The Tug: A shining pearl of Namibian hospitality

Nestled on the shoreline of the cold, harsh Atlantic Ocean lies a shining pearl of warm Namibian hospitality. The iconic Tug restaurant is Swakopmund’s most prominent, earning its reputation for excellence through almost 30 years of service and diligence.
"Boasting panoramic views overlooking the mighty Atlantic Ocean and the historic Swakopmund Jetty, we surely have the best location in Swakopmund," Brett Southworth, the general manager and partner at The Tug, said.
Renowned for excellent food and attentive service, long before you see The Tug, you are gently greeted by the fragrant smells of wood-fired cooking intermingled with spices, seafood and the fresh ocean breeze.
The Tug restaurant was designed and built around an original, oil-fired tugboat, formerly known as the Danie Hugo. Born in the shipyards of the port of Glasgow, Scotland, in 1959, the Danie Hugo served in the Cape of Storms for several years and saw her final operating days in Walvis Bay before being laid to rest in Swakopmund.
Only to be resurrected on 12 December 1993 to become what is known today as The Tug. The moment you enter the restaurant, you know your dining experience is going to be something unique and unforgettable.
Guests are welcomed by a warm, inviting atmosphere that is steeped in authentic, nautical décor, paired with rich woody textures and metal accents.
"Our spacious outdoor sundowner terrace boasts panoramic views with exceptional sunsets, and thanks to large, picturesque windows, seating in-house is equally impressive. In our grand, open main dining hall, we can accommodate large groups, or for something more secluded and romantic, our upper bridge area or captain’s table are perfect for couples looking for a private moment," Southworth said.

Fresh and unforgettable
"Being focused on maintaining the highest standards in our establishment, we know that fresh produce is an integral part of creating a fantastic dining experience. We tirelessly optimise our supply chain and go as far as getting fresh produce couriered to us from all corners of Namibia.
"Seafood is our specialty; therefore, we pay special attention to this and fortunately, we are perfectly situated to acquire and offer the best top-grade export-quality fish and seafood," he emphasised.
"All our beef steaks are specifically selected prime whole cuts, chilled and vacuumed - never frozen - then subjected to wet ageing at around five degrees for anything up to 16 weeks.
"All our rubs and bastings use only the finest ingredients and are selected to best complement our prime Namibian beef," he added.
"Thanks to our head chef’s passion and expertise, and with some assistance from our legendary Josper oven, we have been able to reach new heights in the culinary arts. Specially imported from Europe, and the only one of its kind in Namibia, our exclusive Josper grill melds robust smoky flavours with the exceptional quality of our wild-caught seafood and free-roam A-grade beef," Southworth said.
The combined oven and charcoal grill allows the team to sear, grill, cook and smoke all in one harmonious process. Imparting incredible barbeque flavours while the outside of the dishes are seared, sealed and tastefully charred to retain all their natural juicy tenderness.
"Join us on your next visit to Swakopmund for an exceptional dining experience and make memories that last a lifetime!"

For more information, and to book a table, visit the-tug.com.