For an unforgettable meal in the winelands, take a trip out to this Eden where the farm-to-table cuisine is imaginative and exquisite (a red salad of beets, strawberries and tomatoes is almost too pretty to eat). The institution's purity is evident when, between courses, diners are encouraged to walk through the gardens where almost all of the ingredients are grown. This is an experience that should not be missed by foodies, garden lovers or those who appreciate living well.

This modish glass, steel and slate-stone restaurant is the centerpiece of Steenberg, the oldest wine farm in the Cape, established 1682. Chef Kerry Kilpin presents seasonal local produce in a tapas menu—lots of oysters, sashimi, tartars and terrines—and heartier bistro fare, such as Karoo lamb chops and braised pork belly, à la carte. Grab a table on the sunlit terrace next to the reflective pool and sip a local wine—it’s the place to be.

A stunning Indian restaurant with a beautiful setting at the Taj, Bombay Brasserie is by far the best Indian restaurant in Cape Town.

At FYN, South American produce is enhanced in contemporary Japanese cuisine while service and management are conducted with French vigor.

Award-winning chef Peter Templehoff incorporates South Africa regional produce and culture at this restaurant, part of which is in an actual greenhouse. With an emphasis on sustainability, the restaurant’s exquisite menu shifts according to the season and what is locally available. In the summers, a house favorite is “Release the Kraken”, an ethically sourced octopus dish present with swirling dry ice and black octopus ink. Greenhouse’s honest, ornate and tasty dishes have earned it a spot as one of the most influential restaurants in the country.

Hemelhuijs beautifully presents modern South African cuisine.

Kyoto Garden Sushi, a Japanese spot just off Kloof Street is a go-to for sushi-crazy Capetonians.

Dashing entrepreneur Michael Townsend’s Portuguese-influenced seafood restaurant sits right on the harbor in Kalk Bay. The dining room is a modish, all-white, glass-walled space where the ocean waves crash against the windows inches from your table. Apart from prawns imported from Mozambique and cooked spicy Piri-Piri style, all the fish is sourced directly from the boats in the harbor below.

Adjacent to the Test Kitchen in the Old Biscuit Mill, this Luke Dale-Roberts venture is a small-plates restaurant and gallery that has a minimalist, almost Nordic look. Each month the black-tiled walls are hung with the work of a local artist, although the real art is on your plate: immaculately presented dishes, such as foie gras with a flourish of nectarine, or fried prawns with tom ka gai butter sprinkled with peanuts.