Chefs Warehouse at Tintswalo Atlantic — Restaurant in Western Cape

Since we’re well into the second week of Restaurant Week (month), my business partner and I took a trip to Chef’s Warehouse Tinswalo. As I spent most of my years living in Hout Bay, this spot has been on my bucket list for as many years as I’ve been old enough to be embarrassed about revealing.

We arrived just before noon and were greeted by the friendliest security. After a couple of photos (obviously), we were driven down to the restaurant. All I can say is, wow. Not only is this restaurant absolutely amazing in terms of interior design, but it is literally on the water! The hostess was warm and welcoming, escorted us to our table, and then we met Seth, our waiter for the day. He was phenomenal! Knowledgeable, attentive, and kind.

In honour of Restaurant Week, we were given complimentary mocktails (I was driving), Cucumber Gin Fizz, minus the gin. Absolutely delicious. Fresh and light, with a sugared rim that added the perfect touch of sweetness.

The set menu was R800 per person, designed for sharing tapas. Naturally, we ordered everything.

Tumi is a lover of oysters, so we added those on (R180 for four). I was thrilled. They arrived with our bread course, and I mean, oysters and bread? I was a very happy girl. The oysters had a variety of toppings, but the crispy onion was a standout. Sweet and crunchy, they disappeared in seconds.

The bread was one of my favourite courses. A warm, sweet brioche bun with melty herbed butter. It was absolute heaven.

Then came the linefish sashimi and beef tartare. Both beautifully presented. The sashimi had a sweet curried sauce and a crunchy coconut “trail mix” that grew on me. The beef tartare was good, but could’ve used a touch more seasoning, though the fresh truffles helped.

Next, seared tuna and fried Patagonia squid. I honestly can’t pick a favourite. The tuna was rich, with avocado and miso mousse, tomato, and popcorn for crunch. I just wish it were a bit bigger. The squid was perfectly cooked, not oily, and the fluffy Amasi dressing paired with sweet relish made it incredibly well balanced.

We paused to take in the atmosphere, and wow, it really felt like a holiday. Salt air, sunshine, and the sound of the ocean. Truly bliss.

Then came the roasted venison and the famous risotto. The venison was tender, medium rare, with a tangy jus and a purée that melted in your mouth. The risotto? Silky, creamy, perfectly seasoned. Comfort in a pot. My favourite bite was risotto with a little of the jus, trust me.

Dessert blew me away. I didn’t expect it to be so good, but it might be one of my favourites ever. A lemon and poppyseed sponge with white chocolate ganache, lemon curd, and olive oil ice cream. It was subtle but rich, tart and sweet, just stunning. My only regret? That it was meant to be shared.

We finished with almond milk flat whites (R50), served with petit fours, mine came with a white chocolate cheesecake truffle that was the perfect sweet ending to an unforgettable meal.

The food was out of this world, the service was top-notch, and Seth made the experience truly special.

Thank you, Chef’s Warehouse,...

We had dinner at the Tintswalo on Christmas Eve and were disappointed and felt like we were short-changed. This was our second visit and we actually don't think that we will return. I booked the table within 24 hours of the bookings being opened. This however did not ensure that we got a good table. We were seated outside in the uncovered area which is actually lovely, but it was chilly and windy that evening, so not a good spot to seat your guests. After our starter we asked to be seated inside which was not a problem. However, the seating area inside was like sitting in a hallway. The ambience is very bare and naked as there were not that many tables. The guests that were seated outside in the covered area were far better off and assumably had a better experience we did. The restaurant should only allocate the amount of tables to comfortably seat ALL their guests!!

The service was okay. It all felt very rushed.

Another negative experience was the menu. I find it misleading if a menu reads "OR". This insinuates that you get to chose. This was not the case. We had to always take both options. We had had lunch at the Chefs Warehouse in Beau Constantia 2 weeks prior and could always chose one option out of those offered. The food was good but not great.

It was a disappointing experience for a restaurant of this level and there are definitely many places which are less costly than the Tintswalo. In my opinion the whole Chefs Warehouse chain is overpriced and is lucky to have a good reputation.The big win with the Tintswalo is the location, which...

Last night, we enjoyed supper at Chefs Warehouse at Tintswalo Atlantic—and wow, what an unforgettable experience. Perched along Chapman’s Peak Drive, the restaurant offers breathtaking ocean views that set the perfect tone for an evening of culinary delight .

As we settled in on the beautiful terrace, the setting was nothing short of cinematic: the Atlantic stretching before us, the rugged coastline nestling Hout Bay, and the lights of Table Mountain in the distance. The atmosphere was serene, sophisticated, and decidedly romantic.

The food was equally spectacular. The tapas-style small plates were beautifully presented and bursting with flavour, showcasing fresh, locally-sourced and sustainable ingredients—a hallmark of the Chefs Warehouse approach . From delicate seafood to intriguing vegetarian options, every dish struck the perfect note. The oat-and-honey brioche starter (a beloved classic) paired with burnt fennel butter was heavenly, and the balance of textures and tastes was extraordinary .

Service was gracious and attentive—professional yet warm—letting the impeccable views and excellent food shine while feeling deeply cared for. The restaurant’s intimate vibe, combined with a refined ambiance, made every moment feel special.

Whether you’re celebrating a milestone or simply craving a breathtaking supper, this is the place. It’s the kind of experience you want to share, savor, and remember long after the last bite. Highly, highly...