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ou immediately feel at home when you arrive at Summerhill Estate in Cowies Hill. This unique culinary retreat offers spectacular views of the sea and indigenous landscapes, and the warmth of its hosts – along with the sensational food – makes it a hidden gem indeed. Head chef Johannes Richter was born in Germany but raised in Durban. He has had the privilege of training and gathering experience in some of the world’s best restaurants, and met his wife Johanna in Berlin in 2014 – where they fell in love while working in the same establishments. They married in 2016, moved to South Africa a year later, and today have four-year-old Oscar and two-year-old Helena. “We make sure there is a balance between work and family time. We don’t want to kill the creativity, we have such pride in what we do,” says Johannes. The couple brings diverse skills and
Durban’s cultural and culinary diversity gives our food its soul. beautiful cuisine right to our doorstep. “We’ve had classical French training and have a nose to tail approach,” smiles Johanna. “We offer fine dining, but we want our guests to feel at home. We want you to sit down, relax and indulge.” Johannes’s mom, Christine Richter, opened Summerhill Estate in 1997 with just five rooms. Today the boutique hotel offers 14 – each one named after famous South African jazz musicians who have played and stayed here over the years. “There is a personal connection between
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FINE DINING
YOU’RE IN FOR A MIND-BLOWING TREAT AND A REFRESHING UNPRETENTIOUS VIBE AT THE LIVINGROOM, WRITES KATRINE ANKER-NILSSEN
every musician – such as Sipho Gumede, Jabu Khanyile, Busi Mhlongo, Jimmy Dludlu and Winston Mankunku – and Christine,” explains Johanna – adding that her mother-in-law is a master of small talk. “She remembers everything about everyone, it’s pretty incredible.” The LivingRoom restaurant opened in 2017, when Johanna and Johannes returned from Europe and joined Christine at Summerhill Estate – completing the family business. The restaurant only seats 25, which keeps it small and intimate. “Our inspiration was always to run and own a restaurant with high ambitions and a sustainable ethos, giving guests the chance to enjoy great food and wine as well as unpretentious vibes. Instilled with these ambitions, we fell in love with Durban’s cultural and culinary diversity, which gives our food its soul,” says Johanna. The food is in essence humble South African products with a French base of cooking, combined with Japanese techniques. “We offer exciting combinations of ingredients, balancing textures and flavours. Seasonality is important, what grows together works together – such as winter truffles from Willowdale and KZN sardines.”
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