THE experience of lockdown has been devastating for the restaurant industry. It has been a time of endings, and also a time to look to the future.
Myoga, launched in 2007 in the grounds of The Vineyard hotel by inveterate restaurant-entrepreneur Mike Bassett, has been one of Cape Town’s most successful eateries. “Having weathered two recessions, a water crisis and now Covid-19, it is time to close Myoga’s doors and look to the future,” says Bassett. “The way we live, including the experience of eating beautiful food, together, is forever changed. We need to make sure that where we can affect it, that change is for the better.”
“And suddenly you know… It’s time to start something new, and trust the magic of new beginnings.” – Unknown
“We have always been tremendously proud to work with Mike,” says CEO of Petousis Family Hotels, George Petousis. “He is a visionary and as the Head of F&B for our hotel group, we are excited to be working with him as he spearheads new eating spaces in response to what our guests want in this new world. Myoga staff are employed by The Vineyard and will be helping Mike and the F&B team plan these new eating experiences,” Petousis concludes.
