South Africa’s top restaurants for 2014

The 2014 winners of the influential Eat Out Mercedes-Benz Restaurant Awards were announced in Cape Town recently. The Test Kitchen, at the Old Biscuit Mill in Woodstock, Cape Town, took first place for the third year running.

1. The Test Kitchen, Woodstock, Cape Town

‘Local and international food-lovers alike flock to this gem, often after a month-long wait to get a table, and what an exceptional meal awaits them. It’s no surprise that this celebrated eatery, by chef Luke Dale-Roberts, the very deserving third-time winner of Restaurant of the Year, is now featured on the list of the World’s 50 Best Restaurants.’

2. Five Hundred, Sandton, Johannesburg

‘There’s outstanding technique and presentation on show here. Chef David Higgs’s produce-driven menu is all about allowing individual ingredients to shine, and giving diners a fine time. It’s not wacky or concept-driven – it’s delicious food taken to a new level.’

3. The Tasting Room at Le Quartier Francais, Franschhoek, Western Cape

‘So much of what chef Margot Janse does defies description, but one thing is certain – she’s pushing the envelope in showcasing unique South African flavours. This is culinary storytelling at its best. The African surprise menu is a playful, innovative feast of visual surprises.’

4. Restaurant Mosaic at the Orient, Elandsfontein, Pretoria

‘Chantel Dartnall, our 2014 San Pellegrino Chef of the Year, reigns supreme at this flamboyant restaurant. Inspired by her travels and showcasing a strong botanical theme, the menu reads like a playful, floral ode to the senses.’

5. Jordan Restaurant, Stellenbosch, Western Cape

‘Chef George Jardine’s seasonal menu captivates with outstanding flavours, textures and techniques. Sensitively sourced ingredients are prepared with complete confidence, and the end result is food that is unpretentious but delicious and beautiful to behold.’

6. Overture, Stellenbosch, Western Cape

‘There’s no doubt about it: chef Bertus Basson is leading the pack when it comes to cooking South African heritage food. He’s putting traditional ingredients and techniques back on the plate. His focus on fresh, natural flavours, use of top-quality produce and precise technique results in intense, delicious dishes.’

7. Rust en Vrede, Stellenbosch, Western Cape

‘Everything you’ve heard about this restaurant is true – the service is excellent, the space captivating and the attention to detail unparalleled. From the magical bread course of mini Guinness loaves and goat’s butter to petits fours at meal’s end, it’s an enchanting experience.’

8. DW Eleven-13, Dunkeld West, Johannesburg

‘Marthinus Ferreira is an extremely passionate chef who’s worked with the likes of Heston Blumenthal – and it shows. This is a man striving for constant improvement, and his contemporary menu with hints of bistro classics offers a feast of note.’

9. The Restaurant at Newton Johnson, Hemel en Aarde Valley, Hermanus

Eric Bullpitt’s food has always been technically sound (as diners at his former establishment, The Roundhouse, would know), but now he’s cooking with more confidence, demonstrating a fantastic balance of flavours. Dishes are bursting with flavour and show a clear and uncluttered focus on the core ingredient.

10. Terroir, Stellenbosch, Western Cape

Michael Broughton uses top quality produce and winning flavour combinations, and puts his own touch on the classics. Plating is gorgeously uncluttered and every dish shows a mastery of technique. The portions are generous and the flavours wonderfully layered, leading to a marvellous, memorable experience.

 This article originally appeared here