Article updated on March 3, 2026
Text & Photographs: Claire Lessiau & Marcella van Alphen

Over a few years, Cape Town has become a foodies’ paradise. If the city developed thanks to its ideal conditions to resupply passing ships, today its food scene thrives thanks to its organic green grocers, ethical fisheries, free range cattle farmers, excellent wine regions and inventive chefs putting it all together. From fine dining to casual eateries, do yourself a favour and taste the best of Cape Town! Here is our cherry-picked selection of casual eateries…

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Nikkei [Bree Street]

Nikkei celebrates the best of Peruvian and Japanese fusion in the beating heart of Cape Town. The trendy and spacious venue on Bree Street is just a door from the famous Chefs Warehouse & Canteen and Merchant.

The à la carte menu looks inviting with a wide range of choice between fish and meat, and vegetarian and vegan options. However the omakase is the way to go, just like in Japan where the chef handpicks the best dishes for their patrons. Here at Nikkei, we embark on the omakase set menu for two.

A bonsai tree is brought to the table by our waitress in her a pink kimono. On its pebbles rest two oyster shells made of pastry dough, guajillo cured line-fish, a bold beetroot custard topped off with a delicate coconut-passionfruit foam. The amuse-bouche sets the tone for the nine courses served in three rounds. While the chef prepares the next steps we sip the best of both worlds: a Peruvian Pisco sour next to a sake-based Tokyo skyline cocktail to the sound of trendy lounge music.

According to the Peruvian custom, the feast starts with a soup, but it is quite a stretch from the starchy soups served in the high Andes. Here, the crisp and light green spinach soup served in a handmade bowl is perfectly balanced with a kick given by mustard root and jalapeño, and the characteristic taste of coriander and pepper for a perfect refreshing touch.

The lightly battered crispy squid gains more depth with its black squid ink aioli. Small leaves of micro coriander add an explosion of flavours to the dish that is topped off with togarashi, a mixture of 7 Japanese spices.

These first two sets of dishes pair perfectly with a crisp and clean on the palate Cape of Good Hope Riebeeksrivier Chenin Blanc to add a South African touch.

The chef has taken the highly addictive edamame beans to the next level as instead of steamed they are slightly fried and sprinkled with sesame seeds and flakes of salt. Renowned Chef Justin Barker proudly presents the South African kingklip from the Atlantic Ocean in a tiradito crudo served with shallot, coriander salsa and a Japanese yuzu dressing: a true fusion from three continents and highlight of the evening.

No Peruvian Japanese fusion is complete without a ceviche, Peru’s poster child of its gastronomy. The thinly sliced tuna ceviche is sprinkled with finely chopped smoked jalapenos adding an interesting layer. The deep red meat of the pelagic fish contrasts with a green coriander oil in the beautifully plated dish. A splash of shoyu adds extra umami while black sesame seeds and an edible flower make it even more eye candy.

The Japanese-inspired tempura is rolled in rice and wrapped with salmon and thin slices of tasty avocado topped by a beetroot mole, an original take on one of Japan’s signature dishes.

For the last round, a shichirin hida konro—the Japanese table grill made of clay—carries minced lamb meatballs that finish their grilling on our table while we savour a braised pork belly with tea-cured apricots and black truffle sauce with a salad of Peru’s most celebrated ingredient: potatoes!

Entirely satiated, but with our sweet tooth encouraged by our curiosity, we indulge in a sweet dessert of white chocolate chawanmushi served with a delicious black sesame ice cream, sweet herbs and crunchy pistachios: an absolute winner to conclude this culinary journey over three continents!

Insiders’ tip:

• Nikkei is very trending! Don’t get disappointed and make sure to book your table in advance to enjoy dinner at Nikkei.

The Belly of the Beast [District Six]

Close to the District 6 Museum, the industrial-yet-sophisticated venue provides a trendy and intimate dining experience for the ones in the know. The Belly of the Beast is born from the passion for gastronomy of South African chefs Neil Swart and Anouchka Horn. After years working at traditional restaurants, the chefs dreamt of running an eatery where they could fully focus on the dishes they curate only for a few people.

