Open since: 2007
Position in the Top 10 last year: 6
Chef Bertus Basson continues as a force to be reckoned with on the Cape culinary scene, with inspired food that highlights the very best of the country’s cuisine. Expect a feast with dishes like ‘chip and dip before a braai’, which features crispy chips of sweet potato, fried sago and kale served with a buttery avocado mousse; or a main of hearty braised lamb shoulder with balanced flavours of gem squash purée and creamy Dijonnaise. Desserts don’t disappoint, with highlights like chocolate purée, soil, and discs offset by nori, honey and orange.