Everything Chef-patron Harald Bresselschmidt’s touches turns to yum! The signature ‘East meets West’ mélange of sukiyaki twinned with crayfish béarnaise is world class wonderful.
Aubergine Restaurant. 39 Barnet Street, Gardens, Cape Town. Tel: +27 (0)21 465 4909.
Ever-inventive, chef Richard Carstens combines seasonal ingedient perfection with playful elements like savoury ice-creams and cloud sushi. Adventurous gourmets book now ... Tokara restaurant, Tokara wine estate, Helshoogte Pass, Stellenbosch. Tel: +27 (0)21 885 2550
Foodie fans follow wherever chef extraordinaire David lays his toque. His latest gig is at the Radisson Blu Gautrain hotel, and Jo'burg gourmets are salivating at having this recent Chef-of-the-Year in their midst. Radisson Blu Gautrain hotel Cnr Rivonia Road and West Street, Sandton, Johannesburg. Tel: +27 (0)11 286 1000
Margot's innovative, locally inspired menus see her restaurant feature consistently among the top 50 in the world. Do not forgo the culinary epiphany that is the tasting menu.
The Tasting Room at Le Quartier Français. 16 Huguenot Road, Franschhoek. Tel: +27 (0)21 876 2151
Everything chef-Patron Reuben Riffel prepares is delicious, seasonal and honest in flavour, whether its at his original bistro in Franschhoek or Reuben's at the One&Only.
Reuben's Restaurant. Oude Stallen Centre, 19 Huguenot Rd, Franschhoek Tel: +27 (0)21 876 3772
The king of South African charcuterie chic. Neil Jewell’s truffle studded organic salami is a triumph and he’s not wrong when he says his breads are “kick-arse good.”
Bread and Wine Restaurant. Môreson wine farm, Happy Valley Road, Franschhoek. Tel:+27 (0)21 876 3692.
Pretoria’s gourmet king woos diners with French cuisine so sublime an angry uprising would almost certainly ensue if the chef laid down his whisks and knives. Subtle, sophisticated, superb. La Madeleine, 122 Priory Road, Lynnwood Ridge, Pretoria. Te: +27 (0)12 361 3667
Chef Michael Broughton is the king of sauces. Deceptively simple dishes made with superb seasonal ingedients reveal sublime textures and flavours. Terroir restaurant, Kleine Zalze Wine Estate, R44, Stellenbosch. Tel:+27 (0)021 880 8167.
Twice voted Chef-of-the-Year, Luke Dale-Roberts stretches the limits of his culinary artistry without forsaking flavour and technique. His concept restaurant is a gourmet laboratory where you can watch the chefs prepare edible art. The Test Kitchen, Unit 104A, Old Biscuit Mill, 375 Albert road, Woodstock, Cape Town. Tel: +27 (0)21 4472337
Giovanni Mazzone has offered the sun-drenched flavours of the south of Italy to adoring fans for over 30 years. Expect chunky minestrone and achingly wonderful lumaconi veal-stuffed pasta shells.
Ristorante Ritrovo,Shop 2, Waterkloof Heights Centre, 103 Club Avenue. Tel: +27 (0)12 460 5173.