A culinary vision comes to life at ‘The Cafe @ Gastronomy Cuisine’
High-quality, locally sourced produce and artisanal goods
SEASONED restaurateur and hospitality expert Etienne Fourie has long been a familiar name at Swakopmund, having built a name in the food and tourism industry.
SEASONED restaurateur and hospitality expert Etienne Fourie has long been a familiar name at Swakopmund, having built a name in the food and tourism industry.
From managing the Strand Hotel in the 1990s to setting up restaurants in Namibia’s coastal tourism ‘Mecca’, Etienne has spent decades contributing to the Namibian hospitality industry. Now, his latest venture, The Cafe @ Gastronomy Cuisine, is a reflection of his lifelong passion for quality food and a carefully curated deli experience.
“This is something I’ve wanted to do for the last 20 years,” Etienne said. “Every time I visited cities, I explored delis, took inspiration, and dreamed of creating something similar here.”
That dream became a reality in December, though not without its challenges. With only ten days to concept design, build and prepare the space, the last-minute rush was intensified by the holiday season, with suppliers unavailable and key ingredients out of reach.
“I couldn’t get proper cheeses, meats, vegetables—everything was a struggle,” he recalled. Despite these hurdles, Etienne adapted quickly, bringing in additional tables and adjusting the menu.
“At first, it was just a delicatessen, but I had to change things to make it work. Now, it’s developed into something more,” he said. “It’s become a lovely experience for myself and for our customers.”
The Cafe is more than just a deli; it’s a place for high-quality, locally sourced produce and artisanal goods.
“It’s not a grocery store,” Etienne explained. “We specialise in meats, cheeses, freshly baked bread, quiches, salads, and handcrafted condiments from unique items like bacon jam, red onion marmalade, and sun-dried tomato pesto to ‘Cowboy Candy’.”
Everything, from pickles, salads to homemade granola, is prepared in-shop with care, ensuring a unique and fresh selection.
Etienne is deeply committed to supporting local suppliers, with approximately 80% of the products sourced from nearby farms and small producers.
“Supermarkets have destroyed mom-and-pop stores,” he lamented. “We want to change that by providing a space where locals see an opportunity to contribute products and encourage people to support them to buy fresh, locally made goods.”
With his wife, Talitha, by his side, the couple has created an inviting space that blends European deli traditions with a warm, community-focused atmosphere.
“We want this to be a meeting place,” he said. “Somewhere people can come for a cup of coffee, a delicious sandwich, or a specialty item to take home.”
As the business moves forward, Etienne plans to expand the menu with more vegan and gluten-free options while refining the balance between fresh produce and specialty items.
“We are constantly evolving,” he noted. “This is an experience. When you walk in, there’s a different feel—it’s warm, relaxed, and exactly what we envisioned.”
The Cafe is open from 07:30 to 17:00 and will soon include extended hours for public holidays.
As Etienne puts it: “We’re here for the people, and we hope they embrace this as their local go to for something different and unique.”
From managing the Strand Hotel in the 1990s to setting up restaurants in Namibia’s coastal tourism ‘Mecca’, Etienne has spent decades contributing to the Namibian hospitality industry. Now, his latest venture, The Cafe @ Gastronomy Cuisine, is a reflection of his lifelong passion for quality food and a carefully curated deli experience.
“This is something I’ve wanted to do for the last 20 years,” Etienne said. “Every time I visited cities, I explored delis, took inspiration, and dreamed of creating something similar here.”
That dream became a reality in December, though not without its challenges. With only ten days to concept design, build and prepare the space, the last-minute rush was intensified by the holiday season, with suppliers unavailable and key ingredients out of reach.
“I couldn’t get proper cheeses, meats, vegetables—everything was a struggle,” he recalled. Despite these hurdles, Etienne adapted quickly, bringing in additional tables and adjusting the menu.
“At first, it was just a delicatessen, but I had to change things to make it work. Now, it’s developed into something more,” he said. “It’s become a lovely experience for myself and for our customers.”
The Cafe is more than just a deli; it’s a place for high-quality, locally sourced produce and artisanal goods.
“It’s not a grocery store,” Etienne explained. “We specialise in meats, cheeses, freshly baked bread, quiches, salads, and handcrafted condiments from unique items like bacon jam, red onion marmalade, and sun-dried tomato pesto to ‘Cowboy Candy’.”
Everything, from pickles, salads to homemade granola, is prepared in-shop with care, ensuring a unique and fresh selection.
Etienne is deeply committed to supporting local suppliers, with approximately 80% of the products sourced from nearby farms and small producers.
“Supermarkets have destroyed mom-and-pop stores,” he lamented. “We want to change that by providing a space where locals see an opportunity to contribute products and encourage people to support them to buy fresh, locally made goods.”
With his wife, Talitha, by his side, the couple has created an inviting space that blends European deli traditions with a warm, community-focused atmosphere.
“We want this to be a meeting place,” he said. “Somewhere people can come for a cup of coffee, a delicious sandwich, or a specialty item to take home.”
As the business moves forward, Etienne plans to expand the menu with more vegan and gluten-free options while refining the balance between fresh produce and specialty items.
“We are constantly evolving,” he noted. “This is an experience. When you walk in, there’s a different feel—it’s warm, relaxed, and exactly what we envisioned.”
The Cafe is open from 07:30 to 17:00 and will soon include extended hours for public holidays.
As Etienne puts it: “We’re here for the people, and we hope they embrace this as their local go to for something different and unique.”
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