For an unforgettable meal in the winelands, take a trip out to this Eden where the farm-to-table cuisine is imaginative and exquisite (a red salad of beets, strawberries and tomatoes is almost too pretty to eat). The institution's purity is evident when, between courses, diners are encouraged to walk through the gardens where almost all of the ingredients are grown. This is an experience that should not be missed by foodies, garden lovers or those who appreciate living well.
A stunning Indian restaurant with a beautiful setting at the Taj, Bombay Brasserie is by far the best Indian restaurant in Cape Town.
Award-winning chef Peter Templehoff incorporates South Africa regional produce and culture at this restaurant, part of which is in an actual greenhouse. With an emphasis on sustainability, the restaurant’s exquisite menu shifts according to the season and what is locally available. In the summers, a house favorite is “Release the Kraken”, an ethically sourced octopus dish present with swirling dry ice and black octopus ink. Greenhouse’s honest, ornate and tasty dishes have earned it a spot as one of the most influential restaurants in the country.
In 2014, the award-winning La Colombe moved to the Silvermist Wine Estate, where chef Scot Kirton turns out refined tasting menus from a prime hilltop perch. Standouts from an ever-evolving menu include Karoo lamb, quail and celeriac, and foie gras and langoustines.
Located in the One & Only, Nobu has a serene dining room, with an upper-level sake bar and ground floor dining area with a sushi bar. The design is as sleek and contemporary as the master’s dishes; there’s a beautiful textured origami light fixture along the ceiling and dark ebony columns punctuate the space. The menu closely resembles the ones at other Nobu outposts, most notably London and New York, but much of the fish is locally sourced and ultra-fresh. Locals have been raving about Nobu since it opened.
Having a female chef run a fine dining kitchen is a rarity in Cape Town, but so is Malika van Reenen, who runs the kitchen at the Cape Grace herself. A native Capetonian, she has taken to the role of chef-de-cuisine with aplomb, preparing dishes that are playful and full of Cape Malay flavors.
With its sumptuous fabrics, large white-linen-clad tables and chandeliers, the dining room can feel a touch too formal for chef Malika’s big flavors (you’re seriously tempted to mop up the leftover sauces and chutneys with bread pieces). Though for travelers looking to try Cape Malay cuisine but who still want the option of European dishes on the menu, Signal is great choice. Be sure to have a drink at Bascule, the Cape Grace’s lovely harbor-side bar, before or after dinner.
The Harbour House
Dashing entrepreneur Michael Townsend’s Portuguese-influenced seafood restaurant sits right on the harbor in Kalk Bay. The dining room is a modish, all-white, glass-walled space where the ocean waves crash against the windows inches from your table. Apart from prawns imported from Mozambique and cooked spicy Piri-Piri style, all the fish is sourced directly from the boats in the harbor below.
The Pot Luck Club & Gallery
Adjacent to the Test Kitchen in the Old Biscuit Mill, this Luke Dale-Roberts venture is a small-plates restaurant and gallery that has a minimalist, almost Nordic look. Each month the black-tiled walls are hung with the work of a local artist, although the real art is on your plate: immaculately presented dishes, such as foie gras with a flourish of nectarine, or fried prawns with tom ka gai butter sprinkled with peanuts.
The Shortmarket Club