CAPE TOWN, South Africa – April 13, 2025 — In the heart of Cape Town’s bustling city center, FYN Restaurant is making history—not just with its fine dining, but with a bold commitment to sustainability. The acclaimed eatery has become the first on the African continent to receive a three-star rating from the Sustainable Restaurant Association (SRA) under its Food Made Good Standard, the highest accolade awarded by the organization.
For Executive Chef Bea Malherbe and Chef Patron Peter Tempelhoff, sustainability at FYN isn’t a trend—it’s the foundation of everything from sourcing ingredients to waste management. Their approach reflects a growing global shift in the culinary world: one that prioritizes environmental stewardship alongside culinary excellence.
“The food style at FYN is a mix of South African ingredients that are true to the area—our seafood, our game, our vegetables—that we cook and execute with a Japanese twist,” explains Malherbe. “This is about creating something innovative while staying grounded in local traditions.”
Sustainability on Every Plate
The name FYN is a clever play on words: it references both fynbos, the unique Cape floral kingdom found only in southern Africa, and fine dining. The restaurant’s ethos embraces endemic biodiversity—many ingredients are sourced from an indigenous garden at Buitenverwachting wine estate, just outside Cape Town.
“Indigenous plants are water-wise, packed with nutrients, and they thrive in our environment,” says Tempelhoff. “They’re not eaten by pests or baboons, and they’re virtually untouched in cuisine. To have the opportunity to cook with something unique to this region—something I’ve never used before—is incredibly exciting.”
One such plant is prenia, a hardy native species typically ignored by both people and animals. At FYN, it appears alongside high-end ingredients like Outeniqua springbok, local miso, and roasted figs.
A Taste of the Ocean with a Purpose
FYN also sources its seafood through Abalobi, a non-profit working with small-scale fishers to deliver verified, traceable, and sustainable catches. The organization has played a crucial role in bringing lesser-known but abundant species—like Cape Bream—to restaurant menus while empowering coastal communities.
“We provide coolers and ice so fishers can maintain the cold chain, improving the quality of their catch,” explains Hein Goliath from Abalobi. “That improvement has helped open doors to the restaurant industry.”
At FYN, the Cape Bream is elevated with a fusion twist: served with persimmon, jalapeño, and kosho ponzu, a nod to the restaurant’s Japanese culinary inspiration.
Fine Dining That Doesn’t Cost the Earth
Set menus at FYN range from R1,575 to R2,175 (approximately US$80 to $110), positioning the restaurant in the luxury dining tier. However, its sustainability credentials aim to prove that environmental consciousness and business success are not mutually exclusive.
To achieve its three-star Food Made Good rating, FYN underwent a rigorous assessment across three key areas: sourcing, environmental impact, and staff wellbeing. The UN has emphasized the need to reduce emissions from global food systems, pointing to waste minimization, local sourcing, and improved recycling as urgent solutions.
FYN has made waste reduction a central part of its operations. Partnering with waste management company Don’t Waste, the restaurant ensures that organic waste is composted rather than sent to landfill.
“Food waste is the number one problem for restaurants,” says Enya Scharein from Don’t Waste. “We help separate waste at the source and transport it to composting facilities like Evidently Green, where it becomes a valuable product instead of pollution.”
Balancing Prestige and Practicality
While FYN’s award is a milestone for Africa’s fine dining industry, it also highlights some of the challenges that smaller eateries face in pursuing similar recognition. Arabella Parkinson, a chef and sustainability consultant, says the cost of assessment and lack of transparency in the rating process may limit broader adoption.
“There’s no public breakdown of the questionnaire or criteria used in the audit, which could help others understand what’s expected,” she notes. “Also, the fees can be a barrier—many mid-range restaurants simply can’t afford to participate.”
Despite her concerns, Parkinson sees FYN’s success as a step in the right direction.
“It shows that high-level dining doesn’t have to come at the expense of the planet,” she says. “FYN proves that you can be elite and ethical at the same time.”
Critics Applaud the Fusion Philosophy
Food critics have praised FYN’s distinctive culinary vision, which blends local ingredients with precision techniques from Japanese cuisine.
“The interplay between Japanese technique and South African ingredients is super clever,” says Steve Steinfeld, a prominent critic visiting as a guest of the restaurant. “From the soutslaai with sashimi-style yellowtail to nigiri paired with aged local cheese—these are unexpected yet brilliantly executed combinations.”
Sustainability as the New Standard
With climate change, food insecurity, and waste among the top global challenges, the hospitality industry is under growing pressure to adapt. According to the United Nations, food loss is a major concern in South Africa, with waste generated at nearly every phase of production due to a poorly integrated supply chain.
FYN’s model—rooted in local sourcing, creative reuse, and minimal ecological impact—offers a blueprint for what sustainable dining can look like in Africa and beyond.
As Chef Tempelhoff reflects on the restaurant’s journey, he underscores the importance of innovation and intention.
“Sustainability doesn’t mean compromise—it means rethinking what’s possible. We’re proud to be part of a global movement, and even prouder to show that Africa has something powerful to contribute.”
