Chapter 1: Our Favourites
David Higgs, formerly of Five Hundred at The Saxon and Rust en Vrede in Stellenbosch, is one of South Africa’s best chefs, and his latest culinary creation promises something new for “meat and flame enthusiasts”.
Marble is a celebration of South African enthusiasm of cooking over a flame, whether it’s meat, fish, shellfish, poultry or vegetables.
a: Trumpet on Keyes Corner, Jellicoe Ave, Rosebank
t: +27 10 594 5550
h: Monday—Sunday: 12–10pm
Experimental cuisine with interesting twists on familiar dishes. The menu is updated regularly, showcasing seasonal ingredients and sustainable produce that’s sourced locally.
Chef Marthinus Ferreira is not only a wildly gifted chef and a crucial mentor in the South African food industry, but he’s also one of the stalwarts who has enjoyed time on every restaurant award list, both locally and abroad.
a: Dunkeld West Shopping Centre, Jan Smuts Ave, Dunkeld West
t: +27 11 341 0663
h: Tuesday—Saturday : 12pm‒2.30pm, 6.30pm‒10.30pm, Sundays: 12pm–3pm
The most established precinct on the edge of downtown Joburg, 44 Stanley’s shady arcades and green courtyards are placed between what was once a series of industrial 1930’s buildings, to make for Johannesburg’s most unique spaces.
Whether you are looking for a quick bite to eat or a beautiful setting in which to enjoy Sunday lunch, 44 Stanley in Milpark has the eatery you’ve been looking for.
a: 44 Stanley Ave, Braamfontein Werf
t: +27 11 482 4444
h: Monday—Sunday: 9am–5pm
The tapas categories are divided into nibbles, bruschetta, ceviches, fried street food, skillets, soul bowls, live-fire barbequed dishes, kebabs and paellas—it’s a culinary journey that stretches from Japan to Mexico, from Italy to Argentina. Once you understand the formula, you’ll enjoy the ride.
This uber-trendy, mostly-Spanish-inspired eatery takes its cues from iconic food markets, such as London’s Borough Market and Barcelona’s La Boqueria on Las Ramblas.