Knysna restaurant reopens after fire

KNYSNA NEWS - Like a phoenix rising from the ashes, so has Île de Païn* restaurant on Thesen Island, which burnt down in May last year – more beautiful than ever.

The local and regional community, swallows (those who live here only part of the year) and international visitors were devastated when the fire claimed this iconic restaurant, and are now equally thrilled to see it open again.

Last week, on Tuesday morning, November 8, the doors where opened quietly to guests who "assumed" the opening date as well as to casual passersby, and the line has not broken since.

The numbers of those wanting to come back grew to a grand crescendo on Saturday, November 11, when Île de Païn officially opened again – and was packed.

Familiar and new faces
Owners Liezie Mulder and Markus Färbinger, together with their enthusiastic team welcomed visitors, along with loyal staff who were with Île de Païn at the time it burnt down, as well as new faces – they now make up a compliment of 44, comprising those in the kitchen, bar, patisserie, bakery as well as the retail and takeaway section.

Inge Johansen, the front-of-house manager, is a wonderful addition to the senior team, say the couple.

She competently supported the extensive training and induction process before and during the start-up. She has years of high-level experience in the service and beverage industry, which she shares with her bubbly and positive energy as she tends to diners.

Mulder explains: "We at Île de Païn are a team of devoted individuals, foodies, fundis, artisans, professionals and dreamers waiting to welcome you to our magical café."

And most important to the founders is the ethos of "authentic artisans" committed to honest food and superlative service, upholding heritage and embracing evolution, supporting traditional farmers and local suppliers, the development of staff and creating a community of happiness and abundance in their establishment.

Authentic artisans

The Austrian baker who came to Knysna with Muler close to 15 years ago to create the original Île de Païn, says the restaurant must stand for "real and genuine", representing skilled craftsman and woman who create authentic products with their minds, hands and hearts.

He likes his restaurant to be thought of as an unpretentious and fun eating spot offering simple (and some not so simple), delicious and healthy meals together with a "curated" beverage menu.

To this end, the new building, which seats about 60 people inside and will in time seat 60 outside, has a special open bar area where staff take their daily meal. Mulder goes on to explains that a bell is rung at 08:00, 11:00 and when the last meal has been served everyday, at which time all staff stand still and simply breathe.

Architect's brainchild

The new restaurant, production areas and office, which is housed in section 8 to 10 of The Boatshed (main building's name) is separated from the main building with a beautiful arch where one can see the lagoon at the other end. The style and feeling of light coming in because of the windows, glass facade and an atrium was the brainchild of Mulder's brother, architect Steff Mulder.

"The formula remains the same. We put on the menu what we would like to eat and owing to 'subtle hints' from ultra regulars, our signature steak with caramelised onions, succulent burgers (on proper bread, of course) and Vietnamese-inspired chicken salad, are back on the menu," explains Mulder.

Sitting with the bread display is the Companio, nicknamed by customers the "big round loaf", a wheat-and-rye sourdough bread still as popular as ever. There is a larger retail section incorporated in the new venue since, "people who work near us don't always have time to sit down, but can grab a well-crafted sandwich, salad or pastry and fine coffee or fresh juice on the go. Fast and convenient food can also be delicious and healthy”, says Mulder.

From humble beginnings

Île de Païn first opened in 2002 and the couple had a R100 000 mortgage, seven staff in total, they baked bread and cookies, simple sandwiches and perhaps Knysna’s first proper cappuccino. They used wooden school chairs and old lunch benches from the workers who built the boats – in the old Boatshed.

From very humble beginnings they grew exponentially to the much-loved position they enjoyed at the time of the fire in 2015.

"There is always a reason for something and lessons that need to be learnt in life," says Färbinger. "Spiritually we have grown in the time it has taken to build again. Our perception of the food industry, staff and guests is just much more compassionate and gentle now, without losing focus on quality and the original intent.”

Bakers used to start as early at 11:00 the night before in the old regime, but now start at 3:00; staff are given six weeks off every year to rest well, be with their family, or go and travel and study, and emphasis is put on the wellbeing of the entire team. “Without happy and healthy staff we can not have happy and healthy guests.

Everything we do must be holistic, from the people we source our ingredients from and our team, to inviting the right-minded guests. It is challenging, a risk and our responsibility,” says Färbinger.

"Food is the perfect art form. It is the only art form where you can see, smell, feel, taste and consume with all of your senses – and it is biodegradable," he finishes with a twinkle.

* Although the official spelling of its name is all in lower case (île de païn), we have changed it for ease of reading.

Click here for a photo gallery of the reopening.