South Africa

South African restaurant named among the most beautiful in the world

Kirsten Minnaar • 8 June 2026

Amura, a Cape Town fine-dining restaurant, has earned global recognition after being named one of the world’s 16 most beautiful restaurants by Forbes.

Located within the iconic Mount Nelson Hotel, Amura by Ángel León was included on Forbes’ annual list of standout restaurant designs from around the world.

This places the South African venue alongside some of the most visually striking dining destinations globally, including Lucia in the United States and Marlow in Monaco.

The publication praised the restaurant’s distinctive design and its connection to Cape Town’s coastal environment.

“Amura by Ángel León, located at Mount Nelson, a Belmond Hotel, brings the feel of Cape Town’s ocean life into its dining space,” Forbes wrote.

The restaurant was designed by acclaimed interior architect Tristan du Plessis, who drew inspiration from the meeting point of the Atlantic and Indian Oceans along the Cape coastline.

According to Forbes, the space uses “deep greens, wood, bronze touches, and hints of kelp forests to create a warm and distinctive atmosphere”, while the open kitchen adds a sense of theatre to the dining experience.

The restaurant is led by Ángel León, the renowned Spanish chef known internationally as the “Chef of the Sea”.

Amura is León’s first culinary venture in Africa and combines Mediterranean influences from his native Cádiz with ingredients and flavours inspired by Cape Town’s marine environment.

Speaking on The Money Show, Mount Nelson Brand Director Jonathan Lubala said the vision for Amura was rooted in the ocean.

“We really wanted to explore the tonality of the ocean,” he said. “We have dark, moody greens, taking inspiration from the underwater kelp forests that we see here in Cape Town.”

“We also have a more moody, cinematic feel to the whole space, and I think it really adds to the experience when you’re able to dine in such a beautiful space.”

Lubala explained that the team designed the restaurant to be more than simply a place to eat. They wanted to offer something new.

“When you think of Amura, it’s really about us bringing in the innovative approach that we have to our dining.”

“We also wanted to create a space that is welcoming, intimate, and that really allows you to socialise, connect and make memories.”

The restaurant’s design

The restaurant’s name itself reflects the concept behind the project. Amura is the Spanish word for the bow of a ship, the forward section that cuts through the water.

“It’s the idea that you can cut forward with purpose and you’re almost born to chart new horizons,” Lubala explained.

“We wanted to take this concept and put it into a culinary format. We pride ourselves on being able to innovate and bring something different and new to the space.”

That idea of exploration extends to the relationship between Spain and South Africa that inspired the restaurant.

Lubala noted that León’s home region, Andalusia, sits on Spain’s southern coast, where Africa is visible across the water.

“We found that there was something there in terms of telling the story – this connection between Andalusian culture in southern Spain and the rich ingredients of Cape Town’s glittering ocean.”

The design deliberately avoids many of the visual cues and design choices commonly associated with seafood restaurants.

“Oftentimes, when you think seafood dining, a lot of restaurants have more of a blue-toned palette,” Lubala said. “But we wanted to represent depth.”

The result is a space that evokes Cape Town’s underwater kelp forests through rich greens, warm timber finishes and bronze accents.

This, as Lubala described, creates a tranquil and immersive environment. “It’s almost like you’re walking into Atlantis.”

The food

The marine theme carries through to the menu, which is centred on sustainably sourced seafood and seasonal local produce.

Amura’s tasting menus are inspired by the biodiversity of the Cape coastline and the meeting point of the Atlantic and Indian Oceans.

Signature dishes include yellowfin tuna tartare with cured egg yolk, smoked Cape salmon with buttermilk sauce, plankton risotto with squid, and a raw fish charcuterie trolley served tableside.

For León, whose Michelin-starred restaurants in Spain have become famous for transforming overlooked marine ingredients into fine dining experiences, the focus is on showcasing what the ocean can offer.

“The food is really about unveiling the ocean’s hidden potential,” Lubala said. “It’s about transforming overlooked marine elements into extraordinary flavours.”

He added that the design and cuisine were intended to work together as part of a broader sensory experience.

“The palette almost mirrors what you see in the dishes. It offers this multisensory experience, and they’re definitely intended to complement one another.”

Despite the growing attention the restaurant is receiving, Lubala stressed that the food remains at the heart of the experience.

“Our first and foremost dedication is to the food,” he said. “The team at Amura are so passionate about what they do.”

The restaurant has already attracted significant interest from both local and international visitors, benefiting from Cape Town’s growing reputation as a global dining destination.

“Oftentimes we’re dealing with quite a lot of requests, and a lot of guests are wishing to see Amura in person and really experience each dish,” Lubala said.

While Amura is housed within the luxury Mount Nelson Hotel, he made it clear that it is open to everyone.

“As much as it’s housed within Mount Nelson, it really welcomes everyone. It’s an experience for everyone, and we really want to share that with everyone.”

Those wanting to visit the restaurant can expect to pay R750 per person for Amura’s winter menu.