Best restaurants and what to eat
South Africa
Johannesburg is not a single historic food province, but South Africa’s largest urban crossroads, where township cooking, migrant traditions, and modern biltong culture meet. The city is especially known for meat-centric braai fare, pap-en-vleis, kota street food, and a cosmopolitan restaurant scene that showcases South African flavors from many communities.
A deeply savory air-dried cured meat with a firm chew and concentrated beefy flavor, often seasoned with coriander, pepper, and vinegar. In Johannesburg it is a staple snack and deli item, excellent with beer or sliced over salads and snack platters.
A dry cured sausage made from spiced beef or game, with a snap-like texture and peppery, coriander-forward aroma. It is one of the city’s favorite grab-and-go snacks, prized for its intensity and long shelf life.
A coiled farm-style sausage seasoned with coriander, cloves, nutmeg, and vinegar, juicy when grilled and richly aromatic. In Johannesburg it is inseparable from the braai, usually served with pap, chakalaka, and tomato relish.
Skewered meat, often lamb or beef, marinated in a sweet-sour Cape Malay style with curry spices, fruit, and vinegar. The result is tender, caramelized, and ideal alongside grilled bread or pap.
A classic South African seasoning blend built around coriander, black pepper, salt, and warm spice notes. It delivers the recognizable biltong flavor profile and is widely used on meats, roasted nuts, and potatoes.
A fiery vegetable relish made with tomatoes, onions, peppers, carrots, and curry spices, usually cooked down to a glossy, spoonable stew. It brings heat and acidity to braais and is a standard companion to pap and grilled meats.
South Africa’s legendary sweet natural wine, historically associated with Cape production and admired in Johannesburg for dessert pairing. Rich in apricot, honey, and orange peel notes, it is typically served lightly chilled in small pours.
A distinctly South African red wine style known for dark fruit, smoky notes, and earthy depth. In Johannesburg wine bars it is often poured with grilled meats and hearty braai dishes.
A South African red blend, commonly centered on Pinotage, that combines ripe fruit with spice and structure. It is a familiar restaurant wine in Johannesburg, especially alongside braai and game meats.
South African potstill brandy has a long local tradition and is commonly enjoyed neat or in simple mixers. In Johannesburg it is a classic after-dinner spirit, often paired with sweet pastries or coffee.
A familiar South African long drink made with local brandy and cola. It is a casual, social bar drink in Johannesburg, favored for its easy sweetness and relaxed pub character.
A cream liqueur made from marula fruit, with caramel, vanilla, and subtle tropical notes. It is one of South Africa’s best-known liqueurs and is often served over ice or in coffee.
A cornerstone meal of stiff maize porridge served with grilled or stewed meat and usually a relish or sauce. The combination is hearty, smoky, and deeply comforting, and it defines many Johannesburg family braais and township plates.
South Africa’s iconic grilled-meat feast, centered on boerewors, chops, chicken, and steaks cooked over open coals. In Johannesburg it is both a cooking method and a social ritual, often accompanied by pap, chakalaka, and salads.
A township-style grilled meat meal served from butcheries or open-fire eating spots, where cuts are chosen and cooked on the spot. It is smoky, communal, and strongly associated with Johannesburg’s informal dining culture.
A quarter loaf sandwich loaded with fries, meat, sauces, and sometimes egg or cheese. It is one of Johannesburg’s most famous street foods, prized for abundance, customization, and bold flavor.
A split fried bread roll filled with savory minced meat, often seasoned with curry spices and onions. The contrast of crisp exterior and rich filling makes it a beloved Johannesburg snack or quick lunch.
A simple yet essential pairing of spicy vegetable relish with maize porridge. It delivers heat, sweetness, and acidity in a balanced plate that is both economical and full of character.
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