One of the most important things about being on holiday in South Africa (besides all the wonderful things there are to do) is to find good restaurants to eat at, whether its for lunch or for evening dinner.
We have put together a list of some of the places we believe are worthwhile going to and that we have been to and found to be good if not excellent. Obviously we cannot take responsibility for any change in quality etc. and also, we like them but they may not be to everyone's taste.
Many of these write ups are courtesy of Eat Out and further information can be found by visiting their website www.eatout.co.za
221 Waterfront - The smoked springbok carpaccio with wasabi mayonnaise is delicious or, for something richer, try the ricotta and tomato tart or the pear and gorgonzola salad. Then go on to the glazed duck breast with lavender honey or the lobster pasta – nice and creamy. Finish with chocolate and chilli ganache for something different
Baia Seafood Restaurant - Even though their main raison d’être is fish, there are some great Portuguese options like chicken livers grilled with coarse salt served with a spicy lemon sauce or the irresistible rich beef trinchado. For mains there is a vast array of grilled meats and fish, but the standout is the Mozambiquan curried prawns in coconut cream sauce.
Balducci - The menu is enormous, ranging from sushi to fish, meat, pizza, hamburgers and rich desserts, but some stand-outs are the baked melanzane in a rich cheesy tomato sauce, the biltong salad with caramelised nuts and blue cheese, and the totally decadent four-cheese pizza.
Belthazar Restaurant and Wine Bar - While meat is its claim to fame, there are many retro starters to while away the time while it is being prepared, like peri peri chicken livers in a spicy cream brandy sauce or sticky pork spare ribs. The main attraction is any kind of steak cut, served with a large range of sauces including monkeygland or blue cheese. There is also a huge range of fish dishes for the noncarnivore.
Meloncino - The vast menu can be intimidating, but a good way to begin is with the mixed antipasti platter, cheese, fish and marinated veggies with homemade bread, or farfalle with prawns and cherry tomatoes, then try their signature dish, slices of grilled sirloin with rocket and parmesan shavings, or one of the many thin-crust pizzas. Finish with delicious semi freddo Nutella mousse.
Nobu - The Japanese menu is enormous, ranging from sashimi through teriyaki to tempura, vegetables, fish, fowl and meat to mere sushi. If this doesn’t grab you, indulge in one of the delicious dishes from the wood-fired oven, like the crispy pork belly with spicy miso or the whole roast poussin with interesting sauces … or the chicken or seafood paella. Finish with malva pudding with pineapple ice cream for an unusual spin on a local classic. Spectacular wine list, with wines from the Cape and abroad. Linger at the bar before or after your meal to soak up the atmosphere.
Panama Jacks - Great simply grilled fresh line fish, crayfish, abalone and the like – served traditionally with garlic rolls and lemon, garlic and peri peri butter; beware all side dishes attract a surcharge but are worth it. Sushi is also on offer, as are a variety of hefty seafood platters (for the well-heeled).
Paulaner Brauhaus - This is a brewery, so try the deliciously yeasty Weissbier or the malty and dark Dunkel. Now try some stick-to-your-ribs Bavarian fare like the Brozeitplatte with cold cuts, liver pâté and obatzda (a rich whipped camembert and paprika butter), or go for broke with the Nürnberger sausage and potato salad platter – utterly delicious.
Quay Four - Their seafood is fantastic, with oven-baked line fish with tomato, white anchovies, olives, and feta cheese taking pride of place, but they also do excellent meat dishes like steaks and crispy citrus duck. The scallop and kingklip fish cakes are delicious, nice and moist, served with a wasabi mayonnaise. The mussel pot, redolent with dill and garlic in a rich white wine and cream sauce, is spectacular.
Reuben's - Celebrity chef, Reuben Riffel’s latest venture is more slick and chic than country bumpkin. Located at the luxurious One and Only Cape Town, Reuben’s restaurant is sophisticated yet unfussy with a distinct brassiere feel. Expect bistro-style fare that celebrates a fusion of local flavours; try the steak tartar served with asiago, mustard mayonnaise, caper berries, rocket, egg yolk and of course, paper-thin fries.
