South Africa Restaurant Awards open public voting until March 30, winners to be announced on April 7

SOUTH AFRICA – The South Africa Restaurant Awards, part of the World Restaurant Awards Group, has launched virtual voting for this year’s edition, which runs until 30 March via the Telephonos social media platform, with winners announced at a gala on 7 April.

The South Africa Restaurant Awards are taking a new approach this year, allowing the public to recognize more than 250 of the country’s top dining establishments through its virtual voting process.

Organized by the World Restaurant Awards Group, the annual event will culminate in a high-profile ceremony in Sandton this April.

Unlike previous editions, this year’s awards enable diners to vote directly for their favorite restaurants, with public voting open until 30 March through Telephonos, a dedicated social media polling platform.

Notable nominees include Jan Hendrick van der Westhuizen’s Klein JAN at the Tswalu Nature Reserve in the Northern Cape, Ryan Cole’s Salsify at the Roundhouse in Cape Town’s Camps Bay, and chef Siba Mtongana’s SIBA – The Restaurant in Cape Town.

With this public-driven approach, the awards move away from traditional selection processes often criticized for bias and a lack of transparency.

Sara Kensington, partnerships director of the South Africa Restaurant Awards, emphasized that those who experience culinary excellence firsthand should determine its recognition.

Since 1999, the World Restaurant Awards Group has also organized the British Restaurant Awards in the United Kingdom, the Mauritius Restaurant Awards, and the West Africa Restaurant Awards.

Kensington highlighted that nominations come from diners who spend their own money at these establishments.

She explained that by enabling the public to vote, the awards ensure a fair and transparent process that genuinely reflects South African dining preferences.

The winners of the South Africa Restaurant Awards will be announced at a gala event on 7 April at Hotel Sky in Sandton.

The nomination process is entirely driven by public submissions, reinforcing WRAG’s commitment to ensuring that those nominating and voting are everyday diners rather than judging panels or food critics.

This approach aims to provide a more authentic reflection of the country’s vibrant restaurant scene.

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