Q&A with Giorgio Nava

We chat to Cape Town restaurant legend about his current and new ventures.

24 Aug 2011

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.



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