Champagne and oysters at Leeto
Champagne and oysters at Leeto
Chef Garth Almazan
Chef Garth Almazan

After spending 18 years as Executive Chef at Catharina’s, Steenberg in Constantia, and achieving several accolades over the years, Chef Garth Almazan has opened his much anticipated restaurant Leeto in Paternoster. 

Chef Garth Almazan
Chef Garth Almazan

His illustrious career includes working with Garth Stroebel at the Belmond Mount Nelson and working as Head Chef at Shamwari for two years.Leeto overlooks the beach and true to its unique beach location, the decor is clean and modern, incorporating the natural elements in muted natural colours as a backdrop to the surrounding ocean, beach and fynbos.

Capturing the local west coast flavours, it showcases the local cuisine including sustainable seafood and free range venison, as well as a selection of creative vegan and vegetarian dishes. 

Views from the table at Leeto
Views from the table at Leeto

Seating 60 diners, Almazan and his wife Cecile operate Leeto in partnership with Simone Jacke and Deon Brand, owners of the award-winning 5-star Strandloper Ocean Boutique Hotel.
 
For Almazan Leeto is a dream come true as some of his earliest food memories include the delicious, spicy seafood family dinners prepared by his Philippine grandmother when he was a young boy..

‘It’s been a wonderful culinary journey for me from the Constantia winelands to the wild, natural beauty of the West Coast. In Paternoster we live close to nature and in harmony with the ocean. The natural environment has been a great source of inspiration and it has greatly influenced my food concept at Leeto.”

“I’m excited to use local specialities of the region, with fresh, seasonal and wherever possible, organic and sustainable produce. The seafood includes oysters, mussels, and sustainable fish including Cape bream, which one will not easily find on menus in the city.”

Sustainable Yellowtail served with asparagus, grilled calamari heads, prawn samosa, lime butter and garlic flowers.
Sustainable Yellowtail served with asparagus, grilled calamari heads, prawn samosa, lime butter and garlic flowers.

The lunch and dinner menu offers a choice of 6 starters and 6 mains and a variety of desserts, complemented by daily specials -depending on what is available fresh. 

I like to support our local producers, farming and fishing communities on a daily basis and promote the culinary highlights of the beautiful West Coast”, he concluded.

Springbok Loin with sauteed wild mushrooms, gooseberries, sweet potato puree, pickled exotic baby mushrooms in white truffle oil.
Springbok Loin with sauteed wild mushrooms, gooseberries, sweet potato puree, pickled exotic baby mushrooms in white truffle oil.