Crayfish, mussels and seafood

Seafood is a Cape Town speciality. Photo © Cape Town Tourism

Cape Town is, without doubt, a seafood-lover’s haven. From choice Cape West Coast lobsters (crayfish), to fresh fish and mussels, seafood restaurants are as plentiful as the kelp fronds that line the seashore. The recent popularity of sushi has also led to a wide selection of sushi bars specialising in this Oriental favourite.

Make sure the seafood you want to buy and eat is not on the list of endangered species. Text (or SMS) the name of the fish to +27 (0)79 499 8795 and you will receive an answer within seconds.

This service, a world first, is provided by the Southern African Sustainable Seafood Initiative (SASSI). The SMS is charged at standard cellular rates.

Some of the more noteworthy restaurants that serve a variety of ocean fare are:

Sushi lovers should try:

If you’re a seafood lover who prefers hand-picking crayfish from under the rocky crevices of the cold Atlantic coastline, then the Blaauwberg coast and Cape Peninsula are two of the better dive spots.

Crayfish diving is permitted between 15 November and 15 April. The Cape Point Nature Reserve, Kommetjie and close to Boulders Beach, are also favoured crayfish haunts, but please note that permits are required.

If you’d prefer a guided day-long dive outing to Cape Point or another spot, contact Cape Town Tourism on +27 (0)21 487 6800 or for a list of accredited dive operators, and ask the organisation to book your trip at no extra charge. Cape Town Tourism can also suggest good city restaurants that specialise in seafood.

See our entry on scuba diving in Cape Town for more information on catching your own seafood!

Freshly-caught crayfish being offloaded at the Hout Bay harbour. Photo courtesy of SA-venues

Seafood lunch with a view at the Ocean Basket at the V&A Waterfront. Photo courtesy of DanieVDM

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For the past decade Junaid Sénéchal-Senekal has been exploring the image of South Africa through a series of collections.  A unique approach and distinctive techniques combine with success in the international art scene and he describes it as a ‘remembrance’ of intimate moments, in the context of a uniquely African conversation.

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Martin Melck House

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