Introduction
South African cuisine is as diverse as the population and has so much to provide in terms of taste explosion that reflects the history of the country and the influence of many cultures. South African food incorporates the recipes of the Khoisan and Bantu-speaking communities and blends them with Dutch, English, Indian, and Malay culinary trends.
Key elements of South African cuisine include:
- Braai: The South African barbecue as a mode of socializing as well as the technique of preparing food.
- Biltong and droëwors: Meat that has been dried with air and sausages these being some of the most well-known snacks in the country.
- Bobotie: A traditional dish of the Cape Malays who are the native inhabitants of South Africa this dish which is in the form of a mince is spiced and topped with an egg custard.
- Pap: This is a dish prepared from maize meal which is closely related to polenta.
- Chakalaka: Vitamin rich spice vegetable relish that could frequently been eaten with pap.
- Boerewors: A popular sausage in traditional farmer’s category made from beef and spices.
For those seeking to explore the depths of South African restaurants, here are five restaurants that showcase the country’s best local delicacies:
1. Marble – Johannesburg
Located in Keyes Art Mile in Rosebank Johannesburg, Marble restaurant has an enchanting view of the city skyline from the rooftop. The twist here belongs to Chef David Higgs and his reinterpretation of the South African barbeque culture.
Higgs has taken this simple cooking idea and turned it into high cuisine, applying different types of woods to flame-grill good quality meats and regional vegetables. The concern achieves an open kitchen layout where guests can observe their culinary delights being grilled over flames.
Must-try dish: One of the best dishes served here is the dry-aged T-bone steak accompanied by a chakalaka relish. It is grilled to perfection leaving barbecue marks on the outside while at the same time retaining moisture on the inside. This is well accompanied by the spicy chakalaka vegetable relish which offsets the richness of the meat.
Atmosphere: It is a contemporary building with a minimalist design and marble floors and walls, with artworks from contemporary African artists on the walls. While it comes close to the fine dining experience it is also still laid back as a typical South African braai should be.
2. La Colombe – Cape Town
La Colombe restaurant is situated in the middle of the Constantia wine valley with a stunning view on the vineyards and mountains. Although it uses elements of French and Asian cuisine, the restaurant also has South African influences in the changing menu it offers.
Chef James Gaag does not shy away from out of the box thinking as he showcases the freshness of locally sourced food alongside new-age techniques. This aspect of sustainability can be seen in the foraging processes as well as sourcing the ingredients from nearby producers.
Must-try dish: The preparation of Karoo lamb with local herbs and the Cape Malay spices is a good example of how the restaurant brings out the best in local ingredients. The karis is made from Karoo lamb, which is seasoned to perfection and served alongside a side of aromatic spices inspired by Cape Malay cuisine.
Atmosphere: The restaurant’s interior is elegant and understated, allowing the food and the views to take center stage. The outdoor terrace is perfect for al fresco dining on warm Cape Town evenings.
3. Tribes African Grill & Steakhouse – Johannesburg
Tribes offers a culinary journey across the African continent, with a strong emphasis on South African flavors. Located in the Emperor’s Palace casino complex, the restaurant’s decor is as bold and vibrant as its menu, featuring tribal-inspired artwork and artifacts from across Africa.
While the menu includes dishes from various African countries, it excels in its preparation of South African classics. The restaurant is particularly renowned for its game meats, offering adventurous diners the chance to try ostrich, kudu, and even crocodile.
Must-try dish: The oxtail potjie is a quintessential South African dish. Slow-cooked in a traditional cast-iron pot (potjie) over coals, the meat becomes incredibly tender and absorbs the rich flavors of the vegetables and spices it’s cooked with. It’s typically served with pap (maize porridge) or rice.
Atmosphere: The restaurant’s decor is unapologetically bold, with tribal masks, colorful fabrics, and thatched roof elements creating an immersive dining experience. Live music and dancing on select nights add to the festive atmosphere.
4. Mzansi Restaurant – Cape Town
Mzansi township restaurant in the Langa township of Cape Town is the best place to taste the genuine township food. Run by Nomonde Siyaka, the restaurant opened from a desire to share traditional recipes with visitors and became a local favorite.
Mzansi specialises in Xhosa cuisine served from a selected menu and prepared in family style. Apart from tasty meals, guests are also entertained with spontaneous singing and dancing of the staff which makes them experience the culture of the country.
Must-try dish: Umngqusho – a thick dish made from samp (crushed maize) and beans – is one of the traditional Xhosa dishes. At Mzansi, it’s usually accompanied by slow-cooked beef or lamb stew. It is a very basic recipe, said to be the favorite dish of Nelson Mandela.
Atmosphere: The interior and ambiance of the restaurant are plain with shared tables and chairs to foster interactions among the guests. Most of the walls have pictures and other items that depict the lives of the people in Langa township.
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5. Restaurant Mosaic – Pretoria
Restaurant Mosaic at The Orient is located in the Francolin Conservation Area with an emphasis on South African products but with French fine dining techniques. Chef Chantel Dartnall’s work brings a lot of attention to the restaurant, including being recognized as the Restaurant of the Year according to the Fine Dining Lovers’ Best Restaurants.
Dartnall specializes in the so-called botanical cuisine – the dishes rich in edible flowers, herbs, and other plants picked in the nearby fields. Every meal is beautifully presented and each one is a blend of different flavors in the mouth.
Must-try dish: A good example of Dartnall style is the springbok loin with locally-foraged mushrooms and fynbos reduction. Delicate with slightly gamy taste, the springbok – a South African antelope – is served with mushrooms and fynbos sauce, prepared with native to the Cape shrubland vegetation.
Atmosphere: The atmosphere in the restaurant reflects the Belle Epoque: lamps with stained-glass images of Tiffany, pictorial mosaics. The dining area is also private with occupancy for only 40 guests at a time.
Conclusion
These five restaurants can provide an entire gastronomic tour of South Africa from casual township food to the modern chophouse interpretations of the country’s produce. They range from fine dining restaurants that offer fusion culinary experiences to ‘hole in the wall’ restaurants that offer typical home style South African meals. Both offer not only a tasty dish to fill one’s belly but also offer glimpses into rich, regional South African food traditions and incorporations from other world cultures.
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