Greenhouse

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.