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Telling the difference between a restaurant that's thought through its menu and one that's just ticking boxes requires paying attention to small things. A kitchen that sources unusual cuts or less obvious proteins shows intent. Technique applied to simpler dishes—proper timing on a vegetable, understanding how to cook something low and slow—reveals whether the chef understands fundamentals. Kind Regards demonstrates the kind of intentionality that separates places worth your money from ones where you'll leave without remembering much. When a restaurant earns respect in Cape Town's competitive dining scene, it's usually because the people running it have made deliberate choices about what they're serving and why it matters.
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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.