A new generation of local restaurateurs are putting a contemporary and cool spin on the Italian eatery.

Old red-and-white checked tablecloths, clunky wooden tables and chairs, Italian flags hanging from the eaves… Fuggedaboutit! Eighties-style mom-and-pop Italian restaurants have a place in our hearts (as do pitchers of sangria filled with fruit) – but these two new joints are dishing up as much style as they are modern, Italian-inspired meals.

FUGAZZI

The vibe in short New York Italian meets New York diner, but in Jozi.

The concept is… Based on a US military slang word that is used to describe something fake. This playful, tongue-in-cheek brand pays homage to the “Italian” food developed in New York City and its surrounding boroughs. Imagine Mafia dons sitting around a table eating spaghetti and meatballs or chicken parmigiana, and you get the deal. Luckily, Fugazzi is less “crime family in dour 1950s” and more about getting together with actual family for a couple of laughs in a booth at a diner.

We love the interiors because… They combine loads of clever, on-trend elements with some real retro nods. Enrike de Villiers of Sketch Interior Architects has mixed terrazzo floors with charming red-leather-lined booths, wooden accents and glass bricks, and the result is engaging and vibrant. Add Leanie Nortjé of Fount Studio’s playful branding of menus, wall decor and packaging for maximum modern fun.

You’ve got to order… The hot olives as a snack and malfatti as a starter, followed by the Rigatoni Quattrogazzi or Cacio e Pepe pizza, and a top-notch Old Fashioned or three to go with it all.

Our favourite thing Their playlist is hard to beat – from Lauryn Hill to George Michael and Fleetwood Mac, it offers a continuous loop of old-school delights.

CLUB KLOOF

The vibe in short Cape Town does Italy, travel and sharing good food. The cool kids are loving the very Instagrammable interiors of the self-described Italian-ish restaurant and bar.

The concept is… By chef Shayne Schutte and creative director Michael Carter – the team who created perennial favourite Our Local. Club Kloof is all about the regionality of Italian food, and focuses on top-class fresh produce and unique flavour combinations. Shayne and Michael also worked with Motherdough – and their famed 103-year-old starter, Alfonsina – to create the perfect sourdough.

We love the interiors because… They’re inspired by the 1970s work of British interior designer David Hicks, and echo his brave use of colour, as well as his mixing of modern and antique furnishings. Shayne and Michael roped in paint guru Tiziana Giardini and friend and creative Ilana Swanepoel to help create the space. The result is a wonderful mix of pressed ceilings, vivid reds, neon lighting and mirrors, giving new life to a heritage building. The exteriors are all about the pops of yellow you’d spot in Italian seaside towns.

You’ve got to order… A traditional cocktail with a fun local twist, like the Hot and Dirty Martini, which includes a spicy chilli olive. Then order lots of small plates to share, and taste a bit of everything. Try the OTT mac and cheese arancini and the traditional beef meatballs with pomodoro sauce – and don’t forget a crispy pizzetta topped with shelled baby prawns and chilli. Delizioso!

Our favourite thing Whether you’re looking for a cosy dinner amid the scarlet hues of the main restaurant or a quick Aperol Spritz in the hidden courtyard, this joint has it all. Just don’t forget to take a selfie!

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Award-winning Spanish designer Patricia Urquiola’s colourful rugs for Italian contemporary rug brand cc-tapis are a celebration of geometric patterns.

Made up of two designs, entitled Rotazioni and Visioni (which was first launched in 2016 before the addition of last year’s new colourways), the Himalayan wool rugs are all hand-knotted by artisans in Nepal.

The geometric designs featured on Visioni’s rugs, which are available in four variations, has an enchanting 3D effect, as do the tubular-like designs seen in the Rotazioni collection. According to Patricia’s website, “Rotazioni plays on the repetition of cylindrical shapes superimposed, which emphasise the circle as a matrix of the drawing.”

See more of Patricia Urquiola’s designs at patriciaurquiola.com.

(h/t) dezeen.com

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The Kove Collection recently opened Blanko, a contemporary Italian eatery, at the Alphen Hotel in Cape Town’s Constantia.

Focused on a lively “all day” atmosphere, the heritage location features state-of-the art design and interiors, as well as fresh and seasonal food.

The white gallery-style space exudes a modern feel with striking elements such as a dramatically lit white bar and a water feature taking centre stage on the pristine white outdoor terrace.

Walls of the interior are adorned with acclaimed local contemporary art in collaboration with Cape Town’s Goodman Gallery. Artists featured will include Brett Murray, William Kentridge, Diane Victor, Walter Oltman, Robert Hodgins and Michael Subotzky.

Blanko is a family-friendly space situated on Alphen Drive, Constantia. The restaurant is open Monday to Sunday from 12pm to 12am.

For reservations, visit alphen.co.za.

