Way before European colonists arrived at the Cape – and in fact even before Nguni and Bantu tribes arrived from more northerly parts of Africa – the indigenous Khoi might have eaten pigskin or porcupine skin as a starter: at Fyndraai, one of the most innovative African restaurants in Cape Town, such extreme culinary traditions are revived. This experimental establishment is housed in a 276-year-old Cape Dutch building on a 321-year-old wine farm (which you can investigate at the on-site museum before partaking of one of the most enjoyable wine-tasting sessions available in the Winelands). Having worked within the French tradition (under, amongst other, Harald Bresselschmidt at Aubergine; see Eat), Chef Shaun Schoeman has developed a menu of dishes inspired by older local traditions, including Afrikaner boerekos and Cape Malay (slave) food. The menu is seasonal, with herbs such as sorrel and wild rosemary from the farm’s own garden. What you do want to try is the springbok wildspastei (wild pie with Klein Karoo springbok leg), and the curried smoked snoek and salmon fishcakes – usually served with a thick mango chutney (blatjang). Sit outside on the terrace looking across the gardens and at soaring, magnificent mountains; or – better still – go for the excellent-value picnic menu available in summer. The restaurant is a 15-minute walk from the house where Nelson Mandela lived during his final two years of imprisonment at what was then known as the Victor Verster Prison.