News just in! Salsify at the Roundhouse, the reigning Eat Out Woolworths Restaurant of the Year located in Camps Bay, has just secured its debut 88th position on the prestigious World’s 50 Best Restaurants extended list (51-100).  

The World’s 50 Best Restaurants ranks the top dining destinations globally, but the extended 51-100 list offers a glimpse into the rising stars of the global food scene. Selected by over 1000 industry experts, the list showcases restaurants across six continents, celebrating innovation, sustainability, and cultural storytelling in gastronomy.  

Joining Salsify on this year’s 51-100 list are fellow Eat Out 3-star restaurants FYN (at 82) and La Colombe (at 55) – both returning honorees who continue to elevate South Africa’s culinary reputation. This further cements the fact that South African restaurants are coming to the party with a sophistication and creativity that rivals anything you’ll find in London, New York, or Copenhagen.  

Salsify’s chef-patron Ryan Cole and Head Chef Nina du Toit’s ingredient-driven approach celebrates both local producers and international techniques. Their menus are underpinned by locally sourced produce, foraged herbs, ancient grains and preserves of ingredients at their peak from previous seasons, resulting in dishes that are intellectually stimulating and deeply satisfying. 

Chef Ryan Cole

Ryan is thrilled with this accolade, saying, “it’s every chef’s dream to be recognised on a world map; I think it’s impossible to top… Going from being awarded Restaurant of the Year by Eat Out then straight into the World’s 50 Best extended list is massive affirmation that we’ve hit our stride and what we are doing resonates with our diners.”   

Eat Out judges describe Salsify as: “a restaurant that has grown from strength to strength since its inception six years ago. The team is focused and intentional about the legacy they want to leave on the South African culinary scene, and it is a joy to witness. There is a real sense of place at this national monument, where its history is expertly woven into the restaurant’s current expression. The focus on seasonality and sustainability stands as a core foundation, where everything from the water served (filtered from a Table Mountain spring) to the decor and design (re-used and upcycled elements like old paper menus) is thoughtfully and sensitively approached. Service is slick and seamless without being mechanical and the food is a true homage to Mother Nature and the restaurant’s surroundings – think fresh fish and seafood, hyper-seasonal vegetables and indigenous grains. All treated with refinement, balanced with a hint of playfulness and several cultural and nostalgic touchpoints. Presentation is precise, sophisticated and executed with a great level of restraint. There is a real honesty in the food that, when you leave, makes you feel undeniably proud to be a South African.”  

Cured Simon’s Town squid, charred peas and beans, and fresh amasi cheese

“I’ve always said accolades are incredible and stand as a great affirmation of accomplishment,” Ryan adds. “But it can’t be why you start something; I believe ambition will get you to start something, but only discipline will allow you to achieve it. My greatest accolades are the teams I build and the opportunity that creates them. Seeing people grow, flourish and go on to achieve things is where I get my drive from. My message has always been: if I can achieve it, so can you.”   

Here’s to more South African restaurants being celebrated on the world stage!   

Sponsored by S.Pellegrino & Acqua Panna, The World’s 50 Best Restaurants awards ceremony will take place on Thursday, 19 June, in the city of Turin, located in Italy’s Piedmont region.