{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Unique dining experiences in world\u0026#39;s top restaurants' data-url='/boclips/videos/5c54c184d8eafeecae152be5' data-video-url='/boclips/videos/5c54c184d8eafeecae152be5' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nUnique dining experiences in world\u0026#39;s top restaurants\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eDiners at La Colombe, nestled on the lawns of the expansive Constantia Uitsig wine estate, prefer to eat outside. This is the country's top gastronomic experience - and has been for two years running - according to South Africa's Eat Out...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eDiners at La Colombe, nestled on the lawns of the expansive Constantia Uitsig wine estate, prefer to eat outside. \u003cbr/\u003eThis is the country's top gastronomic experience - and has been for two years running - according to South Africa's Eat Out guide, an annually published restaurant bible for local and visiting foodies.\u003cbr/\u003eLa Colombe was also recently afforded the honour of world's twelfth best restaurant in the prestigious San Pellegrino rankings. \u003cbr/\u003eEasy al fresco is the order of the day at Chef Luke Dale-Robert's establishment, which resembles a very posh French country kitchen. \u003cbr/\u003eThe extensive menu, which changes every fortnight, reveals a blend of diverse influences, many featuring an indulgent portion of foie gras. \u003cbr/\u003eChef Dale-Roberts reinvents classic dishes for a modern palate by incorporating local produce with traditional French flair. \u003cbr/\u003eStarters range from R95 ($12.50 US Dollars) for a beetroot tart to R210 ($28 US Dollars) for pan-fried foie gras on poached nectarines. \u003cbr/\u003eMains peak at R260 ($34 US Dollars) for springbok medallions with figs, foie gras and confit garlic. \u003cbr/\u003eDale-Roberts plates an entr�e of pan-seared sweetbreads on miso marinated aubergine and chickpeas, with teriyaki glazed shitake mushrooms and a roasted crayfish tail, drizzled with creamy miso dressing. \u003cbr/\u003eBut the British-born chef says, despite the modern twists of the menu, he is still working on incorporating traditional ways of cooking. \u003cbr/\u003e\"I'm finding myself rather going back to older fashioned, more traditional things. For example, we're buying lamb in whole, we're buying baby pigs in whole, we're doing a lot of preserving, bottling fruits like my mother used to do and using, you know, those juices to make sauces, and combining that with some modern techniques, but very much basing the cuisine on a natural kind of environment and style,\" says Dale-Roberts.\u003cbr/\u003eAbigail Donnelly, one of South Africa's most acclaimed food critics and editor of the Eat Out guide, which ranks South Africa's best restaurants annually, says La Colombe's top honours are well deserved.\u003cbr/\u003e\"Luke from La Colombe, he won last year, the best restaurant. And he, I always say, it's about his consistency of what he does, how clever he is with his technique. He always delivers exactly what his menu says on the plate. And again, it's that pursuit for, absolutely striving for excellence,\" she says. \u003cbr/\u003eWhile eight out of Eat Out's top ten are in the Western Cape, situatied mostly on wineries around Cape Town, the restaurant in second position is in Gauteng, a short drive from Johannesburg and Pretoria. \u003cbr/\u003eRestaurant Mosaic is led by chef Chantel Dartnell, whose signature dishes include vivid edible flowers.\u003cbr/\u003eChef Chantel Dartnell doesn't look like a chef. \u003cbr/\u003eHer slender profile and delicate features resemble those of a ballet dancer rather than the head chef of a busy kitchen. \u003cbr/\u003eBut her grace and precision transcends into her plates. \u003cbr/\u003eOne of her sauces, served with the signature confit of duck, takes four days to make, reducing over a low heat to a rich glossy texture. \u003cbr/\u003eDartnell says the restaurant's name is reflecting her style of food. \u003cbr/\u003e\"Well I have to say, when we had to think about what we would call the restaurant, Mosaic was the first choice, because it encompasses all the different styles. Although my training was classically French, I love embracing all the different cultures, I love Oriental cuisine. And we like to bring in a little bit of our travels back for the clients to experience. So on our winter menu, we'll be focusing on Cambodia, whereas in the spring, it's Europe, and Paris,\" she says.\u003cbr/\u003eDartnell won Eat Out's prestigious title of chef of the year 2009.\u003cbr/\u003eDonnelly says the young chef fully deserved it.\u003cbr/\u003e\"What Chantel did over the last year� And we've watched her, and that's what happens with the chefs, you see how they just transcend into another comfortable, confident space. And you know, Chantel has the luxury� She loves, she adores, she's in love with truffles, and foie gras, and anything French. And that's what she puts on her plate. She loves the petals and the flowers, and everything's beautiful, and pretty, and she's just grown,\" Donnelly says. \u003cbr/\u003eGuests wanting to sample all the different offerings are in luck. \u003cbr/\u003eMosaic specializes in an eight course degustation menu, with the small portions designed to allow a variety of gastronomic experiences in one sitting. \u003cbr/\u003eThe degustation menu costs R695 ($91 US Dollars) with Chantel's hand selected wine pairings for every course. \u003cbr/\u003eDiner Aneline Rhoda has brought her team from work to Mosaic for lunch.