City Guide

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.




Luke Dale-Roberts

Chef at The Test Kitchen

"Over the past two years at least, we've seen a big emergence of small producers producing everything from organic or interesting vegetables to goat's cheese to amazing dry-aged prime rib. We're using a lot more local suppliers than ever before. If I look at our supplier list, in the past, six or seven might have been local, whereas now we have more than a hundred local suppliers."

Local Expert

Scot Kirton

Chef at La Colombe

"Ten years ago, there were two or three really excellent restaurants in Cape Town; now there are 25 to 30. Because there's more competition, chefs have had to up their games—there's a lot more focus, and the quality is higher."

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