Succulent venison, fresh East Coast seafood, feisty traditional Mngqusho pulses, Karoo Lamb and a host of international flavors are on offer in a myriad of restaurants, farm kitchens, hotels, bushcamps, Guest Houses and resorts throughout the Eastern Cape.

 

To list all the restuarants here would be exhausting and we might not do justice to list some and omit others.  Instead,  we will whet your appetite with the following menu experienced when we undertook a Culinary Gallivant in the Eastern Cape:

 

"On the menu that nght were Springbok carpaccio starters with nectarine, crumbled blue cheese and a drizzle of balsamic vinegar, olive oil and black pepper.  The main course comprised venison potjie prepared in traditional three legged cast iron pots, roasted baby chicken in lemon and herb, stir fried vegetables, flavoured rise, a paptert (a maizemeal and sweetcorn tart with tomato, onion and basil relish) and a variety of salads which included the very South African Butternut and Biltong Salad.  Dessert was a white chocolate mousse creation with a splash of brandy and gooseberry coulis."  - extract from Madiba Action Publication - Issue 4.

 

Visit our local tourism information centres when you arrive for a list of restuarants at your location.