Meta Description: Discover 40 foods to eat in Cape Town, from bobotie, gatsby and Cape Malay curry to snoek, braai, koesisters, biltong, milk tart and local seafood.

Focus Keyphrase: foods to eat in Cape Town

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Cape Town is often introduced through its scenery.

Travel guides tell you about Table Mountain, Camps Bay, the Cape Peninsula, Robben Island, Boulders Beach and the spectacular vineyards of the Cape Winelands.

All deserve a place on your itinerary.

But one of the best ways to understand Cape Town is much simpler.

Eat.

The city’s food tells the story of South Africa.

It reflects centuries of migration, indigenous traditions, colonialism, slavery, trade across the Indian Ocean, farming, fishing, religious communities and modern global influences.

Cape Malay cooking carries flavors shaped by Southeast Asian and South Asian connections.

Afrikaans food traditions appear in baked dishes, preserves and desserts.

Township cuisine reflects creativity, community and affordability.

Seafood connects the city to the Atlantic Ocean.

Modern chefs reinterpret indigenous ingredients and South African classics.

Meanwhile, street foods such as the enormous Cape Town gatsby show that some of the city’s most beloved meals have nothing to do with fine dining.

Cape Town Tourism itself emphasizes the city’s unusually broad culinary mix, from traditional local dishes to food reflecting communities from across Africa, Asia and the Middle East.

For safari travelers spending a few days in Cape Town before or after exploring the Kruger region, Botswana, Namibia, East Africa or Uganda gorilla trekking, eating local food provides an entirely different way to experience Africa.

This guide explores 40 foods to eat in Cape Town, including traditional South African meals, Cape Malay specialties, desserts, snacks, seafood and everyday dishes that help explain the city’s diverse cultural identity.

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1. Gatsby

If Cape Town had an official street-food sandwich, the gatsby would be a serious contender.

It is enormous.

A typical gatsby begins with a long bread roll filled generously with hot chips and additional fillings such as steak, chicken, fish, calamari, polony or other options.

Sauces and salad may be added, and variations differ between shops and neighborhoods.

The meal was created in Cape Town in the 1970s and became particularly associated with communities on the Cape Flats. Cape Town Tourism identifies Athlone as central to the gatsby’s origin story.

A gatsby is generally intended for sharing.

Trying to eat an entire one yourself can become an adventure independent of the rest of your holiday.

For visitors, the important point is not simply quantity.

The gatsby represents a genuine part of Cape Town’s urban food culture.

SEO keywords: Cape Town gatsby, Cape Town street food, South African fast food, food in Cape Town.

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2. Bobotie

Bobotie is one of South Africa’s best-known traditional dishes.

It typically consists of seasoned minced meat baked beneath a savory egg-based topping.

Spices, dried fruit and other ingredients may be incorporated depending on the recipe.

The result combines savory, gently sweet and aromatic flavors.

Bobotie is often served with rice and accompaniments such as chutney.

Recipes vary significantly from household to household.

That variation is part of the dish’s appeal.

Eating bobotie in Cape Town gives travelers a window into the overlapping food traditions that developed around the Cape.

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3. Cape Malay Curry

One of the essential experiences for anyone interested in Cape Town food is a proper Cape Malay curry.

Cape Malay cooking developed from a complex historical mixture of influences, including people brought to the Cape from parts of Southeast Asia and the Indian Ocean world.

Curries are generally aromatic rather than focused solely on intense chilli heat.

Spices such as turmeric, cinnamon, cardamom, coriander and cumin may appear depending on the dish.

Chicken, lamb, beef, vegetables or seafood can be used.

A good Cape Malay curry communicates history through flavor.

For travelers exploring Bo-Kaap, trying Cape Malay food is particularly meaningful when combined with learning about the area’s Muslim heritage and community history.

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4. Koesister

Do not confuse a Cape Malay koesister with an Afrikaner-style koeksister.

