With a strong focus on organic and locally-sourced produce, The Culinary Table, owned by father-daughter duo Wehrner and Daniela Gutstadt, will be one of the decidedly unique restaurants to be taking part in Restaurant Week 2017. We spoke to Executive Chef Daniela on what culinary delights you can expect in the “Flavours of Autumn” series.
While people often tend to think of the Western Cape as a hub for all things food in the country, Executive Chef Daniela believes that Johannesburg has it’s fair share of wonderful eateries. The Culinary Table is no doubt one of them. Although in their fourth year, they are one of the best-kept secrets in the area.
Built around the concept of utilising the very best of seasonal harvests from The Culinary Table’s organic kitchen garden, and a dedication to sourcing only the very best ingredients is key to the passion and flavour to be found at The Culinary Table. Chef Daniela creates an ever-changing menu that reflects a garden-to-table approach to cuisine. With the co-operation and support from local farmers, this formula is the key to producing delicious and honest food.
“Restaurant Week is an amazing opportunity for culinary talent to reach out to new and different customers in the market, who otherwise might not have heard about us,” explains Chef Daniela.
“South Africa is a melting pot of cultures. I think many chefs look outwards for inspiration as much as they find it in themselves,” Chef Daniela explains. “As a second-generation South African, I use my heritage, travels and local ingredients to come up with unique dishes with a traditional foundation,” she says of her menus.
Where will she be eating during restaurant week? “I keep promising myself that I will eat out more in Pretoria and this is the perfect opportunity to do so,” she says.
Eat at The Culinary Table:
A: Lanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg
C: S -25.943458, E 27.909973
+27 11 701 2200