Gigi restaurant in Johannesburg, owned by Moses Moloi.
So many factors take a restaurant from “good” to the topic of conversation at dinner parties. Maybe it’s an acclaimed chef with a string of previous hits to their name, some perfectly positioned oak trees, a wine list that tempts you into saying “let’s get another” or the sense that you wouldn’t find this experience anywhere else. Often, it’s all of the above – a seemingly easy-to-execute but often elusive combination of elements that make you want to slow down time.
From award-winning tasting menus that turn traditional flavours on their head to foodies savouring South Africa’s finest ingredients, South Africa’s dining scene has never felt more dynamic, and Dineplan is making it easier than ever to book and experience it all.
The bespoke experience
“People are looking for an experience – something that goes beyond sitting at a restaurant. That feels thoughtful and connected, or has that hidden gem allure,” says Chef Jess Shepherd of Good To Gather.
Located on Rozendal Farm in Stellenbosch, Good to Gather is a 35-seater restaurant open just three days a week and owned by husband-and-wife duo Luke Grant and Jess Shepherd. The restaurant, nestled under some oak trees, works with local growers to offer a seasonal, farm-to-table menu that changes weekly.
Good To Gather bookings move fast on Dineplan, as word of their intimate, one-of-a-kind offering has spread. “Our space is relaxing for the diner and you feel like you can breathe and connect with a moment that someone’s curated for you. We don’t have a menu, and we keep things simple in terms of letting seasonal produce shine – we want our flavours to whisper rather than shout.”
The homely dining trend doesn’t stop at Good To Gather either. According to Dineplan’s Reviewers’ Choice Awards, many of the platform's favourites chosen directly by diners – from Reverie Social Table to Table De Meye – are prioritising slower, more curated experiences.
Fast-paced fusion
South African diners enjoy an on-the-go metropolis as much as they do the slower pace of country life, and restaurateurs are setting the tone. Acclaimed chefs are shining a spotlight on local cuisines like never before, celebrating their cultures and stories. Namely Chef Moses Moloi, ranked 85th in the top 100 of global platform The Best Chef Awards, who recently opened Gigi – a Joburg restaurant offering contemporary South African fusion fare.
“At Gigi, we’re cooking with ingredients and flavours that are unknown globally and unique to SA, like beef tongue and ox livers,” says Chef Moses. “We’re also looking to the best of the best and sometimes unexpected, from the rest of the continent too – Limpopo worms, Nigerian okra, peppers from Malawi. We’re modernising these traditional African dishes and taking pride in that and almost educating people through food. I’ve noticed that a lot of restaurants in Cape Town now have beef tongue on the menu. We’re celebrating what we have on our doorstep, and it’s so exciting to see.”
Loved by locals and tourists alike, Chef Moses’ dishes take inspiration from his team, travels and his time in Cape Town, but he’s prioritised an à la carte approach over a tasting menu to cater to on-the-go Joburg diners looking for options. This reflects the experimental and spontaneous nature of urban diners, 32% of whom make on-the-day bookings via Dineplan.
New tasting notes for the wine industry
The wine industry goes hand-in-hand with South Africa’s culinary prowess, from expertly crafted wine lists to knowledgeable sommeliers helping you to pair varietals with a dish.
The country has become a global destination for wine enthusiasts, and Dineplan has seen a notable increase in wine tasting rooms joining the platform. It serves as a great discovery tool, allowing both locals and tourists to plan wine-tasting routes or sign up for wine clubs without any of the hassle of a phone call.
“South Africa is currently making the best wine it’s ever made,” says chair of the South African Sommeliers Association (SASA), Spencer Fondaumiere. “There’s a lot more space for smaller producers, and we don’t have copy-and-paste wine lists anymore. There’s been a rise in local Verdelho, with a handful of producers making it. Then historical grapes like Palomino, which were once used for the sherry trade, or Colombard used for brandy – those established vineyards still exist. People are making incredible wines with them.”
As the South African restaurant industry continues to refine its palette, Dineplan is providing a seamless experience for both diners and restaurants alike. The ability to book a restaurant at any time of day or night or during peak service hours – currently around half of all reservations – is not only efficient for diners but allows restaurants to focus on crafting “I wish this meal would last forever” moments.