PRICE:
Frommer's Exceptional

The first and only hotel restaurant in Africa to achieve Relais Gourmand status, and listed as one of the top 10 in the world by New Straits Times, Bosman's has been wowing local and international food critics alike for years. Menus change regularly, but there are always a number of set-menu choices (including a \"Flavors of the Cape\" sampler, a low-fat menu, and a vegetarian-only menu), or you can opt for the a la carte. Popular starters are baked sweet-chile-marinated chicken nuggets with papaya vegetable salad, or hot peppercorn beef sashimi with wasabi-centered jus. Oven-roasted kingklip in ostrich neck ragout with chardonnay foam, or baked fillet of springbok with apple mushroom brioche and port wine jus are also good, and the melted nougat mousse with dried fruit compote and pinotage ice cream is a pretty perfect ending. Unfortunately, the fabulous cuisine can be marred by service that confuses sophistication with cloying formality, and a request for a glass of tap water is likely to be met with an upturned nose. Small price to pay, however, when you're dining on the restaurant veranda on a glorious star-filled night with a warm breeze and vineyards stretching out before you.

Copyright: Excerpted from Frommer's South Africa, 5th Edition, (c) 2008, Wiley Publishing, Inc.

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