CAN CAPE TOWN GET ANY BETTER THAN THIS?
Amura Round II. A true masterclass in ocean dining. We started with the marine cold cuts—tuna biltong, sea bass chorizo, and dried sea bass—before moving to the Gilda, Squid Ink Croquettes, and Prawn Toast. Then the Yellowtail Tartare and Pickled Mussels.
The highlight: Whole Fried Sea Bass, perfectly split with Chimi Churri and Tamarind. We finished the drift with all three desserts: the Flan with Spirulina, Sherry Compressed Melon, and Pineapple Crème Brûlée.
I’ve eaten at many great spots here, but this is a level I haven’t seen before. Arlind is showing exactly where he mastered his craft—pure world-class talent. Beyond the food, the „family“ Markus has built in such a short time is incredible; a professional, knowledgeable team that makes the experience feel genuine. A massive enrichment for the city.
#thechefsstories #thechefsstoriesontour
#AmuraCapeTown #AngelLeon #Arlind_C_Murtaj