The Eat Out Best Destination Special Award, set to be announced at the Eat Out Woolworths Restaurant Awards on 23 March, recognises restaurants that are truly worth travelling to when leaving a city. This accolade celebrates exceptional dining alongside the unique location, immersive experience, and distinctive charm that sets the restaurant apart. 

Why destination dining matters
South Africa’s culinary landscape extends far beyond metropolitan centres, with remarkable talent emerging in unexpected locations across the country. The award recognises that outstanding dining experiences can flourish anywhere – from wine estates to coastal towns, mountain retreats to heritage villages. These establishments showcase the culinary potential of regional areas, often introducing diners to local flavours and experiences they might not encounter in urban settings. 

Destination restaurants also highlight local producers, farmers and artisans, creating genuine connections between place and plate. They demonstrate that exceptional hospitality can thrive outside of traditional dining hubs, often with greater freedom to express regional identity and culinary philosophy. 

Looking back
Last year, Kapokbos on Weltevrede Wine Estate in Bonnievale won this special award. Juan Fourie, co-head chef and co-owner with his wife Samantha Morris-Fourie, offers valuable insights into the destination restaurant experience.  

Reflecting on their victory, Juan explains: “It meant a lot, because if we’re being honest, opening a restaurant out here can feel a bit mad at times. You’re far from the big cities and the obvious ‘busy’ areas, so you really do have moments where you wonder if people will actually make the trip. The award felt like recognition not only of our food and service, but of everything around it – the journey guests take to get here, the setting, the atmosphere, and the people who make Kapokbos what it is.” 

For Juan, highlighting destination restaurants serves a broader purpose: “South Africa’s best food stories live in the regions too. Destination restaurants push people to travel, explore and spend time in places they might not otherwise visit – and that has a real knock-on effect for local economies. They also spotlight the producers, farmers and small suppliers who make regional cooking possible.” 

His advice for aspiring destination restaurateurs is pragmatic yet encouraging: “You need nerves of steel – and you have to stick to your guns. Outside of the city, you can’t rely on foot traffic, so the experience has to be worth the drive every single time: great food, warm service, and a sense of place people can feel the moment they arrive. People will forgive a lot, but they won’t forgive inconsistency – especially if they’ve driven to get to you.” 

Looking forward
By honouring these establishments, the Eat Out Best Destination Award acknowledges the diverse voices reshaping South Africa’s dining narrative, proving that exceptional experiences can emerge anywhere passion, skill and vision converge. 

As Juan concludes: “When guests choose to make a trip just to come to you, it feels personal. That kind of support means a lot – and it keeps you hungry to keep improving.”