We’ve been chatting to chefs and industry insiders across the country to get a feel for where South Africa’s dining scene is headed in 2025. And let’s just say – there’s a lot to be excited about.
From restaurants embracing a more curated and intimate dining experience to chefs putting a modern spin on African flavours and ingredients, South African food culture is evolving in all the right ways.
The rise of the bespoke dining experience
Dining out is about more than just good food – people are looking for something that feels special, thoughtful, and unique. Think intimate spaces, seasonal menus, and the kind of hospitality that makes you want to linger just a little longer.
“People are looking for an experience – something that goes beyond sitting at a restaurant. That feels thoughtful and connected, or has that hidden gem allure.” – Chef Jess Sheperd, Good To Gather.
One place that gets it right is Good To Gather in Stellenbosch. Tucked away on Rozendal Farm, this 35-seater gem is only open three days a week. No set menu, no fuss – just fresh, seasonal ingredients cooked with care by husband-and-wife duo Luke Grant and Jess Shepherd.
“Our space is relaxing for the diner,” says Jess. “You feel like you can breathe and connect with a moment that someone’s curated for you. We don’t have a menu, and we keep things simple in terms of letting seasonal produce shine – we want our flavours to whisper rather than shout.”
This kind of small, hands-on dining is becoming more sought-after; across the Cape especially. Reverie Social Table, Table at de Meye, and Eatery at Winshaw Vineyards – all Dineplan Reviewers’ Choice Award winners – are known for their homely, slow-paced dining experiences that make every meal feel incredibly personal.
Fast-paced fusion and local flavours
On the other end of the spectrum, South Africa’s urban dining scene is thriving with bold, boundary-pushing flavours. Chefs are putting their own spin on local ingredients and traditional dishes, giving South African cuisine some long-overdue spotlight.
Take Chef Moses Moloi, who recently opened Gigi in Joburg. Ranked 85th in the global Best Chef Awards, he’s making waves with contemporary South African fusion fare.
“We’re looking to the best of the best from Africa. We’re modernising these traditional African dishes and taking pride in that.” – Chef Moses Moloi, Gigi
“At Gigi, we’re cooking with ingredients and flavours that are unknown globally and unique to South Africa, like beef tongue and ox livers,” says Chef Moses. “We’re also looking to the best of the best from the rest of the continent – Limpopo worms, Nigerian okra, peppers from Malawi. We’re modernising these traditional African dishes and taking pride in that.”
His choice to go à la carte rather than offering a tasting menu reflects Joburg’s fast-paced dining culture – catering to on-the-go Joburg diners who are looking for options.
It also ties into what we’re seeing on Dineplan: 32% of all reservations are made on the day, showing how spontaneous South African diners can be (while still wanting the reassurance of a confirmed table).
A fresh take on wine culture
South Africa’s wine scene is also evolving. We’re seeing an exciting rise in smaller, independent producers, unique varietals making a comeback, and restaurant wine lists that feel anything but copy-paste.
“South Africa is currently making the best wine it’s ever made.” – Spencer Fondaumiere, Head of the South African Sommelier Association
“There’s more space for smaller producers, and we don’t have generic wine lists anymore,” says Spencer. “There’s been a rise in local Verdelho, with a handful of producers making it. Then historical grapes like Palomino, which were once used for the sherry trade, or Colombard used for brandy – those established vineyards still exist and people are making incredible wines with them.”
Wine tasting rooms are also embracing digital convenience. We’ve seen a big jump in wine farms using Dineplan, making it easier for locals and tourists alike to plan their wine adventures. Given that 17% of all reservations on Dineplan happen outside of standard business hours, the ability to book tastings at any time – without the hassle of phone calls – is a game-changer for many of these businesses.
The future of dining, one booking at a time
Whether it’s the rise of intimate, home-style dining with smaller menus, the celebration of indigenous ingredients and cooking techniques, or the shift towards more interesting wine lists and climate-suitable grape varieties, one thing is clear – South Africa’s food scene is more exciting than ever.
As the South African restaurant industry keeps evolving, we’re here to make sure your next meal is easy to book. Whether you’re planning weeks in advance or booking a table on a whim, we want to help you find and secure the very best seats in town.
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