Paternoster has a brand-new restaurant, and it’s headed up by Chef Garth Almazan! Best known for his stint at Steenberg’s Catharina Restaurant, Garth’s new restaurant Leeto (which means ‘journey’ in the Khoi language) will focus on capturing local flavours.
The restaurant holds a prime beach position on the North Eastern side of Paternoster, and can seat 60 diners (or up to 80 diners for a private event). Leeto will present refined and contemporary West Coast cuisine using local produce, and will also have a selection of creative vegan and vegetarian dishes. One of the few restaurants in the area that will be open 7 days a week for both lunch and dinner, Leeto’s décor is clean, modern beachside sophistication.
It comes with a fully stocked bar with excellent coffee and a good selection of local craft gins and beers, as well as a wine list that promotes wines from the West Coast region. Dining areas are located on the wind-protected wooden deck overlooking the beach, as well as indoors adjacent to a comfortable lounge with wood burning fireplaces for chilly evenings.
Almazan and his wife Cecile operate Leeto as a destination restaurant in partnership with Simone Jacke and Deon Brand. Seasoned hospitality experts and property developers in Paternoster and abroad, the Jacke/Brand couple are also the owners of the award-winning 5-star Strandloper Ocean Boutique Hotel, neighbouring the new restaurant. Leeto is proud to support and help upskill the Paternoster community with employment and in-house training of kitchen and waitron staff.
For Almazan (43) Leeto is a dream come true. He says: “It’s been a wonderful culinary journey for me from the Constantia winelands to the wild, natural beauty of the West Coast. Here in Paternoster we live close to nature and in harmony with the ocean. The natural environment has been a great source of inspiration and it has greatly influenced my food concept at Leeto. I’m excited to present fine, contemporary West Coast cuisine using local treasures from the sea, such as oysters and mussels, and sustainable fish including Cape bream, which one will not easily find on menus in the city. West Coast rock lobster is unfortunately on the red endangered list, and therefore we will not serve this local delicacy until its status is not under threat anymore.”
“Leeto will focus on the specialities of the region, with fresh, seasonal and wherever possible, organic and sustainable produce presented in a compact menu of exciting and delicious, but accessible food that you can eat every day,” he continues. “For lunch and dinner, we offer a choice of about six starters and six mains and a variety of desserts, complemented by daily specials and depending on what is available fresh, and of top quality. I like to support our local producers, farming and fishing communities on a daily basis and promote the culinary highlights of the beautiful West Coast.”