For those in the know, there are an abundance of eateries that provide consistently good food, innovative recipes and the kind of attention to detail that make discerning diners come back for more
Prosapa
103 Club Ave, Waterkloof Heights
Greek food is synonymous with being generous, convivial, tasty and full of flavour and if there was ever a winning recipe for a Greek restaurant to make the most of all these elements, Prosapa has certainly found it. Regulars cannot stop raving about their signature dishes, such as the peppered steak with vegetables (and it’s not just the steak that receives high praise for being beautifully cooked and tender!) Other stars on the menu include the aubergine starter – comprising thinly sliced aubergine disks in a light tempura batter, served with creamy dipping sauce; rib-eye steak with creamed spinach and chipped potatoes; prawn curry; peri-peri chicken; marinara spaghetti with seafood; and that beloved Greek staple – lamb shank that’s been slow-cooked until it falls off the bone. With generous portions, exceptional quality and the warmest welcome, Prosapa is Greek hospitality at its very best.
Smaak
9 Hazelwood Road
With a line-up including a Banting breakfast (boasting all the bells and whistles – from roast lamb/smoked beef brisket, topped with Ementhal cheese and two fried eggs) to pitas filled with spit-roasted lamb (or chicken) with tomatoes, red onions, homemade aioli and herb oil, served in a freshly baked pita, the team at Smaak are definitely onto a good thing. And it doesn’t stop there. The “pig’s dream” (BBQ pulled pork served on a soft bun with white cheddar) and various handmade pies (the lamb pie – open coal roasted – is beyond delicious and there are even snacks like confit duck, fig and Brie spring rolls too. For a sweet surrender, their ice cream sandwiches are simply too good not to try – especially with options like chai sugar cookies with vanilla bean ice cream and gold dust in the mix!
Krisp
46 Selati Street
Fresh ingredients, balanced flavours and an ever-changing menu that draws inspiration from seasonal produce are the core elements that sustain the offering Krisp – where delicious, healthy and organic cuisine has earned pride of place. No frozen ingredients are used in the preparation of the food here and chef Justin van Wyk’s wealth of experience as a sous chef for five years – as well as his work at a bistro and at a 5-star game lodge – is evident in the creative, yet experienced edge of each of his dishes.
