Volare
The idea of creating Volare arose at the end of 2016, when the partners João, Yara, Alex and Sharon took part in the tender to run the social centre at the headquarters of the Aero Clube de Moçambique. Initially the idea was just to open a bar but, after further reflection and drawing on the experience passed on by Alex’s and Sharon’s parents, who had already had two restaurants, they decided to open a restaurant. The name comes from the intention of associating Italian food with aviation, since they operate in a building belonging to an institution linked to that sector. Volare means “to fly” in Italian.
Although they consider food to be, definitely, a very important aspect of a restaurant, they also try to take into account other factors crucial to leaving the customer happy and eager to return. A combination of flavour and quality of food with good service and atmosphere, cleanliness and consistency. They try to give their utmost to all these aspects.
In gastronomic terms, Volare defines itself as a restaurant of typical Italian food, with a menu made up mostly of pizzas, pastas, lasagnes, petiscos and desserts, always reflecting the soul of that country.
Volare defines itself as a restaurant of typical Italian food, with a menu made up mostly of pizzas, pastas, lasagnes, petiscos and desserts, always reflecting the soul of that country.
Little by little, the Volare brand has become known in the market. While it is seen first and foremost as the name of a restaurant, it is in fact much more than that. Over the years, it has created different concepts, such as Volare Kids, a space for children to learn and understand where the food served there comes from, and to learn to make the recipes themselves. Other concepts of the company are Volare Eventos & Volare Móvel, in which they take portable pizza ovens to events and offer customers the Volare experience wherever they are. They also have a catering service, and are developing the Volare Green concept, focused solely on environmentally friendly dishes. At the restaurant it is possible to buy products made in house, such as their tomato sauce, pesto sauce and the famous piri-piri. Whenever they can, they buy fresh local produce, both at markets and from small producers, as they believe this is a practice with considerable benefits, creating economic opportunities for local producers and bringing health benefits.
During this period, in which the restaurant sector is feeling the great impact of the restrictions imposed by the pandemic, they have perfected their home delivery service, investing in their own means of transport as well as in strategic partnerships with delivery companies. They have begun to look with special attention at the brand’s presence on social media, an area in which they intend to invest more seriously. Social media are an excellent vehicle for interacting with the public, for presenting promotions, dishes and events, and for conveying the good energy they have. They consider that they have not yet reached the level they want, as they intend to improve their services, as well as open more restaurants and diversify their products. They are always innovating, bringing new dishes and new ideas to the market, and want to grow while maintaining the values and principles of good service and excellent Italian food.
