The cuisine of most nationalities is to be found in the wide choice of restaurants in and around Cape Town. Fresh vegetables are supplied from the thriving agricultural sector and meat of excellent quality is available. Traditional cuisine is a mixture of Indonesian, Malaysian, French, German, British and Dutch. During the Winter months, venison (especially springbok) of all kinds is popular. Live Cape rock-lobster (crayfish) and perlemoen, along with a superb selection of freshly caught fish, are freely available.

I n f o r m a t i o n : Cape Town Tourism {+27 (0) 21 - 4264260} at the The Pinnacle, Corner Castle & Burg Streets, Cape Town. Western Cape Tourism Board {+27 (0) 21 - 4265639/47} at the The Pinnacle, Corner Castle & Burg Streets, Cape Town.

EATING OUT GUIDE

Traditional Cuisine Local cuisine is as international as the ancestors of today's South Africans. When one thinks of South African dishes, it is easy to imagine sosaties braaied over an open fire, a thick bredie or a sweet Malay curry.However, dishes such as sweet & sour pork, spaghetti Bolognese, veal schnitzel and roast beef & Yorkshire pudding are equally as South African. Fish & Seafood Oceans cold and tropical provide a generous, varied catch of fish and seafood. From fish & chips to crayfish (lobster), langoustine and prawns, and all the trimmings can be indulged if visitors so wish. Among the fine seafood also available is: hake, kabeljou, kingklip, sole, white-steenbras, red-steenbras, Cape salmon, yellowtail, angelfish, tuna, bluefish, snoek, perlemoen, calamari (squid), octopus, oysters and mussels. For Carnivores Cape Town's restaurants serve hefty portions which are enough to satisfy any appetite. The quality of meat is extremely good and the variety wide. Beef, lamb and veal dominate menus with venison being popular in winter. Chicken and duck are available at most restaurants. South Africans are extremely fond of (and good at) braaiing (barbecuing), and boerewors (sausage), kebabs and lamb-chops are popular. Fruit & Vegetables Fresh vegetables from the farms in the Western Cape come daily to the markets where they are purchased by restaurateurs with a knack for finding the best quality. Fruit is plentiful and deliciously sweet. Apples, oranges, naartjies, grapes, peaches, plums, strawberries, pears and cherries come from the temperate regions, while the tropics provide bananas, avocados, pawpaws, grenadillas, pineapples, and mangoes. Foreign Food There are many foreign restaurants in Cape Town catering to the ethnic population and the increasingly adventurous locals. Visitors may choose from dozens of cultural cuisine's, mostly from Europe, and Asia. Chinese, Japanese, Thai and Indian styles of cooking are well represented. Wine & Beer Wine has been made here since Jan van Riebeeck's first vineyard was planted at Bishopscourt. Simon van der Stel started the winelands of Constantia, and Stellenbosch, Paarl, Somerset West and Franschhoek areas are currently producing some of the best wines in the world. Beer is a favourite drink among the locals and the South African climate encourages a few pints at the end of a hard day's work. Castle and Lion lager are the most popular and South African Breweries are major sponsors of local sport.