Lucas Carstens

Lucas Carstens

Started as a commis chef at Aubergine Restaurant before moving to Reuben’s – and Terroir thereafter – as chef de partie. Served at Klein Zalze Lodge and later Reuben’s at One&Only Cape Town as sous chef. Became executive chef at Simonsig Wine Estate. Became executive chef of Majeka House in 2015.

Current Executive chef at Makaron Restaurant, Majeka House

Restaurants he rates in 2019

For a casual meal Genki Sushi Bar & Japanese Tapas
For a special occasion Wolfgat
For a guilty pleasure Gino’s for the pizza
For a Winelands experience Tokara Restaurant
For authentic cuisine Eike by Bertus Basson
Best new restaurant Janse & Co
Best “oldie but goodie” Aubergine
The best restaurant overall Janse & Co

Restaurants he rated in 2018

For a casual meal Spek & Bone
For a special occasion Janse & Co
For a healthy meal The Table at De Meye
For a quick bite De Vrije Burger
For a Winelands experience Tokara Restaurant
For authentic cuisine Genki Sushi Bar & Japanese Tapas
The best restaurant overall Wolfgat

Disclaimer:

The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.

Time of publication: 05 April 2017