Rocca - (Permanently Closed)

Monique

Amazing food, So worth it! If you haven't been to Rocca then you better make a plan soon. I've been there three times thus far and never disappointed.

Veronique

Amazing food, they also have fantastic buffet set up for dinners. So worth it and so much to eat! Love it. If you haven't been to Rocca then you better make a plan. Must taste their delicious chilli! Wonderful hosts Costa and Natasha, great to have met you.

sheroda

The food is amazing. Costa and Natasha really go out of their way to make absolutely scrumptious meals. Their portions are really good , great value for money. The venue is exquisite. You think you are in a fine dining restaurant.

Anonymous

Rocca really rocks. I went with a friend of mine about a month ago. Nice and warm inside and their serving portions are really generous. I had a starter of Chicken and Avo salad. We had the best tasting Lamb Shank by far.
The environment is nice and cosy and we really enjoyed ourselves. I am definitely coming again soon.

Anonymous

We celebrated my father's 80th birthday party at Rocca on 6 April and it was a most wonderful experience.The food, service and atmosphere were superb and the owners, Natasha and Costas went out of their way to make everything perfect for the special occasion. Thank you to you two and your efficient and friendly staff.

We can highly recommend Rocca for an occasion, it is in a great location with secure parking and the venue itself is light and bright, with lovely tile flooring, modern bar and mirrors all around. Thanks again and we'll certainly be back when we visit my parents in Cape Town again.

Anonymous

Costa, the owners, homemade baklava is the best we've ever tasted!

Anonymous

It was great value and most enjoyable.

Anonymous

Such friendly staff and I was even greeted by name!

Anonymous

Excellent food and value for money and would recommend the lamb shank although the manager kept the recipe a secret, it’s quite understandable given the perfect way it was prepared. The manager made us feel at home and very rarely nowadays in this specific industry does one get the personal touch with a dining experience. Ambience also 5 star with heaters and blankets to warm up in the cold winters. Well done. Bravo! Will definitely be coming back for more.

Mark & Ash

Anonymous

Our experience was amazing, thank you so much! The Food was out of this world and most definitely worth the visit. We will definitely visit Rocca again. Compliments to the Chef.

Anonymous

Food was good. In particular, the salads ordered by people at a neighbouring table looked delicious. We'll definitely go back to try the salads!

Anonymous

Very friendly staff and management. The food was delicious. No complaints at all. We will definitely be returning.

Anonymous

Food great, service even better. Will definitely go back.

Anonymous

The Restaurant was Really good. I would totally recommend it to anyone. The staff were really helpful and accommodating for every need. Its good also to see Management being Visible around the Restaurant. Great place.

Anonymous

I often worry when using vouchers that offer 50% off as I have had a few bad experiences but last night was brilliant. The R25 cocktails offered till 7pm were delightful (just watch out for the Long Island Iced Tea, it packs a pleasant punch!) as was the decor and ambience. When the lamb arrived I kicked myself for ordering the mash (nothing wrong with it) as the chips the offered were damn amazing! The lamb was melt in the mouth, as was the sauce and the wine complimented the dinner perfectly. I highly recommend this restaurant and it's waiters. Will be going back soon.

Michael Bouchier

We had a special occasion to celebrate and my wife and I love the atmosphere of the Cape Quarter and I have loved Greece and its food since my first visit in the sixties! So we chose Kuzina. We had a truly memorable experience. Attentive, bright service, great generous starters and magnificent mains - high standards, authentic Greek cooking and great value. A memorable evening - well done and thanks, Michael Bouchier