Amura by Ángel León has officially opened at Mount Nelson, A Belmond Hotel, Cape Town, offering a groundbreaking marine dining experience. This marks the first time Michelin-starred Chef Ángel León, renowned for his innovative ocean-inspired cuisine, is bringing his culinary philosophy outside Spain.
Positioned where the Atlantic and Indian Oceans meet beneath Table Mountain, the restaurant celebrates the distinctive marine flavours of the Cape, respecting local culture and environment.
At the heart of Amura is Chef Ángel León’s devotion to the ocean. Known as the “Chef of the Sea”, he has built his career on transforming overlooked marine ingredients into refined dishes. Working alongside his brother Carlos, he draws on their family’s fishing heritage to champion species such as phytoplankton, Zostera marina sea grain and even “marine honey”.
Their pioneering approach at Aponiente in Andalusia earned three MICHELIN Stars and the region’s first MICHELIN Green Star—an ethos they now bring to Cape Town.
Leading the kitchen at Amura is Head Chef Guillermo Salazar, whose experience spans Eleven Madison Park, Arzak and Akelare. His menu creates a dialogue between Andalusia and the Cape, revealing the character of both coastlines through clean, focused cooking.
Signature plates include a vivid Plankton Risotto with exceptional depth, Yellowtail Tartare lifted with Cape citrus, and a Catch of the Day served with hand-foraged pickled kelp. Saldanha Bay oysters paired with Silverthorn “River Dragon” bubbly add a bright, celebratory touch, rounding out a menu that lets the ocean speak for itself.
Amura’s drinks list mirrors the kitchen’s marine focus. The Kelp Martini, made with kelp-infused olive brine, offers a clean, coastal edge, while the Atlantic-aged Bamboesbay Sauvignon Blanc—matured on the ocean floor—brings a taste of the sea. Each choice reinforces the restaurant’s aim to highlight ocean character beyond the plate.
The space, designed by South African architect Tristan du Plessis, has the feel of a modern ocean liner. Timber, leather and deep green tones echo kelp forests, while a double-height wine library anchors the room. An open kitchen keeps the energy visible, drawing guests into the rhythm of service.
Amura also reflects Mount Nelson’s commitment to sustainability. The team champions underused marine species and incorporates botanicals from the hotel’s gardens, grounding the restaurant in its Cape surroundings. As General Manager Patrick Fisher notes, the goal is simple: to honour the ocean and local culture through thoughtful, future-minded dining.
