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Thursday, February 02, 2017

Cape Town’s Rise to Culinary Prominence

It wasn’t so long ago that the signature dinner in Cape Town was a traditional braai, a barbecue featuring copious amounts of meat like boerewors sausages. If that didn’t satiate your carnivorous cravings, you could always stop at the local butcher for a bag of biltong, the popular South African snack of air-dried beef jerky. Then the Apartheid regime ended and the city started to embrace its diversity of cultures, especially when it came to expanding the palate at your nightly meal. The fusion of Dutch, French, Malaysian, Indian, and African cooking has melded to create an exciting new cuisine. 

The latest batch of talented chefs take full advantage of Cape Town’s melting pot and its envied locale, straddling the Atlantic and Indian Oceans as the largest city on the southernmost point of the continent. Everywhere you look is water and thankfully the fresh bounty of the sea now appears on the menu alongside the many types of meat, all washed down with South Africa’s world-class pinotage and sauvignon blanc vintages. You don’t have to step far from your hotel room to find a restaurant that scintillates the taste buds. Fine dining is sprouting up in all parts of the city like the blooming of king proteas, the national flower, at the city’s Kirstenbosch Botanical Garden. So pick a neighborhood, any neighborhood. 

My entire story on the Cape Town dining scene can be found in the February/March 2017 issue of Virtuoso Traveler

 

Posted by Steve Jermanok on 02/02/17 at 06:00 AM
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Longtime Boston Globe travel writer, Steve Jermanok, dishes out his favorite travel locales and provides topical travel information that comes across his desk.

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