"Marking León's first-ever restaurant beyond his native Spain, Amura offers up not just a conversation between land and sea, but also South African and Andalusian culinary cultures. "To cook in Cape Town is to feel the ocean from another angle, another culture, another heartbeat," says León. "Here the sea speaks with a different salt, a different light. Amura is born from the desire to celebrate those nuances... We didn't come to impose; we came to learn.""
"Ángel León was born in Cadiz, Spain - a city where the seafront is at the end of virtually every street - and first learned his love and respect for the ocean from his father. He traveled extensively in Spain and beyond before opening his first restaurant in 2007. Despite being his debut, Aponiente's success was astronomical: it got its first star in 2010, a second in 2014, and its crowning third in 2024."
Amura opened at the Mount Nelson, a Belmond Hotel in Cape Town, led by Andalusian chef Ángel León with head chef Guillermo Salazar running the kitchen. The restaurant centers on under-appreciated ocean produce and seeks a dialogue between land and sea while fusing South African coastal ingredients with Andalusian culinary culture. León pioneered this marine-focused approach at his flagship Aponiente, which earned three Michelin stars by 2024. León emphasises learning from local seas rather than imposing techniques. Salazar brings experience from Eleven Madison Park, Arzak and Gramercy Tavern, enhancing Cape Town's fine-dining credentials.
Read at Elite Traveler
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