They are related only in name and sweetness.

Cape Malay koesisters are soft, spiced, doughnut-like treats commonly flavored with warming spices and sometimes citrus notes.

After cooking, they are coated or soaked in syrup and often rolled in coconut.

They are particularly associated with Sunday mornings in Cape Muslim communities.

Cape Town Tourism highlights the distinction between the soft, spiced koesister and the crisp braided koeksister.

For travelers interested in local culture, this is much more than dessert.

It is a food connected to family and community tradition.

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5. Koeksister

The koeksister is the crisp, braided alternative.

Dough is twisted or plaited, fried and immersed in cold syrup.

The result is intensely sweet, sticky and crunchy.

Because the syrup penetrates the fried dough, the inside remains juicy while the exterior retains some crispness.

Try both a koesister and koeksister during your Cape Town stay.

It is one of the easiest ways to appreciate how different South African cultural traditions can produce entirely different foods with similar names.

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6. Snoek

Cape Town’s relationship with the ocean makes snoek one of the city’s important local foods.

Snoek is a fish commonly associated with the Cape coast.

It may be grilled, smoked or prepared over an open fire.

One famous preparation is braaied snoek, sometimes glazed with apricot jam or another sweet-savory mixture.

The combination may initially sound unusual to international visitors, but sweetness works surprisingly well with the fish’s strong flavor.

Snoek also appears in pâtés, spreads and traditional home cooking.

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7. Snoek Braai

Although snoek itself deserves a place on this list, a snoek braai is sufficiently distinctive to count separately.

The fish is cooked over coals, adding smoke and char to its natural flavor.

Preparing food over fire is central to South African social culture.

When snoek is cooked outdoors and shared with family or friends, the experience becomes much more than simply eating fish.

It combines Cape seafood with the broader South African tradition of braai.

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8. Traditional South African Braai

Calling a braai simply a barbecue does not fully explain its cultural importance.

Yes, meat is cooked over fire.

But a braai is also a social event.

Friends and family gather.

People talk.

Food is prepared slowly.

There may be beef, lamb, chicken, boerewors, chops, vegetables and bread.

The specific menu varies.

For travelers, joining a genuine braai can provide a more authentic insight into everyday South African life than eating another formal restaurant dinner.

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9. Boerewors

Boerewors is a traditional South African sausage.

Its name translates roughly as “farmer’s sausage.”

It is usually made primarily from beef combined with spices and, depending on the recipe, other meats.

Boerewors is strongly associated with braais.

Its spiral shape makes it immediately recognizable.

A freshly grilled piece of boerewors served simply with bread or accompanying dishes should be on the food list of any meat-eating visitor to South Africa.

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10. Boerewors Roll

A boerewors roll transforms the sausage into an easy street-food-style meal.

Grilled boerewors is placed in a bread roll and commonly topped with tomato-and-onion relish or sauce.

It is straightforward, filling and deeply South African.

Travelers sometimes focus too heavily on sophisticated restaurants in Cape Town.

Meals like a boerewors roll are reminders that everyday food is equally important.

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11. Biltong

Biltong is one of South Africa’s most famous snacks.

Meat—commonly beef, although other varieties exist—is cured with salt, vinegar and spices and then dried.

It is not identical to jerky.

Preparation, texture and seasoning differ.

Biltong can be sliced thinly, cut into thicker pieces or sold in sticks.

Travelers often become enthusiastic enough to want to bring some home.

Check customs and biosecurity rules in your destination country before attempting to travel internationally with meat products.

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12. Droëwors

If you enjoy biltong, try droëwors.

The name means dried sausage.

It is usually made using a spiced meat mixture related to boerewors and dried into thin sausage lengths.

Droëwors is portable, protein-rich and popular as a snack.

It works particularly well during road trips or safari transfers.

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13. Bunny Chow

Bunny chow originated in Durban rather than Cape Town, but it has become widely recognized as one of South Africa’s iconic foods and can be found in Cape Town.

