Cape Town Food Guide: Best Restaurants, Street Food & Local Dishes

Cape Town’s food scene is one of the most varied in Africa, shaped by Malay, Dutch, British, and indigenous Khoi-San influences that have been layering for 350 years. Eating your way through it — from Cape Malay curry in Bo-Kaap to sashimi at the V&A Waterfront — is one of the better ways to understand the city.

Prices listed are approximate as of 2026. The rand fluctuates; confirm current prices when booking.

Dishes to Try

Bobotie is the cornerstone of Cape Malay cooking: spiced minced beef or lamb baked with a savoury egg custard on top, usually served with yellow rice and apricot chutney. It’s mild enough for most palates, layered with turmeric and dried fruit.

Cape Malay curry differs from Indian curries — less heat, more sweetness, using cinnamon, cardamom, and tamarind. The lamb and fish versions are both worth trying.

Bunny chow is a Durban import that’s popular across South Africa: a hollowed-out loaf of white bread filled with curry. Find it in casual spots and takeaways citywide.

Biltong is cured, spiced dried meat (usually beef or game) — a snack sold by weight at delis and supermarkets. R120–200/100g for good-quality game biltong.

Braai is South African barbecue, but treat it as more of a ritual than a dish. If you’re invited to one, accept.

Koeksisters are plaited dough pieces deep-fried and soaked in cold syrup — extremely sweet, traditionally Cape Malay. Do not confuse them with the Afrikaner koeksister (a drier, coconut-coated version).

Fine Dining

La Colombe (Constantia Uitsig, Silvermist Wine Estate) — consistently among South Africa’s top tables. The tasting menu runs approximately R1,200–1,500 per person excluding wine. Book at least 4–6 weeks ahead for weekends.

The Pot Luck Club (Old Biscuit Mill, Woodstock) — tapas-style sharing plates from Eat Out winner Luke Dale-Roberts. From approximately R200 per person for a light meal; budget R400–500 for a full table spread. Rooftop space gets busy; book.

Harbour House (V&A Waterfront) — the most reliable waterfront option for fresh fish. Expect R250–400 for mains. The views justify the price premium over similar food inland.

La Mouette (Sea Point) — French-influenced seasonal tasting menu and à la carte. Approximately R350–500 per person for two courses without wine. More accessible than La Colombe; still a serious kitchen.

Mid-Range: Long Street and Bree Street

Bree Street has become Cape Town’s most concentrated dining strip. A few consistent performers:

Haas (Bree Street) — an art-gallery-café hybrid with simple, well-executed all-day food. Good coffee, approachable lunch plates from R120–180.

Publik Wine Bar (Bree Street) — natural and independent South African wines by the glass, straightforward small plates. Bottles from R250; food from R90.

Liam Tomlin Food (Bree Street) — a chef’s restaurant doing refined sharing plates. Expect R200–350 per person.

Long Street has more casual options, suited for mid-range dinners without the buzz of Bree Street. El Burro (Long Street) for Mexican (from R120 for tacos) remains a reliable choice for something lighter.

Budget and Street Food: Bo-Kaap and Markets

Bo-Kaap is where Cape Malay cuisine is most concentrated. The neighbourhood is compact and walking distance from the City Bowl. Noon Gun Tearoom & Restaurant on Longmarket Street is the longest-running and most straightforward option for bobotie, Cape Malay curry, and koeksisters. Mains from approximately R130–180.

The Bo-Kaap Kombuis on Wale Street is popular for group lunches — set menus featuring multiple Cape Malay dishes. Approximately R200 per person for a fixed spread.

Street food is less formalised than in Southeast Asian cities — look for boerewors rolls (R60–90) at market stalls, fresh corn on the cob on the beachfront, and biltong from any deli.

Food Markets

Neighbourgoods Market (Old Biscuit Mill, 375 Albert Road, Woodstock) — Saturdays, 9am–2pm. The largest and most established. Expect artisan bread, aged cheese, Cape Malay snacks, charcuterie, fresh oysters, craft beer, and rotating hot food stalls. Busy by 11am; arrive early or expect queues.

Oranjezicht City Farm Market (OZCF) — now based at the V&A Waterfront (Granger Bay), open Saturdays 8am–1pm. Smaller, focused on organic produce and prepared food from local growers. Less of a social event than Neighbourgoods, better for fresh ingredients.

Bay Harbour Market (Hout Bay Harbour) — weekends and public holidays, 9:30am–4pm. A converted warehouse on the working harbour. Good range of cooked food, crafts, and live music. A 30-minute drive from the City Bowl, but pairs well with the Chapman’s Peak coastal drive.

Wine Region Day Trips

Cape Town is 45 minutes from two of South Africa’s main wine regions.

Stellenbosch — the closest and most established. Tasting fees run R150–300 per person at most estates. For food: Jordan Restaurant (Jordan Wine Estate) does a strong weekday lunch — approximately R400–500 per person. Tokara (Helshoogte Pass) has a deli and restaurant with views across the Winelands to False Bay.

Franschhoek — the most food-focused of the two towns, billed as South Africa’s culinary capital. Bread & Wine Vineyard Restaurant (Moreson Wine Farm) is reliable for wood-fired pizzas and charcuterie (R150–250). For a longer occasion, The Tasting Room at Le Quartier Français is consistently one of South Africa’s best restaurants — tasting menu approximately R1,500–2,000 per person; book well in advance.

Neither town requires a car if you use the Franschhoek Wine Tram (an open-sided tram that connects estates; tickets from approximately R290 per person) or book a day tour from Cape Town.

Practical Tips

Reservations: Book all fine dining and popular Bree Street spots at least one to two weeks ahead; La Colombe and The Tasting Room in Franschhoek require 4–8 weeks for weekends. Walk-ins work at market stalls, Bo-Kaap tearooms, and casual Long Street spots.

Tipping: 10–15% is standard. At fine dining, 15% or more for good service. Tip in cash where possible — it reaches staff more directly. Check whether service has been included before adding extra.

Operating hours: Many kitchens stop taking orders at 9:30–10pm. Lunch service often ends at 2:30–3pm. Saturday markets close by 2pm. Plan accordingly.