Their concept is simple: they decide on the prix-fixe menu based on the sustainable and ethically-sourced ingredients that are delivered daily. From the open kitchen, flavourfully-seasoned-and-beautifully-plated dishes are sent to all diners following the same tempo. The experience starts at 12:30pm for lunch and at 6:45pm in a more extensive version for dinner. Our lunch begins with the signature kabous bread course. It revolves around this delicious bread made from a 3.5-year-old sourdough starter for the perfect texture and greatest digestibility. The fluffy and rich slices coming straight out of the wood-fired oven are surrounded by a perfectly textured chicken liver parfait with dried apricot compote and fresh dill, and a refined kudu carpaccio served with marinated tomatoes and a local parmesan: an expression of Neil’s passion for meat.

With no frills, a yellowtail ceviche with a masala corn salsa and crunchy-yet-melting-in-the-mouth poppadum is brought to our table as a starter.

If Neil loves working with meat, his skills are not in rest when it comes to fish, as proven by the perfectly pan-fried fresh hake that follows. The generous portion is highlighted by a pea cream and charred asparagus, gnocchi and a white wine and truffle foam sauce in a unique handcrafted bowl.

Pastries are Anouchka’s specialty, and a lemon curd ice-cream with macerated berries and meringue on a crumbled shortbread reminds me of a sweet version of the lemon meringue pie of my favourite Parisian bakery, a perfect way to conclude a memorable lunch.

Insiders’ tip:

• The Belly of the Beast runs as a zero-waste restaurant, so booking is essential as supplies are ordered only for the specified number of guests for the day: plan to book a month ahead.

Hacienda [Bree Street]

At Hacienda, Mexican dishes with a sophisticated twist are carefully crafted. The menu goes way beyond the traditional tacos, tortillas, frijoles, and nachos. The chef takes inspiration from the southern Baja region of Mexico, known for its excellent fish tacos.

To accompany this must-taste, the chef takes us to Oaxaca, the gastronomic capital of Mexico, with a mole, a complex sauce made of no less than 30 different ingredients that are fed every day. Scooped up with a fresh warm tortilla, its flavour is quite unique. Instead of the regular wine pairing, Hacienda proposes a tequila pairing: a lightly aromatic Patron Reposad Tequila pairs perfectly with the beautifully plated and delicate seabass ceviche topped off with avocado cream, salmon roe and pico de gallo. In Cape Town, the Baja fish tacos.go local in their crispy tempura lobster, paired with a Gran Patron Piedra, a premium tequila aged for more than 3 years and goes towards a whiskey flavour.

As the dishes are presented, the tequilas get more complex and refined. A vintage is a spectacular finish with the marinated lamb chop and cinnamon sweet potatoes. The wooded aromas of the tequila highlight the smokey taste of the meat for an original and sunny pairing.

Insiders’ tip:

• The set menu of Hacienda for 2 is a highlight!

The Athletic Club & Social [CBD]

Housed in the beautifully restored Tothill’s Building, The Athletic Club & Social attracts the eye on Cape Town’s Buitengracht Street. Its Victorian Cape Colonial architecture with its ornate ironwork, gabled windows, and large terrace radiates elegance and history, the perfect mix for Athos Euripidou’s club in Cape Town.

After reigning over the Durban social scene, Athos’ jazz venue offers more than just quality Mediterranean and Middle Eastern fare. The plush interiors and warm lighting only highlight the striking black-and-white photographs that line the walls. Framed sports teams and musicians face diners. Not any sports teams: mixed race sports team—pre-apartheid stories of inclusivity. As Athos explains it, the idea behind The Athletic Club & Social is to not only tell the real stories behind sports and music in South Africa in pictures or vibrant jazz notes, but to also foster that atmosphere of diverse and integrated communities in his venue.

