When one thinks of South African dishes, it is easy to imagine sosaties braaied over an open fire, a thick bredie or a sweet Malay curry. For Carnivores Cape Town's restaurants serve hefty portions which are enough to satisfy any appetite. The quality of meat is extremely good and the variety wide. Beef, lamb and veal dominate menus with venison being popular in winter. Roast saddle of venison Chicken and duck are available at most restaurants.
Fruit is plentiful and deliciously sweet.
Apples, oranges, naartjies, grapes, peaches, plums, strawberries, pears and cherries come from the temperate regions, while the tropics provide bananas, avocados, pawpaws, grenadillas, pineapples, and mangoes. There are many foreign restaurants in Cape Town catering to the ethnic population and the increasingly adventurous locals. Visitors may choose from dozens of cultural cuisine's, mostly from Europe, and Asia. Chinese, Japanese, Thai and Indian styles of cooking are well represented. Simon van der Stel started the winelands of Constantia, and Stellenbosch, Paarl, Somerset West and Franschhoek areas are currently producing some of the best wines in the world.