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Aubergine exists in a city defined by food culture that layers indigenous ingredients, colonial trade routes, and immigrant communities into something distinctly Cape Town. The restaurant sits within this history deliberately—drawing on techniques and flavours that make sense in this specific place rather than importing trends from elsewhere. What gets cooked here reflects the peninsula's access to mountain produce, Atlantic seafood, and the culinary knowledge passed through generations of cooks working across the Mother City's neighbourhoods and tables.
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In Cape Town, the summer season (November–February) puts serious pressure on popular restaurants — bookings for sought-after spots on the Atlantic Seaboard and in the Winelands need to be made weeks in advance. The City Bowl and De Waterkant offer the densest restaurant strips for visitors staying centrally, with the V&A Waterfront providing reliable but tourist-priced options. For the best value relative to quality, the southern suburbs strip between Constantia and Tokai is often overlooked in favour of Atlantic Seaboard hype.