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.