Fun fact: Galjoen is South Africa’s national fish. Sadly for our tastebuds and tummies, the folks at SASSI have redlisted it, so we won’t find any restaurants serving the linefish as the catch of the day.
However, beyond the plate, its significance is not lost on restaurateurs Neil Swart and Anouchka Horn, who named their new sustainable seafood restaurant after the robust and tenacious fish.
Also read: New restaurants in and around Cape Town
Galjoen, located in Cape Town’s cool East City district, pays homage to the famous fish not only through its name but also through its commitment to sustainability. Swart and Horn, who brought Belly of the Beast to the city’s ever-expanding dining scene, understand the importance of preserving our oceans and endemic marine life.
In full support of both socio-economic and environmental sustainability, they have partnered with a number of the Cape’s top merchants to ensure a supply of raw produce directly from our shores. ‘People come to Cape Town and eat imported seafood, and that just makes no sense to us,’ says Horn.

The set menu showcases responsibly caught fish and shellfish with expert aplomb – a credit to Head Chef Isca Stoltz and the childhood holidays that nurtured her appreciation for foraged seafood. With Stoltz at the helm, the team in the kitchen use their culinary skills and savvy to highlight the integrity of the ingredients and make the quality of the seafood speak for itself.
‘With every single plate we really put the focus on the ingredients,’ says Stoltz. ‘Everything we do in the kitchen is to make them shine.’

The dishes are adapted to the wishes of the weather and whatever ‘the boats bring in’, affording Stoltz the freedom to constantly innovate with the composition and number of courses. There are some signature dishes, such as the beloved fish & tjips, that may get subtle adjustments but will remain a standard feature on the menu.

To get an idea of the kind of delicacies Galjoen is serving up, think tuna sashimi soaked in a ginger dressing, topped with little blobs of roasted garlic aioli, and decorated with chive flowers. Or a board of heavenly bread, warm and waiting for a dip in the pool of wine and parsley sauce that coats the steamed mussels. Needless to say, the restaurant keeps a premier selection of South African wines to perfectly pair with each plate.

Yes, the food is the star of the show at Galjoen, but the carefully considered design of the interior elevates the whole experience. The double-volume inner city space is the work of Annelise Vorster of Studio NAN and Yolandi Vorster of YV Atelje.

The pair have cleverly incorporated visual cues like balustrades that resemble a ship’s gangway and ceramic light fittings designed after traditional buoys. The finely crafted woodwork above the tables is reminiscent of a ship’s hull, and the bricks shimmering on the pass look like the green and black scales of a galjoen beneath the water. The bricks are the work of local ceramicist Amelia Jacobs, as are the light fittings and bespoke crockery.

A compelling mural by artist Adele van Heerden calls diners to the balcony to bask in the mighty shoreline of the Cape – a perfect introduction to seaside dining in the heart of the city.
From mussels picked off the rocks of Saldanha Bay to fish caught by self-employed fishermen, each bite at Galjoen tells a story of respect for nature and pride for South African produce and cooking.
Details:
- Location: 99 Harrington Street, Cape Town
- Bookings: galjoencpt.co.za
- Times: Lunch: Wednesday to Saturday, 12:30pm | Dinner: Tuesday to Saturday, 6:45pm
- Cost: Lunch at R550 per person | Dinner at R750 per person
Important to note:
- Galjoen caters to some dietary requirements and allergies but can only accommodate them with at least 24 hours notice.
- Chef Stoltz and her team cook a multi-course menu, and hence, the restaurant can unfortunately not cater for: dislikes, low carb, vegans, onion, garlic, alcohol, coriander, black pepper, butter, cream, soy, sugar, and egg allergies.
- Galjoen welcomes vegetarians and pescatarians.
- Please note that although the chef team takes great care with regard to dietary restrictions, Galjoen has a small kitchen that uses lots of different ingredients that may contain allergens.
- Galjoen cannot guarantee that there are no trace elements of allergens such as nuts, shellfish, etc. in the dishes that are served.
Also read:
Sustainably sourced seafood restaurant, Galjoen, to open soon
Picture: Claire Gunn / Supplied