Cape Town

“Truly modern South African cooking in a stylish, award-winning space”

The Cellars-Hohenort Hotel 93, Brommersvlei Road, Constantia Heights Constantia, 7806, Cape Town, South Africa

+27 21 795-6226

Progressive, gastronomic storytelling with local and historical ingredients

Claim to fame: Flagship restaurant of The Collection by Liz McGrath, situated at the historic Cellars-Hohenort in Constantia

Reason to go: A place where you can taste great African fables and local ingredients

To look out for: Truly modern South African cooking in a stylish, award-winning space

This is food that will really make you savor South Africa’s rich earth, it’ll conjure the aromas of its forceful nature and the scent of its rare wildlife. While it’s thoroughly modern, it’s food that’s expressly designed to put you in touch with the country’s heritage, it’s been carefully masterminded, created and executed with deep meaning. Nothing is flippant, nor do dishes just happen. They strive to create an experience for the guest that is as thoughtful, complex, happy and magnificent as the country that they call home.
The newly revamped Greenhouse is situated at one of three iconic properties owned by the late great Liz McGrath who was hailed as one of the country’s most esteemed hoteliers. Greenhouse has Executive Chef Peter Tempelhoff at its helm with Head Chef Ashley Moss as his wingman – a team that looks deeply into what we eat and where our foods and flavors originate from.

Tasting menus are made up of four courses, you’ll have to make the hard decision of choosing those four from the eight on offer. The African Hunter menu, the most exciting and progressive, truly celebrates the Templehoff team’s interpretation of modern South African cuisine. Hermanus abalone is served with egg custard, sesame crispy sea plants, smoked soy hamachi, sago (A starch extracted from tropical palm stems), mango atchar and fresh turmeric. A new take on the traditional cornbread favorite, the mielie comes with popcorn butter, bacon jam, streaky brioche and smoked banana cream. Sweetbreads find fungus gel, miso and peas as perfect partners. Dough balls are presented under individual glass domes, they rise in front of your eyes and are suddenly whisked away to be , served warm with local Huguenot cheeses, paired perfectly with a Constantia Valley noble late harvest.

Wines are carefully chosen and precision-paired with every course. Service is next-level-minutely fine-tuned, the staff is of the type that you only wish you could encounter on a daily basis. And you might just, because there’s always sequel to a good fable.

12forward by White Guidelists 12 eateries in each chosen city that represent the very forefront of gastronomy.