Galito’s, known for its hot and tasty piri-piri flame grilled chicken, still crows in Mbombela after 29 years and has a rich history that dates back to the 1990s.

The flagship restaurant opened on Brown Street on May 1, 1996, when its original owner and Galito’s founder Louis Germishuys was just a spring chicken and wanted to share his love for Portuguese food with his community.

During his travels to Mozambique, he discovered the region’s delicious piri-piri flavours and was inspired to open his restaurant.

Now, with 33 years of franchising experience, he has bought back his beloved Brown Street restaurant. Galito’s has enjoyed huge success with over 260 branches in almost 20 countries worldwide, including Canada and Bangladesh. With big plans in mind, Galito’s future is as bold as its flavours.

“My vision is to have 1 000 stores,” Germishuys confidently stated.

It was, however, the original restaurant, ‘the mother of all Galito’s’, as Germishuys calls it, that convinced him to come back and rule the roost. Germishuys recalled the opening of the restaurant and how they attracted customers.

“We noticed potential customers were walking by and decided to bring the food to them by grilling chicken outside the restaurant with garlic, butter and spices.”

The smell was irresistible and customers started to add that first Galito’s to their route.

The Portuguese landlord, Santos Nunes, has been with the establishment for the past 29 years alongside Felix Mokoena, the restaurant’s Mozambican chef. Nunes provided the name, Galito, which means ‘baby chicken’ in Portuguese, from his mother who used to call the chicks on their farm ‘Galitos’.

The building was first used as a fish and chips shop at the Toucan Centre in the 90s, before it became the best flame-grilled chicken restaurant in town.

“I remember growing up here and going to Toucan. It was an institution,” Germishuys shared.

He, Nunes and Mokoena shared stories about working together and all the ups and downs they faced.

“I wanted to jol as a young 20-year-old, but still had my responsibilities at the restaurant, which Santos constantly reminded me of. The three of us have become firm friends over the years,” Germishuys said, laughing.

Petros Nkosi, who has worked with Germishuys for the last 33 years, will run the restaurant. Germishuys hopes his 11-year-old son will take over the business one day.

“I would love for my son to get involved in a few years, when the time is right. He truly loves Galito’s – just like his father,” Germishuys stated. Luka has been learning how to braai and make a perfectly flame-grilled chicken.

The franchise’s food is simple, but packed with flavour, and affordable for families to enjoy together.

“What sets us apart is our use of A-grade chicken marinated with quality ingredients, combined with fresh farm produce and a centralised supply chain. This system lets us deliver products straight to our stores at competitive prices, ensuring we consistently offer the best product at the best price to our customers,” Germishuys shared.

To this day, the Brown Street restaurant still has its original steel-art roosters, which were made by a local artist. The green, yellow and red brand colours have remained over the years and the menu has evolved to include unique South African side dishes like pap and chilli bean salad.

Galito’s restaurants also offer delivery services, pop-up restaurants, drive-thrus and an app where you can order your favourite meal online.

Their iconic sauces can be purchased at all Galito’s restaurants, online and at selected supermarkets. The flagship store’s 30th birthday celebration next year will feature a street-style braai and unbeatable specials to mark this legendary milestone.

To visit Galito’s website – click HERE

To visit Galito’s Facebook – click HERE