The dish consists of a hollowed loaf or portion of bread filled with curry.

Despite the name, it contains no rabbit unless specifically prepared that way.

Its history is closely associated with Durban’s Indian community.

Eating bunny chow in Cape Town provides an opportunity to experience another major dimension of South African culinary culture.

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14. Salomi

A salomi is a Cape Town favorite consisting of curry wrapped in a roti.

Fillings may include chicken, lamb, steak or vegetarian curry.

It is portable, satisfying and packed with flavor.

Cape Town Tourism lists salomi alongside gatsbys, koesisters and other foods strongly associated with the city’s everyday culinary culture.

For travelers wanting authentic Cape Town street food, this should be high on the list.

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15. Samoosas

South African samoosas reveal the country’s connections with Indian and Cape Malay cooking traditions.

These triangular pastries are filled with seasoned meat, vegetables, cheese or other ingredients and fried until crisp.

Spelling often appears as “samoosa” rather than the “samosa” commonly used elsewhere.

They make excellent snacks while exploring markets or neighborhoods.

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16. Denningvleis

Denningvleis is a traditional Cape Malay meat dish.

It is usually prepared slowly, producing deeply developed sweet-and-sour flavors.

Tamarind has historically been associated with the dish, although recipes vary.

For visitors who already know Cape Malay curry and bobotie, denningvleis provides an opportunity to go deeper into Cape culinary traditions.

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17. Tomato Bredie

A bredie is a slowly cooked stew.

Tomato bredie usually combines meat—often lamb—with tomatoes and seasonings.

Slow cooking produces a rich, comforting meal.

Bredies are particularly suited to Cape Town’s cooler winter weather.

They demonstrate how traditional South African home cooking can be much more subtle than the meat-heavy stereotype sometimes presented to tourists.

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18. Waterblommetjie Bredie

One of the most distinctive Cape dishes is waterblommetjie bredie.

Waterblommetjies are edible aquatic plants native to the Western Cape.

The flowers are traditionally used in a stew, commonly with lamb.

Because this ingredient is seasonal, travelers may not encounter the dish throughout the year.

When available, it provides a genuinely regional food experience.

This is exactly the kind of dish worth trying because it connects cuisine to the specific ecology of the Cape.

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19. Potjiekos

Potjiekos is slow-cooked food prepared in a cast-iron pot known as a potjie.

The pot sits over coals or a controlled outdoor fire.

Ingredients may include meat, vegetables, spices and other components.

Part of the appeal lies in the method.

Potjiekos takes time.

It encourages social gathering while the meal cooks.

Like braai culture, the preparation becomes part of the experience.

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20. Pap

Pap is a maize meal staple eaten widely across southern Africa.

Its consistency varies from soft porridge to firmer forms depending on preparation.

Pap often accompanies meat, vegetables, relish or stew.

International visitors occasionally overlook staple foods because they appear simple.

But eating local staples is one of the most important ways to understand any cuisine.

Pap provides energy, affordability and versatility and remains central to everyday meals across many communities.

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21. Chakalaka

Chakalaka is a spicy vegetable relish commonly served alongside pap, meat, bread or braai dishes.

Recipes vary widely.

Ingredients may include tomato, onion, peppers, carrots, beans and spices.

Some versions are hotter than others.

Chakalaka works particularly well with grilled meat.

If you attend a South African braai, you may encounter it as one of several accompanying dishes.

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22. Samp and Beans

Samp and beans is a traditional South African comfort food.

Samp consists of dried maize kernels that have been cracked or coarsely processed.

When slowly cooked with beans, it becomes filling and satisfying.

The dish has deep cultural roots and appears in numerous South African communities.

It is not flashy.

That is part of its appeal.

Some of the foods most closely connected to people’s lives are simple staples rather than restaurant showpieces.

