Yoruba Cultural Identity in Modern Restaurant Architecture: Users' Evaluation of Selected Restaurants in Ibadan, Nigeria

This study evaluated the expression of Yoruba cultural identity in selected modern restaurant environments in Ibadan, Nigeria. The investigation focused on the extent to which contemporary restaurants retain or reinterpret the communal, spatial, material, symbolic, and environmental qualities associated with the traditional Buka. A mixed-method descriptive survey and multiple-case-study approach was adopted. The study frame comprised restaurants representing traditional/Buka-inspired, contemporary local, and modern/international-style typologies. A sample size of 357 patrons was determined from an estimated weekly population of 1,690 using Slovin's formula, while 303 valid questionnaires were analysed. Structured questionnaires, field observation, photographic documentation, and interviews provided the primary data. Frequencies, percentages, Total Weighted Values, Mean Weighted Values, ranking, and typology comparison were used for analysis. Traditional Buka characteristics recorded a grand mean weighted value of 3.63. Courtyard spaces ranked highest (MWV = 3.85), followed by communal seating (MWV = 3.75) and natural ventilation (MWV = 3.70), while authentic Yoruba cultural atmosphere ranked lowest (MWV = 3.47). Satisfaction with current cultural-identity elements produced a moderate grand mean of 3.33; local materials and finishes ranked highest (MWV = 3.35), whereas cultural symbols, motifs, and artwork ranked lowest (MWV = 3.30). Traditional/Buka-inspired restaurants achieved the highest mean satisfaction score of 3.93, compared with 3.30 for contemporary local restaurants and 2.80 for modern/international-style restaurants. Furthermore, 71.0% of respondents preferred restaurants that reflect Yoruba cultural identity, while 64.5% expressed an intention to revisit. The study concludes that users recognise and value culturally responsive restaurant environments, but current cultural expression remains incomplete. The integration of courtyards, communal dining, indigenous materials, local craftsmanship, cultural narratives, indoor-outdoor continuity, visible food culture, and climate-responsive design is recommended for future restaurant developments in Ibadan.