At Gava’s restaurant

WELCOME to the first in an occasional series of behind-the-scenes with restaurateurs. Gava’s opened for business on the bowling green lawns of Belgravia Sports Club just two years ago.

Man with the dream is Allen Gava, whose passions are his family, cooking and walking with their dogs in suburban conservation area Monavale Vlei.
With no formal training in the hospitality industry Allen is a natural host. He describes himself as a real people person and delights in meeting folk from all walks of life. Trained in electronics, he abandoned his small business during Zimbabwe’s crazy period and became a fruit and vegetable supplier, a middleman linking farmers in Shamva to restaurants in the city.
He confesses to an ongoing curiosity in catering equipment and used to browse stores examining different machines! Early 2011 he opened The Tin Roof — a dollar-a-plate takeaway downtown near the commuter ranks. Trick was high turnover, good produce from wholesale suppliers and fast service. Business, though successful, was short-lived as the landlord wanted to use the building for his own venture. Inspired by conversations with friends Allen decided to create an authentic traditional food outlet in a clean family environment in the low density suburbs.
With the tagline ‘sadza with soul’ Gava’s recipes are influenced by his Gutu in-laws’ cooking — simple meals using a few good quality ingredients and not too many spices (though fresh chillie is always on offer for those who like it hot!) Customers come first for Allen and he believes in listening to new ideas and feedback. Customer suggestions have led to Sunday afternoons opening up as family days with jumping castles for the kids, braai and live music.
Ethos is healthy, filling and reasonably priced food enjoyed in a good ambience. Prices range from US$5 for slow cooked shin bones and maguru, through US$6 for stews and grills, and peaks at US$10 for oxtail, whole breams and combos. Favourites are road-runner stew, goat and beef bones. All meals are accompanied by sadza, greens and beans with an option of peanut butter rice or zviyo sadza. Allen clearly maintains good relationships with key suppliers. Mai Rinomhota, a woman farmer in Mutoko, is the proud supplier of zviyo and has built a reputation for quality and consistency. Road runners come direct from farmers in rural areas and are becoming easier to source as more people take to breeding. Sugar beans and greens are from Domboshawa farmers and the restaurant takes advantage of seasonal greens like pumpkin leaves and nyeve .
Inspired by Eastern Philosphy Allen was vegetarian for 5 years but launching Gava’s got him back to meat eating as he feels it important to taste the food he is serving. Still health conscious, he pays attention to his carbohydrate intake to keep off extra weight. With a wide range of friends and interests Allen believes in diversity. He wanted me to mention his lovely wife Fadzayi and their three children Tawonga, Gugulethu and Mutongi, as well as a few close friends – all of whom offer support and inspiration.
Gavas has developed a good clientele from amongst embassy staff, government officials, and visiting diasporans. He says proudly that often a first stop from the airport is his restaurant. Regulars include local radio DJs, comedian Comrade Fatso and some popular musicians. Superstar Tuku has eaten there and recently jazz icon Hugh Masekela loved the oxtail!
Allen believes in what he calls the three Cs: commitment, consistency, conviction and it seems to work for him. Ever smiling, keen to please, chatty and charming he welcomes all. Gavas is open every day from 11am to 10pm.
g.jeke@yahoo.com