Legends, whether they’re of the urban variety or not, aren’t restricted to scary stories about freak accidents, sharks in swimming pools and people stealing fire from Olympus. Some other legends include supermarkets that sell unicorn meat, but you can discover for yourself whether Durban’s tastiest legend is too good to be true with a three-course a la carte meal for two people at 3 Chefs Bistro for R250.
Rather than sports cars and bathroom big enough to play a rugby match in, the real dream life is being able to do what you love and help other people love it too. It’s safe to say that the owners of 3 Chefs Bistro are living the dream; the restaurant, inspired by a love for wining and dining in style gives exactly that experience to all their diners. Being that food is often considered art, 3 Chefs Bistro and their three culinary maestros would be the Mona Lisa of the good-food world.
With masterpieces like the African Trio, a mix of fillets of ostrich, beef and springbok, and the Flying Three, comprising duck, quail and chicken, there are tastes that will have even the most daring diner feeling like they’ve finally found culinary nirvana. Even if you’re the less adventurous type, dishes like Norwegian Salmon and Marsala Spiced Chicken and Prawn Curry will tantalize any taste bud.
With three-course a la carte, you can do your wining and dining any way you want. Without mom shouting at you to eat your greens, start with Apricot & Pistachio nut chicken Galantin or Pancetta, the wrapped prawns. Really, it’s one of the times you can throw your hands up and have whatever you want – so long as it comes off the menu.
Of course, it’s not just the intercontinental and African fusion flavours that entice diners to come back for every meal. Inspired and artistic décor finish off the experience, so whether you’re taking snoochypoo out for a romantic date or just dining out with a buddy, 3 Chefs Bistro is the perfect place to do it.
Fine-dining Fact: The oddest dish ever served in a restaurant was shavings of rocky mountain oysters from a Latino bull, marinated in sea-anemone quill broth and served on a bed of romaine leaves imported from Ancient Mesopotamia