Bizerca Bistro

Voted the best Bistro in South Africa 2011

In France, where Laurent grew up and received classical training as a chef, there is a bistro on every corner, where traditional, unpretentious (but utterly delicious) food is served in a relaxed environment.

After running fine-dining establishments for many years, we longed for the unpretentiousness of a bistro. We’ve never been traditionalists, and so, while you will find classic French dishes such as cassoulet and beef bourguignon on our menu, you will also find many new dishes created with the influences picked up during our years in Australia, and now Cape Town. Our signature dish for many years, the braised farmed pigs trotter with seared scallop, is such a dish. It marries a traditional bistro classic with our own authentic style – a modern surf and turf, if you will.

One thing we strongly believe in is serving the highest quality ingredients. And while there may be inventive artistry at work here, we believe that a stock must be made the old traditional way and that you don’t use flour to thicken a sauce. So, what you get on our plates will be pure, fresh seasonal ingredients, painstakingly prepared to authentic French methods.

Our family’s journey from France, via the Blue Mountains just West of Sydney, Australia, to the shadow of Table Mountain has brought many memorable moments. We met in Paris but it is in Sydney that we started our family when we had our eldest son, Armand. It is at Collit’s Inn, a very successful country lodge in the Blue Mountains that we earned a prestigious “Two Chefs Hat” as well as numerous other awards. This is where our second son, Hugo, was born.

Bizerca opened in Cape Town in November 2007 after the fastest refurbishment * in history and so a new adventure began. We’ve been honoured with wonderful new friends and full tables since then, as well as with a place as one of South Africa’s Top 20 restaurants by EAT OUT magazine.

Open for lunch and dinner Monday to Friday.
Saturdays for Private Functions only.