At the bottom of Bree Street is La Tête, where white walls, white linen and the quality of the food keeps diners coming back for more. Brothers Giles and James Edwards opened La Tête (which in French means head) late in 2016 under the ‘nose-to-tail’ banner, when meat was the focus. Once they had found good vegetable suppliers like OZCM and local foragers, it was natural to expand from top to tail, from terroir to table or farm to fork.
“For a restaurant to really exist, to be really sustainable, both the restaurant and chef need to be local and viable. You cannot fly produce from around the world when you have this quality of produce on your doorstep,” says Giles. Suppliers are the backbone of this business, who, with well-committed staff, share chef Giles’ passion.
You can make a meal from the broad starter selection on the ever-evoluting menu, there’s something for everyone. The grilled Jerusalem artichokes with roast onion and watercress represent earth on a plate. The braised octopus has a slightly Grecian flair. Crispy duck and radishes, the broccoli vinaigrette and deep-fried lamb rib with aioli are a must. Some dishes, like the mussels with leeks and bacon, stay on the menu. The extensive wine list includes a separate Semillon section, as it is the owners’ favourite. “It has transformed and become its own beast. It is not recipe-based, but heart-based,” claims Giles.
“Everything has a place and I know where it comes from.” Chef Giles Edwards
Address: 17 Bree Street, Cape Town, 8000
Phone: 021 418 1299