Last week we went to a market in Cape Town, and having traveled so far I’ll take you to one of South Africa’s most unusual restaurants, The Fyn. Here the senses and the expectations of the guests are played with, for example sushi with pickled daikon radishes ends up on the plate; the sashimi is made with fish that swim off Cape Town’s coast.
Then comes a crème brûlée – a dessert as an intermediate course? But no: there are mushrooms under her flambéed blanket.
Ingredients for 6 people:
For the puree:
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