Welcome to the Cape, the hotspot of culinary excellence! In South Africa top restaurants are awarded with one, two or three plates.

Let us help you choose a plated, or highly-rated restaurant in the Cape for a memorable dining experience, and make your booking directly on our website.

For more information on what is haute and happening on the Cape culinary scene, read our free Spring Gourmet Guide online magazine.


Discoveries are made when boundaries are crossed. At FYN, South Africa’s wild freedom is tempered by the rigours of contemporary cuisine to create a restaurant at the edge. Check your assumptions with your coats and join us on a journey of flavour discovery.


Chef Ryan Cole and his team build on their background of modern, classical cooking in this refined dining house in a national monument. Expect the unexpected. Within the walls of The Roundhouse, a heritage building that has assumed many faces over its storied past.

Chefs Warehouse Beau Constantia

Chef Ivor Jones joins Liam Tomlin in welcoming you to enjoy an exceptional yet casual fine-dining experience. This modern eatery with its sleek open-plan kitchen is seemingly suspended, overlooking the lush Constantia wine valley.

La Colombe

As you ascend the winding road on Silvermist estate, time seems to slow down. At each bend, as the city tilts away beneath you, you rise to new heights of quiet anticipation.
There’s a reason you feel this way – you’re on top of a mountain and about to dine at the new incarnation of La Colombe, frequent contender on our Top 10 list and no stranger to S.Pellegrino’s World’s 50 Best Restaurants.


The only Nobu in Africa. Embark on an unforgettable journey of gourmet excellence, fresh creations and masterful Japanese-Peruvian cuisine with Nobu Cape Town. Diners can indulge in exceptional sushi, unique salads, delicious warm dishes and a range of exquisite desserts. Alongside this is a beverage menu that includes local and international wines, Sake and cocktails.


We live in a complex, joyful, and beautiful country; a country where your ideas and preconceptions change the longer you look at them. Head Chef Farrel Hirsch and his team look long and hard at what we eat, and where it’s from. They look to the sea and the garden, to the fields and orchards; they open old cellars and pantries to find ingredients that have meaning.