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DINING
by Hedda Mittner
S
ituated on the waterfront adjacent to the Old Harbour, Bientang’s Cave has been a landmark destination for visitors to Hermanus as well as a favourite among the locals for decades. Carved into the high rock face of the shoreline, this popular seafood restaurant enjoys a location that is probably unique in the world – and as close to the sea as one can possibly get. With the interior of the restaurant literally inside a cave, and the outside seating and bar area spilling onto the rocks, both the setting and the food have been thrilling diners for many years –especially when their meal is interrupted by the sight of frolicking dolphins or a breaching whale just meters from their table. According to legend, the name “Bientang” belonged to the last Koi Strandloper to have lived in this ancient cave at the turn of the nineteenth century. Protected from the elements and nourished by an endless supply of fresh seafood, Bientang also had access to the fresh-water stream that still runs underneath the staircase leading down to the restaurant. Bientang’s Cave has been a labour of love for Giangi Negra for the past 21 years. He prefers to refer to himself not as the owner but as the custodian of this very special place. How he found it in the first place is an interesting story which makes one believe that fate surely had a hand in steering him towards his destiny. Giangi arrived here from Johannesburg at the end of 1994 following a serious motorcycle accident that necessitated multiple operations. “Unable to work for prolonged periods, I became introspective and took stock of my life,” Giangi reminisces. Yearning to live by the sea, he embarked on a journey down the coast, travelling in his 4x4 bakkie and sleeping on the beach. “I was on a quest,” he says. In Gansbaai he met up with Isak Lesch, who was the previous coowner of Bientang’s Cave with partner Sparks Esterhuysen. They told Giangi they were looking to sell the restaurant and invited him to Hermanus. “I couldn’t believe this place when I first saw it,” says Giangi with a smile. “I could hardly imagine coming to work here every day.” With the deal concluded, Giangi settled permanently in Hermanus and Bientang’s Cave became his life. “Hermanus was a different place back in 1994,” he says. “It was just a sleepy hollow that didn’t
cater for visitors or tourists at all.” Determined to change that, Giangi set about making improvements to the restaurant and the surrounding waterfront area. His efforts included a new kitchen, bathroom facilities and replacing part of the cave’s roof to let in more light, as well as upgrading the parking area above the restaurant. A few years later, following a violent storm that caused considerable damage, he also extended the deck and the outside seating area on the rocks. It comes as no surprise that Bientang’s Cave was showered with awards at the Restaurant Association of South Africa’s prestigious RASA Rosetta Awards gala dinner in Johannesburg last month. Not only was Bientang’s Cave the winner in the category Best Alternative / International Restaurant in South Africa 2015, but they also received the RASA Rosetta Award of Service and Appreciation (for serving the South African restaurant industry for more than 20 years), the RASA Rosetta Award of Service Excellence (the highest honours for service excellence and overall contribution to the upliftment of the restaurant industry) as well as being one of the runners-up for the RASA Rosetta Best Restaurant in South Africa 2015 Award. “It was all quite overwhelming,” says Giangi. “This is a unique restaurant and it’s great to receive this kind of recognition.” He insists however that Bientang’s awards belong equally to his partner Sylvia Taylor and to each and every one of their staff members, because running a restaurant is a joint effort. “A visit to Bientang’s is about more than just food,” says Giangi. “It’s an experience, an adventure.” His passion for nature conservation is evident when he talks about Piet se Klip, the rock formation in front of Bientang’s Cave. He considers himself the custodian not only of the whales and other marine life that visit our shores, but also the rich biodiversity of our coastal bird life. Piet se Klip is often visited by Cormorants, Black Oystercatchers and Cape Otters, and Giangi urges visitors to enjoy the sight without disturbing them. Bientang’s Cave is open daily from 11:00 – 16:00, and will also be open for special functions in the evening during the holiday season. Call 028 312 3454 to book your table.
The development of Bientang’s Cave over the years since the original construction started (top) and when Giangi bought the restaurant in 1995 (middle), before adding the new deck (below).
The owner of Bientang’s Cave, Giangi Negra, and his partner Sylvia Taylor with their collection of awards from the Restaurant Association of South Africa, which include the RASA Best International Restaurant 2015 Award.