Experience the Best Restaurants in Cape Town
"A playful, experimental ice-cream parlor run by an owner with a scientific background, this spot recasts dairy-based treats from Zimbabwe and East Africa into unexpected flavors—examples include ivhu (edible Zimbabwean clay), mursik masawu (inspired by Kenyan fermented milk and fermented fruit wine), and matemba toffee made from dried fish—alongside local flavors like rooibos, imphepho smoke and fynbos ash paired with native kei apples. Opened in 2020 in a student-filled suburb, the shop intentionally elevates indigenous ingredients and challenges colonial-era notions that local things are less worthwhile." - Sarah Khan
