When considering the reasons why people visit Cape Town, many think of it as a top destination for Oenophiles (that’s wine lovers to the uninitiated), but there is also a foodie revolution going on in the metropolis.
Bree Street, dubbed Cape Town’s coolest restaurant strip, is where foodies in the know are heading. To get the inside track on the Bree Street food scene, we caught up with the team at travel agency Acacia Africa, who have offices in Cape Town, for their recommendations on the top 10 eateries in this new foodie hotspot.
La Parada's amazing vibe comes a close second to the tapas served at the restaurant. If you’re a seafood lover, the seared sesame crusted tuna and prawn croquettes get top billing but arrive early if you want to experience the menu at sundown as you’ll be hard-pressed to find a seat.
Seabreeze Fish & Shell
Oysters and bubbly anyone? Seabreeze Fish & Shell is one of the best places to down both, and if you’re a die-hard fish and chips fan or have yet to be converted, this is the place to get stuck in.
Pure Elixir Cafe
With its wooden Mother Earth vibe, it’s fitting that the Elixir Cafe is vegan-friendly. Its organic, preservative free and gluten-free options are thoughtful nods to the growing plant-based food movement and the homemade milk alternatives (such as almond, cashew, hemp, oat and coconut milk) will really get you enthused about living and eating more consciously. Not cheap, but the menu is progressive and the Organic Vegan Roti and Chocolate Smoothie should be on your “to go” list.
Cooking from the screen to the streets, The Hot Skillet is run by former My Kitchen Rules SA finalists Gomotsegang Modiselle and Oginga Siwundla. You can expect a distinctly South African flavour in their dishes and their breakfast is “to get up for,” Eggs Benedict, Banger and Egg Sandwich and Cornflake Crusted Cinnamon French Toast on the mouth-watering menu. Every Friday is Braai Day, but housed inside The Young Blood Gallery, which exhibits incredible art from local artists, any day will be food for the soul.
Bowls on Bree
When you find out Bowls on Bree uses sustainably sourced ingredients, you know you’re on to a good thing. Their dishes are jam-packed with either trout, tofu or chicken - the added grains, greens and dressings ensuring you feel good from the inside-out!
Culture Club Cheese
Described as a “wedge of fabulousness,” Culture Club Cheese is the place to dig into if you’re a fan of all things well, cheese - 80% of which is locally sourced. Toasted sandwiches which are literally drowning in toppings; healthy salads for the calorie counters amongst us, cheese platters, omelettes and more will have you seeing cheese in a brand new light. The owner, Luke (a cheesemaker, monger and affineur from the UK) is impressively passionate about his offerings and there are many different flavours to be explored. Try the delicious tapas or even a camembert mac ‘n cheese.
If you want to eat the whole beast head for La Tete. Chef Giles Edwards’ offal menu draws on dishes from the famous London restaurant St. Johns - where he worked previously - with a dash of South Africa thrown in. There are plenty of seafood options if you’re not big on meat and you can expect a varied menu on each visit as the menu is dependent on what's available locally.
Bacon on Bree
If you’re always left salivating when pork is on the menu, try Bacon on Bree, an upmarket 'baconporium.' Chow down on everything from bacon-and-brie croissants to baguettes topped with roasted tomato, bacon and brie. It has a relaxed ambience and checking out the secret courtyard is a must.
RED! The Gallery
Why settle for a coffee to go when you could stay and sip on your latte in an art gallery? At “Red! The Gallery,” it’s all about appreciating South Africa’s best and emerging artists. Breakfast here will really fuel the imagination. Go for the campfire breakfast – three eggs cooked in onion, tomato and chillies all topped off with cheddar cheese.
So, when it comes to finding a slice of foodie Heaven in Cape Town, head for Bree Street and you can't go wrong.