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Primi Wharf (V&A Waterfront) (Primi Piatti)
Main course (avg): R70
Open: Breakfast , Lunch , Dinner
Monday - Sunday
09:00 - 22:00
Description: Boasting one of the best restaurant locations in Cape Town, if not South Africa, Primi Wharf has uninterrupted views over the Atlantic Seaboard extending from Moullie Point out towards Robin Island, over the harbor and across Bloubergstrand.
Stone cladding, subdued lighting, burnished steel and polished woodwork reflect and accentuate the ambience and energy from the adjacent harbour, whilst the 260m2 deck space and interior platforms create light and uncluttered space from which to enjoy the spectacular views. Attention grabbing contemporary art and natural raw wood, work in harmony to create a sense of richness and warmth.
However it is with the introduction of the ?Mood Points? created within Primi Wharf?s 1000m2 floor space, that the Primi flair for generating brilliance from the routine is most clearly apparent.
?Urban Energy? is what drives this unique dining experience. It fuels the passionate service you experience time and again. It inspires everyone involved to do things better than they did yesterday. It?s the force behind the quest to be the best.
And it starts at the top. Francesco Zanasi is known for putting his all into Primi Piatti. ?When I die, I don?t want to be remembered for running a restaurant, I want to be remembered for having changed people?s lives, having made a difference.? That?s why the restaurant?s constant electric atmosphere echoes the Primi philosophy - that ?work is love made visible.?
The dynamic atmosphere at Primi works for both serious business talk and for social chitchat, and for everything in between. It?s a good place for the family and an even better place for fun get-togethers. Primi?s cater for the seasoned traveller but never forget the more conservative customer. Or the limits of your pocket. Their generous servings are all made fresh to order - espresso style - from fresh ingredients in their open kitchen and cooked to perfection to achieve the punchy flavour for which they have become famous.
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