FYN Cape Town

FYN, helmed by chef Peter Tempelhoff, is a bold blend of Japanese precision and African soul. Tucked on the fifth floor of a downtown hotel, the space stuns with slick interiors and panoramic views of Table Mountain - best enjoyed at lunch.

The 8(+2)-course tasting menu opens with playful flair: a crab cone topped with avocado puree and flying fish caviar, followed by a prawn crudo on a dried kelp 'spoon'. Gorgeous to look at, though the flavour is muted. Or yakitori of guineafowl (or trout, for the onion-averse), lifted by mayo for a smart Malay twist.

A plate of pickled daikon and baby cucumber with seaweed salad added crisp freshness, ideally eaten between starters. The mid-meal palate cleanser is a theatre in itself - pomelo and lime sorbet, topped with dehydrated pomelo, then drizzled tableside with Roku gin and citrus syrup. The result? A zingy, aromatic reset.

Service is top-notch: informed, warm and never intrusive. The kitchen sits centre-stage, with pastry crafted in full view. Yes, FYN is pricey. But the artistry, ingredients and chef Tempelhoff's vision make it a meal worth lingering over. Come hungry - for flavour, spectacle and a touch of magic.