Tokara Estate, an ultramodern stone- and-glass winery, sits on one of the most spectacular spots in South Africa's Winelands: the top of the mountain pass that separates Stellenbosch from Franschhoek. The wines, notably the flagship red blend, are accomplished and complex. Even better is the cooking of Belgian-trained Etienne Bonthuys at the restaurant, which is part South African, part French, and defiantly original. You must order the calamari and shredded oxtail braised in red wine with ginger ($14)—Bonthuys's signature dish. Calamari and shredded oxtail braised in red wine with ginger ($14)—Bonthuys's signature dish.
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