Life is all about great company, great moments and more importantly, great food.
Allow us to advise you o’millennial, on the best restaurants to covet for a great dining and insta-worthy experience. This includes going on first/blind dates, spoiling loved ones or even pampering yourself.
Share your dining experiences with us @theyoungindy or contact us for more information firstname.lastname@example.org
Address: Cnr Church and St. George’s Mall, St Schotschekloof
Contact details: 021 481 4000
A successful meal is getting your greens while getting your fill of pizza. That’s why our chef created this masterpiece, with the best parts of a Caeser salad on a pizza. You can find it on the seasonal menu at Doppio Zero Greenside. #seasonalmenu #pizza #Caeser #innovatingfood #SundayLunch #food #foodpic #foodie #foodies #foodporn #foodgasm #instafood #foodstagram #foodphotography #DoppioZero #KeepingGoodCompany #yummy #health #delicious #SouthAfrica
Freeze the winter chills with the most delicious taste of vitamin C and wholesome goodness. ⠀ ⠀ It’s called a Citrus Jar and you can find it on the Winter Menu at Doppio. ⠀ _⠀ #CitrusJar #VitaminC #food #foodpic #foodie #foodies #foodporn #foodgasm #instafood #foodstagram #cleaneating #foodphotography #DoppioZero #KeepingGoodCompany #yummy #health #delicious #bread #SouthAfrica
Think you have the huevos to take on our spicy poached eggs with jalapeno hollandaise, home-made beans, mince, avo and salsa? ⠀ ⠀ It’s called the Huevos Benini. Try it, we dare you. ⠀ _⠀ #Breakfast #PoachedEggs #HuevosBenini #jalapeno #meatLover #food #foodpic #foodie #foodies #foodporn #foodgasm #instafood #foodstagram #cleaneating #foodphotography #doppiozero #KeepingGoodCompany #yummy #SouthAfrica
Quality of food: 4/5
Winning meal: Starter – Mediterranean Bruschetta
‘Doppio Zero’ meaning double zero, which originates from the grading of flour in Italy. Type 00 is a fine flour that makes the best pasta and pizzas. This Euro-Cape cafe offers a warm, inclusive atmosphere.
We were directed to No.5, a cozy table with antique stools. We faced a gigantic oven which came in handy on the cold night we ventured out into.
Chef Cassie Davis recommended the Diemersdal, Sauvignon Blanc, a lovely crisp minerality with a lingering finish. It has abundant flavours of tropical fruit, figs & gooseberries.
Doppio Zero (00) is the grade of the finest milled flour used in our kitchen every day.⠀ ⠀ Doppio Zero = pizza perfection. As you were.⠀ ___________________ ⠀ www.doppio.co.za⠀ ___________________ ⠀ #pizzadough #🍕 #food #foodpic #foodie #foodies #foodporn #foodgasm #instafood #foodstagram #cleaneating #foodphotography #DoppioZero #KeepingGoodCompany #yummy #health⠀ #delicious #bread #SouthAfrica
The midday slump doesn’t exist at Doppio Zero Sandton – not when you can have mini pork tacos for lunch. Head on over and ask for the seasonal menu. #seasonalmenu #Sandton #tacos #mexicanfood #lunchtime #food #foodpic #foodie #foodies #foodporn #foodgasm #instafood #foodstagram #cleaneating #foodphotography #DoppioZero #KeepingGoodCompany #yummy #HumpDay #SouthAfrica
Did someone say there’s a new coffee menu at Doppio? Maybe we did, maybe we didn’t. We’re not going to spill the beans just yet. #GetRoasted #doppiozero _ #coffee #☕️ #recharge #caffeine #coffeetime #coffeelife #coffeelover #localislekker #coffeeaddict #southafrica #espresso #barista #baristadaily #craftcoffee
Address: 57A Somerset Road
Contact details: +27 21 421 4343
Quality of food: 5/5
Winning meal: Oyster Thermidor