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23. Umngqusho

Closely related to samp and beans is umngqusho, particularly associated with Xhosa cuisine.

Preparation varies between households.

The combination of maize and beans may be enriched with seasonings or other ingredients.

Travelers interested in food culture should actively seek opportunities to taste dishes linked to South Africa’s different communities rather than treating “South African cuisine” as one homogeneous tradition.

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24. Vetkoek

Vetkoek literally means “fat cake,” but the experience is more appealing than the translation might suggest.

The dough is deep-fried until golden.

It can be eaten sweet with syrup or jam or split and filled with savory ingredients such as minced meat.

The outside is fried while the inside remains soft.

Vetkoek is filling, inexpensive and unmistakably comforting.

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25. Roosterkoek

Roosterkoek is bread cooked over a grill or coals.

The name essentially refers to grilled bread.

Fresh roosterkoek can accompany braaied meat or be eaten with butter, cheese, jam or other fillings.

Simple foods often taste exceptional when prepared properly, and bread cooked over fire is a perfect example.

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26. Braaibroodjie

A braaibroodjie is essentially South Africa’s grilled sandwich prepared over braai coals.

Common fillings include cheese, tomato and onion, sometimes with chutney.

The sandwich is toasted over fire until the bread becomes crisp and the cheese melts.

For many South Africans, the braaibroodjie can be nearly as important as the meat itself.

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27. Malva Pudding

Few South African desserts are more comforting than malva pudding.

This warm baked pudding is soft and sweet, typically enriched with a sauce that soaks into the sponge after baking.

It is often served warm with custard, cream or ice cream.

Despite its name, modern malva pudding generally has no obvious connection to the pudding concept familiar in some countries.

It is closer to a warm soaked cake.

Order it after dinner at least once.

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28. Milk Tart

Milk tart, or melktert, is one of South Africa’s classic desserts.

A pastry crust is filled with a creamy milk-based custard and usually dusted with cinnamon.

It is lighter than many rich baked desserts.

Milk tart can appear at bakeries, cafés, family gatherings and restaurants.

Pair a slice with coffee during a relaxed afternoon in Cape Town.

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29. Peppermint Crisp Tart

Peppermint Crisp tart is a particularly nostalgic South African dessert.

It traditionally combines biscuits, caramel-like filling, cream and peppermint chocolate.

The result is sweet, rich and unmistakably indulgent.

It may not be the oldest traditional food in South Africa, but it has become a familiar dessert in many homes.

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30. Hertzoggies

Hertzoggies are small South African tartlets commonly made with a pastry base, jam and coconut-meringue topping.

They are particularly associated with Cape Malay baking traditions, although the history of the name is connected to South African politics.

For travelers exploring bakeries and traditional sweet foods, Hertzoggies offer something less internationally famous than milk tart or koeksisters.

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31. Rusks

South African rusks are hard, dry biscuits or pieces of twice-baked bread traditionally dipped into tea or coffee.

Buttermilk varieties are especially popular.

Trying to bite directly into a hard rusk without dipping it first can be an unexpectedly challenging breakfast experience.

They are practical, long-lasting and ideal for travel.

Safari lodges may occasionally serve them alongside morning drinks.

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32. Amarula Desserts

Amarula is a South African cream liqueur produced using fruit from the marula tree.

Rather than focusing solely on drinking it, visitors will also encounter desserts flavored with Amarula.

Cheesecakes, sauces, ice creams and puddings may incorporate the liqueur.

It creates a distinctly southern African flavor association and often appears in safari lodges and tourism-focused restaurants.

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33. Cape Seafood

Cape Town is surrounded by ocean.

Ignoring seafood during a visit would be a missed opportunity.

Fresh fish, calamari, mussels and other seafood appear on menus throughout the city.

The exact species available may vary according to season, sustainability considerations and supply.

Travelers interested in responsible eating should pay attention to seafood sustainability guidance rather than assuming every species is equally appropriate to consume.

