Our Editor-in-Chief Liezl Vermeulen was invited to Arlechinno. Here’s what she made of the elevated eatery. 

It’s in the detail for me. Throughout my entire meal, I kept noticing the thoughtful planning behind the design, the tableside service and the staff’s attentive care. 

Arlecchino at a glance 

The décor drew me in even before the menu could steel my attention.  The playful harlequin theme echoes elegantly throughout the spacious eatery with its thoughtful, quality décor. Trending ruffled design, akin to a clown collar, creates large lighting displays that crowns the roof. Diamond patterns are seen on the silky sleeves of the waiters, umbrella detailing and marble mosaic floors.  

There’s a bold colour scheme of bright-green and peacock blue hues on the furniture, crockery and tabletop details. This is offset set against natural tones of wooden tables and 70’s woven cane chairs. It all comes in subtle variety that has the tasha’s touch of bespoke, high-end eatery.   

Table-side service  

There’s an element of old school charm: a drinks trolley is rolled in by a suit-and-tie’d mixologist, there’s family-style table salads and sharing platters, and – a personal highlight – the subtle theatrics of tableside service.   

A vibrant house salad is assembled and dressed table side, the Sgroppino cocktail mixed next to you, and tiramisu features madeleines that get dressed and doll(op)ed up in front of you. An applause seems fitting. 

Have a seat at our table and see our experience first-hand. 

 

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Light and decadent menu 

The menu, designed by culinary director Jill Okkers, has distinct Italian flair, following the style of the wider Mediterranean, rather than strictly following the region’s culinary rules. (By this I mean the branzino caldo, for example, marries ingredients like Ponzu and soy without screaming Asian, seamlessly blending in next to the rest of the antipasti.) 

With all-day dining, the restaurant shifts, much like a Capetonian, quite effortlessly between business and leisure, light and decadent.  

What I’ll be back for 

To start, the memorable Carpaccio Caccio e pepe (R282) combined paper-thin beef with the temperamental Pecorino-pepper pasta exquisitely. The Crema di feta (R98) – read whipped feta – is made to share and an absolute must.  

It has to be said that the seemingly simplest of plates, the Amalfi lemon bucatini pasta (R172), with smallest price tag on the pasta section was the most memorable to me, showing that the price range of the entire menu shouldn’t stop you from visiting.   

On the sweet front, I’ve seen the hype of the tiramisu – it did not disappoint, finely balancing the bitterness of coffee with a touch of dulce de leche – but it was the pannacotta (R118) that stood out most, perhaps in part because I wasn’t expecting it to shine so bright. Firstly, the contrast of frozen, bitter-sweet grapefruit and orange granita on top of the creamy pannacotta wowed my senses. Secondly, serving it in a glass means they could use less gelatine, which created a just-set texture that really melted in your mouth. The Zabaglione (R138) deserves an honorary mention here for its balance of fresh-meets-sweet and the closest taste of a cloud you could imagine. 

It all screams sophisticated, understated and timeless luxury, but perhaps even louder, it says stay a little longer.   

Words: Liezl Vermeulen
Photography: Adel Ferreira  

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From hearty recipes to seasonal ingredients, Food Editor Lichelle May sat down with chef Marco Cardoso from De Eetkamer to explore everything that shapes their menu this season. 

Marco’s professional culinary adventure began more than 10 years ago, when he started out as a waiter at the Chef’s Warehouse group. Polishing cutlery on the service side of the pass, Marco admired chef Liam Tomlin’s chopping, whisking and searing in preparation for the hustle and bustle of lunch service. “While he was prepping, he would allow me to try the food and answer all of my questions about it,” says Marco. Intrigued by the other side of the pass, he soon realised that he was craving so much more. 

The adrenaline rush that one feels in a professional kitchen is something else. Even though the world might be spinning around you -as chefs call out orders from the pass amongst sizzling hot pots and pans – it’s easy to get the feeling that you’re invincible, as you go about conquering a busy service. It leaves you with the need for more… this is what Marco was on the hunt for and man, did he go for it! 

Before long, he was standing in the kitchen right next to chef Liam, learning all there is to know to make it in the cut-throat restaurant business.  

Home-cooking & cooking heroes  

With a big smile, Marco explains that his love for food and cooking originated long before he set foot in a professional kitchen. He comes from a foodie family, where everyone loves to cook, eat and, most importantly, taste new things.  

