THOMAS NIEDERSTE-WERBECK HENRIQUE WILDING
CAPE TOWN
A TASTE OF
CAPE TOWN 16
GARDENS
THE BELMOND MOUNT NELSON HOTEL 18
CAFE SOFI 24
FARRO 30
ATRÀS 36
GALJOEN 42
TANNIN 48
INSIDER TIPS & GOOD TO KNOW 54
56
CAPE TOWN CITY
HEMELHUIJS 60
OUZERI 66
EAST CITY GRILL 72
THE DORP 78
GALJOEN 84
TANNIN 86
INSIDER TIPS & GOOD TO KNOW 90
92
CAPE TOWN BY THE SEA
LE BISTRO DE JAN 96
COY 102
SALSIFY AT THE ROUNDHOUSE 108
CURATE 114
CHEFS WAREHOUSE TINTSWALO 120
INSIDER TIPS & GOOD TO KNOW 126
128
SOUTHERN PENINSULA
MEUSEFARM 132
CROFTERS KITCHEN 138
LIMONCELLO 144
THE FOODBARN 150
INSIDER TIPS & GOOD TO KNOW 156
158
STELLENBOSCH
CANTINA 160
GOOD TO GATHER 166
VUUR 172
POST+PEPPER 178
SAN GABRIEL 184
DUSK 190
TERRA 196
INSIDER TIPS & GOOD TO KNOW 202
204
WINE REGION
BABEL AT BABYLONSTOREN 206
HOSEKI AT DELAIRE 212
L´AMI AT LA MOTTE 218
ARUM AT BOSCHENDAHL 224
KALMOESFONTEIN 226
INSIDER TIPS & GOOD TO KNOW 228
230
SERVICE
THE BEST MARKETS
THE BEST BAKERIES DELIS FOR ANY TIME
236 REGISTER
240 IMPRINT
SALSIFY AT THE ROUNDHOUSE
WHERE CAPE TOWN'S HISTORY TAKES A SEAT AT THE TABLE
TSALSIFY AT THE ROUNDHOUSE
THE GLEN CAMPS BAY, CAPE TOWN
PHONE: +27 21 438 4347 www.salsify.co.za
OPENING HOURS:
WEDNESDAY–SUNDAY: FROM 6 PM
There are places you walk into and instantly feel there’s more going on than just a good dinner. The Roundhouse—a whitewashed colonial building from 1786, once a hunting lodge and the Cape Governor’s social club —is one of those places. If you’ve driven the winding road through the hills above Camps Bay and finally stand at the entrance, with the Atlantic at your back and the mountains in front of you, you get that this place has a gravity that comes before the food. Head chef Ryan Cole knows that. He works with this history, without letting it box him in. Salsify—named after a humble root that grows hidden and is prized in the world’s best kitchens—stands for a philosophy that takes the obvious seriously and finds the extraordinary in it. The menu follows the seasons and whatever the fishermen, farmers, and gardens of the Western Cape have to offer: cod
cheek with a wild herb ferment, slowcooked Karoo pork belly, veggies from right around the corner, showing up in textures and flavors you wouldn’t expect. Even the salsify course—the root that gave the place its name —is a little surprise: simple but complex, like a well-placed word in a long sentence. What really rounds out the experience is the wine pairing: totally dedicated to the Western Cape, full of discoveries off the Stellenbosch mainstream. If you spend an evening here, you’ll get why Cape Town’s food is mentioned in the same breath as the world’s best—and why the Roundhouse is more than just a restaurant. It’s a place you won’t forget.
When the late afternoon light falls over the hills of Signal Hill and the Atlantic glows in the distance, there’s hardly a better spot for dinner than this. The Roundhouse is history you can taste and Salsify proves that food and landscape don’t exclude each other, but complete each other.
ROASTED EGGPLANT WITH YOGURT CREAM, DUKKAH AND NASTURTIUM
ROASTED,
CREAMY,
WITH THE FLAVORS OF THE WEST
SERVES 4 DIFFICULTY
INGREDIENTS
4 small eggplants
300 g Greek yogurt
2 tbsp tahini
1 organic lemon
2 cloves of garlic
3 tbsp dukkah
1 handful of nasturtium leaves
3 tbsp extra virgin olive oil
1 tsp honey
Sea salt, freshly ground black pepper
1
Roast the eggplants directly over the gas flame or under the oven grill on high heat until the skin is completely black and the inside is soft. Depending on their size, this takes about 15–20 minutes. Let them cool down afterwards.
2 Mix the yogurt with tahini, the juice of half a lemon, and a finely grated garlic clove until smooth and creamy. Season with salt.
3
Carefully cut the cooled eggplants lengthwise. Scoop out the soft flesh with a spoon and roughly tear it apart.
4
Generously spread the yogurt cream on the plates. Loosely place the eggplant flesh on top.
5
Sprinkle with dukkah, add nasturtium leaves, and finish with olive oil and a few drops of honey. Season with sea salt and freshly ground pepper and serve right away.