Five Flies - Opposite the Cape Town High Court. The menu lists fixed prices for starters, mains and desserts, while shellfish and speciality items (such as springbok Wellington) require a surcharge. Grilled field mushrooms with gorgonzola and caramelised onions are a good vegetarian starter, while the 400g T-bone is a popular choice for a main.
Fork - Long Street, central Cape Town. A tapas menu is split into price categories, with each dish presented as four or five bites. This allows diners to sample a wide variety of flavours the traditional Spanish way – with the rest of the table. Food ranges in complexity so there are simple items like deep-fried goat’s cheese on sun-dried tomato and more advanced fare like seared tuna with pak choi or pan-fried ostrich fillet. A highlight is the perfectly grilled sardines, which serve as proof that more restaurants should offer this humble fish.
La Colombe - Fusion, Asian, French
Situated in the grounds of Constantia Uitsig wine estate. This was an Eat Out Top Ten restaurant in 2008 and 2009. La Colombe has grown into a global gastronomic destination renowned for its sublime treatment of top-quality local ingredients from venison and offal to shellfish and lamb. A mastery of classic French technique with a subtle sense of Asian umami creates a modern style of South African cuisine exquisitely presented on bespoke crockery. The tastes and textures on the plate capture the essence of the restaurant’s terroir from vineyard and mountain to forest and sea.
Peddlars on the Bend - Pub fare, Seafood, Grills, Fusion
In Constantia. An easy going place to visit. A contemporary restaurant at the front and then a very Hip bar at the back. Worth a visit on a Friday or Saturday night.
Simon's at Groot Constantia - International
Enjoy starters like fishcakes, grilled mushrooms or steamed local mussels, followed by the tenderest blackened calamari. Carnivores consistently choose the char-grilled cut of the day. In-between delicious forkfuls, glance around at the vistas of ancient winelands, adding to the old Cape atmosphere.
The Round House - Contemporary, French
Down the road from Kloofnek and Lion's Head. Chef PJ Vadas continues to do wonderful things with various venisons – appropriately enough for a restaurant housed in what was originally Lord Charles Somerset’s hunting lodge – but he is also starting to play with enticing vegetarian options, like roasted butternut ravioli with Parmesan and stinging nettle, and cauliflower risotto with pickled chipolini onions and deep-fried capers. Vanessa Quellec has left her mark, with every baked detail – from the dark-crusted bread to start with to the light yet chewy, butter-crème filled macaroons to finish
Wakame - The sushi and sashimi are among the highest rated in Cape Town, and so too are the prices. The signature tea-smoked salmon is deserving of its cult status – delicate, moist and exceptionally complemented by a lime and shrimp beurre blanc. The tuna encrusted with sesame seeds is well prepared and served with sweet potato chips – a welcome twist on the Asian theme.
Black Marlin - Seafood & Cape Malay curries
Millars Point near Boulders Rock (Simonstown)Come lunchtime, this seaside institution really buzzes – with whale- and view-watchers and seafood lovers alike. Although the fish for which it is named is no longer served, you’ll find a plethora of seafood options – from the ubiquitous laden platters to fish and chips or calamari to more adventurous choices like prawn curry, bacon-wrapped seafood skewers or mussels drenched in a garlicky white-wine sauce. Tasty salads and plenty of meaty grills too, and a healthy nod to Cape cuisine keeps the tourist trade happy.
Harbour House - Seafood, meat dishes, international
Kalk Bay harbour. All meals are simply prepared, with an emphasis on allowing the flavours of the fresh seafood to speak for themselves. The restaurant buys most of its seafood straight off the fishing boats, as they unload at the fish quay and onto our doorstep.
