What 76 people say about Epice
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Excellent service exceptional food
Superb food
From start to finish, every part of the experience had something to rave about. Starting with the table side cocktail shaking to the wonderfully aromatic bread course being built in front of you, I could not recommend Epice more to you. Having both the chefs, waiters, and sommeliers talk us through the Spice Journey created an experience I won't soon forget.
There is absolutely nothing I could fault about the experienced we had at this restaurant. The food was amazing, the service was brilliant. This was an absolute 5star experience.
Epice was not our first Restaurant Week experience but it was by far the best. The service is on par with the best restaurants in South Africa but it was the food that truly blew us away. Each course was thoughtful, intricate and mouthwateringly delicious. We couldn't wait for each new course to arrive so we could e...
Read full reviewEpice was not our first Restaurant Week experience but it was by far the best. The service is on par with the best restaurants in South Africa but it was the food that truly blew us away. Each course was thoughtful, intricate and mouthwateringly delicious. We couldn't wait for each new course to arrive so we could explore the different but complementary flavours. The sorbet trolley added a whimsical touch to the evening and the spice test brought a wonderful close to the meal. We cannot recommend this experience highly enough. From date night to dinner with friends, make time for this!
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About Epice
Cuisine: Fine Dining
Inspired by spices
The latest venture from the team behind La Colombe, La Petite Colombe, Foxcroft and Protégé.
Epice - derived from the French word Épice meaning spice (and is pronounced eh-peace) - is an intimate fine dining restaurant located at Le Quartier Français, Franschhoek.
Serving an array of delectably curated dishes, the fine-dining restaurant is headed by chef Charné Sampson (previously sous chef at La Colombe), and features a flavour-packed menu inspired by the team’s culinary expedition to India, as well as memories of travels through Spain, Japan, Mexico, Denmark and the US.