La Petite Colombe, Franschhoek

“Equally impressive are the moments when head chef Peter Duncan combines seemingly contrasting ingredients – such as pork belly and Norway lobster – in the most exquisite way, uniting them into a perfect pairing with a magnificent shellfish bisque that brings all the elements together! On the other hand, however, it must also be noted that – something I have, unfortunately, found lacking in many upmarket restaurants along the Garden Route and in the Cape – there is no distinct culinary direction or style that utilises South African produce and techniques and elevates them to a new, sophisticated level. Of course, there are also culinary references to South Africa’s multi-ethnic and immigrant society, for example in relation to the Cape Malay vetkoek, the Indian world of spices or local produce such as amasi, but unfortunately, it cannot really be said that a new South African cuisine is being conceived and realised in its own right here; what is on offer is too bland, interchangeable and lacking any clearly recognisable signature or direction.” (Published in May 2026)

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