The first thing that draws travellers to South Africa is often its legendary wildlife. The lion’s roar at dusk, the drama of a herd of elephants crossing the savannah, the pulse-quickening stillness of a dawn game drive.
But for Warren Mendes – chef, author, and host of Food Trail South Africa – the safari doesn’t end when the 4×4 pulls back into camp. It continues at the dinner table.
“You go to South Africa for the safari, but you stay for the food,” Mendes says.
“If you follow your stomach here, you uncover beautiful stories, people and places. A casual fish and chips along the Wild Coast, a cheeseboard and fine wine in Franschhoek, or a perfectly grilled steak after a long day in the bush – these are the flavours that balance food with travel.”
A rainbow on the plate
South Africa’s food is a reflection of its people: bold, diverse and full of surprises.
“Most travellers don’t expect the variety,” Mendes explains.
“You’ve got spices from Indian and South East Asian-inspired curries blending with European traditions. The result is this incredible range of big, bold flavours.”
His personal favourite? Bobotie.
“It’s sweet, spicy, savoury – like a lasagna or cottage pie but uniquely South African. To me it sums up the country’s generous spirit. And it pairs perfectly with a crisp glass of Chardonnay.”
From fine dining to beach braais
Mendes has eaten his way across the country, and his list of must-visit restaurants spans the spectrum.
In Cape Town, Upper Union shines with a tapas-style menu infused with South African flair, while The Test Kitchen blends local ingredients with international acclaim. In Johannesburg, Qunu at the Saxon Hotel offers fine dining with a South African heart, while Saint serves pizza and steak to the beat of Sunday live music.
In the Winelands, Mendes points to JAN in Franschhoek, where Michelin-starred chef Jan Hendrik van der Westhuizen mixes art, theatre and exquisite cuisine. On the KwaZulu-Natal coast, the Oyster Box in Umhlanga is a must for its famous curry buffet overlooking the ocean.
And then there’s the barefoot magic of Die Strandloper in Langebaan – a feast of seafood cooked over open coals, served right on the sand.
“It’s not fancy,” Mendes says, “but it’s one of the most fun, flavour-packed meals you can have.”
Steak, street food and safari suppers
It’s not all fine dining. Mendes points out that some of the country’s best meals are its most unpretentious: a juicy steak at The Butcher Shop, Grillhouse or Bovine, or a casual bite at Tashas, a local chain that consistently delivers.
And then there are the lodge kitchens. From Sabi Sabi to Tswalu, Kariega to Kapama, the dining is as memorable as the game drives.
“The chefs at these lodges are incredible,” Mendes says. “You come for the wildlife, but the food makes you want to linger longer.”
More than a meal
For Mendes, South African dining is about more than what’s on the plate – it’s about connection.
“Every meal tells a story. It’s about the people, the cultures and the landscapes behind it. You taste history, tradition and innovation all at once. That’s what makes South Africa such a special destination.”
