Average read time. 5 minutes.
Cape Town is a city that requires no introduction when it comes to excellent food and exquisite scenery. With so many good restaurants, deciding on where to dine next can become more of a difficult decision than it needs to be. But, ASA has come to the rescue.
Whether you’re looking for some fine dining fare or simply want to soak in a large amount of gorgeous scenery (hello Instagram feed) we suggest you bookmark these three restaurants – NOW!
Chefs Warehouse at Tintswalo Atlantic
Chefs Warehouse At Tintswalo Atlantic is an establishment that clearly states on the website “booking is essential”- and we can see why…
The eatery falls under Liam Tomlin’s esteemed Chefs Warehouse stable, with Chef Braam Beyers manning the crew at the already iconic Tintswalo Atlantic. Nestled at the ocean’s edge, this restaurant not only offers delicious dishes but a dining experience that will create memories for years to come.
Chef Braam had been head chef at Chefs Warehouse Beau Constantia since 2017 but could you blame him for wanting to spend his days creating culinary magic alongside the exquisite scenery in which Tintswalo Atlantic is nestled?
What sets Chefs Warehouse Tintswalo’s dining experience apart from other restaurants?
“The location. We’re incredibly fortunate to have partnered up with Tintswalo Atlantic, which sits at the bottom of a mountain, surrounded by fynbos, overlooking the ocean. It’s secluded, peaceful and tranquil. It truly is a special feeling being here”, says Chef Braam.
The menu at Tintswalo Atlantic on the stunningly beautiful and iconic, Chapman’s Peak Drive, aims to create an experience for their diners. Chef Braam explains, “the menu is a set tapas for two. 8 dishes split over 4 courses. The menu is produce-driven, seasonal and draws a lot of inspiration from the ocean and our surroundings. Vegetables and seafood play a big role in my menu. Vegetarian and vegan menus are offered, although with a reduced number of dishes”.
Must-try dish: As the dishes are seasonal, the small plates change regularly. Current options include: Seared tuna, North African berber dressing, tahini, confit fairytale aubergine and ricotta.
We suggest having those cameras fully charged because documenting your meal is a must! One doesn’t get to dine amongst such exquisite views everyday…
Cost of average meal: Tapas For Two – R1500
If great views, salty sea air, a fresh breeze and glamorous decor, sounds like the ultimate way to spend an afternoon, along with delicious food, of course – best you visit the Sea Point promenade and say hello to the Grand Pavilion.
Get ready to pop open a bottle of sparkling wine and sample some seriously fresh and flavoursome seafood (could there be a better spot to indulge in a bowl of Vongole Linguine than seated opposite the Atlantic Ocean?)
The Grand Pavilion has quickly created a name for itself by producing some of the finest sushi the Atlantic Seaboard has to offer (the Triangle Roll and Fried Futomaki Roll are firm menu favourites).
Must-try dish: Frittura Mista is crispy line fish belly, calamari and prawns, chili, garlic, fried fresh herbs, aioli and lemon (R155)
But, if sipping on a cocktail is a must, the Grand Pavilion’s Harry Bar is a vintage haven in the city (think mid-century glamour).
Must-try cocktail: The Yacht Club consists of Bacardi 8 year, apricot, martini rosso and bitters.
Cost of average meal: Starters R155 / Mains R220
Situated on the historic Buitenverwachting wine farm within the picturesque Constantia Valley, Beyond restaurant can best be described as one of the top restaurants in South Africa. It’s no surprise as Beyond was the vision of legendary South African chef, Peter Tempelhoff.
The focus of Beyond has always been centered around Chef Tempelhoff’s philosophy of provenance, ensuring that the concept of the dish never eclipses the importance of the ingredients.
What would be a few must-try dishes?
“I’d recommend the raw fish plate as a starter and the roast fish with langoustine. Both are dishes that express what the restaurant is about, as well as two great expressions of my favorite cuisines; Japanese and French, respectively”, says Tempelhoff.
Of course, being situated on a wine farm so steeped in history means that one would have to ask the chef what his current favourite wine and food pairing is *drum roll please*… “Anything spicy, like peri peri, teamed up with a Vinho Verde Wine” – adds to the list of to-try pairings…
Must-try dishes: Roast duck breast, honey saffron turnips, bok choy, white onions and star anise & lime sauce (R310) and Miso caramel carrot cake, lemon, ginger and pecan nut ice cream (R110)
Cost of average meal: Starters R135 / Mains R280
Writer | Leila Saffarian – Website & Instagram
Editor | Nikki Temkin @NikkiTemkin
Images | Chefs Warehouse Tintswalo Images Claire Gunn: Website
Grand Pavilion images supplied by Grand Pavilion
Beyond Restaurant images supplied by Beyond Restaurant