95 Keerom

When this urbane restaurant opened in 2005, it was proof that the Cape Town dining scene had come of age. Not only because it feels good to walk through, but because the food is simple and straightforward, service is excellent, and owner Giorgio doesn't charge exorbitant prices just because he can. It's affordable glam, and Capetonians love it. The food here is also wonderfully pared down, free of the rich, sauce-heavy dishes favored by many top chefs. ("Rich sauces are what keep you awake at night," says Giorgio). The menu is extensive, but I recommend starting with one of the carpaccio choices and follow with the tuna, seared slightly "New York-style," with capers, olives, and tomatoes. If fish isn't fresh off his boat, Giorgio doesn't serve it. For meat-eaters, the slow-cooked springbok is a definite hit; a good vegetarian choice is the butternut ravioli, tossed in browned sage butter.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.