“My love for food really began around the Sunday lunch table,” says Marco. “The whole family would be in the kitchen — everyone cooking, sharing stories, just enjoying the process together.” It was these gatherings, filled with the comforting aromas of his grandmother’s cooking — chicken and mushroom pie, leg of lamb or lamb rump roast with all the trimmings — that inspired his love for the culinary arts. 

Marco muses about other food heroes that helped him pave his path. “Anthony Bourdain showed me that food is more than just what’s on the plate — it’s about culture, people and honest storytelling,” says Marco. “Then there’s Marco Pierre White. His grit, his accomplishments… He made me believe that pushing boundaries in the kitchen is part of the art.”  

But it’s local legend Liam Tomlin who left the deepest mark. “Working with Chef Liam was a game-changer for me. He didn’t just teach me skills — he opened doors and shaped how I see food today.”  

Creating an eating experience 

In April 2022, Marco opened the doors of his own restaurant in Stellenbosch. De Eetkamer is more than just a name: it’s a tribute to his family’s Sunday meals which captures the sharing of nostalgic dishes and heartfelt moments.  

“Those early lunches weren’t just meals — they were experiences,” he says. “That’s exactly what I want De Eetkamer to be: a space where people come together over good food, just like we did at home.” 

 The journey to this restaurant was nothing short of a dream turned into a delicious reality. For as long as he can remember, Marco envisioned a future that included getting married and settling down in Stellenbosch — a town he deeply admires for its charm and ever-growing reputation as a culinary hub. When he first laid eyes on the building that now houses De Eetkamer, there was no hesitation, no second-guessing. The name popped into his head almost instantly and with that, the concept of small plates and shared dining began to simmer into something tangible.  

Opening the restaurant wasn’t just a business move; it was a leap of passion and partnership. Marco and his wife poured their hearts, time, and every bit of energy into bringing it to life. For him, it was about creating a space that felt personal, welcoming, and rooted in everything he loved about food and community. And seeing it thrive today? That’s a major “pat on the back” moment —a true badge of pride. Reminiscent of pleasant get-togethers around a family dining room table, the idea behind De Eetkamer honours the delight of sharing meals.  

Those early lunches weren’t just meals— they were experiences. That’s exactly what I want De Eetkamer to be: a space where people come together over good food

“We wanted to create a space that felt like an extension of our own home,” Marco explains. “Somewhere warm and welcoming, where people could gather around the table the way my family always did.” Turning that dream into reality was deeply emotional. It was surreal,” he says. “Standing in our own dining room, serving food that means something to us — it felt like everything had come full circle.”  

With a small team running front of house and about nine chefs rotating in the kitchen, De Eetkamer runs like a well-oiled machine. Marco is proud to say that all the chefs are trained to run each section in the kitchen, which is important as teamwork plays such a vital role in the success of a professional kitchen.  

Marco’s wife, Ursula, is not just behind the scenes — she is the backbone. While he runs the kitchen and service, she handles all the behind-the-scenes magic: the admin, the operations and the logistical lifelines that keep the doors open. Together, the couple are a powerhouse team, each playing their part to grow something truly special.  

Tableside travels  

At De Eetkamer, the menu isn’t just a selection of dishes — it’s a passport. The philosophy behind it is all about small plates with big flavours from around the globe. The goal? To take diners on a culinary journey, one bite at a time. Whether it’s the spices of the Middle East, the heartiness of Europe, or the boldness of Latin America, every plate tells a story from a different corner of the world. And the wine list follows suit — not just ticking the usual Stellenbosch boxes but also exploring its sub-regions and venturing across South Africa’s diverse wine routes. It’s all about discovery, variety, and, most importantly, sharing —something that Marco holds close to his heart.  

As for the atmosphere? Think relaxed, warm and refreshingly unpretentious. The front-of-house team doesn’t just serve guests — they read the room like seasoned storytellers, setting the tone for a dining experience that feels as welcoming as a friend’s dinner party. It’s just honest food, beautifully plated, paired with service that’s heartfelt and fuss-free.  

The food philosophy 

Marco’s unwavering emphasis on the quality of ingredients is at the heart of his culinary philosophy. Using an ingredient-driven approach, he works tirelessly to find the best local produce, making sure that every element of his dishes adds to a harmonious blend of flavour and texture. In addition to enhancing the flavours on the plate, his use of seasonal, fresh ingredients highlights his support for local farmers and sustainability. 

The desire for unique and flavourful food lies at the core of Marco’s creations. Every meal should, in his opinion, evoke feelings and memories with each bite, telling a story. The careful attention to detail he gives to every aspect of the dining experience, from the presentation to the balance of seasoning, demonstrates his firm commitment to flavour. Fundamentally, Marco feels that food should be a joyful feast of various cultures, as it has the ability to unite people.  

