Originally inhabited by Khoi Khoi and San peoples and established as a supply station in 1652 for the Dutch fleets, traveling to the spice islands of the east, Cape Town has always been a place of history, spectacular beauty and a melting pot of African, Asian and European cultures with respective cuisines.
The city center or the City Bowl houses a great number of great-looking restaurants, offering numerous local delicacies, though unfamiliar to most Europeans and Americans, but are all-worth experiencing. French, Indian, Japanese, Malaysian and, generally, all kinds of restaurants abound. However, even more abundant are those restaurants, which combine a variety of ethnical shades together.
Ginja is one of the restaurants, which provides a sensational dining in Cape Town. Its name and generous spice usage suggest something of the Asian cuisine, its ideas on the chocolate usage, interlacing of textures and the absence of boarders between savory and sweet courses presuppose the limitless culinary imagination and a successful experiment. For instance, an appetizer served here, known as springbok bresaola, includes a mixture of coffee and chocolate and ice cream with the flavor of barbecued corn. Chocolate is used in numerous dishes, such as a salmon fillet or a toasted pistachio nut soup; although the mixtures may seem rather intriguing and extravagant, they wonderfully work on your increasing appetite and delight.
For a stylish dining in Cape Town, choose Manolo, a restaurant, built in a Victorian style with several rooms for dining, each with a different color scheme, and with a central bar that is all white. Manolo is an ideal place to sample French and Italian dishes, as well as the traditional African food, such as a Duo of South African Game, which can be either a warthog and eland or African antelope.
A chic and romantic dining in Cape Town is guaranteed at Madame Zingara with rose petals, scattered across tablecloths, much of candlelight and old-fashioned lamps, throwing out glimmering specks of soft light. The food is again characteristic of much dining in Cape Town, an international combo of styles, traditions and flavors, though with the tendency toward the Mediterranean and Italian cuisine. Many pasta dishes are served here, including fettucine with black olives, mozzarella, basil pesto and Parmesan; ravioli, filled with prawns and sauced with a red pepper pesto; penne with grilled chicken breast, basil pesto and arugula.
A short distance from the city, the wine lands region is undoubtedly one of the most renowned features of the Western Cape. In fact, no visit to Cape City is complete without exploring at least one of three major wine routes, which comprise nice, historical towns of Stellenbosch or Paarl, or an entrancing village of Franschhoek, and their surrounding scenic hills and enchanting valleys.
South African wine tours give an opportunity to taste wine, as well as buy renowned labels and bottles, while some of the wine regions are known for the extraordinary and deeply individual culinary heritage. Rhebokskloof, near Stellenbosch, is an ideal example of the Cape's famous wine estates in addition to many restaurants, offering unforgettable culinary experiences.