Splendido

Restaurant kitchens in Cape Town operate against specific constraints that shape everything from prep schedules to supplier relationships. Load shedding means managing inventory differently — proteins must be used strategically, prep work is time-sensitive, and menus sometimes shift based on what can be reliably cooked that day. Splendido navigates the realities of sourcing seasonal produce in the Western Cape, working with suppliers across the Cape Winelands and False Bay fishing communities. The work involves understanding how winter rainfall affects availability, how temperature swings in storage affect quality, and how to build a menu that doesn't depend on one vendor going down. These constraints aren't obstacles — they're what pushes thoughtful restaurants to adapt quickly and work closer with their sources.