Our name is Belgian, our ambience international and our setting spectacular. Youll find us on the quayside of Cape Towns Victoria & Alfred Waterfront, where the Atlantic ocean meets the mother city. Take an umbrella shaded table on our terrace, at the African Queen bar, or in our streamlined interior, where wall-to-wall windows make the most of the picture - postcard backdrop of Table Mountain. Described by restaurant critics as one of the Waterfronts most popular pioneers were now celebrating our 21st anniversary. Enjoy the friendly ambience . . . our serving staff is attentive and smiling. Menus revolve round fresh, seasonal dishes like just-caught crayfish or shrimps flown in from Europe. Specialities range from generous pots of mussels and frites to traditional South African fare; gourmet temptations from foiegrasbrulee to velvet-smooth chocolate. We import beers from small Belgian breweries to ensure a spread of different flavours and styles. Six of these are served on tap: De Koninck, Vedett Extra White, LiefmansFruitesse, La Chouffe, Maredsous Blond and of course Anker beer, brewed exclusively for us in Lochristi to a personal recipe from Den Ankers Belgian founder, Denis Bouckaert. For visitors wanting to try something local, tasty South African specialities change weekly. To avert a riot by regulars, best-sellers remain constant.
Commanding the best vista of Table Mountain from Cape Towns working harbour, Den Anker is on many visitors itinerary. The African Queen bar and outdoor seating lure those wanting to quench their thirst, serving authentic Belgian beers and the locally produced Anker beer. Its locals who tell visitors to take a seat at Cape Towns legendary table. There are firm favourites still on the menu since they opened in 1994, like the pepper steak with its creamy sauce and the mussels. Chef Doekle Vlietman favours fresh ingredients such as tuna in summer while in winter youll see fresh asparagus, chicory and traditional dishes appear on the menu. Now his inspiration, having travelled to Belgium many times in the early years, is gleaned from eating at restaurants here and abroad, and by doing online research. Coming from a European background he has always been strongly influenced by the European kitchen, and as a youngster it was his mother who showed him the ropes behind the stoves. “We use small suppliers and are also very active in importing unique products that are only available and originate in Belgium ourselves.” The beer tasting served with tapas is a hit for casual dining, and the fish and chips – with the fish battered, naturally, in beer – is ever-popular. Try to leave space for the Belgian chocolate mousse, another perennial that hits the high notes, along with professional and informative, happy service. “Great experiences come from an excellent meal shared with friends.” Chef Doekle Vlietman