Much to celebrate – inclusions in Diners Club 50 Best restaurant ratings, and Travel + Leisure’s The Best New Hotels in the World.
This month’s edition of Diners Club 50 Best Discovery Series lists six must-visit restaurants in the Middle East and Africa, from Istanbul to Cape Town:
Two local restaurants feature in this prestigious line up – one rooted in the hills of Franschhoek, the other in the heart of Cape Town.
The reasons for their inclusion in The 50 best?
”The countryside of Franschhoek in South Africa’s Western Cape provides both the inspiration and working materials for Foliage‘s menu, which is rooted in wild ingredients foraged each day by chef Chris Erasmus.”
”The open kitchen is a hotbed of creativity, sending out a changing line-up of innovative dishes to the homely dining room. Honey-glazed smoked pork belly could be partnered with fermented millet, mango atjar (pickle) and berry crackling, while Erasmus’ love of nose-to-tail eating is referenced in black pudding and sweetbreads with porcini, plus a granadilla and hazelnut salad. Passionfruit parfait with lactic berries, rose petals and kombucha makes for an fragrant finish.
”The chef made his name at much-loved Cape winery restaurant Pierneef a la Motte, during which time he also staged at Noma in Copenhagen. He opened Foliage in 2014 to further pursue his interest in foraged ingredients and traditional techniques such as pickling and fermenting.
Locally sourced wines are the backbone of the drinks list, but also look out for an excellent craft beers, including some brewed by the chef himself. And Foliage’s artwork and decor is curated by Ilse Schermers, whose gallery is located right next door to the restaurant.”
And for The Chefs Warehouse in the heart of the city?
”At a glance Liam Tomlin brings his globe-trotting experiences together at this eclectic tapas-style restaurant, where diners perch at communal wooden tables surrounded by shelves filled with spices, condiments and cookware.”
”The menu of eight dishes for two people is decided daily but expect Asian, Middle Eastern and Indian flavours, plus influences from Tomlin’s native Ireland and his time in Australia. Cured salmon partnered with fennel and grapefruit could be followed lamb kofta with marinated aubergine or roasted bone marrow.”
Another accolade is Travel + Leisure’s 2017 Best New Hotels in the World inclusion of Leeu Estate in the Franschhoek Valley, dubbed ”paradise” by the UK wine writer Jamie Goode.
”The 2017 List covers 31 countries and six continents. Its stellar 44 hotels and resorts are making waves for different reasons—some for killer design, others for culinary bona fides or an unbeatable location—but all are inspiring the rest of the hospitality world to take note.”
”It starts with a master list: more than 400 of the most exciting major hotel openings and renovations of 2016. The team combs through it, debating the merits of each and selecting a (relatively) short list of about 100 places. Even then, the work’s not done until we’ve gotten a firsthand account of each property: Is the service up to snuff? The décor on point? The amenities so thoughtfully selected that a stay feels not just relaxing, but indulgent?”
”That’s not to say it’s just about luxury. Fancy soaps and 600-thread-count sheets are nice, but they’re not what make your stay memorable. What we’re looking for is that extra something special, that particular alchemy that happens when a carefully considered guest experience, a strong sense of place, and a distinct, even risk-taking brand identity meet.
That’s why you’ll find budget-friendly upstarts in Chicago, or the gallery-like hotels in La Paz, Bolivia—alongside ultra-luxe grande dames like the revamped Ritz Paris.
The list is our definitive guide to the hotels that aren’t just gateways to a place, but destinations in their own right.”
”Leeu Estates, in Franschhoek is Analjit Singh’s latest property in South Africa’s wine country, a beautifully landscaped, 17-room gem with its own wine cellar (tastings are gratis for guests), a spa, and a farm-to-table restaurant.”
Acknowledgement Laura Price