Eating OutWieners runs this town! by
Jemima Beukes - April 2012
Established a good 20 years ago, Wieners Restaurant is one of the oldest bistros in the city centre and you have to look long and hard to find a spot that outdoes this food brand.
The menu is chocked and blocked with lots of homemade goodies, spoiling you for choice and all are served in a granny’s kitchen surrounding.
Wieners Restuarant is open from seven in the morning to six in the evening, offering a good cup of coffee, a decent plate of lunch and the good old English tea at three.
The shop is open on Saturdays and Sundays and they operate on public holidays until noon too.
Sandwiches that prescribe to all the dietary prescriptions are on offer, no trappings or outlandish terms that sound like poison (like in most restaurants); its just a matter of ‘what you read, is what you eat’.
Nothing like the empty promises of a ‘farmers breakfast’ of a spot a stone-throw away. Here at Wieners, everything comes in jumbo sizes.
Mieke Kaaijk took over the reigns of Wieners eight years ago and has since run it with the assistance of 10 loyal employees, two with whom she started the journey.
While she seems ever enthusiastic about the food she offers, Kaaijk is a woman of few words and had me intimidated for a good few minutes.
I had a snitzel dish that totally crossed the borders of my plate’s diameter and quite frankly, it was one of the biggest ordered snitzels I have had to date.
Their homemade salad dressing comes in a litre size bottle and is divine and subtle; no stark taste to spoil your dish. Even their juices are made right on the premises; carrot juice being the one mostly available.
It is clear why this place can be a favourite for meals throughout the day. The coffee is good, the scones are big and delicious just as is their lunch packages.
The clientele ranges from middle-aged housewives and their daughters, early 30s professionals and businessmen older than 60.
Kaaijk notes that while there is no favourite dish, the dishes with smoked salm have become extremely popular over the past few months, adding that clients call every morning to enquire about her specials for the day, which is evidence of the popularity of her restaurant.
She further says that some seasons are more jollier than others with winter being the most favourite one, perhaps because of the nature of her food...
Refer to the Prime Focus Magazine for remainder of article