Beach culture…

The vibe at this stunning beachfront restaurant is what North Coast living is all about! From the panoramic ocean views and delicious food to the chilled, trendy ambiance … there is nothing not to love!

It’s not hard to see why Kuta-Kola became a firm favourite amongst both locals and holiday makers almost overnight when it opened on the Ballito beachfront just over four months ago.

Kuta-Kola owner Claudia

The trendy restaurant embodies so much of what people love about the North Coast – beach vibes, healthy food and a stylish, upmarket interior. And did we mention the view? It’s remarkable really, to think that this prime piece of real estate was once a flat, hidden away from the public eye. Now, thanks to some great foresight by the restaurant owners, this incredible space’s true potential is being realised! And how lucky for us!
Although it has become a popular breakfast and smoothie hotspot amongst beach walkers and early morning runners, Kuta-Kola was actually originally destined to be a ‘gin bar’, according to co-owners Claudia and Ryan Blom.

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Lockdown restrictions changed things though, and so they decided to open for breakfasts and lunches instead. “There aren’t many beachfront breakfast options and we wanted to offer something a little different. Ballito has a healthy, outdoor, active community and we wanted to tap into this,” says Claudia. As owners of restaurants in Johannesburg, the couple have a lot of experience in the food and beverage industry. They, together with their friends and partners at the time, Friso and Karien van der Wal, set about opening Kuta-Kola.

“Ryan has a lot of experience in the kitchen and wanted the menu to be different … instead of just the traditional ‘bacon and eggs’ breakfasts.” He and health and fitness trainer Karien came up with an exciting menu with both decadent and healthier options.

The Mezze Platter is best enjoyed with a cold glass of white wine while overlooking the ocean!

The Zimbali Kola (eggs, salmon and avo rosetta, blistered cherry tomatoes and mushrooms with a spinach and cabbage fritter) is a popular option and the flapjacks with bacon, berries, strawberries, melon and bourbon whiskey syrup is absolutely divine! The smoothie bowls are both beautiful and tasty, made with fresh fruit and delicious granola.

Their lunch offerings are also awesome, with delicious prawn and chicken curries, stunning salads, burgers with homemade patties and wonderful mezze platters (preferably enjoyed with an ice-cold glass of white wine, overlooking the ocean!).

The clean, contemporary interior was conceptualised and put together by Ryan and artist Friso and there is even a super funky basement area, which Claudia says will be used in the evenings and for events. “Our dinner menu will be completely different and we have a great cocktail menu as well. Keep your eyes on Kuta-Kola. As the space evolves, we’re planning to offer even more North Coast flavours and fun!”

Details: Kuta-Kola, middle level (above The Galley and below Tasos), 17 Compensation Drive, Ballito, 032 525 0101, IG and FB: @kutakola

KUTA-KOLA FLAPJACKS
You’ll need: 3/4 cup cake flour, 11/2 tsp baking powder, 1 pinch salt, 1 large egg, 3 Tbsp sugar, 1/2 cup milk, 1 Tbsp butter melted.
To make: Sift the flour, baking powder and pinch of salt together in a medium mixing bowl. Make a well in the middle. Beat the egg and sugar together in a smaller mixing bowl and add milk and butter. Add milk and egg mixture to the well in the flour mixture and blend well to form a smooth batter. Lightly grease pan with butter. Heat pan to medium heat. Blob tablespoons of batter into the pan about 2cm apart. Fry the flapjacks on medium heat for about 2min on one side until the top is full of air bubbles-the bottom should be golden brown. Turn and fry for another minute on the other side.

Text: Leah Shone | Photos: Chris Allan Photo

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