The first restaurants are sending out their Winter Specials information, summarised below. The list is updated continuously. Please do not copy and paste our list. We welcome information about new specials:
Cape Town
* Umi in Camps Bay: 2 course set menu R200, 3 courses R240. Beef shortrib R120, fish & fries R80, Tataki Beef R75, sweet potato parcels R50, pork belly R130, and sticky chicken wings Tebaski R65. Half price sushi. Cocktails R40 Tel (021) 437-1802 (added 14/5/16) Continue reading →
Clever Capetonians stay far away from restaurants over the Festive Season, given poor past experiences with service and food quality. It seems that many locals are brave enough or naive enough to go out during the Continue reading →
Earlier this year I was shocked to see that the La Motte Culinary Director (and wife of its red wine maker Edmund Terblanche) as well as Kokkedoor judge Hetta van Deventer had reviewed De Warenmarkt for Eat Out. Now it appears from the new Eat Out 2016 magazine that she reviewed a number of Franschhoek and other Boland restaurants (many on wine farms too) that are in direct competition with Pierneef à la Motte restaurant!
At the time that I saw the De Warenmarkt review by Van Deventer I Continue reading →
In my book CNN is a credible news agency, but this image has been severely dented by an article entitled ‘7 stunning Cape Town vineyards with food as good as the wine’, written last week by one Griffin Shea. Not one of the seven wine estates featured are in Cape Town!
The article introduction is short and sweet: ‘It’s no secret that in Cape Town, good wine abounds. But wine farms also host some of South Africa’s best restaurants, which pride themselves on serving up meals from ingredients often grown just steps away from the tables. These restaurants have won enough awards to fill walls, but like so many of South Africa’s best places to eat, they’re generally relaxed, unpretentious affairs where the prices won’t break the bank. Many of the menus are deceptively simple, heavy on local ingredients and farm fare, but prepared with passion and care’.
It does not state on which basis the wine estates were selected, but obviously they had to have a ‘great‘ restaurant, Continue reading →