Olympia Cafe - Coffee Shop, Deli, International
Simply furnished with wooden tables, an assortment of chairs and the paintings, photographs and artworks that we've come to expect from the area, the strongest décor statements are still the quaint harbour views on the one hand and the leaping flames and sizzling oil on the other. The café continues to draw the crowds no matter what time or day of the week. The reasons are plenty. First, Kenneth and his team have maintained consistently high standards of quality and presentation, and are renowned for their passionate sourcing of only the best ingredients. Then there's that bakery ( around the corner from the cafe): every morning the cafe counters and every available space are piled high with freshly baked ciabatta (the best in Cape Town), cinnamon sticks, croissants and other melt-in-the-mouth delights.
Polana - European
Kalk Bay harbour. The Polana is on the ground level of the Harbour House complex and features a beautifully appointed cocktail lounge built on the rocks, only meters away from the crashing waves. Relax on luxurious leather sofas and sip a pre-dinner cocktail while soaking up sea views of unsurpassed beauty.
Seaforth - Seafood & general fare
Situated next to Boulders Rock near Simonstown. Solid lunchtime food en route or from the Cape Point. Don't expect gourmet delights but the food is nice and tasty.
42 on Main - Continental, South African
Paarl. Bring your appetite because portions are hearty and the offering is diverse. The menu suffers a bit from trying to be all things to all people. Meat is a good bet – go for the ostrich, particularly good with a green peppercorn sauce. The desserts are all delicious, especially the cheesecake.
96 Winery Road - Contemporary, South African
Stellenbosch. Beef cheek might not be something one has the habit of ordering, but it’s high on the what-to-eat-right-now list. This dish, served on mash with onions and in a rich, dark sauce, easily matches other stars on the menu, like the tangy West Coast mussel risotto, served with sun-dried tomato butter. Leave space for the yummy strawberry and pinotage sorbet.
Allora - Italian
Franschhoek. Wood-fired pizzas boast crispy bases and ample toppings – enough to satisfy local teenagers in school uniform. However, the carpaccio was livened by slices of fresh apple and ample parmesan shavings while the minestrone was superbly chunky with beans and veggies galore. Pasta remains a staple and the gnocchi with four cheese and leek sauce is excellent.
Apprentice - Light meals, Grills, Contemporary, International
Stellenbosch. Full marks to these youngsters for their elegantly prepared and presented food. The chicken breast stuffed with chorizo and spinach is fresh and cooked to perfection. The complimentary amuse-bouche at the beginning of the meal is a nice touch.
Asara Bistro & Tapas - Tapas, Bistro, Light meals
Stellenbosch. French chef Patrick Bischoff explores the timeless colours, flavours and textures of the Mediterranean. At Bistro, sample a selection of tapas stylishly served on a long wooden board, or speciality Alsace-style flammkuchen or ripieni pizzas from the wood-fired oven. Inspired by fresh seasonal ingredients, Raphael’s combines continental and Cape cuisine, enhanced by classic dressings, sauces and reductions.
Avontuur - Contemporary, South African
Between Somerset West & Stellenbosch. For lighter appetites, try the salads, sandwiches and quiches, all inspired by locally produced organic ingredients. For heartier appetites, try the classic favourites like line fish with saffron velouté, roast duckling with a Van der Hum sauce, and ostrich medallions with wild mushrooms and rosemary gravy. The wineland platters are excellent – carnivores will enjoy the Thoroughbred with honeyglazed kassler, salami, smoked springbok carpaccio and brandied chicken liver pâté.
Bosman's - Contemporary, International, French
Paarl. Executive chef Roland Gorgosilich has created a playful menu with a serious classic French backbone. Start with chorizo-flavoured tuna or a sous vide cooked egg with potato espuma and pea sorbet, then move onto perfectly pink and crispy duo of duck with a white bean ragout.
Bukhara - Indian
Stellenbosch. Explore the tantalising flavours of Indian cuisine in a great peoplewatching venue. It sits on a busy street corner and while there are outdoor tables, it’s quieter behind the thick glass windows. The modular servings of dishes make it easy for sharing. A variety of lamb, chicken, seafood and vegetarian dishes, mostly curries of varying spicy intensity, are on offer, as well as yoghurt-based sauces.