Yet, this did not come easily. Surprisingly enough, Athos could not find a single photograph of Black sports teams before apartheid when he visited the Cape Town City Archives. It is thanks to a man he met during his search who proposed to dig for some in the township that Athos was able to gather this amazing and telling collection. The man returned with a suitcase full of previously unseen archival images, which copies are now proudly framed in the ACS. Athos makes these stories that some wanted to erase forever come to life, a reminder that cultural diversity makes South Africa such a rich and inspiring nation.

And this is precisely what the ACS provides: a mixed place—that is not so common in Cape Town—where venue goers gather around a live jazz concert often performed by talented bands from the township, and elegant cocktails and eclectic Mediterranean dishes in a space where the values of sports, inclusivity, and diversity dominate.

Insiders’ tip:

• Check the website of the Athletic Club & Social to see which performances are lined up!

Scala Pasta / Bar [off Bree Street]

This underground urban-style pasta bar exudes an effortlessly cool vibe to the sound of lounge music, with the spotlight firmly on the open kitchen where the magic unfolds. However, this is no ordinary kitchen — it is a pasta laboratory, where three varieties of fresh pasta are made by hand daily. The accompanying sauces, seasonal vegetables, and carefully prepared meats are the creations of head chef Justin Barker, under the guidance of Luciano Monosilio — Italy’s youngest chef to earn a Michelin star — who carefully crafted the menu.

Scala’s menu showcases Italy’s beloved pasta, crafted using the finest seasonal and local ingredients, plus some Italian classics betrayed by the subtle scent of truffle since the amuse-bouche served in a variety of delicious forms: egg pappardelle with its chicken ragu; fat, hand-rolled pici spaghetti with its peppery and creamy cacio e pepe sauce; the oven-baked paccheri stuffed with ricotta and basil in its rich tomato sauce; the pacchero with seafood topped off by crunchy fried kale; the spinach giuncata rotolino in its succulent tomato sauce looking like a dragon’s tail or Chef Luciano Monosilio’s rich and golden spaghetti alla carbonara — a luxurious and indulgent take on the classic. The wine list gets you covered whichever food options you choose. It highlights the local wines while a curated selection of Italian elixirs is also proposed for oenophiles.

While pasta takes the centre stage, indulge in the dolce vitta, and make sure to not miss out on the other courses. For aperitivi, any of the three variations of Negroni is a winner, and the perfect excuse to indulge in a soft in the inside, crunchy on the outside focaccia. Anything with the Burrata is a must-order. To end, Luciano’s take on the classic tiramisu is an experience in itself that chocolate lovers will love, and the Scala egg may be an even most refined choice, encompassing the acidity of the passion fruit, the sweetness of the vanilla and white chocolate shell and the crunchiness of its deep fried phyllo dough flakes for a memorable finish.

Maru [Bree Street]

Bree Street keeps on growing with new restaurants to try – and to return to – and the latest addition by the Pan Collection proves to be a great win for this vibrant foodie street.

A couple of gimbap greet us on arrival, instantly catapulting us down memory lane to South Korea at this Korean Steakhouse in the heart of Cape Town. One of Korea’s most famous street food fare takes a high profile here at Maru with its delicious truffle rice and subtle flower decoration. As we study the extensive menu, a groovy vibe fills the large dining space to the beat of which the in-house mixologists shake their cocktails, some with a creative Korean twist.

The spices around the rim of the Blood, Sweat and Tears announce the rest of the evening: not overly spicy as travellers to Korea may have experienced it, but definitely with a kick!

The 18-karat chicken nugget topped off by trout roe pays homage to the popular fried chicken of the Korean Peninsula and is the perfect appetizer for the Maru original fried chicken in a bucket. Just as with the South African grass-fed Wagyu beef, the sourcing of the meat is essential at Maru and the quality of the chicken reflects the free-range, without antibiotics nor hormones commitment of the chef.

Wrapped in a gluten-free rice flour and spice batter, and glazed with a soy garlic or a sweet gochujang glaze, they are triple fried with a cultured oil. Biting in it, the flavours ooze out while we experience the perfect delicate crispiness.

