View into the kitchen at Bizerca.
I have a special place in my gastronomic heart for Bizerca.
Despite the unusual location (tucked round the back of some bleak office blocks on the foreshore), the odd architecture (you have to enter via a hotel lobby) and the noisy clattering car showroom vibe, each visit has been special both for the food and the atmosphere.
Plate of mussels at Bizerca.
On another night someone close to me was in hospital, not well at all (thankfully fully recovered now) and the waiter, Chris, said he’s say a prayer for me and gave me a few jars of house jam to take as a keepsake.
There’s no doubt about it, the restaurant business is the people business.
So it’s good news to me that Bizerca is expanding from 50 to 80 seats. They are moving into the hotel lobby, and architect Anton de Kock will oversee everything. He’s the creative talent behind the Oyster Box in Durban. “Warmer and cosier” is the prognosis for the new design, with more comfortable seats.
News to me is that they will do a fast pre-theatre menu if you are rushing off to a performance in The Artscape.
And the food? They describe it as French Fusion. I describe it as down to earth, tasty food where careful choices have been made about the ingredients provenance.
The stand out dishes in my memory are the Pigs Trotter and an outstanding Cassoulet that was better than anything I have ever
Laurent and Cyrillia Deslandes.
eaten in France. The Granny Smith Sorbet with Calvados is one of the best dessert menu items in South Africa.
Bizerca will be 4 years old next month, and it’s a testament to Laurent and Cyrillia Deslandes abilities and talents that they have remained such a firm favourite with fickle Capetonians.
Poursuivi la bonne fortune et le succès!
Bizerca Bistro, Jetty Street, Foreshore. 021 418 0001
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