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34. Fish and Chips

Sometimes simple food perfectly matches its setting.

Fresh fish and chips eaten near Cape Town’s coast can be one of the most enjoyable meals of the trip.

Hake is commonly used, though offerings vary.

Coastal destinations around greater Cape Town and the peninsula have long fishing traditions.

The experience becomes especially memorable when paired with harbor views, salty air and an afternoon exploring the Cape coastline.

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35. Calamari

South African coastal restaurants frequently serve calamari.

It may be grilled, fried or prepared with sauces.

Good calamari should be tender rather than rubbery.

Cape Town’s strong seafood culture means you can find versions ranging from uncomplicated harbor meals to sophisticated restaurant preparations.

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36. Mussels

Mussels are another excellent choice for seafood enthusiasts.

Preparations vary from creamy sauces to wine-based broths.

Cape wines naturally pair well with seafood.

A leisurely seafood lunch followed by a visit to the Winelands can therefore become a fitting part of a Cape Town itinerary.

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37. Cape Malay Pickled Fish

Pickled fish has a particularly strong association with Cape communities and is traditionally eaten around Easter by many families.

Fish is fried or cooked and then preserved in a mixture containing vinegar, onions and aromatic spices.

The dish balances acidity, sweetness and spice.

It is served cold or at room temperature.

For visitors, pickled fish demonstrates another characteristic of Cape cooking: the creative combination of European preservation techniques with spice traditions connected to the Indian Ocean world.

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38. Sosaties

Sosaties are South African skewers of marinated meat.

The name is closely connected with Cape Malay culinary influence.

Lamb is traditional, although other meats can be used.

Marinades may contain curry spices and sweet-and-sour elements.

Sosaties are often cooked over a braai.

This makes them a perfect example of how South African cuisines overlap rather than remaining neatly separated.

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39. Cape Malay Roti

A good Cape Malay roti deserves attention in its own right.

Soft, flaky flatbread is used to accompany curries or wrap fillings such as salomi.

The best versions are both tender and slightly layered.

Tearing pieces of roti and using them to scoop curry transforms the meal into a tactile experience.

For travelers used only to knife-and-fork restaurant dining, meals like this are an opportunity to eat more locally.

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40. South African Wine

Wine may technically be a drink rather than a food, but no serious guide to eating in Cape Town would be complete without mentioning South African wine.

The Cape is surrounded by internationally respected wine regions.

Stellenbosch, Franschhoek, Paarl and Constantia are all accessible from Cape Town.

Try locally produced:

Chenin Blanc, Pinotage, Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Shiraz/Syrah and Cap Classique sparkling wines.

The key advantage of wine travel around Cape Town is proximity.

You can eat seafood near the Atlantic one day and spend the next tasting wine beneath mountains and vineyards.

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Understanding Cape Malay Food

Several dishes in this guide are associated with Cape Malay cuisine, but the phrase deserves explanation.

Cape Malay identity developed through a complicated history involving people brought to the Cape under Dutch colonial rule, including enslaved and exiled individuals from parts of Southeast Asia, South Asia and Africa.

Over generations, communities developed distinctive religious, linguistic and culinary traditions.

Food became one way culture survived and evolved.

Spices that might appear familiar to travelers from India, Indonesia or Malaysia were adapted to locally available ingredients.

The result is not simply “Asian food in South Africa.”

Cape Malay cuisine became a distinct culinary tradition.

Eating it thoughtfully means recognizing this history rather than treating curry and koesisters only as flavors.

Bo-Kaap and Food Tourism

Bo-Kaap is one of the best-known places associated with Cape Malay culture.

Its colorful houses make it heavily photographed.

But visiting only to take pictures misses its deeper importance.

Consider combining neighborhood exploration with a guided cultural or cooking experience.

Learning to prepare curry, samoosas or rotis in a local context can be far more memorable than ordering food without understanding its history.

