Aubergine
In this warm space of yellowwood tables, sash windows, and reed ceilings, chef-owner Harald Bresselschmidt has served classic European-with-a-twist cuisine since 1996 at one of the city’s oldest fine-dining establishments. Using the freshest South African produce prepared with classical European methods, the chef cooks with wine in mind, and Aubergine's cellar and pairings are unsurprisingly superb. Seafood options are excellent, as are meat dishes like the gemsbok sirloin with chestnut puree. In summer, the garden seating of this historic 1830s home is recommended. Lunch and winter specials are more affordable ways of enjoying this classic restaurant, and apart from its à la carte options, there are degustation menus available.