In true Korean style, the table soon fills with generous portions of side dishes of all sorts: scallion salad, pickled seasonal vegetables, chicken consommé, and of course, the kimchi. Four sauces accompany the feast: honey mustard, Maru verde, pepper Parmesan, and an addictive gochujang barbecue sauce.

While the DJ continues spinning, our short ribs – marinated overnight in a pear and lychee soy glaze – are grilled to perfection on the Korean barbecue. The meat is exceptional and truly rivals, if not surpasses, what is served in South Korean restaurants. Alongside the familiar side dishes, a soft savoury egg soufflé and maeun-tang stew of mussels and prawns in a hearty anchovy broth complete the experience of a far-away travel with excellent local ingredients.

Insiders’ tip:

• Make sure to book your table either inside or outside at Maru and check their website for some interesting specials.

The Melting Pot [De Waterkant]

Set at the corner of Dixon and de Waterkrant Street where colorful houses line up along the cobbled-stone road, light lounge music competes with the soothing sound of the fountain that runs under the centennial pepper tree creating nice natural shade.

John van Zyl, owner and head chef of The Melting Pot, who has learnt his tricks from the famous Liam Tomlin, brain behind the Chef’s Warehouse now conveys his passion for travel all around the world through his authentic gastronomic creations. Inspired by street food, but taking it to a whole different level, local ingredients shine in John’s dishes, as well as a list of carefully selected wines from small farmers.

A fruity Riesling from the cooler Elgin valley pairs brilliantly with the slightly spicy and crispy fish tacos. Or equally with the generous and delicious portion of West Coast mussels that are bathed in a creamy white wine sauce soaked in a fresh sourdough topped with a crispy fennel salad. The aguachile of tuna is beautifully presented and refreshing with its cucumber, pickled japapeno and coriander.

The menu is small as each dish is seasonal and products chosen from small and family-run businesses, and it is hard to choose as all the items look tempting. The “one of everything” formula is a perfect sharing idea to try it all.

The second round comes to the table: tempura chicken with a divine sweet and spicy soy-based sauce topped off by a refreshing and flavourful herb salad. By its side, a bold lamb kofta is served on a grilled naan flatbread with smoked eggplant and a mint coriander dressing that both work really well with a glass of Cabernet Sauvignon from Winshaw Vineyards, full bodied, round and complex.

The one of everything in terms of sweets appears the perfect choice to end today’s wonderful meal with the Valrhona dark chocolate crémeux, macerated cherries, almond crumb, and amaretto anglaise an absolute winner.

Insiders’ tip:

• The Melting Pot gets busy for a reason so make sure to book in advance!

Iron Steak & Bar [Bree Street]

Bree Street hosts one of world’s top 10 steakhouses…

Just like other restaurants owned by the Pan Collection, dining at Iron Steak & Bar turns out to be an experience in itself. While we started munching on popcorn cooked in homemade Wagyu beef oil and sipping a signature cocktail, our waitress explains clearly the differences between the available cuts of meat. She explains: “The flat iron is our signature steak as we want to offer a high-quality yet affordable steak to our diners here at Iron.” The flat iron steak carries a surprisingly modern backstory. In the early 2000s researchers in the USA found a way to carefully remove the tough connective seam of the cut that is carved from the shoulder of the beef. During the 2008 recession in the UK, chefs and diners started to embrace the flavour-driven and more affordable cut. What was once considered secondary, and nicknamed “the butler’s cut” suddenly became desirable. Richly marbled, deeply beefy, and surprisingly tender, the flat iron proves that culinary innovation sometimes gets born from necessity. Other cuts, such as the T-bone with a lean fillet on one side and slightly juicier and fatty sirloin on the other, the super lean picana, rib-eye, or famous tomahawk on the bone are explained in detail, and all aged in-house. The Wagyu versions are also locally grass-fed beef of the specific genetic breed.

