For more than 40 years, Barney’s Tavern in Gqeberha, Nelson Mandela Bay has been a beloved South African institution. What began as a bold family venture grew into one of the country’s most trusted seaside pubs, offering great food, warm service, and a front-row seat to the ocean.
Chef at Barney’s Tavern, Kusanda Mafanya is a dyed in the wool GQ boy having one a competition on Algoa FM to culinary school, then worked at the Boardwalk before moving across the road to Barney’s. Nick Hammond was there to sample the Eisbein and asked the question; “Could this be the best Eisbein in South Africa?”
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Nick Hammond chats to Craig Mittens and discovers:
- The family story behind Barney’s and how it became a coastal landmark
- Why Barney’s once held the record for the most beer sold during the 2010 World Cup
- The secret to their Eisbein and how the team has perfected it over decades
- How the next generation is preparing to carry on the tradition
- Why locals, tourists, and sports fans consider this place home
Nick dives into the food:
- The legendary Eisbein with its crispy crackling and fall-apart meat
- Light, creamy mashed potatoes
- Rich, salty gravy poured over sauerkraut and tender pork
- The ultimate comfort-food plate, best enjoyed with an icy beer and the sound of the waves
You will also meet the chef behind the iconic dishes and hear how Barney’s continues to innovate while staying true to the flavours that made it famous. This is a place built on passion, community and decades of dedication.
