Everything tastes better when grandma makes it – but I’ve just discovered a café that gives mine a run for their money. It’s cosy, charming and serves homestyle dishes inspired by recipes from real grandmas and grandpas around the world. And the best part? It’s tucked away in Northern Queensland, miles from the big-city buzz – so you can turn your visit into a delicious little coastal holiday.
Just a block back from the beach in Townsville, Grandma’s is a second home for locals and a popular spot for tourists passing by. This was confirmed by the lovely lady seated next to me, who leaned in while I was browsing the menu and admitted, “I’ve only been in Townsville for a few days, but this is already my second visit.”
With leafy greenery, mismatched potted plants and a couple of quaint sidewalk tables out front, Grandma’s has that kind of charm that makes you want to come in. Inside, it felt like I’d walked straight into my own grandparents’ home – warm, familiar and full of nostalgia. A comfy leather sofa sat on a patterned rug by the door, and a marble coffee table held a bowl of fresh lemons and a pot of flowers – the kind of homely touch you just don’t see in city cafés. I settled into a cosy corner table beside a rustic cabinet filled with a collection of mix-and-match plates and teapots, just like the ones my grandmother passed down to me.
While the decor is incredibly charming, it was the stories behind the food that really touched me. Every dish on the menu at Grandma’s is a cherished family recipe, passed down from grandparents across the globe – mainly those of the owner and her team of chefs.
You could start your morning in the Mediterranean with grandma Haya’s signature shakshuka – the café’s most popular dish. It features a rich tomato, onion and capsicum sauce, baked in a hot iron pan with two eggs and served with homemade challah or sourdough on the side. I opted for the half-half option: one side featured the classic sauce with the addition of open-fire eggplant and labneh, while the other was layered with spinach and feta. Just like my own grandma’s cooking, the portion was incredibly generous, and I used the warm, plaited bread to mop up every last bite.
I was tempted to take a detour through Greece with grandma Fedra’s veal moussaka, head to Italy for grandpa Vince’s homemade beef bolognese or tuck into grandma Mazal’s magadra bowl – a comforting mix of rice, lentils and onions, served with tzatziki and fresh salad. Eastern Europe is also represented with traditional blintzes (thin rolled crepes with fillings), while Aussie classics like ricotta pancakes and smashed avo toast also get a run on the menu.
If I’d had room for dessert, I would’ve raided the sweets cabinet, which was packed with homemade cakes and cookies, including a decadent Basque cheesecake. Instead, I rolled out with a very happy belly and a big bag of biscotti for the road.