Experience a gastronomical adventure like no other with Beyond, a new restaurant in South Africa that focuses on utilizing indigenous and often ignored ingredients in their menu. Chefs Peter Tempelhoff and Sebastian Stehr collaborate with Dr. Jan De Vynck to shed light on the origins, procurement, and environmental footprints of these ingredients, resulting in a unique and sustainable dining experience. Beyond’s pantry is a vibrant celebration of variety, with locally sourced ingredients forming the core of their offerings, and the upcoming Christmas and New Year’s menus offer a ninecourse dinner on Boxing Day and New Year’s Eve, coupled with a sevencourse lunch on Christmas and New Year’s Eve.