For starters, Iron’s famous meat balls offer a kick with their cucumber raita and chili salt. Of course, it is a must to try out one of their 200-gram signature grass-fed flat iron steak. The meat is surprisingly tender after 21 days of dry-aging and served with crispy fries and an exotic mushroom sauce. The real eye-catcher is the tomahawk on the bone that is brought in by the chef: intense flavours, tenderness, and generosity of the portion…

Insiders’ tip:

• Iron Steak & Bar has been ranked Nr. 6 of the top 10 steakhouses worldwide by TimeOut and is a popular place. Make sure to book your table at Iron Steak & Bar in advance.

ëlgr [Kloof Street]

Kloof Street has turned into Cape Town’s food district and as such is the perfect location to welcome chef Jesper Nilsson’s ëlgr restaurant. His cosy venue – think Scandinavian design – is one of the places where tasty no-frill food and secretive local wines can be enjoyed and paired.

Originally from Sweden, Jesper brings his world travels to the table via New Zealand and crafts original recipes with local and seasonal South African ingredients. The best part of ëlgr is how closely the chef and the sommelier collaborate together. Le Roi van de Vyver, who hails from the famous Stellenbosch wine region, finds unexpected wines from small and local South African producers to highlight Jesper’s creations.

The well-orchestrated duo knows how to play the part: Chef Jesper brings a generous board of cold cuts our table while Le Roi presents a Pinot Gris in its finest details, from its flavours to the story of the specific wine maker. As another option, a Syrah by Sam Lambson with its black pepper kick and plums on the nose pairs surprisingly well with the cold cuts. For our next sharing dish, a biodynamic Ou Steen Chenin Blanc 2019 cuts brilliantly through the acidity and bitterness of the green radicchio – that without this very specific wine pairing would probably not be the best experience. A Cape White Blend enhances the soft and fluffy (yes, fluffy) textures of the beef tartare.

More dishes follow and the wine flows while more and more people flock in to enjoy different sharing dishes or cocktails at the outside bar.

Insiders’ tip:

• As the menu at ëlgr does not really describe how most of the ingredients are served, your best bet is to go for the Chef’s Choice Sharing Menu and top it off with the paired wines.

Café Paradiso [Kloof Street]

For an al fresco meal during one of those balmy summer days, the lovely terrace of Café Paradiso with its many flowers and plants, and Table Mountain as its backdrop offers the ideal romantic setting.

The menu is Italian-inspired from the sharing board of vegetarian antipasti that may be a special if you are in luck, to crispy wood-fired oven-baked pizzas, healthy salads, pastas, risottos and more.

Our favourite is the homemade gnocchis that swim in a rich and delicious cheese sauce. The flakes of crispy sweet potatoes and bacon bits add some crunchiness and extra savours to the comfort dish.

While the chef gets his inspiration from the Italian boot, no visit to Café Paradiso is complete without paying homage to the South African free range meats by indulging with the beef filet steak with the chef’s famous chocolate chili sauce served on the side. It may sound bold, yet the well-balanced spiciness and sweetness of the sauce are divine! In proper South African fashion, the tender cut is cooked till perfection and melts in the mouth. It pairs perfectly with a South African full-bodied wine such as a bottle of Fat Bastard Merlot. The wine list is rather simple with fairly priced humble local favourites. For other adventurous diners, other options include bone-marrow flavours, ostrich filet, or poultry.

To make the moment last, South Africa’s most famous dessert is an excellent choice at Café Paradiso. While every South African will tell you that their mother bakes the best and we have tasted quite a few, the malva pudding of Café Paradiso is simply our favourite one! The sponge cake soaked in syrup comes with a homemade custard and rich whipped cream. While it may not look like much in a plate, the soft, warm, and sweet textures are simply to die-for for anyone with a sweet tooth! The more eye-candy lemon meringue cake is another killer with an impressive top layer of whipped egg whites. Enjoyed with a cup of coffee it allows for a perfect conclusion to a wonderful fusion of Italian and South African dishes on one of Cape Town’s most picturesque terraces—our favourite low-key restaurant in town!

