Raith Gourmet

Running a kitchen in Cape Town means working with what the local suppliers bring in—and Raith Gourmet takes that seriously. The rhythm of the seasons shapes the plate here: what's available from the wine estates and farms in the Winelands filters directly into what gets cooked and served. There's no point fighting against the Cape's produce calendar; instead, Raith works within it, adjusting the menu as spring greens shift to summer stone fruits and back again. This kind of seasonal cooking requires knowing your suppliers personally and understanding what's coming through the markets each week.