People come to Cape Town for its fine beaches and waterfront - they have since the 1600s, when the Dutch established it as a watering stopover for ships trading with the East. They come for the sports: The city will hold eight World Cup matches this June. They come for the history, to see Robben Island, where Nelson Mandela spent most of his imprisonment. But few visitors come for the food. Daniela Bonano, who works here for New York-based custom-vacation company Absolute Travel, thinks that may change.

A spurt of high-calibre restaurants has transformed the dining scene, she says. Where the top places once offered French cooking, often heavy and meat-based, now chefs are training abroad, offering a wide variety of international influences while keeping ingredients local.