Keeping the bowl-food trend of 2017 going strong is Sweden-born chef Erik Schäberg with his new healthy eatery and takeaway, Bowls on Bree. The new spot, located at 103A Bree Street (in the Upstairs on Bree space), offers Capetonians fresh takeaway poké, paleo and buddha bowls with a focus on fresh, seasonal and healthy ingredients.
On the inspiration behind the concept, Erik explains: “Our philosophy is really simple: We want to serve food that’s delicious and gives you the energy not only to push through a tough work day, but also to get out and do all of those things you wish you had the energy to do after work. We live by our motto, ‘grab life by the bowls’.”
The dishes at Bowls on Bree are all made from scratch using fresh, local produce. “Sustainability is something we take seriously throughout the whole supply chain, which is also why we use 100% biodegradable takeaway packaging. Everything from bowls to cutlery is plant based,” says Erik.
The menu is divided into three sections and is ever changing with the seasons and availability. Expect to see on-trend poké bowls filled with options like yellowfin tuna or rainbow trout with trimmings of pickled cabbage, Japanese pickles, pineapple slaw and crushed peanuts, or vegan buddha bowls filled with wholesome options of marinated mushrooms, roasted beetroot, turmeric cauliflower or roasted butternut. The third section includes a range of carb-free paleo-friendly bowls. These are filled with options like tuna tataki and toasted coconut or shredded hot chilli chicken with roasted chickpeas.
Bowls on Bree is set up within the art gallery and event space Upstairs on Bree, so there’s often something interesting on the walls to look at while waiting for your bowl. While the spot offers purely takeaway meals, customers are invited to have a seat in the gallery to enjoy their bowl. Hungry office workers can also order a bowl through UberEats and OrderIn, and the bowls will soon be on the Mr D platform.
“We just love the idea of throwing a bunch of yummy stuff in a bowl and voila!” says Erik. “It’s just an easy, adaptable and delicious way of eating.”