Ouzeri
Restaurant · Malay Quarter ·
Cypriot-inspired small plates, fresh local ingredients, exceptional flavor
Cypriot-inspired small plates, fresh local ingredients, exceptional flavor
"You probably wouldn’t fly to Cape Town just to eat Greek food. But if you did, this spot wouldn’t disappoint. The breezy, whitewashed, glass-fronted restaurant feels like it’s straight out of Cyprus, but in many ways, it also fits right in: Ouzeri has become known for incorporating local ingredients into its traditional Greek dishes. Expect things like mint-dressed halloumi sourced from a microdairy an hour north of the city, or juicy Cape smoked mussels with beans and saffron broth. No matter how many times we go for dinner or how often the menu changes, the quality is consistent, and as we’re walking out the door, we’re always thinking about our next visit." - mary holland
"An upscale Mediterranean restaurant located just off a trendy restaurant-and-gallery strip, celebrated for its strong commitment to food quality and currently considered a hot reservation destination for stylish dining experiences." - Sophie Mendel Sophie Mendel Sophie Mendel is an editor at Travel + Leisure, where she assigns, edits, and publishes the product reviews and recommendations that help guide travelers toward the best shoes, apparel, accessories, and hotels for their needs. Sophie has traveled to 53 countries and lived in five, and is bilingual in English and Spanish. She has more than six years of experience as a writer, editor, and copywriter. Travel + Leisure Editorial Guidelines
"You probably wouldn’t fly to Cape Town just to eat Greek food. But if you did, this spot wouldn’t disappoint. The breezy, whitewashed, glass-fronted restaurant feels like it’s straight out of Cyprus, but in many ways, it also fits right in: Ouzeri has become known for incorporating local ingredients into its traditional Greek dishes. Expect things like mint-dressed halloumi sourced from a microdairy an hour north of the city, or juicy Cape smoked mussels with beans and saffron broth. No matter how many times we go for dinner or how often the menu changes, the quality is consistent, and as we’re walking out the door, we’re always thinking about our next visit." - Mary Holland
"Capetonians can’t seem to get enough of chef Nic Charalambous’s food, which draws inspiration from his family’s Cypriot heritage. Originally a pop-up, Ouzeri has now become a permanent restaurant set on Wale Street in downtown Cape Town. Located inside a bright white glass-fronted space, the restaurant feels like a casual Cypriot cafe, with simple wooden chairs and woven cushions set along banquette seating. The menu has a variety of small plates, like halloumi made by Charalambous’s sister-in-law, baked and served with dried honey and oregano, as well as grilled sardines with skordalia (garlic mashed potatoes) and fennel salad. It’s all delicious." - Mary Holland
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