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Here at VISI we love Phaidon Publishers’ sumptuous titles, so we’re super excited about the imminent arrival of rock-star chef Massimo Bottura’s first book, a celebration of the celebrated Italian restaurant of which he is the chef-patron, Osteria Francescana in Modena.

Never Trust a Skinny Italian Chef is divided into four chapters, each of which focuses on a different period in the restaurant’s history. There are 50 recipes, each with a personal motivation from Massimo, an ingredients list and helpful tips.

Osteria Francescana is arguably Italy’s finest restaurant and at its helm Massimo – dubbed the Jimmy Hendrix of Italian chefs ­– has received no less than three Michelin stars for his reinterpretation of contemporary art in the creation of innovative dishes that are a play on Italy’s culinary traditions. This distinctive approach is also one of the reasons Osteria Francescana occupies a place on the World’s 50 Best Restaurants list.

The book will be available worldwide from 20 July 2016.

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Remo’s Libertà on Nelson Mandela Square in Sandton, Johannesburg boasts an authentic Italian menu and a distinctive themed setting that celebrates Nelson Mandela.

The concept behind the restaurant’s design is to emphasise Madiba’s inspiring impact on South Africa.

The walls are adorned with black and white photographs of the former president, as well as a giant painting of the freedom fighter.

Decor focuses on browns, creams, leather, exposed brickwork and raw finishes with a large marble bar being one of the main focal points of the space.

Remo’s Libertà is open Monday to Sunday from 7:30am until 11:30am for breakfast and from 11:30am until 5pm for lunch. Dinner is served from 5pm until 11pm Monday to Saturday.

For bookings, visit remos.co.za.

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Cassina has recently opened its doors to their first South African showroom in De Waterkant, Cape Town, together with partners A+I Unlimited Design.

The showroom exhibits a wide range of furniture products from the esteemed I Contemporanei Collection, which includes work by high-end Italian and international designers such as Rodolfo Dordoni, Jaime Hayon, Mario Bellini, Philippe Starck.

Cassina plans to open their next showroom in Johannesburg in March 2016.

For more information, visit cassina.com.

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How would you describe your design ethos and how do you apply this in your design process?

Make the biggest impact with the smallest footprint. I believe in simple design that is free of clutter, is appealing through a considered use of material, finish, texture and proportion and basically endeavours to make the biggest impact, with the smallest footprint.

Please explain the design concept for the new Stretta Café and how it was implemented.

It really just follows on from the previous restaurant. It’s not typical Italian, but rather a kind of New York City industrial Italian – Italian with grit and attitude. I didn’t work to concept as such but rather to a feel or experience. My aim, as always, was to create a space that was comfortable to most without being expected. And premium without being extravagant or pricey. Not so easy to get this balance right.

How did this one differ from the previous, and was it easier this time? 

It’s more comfortable than the previous one. Probably a bit softer and lusher. Easier yes, because I wasn’t starting completely from scratch. 

Many items in this restaurant are recycled from the old Stretta. How much of the old restaurant did you manage to salvage, and how did you decide what to keep and what to throw away? 

We kept anything that was worth anything. All the removable shop-fitted items were relocated and all solid timber was reused. For example, the planter boxes are clad with all the smaller kiaat pieces from the original bar. I still have a few things in storage for the potential expansion of this shop.  

Being an interior architect and graphic designer means you can apply your design eye to a wide spectrum of material relating to the restaurant including the interior, logo, menu graphics and website design. The benefits seem obvious in that there’s a seamless language carried through. Are there any downsides to being the one-stop shop? 

Yes. Trying to explain what you do. 

What are some of the challenges you face as an independent designer working in Durban? And what excites you about the city? 

Getting people to perform on time. Durban’s not known for is punctuality. On the flip side we have the opportunity to stand out in this town.

What do you think are the key ingredients to creating a restaurant space that is unique and memorable?

I like to think that I challenge the norms on every detail. If it makes sense to reinvent, then reinvent. If not, then leave it as is. This makes the space more engaging even if the user can’t quite put their finger on it. 

Where do you find your design inspiration from, in general?  

Largely on the ’net. And in very random everyday situations – a trip to the corner Woolies; a walk down Grey Street when shopping for wares that aren’t available in the malls. 

Find out more about Kevin at www.kevinboyd.co.za and Stretta at www.stretta.co.za.

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Read in English.

Al is Stretta ietwat weggesteek in die Heritage Market in Hillcrest, Durban, draai dié klein “cucina” (kombuis) en “cantina” (kelder) die konsep van Italiaans heeltemal op sy kop.

Stretta Cucina is ’n besadigde restaurant wat “eenvoudige, vars Italiaanse kos” voorsit, oftewel pizza, pasta, wyn en bier. Hoewel die benadering totaal fieterjasieloos is, beteken dit allermins die klassieke bestanddele bly agterweë: Hier word steeds regte Italiaanse meel gebruik, vars, tuisgemaakte tamatiesous en ’n klassieke houtoond, terwyl die eweneens eerlike kroeggedeelte fokus op boetiekbier, ’n klein wynversameling en eksieperfeksie espresso’s.

