As was evident in previous editions of Xonguila, it is already part of our DNA to showcase restaurants and venues that stand out for their quality, atmosphere, menu and other aspects we consider captivating, recommending them to our readers as interesting places to visit. In this edition, we take you to the restaurant 2+1 Maputo, a new offering in the capital, located at no. 15 Rua Pereira Marinho, in the Sommerschield neighbourhood. Here we spoke with Emerson Guita, the owner, who introduced us to his establishment:
“The soul of our restaurant comes from a symbiosis between the typical restaurant and the gourmet venue. My late father was passionate about gastronomy and travelled a great deal; from getting to know so many places around the world, he gathered a variety of experiences and drew a range of inspirations. In 1996 he decided to open a restaurant with a takeaway in the city of Beira, whose operation gradually consolidated over time, also expanding to Lichinga, until reaching the point where we are today, with the opening of a restaurant in Maputo as well.
“For our dishes of the day, there are regularly two options, one national and the other from elsewhere in the world”
Our cooking is hybrid, always seeking to focus on typical Mozambican food and to represent dishes from across the country. For our dishes of the day, there are regularly two options, one national and the other from elsewhere in the world. We always try to use regional produce, and we intend to carry on doing so, as we have good suppliers who provide us with fresh, quality goods. We are constantly recreating and innovating our menus so that customers do not tire and feel surprised. Although at the moment we do not yet provide services other than the restaurant, it is our intention, in the near future, to provide catering services for state and private institutions or for anyone who wants them.
We believe that, for a restaurant to be successful, several aspects must be borne in mind. Knowing how to cook and serve good food is a very important requirement; however, it must be combined with comfortable service for customers, a strategic location, a committed and motivated team, local health regulations properly met, and strategies for dealing with the competition. Food is not the most important thing, but it is decisive. One must take into account the service provided, safety, location and also the price offered.
We are attentive to digital immersion; we keep up with it and are aware of this need for global evolution. We have opened accounts on social media, platforms on which we promote our services daily, and we handle customers’ orders by computer. We have not yet reached the level we aim for. The great challenge at the moment is serving 120 dishes a day at lunchtime, as well as introducing breakfast.
As for plans for the future, we will reveal them in due course, because secrecy is the soul of business. In the meantime, we are improving day by day, always bearing in mind that there are no limits for those who want to go far and that every effort made is always rewarded
