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Gourmands form an orderly queue: This elegantly transformed 1830s house in one of the oldest parts of the city is amongst the finest of fine dining restaurants in Cape Town. It's a tremendous boast, and one which has everything to do with Harald Bresselschmidt's uncommon culinary acumen. He's a chef schooled in the classics (East and West), yet his love of innovation is compulsive; some call him avant-garde (how about springbok medallions with foie gras?), but he also takes great care with the most simple-sounding dishes, such as his signature aubergine soufflé or slow-roasted wild boar. For those who abhor decision making, Bresselschmidt's degustation menus take all the hard work out of the equation, and astute wine recommendations trip off the tongues of the studied sommeliers. The blond-hued, straight-laced interior (for a straight-laced crowd) reflects some of the building's historic architectural heritage, mixed with classy modern designer furniture. The alfresco courtyard, with its humungous palm tree and cascading foliage, is magnificent in summer, especially when the moon is full.