Wat ’n mens dadelik van die eetplek opval, is die minimalistiese, gestroopte interieur met sy blink afgevlakte sementvloer, hope wit teëls en ’n rou betonplafon met ’n bende piepklein liggies. Dié “nywerheidsminimalisme” vorm ’n interessante kontras met die ruim, heilsame porsies wat uit die kombuis hulle verskyning maak.

Vir Hillcrest, waar die grootste behuisingskompleks so Toskaans is as kan kom, is Stretta ’n bietjie broodnodige “ontwerp-vergifnis”…

Voeg hierby die oorrompelende geur van geroosterde knoffelhuisies en varsgemaalde koffie en die kuierklanke van vrolike mense, en jy verstaan dadelik hoekom almal deesdae toesak op dié saamtrekplek in die Highway-gebied.

Die naam Stretta kom van die Italiaanse woord vir “nou”, en is gekies vanweë die lang, dun vorm van die ruimte. Stretta Cantina, ’n uitbreiding van die Cucina, het onlangs in die ruimte langsaan oopgemaak. Vreemd genoeg is dit een van die min kroeë in Durban met meer staan- as sitplek – ’n besonder sosiale aandjie is dus gewaarborg.

Die nywerheidsgevoel van die hoofrestaurant word voortgesit in die kroeg-gedeelte, maar het terselfdertyd ’n eiesoortige gevoel danksy die mure wat oorgetrek is met spykerbordpanele, knus sithoekies met lieflike knoop-sitplekke en swart mosaïekteëls op die vloer. Die kroeg is heelwat meer speels omdat die spykerbordpanele geskuif kan word en kan dien as hangplek vir prente, jasse en selfs vir wynbottels agter die kroeg.

Die binne-argitek Kevin Boyd het duidelik baie pret gehad met minimalisme en ’n fop-kandelaar geskep met 35 piepklein liggies in ’n formele rooster-uitleg. Hy is ook ’n tipografiemeester en sy byderwetse grafiese spyskaart-, plakkaat- en T-hemp-ontwerpe vir die restaurant gaan beslis versamelaarsitems word. | stretta.co.za

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Lees in Afrikaans.

Tucked away in the Heritage Market in Hillcrest, Durban, Stretta is a little cucina (kitchen) and cantina (winery) duo that brings a new take on Italian, and knocks the socks off the concept of regular Italian.

Stretta Cucina is a pared down restaurant doing “simple fresh Italian”: pizza, pasta, vino and birre, as they call them. Their no-fuss approach utilises classic components such as Italian flour, fresh homemade tomato sauce and a wood-fired oven while their bar area, equally honest, focuses on craft beers, a small wine selection and expertly pulled espressos.

What stands out about this eatery is its minimal, stripped interior where floor screed shines bare, plain white tiles are used in abundance and scores of pygmy light bulbs hang exposed off a raw concrete ceiling. Industrial minimalism plays a nice contrast to the generous dishes emerging from the kitchen.

This is indeed design redemption for Hillcrest, whose largest housing estate is as Tuscan as they come.

Add to this the smells of roasting garlic, freshly ground coffee and the chatter of a casual crowd and you have an eatery that is fast becoming the go-to spot of the Highway area.

The name Stretta comes from the Italian for “narrow”, named after the long shape of the room. Stretta Cantina, an offshoot of the Cucina, has more recently joined the family in the adjacent space next door. Strangely it is one of the few bars in Durban where there is more standing than seating area, which makes for a very social night out.

The industrial aesthetic of the main restaurant carries through to the cantina but is upscaled with pegboard cladding on the walls, deep-buttoned booth seating and black mosaic tile on the floor. It’s a little more playful really, as pegboard pieces can be moved around to hold pictures, coats or behind the bar, wine bottles.

Interior architect Kevin Boyd had some more fun with minimalism and created a mock chandelier over the bar with 35 pygmy bulbs in a formal grid layout. He’s also a bit of a typography genius and his graphic menus, posters and T-shirt designs for the restaurant are becoming collectors’ items themselves. | stretta.co.za

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Using only the finest materials and craftsmanship, Turri has been producing world class, classical furniture since 1925. The first of their new collections, entitled Couture and created by Roberto Serio is aimed at creating furniture that evokes emotions and reflects sophistication that surmounts seasonal trends. Couture features a wide range of materials, from the finest nubuck leather to Swarovski crystals adorning mirrors and lamps.

Baroque, designed by Fabio Friso, is the company’s second new range, and takes inspiration predominantly from the elegance of Art Déco. The pieces are characterized by the addition of hand carvings in wood, and leather features.

Turri’s Orion collection will be showing for the second time. Inspired by the charm of ‘30s and ‘40s Hollywood, the pieces are opulent, with soft, classic lines and a hint of opulence.

More info: www.turri.it

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