Crab hake and caviar cream onion sauce Picture: Instagram (santilouzan)
There is no shortage of  restaurants in Cape Town,  especially when you’re in or  close to the CBD.

And some local chefs are  closing restaurant doors and  opening their homes to provide  guests with a personal dining  experience.

Chef Santi Louzán launched  his chef’s table just over a year  ago. 

His studio apartment  in the CBD doubles as his restaurant where he hosts his  dinners.  Louzán caters for up to 22  people. 

He has a small team  of assistant chefs and guests  can enjoy a seven-course meal  paired with five to seven wines.

Louzán’s dishes are a  combination of his Spanish  roots, his Michelin restaurant  experience, pub fare and family  home cooking. 

The dishes are  perfectly paired with a range  of Windfall wines from the  Robertson Valley.
Chef Santi's chocolate dessert. Picture: Instagram (Santi Louzan)
Our canapé included  mussels in a zesty relish,  Spanish omelette with truffle  oil and veloute of mushroom,  phyllo pastry topped with a  button mushroom and black  truffle oil paired with Windfall  Mendola MCC.

Starters included the chef’s  interesting twist on a prawn  cocktail paired with Windfall  sauvignon blanc, crab hake  and caviar cream onion sauce  paired with Windfall chenin  blanc, which was my favourite,  and a chorizo salad paired  with a Grenache rosé, another  winner.

Our mains consisted of  quail with baby potatoes and  veg in a wine jus paired with  Windfall Barrel 41.  Dessert was a dark chocolate  mousse. 

For this dessert to  come together, we had to clear  the table and watch as Louzán  created an edible work of art  using the table as his canvas.

That’s all I’m prepared to  share; you will have to see  for yourself how it all comes  together.

For bookings email: [email protected]