La Tête

International in City Bowl, Foreshore, Bo-Kaap & De Waterkant

Brothers Giles and James Edwards' nose-to-tail approach to cooking has found an enthusiastic audience with gourmet Capetonians, who are flocking here to sample dishes such as crispy pigs tails (they're actually quite rich and oily) or the superb baked pig cheek and quail eggs. Ox tongue, sweetbreads and devilled chicken hearts are also likely to make star appearances on the menu.