\u003cbr/\u003eShe says she likes Dartnell's precision. \u003cbr/\u003e\"Mmm� this is our second time here. I brought our whole team along because it's such an exquisite venue to begin with. And then the food makes you feel like it's made just for you. And the flavours and the presentation is so carefully planned, yet it's such a surprise when you taste it. It's just exquisite,\" Rhoda says. \u003cbr/\u003eIn Cape Town, the Roundhouse restaurant is an equally intriguing dinner venue.\u003cbr/\u003eFormerly Lord Somerset's hunting lodge, its most recent incarnation as one of South Africa's top restaurants suits it well. \u003cbr/\u003eThe Roundhouse offers formal fine dining, an innovative menu, and stunning view. \u003cbr/\u003eChef PJ Vadas, who has worked with the likes of Angela Hartnett and Gordon Ramsay during stints in Europe, runs at tight ship. \u003cbr/\u003eThe emphasis here is on exceptional service and local produce.\u003cbr/\u003eThe menu changes daily, and offers five courses with a decadent selection of local cheeses to finish. \u003cbr/\u003eThe inventive Modern European menu offers braised rabbit, slow roasted suckling pig and milk-fed veal from a nearby farm. \u003cbr/\u003eVadas likes to make the most of lesser-used cuts of meat and unusual seafood, like fresh sea urchin. \u003cbr/\u003eTo finish, the restaurant's acclaimed souffl� sits next to warm chocolate fondant and orange blossom parfait - some of the country's most perfect desserts. \u003cbr/\u003eDiners choose how many courses they would like, between a tasting menu and wine pairing options. \u003cbr/\u003eThe full five courses and wine pairing costs R740 ($97 US Dollars). \u003cbr/\u003eThe culinary offerings are always based on seasonal produce and availability of local ingredients - which is where Vadas draws his inspiration. \u003cbr/\u003e\"It's modern European with a lot of Italian, French cooking methods and cooking techniques. Obviously, we try, say 95 percent of the time, to use the local ingredients. So that's, you can see it in the menu. So, there's no imported produce, so I think that's what makes it a bit more special than a lot of the other establishments� so we won't use prawns, and we use crayfish instead, and try not to use scallops, we use fresh white mussels and those kinds of things,\" Vadas says. \u003cbr/\u003eThese three top South African restaurants have elevated fine dining to new heights, making the most of everything the country has to offer - from incredible fresh produce to breathtaking settings.\u003cbr/\u003eAP Television\u003cbr/\u003eLa Colombe restaurant, Constantia Uitsig wine estate, outside Cape Town, South Africa - 14 March 2010 \u003cbr/\u003e1. Tilt up from restaurant table to outdoor dining area at La Colombe restaurant\u003cbr/\u003e2. Wide diners at tables in outdoor dining area \u003cbr/\u003e3. Wide diners being served in outdoor dining area \u003cbr/\u003e4. Close La Colombe logo on menu\u003cbr/\u003e5. Mid kitchen staff cooking in the kitchen \u003cbr/\u003e6. Close meat and fish being turned on the hot plate \u003cbr/\u003e7. Mid kitchen staff laying out plates on the plating counter \u003cbr/\u003e8. Mid crayfish and sweetbreads, fricassee of quail and langoustine, and beetroot tart starters being plated \u003cbr/\u003e9. Mid Chef Luke Dale-Roberts plating a crayfish and sweetbread starter \u003cbr/\u003e10. Close crayfish and sweetbread starter \u003cbr/\u003e11. Pan crayfish and sweetbread starter \u003cbr/\u003e12. SOUNDBITE (English) Chef Luke Dale-Roberts, La Colombe restaurant:\u003cbr/\u003e\"I'm finding myself rather going back to older fashioned, more traditional things. For example, we're buying lamb in whole, we're buying baby pigs in whole, we're doing a lot of preserving, bottling fruits like my mother used to do and using, you know, those juices to make sauces, and combining that with some modern techniques, but very much basing the cuisine on a natural kind of environment and style.\"\u003cbr/\u003e13. Wide vineyard on the Constantia Uitsig wine estate \u003cbr/\u003e14. Pull focus from fir trees in background to vine leaves in Constantia Uitsig wine estate\u003cbr/\u003eAP Television\u003cbr/\u003eThe Roundhouse restaurant, Camps Bay, Cape Town, South Africa - 17 March 2010 \u003cbr/\u003e15. SOUNDBITE (English) Abigail Donnelly, Food critic and editor of Eat Out (South Africa's restaurant guide):\u003cbr/\u003e\"Luke from La Colombe, he won last year, the best restaurant. And he, I always say, it's about his consistency of what he does, how clever he is with his technique. He always delivers exactly what his menu says on the plate. And again, it's that pursuit for, absolute striving for excellence.