Food24 catches up with one of Cape Town's busiest restaurateurs Giorgio Nava.
Q: 95 on Keerom, Carné-SA, Down South, Mozzarella Bar AND Caffe Milano... how do you divide your time up between so many restaurants?
A: I work at Caffe Milano during the day, I am between 95 Keerom, Carne and Down South at night, as they are all in walking distance to each other, I spend Mondays at Mozzarella Bar as Caffe Milano is closed on a Monday.
Q: If you were to use one phrase to describe each restaurant, which would you choose?
95 on Keerom - My signature restaurant.
Carne-SA - Good quality Meat.
Caffe Milano - Sweet indulgence.
Down South - Funky ribs and pies.
Mozzarella Bar - Fresh, fresh cheese.
Q: How often do you get down to your Nieu Bathesda farm? And more importantly, what ingredients do you bring back for the rest of us?
A: I try to go once a month, and bring back grass-fed lamb, beef and venison.
Q: Your favourite SA restaurant? Favourite dish there?
Carne-SA - Rare T-bone steak, with rocket salad.
Q: Being voted an ‘Italian MasterChef’ (MCIC) must feel like a tremendous acknowledgement of your international contribution to Italian cooking. Can you tell us more about the award?
A: It is an honour as the selection is very serious, it matches my philosophy of cooking genuine traditional Italian food out of Italy
Q: Any other irons in the oven we should know about?
A: Apart from the Landbank Building, function venue just opened in Queen Victoria Street, I am thinking of moving into the Southern Suburbs.