Community-based experiences can also ensure a greater share of tourism income remains with residents.

Cape Town Street Food

Travelers sometimes believe Cape Town’s best food must be found in expensive restaurants.

Not true.

Some of the city’s most culturally meaningful food is inexpensive.

A gatsby, salomi, samoosa, boerewors roll, vetkoek or piece of grilled fish can reveal more about local eating habits than a luxury tasting menu.

Street food also encourages exploration beyond the most heavily touristed neighborhoods.

Whenever exploring independently, seek current local advice about transportation and safety.

Cape Town Fine Dining

At the opposite end of the spectrum, Cape Town has developed a strong contemporary restaurant culture.

Modern chefs often combine global culinary techniques with South African ingredients.

Indigenous plants, regional seafood, local meats, Cape wines and traditional flavors may appear in highly creative forms.

For travelers who enjoy gastronomy, one premium dinner can be worthwhile.

However, do not allow fine dining to replace traditional food.

Try both.

Cape Town Food Markets

Markets provide an efficient way to sample several foods without committing to full restaurant meals.

Depending on the market, visitors might encounter baked goods, local snacks, seafood, international cuisines, coffee, artisanal products and handmade crafts.

Markets also work well for groups because everyone can choose different dishes.

Operating days and vendors change, so check current information before visiting.

Vegetarian Food in Cape Town

Vegetarian travelers can eat well in Cape Town.

Modern cafés and restaurants commonly provide plant-based choices.

Traditional foods such as pap, chakalaka, beans, vegetables, breads and some curries can also be naturally vegetarian, although preparation should always be confirmed.

Cape Town’s international restaurant scene further expands vegetarian options.

Vegan Food in Cape Town

Vegan dining has become increasingly accessible.

Travelers should still ask questions about butter, milk, eggs, stocks and hidden animal ingredients when eating traditional dishes.

Modern restaurants generally make dietary information clearer.

Halal Food in Cape Town

Cape Town’s significant Muslim communities mean halal food is widely available.

Bo-Kaap and surrounding areas are particularly associated with Muslim food traditions.

Travelers requiring halal meals should still confirm certification or preparation practices according to their personal requirements.

Food for Gluten-Free Travelers

Gluten-free travelers should communicate their needs clearly.

Several naturally gluten-free foods may be available, but sauces, marinades, stock, cross-contamination and preparation methods matter.

Higher-end restaurants are generally accustomed to dietary requests, but advance notice is useful.

What to Eat for Breakfast in Cape Town

Breakfast culture ranges from conventional cafés to South African classics.

Consider:

Rusks with coffee, eggs and boerewors, fresh bread, local preserves, fruit and pastries.

Cape Town also has a strong contemporary café culture.

Therefore, travelers who want familiar breakfasts can find them easily while still experimenting with local specialties during lunch and dinner.

What to Eat for Lunch

Lunch is ideal for lighter local dishes.

Try:

A gatsby shared between several people, salomi, seafood, boerewors roll or market food.

Because Cape Town sightseeing can involve considerable driving, a flexible lunch works better than scheduling an elaborate multi-course meal every day.

What to Eat for Dinner

Dinner provides an opportunity for slower meals.

Try a Cape Malay curry, bobotie, potjiekos-inspired dish, seafood or modern South African cuisine.

Finish with malva pudding or milk tart.

Pair dinner with a South African wine if appropriate.

Eating Around the Cape Peninsula

Food can become part of a Cape Peninsula day tour.

A typical route may include dramatic coastline, Cape Point and Boulders Beach.

Instead of treating lunch only as a logistical stop, incorporate seafood into the experience.

Fishing communities around the peninsula add another dimension to Cape Town’s culinary identity.

Eating in the Cape Winelands

No food-focused Cape Town holiday is complete without considering the Cape Winelands.

Stellenbosch and Franschhoek are famous for wine, but their food scenes are equally important.

