Known locally as Cape Town's hidden gem, Tintswalo Atlantic is a five-star boutique lodge that sits perched on a pebbled beach below Chapman's Peak. The lodge enjoys panoramic ocean views and access to the rich fynbos of the Table Mountain National Park.
Tintswalo Lodges enters an exciting new culinary chapter with the appointment of Guy Clark as Executive Chef at Tintswalo Atlantic in Cape Town. Clark returned to his hometown in 2016, having honed his skills in India and Florida (USA) for four years. He takes over from Jeantelle van Staden, who remains with Tintswalo in her new role as Food & Beverage Manager.
Introducing an innovative new approach to the cuisine at Tintswalo Atlantic, Clark aims to cater not only for hotel guests, but to make it the go-to restaurant for Capetonians. Of particular interest to local and international foodies is Clark's unique 8-course Ocean & Ash tasting menu. Drawing inspiration from Tintswalo Atlantic's location beside the ocean, and the fire that all but obliterated the lodge in 2015, Chef Guy combines elements of the ocean, such as freshly-harvested seaweed and sea salt, with smoke and ash. Diners are left in awe of both the creativity and the decadence of Clark and his kitchen team's creations!
Locals and visitors can book breakfast, lunch and dinner at Tintswalo Atlantic, depending on availability - hotel guests always take preference and booking for outside guests is essential.