A veranda overlooking the Liesbeek River is one of the most alluring features of this spin-off of the popular Caveau. Local business types and athletes from the nearby rugby and cricket fields come for the European cuisine made with South African ingredients, and for the stellar wine selection. Bottles are 90-percent South African, and rare vertical flights are often available, thanks to the restaurant’s private-wine-cellar purchases.

We loved: Pigeon with gooseberries and thyme.