Office hours: 08:30 - 19:00 (GMT+2)
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Just like you couldn’t visit the Big Apple without biting into a much-too-large slice of pizza, you just can’t leave Cape Town without clinking glasses and indulging in some sizzling sirloin, fiery fillet or medium-rare rump.
Situated in the bustling V&A Waterfront, this fashionable steakhouse and wine bar was one of the first restaurants in Cape Town to serve real rib-eye steak. Today, the menu consists of simple, everyday dishes that reflect the most traditional elements of food and culinary styles.
Try their speciality Chicago Cut rib-eye that is dry-aged and cooked on the bone.
Sporting a modern steakhouse vibe, with glass and leather accents, Butcher Shop and Grill enjoys a prime spot on the Mouille Point promenade. The menu flaunts sultry dishes such as steak tartare, oxtail in a rich red wine gravy, sweet, sticky, fall-off-the-bone beef ribs and an extensive wine list.
This old-fashioned butcher has traditions that run deep, with specialist blockmen who cut and prepare your meat as you like it.
Photograph: Butcher Shop and Grill
As its name suggests, this Italian carnivore’s paradise is all about the meat. The sirloin, rib-eye and rump are cooked to perfection, every time.
The modish bar lounge is dotted with paraphernalia reminiscent of a traditional Italian butchery, like butcher’s blocks and a retro Italian meat slicer.
Photograph: Carne on Kloof
Though unassuming from the outside, Nelson’s Eye is real deal and old-school. That’s because they’ve been cooking some of the best cuts of meat since the 60s.
Over the years very little has changed, and given the homely atmosphere, good service and superb selection of cuts, it’s no wonder that it’s still going strong well into its 50th year.
Photograph: Nelson’s Eye
This much-beloved steakhouse serves quality speciality steaks across the country, embodying the very finest of Grillroom traditions.
After 54 years of practising the art of cooking steak, Hussar Grill has perfected the craft.
Photograph: The Hussar Grill
Featured image credit: Emerson Vieira
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