Kelp-inspired restaurant in Cape Town makes TIME’s World’s Greatest Places
· The South African
Cape Town’s kelp-inspired seafood restaurant Amura has earned a spot on TIME’s World’s Greatest Places of 2026 list, placing it among the top new destinations globally.
The restaurant, led by renowned Spanish chef Ángel León, opened in December 2025 at the Mount Nelson Hotel. It marks León’s first venture outside Spain and brings his signature ocean-driven cuisine to South Africa.
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Recognition puts Amura on global stage
The World’s Greatest Places of 2026 is an annual travel list published by TIME that highlights 100 standout destinations and experiences around the world.
It is a curated global list of must-visit places for the year, covering both “places to visit” (destinations, attractions, regions) and “places to stay” (hotels, lodges, resorts).
Amura is one of just two African “places to visit” featured on the 2026 list, with the continent securing only seven entries overall.
TIME praised León for redefining seafood cuisine, highlighting dishes that push boundaries, from reimagined tuna to ocean-foraged ingredients.
The publication noted how the chef has “establish[ed] himself as one of the most influential names in contemporary gastronomy,” while using Cape Town as a new creative canvas.
Kelp-inspired concept rooted in Cape coastline
At Amura, León blends Andalusian culinary traditions with local South African ingredients, including kelp, by-catch fish, and coastal plants.
The restaurant’s design mirrors the Cape’s underwater kelp forests, creating an immersive dining experience.
León, known as the “Chef of the Sea,” has built his reputation on sustainable, marine-focused cooking. His approach at Amura reflects a shared seafaring heritage between Spain and South Africa.
“Working with local producers and ingredients sourced from the two oceans surrounding the Cape Peninsula has been a revelation,” León said.
The menu includes both à la carte and tasting options, paired with Cape wines and Andalusian sherries.
“Local kingklip is served fresh with a Spanish pilpil enriched with plankton; abalone, deeply tied to South Africa’s coast, is paired with an emulsion of Gordal olives; and shrimp toast, inflected with Durban’s curry-laden maritime heritage, has struck a chord with local diners,” writes the review on TIME.
Amura’s inclusion on the prestigious list signals growing global recognition for Cape Town’s evolving culinary scene.
Other South African entries on TIME’s list include Masiya’s Camp at Royal Malewane in the Kruger, and the Park Hyatt in Johannesburg.