Insiders’ tip:

• Make sure to book your table at Café Paradiso, and go for the garden.
• Do yourself a favour, and try this chocolate-chili sauce!

Bellagio [De Waterkant]

With the Mediterranean climate and fertile soils of the Cape Town area, Mediterranean-inspired restaurants are always a good bet! Located in a revamped industrial building at the Waterkant with a roomy dining room and a large terrace, Bellagio honours mostly locally-sourced ingredients in its largely Mediterranean menu.

The evening begins with a tempting selection from the Bellagio deli—the delicious homemade sourdough bread perfect for slathering with creamy butter, rich balsamic vinegar, or the high-quality olive oil with its peppery aftertaste—and some thinly sliced zucchini fries with their signature basil mayo and a couple of festive cocktails to kick off this Mediterranean feast.

The Fior di Latte salad catapults us straight to Italy as the fresh milky cheese flows out of its ball to merge with the basil and pine nut vinaigrette that highlights the flavours of the blistered tomatoes sweetened under the generous African sun. The airy three-cheese soufflé rises from its ramekin, accompanied by a side salad with Gorgonzola and glazed walnuts, offering the perfect balance of rich yet light savouriness and crisp, nutty sweetness.

The local kingklip—a mild, white fish native to the cold Atlantic waters off the southern coast of Africa—cooked en papillote makes an impression as our waiter opens its foil at our table, revealing a generous portion of fish and tomatoes, lemon, and Mediterranean herbs and olives that have infused its firm yet tender meat. Besides the wide-range of seafood dishes, the Bellagio proposes some excellent meat dishes that are definitely worth trying given the amazing free range meat South Africa is famous for. For a feast, the matured rib-eye steak on the bone—that is conveniently served sliced—has been marinated and cooked to perfection! The tender meat reminiscent of a bistecca alla Fiorentina melts in the mouth and pairs perfectly with a palette of colourful and crunchy vegetables. The sun-kissed South African grapes allow perfect wine pairing with these sunny dishes.

For a decadent ending, the dessert with a waiting time is always a top choice… The chocolate fondant with its delicious homemade vanilla ice cream and red berries is definitely worth the wait, as its warm dark chocolate oozes out of its crust with the perfect textures for any fondant aficionado!

Insiders’ tip:

• The Bellagio in Cape Town is the younger sister of its excellent Johannesburg branch.

Burger & Lobster [Bree Street]

Set in a historical building where the close to 400-year old red bricks brought in as ballast by the Dutch VOC ships compose the wall, the Burger & Lobster venue breathes a trendy interior and laid-back atmosphere.

Like in every restaurant by the Pan Collection that reigns on Bree Street, starting with a signature cocktail is always a good idea. Original and with a remarkable presentation, the mixologist has crafted unique and perfectly balanced elixirs. The most eye-candy cocktail is the Lobstar Martini with vodka, pineapple, passion fruit, and pomegranate juices topped by a creamy egg white foam and finished with a splash of Martini Prosecco. Maybe even more original, the Bacon and Maple Old-Fashioned is topped off by a slice of crispy and caramelized bacon! The smokiness of bacon-infused Woodford Reserve bourbon balances the Canadian maple syrup and bitters. The drink tastes as bold as it sounds, perfect for adventurers.

To continue, surf & turf is the way to go—despite the many other options on the menu—and the B&L Tower for two is a no-brainer. This feast includes a whole South African lobster from the cold waters of the nearby West Coast, a juicy quarter pounder burger with premium beef, and a lobster roll accompanied by salad and fries. The upgrade to the decadent truffle fries is an absolute killer! The wine list allows an easy pairing from a full bodied merlot for instance to accompany the meat, to a Sauvignon Blanc from the nearby Constantia wine region that easily cuts through the richness of the satisfying meal.