Cafe Bon Bon - South African
Franschhoek. Café Bon Bon's cumin and carrot risotto is enough to make you consider vegetarianism. But then again you'd have to forgo other tempting treats such as the crispy chicken salad, ostrich shepherd's pie and slow-roasted crispy pork belly! One criticism is that the billed chicken and cashew nut curry had macadamias rather than the distinctive kidney-shaped nuts – but it was full of subtle Malay-spiced flavour and eminently enjoyable nonetheless. A word of warning, don't fill up on the complimentary bread platter with olives, sun-dried tomato and cream cheese...
Cafe Dijon - Continental, French
Stellenbosch. The small and expertly crafted menu includes all the expected French staples: salade niçoise, steak with béarnaise sauce and frites, coq au vin, and an outstanding cassoulet – duck confit with pork belly, Toulouse sausages and white beans topped with crunchy breadcrumbs.
Cafe Juno - Bistro, Deli, Light meals
Paarl. The breakfasts are to-die-for. Try the crispy rosti served in a pan and topped with a perfectly poached egg and smoked trout or farm bacon. Healthy, generous sandwiches are made with freshly baked sour dough and there’s an Asian twist too - with light and healthy noodle dishes.
Cape Town Fish Market Stellenbosch - Seafood, Sushi
Stellenbosch. Offers an above average experience. An à la carte menu has a range from the traditional (hake and chips) to the more adventurous. The latter is great for anyone who fancies themselves a culinary explorer, particularly when it comes to the robata grill, a newfangled concept that follows the Japanese principle of robata (by the fi reside).
Cape Town Fish Market Somerset Mall - Seafood, Sushi
Chez Max - Light meals, Grills, Contemporary, Continental
Somerset West. Nestled in the Trading Post Complex on Myburgh Street is the Restaurant Chez Max serving quality continental fare owned by Candice and Scott Murray since January 2006.
The Chez Max business philosophy is clear and unpretentious – much like the food. “In delivering simplicity,” says Scott. Chez Max understands it must provide the best produce and service within traditional surroundings.
Cognito - Contemporary, Fusion, African
Stellenbosch. The innovative menu shows more promise than the offering itself. The trilogy of spring rolls, each individually filled with different cheeses and nuts, is a good choice for a starter. Follow it with the hearty and delicious prawn and chicken curry.
Delaire Graff Restaurant - Contemporary, International
Helshoogte, Stellenbosch. This is contemporary Winelands cuisine on the cutting edge. Executive chef Christiaan Campbell’s signature shows in fresh and vibrant flavours on a menu inspired by organic produce sourced directly from small growers. The exquisitely plated fare preserves the natural taste and textures of ingredients in uncluttered combinations
Dieu Donne - Tapas, Fusion, Mediterranean, Asian, South African
Franschhoek. Biltong is the element that adds an African touch to the Caesar salad while there's a distinct nod to the owner's Mauritian heritage in the rougaille sauce which accompanies the tiger prawns. But there are other African touches too – such as the buchu glaze on the springbok shank which is delicious. The chai brûlée with its requisite caramelized topping won the battle over the berry pancake for that sweet finish to a good meal.
French Connection Bistro - Bistro, French
Franschhoek. Authentic French bistro all the way. Chef patron Matthew Gordon has a good formula going – flavour is what he's after. As much as possible he sources local produce, from his aged steaks to the organic chicken which is then simply roasted. And it shows in the taste. Sauces are as important as the food they accompany and the steaks are offered with Café de Paris, pepper or garlic versions on the side. Even the pita pockets and salads brim with yumminess!
Genki Sushi & tapas - Tapas, Sushi, Japanese
Stellenbosch. A top class food experience if you like sushi. There is no better place to go in the whole of the Western Cape, so the story goes. Serving tapas, sushi and Japanese, Genki makes a small, quaint, quiet getaway. Don't forget to try the Edemame as your starter!
Guardian Peak - Contemporary, South African
Hidden Valley, Stellenbosch. One of the best food/wine pairing menus in the Winelands showcases the art of creating dishes which enhance the taste and textures of wine. A small imaginative à la carte menu matches each wine with two dishes, with great attention to layered flavours. The robust flavours of signature South African ingredients - venison, lamb, duck and oxtail - are presented creatively with red wine jus, stuffings and dressings.
