Create memories as you experience the joy of food at Felice Restaurant in Carlswald
Head chef of Felice Twain Mafoko says, 'Food is for eating, but great food is for enjoyment', and that's exactly what he plans to provide his patrons, an eating experience that will stay with them for the rest of their lives.
Felice Restaurant, nestled in Carlswald, Midrand, recently opened its doors to patrons, offering lifestyle and leisure for the community at large.
Founder Jacky Mathebe, speaking at the launch, said the aim is to cater for and bring together individuals from all walks of life.
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Mathebe said Felice derives its name from the Italian word meaning happiness, joy, and pleasure, which is what this chic casual upmarket lounge prides itself on, as a space that caters to family and friends alike.
“We wanted to create a place of happiness, bliss, contentment, felicity, and an active state of pleasurable satisfaction. We provide quality culinary expertise and a well-curated entertainment environment experience that allows individuals to escape the outside world and immerse themselves in a space designed for their comfort and enjoyment,” said Mathebe.
He said in addition to the ambience, Felice has a rich menu that celebrates African cuisine and also allows patrons to taste a variety of cuisines from different parts of the world, such as Asia and Europe.
Felice has positioned itself as the go-to location to create long-lasting memories, whether it be breakfast with the family, brunch with the girls, or a night out on the town. Patrons can expect to be treated to a full sensory experience that doesn’t compromise on flavour.
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Chef Twain Mafoko, originally from Gaborone in Botswana, established himself as a financial manager and business owner in his home country. He packed his bags, made his peace, and decided to come to the city of gold to pursue his passion of becoming a chef. After a decade, Mafoko went from being a learner to the principal of the culinary school where his journey as a chef began, culminating in his appointment as head chef at Felice.
“I started my culinary journey later in life. There were people I was in class with who had 10 years of experience already. The food was looking nice but not tasting nice. For me food must have a soul when you cook. You should have a sense and connection with what you are creating. I want to bring a little bit of the experiences from all the places I have travelled to. I want someone who is a regular here to experience something different every time they dine. Food is for eating but great food is for enjoyment,” said Mafoko.
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