Abifarin's menus are 'rooted in sub-Saharan Africa', with dishes such as kachumbari from Tanzania, agashe from Sudan, and chakalaka from South Africa.
The chef, formerly a senior sous at a branch of Bread Street Kitchen in the Scottish capital, said he also draws inspiration from the cooking in parts of South America, and throughout the Caribbean.
He said: 'The vast Scottish larder tells an African tale. Farin Road finds its origin in the abundant Scottish larder, which is readily available to the kitchen. The team have taken a bold leap into the uncharted world of curating the cuisine of the African continent in a new way.'
