The ‘Chef of the Sea’ cooks out a Glamorous Restaurant in Cape Town, where the Indian and Pacific Oceans Meet.

Two oceans meet in Cape Town.

The South African City is where the Indian and Pacific Oceans converge and now a renowned seafood chef wants to make the best of the two water bodies.

In early 2026, Mount Nelson, A Belmond Hotel in Cape Town, South Africa welcomed Amura by Angel León.

León, the celebrated Spanish chef’s is known for pushing the boundaries of sustainable seafood.

Now this is León’s first restaurant in Africa, which promises a seven-course Tasting ocean Menu.

And at Amura, the Chef focuses on the waters around Cape Town.

“Amura is inspired by the meeting point between two great oceans and two coastal cultures.

“When I first came to Cape Town, I immediately felt something familiar: a city that lives with the sea every day, where the ocean shapes the landscape, the people and the cuisine,” León, who is often referred to as “The Chef of the Sea,” was quoted as saying.

“Rather than bringing Aponiente (his three Michelin restaurant in Cádiz, Spain) to South Africa, I wanted to create a restaurant that could only exist here. The menu is a dialogue between Andalusia and the Cape, using local ingredients, local fish and local traditions, viewed through the lens of our experience working with the sea.”

For seafood lovers, this should be the kind of place where the hardest part is deciding what to order.

The à la carte menu include standouts like squid ink croquettes and shrimp toast, but the seven-course Chef’s Journey is the best introduction to León’s style.

The tasting menu unfolds through a series of signature creations—from oysters and hot-and-cold scallops to plankton risotto, langoustines, and dry-aged sea bass.

“I’d encourage guests not to focus on a single dish, but to experience the journey,” León said.

“If I had to choose, I’d begin with our marine charcuterie, because it immediately introduces our philosophy of rethinking the sea. Then I’d have the scallops with oyster cream and citrus beurre blanc, followed by one of the local fish cooked simply to showcase its freshness.”

“With the meal, I’d recommend exploring South Africa’s remarkable wines,” he adds.

“They are among the most exciting in the world and pair beautifully with seafood.” (South Africa has a thriving wine scene, with more than 2,000 wine-grape growers and over 213,000 acres of vineyards stretching across roughly 500 miles of the country.)

Local ingredients are essential to the experience.

León works with area fishermen, seafood suppliers, and producers, allowing seasonality and the daily catch to dictate the menu.

“Everything begins with what’s available in the Cape,” he said.

“The menu reflects the surrounding oceans, but also South Africa’s incredible diversity of flavors, plants, and wines. Spanish technique and experience are certainly present, but the soul of Amura belongs to Cape Town. My goal has always been for guests to feel that they could only eat this menu here.”

As a diner, one will find the setting to be equally memorable.

Walking through a dimly lit hallway that led to a velvet curtain. Just beyond, a 90-seat dining room opens beneath vaulted ceilings and soaring columns, with cascading amber-glass chandeliers, lush greenery, and a sculptural marble raw bar creating a glamorous, Art Deco-inspired atmosphere.

“Cape Town shares many values with Cádiz: a strong connection to the sea, incredible biodiversity, a rich fishing culture, and people who understand the importance of nature,” he said.

“It also has some of the world’s finest produce and wines. Belmond and Mount Nelson gave us the opportunity to build something authentic instead of simply exporting a Spanish restaurant. That was essential to me.”

León hopes Amura offers more than a sophisticated seafood meal.

He wants it to introduce another side of Cape Town—one defined as much by the sea as by the attractions that draw travelers here in the first place. “I hope they discover that Cape Town is one of the world’s great maritime food destinations,” he said.

“People often come here for the landscapes or the wines, but the sea is equally extraordinary; although sourcing for ingredients has not been easy. If guests leave with a deeper appreciation for the ocean and the people who depend on it, then we’ve achieved something meaningful.”