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This little, modern eatery has won a number of design awards and you can understand why: it’s gorgeous.
Breakfasts are simple and stylish, with a focus on doing fewer items well.
Photograph: The Course
Tashas has successfully introduced a new, boutique café experience, which has a unique signature style and a point of differentiation from the existing, globalised, franchised model.
The NYC-style breakfasts here include chilli eggs and hashbrowns, eggs Benedict and maple-bacon flapjacks.
Photograph: Est Est Alea
The speciality is what the namesake suggests.
Expect their signature Mielie Poppers, beef, lamb, ostrich, chicken, and veggie burgers, as well as a wide selection of wines, beers and more.
Photograph: Dukes Burgers
If you’ve followed the city’s wave of craft foods, there is a slight chance you’re familiar with one of Parkhurst’s most admired hangouts. This spot defines the terms hipster and cool.
The focus is on individuality and hospitality and doing things in an old school yet modern way.
The Rocket concept is seeming simplicity, with African-minimalist décor, having the occasional flirt with ostentation.
The cool, laid-back Haute, will virtually beg for long leisurely lunches on the deck, in the zen garden, or in the high ceilinged but warm restaurant, that will encourage the Jozi patrons to stay for the excellent tapas-style dinner.
The menu is African at its cosmopolitan best, showcasing a multi-cultural melting pot of flavours. The coals prepare beautifully slow-cooked tagines and potjies, a selection of the finest meat, venison, chicken and seafood, as well as an assortment of bountiful platters, vibrant salads and contemporary sharing plates.
Urban Moyo invites you to experience a fresh and vibrant take on live-fire cooking.
Photograph: Urban Moyo
This effortlessly cool bar, eatery and gallery is perfectly placed to fill a gap in the market in Braamfontein for a more mature and upmarket venue, with good food and cocktails on the menu, that appeals to the neighbourhood’s post-student, young professional crowd.
The Pan-African and Mediterranean cuisine is ethically sourced and prepared.
Featured image credit: Valeria Boltneva
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