First there was the kitchen; “My grandmother’s kitchen in Naples was incredible, she had this enormous dining table where she fed sixteen grandchildren, it was crazy, full of work, full of flavours, full of people. As a kid I didn’t think of it as a kitchen but as a restaurant, I guess it was my first restaurant.” This was the starting point of chef Eduardo’s life-long passion for cooking, and with Twist we wanted to return to that lively, generous space, developing the restaurant around the central idea of an open kitchen – “everyday as a chef you are engaging all the senses and I wanted to create a work-space like my grandmother’s, where this experience would be shared with everyone.”
Then there was the menu; Eduardo was born in Amalfi and his culinary roots are still there, “but professionally I’ve been lucky, travelling and working all over from New York to South Africa. I wanted to develop a menu, which would both reflect that journey and allow me to continue exploring. The tapas style was perfect for this, not only because it’s a really free format, but you are always learning something new, each table’s order is its own unique composition, its own voyage of discovery.”
Finally, and most important, the ingredients; Twist has been built from a foundation of deep respect for the food we cook with daily, our ingredients are sourced from suppliers who share our passion for healthy and sustainable food, and are kept seasonal whenever possible. Our simple cooking style reflects their quality, letting the natural flavours and textures speak for themselves, so that as we explore ever-varying fusion combinations, the beauty of the raw material remains.