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February 5, 2019
Rating  51 (1)
Traditional South African Cuisine: A Journey through the flavors
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South Africa is a dream for any foodie, it has a wide selection of dishes that reflect the variety of landscapes, colors and people emerging from the vast cultural influences throughout the continent. In addition to its traditional culinary offerings, South Africa is developing a very modern and contemporary culinary culture. The warm atmosphere of the local spots allow you to further appreciate the incredible flavor of the South African food. Among the main leaders of this trend are, without a doubt, Cape Town and Johannesburg, where the restaurant sector is constantly evolving.
 
Johannesburg is known for its open-fire cooking and has restaurants specializing in meats such as Marble in Sandton and hipster bars like Che in Maboneng.
 
For luxury aficionados, the spectacular View Restaurant is a stand out at the Four SeasonsHotel, where dishes are prepared with a variety of seasonal ingredients and local flavors using herbs and vegetables grown at the hotel. A "must-try" for the chic travelers.




 
Soweto houses hidden treasures, small restaurants and wine bars with a unique atmosphere. The Wine Bar located in one of the most famous streets of Soweto, Vilakazi Street, is a restaurant that has an extensive menu with a fusion of African and international cuisine. It has the best local wines in the area to accompany each meal. On the same street, Vilakazi Restaurant offers local and Mediterranean dishes. In addition, Roots Restaurant, one of the tastiest, contains a gallery that exhibits local and African pieces of art.
 
In Pretoria, the administrative capital of South Africa highlights the Heritage Lifestyle Restaurant, whose motto is "African flavor with style" dedicated to those who want to try a menu devised with a traditional South African approach. Mains - served with options of pap, umngqusho, meatballs, salted rice or mashed potatoes - include red wine stew, mogodu (tripe), pork legs (tlhakwana) or chicken with curried butter. Its wine list includes some of the best wineries in South Africa, as well as its exclusive champagnes.
 
In Black Bamboo, the praised head chef of Gauteng Pellie Grobler, never repeats a dish. The menus are well balanced and delicately flavored. The first courses range from pickled fish to Cape curry, to salted carrots and scallops to kingklip casserole with tiger prawns, or spring loin with chickpeas and a bone marrow croquette.
 
A meal by Chef Chantel Dartnall, at the Mosaic Restaurant, can not be easily duplicated. Asparagus ice cream surrounded by zucchini, fava beans mousse, scallops bathed in maritime broth and radishes in vinegar, are some of the delicacies. And finally, the “piece of resistance” - Recipe for Romance, a bowl of flour, butter cubes, chocolate and an egg yolk.
 
In Cape Town, the recently opened The Stack stands out, where you can enjoy the different flavors of its delicious food and drink in the elegant two-story restaurant in Lenister Hall.
 
The award-winning Luke Dale-Roberts has recently opened the Short Market Club along with three partners; a very elegant place where food plays the lead role. Another delectable restaurant offers exquisite dishes is the Obi Restaurant. The renowned chef has opened a new Japanese restaurant in Cape Town that prepares sushi, tempura and ramen (the latest culinary trend). The fish is always fresh and perfectly prepared.
 
In Cape Town, at the Ritz Hotel, you will find the top of The Ritz revolving restaurant located on the 23rd floor offering incredible views of the city skyline. The menu of the restaurant, entitled "A trip of flavors by Cape Town", conceived by chef Adrian Cook and chef Maveer Thulsie is the result of a tribute to the traditions and the local culinary flavor of the city.

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October 10, 2017
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Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.