Cape Malay

The Gold Restaurant in Cape Town offers a dining experience with a difference. Situated at the Gold of Africa Museum, this restaurant provided delightful Cape Malay and traditional African cuisine, as well as live entertainment and the chance to browse the sparkling gold museum. Your culinary journey will start with some interactive Djembe drumming as you enjoy songs from the southern, western and central Africa for the rest of the night. Lunch is available at the restaurant, with a slimmer version of the extravagant dinner menu on offer. Walking through the historic Martin Melck building and into the ancient courtyards of the Gold Restaurant, you will feel the strong African vibe all around you. Offering true Cape Malay and Africa cuisine, guests will not be let down by the superb choice of dishes.

The Volkskombuis Restaurant in Stellenbosch opened in 1977 and since then their main focus has been specialising in the same traditional Cape Malay favourites of old. The restaurant was designed by Sir Herbert Baker, who was the designer of the Union Buildings in Pretoria as well as Groote Schuur. Originally the building was used as housing for farm labourers but eventually became known as De Volkskombuis aan de wagenweg naar de Kaap, meaning the people's kitchen on the wagon road to Cape Town.

When visiting restaurants in Stellenbosch, Terroir is a must if you are searching for an authentic Cape Provencale experience. Since it was established in 2004, Terroir has quickly established itself as one of the best restaurants in Cape Town, having collected a large number of accolades in just a short space of time. Terroir's achievements include the Eat Out Johnny Walker Restaurant of the Year 2006, Eat Out Service Excellence Award 2006, Dine (Wine magazine) Top 10 Restaurant in 2005, 2006 and 2007, Eat Out Top 10 Restaurant 2005 and 2006, and Best of Wine Capitals of the World South African Wine Tourism Restaurant of the Year 2006. Chef Michael Broughton joined up Kobus Basson of Kleine Zalze to make his dream of opening a restaurant in the winelands come true, and with him he has brought many years of experience and success. Diners are treated to unique taste sensations which are changed on regular basis due to the decision to use only fresh seasonal ingredients.