Spa Cuisine with Balance and Love: Get Inspired by this South African Restaurant Leading the Way in Plant Forward Dining
/In this blog article, Certified Vegan Hospitality Consultant Ingrid Geertsema shares her interview with the chef and manager of Ile de Pain Restaurant & Artisan Bakery in Knysna, South Africa.
In South Africa’s hospitality industry, the shift toward plant-forward and vegan-friendly options is gradually gaining momentum. Among the leaders of this change is Ile de Pain, located in the picturesque town of Knysna on the Garden Route. This charming restaurant stands out with its array of plant-based breakfasts and lunches, excellent cappuccinos made with plant-based milks, and even the ability to cater to large vegan weddings!
Ile de Pain’s diverse menu is inspired by the “Spa Cuisine” trend, a health-conscious approach to eating that emphasizes holistic well-being. Spa Cuisine typically includes fresh, low-calorie foods designed to detoxify the body.
Key features of Spa Cuisine include:
Mindful Eating: Encouraging greater awareness and connection with the food you consume.
Diverse Flavors: Offering a wide range of flavors and vibrant colors.
Holistic Nourishment: Aiming to nourish not just the body, but also the mind and spirit.
Varied Diets: Incorporating practices such as juice detoxes, alkaline, raw, macrobiotic, or Ayurvedic diets.
In this interview, I sat down with Dora (Theodora) Qeba, the Executive Chef of both Ile de Pain and The Nest Food Bar, and Inge Johansen, the General Manager, to discuss the "secret sauce" behind their success.
(Ingrid): Can you tell me a bit more about yourselves—your background, work experience, and how long you’ve been at Ile de Pain?
(Dora): I’m originally from Willowmore in the Eastern Cape and have been in Knysna for 10 years now. I worked my way up to become the Executive Chef of both Ile de Pain and The Nest.
(Inge): My background has always been in hospitality. I worked at the Mount Nelson and the Vineyard Hotel in Cape Town, focusing on fine dining and food & beverage management. I later moved to the Garden Route to manage Hunters Country House and then joined Ile de Pain in 2016.
(Ingrid): Are either of you 100% plant-based or vegan?
(Dora): Not completely, but I’m definitely leaning more toward eating vegetables these days.
(Inge): I don’t strictly follow a plant-based or vegan diet. I use my body as a guide, tuning into how certain foods make me feel. I eat little meat and dairy, opting for a balanced approach that is slow, careful, and full of gratitude.
(Ingrid): Where does your passion for hospitality and plant-based foods come from?
(Dora): I’ve been experimenting with vegetarian dishes since 2016. I draw a lot of inspiration from Instagram and love the versatility of ingredients like cauliflower and mushrooms. I’ve always been curious about food and believe in “eating with my eyes.” Growing up in a Xhosa family, I ate a lot of meat, but nowadays, I find myself preferring vegetables. Through my cooking, I’m also encouraging my family and friends to embrace more plant-based foods. I’m even teaching my 8-year-old daughter to plant our own vegetables, just like my parents and grandparents did.
(Inge): For me, it’s about self-awareness and tuning into the energy of foods. We enjoy creating a good vibe in everything we do, and I find it incredibly rewarding to experiment with affordable ingredients like cabbage and mushrooms, creating plant-based dishes like mock bacon or pulled “pork.”
(Ingrid): Who are your customers? Do they have specific dietary requirements?
(Inge): Our customers come from all walks of life—young, old, local, and international. We attract tourists, locals, and even residents from Thesen Island who dine with us regularly. Over the years, we’ve noticed an increase in customers with allergies and diverse dietary preferences.
(Ingrid): What is the most important ingredient you consider when creating your dishes (plant-based or not)?
(Inge): Balance.
(Dora): Love. It’s what makes the food taste great.
(Ingrid): What has been the driving force behind adding more plant-based options to your menu?
(Inge): I have many plant-based friends and patrons, and we want to offer dishes that meet their needs. It’s important that everyone feels cared for and welcomed.
(Ingrid): What has the customer feedback been on your latest menu? Which plant-based options are the most popular?
(Inge): The feedback has been overwhelmingly positive! We follow a policy where 60% of the menu stays the same to keep popular dishes, while 40% is reserved for the chef to experiment. Our new menu features a rich variety of flavors and textures, with many dishes that also offer medicinal benefits. Our Mediterranean Bruschetta is by far the most popular dish, followed by the Melanzane Tofu Scramble. The vegan bun-less burger, the Greenery & Grains salad, and the Cauliflower Capsicum dish have also become favorites.
(Ingrid): What do you believe sets Ile de Pain apart from other restaurants on the Garden Route?
(Dora): It’s the uplifting atmosphere. People feel the love and positivity when they walk in. The smell of fresh bread, the great food, and the personal attention given to each guest make it a special experience. Inge’s philosophy of treating everyone—both patrons and colleagues—with love and respect has created a great environment. We also connect with young people involved in farming microgreens and permaculture, which adds positive energy to the space.
(Ingrid): What are your predictions for the role of sustainability in hospitality, and the shift towards plant-based food systems?
(Inge): Without a focus on sustainability, wholesome practices, and caring for the planet, the hospitality industry won’t thrive in the future. We all have a responsibility to raise awareness about these issues and make sustainable choices for the good of the planet.
Ile de Pain’s commitment to both sustainability and plant-based cuisine is clear, and their ability to blend nutritious and flavorful meals with a positive, welcoming environment continues to earn them praise. Their approach is a great example of how a restaurant can cater to modern dietary needs while maintaining a focus on health and well-being.
If you’re in the area, be sure to visit this incredible restaurant and pick up a loaf of their artisan sourdough bread!
Click here for: Ile de Pain’s website, Facebook Page, & Instagram
Click here for: Ingrid Geertsema’s website, Facebook Page, LinkedIn & Instagram
Looking for support in expanding your menu to serve plant forward, vegan friendly options? Click here to apply for a free meeting with a consultant in your region.