Heaven is more than a restaurant & boutique hotel, it’s a social enterprise. Heaven is helping Rwanda develop its most important resource: its people. Prosperity creation is one of Rwanda’s many challenges, and Heaven provides employment that sets a national standard for service excellence and food quality. Heaven is located in Kigali’s city center with breathtaking views and incredible food. Heaven is proud to be “Made in Rwanda”, our restaurant was custom-built by local craftspeople and we showcase Rwandan arts & crafts that support artisan cooperatives throughout the country.
Our international menu features Rwandan-influenced recipes, and we regularly host cultural events for all to enjoy. Our book written by owner Josh Ruxin, "A Thousand Hills to Heaven: Love, Hope and a Restaurant in Rwanda" was published in 2013 by Little Brown & Company. Available to order now on Amazon, iTunes & Barnes & Noble, it tells the whole of Heaven's story.
Growing up in San Francisco surrounded by a family of health professionals, Alissa pursued a career in health after graduating from Wellesley College and earning her Masters in Public Health at Harvard.
Her passion shifted when she moved to Rwanda in 2006. Through her volunteer work with Generation Rwanda, an organization providing university scholarships for orphans, she became inspired to do something for the many Rwandan youth who found themselves unemployed and without the resources to pay for higher education.
Alissa decided to create a business offering vocational training and employment for young adults and Heaven Restaurant & Boutique Hotel was born.
Since opening in 2008, Alissa has actively managed and trained Heaven's staff in all areas of hospitality including customer service, culinary skills, housekeeping, security and office administration.
She enjoys spending time with her three children, long family walks on Rwanda's beautiful hillsides, and dreaming up new ways to expand and enhance Heaven's contribution to Rwanda.
Josh’s interest in great food and service have long been a passion, and he spends summers cooking massive multi-course dinners for his extended family and friends. During Heaven’s first years he was at various times a bartender, rear waiter, busboy, front waiter, maitre de, and executive chef.
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