Jordan Restaurant - Contemporary
Stellenbosch. One of the first signature chef restaurants in the Winelands brings top chef George Jardine’s brand of contemporary fare from city to country. The focus on the flavours of locally sourced ingredients is evident from his kitchen vegetable and herb garden to wine barrel fish smoker and wood-fired oven. Expect smoky, smouldering country flavours in simple combinations on a contemporary plate - with signature smoked yellowtail, steamed Saldanha mussels, seared ribeye and springbok potroast. The main ingredient is enhanced by smoked garlic, aubergine, fennel, prune or potato puree.
Laborie - Contemporary, South African
Paarl. Executive chef Alicia Giliomee invents weekly specials that are contemporary and fresh – try trout carpaccio washed down with the estate’s MCC. South African food is king here; from fruity bobotie to the slow-braised oxtail. The desserts are great too; try the lavender crème brûlée, or the zingy lemon tart.
La Fayette Wine bar & restaurant - Bistro, Contemporary
Stellenbosch. Homemade pastas are the order of the day in this quaint local hangout. The ravioli with spinach and ricotta in a blue cheese, bacon and yoghurt sauce is as good as it gets. All pastas are available as starters or mains, and the Tuscan tomato and bread soup is delicious. Vegetarians will be delighted with the roasted vegetable stew with warm tabouleh.
La Petite Ferme - Fusion, African, Asian
Franschhoek Pass. One of those menus where it's hard to go wrong because it's so thoughtfully composed. Both vegetarian and meat dishes tempt equally. The springbok bobotie bites give a nod to South African heritage while there are Asian and Arab influences too – in the Thai prawn wrap or Moroccan veggies which accompany a perfectly cooked venison fillet. Crispy duck with saffron gnocchi and the superb risotto which retained the right amount of bite and soupiness versus stodge, indicate an Italian influence too. Holding it all together is excellent execution, presentation and abundant flavour.
Le Bon Vivant - Contemporary, Fusion, International
Franschhoek. So often overlooked, Le Bon Vivant rewards those who move a little off the beaten track in search of excellence. Dutch chef-patron Pierre Hendricks is still firmly ensconced in the kitchen and turning out finely crafted plates of food. Fish chowder reached a new realm in his hands, with a rich stock underpinning the broth and an innovative touch in the sashimi tuna alongside.
Le Verger - Buffet, Deli, Pizzas, Seafood, Grills, Asian, South African
Franschhoek. Le Verger is the alfresco dining option offered by this 5 Star hotel and in summer the mini-conservatories are fun to dine in – especially if tucking into the abbreviated menu of crispy-based pizzas, fresh out of the wood-fired oven. The curried cashew nut and coconut sauce lifts the chicken pizza into a different dimension!
Moyo - Buffet, Seafood, African
Stellenbosch on the R310. Situated on the Spier wine estate, this Morrocan style restaurant is a hit with young and old. The buffet style meals are plentiful but the entertainment is good fun - traditional African face painting to good old African rhythm on the drums.
Overture - Contemporary, Mediterranean, South African
Hidden Valley, Stellenbosch. Chef Bertus Basson continues to meet high expectations with his sophisticated spin on contemporary Winelands cuisine. Simplicity is his signature in layered combinations of taste and texture that never overwhelm the natural, fresh flavours of top-quality ingredients. The daily à la carte menu explores the potential of rotating seasonal flavours in dishes that show a mastery of classic technique in the concentrated flavours of tasty terrines, bouillabaisse, confit, risotto and entrecote. Basson rediscovers the earthy flavours of country vegetables
Reuben's at the Robertson Small Hotel - Mediterranean, French, South African
Robertson. As you would expect, this is food of the highest order. Try delicately seared salmon with wasabi yoghurt or a caramelised onion and gorgonzola tartlet for starters, then go on to fabulous steak tartare with frites dusted with parmesan shavings or crispy roasted duck breast with spiced citrus jus to wake up jaded taste buds.
