Myoga

Chef Mike Bassett of Cape Town’s renowned Ginja has taken on a much bigger venue at the Vineyard Hotel and Spa, a 15-minute drive from the city. Bassett likes to play with three-way variations on a theme, as in his guinea fowl–and–root vegetable ragout with Shanghai duck and a rolled turkey breast. Myoga’s dining room—with its gold pillars and Louis XIV–style chairs—looks out onto the Kirstenbosch Botanical Gardens.

We Loved

Wild mushrooms, baby abalone and wasabi caviar over soba noodles.