About us

Our story

Behind a quiet iron gate in Banani, a duplex unfolds into two worlds — a café that welcomes the morning, and a restaurant that savours the night.

tự do · freedom

Our name is a promise

tự do is Vietnamese for freedom. It is the feeling we want at the heart of every visit — the freedom to unwind, to linger, to be curious, and to taste something that stays with you long after the evening ends.

We aimed to bring a cuisine more relevant to the local market — emphasizing Asian spices, flavours, and the richness of the palate.

— Nuhayr Hafiz, founding partner, to Dhaka Tribune
The café floor at tự do

I · The space

A sanctuary for the everyday

We dream to be a crossroad where food, art, and culture meet. With a café downstairs and a restaurant upstairs, we cater to every mood — whether it is a casual coffee or an evening dinner.

Classic rattan furnishings and hanging bamboo lanterns cast a soft, inviting glow, and a sweeping staircase makes every entrance feel ever so opulent. There is indoor and outdoor seating, and a gentle breeze in the courtyard on good evenings.

Layered Asian flavours at tự do

II · The food

Food as an art form

Our culinary philosophy is rooted in the belief that food is a medium to evoke emotion and forge connections. The menu — a thoughtful curation of timeless favourites from across East & South East Asia — is designed to flirt with your senses.

Each dish tells a tale, crafted to evoke a sense of wonder, much like the meaning of our name. And while the standard stays high, the bill stays honest — a full, satisfying meal between Tk350 and Tk1,600.

A beautifully composed plate at tự do

III · The ambiance

Nourishment beyond the palate

Beyond the palate, we aspire to nourish the soul. The ambiance is intentionally intimate, encouraging heartfelt conversations and genuine moments.

Whether it is the soft melody of live performances or the gentle rustle of leaves in our outdoor spaces, every element is orchestrated to enhance your experience.

Come and see

The story is best
told at the table

Book a table Call