Cape Town

With fertile soil and a good growing climate, it's no surprise that Cape Town started out as a refreshment station for trade ships. Fast-forward a few hundred years and there seems to be a new restaurant opening every week, particularly on and around Bree Street.

As with any cosmopolitan city, global trends (fermentation, urban farming, BBQ) have taken hold, and provenance is a big theme, along with a growing pride in the area's high-quality local ingredients. Instead of looking abroad, young chefs and restaurateurs are creating opportunities at home. And even though this is the tip of Africa, big-name restaurants now need to be booked a couple of months in advance.