Fino is an Accredited,
American Express
Fine Dining Restaurant.
Fino Features in the:
2008 Taste of Jo'Burg.
Tempting tapas, a review by 'Avocado' magazine.
Article: Kerry Hayes
Fresh Spanish cuisine, the cocktail and tapas bar, romantic candle-lit dinners, unique décor that is warm and tranquil, and a wonderfully consistent authentic Spanish culinary passion – these are the elements that draw diners to Fino Bar and Restaurant in Parktown North, Johannesburg.
Bought as an existing restaurant two years ago, Fino really began its Spanish journey when chef and patron Zane Beer saw the untouched potential of serving superb genuine Spanish cuisine from the beautiful European-feel restaurant. “We had to build the restaurant up from scratch – from new clientele to a whole new menu. My philosophy has and always will be that if you use only fresh, top quality ingredients, then you are halfway there,” says Zane.
Halfway has led to an exciting and delicious menu of tapas and Spanish/Mediterranean dishes, which can be found all over Spain in bars and taverns – and now in this South African gem. “It’s very different to our SA philosophy of a big one-plate dinner,” says Zane. “At Fino, one can easily fill up on a variety of tapas, which are in fact shared at your table with family and friends, and can resemble a Middle-Eastern meze or Chinese dim sum.” An excellent variety makes up Fino’s menu, including over 30 vegetarian dishes, and coupled with a glass of great Spanish sherry or wine, promises a wonderful evening out.
The décor at Fino includes a European and coastal feel, with calming colours allowing diners to relax immediately upon entering the restaurant, and feel as though they have been transported to a distant land. Off-whites and shades of light pink, blue and lavender pastels create a beautiful, light and warm ambience, with Spanish background music playing all night – these elements enhance the cordial atmosphere that encourages unhurried enjoyment of the exceptional cuisine.
Zane is primarily the head chef at Fino, and is the decision-maker and creator of all dishes on the menu. Having taken on the role of chef and patron over the past 6 months, most of the cooking is left to the very capable and creative hands of his two chefs – who have incidentally worked with some of the country’s best chefs over the past 15 years.
Growing a restaurant can be challenging, but often humorous incidents occur that make challenges pale in the face of a good laugh. Zane recalls one of these incidents: “Jo’burg is renowned for its eccentric customers from time to time, but nothing prepared me for a busy winter Saturday night, last year. In the middle of cooking, I am summoned to a table, as my staff explains that we have a difficult customer who insists on seeing the chef. I finish up the order and quickly make my way out to the guest. I am promptly informed by the guest that my staff is not being helpful and will not oblige his order – to which I ask, ‘Well sir, what is your order please?’ In a full restaurant, the guy shouts out: ‘All I want is my lamb shank to be cooked medium rare!’ There’s a minute’s pause while I look around for any signs of a candid camera, and then turn to the gent and say that we are sorry, but as our lamb shanks have been slow cooked for five hours, it would be impossible to serve it medium rare – the meat was already falling of the bone.
After much debate and explanation, the guest looks me in the eye, and says that I should ‘run back in the kitchen now and make a plan – stop making excuses!’ I turn around, head back to the kitchen and, while debating whether to laugh (or cry hysterically), decide to send him our speciality – the lamb fillet, served medium-rare instead.
In the meantime, the other customers must have been drawing amusement from this, as I was then getting orders from steak tartar to be cooked ‘medium to well’ and Arroz (risotto-type dishes) to be served with no rice.
Ten minutes later, I am summoned to the same table, thinking the customer is now going to complain about the lamb fillet I decided to use in place of the shank. I brace myself and approach the table only to be told aloud: ‘See, you can cook a lamb shank medium-rare – so what was all the fuss and nonsense for in the beginning?’
The poor guy at the next table choked on his meal while hearing this and the surrounding tables erupted into laughter. I still, to this day, wonder whether this guest actually understands what a lamb shank is, how it’s often cooked and whether he had lamb fillet instead of a shank.”
Having entertained high-profile individuals, from celebrities to politicians, Fino is growing from strength to strength, and is indeed becoming a recognised cosmopolitan venue. There’s no need to fly thousands of miles to enjoy Spanish cuisine – just reserve an evening at Fino Bar and Restaurant, and enjoy an authentic, delicious Spanish meal. Just don’t order the lamb shank medium-rare!
