Who Are We

Affectionately known as “The Kombuis,” the restaurant is owned by Yusuf and Nazli, who proudly call themselves total Bo-Kaapers. Born and raised in Bo-Kaap, they have deeply rooted themselves in the community, building their lives and preserving the rich heritage of the area through their restaurant. 

Bo-Kaap Kombuis has welcomed a diverse array of guests, from politicians and ambassadors to VIPs, tourists from around the world, and South Africans from all walks of life. What draws them all to “The Kombuis” is one thing: authentic Cape Malay cuisine. Yusuf and Nazli firmly believe that this authenticity is the key to their restaurant’s success—every dish reflects the rich history, heritage, and warmth of Bo-Kaap, a community that embraces people of all races, religions, and backgrounds.

Their dedication to preserving Cape Malay culinary traditions has even caught the attention of some of the world’s top chefs. Recently, two Michelin-starred chefs—South Africa’s own Jan Hendrik van der Westhuizen and Finland’s Hans Välimäki—sought out Nazli to learn the art of Cape Malay cuisine. International food personality Andrew Zimmern also featured Nazli on his BBC Travel Channel show, further highlighting the restaurant’s influence.

One of the defining aspects of Bo-Kaap Kombuis is its commitment to freshness. Every dish is prepared daily from scratch, yet despite the rising cost of fresh ingredients, Yusuf and Nazli remain committed to keeping their food accessible to everyone, not just those who can afford fine dining. “We want people from all walks of life to experience the taste of Cape Malay cuisine,” they say.

The heart of Bo-Kaap Kombuis, according to Yusuf, is its dedicated staff. Many of them came from general labor backgrounds, but under Nazli’s careful guidance, their talents were nurtured, and they developed into skilled chefs. As Yusuf often reminds them, “When you leave the Kombuis one day, I want you to be able to open your own restaurant.“