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMosaic Restaurant at The Orient Hotel, Crocodile River Valley, outside Pretoria, South Africa - 12 March 2010 \u003cbr/\u003e16. Tilt up exterior Mosaic restaurant\u003cbr/\u003e17. Mid chef Chantel Dartnell collecting edible flowers from plating area \u003cbr/\u003e18. Close lobster bisque being plated \u003cbr/\u003e19. SOUNDBITE (English) Chef Chantel Dartnell, Mosaic restaurant:\u003cbr/\u003e\"Well I have to say, when we had to think about what we would call the restaurant, Mosaic was the first choice, because it encompasses all the different styles. Although my training was classically French, I love embracing all the different cultures, I love Oriental cuisine. And we like to bring in a little bit of our travels back for the clients to experience. So on our winter menu, we'll be focusing on Cambodia, whereas in the spring, it's Europe, and Paris.\"\u003cbr/\u003e20. Mid Dartnell stirring pots on stove\u003cbr/\u003e21. Close Dartnell's face while stirring \u003cbr/\u003e22. Close Dartnell's hands stirring mash and sauces on a stove \u003cbr/\u003eAP Television\u003cbr/\u003eThe Roundhouse restaurant, Camps Bay, Cape Town, South Africa - 17 March 2010 \u003cbr/\u003e23. SOUNDBITE (English) Abigail Donnelly, Food critic and editor of Eat Out (South Africa's restaurant guide): \u003cbr/\u003e\"You see how they (chefs) just transcend into another comfortable, confident space. And you know, Chantel has the luxury� She loves, she adores, she's in love with truffles, and foie gras, and anything French. And that's what she puts on her plate. She loves the petals and the flowers, and everything's beautiful, and pretty, and she's just grown.\"\u003cbr/\u003eAP Television\u003cbr/\u003eMosaic Restaurant at The Orient Hotel, Crocodile River Valley, outside Pretoria, South Africa - 12 March 2010 \u003cbr/\u003e24. Wide two entrees from the degustation menu on the plating counter, hands clearing counter \u003cbr/\u003e25. Close wholegrain mustard mayonnaise garnish on a degustation plate \u003cbr/\u003e26. SOUNDBITE (English) Chef Chantel Dartnell, Mosaic restaurant:\u003cbr/\u003e\"When we opened the restaurant, we wanted to give diners a completely new experience. And early in 2006 you'd very seldomly find a tasting menu in any of the restaurants. So we were one of the first to embrace that concept. Giving diners just little tasting portions, you know, to inspire and tantalize their palate throughout the whole meal.\"\u003cbr/\u003e27. Pan diners eating in the private dining room \u003cbr/\u003e28. Tilt up from plate to diner\u003cbr/\u003e29. Mid diners eating in the private dining room \u003cbr/\u003e30. Close plate of food being eaten \u003cbr/\u003e31. SOUNDBITE (English) Aneline Rhoda, Diner:\u003cbr/\u003e\"Mmm� this is our second time here. I brought our whole team along because it's such an exquisite venue to begin with. And then the food makes you feel like it's made just for you. And the flavours and the presentation is so carefully planned, yet it's such a surprise when you taste it. It's just exquisite.\"\u003cbr/\u003eAP Television\u003cbr/\u003eThe Roundhouse restaurant, Camps Bay, Cape Town, South Africa - 15 March 2010\u003cbr/\u003e32. Wide exterior Roundhouse restaurant\u003cbr/\u003e33. Mid interior table with view of Camps Bay \u003cbr/\u003e34. Wide interior kitchen with Chef PJ Vadas calling out orders \u003cbr/\u003e35. Close Vadas' hands plating starters \u003cbr/\u003e36. Close plated bouillabaisse (soup to be added at table) \u003cbr/\u003e37. SOUNDBITE (English) Chef PJ Vadas, The Roundhouse restaurant:\u003cbr/\u003e\"It's modern European with a lot of Italian, French cooking methods and cooking techniques. Obviously, we try, say 95 percent of the time, to use the local ingredients. So that's, you can see it in the menu. So, there's no imported produce, so I think that's what makes it a bit more special than a lot of the other establishments� so we won't use prawns, and we use crayfish instead, and try not to use scallops, we use fresh white mussels and those kinds of things.\"\u003cbr/\u003e38. Close hands plating a fig and goats cheese salad\u003cbr/\u003eFootball fans heading to South Africa for the FIFA World Cup can dine out in some of the world's finest restaurants.\u003cbr/\u003eHost city, Cape Town, is home to the country's top restaurant, which offers diners a unique experience.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv 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ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='additional-tags-heading'\u003eAdditional Tags\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list keyterms' data-identifier='Boclips::VideoDecorator' data-type='keyterms'\u003econsumer product manufacturing, gourmet food, food and beverage manufacturing, industries, experience, chefs, live, send, technique, lifestyle, environment and nature, beverage manufacturing, species conservation and preservation, kind, agriculture, gordon ramsay, consumer products and services, exquisite, style, food and drink, loves, restaurant, environment, cape town, environmental conservation and preservation, menu, call, pretoria, wildlife management, natural resource management, back, makes, beverage and tobacco products manufacturing, southern africa, cuisine\u003c/div\u003e\n\u003cdiv class='keyterms-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Unique dining experiences in world\u0026#39;s top restaurants\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Unique dining experiences in world\u0026#39;s top restaurants\" title=\"Unique dining experiences in world\u0026#39;s top restaurants\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}