Cape Town’s fine dining landscape has just shifted quietly but unmistakably with the arrival of Amura, the city’s newest culinary heavyweight and the first African outpost of Spain’s marine visionary Ángel León. Set within Mount Nelson, A Belmond Hotel, Amura brings a global gastronomic force to one of the continent’s most storied properties, long known for welcoming icons including John Lennon, David Bowie and Nelson Mandela.
At the centre of Amura’s kitchen is Guillermo Salazar, a Culinary Institute of America graduate whose path runs through some of the world’s most exacting restaurants including Eleven Madison Park, Arzak, Akelare and Gramercy Tavern, along with senior leadership within the Aponiente group. His presence ensures that Amura is not a satellite. It is a full expression of the León universe, executed with discipline and edge.
The menu balances Andalusian technique with Cape identity
• Plankton Risotto. León’s cult signature, vivid in colour and relentlessly marine
• Yellowtail Tartare with Escabeche. Aponiente’s classic reimagined with Cape citrus
• Catch of the Day with Pickled Cape Kelp. A cool Atlantic tribute to the region’s foraging culture
• Pickled West Coast Mussels with Seaweed Dusted Chips. Playful in spirit, serious in execution
• Saldanha Bay Oysters with Silverthorn River Dragon. A pairing rooted in the Cape’s earliest grape varieties
The wine and cocktail list mirrors the restaurant’s marine philosophy. Standouts include a Kelp Martini made with a bespoke Cape St Blaize gin, underwater aged Bamboesbay Sauvignon Blanc and AA Badenhorst’s Palomino which creates a subtle link between Andalusia and the West Coast.
Designed by Tristan du Plessis, Amura’s interiors channel the glamour of golden age ocean liners without slipping into nostalgia. Deep greens, sculptural curves, polished timber and bronzed accents create a room that feels both cinematic and quietly confident.
The centrepiece is a dramatic double height wine library that functions as architecture and theatre. The classic library ladder turns the simple act of selecting a bottle into a moment with presence.
Soft lighting echoes kelp forest shadows while the open kitchen adds a constant hum of flame, steam and movement. Service is led by Markus Fiedler whose experience from Noma, Geranium, The Test Kitchen and Salsify brings precision and warmth in equal measure.
Amura’s ambition extends beyond the plate. The restaurant aligns with Mount Nelson’s long standing commitment to heritage and conscious sourcing. From under celebrated marine species to botanicals harvested in the hotel’s gardens, the philosophy is one of stewardship rather than spectacle.
Mount Nelson has always been shaped by its surroundings. With Amura the team honours both the ocean and the Cape through Ángel León’s unique lens.
Amura is now open throughout the year, bringing a globally significant culinary vision to Cape Town and giving the city a restaurant that studies the sea as intensely as it serves it.
