Best Italian Restaurant 2013 Eat Out Awards
“Flavourful mouth-watering dishes. Modern comfort food, utterly soul satisfying” – Jenny Morris, Judge

Neil Grant takes his pizza very seriously. The man behind Burrata, a brightly modern restaurant within Cape Town’s Old Biscuit Mill development, went to quite amazing lengths to create the perfect crust, importing an oven from Naples that is able to reach 480℃ and cook a pizza in less than 90 seconds. Throw imported flour and tomatoes into the mix and you have what is beyond doubt the best pizza in Cape Town and likely the best in the entire country (possibly the continent), with a puffy flame-blackened crust and light crispness.

The supporting dishes don’t fall by the wayside thanks to the considerable talents  under the guidance of executive chef Evan Coosner. The team brings accuracy and a degree of refinement to Burrata’s rustic dishes.

Burrata won the prestigious The Birra Moretti Best Emerging Italian Restaurant Award in 2012.

The interior takes its design cues from the trendy restaurants of New York City’s Meatpacking District with the wine cellar and the kitchen both in full view. The clear centrepiece is the aforementioned wood-burning oven which also fills the space with a delicate smoky smell. Grant, a founding member and past chairman of the South African Sommeliers Association, maintains the regularly changing wine list with the help of Spencer the front of house manager. No descriptions are given to encourage customers to tap into his staff’s encyclopedic knowledge of the country’s regions. Italy-inspired cocktails round off this highly appealing package.

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  • Neil Grant

    Sommelier and Co-owner

    Neil Grant is the co-founder and owner of Burrata. Neil is one of South Africa’s finest wine experts and restaurateurs with a real passion for what he does.

    After graduating, Neil took his talents overseas where he spent 7 years in San Francisco. He returned to South Africa in 2006 after earning his certification as a sommelier in 2005 and working with the Ferry Plaza Wine Merchant, which was voted the Best Wine Merchant in the USA by Food and Wine magazine.

    Neil has a sort of poetic love of wine, and being a sommelier has allowed him to truly flourish both abroad and in South Africa. Once back in South Africa, Neil helped build Rust en Vrede with chef David Higgs. Not only did Neil deal with the wine list, he also oversaw the design and day to day running of the restaurant with David. Within three short years, Rust en Vrede was one of South Africa’s top restaurants winning a myriad of accolades.

    In 2011, Neil left Rust en Vrede and after being introduced to Barry Engelbrecht, his current business partner, the vision for Burrata was brought about. Neil wanted to offer top quality food without the stiffness of a typical fine dining establishment. Burrata opened its doors in March 2012 at the Old Biscuit Mill in Cape Town.

    “The most important thing for me is to make guests feel they are welcome and that they can feel relaxed. People come to enjoy a night out and they pay for such a service. They should get what they pay for”, says Neil.

    Burrata has one a number of awards since opening, which includes the Birra Moretti Best Emerging Italain Restaurant – Middle East and Africa award. In November 2013, Burrata was honoured to be named the best Italian restaurant in South Africa by EatOut.

    Neil also currently serves as the Chairman of the South African Sommeliers Association and has also participated on the judging panels for the Bollinger Exceptional Wine Service Awards, Wine of South Africa Sommelier World Cup, and the Chaine d Rositssier World Junior Sommelier Cup.

    Neil Grant
  • Evan Coosner

    Head Chef

    Evan knew from a young age that being a chef was the only thing on the cards for him. Over the past 18 years Evan has worked abroad and in South Africa.

    Burrata’s menu is continuously developed by Evan with minimal input from owner Neil. Evan’s food is sure not to disappoint as he has ensured every dish is a modern take on Italian cuisine. The pizza menu combines traditional Italian pizzas and the team’s innovative ideas.

    Working at executive chef for Burrata (as well as Open Door and Bocca Restaurants) has been an exciting challenge for Evan.

    Evan Coosner