ROASTED GREEN TOMATOES
WITH BASIL OIL AND PARMESAN CHIP
FRESH, CRISPY, AND TOTALLY SUMMER-READY
SERVES 4
DIFFICULTY
INGREDIENTS
600 g green tomatoes
(various kinds, e.g. Green Zebra)
1 large bunch of basil
120 ml extra virgin olive oil
60 g Parmesan, finely grated
1 tsp sugar
1 clove of garlic
Fleur de sel
freshly ground black pepper
1 splash of lemon juice
1
For the Parmesan chips, preheat the oven to 180°C fan. Spread the grated Parmesan in even, thin piles on baking paper and bake for 6–8 minutes until the chips are golden brown. Take them out and let them cool completely— they’ll get crispy as they cool down.
2
For the basil oil, briefly blanch the basil in boiling salted water, then immediately chill it in ice water and squeeze it out well. Blend it with the olive oil and a pinch of salt in a blender until you get a bright green oil. Strain through a fine sieve.
3
Roughly halve about half of the tomatoes. In a pan with a bit of olive oil, the sugar, and a crushed garlic clove, confit them over medium heat until they're soft and slightly caramelized. Season with salt and pepper.
4 Leave the rest of the tomatoes raw, halve them, and marinate with fleur de sel and a splash of lemon juice.
5
Arrange both tomato preparations on the plates, drizzle generously with basil oil, and add a Parmesan chip to each. Finish with fresh basil and black pepper.
ORANJEZICHT CITY FARM MARKET
The best farmers' market in town—fresh veggies, sourdough bread, and smoked fish straight from Cape Town farms and small producers.
Market Square, V&A Waterfront | Sat and Sun, 9am–2pm | www.ozcf.co.za
NEIGHBOURGOODS MARKET
Every Saturday, The Old Biscuit Mill in Woodstock turns into the liveliest spot in Cape Town— top chefs, street food, and natural wines all under one roof.
375 Albert Rd, Woodstock | Sat, 9am–2pm | www.neighbourgoodsmarket.co.za
MARKETS IN CAPE TOWN
Cape Town is a market city you feel it right away. Not in a nostalgic way, but totally in the here and now: On Saturdays, you meet the people who spend their weekdays in the city’s best kitchens, now on the other side of the counter. Chefs pick up their veggies, winemakers pour their latest vintage, bakers stack bread on wooden boards while it’s still warm. Cape Town’s markets aren’t just tourist backdrops they’re the heart of a food culture built on
short supply chains, seasonal thinking, and real passion. If you spend a Saturday or Sunday morning at one of these markets, you’ll see Cape Town in a whole new way. You notice the connection between the Western Cape with its gardens, farms, and vineyards, and what ends up on the city’s plates at night. And you always come back with more than you planned: a bag full of wild herbs or a tip for a restaurant you never would have found otherwise.
BAY HARBOUR MARKET
In the old fishery building in Hout Bay, it smells like grilled fish, there’s live music, and Cape Town feels its most authentic.
31 Harbour Rd, Hout Bay | Fri 5–9pm, Sat/Sun 9:30am–4pm | www.bayharbour.co.za
EARTH FAIR FOOD MARKET
Chill, consistently organic, and no lifestyle hype this is where people shop who really want to know where their food comes from.
Tokai Village, Tokai Rd | Thu, 5–8pm | www.earthfair.co.za
STELLENBOSCH MARKET
In the middle of the Boland vineyards, the weekly market at Blaauwklippen Wine Estate offers a relaxed mix of local products, street food, and a family vibe.
Blaauwklippen Wine Estate, R44 | Sun, 10am–3pm | www.blaauwklippen.com
BETWEEN TABLE MOUNTAIN AND THE OCEAN
Cape Town is a place you dream of— and one you never forget. Between Table Mountain and the ocean, spectacular nature, cultural diversity and an exceptionally vibrant food scene come together. This book opens a window onto a city that celebrates food in all its facets: from creative fine dining and iconic restaurants to lively markets and street food, extending into the wine regions of the Western Cape. Locals present Cape Town from their own perspective, sharing original recipes, stories and recommendations beyond the familiar paths—approachable, authentic and full of passion. The result is a book that is at once a cookbook, a travel experience and a place of longing: a sensory journey through one of the world’s most fascinating culinary capitals, as multifaceted and inspiring as the city itself.
UNIQUE
Cape Town’s culinary diversity in all its glory—from fine dining to street food
Exclusive original recipes and insider knowledge straight from chefs, winemakers, and hosts
The most comprehensive book of culinary delights about the Cape
A TASTE OF CAPE TOWN
Thomas Niederste-Werbeck
240 pages, 200 color photos 25 x 28 cm € 45,00 | $ 55,00 | £ 40,00
Publication Date: October 12, 2026
ISBN: 978-3-7667-2925-5
FEATURES: banderole and Surbalin
