About

ABOUT

At Pintxada you’re spoilt for choice ~ enjoy our summery courtyard or be seated inside our restaurant or at our lively tapas-bar.

Peep into our open-plan kitchen to watch our wonderful chefs at work.

At Pintxada you can expect comfort, style and a taste of Spain. Our restaurant has been designed with you in mind. To achieve this we commissioned award-wining designers from Egg Designs to create this beautiful bespoke restaurant. From our op-art tiles to our brass lighting detail to our inviting hot-pink Tarantino booths contrasting boldly with our egg-yolk yellow leather tapas-bar chairs, we hope you feel warmly and most stylishly welcome.

We are proud of our beautiful bespoke rotisserie hand-picked by our chef on a visit to France. We love it so much we want you to enjoy our slowly roasted chickens and chorizo equally at home.

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Feel free to Whatsapp us on +27 82 688 1310 to order your stylish Spanish rotisserie take-out!

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Whatsapp us to book your table or seats at our tapas bar.
Corporate events, birthday celebrations and special events bookings are most welcome.

Meet The Team

THE TEAM

CHEF DAN EVANS

His neigbours were Nigella Lawson and the drummer from the Sex Pistols. Hugh Grant and Kate Moss ate at his 1826 Georgian Pub, Anglesea Arms in Hammersmith, West London.

Dan’s tuition in the main came from seminal chefs in Britain and Europe, in the 80’s and 90’s. He was educated, cut and burnt in these legendary kitchens in varying quantities. He opened the Anglesea during London’s culinary rising pulse to a decade of critical acclaim.

Pintxada Restaurant is most fortunate to have scooped from London their man in the kitchen dubbed “the reluctant super chef”.

“I used to sell pub meals at 30p as I wanted the painters and plumbers saying, ‘it’s good innit?’ sitting alongside the celebrities. It keeps it real and that’s London,” says Chef Dan Evans.

Who else but Dan when serving seared tuna at Pintxada would sneak granadilla into your soy sauce to liven your palate with subtle joy? Who else creates a trilogy of succulent calamari with warm spicy strips of pineapple and chorizo?

“I love everything about Pintxada. It’s a gorgeous restaurant. I am addicted to my black board daily changing specials I can creatively come up on a daily basis,” says Chef Dan.

RESTAURATEUR MARTIN LOMBAARD

“Pintxada is exactly the way I like to eat by sharing which is why I love tapas,” says well-known Durban restaurateur Martin Lombaard who has worked in and studied restaurants from Turkey to Thailand.

“At Pintxada we offer light meals and food that reflects the real Madrid. We are very proud of our bespoke Spanish oven and rotisserie. No-one in South Africa has that,” smiles Martin.

Martin and restaurateur, Jose Goncalves chose acclaimed Egg Designs to inject a glorious sense of Spanish glam into Umhlanga’s Village. “Pintxada is beautiful,” says Martin. “We are happy that we went all out offering a true creative edge.”

Martin equally launched the trend-setting el Cubano, el Turko and el Guappo in the early 90s. Havana Grill at Suncoast followed in 2003 and Little Havana was launched in 2012. Pintxada opened in 2015.

RESTAURATEUR JOSE GONCALVES

Restaurateur Jose Goncalves has been grilling steaks since he was 18.

He is passionate about food and he loves Pintxada.

“When you walk into Pintxada you feel as if you are walking into a tapas bar in Barcelona,” says Jose.

“In Spain guests strive to sit at the bar to be close to the chef and we want to encourage that style of eating out instead of the traditional style of sitting at tables,” adds Jose.

“We are very lucky to have Chef Dan Evans at Pintxada. He and Chef Gordon Ramsay used to eat at each other’s restaurants. He started the gastro-pub movement. He is very innovative and creative,” says Jose.

Jose kick-started his career, fresh from school, in Ch’amigo, an Argentinean restaurant in Durban where steaks were dry aged and cooked on a charcoal grill, which is why he still beams: “meat is my game!”

Jose grew up in a household where meals were like religion. Even though his father worked long and late, he’d come home, whip up a fabulous dinner and wake his young sons to eat.

While sailing the high seas for 7-years Jose worked in restaurants in the Caribbean, United States and in Europe.