Salsify at the Roundhouse | Cape Town
The latest venture by celebrated SA chef, Luke Dale-Roberts of the award-winning and world renowned Test Kitchen, Salsify is a new fine-dining experience at The Roundhouse in Camps Bay. Expect an abundance of seafood and ‘root to leaf’ dining, headed up by Chef Ryan Cole, the former Head Chef of Test Kitchen.
Open Tuesdays to Sunday for lunch and dinner.
Dine with Locals in the Cape Winelands | Garden Route & Klein Karoo
There is no better way to get to know someone than by breaking bread with them. This exciting initiative: “Dining with Locals” provides a unique opportunity to experience the rich and cultural diversity of the Kayamandi community in Stellenbosch.. Enjoy traditional African cuisine paired with exceptional wines from the local valley in the company of the locals. In George, in the Garden Route & Klein Karoo, your host will take you on an incredible experience, filled with vivacity and humour, while touching on customs, traditions and township life. Experience true South African hospitality by sharing a meal with locals – you will be richer for it.
www.stellenbosch.travel/dining-local and www.georgetourism.org.za
Veld and Sea | Cape Town
Based at the Good Hope Gardens Nursery in Cape Point, Veld and Sea offers seasonal and sustainable foraging classes and cooking experiences, as well as a variety of other engaging events. Experience the outdoors whilst harvesting or foraging treasures from nature and enjoy a healthy meal afterwards with your fellow ‘foragers’
Riverine Rabbit | Cape Town
Brought to you by sisters Ash Heeger (formerly of Ash restaurant) and Mandy van den Berg, this gem based in the beautiful Karoo serves a fantastic selection of handcrafted menu items practising sustainability and conscious cooking. Guests can choose from a short three-course offering, a five-course reduced tasting menu, or a carefully curated seven-course degustation, paired with award winning wines of the Western Cape.
Wolfgat, Paternoster | Cape West Coast (Weskus)
This iconic West Coast restaurant takes guests on a food adventure, with seven tasting courses designed to showcase indigenous ingredients from the West Coast. Focusing on seafood – for which the area is famous – Chef Kobus van der Merwe brings his foraging skills to the table with local plants and seaweed added to the dishes.
