The Little Fish

The difference between a seafood restaurant that sources from a list and one that actually understands fish comes down to specifics most casual diners don't think about. Knowing the seasonal rhythms of what's actually available on the South African coast, understanding which species handle transport and which don't, recognizing when your supplier is trying to sell you a substitute — these aren't romantic details, they're the foundation of whether your dish tastes like what you promised. In Stellenbosch, where the restaurant scene often defaults to tradition, competence in this category means being able to talk about your fish the way serious places talk about their wine.