Cape Town: First Impressions

We came to Cape Town knowing the food scene had changed. What we did not expect was how much.

Four restaurants in, and every single one has prioritised flavour over presentation. No tweezered microgreens for the sake of an Instagram post. No foam that tastes of nothing. Just food that actually tastes like something: generously seasoned, boldly spiced, and cooked with a confidence that stands out.

The dishes arrive full of character, layered and unapologetic. There is heat, richness in abundance, acidity that lingers. Belly of the Beast went for a knockout yesterday evening when it came to flavour.

For now, our first impressions are clear. Cape Town already feels like one of the most exciting food scenes in the world. And it is not chasing anyone. It has stopped looking over its shoulder at London or New York. It is cooking for itself. The volume is turned up, and we are lucky to be here.

Then there is the weather. We arrived in the middle of a heatwave that broke March records across the Western Cape. Parts of the Winelands reportedly hit 45 degrees a couple of days ago. The kind of heat where you do not want to leave an air-conditioned room.

But the evenings are when it all makes sense. The temperature drops, the stars come out in a way we never see in Sweden, and the mornings are almost cool enough for a light jumper. Almost.

More to come.