When your entrance into a restaurant begins in a dark room, and you are handed a wine glass glowing with bioluminescence, you know you’re in for something quite out of the ordinary.
This was exactly the case this past Saturday, with the unveiling of Amura, The Mount Nelson hotel’s new marine-driven restaurant led by Michelin-starred Chef Ángel León, the Spanish innovator known globally as “the Chef of the Sea.”
Two years in the making, and despite offers to venture into London, New York and Tokyo, Chef Angel has chosen one of the world’s best food destinations (starkly sans any Michelin star-rated restaurants, I might add) for his first unique collaboration outside of Spain.
For León, choosing Cape Town required little convincing, sharing how his brother, Chef Carlos Leon, further amplified the inspiration for the Atlantic connection to their home in Galicia, a region celebrated for its seafood heritage.
Together, they’ve assembled a crew eager to explore and honour their rich fishing traditions with that of Cape Town’s waters. Amura’s kitchen will be led by some of Aponiente’s finest, including Guillermo Salazar Benjumea alongside Executive Chef Luke Barry, who León describes as “a beautiful heart helping us fulfil our dream."
Atlantic seafood storytelling
León was disarmingly candid during the launch event, sharing his love for the African continent and showcasing why Amura belongs in Cape Town and stating that they aim to bring a sense of storytelling for Southern Africa and Southern Europe, “speaking to each other through the sea."
Think seafood reimagined through León’s visionary lens, paired with an exquisite list of South Africa’s natural ocean ingredients.
This summer, guests will be able to choose from a selection of fresh seafood from an in-house fishmonger, featuring all the expected delicacies like oysters and scallops.
Added dishes to look forward to include a Cape Salmon Tartare, Plankton Risotto, Tuna "Steak" Tartare with Brioche, and an absolutely delicious Prawn Toast - the name doesn't do it justice.
Chef Angel also demonstrated the interesting cooking technique of “live salt” and provided a hint of what guests can expect from the culinary approach that has earned him a total of six Michelin stars, with three at Aponiente and two at Alevante. Aponiente has also been awarded a Michelin Green Star for its sustainability.
Pre-booking via Dine Plan for Amura is advised and requires a R200 per person deposit to make a reservation, with menu and pricing to be confirmed.
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