Skotnes Restaurant Contemporary Cuisine neigbours Timeless Art.

The Norval building exterior is architecturally raw, monochromatic and industrial almost muted compared to the bold opinionated sculptures that startle your eye at every turn.

Skotnes, The restaurant at Norvalfoundation is by no means small with double volume, expansive glass and wrap around dining areas. Which in turn very often translates as airy, cold, impersonal and perhaps for some this may be true depending on taste. To me the décor is a glorious use of a natural, organic pallet that undisputedly draws from its surrounding in term of drawing outdoors in. Freshly cut grass dons the armchairs in the form of velvet chairs which as the fabric organically gets disrupted mimics the lawns outside past the deck.

Wooden tables are matte and almost untreated tree type tables. With artwork by South African artist Cecil Skotnes scattered around the space.

The kitchen is open plan and as one passes there’s a smorgasbord of cheeses on offer which I imagine to be “a choose your favourites” when curating a cheese board. Just opposite that is a gin trolley, which as much as I may a little tired of this pase trend made for a cute service for those who order a gin and fizzy drink of choice, all local, of course.

The décor is an extension of the museum, with clean lines and elegant, contemporary finishings. The view of the sculpture garden and the open-plan kitchen form focal points.

Seated at this point, possibly the most memorable element of our lunch was the endearing, honest service. Going back to that though of large spaces and how they come across, the staff in a manner brought the walls closer in. making the space seem like we were the only table in the space of what could be someone’s home. Attentive, funny but professional and filled with answers for my ever curious mind.

GRILLED CALAMARI, CRISPY TENTACLES, SWEETCORN MIELIEPAP; CHAKALAKA AND RADISH

Wine first, always, saw the sommelier Ali not sell us the wine list of what his (educated) opinion of what was best to have with what but rather, “what do you enjoy? What haven’t you tried? What do you usually spend (like to) on a bottle? ”

The most endearing, do you even want wine “our gin selection also pair perfectly well”

When it came to the food this was easy, our waiter was very opinionated of what we HAVE to try, and based on her suggestions to every other table seated around us, see seemed to be on a winning formula.

From the bread bowl to the crispy calamari which should absolutely be available as a main portion to our uber South African Vension and Braaibroodtjie it honestly could not be faulted.

FREE RANGE BEEF RIBEYE/FILLET, ONION, LEEK; BRAAIBROODJIE WITH AMABUTHO CHEESE AND TOMATO

I even ordered dessert, because I trusted that if the team said it “wasn’t too sweet” I believe them because how could I not after the first few courses.

With my sense of hedonism ignited I was excited to explore the gallery version of The Norval Foundation, lead by curator Luke who emulated the welcoming tone of the décor, and restaurant staff.

He made the gallery and meandering through works lose all pretence. Serious pieces were made approachable by his nonchalant relatable delivery and quirky storytelling.

He made very hard hitting, historic creations contemporary by his sheer delivery of the artist’s story and journey to this space. With artworks changing quite frequently and plans to celebrate music as an art form also on the table in the coming times.

The Skotnes Restaurant | Norval Foundation Address: 4 Steenberg Rd, Tokai, Cape Town, 7945