Paul Fitchet is our Head Chef at Pigalle Green Point. Besides cooking “honest food” he loves unwinding with his wife and two boys. We recently chatted to him about kitchen peeves, the secret to succulent seafood and his culinary hero, read on: PIGALLE: What is your recipe for a happy kitchen team? Chef Paul: Keep the team motivated, keep them active and most of all keep them involved. PIGALLE: What is your kitchen peeve? Chef Paul: Bad hygiene – my kitchen must be clean and sanitary all the time or it drives me mad! PIGALLE: What utensil can you simply not live without in the kitchen? Chef Paul: I love my faithful large chefs knife, it has traveled around the world with me… well in the days you could still take knives on planes. PIGALLE: What is your secret to succulent seafood? Chef Paul: Lots of butter, garlic and lemon juice to keep it moist. Dry shellfish simply will not do! PIGALLE: What is your favourite dish on the Pigalle menu and why? Chef Paul: pan seared scallops and the shellfish platter I am a knock over for great shellfish of all kinds. PIGALLE: What do you make yourself to eat when you get home from a long day in the kitchen? Chef Paul: I don’t need to cook when I get home – I have an awesome wife who insists on always cooking for me no matter the time, and she cooks really well! PIGALLE: Who is your culinary hero? Chef Paul: Marco Pierre White – he was and still is the godfather of mainstream cuisine as we know it. His attitude towards how to treat staff and prepare basic dishes with basic ingredients was really forward in thought. I was privileged to spend three weeks in his restaurant as an exchange program in 1995, and it changed my life! #Pigalle #FineDining #EatOut #FoodCapeTown #Zomato #InstaEats
Pigalle is notorious for its stylish evenings, great entertainment and their fine dining.
The atmosphere is Hollywood-esque, with a note of elegance in the air. Waiters are debonair and beguiling, with jazz notes to guide you to your table.
THE OYSTERS. The oysters are insane. GET THE OYSTERS. They are fresh, divine, gorgeously administered by the chef to the point where the ocean is felt on your taste buds. The oysters are behemoth’s, our favorites being the oyster thermidor and oyster hollandaise.
“Our oysters come from Saldanha Bay, they are really big oysters. It’s the way the chefs at the Pigalle prepare them that make them so special,” says Warren Gadd, a member of Pigalle’s management.
“The steak and meat are prepared with a touch of Portuguese brilliance. As for the seafood, we are a seafood restaurant so this is our specialty. We prepare all seafood in a Portuguese manner, absolutely perfect,” added Gadd.
La Parada Del Mar
Address: 35 Victoria Rd. Camps Bay, 8005
Contact details: 021 286 2106
Quality of food: 3.5/5
Winning meal: Seafood Platter
If you’re feeling adventurous: Cauliflower Puree
This Spanish inspired tapas restaurant and bar blends in perfectly with the sultry ocean air of Camp’s Bay. Let the sunlight warm your skin as you tuck into fresh, well prepared and creative meals. Perfect for a hang out with friends or dining out with a loved one.
Address: 33, 4th Avenue corner of 13th street, Parkhurst, Johannesburg
Contact details: 011 7887111
Quality of food: 3.5/5
Winning meal: Sticky Chicken Salad
To share: Hot Cheese Pot
Laidback, cosy and family friendly, as well as perfect for a first date. Dessert is a specialty if you like fun Insta-ready Willy Wonka concoctions.
Address: 27 Boxes, 75 3rd Avenue, Melville, Johannesburg
Contact details: 0114827361/ 0834693032
Quality of food: 4/5
Winning meal: Beer battered fish with fennel & gherkin aioli. If you’re super hungry or want to share, try the starter plank.
Get ready for Rustic décor with a Victorian eclectic edge, wholesome food and stupendously awesome service. The décor is enough a reason to try out this cool place. The meals are really filling, so beware-ish.
A great place for sundowners and a refreshing atmosphere.