Eating Out

The cuisine of most nationalities is to be found in the wide choice of restaurants in and around Cape Town. Fresh vegetables are supplied from the thriving agricultural sector and meat of excellent quality is available.

Traditional cuisine is a mixture of Indonesian, Malaysian, French, German, British and Dutch. During the winter months, venison (especially springbok) of all kinds is popular. Live Cape rock-lobster (crayfish) and perlemoen, along with a superb selection of freshly caught fish, are widely available. Fish and seafood are a popular dish in the region. Cape Town's restaurants serve hefty portions which are enough to satisfy any appetite. The quality of meat is extremely good and the variety wide. Beef, lamb and veal dominate menus with venison being popular in winter. Chicken and duck are also available at most restaurants.

South Africans are extremely fond of braaiing (barbecuing), and boerewors (sausage), kebabs and lamb-chops are popular. Fruit is plentiful and deliciously sweet.

Wine has been made in the region since Jan van Riebeeck's first vineyard was planted at Bishopscourt. Simon van der Stel started the winelands of Constantia, and Stellenbosch, Paarl, Somerset West and Franschhoek areas are currently producing some of the best wines in the world. Beer is also a favourite drink among the locals.