What’s cooking in 2025? The SA dining trends everyone’s talking about

What transforms a restaurant from merely "good" to the highlight of dinner party conversations? Is it the allure of an acclaimed chef, the charm of a vineyard setting, or a wine list so enticing you can’t resist another glass? Perhaps it’s the magic of an experience so unique, you wish time would stand still. In 2025, South Africa’s dining scene is thriving like never before—driven by innovation, cultural pride, and a hunger for moments that linger long after the last bite.

At the heart of this evolution is a growing demand for authenticity, whether through intimate farm-to-table gatherings or bold fusions that redefine local flavours. From award-winning tasting menus that turn traditional flavours on their head, to foodies savouring South Africa’s finest ingredients, South Africa’s dining scene has never felt more dynamic, and Dineplan is making it easier than ever to book and experience it all.

The Bespoke Experience

“People are looking for an experience – something that goes beyond sitting at a restaurant. That feels thoughtful and connected, or has that hidden gem allure,” says Chef Jess Shepherd, Good To Gather.

Located on Rozendal Farm in Stellenbosch, Good to Gather is a 35-seater restaurant open just three days a week and owned by husband-and-wife duo Luke Grant and Jess Shepherd. The restaurant, nestled under some oak trees, works with local growers to offer a seasonal, farm-to-table menu that changes weekly. “Our space is relaxing for the diner and you feel like you can breathe and connect with a moment that someone’s curated for you. We don’t have a menu, and we keep things simple in terms of letting seasonal produce shine – we want our flavours to whisper rather than shout.”

Fast-paced fusion

South African diners enjoy an on-the-go metropolis as much as they do the slower pace of country life, and restaurateurs are setting the tone. Acclaimed chefs are shining a spotlight on local cuisines like never before, celebrating their cultures and stories. Namely Chef Moses Moloi, ranked 85th in the top 100 of global platform The Best Chef Awards, who recently opened Gigi – a Joburg restaurant offering contemporary South African fusion fare. 

“At Gigi, we’re cooking with ingredients and flavours that are unknown globally and unique to SA, like beef tongue and ox livers,” says Chef Moses. “We’re also looking to the best of the best and sometimes unexpected, from the rest of the continent too – Limpopo worms, Nigerian okra, peppers from Malawi.  We’re modernising these traditional African dishes and taking pride in that and almost educating people through food. I’ve noticed that a lot of restaurants in Cape Town now have beef tongue on the menu. We’re celebrating what we have on our doorstep, and it’s so exciting to see.” 

Loved by locals and tourists alike, Chef Moses’ dishes take inspiration from his team, travels and his time in Cape Town, but he’s prioritised an à la carte approach over a tasting menu to cater to on-the-go Joburg diners looking for options. 

New tasting notes for the wine industry

The wine industry goes hand-in-hand with South Africa’s culinary prowess, from expertly crafted wine lists to knowledgeable sommeliers helping you to pair varietals with a dish. The country has become a global destination for wine enthusiasts.

“South Africa is currently making the best wine it’s ever made,” says Head of the South African Sommelier Association, Spencer Fondaumiere. “There’s a lot more space for smaller producers, and we don’t have copy-and-paste wine lists anymore. There’s been a rise in local Verdelho, with a handful of producers making it. Then historical grapes like Palomino, which were once used for the sherry trade, or Colombard used for brandy – those established vineyards still exist. People are making incredible wines with them.”

As the South African restaurant industry continues to refine its palette, Dineplan is providing a seamless experience for both diners and restaurants alike. Founded in 2011 by Martin Rose and Greg Whitfield, this reservation system supports over 2,000 South African restaurants, from fine dining to wine farms. For more, visit dineplan.com or download the app here.