Three arts of the sea, at one table, in the heart of Swakopmund.
Most seafood kitchens choose a speciality. Andy’s put all three on the door and holds each to the same standard, so one evening can begin with nigiri, turn to oysters on ice and end over a fillet from the pan.
Daniel Tjongarero Avenue
Step in from the avenue and the town falls away. Behind the long brick bar, South African estates stand beside Islay single malts, Japanese whisky and gin distilled here in Namibia. Take a seat at the bar or settle in at a table, and let the evening build one plate at a time. Nothing leaves the kitchen until you have asked for it.
Six served raw over ice, two finished in the oven, all of them fresh from just down the coast.
“Definitely a must while in Swakopmund.”