Plates a plenty  

There’s one dish that’s earned its place in this restaurant’s hall of fame — the Korean fried cauliflower. It’s the only plate that’s been on the menu since day one and is so loved that taking it off might just cause a minor riot. The dish is a celebration of crunchy, golden-battered cauliflower coated in a sticky, home-made sweet soy sauce. Finished with a sprinkle of sesame seeds, a pop of spring onion as well as coriander, then served alongside a charred lime for that final zing — it’s got street-food soul with a fine-dining finish. The dish is simple, honest and absolutely delicious — everything De Eetkamer stands for.  

While Marco isn’t big on the idea of a single “signature dish,” there are definitely recurring stars. Think fresh, raw plates such as sashimi, tartare and tataki — always crisp, clean and seasonally inspired. There’s also a forever love affair with risotto and gnocchi. These dishes stay on the menu, but their flavours evolve with the seasons, the chef’s mood, as well as whatever exciting ingredients are in season. 

Interestingly, for someone who once steered clear of vegetables as a kid, Marco has now fully embraced them — about 60% of the menu is vegetarian. His new-found love for cooking with veggies is creative, passionate and playful. Marco sees cookbooks not just as instruction manuals, but as magical storybooks — little portals into different cultures and kitchens. Rarely does he follow a recipe to the letter. Instead, Marco blends the spices from one book with techniques from another, crafting something entirely his own. For him, cookbooks are less about rules and more about inspiration — a delicious way to travel the world, one recipe at a time.  

 

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Key flavours uncovered  

On a chilly winter’s night, there’s one dish that brings the ultimate comfort to this chef’s home kitchen —a warm, buttery bowl of gnocchi with a hearty mushroom ragu. It’s Marco’s go-to meal when cooking for himself and his wife, and the process is practically a love language. The gnocchi starts with mashed potato, gets generous helpings of Parmesan, a splash of olive oil, a touch of flour and an egg — all folded into soft, fluffy little pillows. But the real magic happens in the pan: After a quick blanch, the gnocchi are tossed in sizzling butter until they’re golden and crisp on the outside. “Butter, butter, more butter — more love,” he laughs. And honestly, that might as well be his life motto. 

At home, his kitchen is stocked like a cosy culinary sanctuary. The fridge always holds garlic, onions, fresh herbs such as thyme and rosemary, and of course —cheese. Not just any cheese, mind you, but the good stuff: mature Cheddar or a wedge of Parmesan is never far. The pantry? A carb lover’s dream. Pasta and rice are non-negotiables, along with a stash of chicken stock for those quick midweek meals. In the freezer, you’ll likely find a whole chicken ready to roast — because, as Marco says, you just never know when the craving for a proper roast will strike.  

And when it comes to late-night snacks or guilty pleasures? It’s all about the sandwich. His personal favourite: a thick stack of pastrami, sharp pickles, mustard and melted cheese. It’s indulgent, salty, crunchy and hits every craving. Simple pleasures done really well —just like everything else Marco cooks.  

Winter food trends  

Warmth, comfort and simplicity are being embraced by food trends this winter. Marco believes that a delectable return to satisfying, slow-cooked and slow-roasted foods that evoke memories and uplift the spirit is anticipated this season. Imagine dishes that warm your hands and your heart, such as slow-roasted root vegetables, melting short rib stews and hearty casseroles that are bursting with flavour.  

The focus of the winter table is on simple yet delicious meals, he says. With chefs focusing on robust, multi-layered characteristics developed over time, flavour is of course the main focus. Think rich broths that have simmered all day, caramelised onions and garlic confit. There’s an apparent shift towards meals that are straight-forward and uncomplicated. Food with a traditional foundation but a modern execution tells a tale.  

Based on Marco’s expertise, one can anticipate an abundance of local ingredients this season, particularly earthy vegetables such as parsnips, carrots and beets, combined with copious amounts of spices and flavourful sauces. Winter menus will highlight dishes that encourage you to take your time, stay put and enjoy every bite, whether it’s a slow-roasted lamb shoulder or a simple vegetable gratin. The pattern? More individuality, less perfection and a ton of flavour.  

The future looks bright  

When it comes to what’s next for De Eetkamer, the energy is buzzing with quiet ambition and exciting possibilities. Marco has always believed in keeping things fresh —both on the plate and in the business — and while menu updates are a regular part of the journey, there’s something bigger on the horizon. He admits there’s a dream simmering: the potential to open another restaurant. “We’ll see how winter goes,” he says thoughtfully, acknowledging the season’s impact on the hospitality industry. But the vision is there — clear and purposeful.  

