What 70 people say about Beyond Restaurant
Food | |
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Atmosphere |
Beyond restaurant is beautiful. The food was amazing, the service was out of this world. I will definitely go back the next time I’m in Capetown.
What a wonderful experience and service was exceptional. Waiter, Robin was professional and very friendly knew the menu well.
The positives: The food was, once again, excellent. Visually and tastily a work of art. Highly efficient service too. The negatives: The restaurant itself has extremely bad acoustics, or maybe it was because it was full, and we struggled to make ourselves heard (yes all four of us are 70) so I had to also rais...
Read full reviewThe positives: The food was, once again, excellent. Visually and tastily a work of art. Highly efficient service too. The negatives: The restaurant itself has extremely bad acoustics, or maybe it was because it was full, and we struggled to make ourselves heard (yes all four of us are 70) so I had to also raise my voice and lean in to hear what our friends were saying. We ordered a Stark-Conde Cab Sav 2017 wine which was served at a very warm room temperature and we requested it to be put on ice for ten minutes. The 2nd bottle was the correct temperature. When paying R470 for a bottle wine we were disappointed with this lack of attention to detail. All in all though, it was a lovely evening.
The food and service was exceptional and the restaurant week special was incredible value for money. We would definitely go again.
The food was sublime and the service was friendly and attentive without being obtrusive. I wish I could eat here all the time. The acoustics aren't great inside and I felt like I had to yell at my partner sitting opposite me.
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About Beyond Restaurant
Cuisine: Fine Dining, International
Beyond Restaurant
Peter Tempelhoff’s enduring food philosophy is one that centres on provenance – a philosophy than ensures that the concept never eclipses the importance of the ingredients. At beyond, special attention has been paid to sourcing a diverse range of special raw produce.
From rare-breed meats, and seasonal heirloom vegetables to artisanally crafted cheeses, this diversity serves to showcase and celebrate the ‘weird and wonderful’ and the beauty of unique strains and flavours beyond mass production.
Also a core consideration – central to this process – is that by sourcing locally, the restaurant underscores its commitment to supporting smaller growers, farmers and producers who form part of a sustainable supplier ecosystem.