“The V&A Waterfront is currently home to over 80 eateries - from fast food to fine dining - and is, without a doubt, the best place to eat in Cape Town,” said Carol van der Spuy, Marketing Manager: Retail. “Whether you're here for a quick business lunch, a romantic dinner for two or a birthday celebration for 50, you'll find the perfect location at the Waterfront, irrespective of taste, mood or budget.”
The new-look V&A Waterfront Restaurant Guide, which this year comes in a handy size that's small enough to slip into your pocket, has a brand new component, having joined forces with Eat Out, the country's most definitive restaurant guide. Soon diners will be able to access reviews of all V&A Waterfront eateries via the website, www.eatout.co.za, making finding the perfect place to dine easier than ever before.
As part of this new and exciting association, Eat Out editor, Abigail Donnelly and her team, three credible foodies in the culinary industry, Greg Landman, Vikki Sleet and Leigh Robertson, ate at all the V&A Waterfront establishments, after which they got down to the challenging business of choosing the winners of this year's awards. The scorecard comprised various sections, including menu composition, seasonality, presentation, taste, value, wine choice, service and ambience.
This year the restaurants were divided into seven categories. These were: On the Run, Eat Deluxe, Eat Smart, Eat Casual, Drink Café Culture, Drink Pub Style. Each category had a runner up, winner and service award, and finally a Best Overall Service Award.
Servers of the Year:
Best Restaurant Service of the Year: Den Anker
Popular Choice Award: Ocean Basket
Restaurant Awards:
Winner: Simply Asia Thai & Noodle Bar
Runner-Up: Marcel's Frozen Yoghurt
Winner: Bascule Whisky Bar & Wine Cellar
Runner-Up: Ferryman's Tavern
Winner: Café Bascule
Runner-Up: Vida e Caffé
Winner: Willoughby & Co
Runner-Up: Paulaner Bräuhaus
Winner: Den Anker Restaurant
Runner-Up: Societi Bistro
Winner: Emily's
Runner-Up: onewaterfrontSays Donnelly: “The whole experience of a restaurant goes beyond its quantified ratings in a guidebook. It encompasses not only food service and ambience, but also everything a diner encounters consciously and unconsciously. Leading chefs and restaurateurs believe that food is only the starting point for a restaurant - but a crucial one, of course.
“The restaurants at the Waterfront have developed a restaurant culture. It is the full experience and the ambience which is the spirit of the restaurant, everything from how the reservations are handled to the greetings you receive when you arrive.”
