Local is Lekker at Leo’s

NOTHING says “I’m living through a never-ending pandemic!” like sighing with relief at the sight of Leo’s Garden Restaurant.

Nothing says “I’m living through a never-ending pandemic!” like sighing with relief at the sight of Leo’s Garden Restaurant.

Winning the Covid-19 lottery in its large outdoor patio, sun-dappled solo seats and water trickling cheerfully below a canopy of trees, Leo’s is where I settle in on a warm Saturday afternoon and wonder whether science can bottle the smell of salad.

The Waldorf at Leo’s smells that good. Acing the Instagram aesthetic in its gorgeous jumble of crisp green apples, walnuts, fresh celery, grapes and bright butter lettuce, Leo’s Waldorf tastes as good as it looks. It’s even better accompanied by the thinly sliced fillet, parmesan and roasted pine nuts that make up the restaurant’s beef carpaccio as well as a big, icy glass of chardonnay.

As I’m the kind of person who’ll yell “How’s your mojito?” to the lovely woman in a Hawaiian shirt seated at a social distance behind me, I know it’s good but could do with a tad more mint. Lydia, a local operations manager, is also having the chicken curry which she recommends while dining solo and living her very best life.

Though we’re both happy with our grub, neither of us are actually biting into what Leo’s does best. According to restaurateur Leonhard Kurz, who opened the charming garden restaurant 14 months ago, the pillar of Leo’s culinary offerings is German cuisine.

While Kurz’s history in the local food industry is storied, his expertise was honed in some of Germany’s most prestigious countryside hotels.

“I’ve seen the world and Namibia has a basis that no other country has,” says Kurz, whose menu includes chicken and pork schnitzel, traditional German cheese Spätzle, a Brotzeit basket and Austrian style Apfelstrudel. Diners can also pick their fancy of pizza, pastas, burgers, tortillas, salads, seafood and summer plates.

“Namibia has very good products in terms of beer, beef and fish,” he says.

“Since Covid-19, we also have more fresh produce. Previously, everyone was in a comfort zone. They’d just pick up the phone and order from South Africa. But with borders closed and trucks delayed, Namibians realised they need to rely on local produce.”

Sourcing everything from onions, beetroots, carrots and microgreens to milk, beef, chicken and pork from local producers, Kurz looks forward to the day when everything in his kitchen is proudly Namibian.

“Many Namibians feed their families from this employment so we need to buy from local farmers and producers,” says Kurz.

“Same with our beer and all our meat products. We don’t use Brazil-imported chickens. I have nothing against Brazil, but the free-range chickens that local farmers are producing is top quality and pure flavour.”

Making the case for restaurateurs to buy local whenever possible, Kurz does his rounds in the sophisticated and refreshingly diverse outdoor space that is his dream come true. Granted, there isn’t tonnes of money in the restaurant business during a pandemic, but Kurz and his service professionals clock in for more than money.

“We are ladies and gentlemen serving ladies and gentleman,” he says with a smile.

“We are doing this because from the scullery to our chef Petrus, we are passionate. The response of the customer is what motivates us. This is our reward. It’s all about going that extra mile.”

Leo’s Garden Restaurant is situated at The Village courtyard on Liliencron Street.

Follow them on social media or call 081 398 9889 for more information.

-martha@namibian.com.na; Martha Mukaiwa on Facebook, Instagram and Twitter; marthamukaiwa.com

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