The desserts are also very tempting, especially the signature B&L Nutella & Oreo Cheesecake: imagine a crushed Oreo dough topped off with a milk chocolate layer of cheesecake topped off with a layer of white chocolate cheesecake, topped off itself with Nutella, whipped cream and crushed Oreos—simply irresistible! Another decadent option to conclude is the salted caramel, coffee-soaked chocolate sponge cake covered in chocolate shavings. Thank goodness for Cape Town being blessed with so many outdoor options to work up your appetite!

Insider’s tips:

• Make sure to book your table at B&L Cape Town.
• Those truffle fries… trust us!

Therapy [off Kloof Street]

When Cape Town’s popular DJ duo, Lyod and Sir Vincent, decided to create a space where people could enjoy great food, good company, and upbeat music, Therapy was born. With a mission to bring together food lovers and music enthusiasts of different backgrounds, this vibrant spot quickly became a local’s favourite. The trendy venue offers three distinct areas, each with its own vibes. The design of the space is intentional, with an aesthetic crafted to attract a stylish crowd, perfect for those looking to share a meal with friends while enjoying the beats of live DJs, jazz bands, or their carefully curated playlists.

As we settle in, the evening begins with choosing between a wide range of signature cocktails from the in-house South African mixologist. The Prosperous One—named after Prosper, the mixologist himself—perfectly balances sweetness, bitterness, and sourness in a delicate gin elixir with elderflower syrup and a touch of bitters.

The atmosphere at Therapy evolves as the night progresses, transitioning from a relaxed restaurant vibe to a more party mood, especially on weekends. The à la carte menu offers a wide variety of dishes of which the small plates are particularly well-suited for sharing.

The buttermilk fried chicken thighs are crispy on the outside, tender on the inside, with a balanced batter that adds just the right crunch. The sticky lamb ribs, served with a rich dark jus, are tender and fall off the bone. For something with a bit of spice, the Saldanha Bay mussels come in a creamy fennel butter and roasted garlic oil sauce that gives them a flavourful kick.

Our absolute favourite is the shellfish linguine. This fresh and home-made pasta dish is served with a bounty of seafood—prawns, calamari, mussels, and clams—all swimming in a rich tomato sauce with a perfect mix of spiciness and sweetness.

As for dessert, Therapy’s baked cheesecake, with its almond nougat, cranberry, and vanilla bean gelato has not stolen its feature in the New York Times! To complement the sweet ending, a glass of fortified wine is highly recommended, making for the perfect conclusion to a memorable meal.

With its generous portions of soul food, Therapy is just what the doctor ordered!

Insider’s tips:

• Booking at Therapy is a must!
• Every Thursday the resident jazz band performs live.

Unframed Ice Creams

An address for foodies with a sweet tooth!

Unframed ice cream is not to be missed. The couple of locations around town, on Kloof Street and on the V&A waterfront at the Time Out Market, proposes a dozen of seasonal flavours, including 3 to 4 vegan options, all homemade in Woodstock.

New flavours are also regularly added after experimenting with temperature, sugar levels, texture, ingredients… and only the best are selected: from the rooibos that grows in the Cederberg a couple of hours from Cape Town with cinnamon, to coconut pavlova with fresh meringue on top, or the Valrona chocolate that enters in the composition of the beetroot, ginger & chocolate ice cream, and the fresh local summer fruits.

The sourcing is also carefully studied in order to be completely ethical such as with the Madagascan vanilla that is traced back to the farm, or the Nutella-type chocolate without palm oil.

When it comes to taste, whether going for ice cream only, or for a decadent cookie bomb—the soft-textured dough under a crunchy cookie paired with an ice cream of choice, such as salted cream & Dulce swirl or the dirty sea salt & caramel with pockets of caramel coming through—or maybe even better, a malva pudding! South Africa’s favourite cake is absolutely to-die-for: soft inside, and baked to perfection to be crusty on the outside, served warm and topped off with your ice-cream of choice.

Seriously addictive!

Insider’s tips:

• You can pop in and buy a pint to take away.

***

Travel tips:

• To best enjoy Cape Town, stay at The Kensington Place, just a short walk away to the trendy Kloof Street restaurants, and at the foot of Table Mountain in a lovely residential area.

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