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South Africa - Top List Based on Visits in Spring 2025 and research av friends

A tip:

South African wines have no strict "must" when it comes to grape composition. Pairing alternatives are often recommended for menus—you’ll be surprised!

Cape Town and its wine regions are incredibly expansive culinary destinations where young talents are constantly opening new restaurants. Even vineyards often hire top chefs for their restaurants, maintaining a high standard—truly a place to be for foodies!

• EPICE  Franschoek  9,5/10   Afrikas bästa  vilken upplevelse
• FYN Capetown 9/10 poäng / väl etablerad toppaddress
• Pier Capetown  9/10 poäng / uppcomming Star
• Salon Capetown 8,5/10 poäng / ny och samma koncern som Testkitchen
• Wolfgat Paternoster 8,5/ 10 poäng / innovativ kök
• La Colombe Constantia 8,5/10 poäng fransk högborg
• Testkitchen, Capetown 8/10 poäng
• Tång, Capetown 8/10 poäng nyöppnat inspirerad av Japan
• Pot Luck Club  Capetown/Johannesborg 8/10 poäng/ prestigelös toppkrog  - smårätter
• Protege Franschoek 8/10 poäng -samma hus som Epice mera traditionellt
• Chefs Warshouse at Beau Constantia 7,5/10 poäng
• DeLaire Graff - Stellenbosch 7,5/10 poäng
• Grub Vine Capetown/Stellenbosch 7,5/10 poäng

California UpdateLos Angeles

• A.O.C. – A wine bar & neighborhood favorite, a must-visit with a fantastic wine list.
• Pizziana – Outstanding sourdough pizza, simple but incredible!
• Kali – A Michelin-starred neighborhood spot with a warm atmosphere & regional ingredients.
• Gucci Osteria da Massimo Bottura, Beverly Hills – Luxury clientele but far more accessible & enjoyable than the Modena original.
• Providence – A two-star fine dining institution, impeccable ingredients & craftsmanship, legendary wine list.
• n/naka – Niki Nakayama’s perfectly balanced Kaiseki cuisine, blending California & Japan. Hard to get a reservation!
• Manzke – LA’s newest fine dining hotspot, a bistro-style concept from a seasoned restaurateur couple. Flawless ingredients, perfectly executed – the highlight of LA dining!

San Francisco & Beyond

• Nisei – A highly hyped Japanese-inspired restaurant by David Yoshimura. Fresh, bold flavors with approachable combinations.
• Angler – Joshua Skenes’ seasonal à la carte restaurant with a sharing concept. One of the trip’s culinary highlights!
• Bar Bocce, Sausalito – Simple yet extraordinary. Fresh, high-quality ingredients, zero pretension. A beachside restaurant that sets an example for others. Great service, stunning waterfront location.
• Californios – A two-star Mexican fine dining experience by Texas-born chef Val Cantú. A game-changer for modern Mexican cuisine.
• Harbour House Inn, Elk – Mendocino County – THE place to be in the U.S. right now! Chef Matthew Kammerer creates an extraordinary dining experience using the region’s unique microclimate. From my perspective, this could soon be the No.1 restaurant in the world

Napa & Sonoma

• Yountville & its top restaurants
  • The French Laundry (three stars)
  • Bouchon
  • Animo in Sonoma (each restaurant offers a unique experience depending on your preferences)

Thomas Keller’s attention to logistics & precision means you can recognize the flavors and dishes across multiple visits, even at Per Se in New York.

The California Hospitality Spirit

What stands out the most?

Unmatched hospitality mindset
Commitment & friendliness of all staff
 Problem-solving attitude – “I’m your host” actually means something here
Reservations require long-term planning & patience – Get your table before booking flights!

Background for My Assessments i Restaurangtesting

My personal preference is that a restaurant visit should be an experience, filled with surprises in terms of taste and craftsmanship. It doesn’t have to be about luxury ingredients – what matters is that all ingredients are treated with care and used to enhance their natural flavors. I often find these qualities among young, passionate chefs who have their own style and dare to go their own way instead of following major gastronomic trends. One- and two-star restaurants often have this spark.

What We Like:

• Unpretentious restaurants that reflect the ambition and lifestyle of the owners and staff.
• Authentic, conversation-friendly, and relaxed environments where the guest experience is the main focus.
• Dishes with well-balanced flavors and a menu designed with a thoughtful approach to taste and portion sizes.
• Restaurants that are financially sustainable through their own guest revenue.
• A fair balance between price and quality.
• Food that is served hot.
• A lively and enjoyable atmosphere.
• The ability to book a table just a few days in advance.
• Equal attention and service for all guests – no favoritism.

What We Dislike:

• Time-limited seatings (such as the classic three-hour slots).
• Unnecessary ceremonies and gimmicky presentations.
• Leaving the restaurant still feeling hungry.
• Mandatory set menus for the entire table.
• Restaurants that primarily cook to impress industry peers and follow trends.
• Sponsored restaurants that cannot sustain themselves financially.
• Cold plates where aesthetics have been prioritized over taste, resulting in lukewarm food (except for cold dishes like sushi).
• Poorly thought-out flavor combinations, especially in tasting menus – a specific flavor might work in one dish but become overwhelming throughout an entire menu.
• Having to book a table months in advance (unless traveling abroad and wanting to secure a reservation).

Who We Are:

We are a network of gastronomy professionals across Europe who share the same preferences. We are not professional reviewers – we evaluate restaurants based on our own experiences and always pay for our visits with our own money. We are independent and do not rely on sponsorships. Instead of awarding stars, we create top lists of restaurants that are worth visiting. We all have backgrounds in the world’s top gastronomy.