What are the opening hours?

Monday 12:00 - 14:00 18:00 - 20:00 Tuesday 12:00 - 14:00 18:00 - 20:30 Wednesday 12:00 - 14:00 18:00 - 20:30 Thursday 12:00 - 14:00 18:00 - 20:30 Friday 12:00 - 14:00 18:00 - 20:30 Saturday 12:00 - 14:00 18:00 - 20:30

FYN Restaurant

Name: FYN Restaurant
Address: 37 Parliament Street, Unit 501, Speakers Corner, Cape Town, 8001, ZA
Telephone: +27 21 286 2733
Price range: £££
Rating: 4.9

Home
South Africa
Cape Town
FYN Restaurant

Call Directions Website Contact the restaurant

A restaurant on the edge; driven by passion, tempered by precision.
(544)

14/10/2026

This week, Chef Peter Tempelhoff and Chef Ashley Moss travel to Italy to participate in two dinners at Ein Prosit , bringing a South African perspective to an international culinary programme.

The first dinner, “From the Other Side of the Ocean”, brings Peter Tempelhoff together with Belgian chef Willem Hiele to explore the relationship between two distinct culinary perspectives, connected by the Atlantic Ocean. The second, “Future in Colori”, sees Peter Tempelhoff join Venezuelan chef Juan Luis to consider how cultural heritage, local ingredients and contemporary techniques continue to shape the future of gastronomy.

Both collaborations offer an opportunity to exchange knowledge and perspectives across borders, while sharing the diversity of South African ingredients and the evolving identity of its contemporary cuisine.

We look forward to representing South African gastronomy on this international stage.

11/10/2026

Designed for settling in and taking in the details around you.

Upstairs at FYN, the gallery offers a different perspective of the restaurant. An intimate, comfortable space overlooking the iconic ceiling installation, with views across the ktchen and dining room below.

A space above the restaurant, but very much part of the experience.

⚜️ Relais & Châteaux - Association of unique hotels & restaurants
🌍 The 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

07/10/2026

The petit fours at FYN draw on the medicinal fynbos of the Cape, bringing together indigenous botanicals and childhood nostalgia.

Guava fruit leather with yoghurt marshmallow and Cape mountain sage jelly; a peanut buchu “lunch bar” with peanut gianduja, peanut caramel and dark chocolate buchu ganache; and a Cape rough lemon curd tart with kapokbos Italian meringue.

Rooted in the landscape, but with a distinctly South African sense of nostalgia, they bring a playful close to the FYN experience.

⚜️ Relais & Châteaux - Association of unique hotels & restaurants
🌍 The 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

04/10/2026

Our vermouths are crafted in-house by Jennifer Hugé , and each forms the base for a distinct cocktail.

The Dirty Martini combines bianco vermouth, olive-oil-washed vodka, miso chickpea saline and junmai sake.

The Baobab and Pineapple Highball mixes dry vermouth with pineapple and palm gin, yuzushu and pandan espuma.

The Negroni pairs our house chinato with Inzalo Pinotage-rested agave and a koji-fermented tree tomato liqueur.

⚜️ Relais & Châteaux - Association of unique hotels & restaurants
🌍 The 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

28/09/2026

The dining room brings together strong architectural forms, natural textures, warm materials and intricate details, creating a richly layered environment that enhances the experience without taking focus away from the table.

From the setting of each place to the way the room changes as the evening unfolds, every element has its place - creating a space where food, people and conversation come together naturally.
A table set for the experience ahead.

⚜️ Relais & Châteaux - Association of unique hotels & restaurants
🌍 The 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

23/09/2026

Off the southern tip of Africa, two great ocean currents meet.

The warm Agulhas runs down the east coast; the cold Benguela pushes north along the west. Where they converge, their contrasting conditions shape a diversity of landscapes and climates helping create a richness of succulent flora, with South Africa home to an exceptional variety of species.

That meeting point shapes our “Ocean Currents” of KZN langoustine. Prenia, sunrose and spekboom, yuzu-miso emulsion, caviar and dashi are placed across the plate according to the warmer and cooler waters they represent.

The story continues on the coaster beneath the plate. Turn it over to see the currents that inspired the dish.

⚜️ Relais & Châteaux - Association of unique hotels & restaurants
🌍 The 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

18/09/2026

Restaurant Week at FYN.

Join us for a five-course menu showcasing FYN’s approach to indigenous South African ingredients, thoughtful technique and considered cooking.

Five courses and a glass of sake for R1,375. Available from 25 September to 31st October 2026.

Available Monday to Saturday for lunch.

Bookings exclusively through Dinestar and Restaurant Week. Link in bio.

Please note: a deposit for bookings will be required.

14/09/2026

The Banana Manhattan.

Black-sesame fat-washed bourbon meets banana and red-rice shrub vermouth, finished with cacao bitters for depth and balance. Served with a black-sesame ice cream cone garnish - a playful nod to the flavours in the glass.

A classic, reinterpreted.

13/09/2026

Meet the kitchen.

Every course that leaves our kitchen carries the work, care and dedication of an extraordinary team of people. From the first stages of preparation to the final plate at the table, each person plays a part in bringing the experience together.

It is the knowledge they share, the care they take and the pride they have in what they do that makes FYN what it is. And while you may only see the finished course, there is a whole team who has helped bring it to life.

28/07/2026

The soundtrack of the kitchen.

The simmer of broth, the sizzle of fish meeting pan, and the crackling of an open flame.

Each sound marks a stage in the kitchen’s rhythm, offering a closer look at the methods that shape the FYN dining experience.

⚜️
🌍
🔪🔪🔪
⭐️⭐️⭐️

26/07/2026

Kombu (dried kelp) is a cornerstone of the umami flavours found throughout our menu.

Carefully simmered to extract its depth and complexity, kombu forms the base of our dashi - the broth that underpins many of our dishes.

Once its flavour has been drawn out, the kelp continues its journey in our kitchen, transformed into tsukudani, a traditional preparation in which it is slowly braised until rich, savoury and intensely flavourful.

A reflection of the FYN principle of respect for ingredients, ensuring every element is used thoughtfully and with purpose.

⚜️
🌍 The Worlds 50 Best Restaurants
🔪🔪🔪 The Best Chef
⭐️⭐️⭐️ Eat Out

Address

37 Parliament Street, Unit 501, Speakers Corner
Cape Town
8001

Opening Hours

Monday	12:00 - 14:00
	18:00 - 20:00
Tuesday	12:00 - 14:00
	18:00 - 20:30
Wednesday	12:00 - 14:00
	18:00 - 20:30
Thursday	12:00 - 14:00
	18:00 - 20:30
Friday	12:00 - 14:00
	18:00 - 20:30
Saturday	12:00 - 14:00
	18:00 - 20:30

Telephone

+27 21 286 2733

Website

http://www.fynrestaurant.com/

Alerts

Be the first to know and let us send you an email when FYN Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Restaurant

Send a message to FYN Restaurant:

Want your restaurant to be the top-listed restaurant in Cape Town?