Restaurants range from casual vineyard lunches to sophisticated tasting menus.

Cheese, charcuterie, local produce and regional ingredients commonly appear.

Budget-conscious travelers do not need to dine at premium restaurants every day.

Choose one special meal and keep other stops casual.

Food and a South Africa Safari

Cape Town cuisine combines exceptionally well with a wildlife safari.

A typical South Africa holiday might include:

Several days in Cape Town.

A day exploring the Cape Peninsula.

A day in Stellenbosch or Franschhoek.

Then a flight toward the Greater Kruger region for wildlife viewing.

Within a single trip, you can move from curry and vineyards to elephants, lions and leopards.

Combining Cape Town Food With Gorilla Trekking

Travelers planning a longer African journey can connect South Africa with Uganda or Rwanda gorilla trekking.

The contrast is remarkable.

Cape Town offers restaurants, museums, beaches and wine estates.

Uganda offers tropical forests, mountain gorillas, chimpanzees, national parks and traditional East African cuisine.

A multi-country itinerary can therefore become both a wildlife and cultural journey.

Food Safety for Travelers

Cape Town has many professional restaurants and food businesses.

Nevertheless, normal travel-food precautions are sensible.

Choose busy establishments with good hygiene.

Keep hydrated.

Be particularly careful if you have severe allergies.

Explain dietary restrictions clearly.

When exploring street food, use judgment regarding cleanliness, food storage and cooking temperature.

Tipping in Cape Town Restaurants

Restaurant tipping is customary in South Africa.

Practices and service-charge policies can change, particularly for groups.

Check your bill before adding a tip to ensure gratuity has not already been included.

When in doubt, ask politely.

How Many Food Experiences Should You Plan?

Do not turn every meal into a scheduled event.

One of the pleasures of Cape Town is spontaneity.

Plan several priority foods, then leave room to discover others.

A practical strategy is to identify:

One Cape Malay meal.

One seafood meal.

One South African braai experience.

One street-food experience.

One Cape Winelands lunch.

One memorable dessert stop.

Everything else can develop naturally.

Foods to Eat in Cape Town: Final Thoughts

Cape Town’s food is compelling because it refuses to fit into one category.

It is African.

It is Cape Malay.

It is South African.

It is indigenous.

It is influenced by Europe and Asia.

It is shaped by the Atlantic Ocean.

It belongs to homes, fishing communities, farms, townships, bakeries, vineyards and sophisticated restaurant kitchens.

To understand Cape Town, do not limit yourself to expensive dining rooms.

Share a gatsby.

Try bobotie.

Eat aromatic Cape Malay curry with roti.

Taste a warm koesister.

Order grilled snoek.

Attend a braai.

Snack on biltong.

Try pap and chakalaka.

Save room for malva pudding.

Spend another day exploring the Cape Winelands.

Each dish adds another part to the story of the city.

And that story is what makes eating in Cape Town one of the great pleasures of traveling through South Africa.

Plan Your Cape Town Food and Safari Holiday With Adventure in the Wild Safaris

At Adventure in the Wild Safaris, we can design a wider African journey that includes Cape Town’s culture and cuisine alongside the continent’s great wildlife destinations.

Your itinerary can combine Cape Town, the Cape Winelands, Cape Peninsula and a South African safari.

Longer journeys can incorporate Victoria Falls, Botswana, Namibia, Kenya, Tanzania, Uganda or Rwanda.

For primate enthusiasts, we can combine Cape Town with Uganda gorilla trekking, chimpanzee trekking in Kibale National Park, Bwindi Impenetrable National Park and other East African adventures.

For classic savannah wildlife, add the Masai Mara, Serengeti National Park, Ngorongoro Crater or other major safari destinations.

Africa is best experienced through more than wildlife alone.

Its mountains, cities, cultures, people and food are equally important.

Come for the safari.

But make sure you arrive hungry.