South Africa · City guide
Grill houses, waterfront steakhouses and dry-ageing butchers. 13 steakhouses and 5 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Chef Giorgio Nava's Milanese-inspired steakhouse, open since 2007, where the day's cuts are presented at the table and grilled simply with olive oil and salt.
Steakhouse
Second Cape Town branch of Giorgio Nava's Carne, serving the same meat-focused Italian menu as the Keerom Street original.
Steakhouse
Camps Bay branch of the Hussar Grill chain, a traditional grill room set on the hill above the beach with mountain views.
Steakhouse
Seafront branch of the Hussar Grill on Beach Road in Mouille Point, serving the chain's aged steaks and grill-room menu.
Steakhouse
The original Hussar Grill, established in Rondebosch in 1964 and still a neighbourhood steakhouse with a loyal local following.
Steakhouse
Hussar Grill branch at Crystal Towers in Century City, with the chain's traditional grill-room setting and steak menu.
Steakhouse
Waterfront steakhouse and wine bar offering 28-day matured beef from Karan, Chalmar and Karoo Wagyu, alongside game steaks and grilled seafood.
Steakhouse
Old-fashioned steakhouse beside the Mount Nelson hotel that has changed little in decades.
Steakhouse
Cape Town branch of the South African steakhouse family business, where guests choose their cut and size at the butcher's counter before it is grilled.
Steakhouse
Rooftop live-fire restaurant by chef David Higgs on top of the Union Castle Building, opened in December 2024.
Steakhouse
Bree Street steakhouse focused on grass-fed, dry-aged beef cooked on a Spanish charcoal grill, with a signature flat iron steak and specials such as rib-eye and T-bone.
Steakhouse
Contemporary steakhouse in the hemp building on Harrington Street, pairing South African fire-grilled rib-eye, sirloin and Wagyu with Japanese-inspired sides.
Steakhouse
Long-running Cape Town grill, first opened in Claremont some 50 years ago, now on Sea Point's Regent Road.
Cook at home
Butcher & supplier
Ethical whole-beast butchery founded in 2011 that sources free-range, grass-fed meat from small farms.
Butcher & supplier
Newer Frankie Fenner branch combining an ethical butchery counter with a simple eatery that serves the butcher's cut of the day cooked on a Big Green Egg.
Butcher & supplier
Retail branch of Frankie Fenner Meat Merchants in the Gardens Centre selling the company's traceable, grass-fed meat.
Butcher & supplier
Boutique Sea Point butchery run by butcher Salvin Hirschfield, sharing a shop with a florist.
Butcher & supplier
Deli, butchery and eatery selling meat from the family's West Coast farm, including grass-fed Angus and Wagyu cuts, Angus salami and biltong.
Local tips
Grilling over wood or charcoal, the braai, is a national pastime, and many steakhouses cook the same way.
Beef is classed A (youngest), AB, B or C; A-class carcasses carry a purple roller mark.
Many butchers and grill houses dry-age beef in-house and state the number of days.
Cuts in South Africa
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