Cape Town named Africa’s best culinary destination at World Culinary Awards

SOUTH AFRICA –  Cape Town has been named ‘Africa’s best culinary city’ destination for the second time running at the 5th annual World Culinary Awards at the Summersalt, Jumeirah Al Naseem Hotel in Dubai on October 2.

The event is a global initiative that recognizes and appreciates excellence in the culinary sector.

Winners of the event are determined by public cast votes from travel and hospitality industry professionals.

Nominees for every category are selected from a panel of the most seasoned and experienced stakeholders in the sector.

Restaurants based in Cape Town and South Africa dominated the awards, scooping a majority of the awards, which according to the organizers makes the country the best culinary destination in Africa.

Rina van Staden, director of the World Culinary Awards, said, “Our winners are the visionaries whose creativity and craftsmanship bring joy to millions daily. Their hard work, commitment, and unwavering passion for the culinary arts inspire us all.”

La Colombe Group’s EPICE was crowned the best restaurant in Africa at the event.

Johannesburg’s The 11th Floor Restaurant was crowned Africa’s best rooftop restaurant.

Cape Town’s Asian luxury restaurant concept TANG was crowned Africa’s best Asian cuisine. SIBA– the restaurant– also in Cape Town, was named Africa’s best hotel fine dining restaurant.

Silwood School of Cookery, another Cape Town-based nominee, on Africa’s best culinary training institution category.

Salsify at the Roundhouse Restaurant was crowned “Africa’s Best Landmark Restaurant 2024” for the second year in a row, six years since the award-winning restaurant opened at the historic Roundhouse in Camps Bay.

Luke Dale-Roberts’ acclaimed Salon in Woodstock, Cape Town, was awarded Africa’s Best New Restaurant at the event. The restaurant was opened in April 2023.

The restaurateur is considered synonymous with some of Africa’s most innovative cuisines.

Luke Dale-Roberts, welcomed the award by saying, “This award validates our efforts and inspires us to continue striving for greatness.”

“At Salon, we focus on beautiful local and in-season ingredients. When you’re using something in season, it’s already at its max in terms of flavor, so you’re already winning. We’re moving towards less is more; my favorite dish on the menu now is our duck crepe, [Duck] Suzette.”

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