Reuben's Restaurant & Bar - Contemporary, South African
Decisions, decisions... there's almost too much on offer which makes the selection confusing. The gruyère soufflé was a delight – firm textured and cooked to perfection. The red wine poached pear served with it a good counterpoint, along with ample walnuts in the side-salad. Duck leg confit revelled in the accompanying dried fruit salad, pineapple and sweet potato with orange jus. But pastry chef Corien Hattingh is justifiably mentioned in dispatches on the menu – the chocolate fondant is a triumph of gooey decadence while the pear and blueberry crumble with spiced pear compote, pear sorbet and hazelnut sponge was equally excellent.
Rust and Vrede - Contemporary, International
Hidden Valley, Stellenbosch. Chef David Higgs plays with flavour combinations that tantalise the taste buds and provide a visual delight. Malay-spiced tomato soup with Wellington buffalo mozzarella sounds simple but the intensity of the tomato, the texture of the cheese and the little hit of chilli and spice at the end are indicators of a chef who knows his stuff. And that’s just one of the many options! Local ingredients like pigeon and quail, sustainable seafood and the like are nonnegotiable. Chocolate fondant reaches new heights with the addition of a smidgen of bitter orange and an inspired blob of parsnip ice cream.
Sage at Sweetwell Farm - International, German
R44 Stellenbosch. It provides patrons with a casual, fresh eatery in an elegant setting. The menu consists of seasonal meals like apple-smoked duck salad, designer pizzas and farm-style breakfasts served all day. Traditional pork dishes presented with an innovative twist are the speciality, but creative chicken and beef dishes are also regular favourites. The wine list is uncomplicated, with only the best Stellenbosch wineries represented at prices that won’t leave you wondering. All pork products sold here are produced on the farm. The butchery specialises in pork products using traditional old German recipes.
Tasting Room at Le Quartier Francais - Contemporary
Franschhoek. A deserved member of the world's Top 50 restaurants, the Tasting Room is truly world class in terms of creativity, excellence, execution and taste. Even the corn bread served in a Lucky Star pilchard tin deserves special mention – moist with springy freshness and bits of crunchy sweetcorn too. Options include either the five-course menu or the nine-course ‘surprise’ menu – and describing what's on it would spoil matters. Suffice to say that chef Margot Janse is on a mission to use local ingredients – which includes baobab fruit, jersey milk from a Paarl cow named Daisy and even local Franschhoek buchu. The Tasting Room is about stimulation of all the senses, not just taste. The visual appeal of a glass bell jar with beech smoke swirling inside gives way to the intense smoky aroma that hits you once the lid is lifted – and that's before the smoked oyster with chorizo, granadilla and vacuumed cucumber accompaniments hits your tastebuds!
Terroir - French and South African
De Zalze Golf Estate, Stellenbosch. A blackboard menu changes every day, showcasing the culinary artistry of acclaimed chef Michael Broughton - consistently one of the top ten chefs in South Africa. Transforming seasonal produce, the secret of Terroir’s success is the culinary craft that never overpowers the natural flavours on the plate. Broughton demonstrates a mastery of classic cooking techniques in the kitchen in multi-layered dishes with an accent on braising, glazing, slow cooking and sous vide specialties.
The Big Easy - Tapas, Grills, Contemporary, International
Stellenbosch. La Gratitude was built in 1798 by the first Reverend of Stellenbosch. It boasts a blend of Cape Dutch, Georgian and Victorian architecture and is known as “The Grand Old Lady”. The building has been gently and tastefully renovated to provide the home for Ernie Els’s new signature wine bar and restaurant. If the finest cuisine prepared with the freshest ingredients whets your appetite, then plan to enjoy the delicious taste of laid-back luxury served with a hint of history.
The Goat's Shed - Light meals, Mediterranean & excellent cheese platters
Paarl. The food is as fresh and wholesome as the country air. Although some dressings can be heavy, remedy this by asking for it on the side. Try the springbok salad or the gravadlax. Cheese platters are the winner here - order a selection with chewy ciabbatta bread.