What would this second venture look like? While still rooted in the same philosophy that’s made De Eetkamer a success —simple, honest food executed with love —it won’t be a carbon copy. Instead, the idea is to explore a different concept entirely. Whether it leans into small plates again or surprises with something new remains to be seen, but one thing is certain: it will reflect the same heart and soul that defines his cooking. 

For now, it’s about doing the research, finding the right fit — and waiting for the perfect gap in the market to present itself.  

By: Lichelle May
Photography by: Supplied
Text courtesy of MyKitchen magazine  

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Looking for a lavish lunch spot to spend your weekend afternoon? One visit to Bistro Sixteen82 at Steenberg Wine Farm and it will shoot to the top of your lunch list this summer.  

You’ll find this vibrant and ultra-chic restaurant nestled in the winelands of Constantia Valley. Bistro Sixteen82, named after the year in which Steenberg was established, is a beloved destination for tapas and bistro-style dining. And with Steenberg’s Wine Tasting Room next door, it is a destination to captivate lovers of both food and wine.   

A colourful display of glass hanging from the ceiling welcomes you at the entrance of Steenberg’s Wine Tasting Room, where you can try some of Steenberg Wine Farm’s famous wines before you make your way to the restaurant.  

After taking a seat at the restaurant you are spoilt with the lush and vast views of mountains and winelands – perfectly complementing the sleek interior of the eatery.  

Executive Chef Kerry Kilpin infuses her love for seasonal, flavourful food with a touch of Asian inspiration, creating memorable dining experiences. Starters like the Tempura Prawns, Beef Tataki and the Pickled Fish Taco come highly recommended. 

And for mains, the Grilled Venison with parsnip puree arancini, carrot and green bean salsa and vanilla jus and the Roasted Pork Belly with pumpkin puree, tender greens, apple and carrot chutney and Bo-Kaap spiced jus are highlights to look forward to. 

Don’t forget dessert! The Decadent Chocolate Marquise is a real spoil and a glass of Steenberg’s finest wines with the Cheese Plate (a selection of local cheeses) is the perfect ending to an unforgettable culinary experience. 

With a menu that evolves with seasonal produce and inventive dishes, top-class service and great ambiance – Bistro Sixteen82 leaves a lovely lasting impression. A must-visit when you’re in Cape Town over the holidays! 

The details 

When: Monday to Sunday. Breakfast is served from 09:00 – 11:00; Lunch is served from 12:00 – 15:00; Tapas is served from 17:00 – 22:00
Where: Steenberg Estate, Steenberg Road, Constantia Valley, Cape Town
Bookings: reservations@bistro1682.co.za or +27 21 205 3866
Website: https://steenbergfarm.com/bistro1682-cape-town-contemporary-restaurant/ 

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What could be better than a day filled with sun, sea, and amazing food? Set aside a day this holiday season to take a trip along South Africa’s magnificent coastlines to discover these stunning hidden restaurant gems.

By Taryn Wilson

CAPE TOWN

Ons Huisie

Settled right on the beachfront in Blouberg with views of Robben Island, this traditional restaurant brings local home-cooked meals and delicious seafood delights together beautifully.

Bilboa

Experience luxury at its finest with an exclusive and breath-taking view of Camps Bay beach while enjoying Mediterranean-inspired meals.

Live Bait

Get a fresh take on seafood meals in authentic and beachy restaurant locations in Muizenberg and Kalk Bay.

PORT ELIZABETH

Something Good Roadhouse

Find something for everyone at this family-owned gem in Summerstrand. From surfer vibes to amazing cocktails, you’re bound to feel right at home on the beach.

This is Eat

If you need to make a quick stop along your road trip, this is the best place for a quick munch of delicious seafood at amazing prices!

Ginger Restaurant

For those who enjoy some more extravagant dining, Ginger restaurant on PE’s Summerstrand provides a relaxing setting, gourmet foods, and some of the best ocean views.

DURBAN

Havana Grill

With the ultimate surf and turf meals, as well as stunning beach views of Durban’s Suncoast Beach, this stunning Cuban-themed restaurant is the place to be for great sundowners!

Cafe Jiran

Make a stop here for some of the best coffee you’ve ever had, while taking a leisurely stroll along Durban’s famous Promenade.

Lighthouse Bar

Dive right into the full ocean-theme of this Lighthouse restaurant along Umhlanga beach with gorgeous themed interiors, live music, cocktails and, of course, fantastic food!

