Forti Grill and Bar is the dream of well known SA celebrity chef Fortunato Mazzone. After 22 very successful years at SA icon restaurant Ritrovo, Forti (as he is known) is creating a flagship restaurant to a truly international standard. Forti Grill and Bar is an upmarket restaurant with an Italian flair and a true emphasis on hospitality and exceptional food. It will cater for Sun International VIP clientele, diplomats, high profile businessmen, socialites and Fortis favourite – his loyal regulars with a beautifully and luxuriously appointed dining room and showpiece kitchen offering service and cuisine of a superior standard. The restaurant seats 180 and includes 2 private rooms and a full temperature controlled wine cellar / private room and an elegant bar serving some of the most exclusive drinks in SA. There is an outdoor terrace featuring screened off pergolas with private tables, outdoor tables, communal seating at raised tables and lounge seating for those who just want to relax. The most exclusive rooftop terrace in SA offering fine dining under the stars. Our service team boasts SAs most experienced front of house managers and no less than 3 culinary springboks in the kitchen under the leadership of famed culinary molecular artist Edward Clegg as well as pastry whizz Jean-Mari Hanekom. Our famous Ritrovo team of Niki Pouris and Quinton Russell are on the floor with Francesco and the whole team is all bound together under the watchful eye and guidance of Forti.
Pretoria has become a culinary destination, with Fortis Grill & Bar in Time Square, highly recommended by local foodies. An evening there generously celebrates la dolce vita – chef proprietor Fortunato Mazzone and his team provide a lively atmosphere. The expansive, palate-pleasing menu caters well for vegans and those seeking gluten-free pasta options. The more serious diner may choose the five-course gastronome or nine-course ultra-tasting menus. Start with the buffalo mozzarella with spinach, black truffle, roasted garlic and anchovy, or the perfect mushroom risotto. Mains are a big deal – the sole, ravioli and steak are equally generous in portion size and flavour, and the crispy pork belly with pickled ginger is sublime. The fillet Ritrovo remains on the menu due to popular demand. Fortunato cooks with whatever is in season. His cooking style is uncomplicated southern Italian with the emphasis on ingredients – inspiration comes from his Italian heritage, the food of his father and his annual pilgrimages abroad. “I absolutely adore travel and seeing new places and trying new flavours and ingredients. But the ingredients of my local area also excite me very much. The freshness and relevancy of my ingredients matter a lot to me. My clients must know I have a pedigree in this business and I carry a proud heritage of successful restaurateurs. I come from a background of true hospitality. It is part of my makeup. And I am grateful for it,” declares Fortunato proudly. “It is about service, ambience and the indefinable X factor. People want to be entertained and want to feel special. They will remember the way you made them feel long after they remember the taste of a dish.” Chef proprietor Fortunato Mazzone