The Restaurant at Lourensford - Contemporary
Somerset West. A young restaurant with modern sophisticated décor, designer lighting and a deck onto the landscaped gardens alongside the winery at Lourensford, at the base of the Helderberg mountain, makes this a delightful venue for all seasons.
Wijnhuis - Seafood, Mediterranean, Italian
Stellenbosch. Italian classics are the order or the day – from a selection of carpaccios and antipasti to pasta, veal, fish and the ever-popular tagliata (thinly sliced sirloin of beef or springbok loin with rocket and various dressings). Prices can be steep; extras are additional costs.
Bientang's Cave - Light meals, Seafood, Continental, Fusion
Hermanus' Seafood, seafood, seafood. The water’s so close you can feel the spray on your face – tuck into hot and cold platters laden with the fruits of the ocean. From oysters and snoek pate to flame-grilled crayfish and linefish. There are also burgers and curries for those not keen on the briny bites.
Fabio's Restaurant - Deli, Light meals, Pizzas, Seafood, Mediterranean, Italian
Hermanus. Authentic, wafer-thin pizza with an irregular shaped base (this is an indicator of it being homemade) is the draw card here. For something quite special try the involtini veal – rolls of thinly sliced veal with an aromatic tomato and sharp parmesan. All the pastas are made on the premises and there are delicious options for vegetarians.
Harbour Rock Restaurant - Pizzas, Seafood, Grills, Sushi
Hermanus. With the harbour below, no surprises that seafood is the focus here. Tuck into a steaming heap of ginger-and-lemon grilled prawns or even the sumptuous yellow fin tuna, served with spring onion mash and a not overly spiced salsa. There’s crispy duck and lamb too.
Lemon Butta - Light meals, Seafood, Grills, Sushi, Mediterranean
Hermanus. Recipes might on rare occasions differ from what’s listed on the menu when ingredients are out of stock, but a good meal can still be had between the paella pot – with mussels, calamari, fish and prawns – or the very decent trifle ‘like mum’s’ with jelly, sponge cake, custard and cream. Try the sushi, mussel chowder or even the fish, grilled on open coals.
Pavillion at the Marine - Seafood, Contemporary, South African
Hermanus. Traditional favourites are supercharged for epicurean decadence at the hand of chefs Peter Tempelhoff and Loran Livesey. The beef fillet with a dainty, rich foie gras is a fine example. So too, the equally delicious olive encrusted lamb, served with potatoes, ratatouille and a dash of garlic puree. Leave space for the spiced pear tarte Tatin.
The Burgundy Restaurant - Light meals, Seafood, International
Hermanus. Try the delicious West Coast mussels steamed in sauvignon blanc, thyme and lemon grass, or the meze platter with gypsy ham, kalamata olives, figs, biltong and cheeses; go on to bobotie with pumpkin fritters and rice or opt for a grilled fillet of beef with all the trimmings; and your meal with vanilla and rose panna cotta with fresh lavender.
Two Oceans - Seafood, Grills, Mediterranean, African
In Hermanus. The attraction here is the casual setting, with food. This is no frills dining – sandwiches, fish and chips, tiger prawns and the like, with some traditional Greek offerings. Try something different and order the halloumi and pineapple. The prawns, prepared in sherry, are also worth a look too.
Bahia Dos Vasqueiros - Contemporary, International, Mediterranean
Mossel Bay. One of three restaurants in the hotel and is situated on the fi rst fl oor of the Diaz Strand Hotel with beautiful sea views by day and the roar of the sea in the background by night. Executive chef Gawie le Roux commands his enthusiastic brigade of young chefs with verve and creativity. Unusual culinary combinations abound. Savour the smoked salmon, smoked crocodile and smoked ostrich platter served with garlic and ginger chutney.
Jazzbury's - South African
Mossel Bay. Warm colours and a hearty welcome make you feel immediately at ease to start an enjoyable evening. The menu has a selection of traditional fare, such as pickled fi sh and samoosas as starters. For mains there’s bobotie and lamb neck slow-roasted with rosemary, garlic and olive oil served with mash.
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