NORTHERN CAPE

Nemo’s Restaurant

Experience the feeling of being submerged in this ship-style restaurant with portholes, a stylish interior and incredible seafood meals.

Image: Unsplash

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Jesse and Jamie Friedberg, twin sisters, have innovatively transformed a Bree Street Victorian building into a stellar restaurant they have aptly named Between Us. They have effortlessly brought together the amalgamation of historic rustic walls, comforting custom-made wooden furniture, fresh florals and contemporary soft lighting. Their delightful interior is the perfect external representation of the menu, both overflowing with quality.

By Chiara Turilli

As a ventured up the stairs for a late lunch, I couldn’t wait to see what I would find to eat. The lunch menu is refined and well thought out, including everything from the traditional flavours in their oxtail ragu with hand-made pappardelle and smoked salmon, to gorgeous foraged greens from Boschendal.

What allured me to keep coming back for more is their amazing attention to the details of each element. One sister, wearing a crisp white shirt, serves you with a smile to brighten your day, while the other is wrapped up in an apron building meals of pure delight in the kitchen.

Coming from an Italian family, sharing dishes at the table is something I relish, so we ordered a variety of dishes to experience together. The hand-squeezed grapefruit juice with fresh mint also perfectly illustrates the simple pleasures of dining.

First, we indulged in locally-sourced burrata, oozing with cheesiness and topped with crisp celery salsa verde to add some freshness to the dish. The buttery slow-roasted leeks further elevate this simple plate.

Next, we enjoyed some home-made frilled-edged pappardelle smothered in an intense, rich slow-cooked oxtail ragu, a dish that perfectly fed my Italian heart.

We were also delighted by an anchovy-scented black rice served with chopped cavolo nero. A poached egg delicately balances the flavours and the whole thing is finished off with a loud crunch of crisp kale.

As I was taking my last sip of espresso, I realised just how long it’s been since I went to a restaurant and felt so fully inspired after a meal.

THE DETAILS

When: Monday-Saturday, 8 AM – 4 PM
Where: 176 Bree St, Cape Town City Centre, Cape Town, 8001
Reservations: 021 823 8695
Website: betweenus.capetown
Instagram: @betweenus.ct

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Celebrate South Africa’s finest restaurants with the Mercedes-Benz Eat Out Restaurant Awards. Foodies from around the country will vote for their favourites to honour the best and most prestigious restaurants in an elaborate awards ceremony in Cape Town.

By Taryn Wilson

This year’s event takes place on 18 November at GrandWest Grand Arena in Cape Town where the winners will be announced. ‘Honouring the extraordinary talent in South Africa is what Eat Out is all about,’ says New Media MD Aileen Lamb. ‘This awards ceremony is where we get to celebrate our world-class chefs and the magnificent work being done in the food industry as a whole. Our partnership with Mercedes-Benz, which is also dedicated to recognising excellence and innovation, makes our journey together even more inspiring.’

This year attendees can expect to be welcomed into the Grand Arena with Graham Beck MCC and canapés, and later will be treated to a multiple-course lunch prepared by the country’s top chefs. Afterwards, guests will be able to mingle and enjoy a celebratory party.

The event will kick off with 30 nominees of the best restaurants in South Africa, which will then be counted down until the final top 10 are revealed. Winners will be chosen by a panel of anonymous judges, along with judging convenor Margot Janse.

Aside from 10 top restaurants in South Africa, the Eat Out Mercedes-Benz Restaurant Awards will also be recognising the Eat Out Retail Capital New Restaurant of the Year, the Eat Out S. Pellegrino & Acqua Panna Chef of the Year, the Eat Out Nederburg Rising Star, Eat Out Graham Beck Chefs’ Chef Award, the Eat Out Diners Club Service Excellence Award, the Eat Out Wine Service Award, the Eat Out John Psillos Award for Outstanding Contribution to Service, the Eat Out Lannice Snyman Lifetime Achievement Award, the Eat Out Woolworths Sustainability Award, and the Eat Out Style Award.

For the fifth year, Mercedes-Benz South Africa is sponsoring the awards event, with the head chef of the Restaurant of the Year Award being honoured with a luxury Mercedes-Benz for the time of their title. ‘As a brand, we’re always striving to find the very best, and we’re thrilled to recognise local chefs and restaurants around South Africa whose culinary delights exceed expectations year after year,’ says Marketing Director of Mercedes-Benz Cars Selvin Govender.

Tickets are limited and can be purchased for R1 595 per person online here at Quicket.

For more information, visit eatout.co.za.

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