Cape Town is the culinary capital of South Africa. Nowhere else in the country is the populace so discerning about food, and nowhere else is there such a wide selection of restaurants. Western culinary history here dates back more than 350 years—Cape Town was founded specifically to grow food—and that heritage is reflected in the city's cuisine. A number of restaurants operate in historic town
houses and 18th-century wine estates, and many include heritage dishes on their menus.
Today dining in the city and its suburbs can offer a truly global culinary experience, since Cape chefs are now showing the same enthusiasm for global trends as their counterparts worldwide. French and Italian food has long been available here, but in the last decade, with the introduction of Thai and Pan-Asian flavors, locals have embraced the chili. Kurdish, Pakistani, Persian, Ethiopian, Lebanese, and regional Chinese cuisines are now easily available, and other Asian fare is commonplace. Sushi is ubiquitous. If there is a cuisine trend it is toward organic produce and healthful dishes made with foams rather than creams.
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