Journey, the signature tasting menu at Urchin Restaurant within Hyatt Regency Cape Town, has been crowned Africa’s Best Fine Dining Experience 2026 and South Africa’s Best Culinary Experience 2026 at the 7th annual World Culinary Awards.
This double win propels a restaurant concept that is not yet two years old to the absolute pinnacle of the continent’s fine dining scene. It represents the latest milestone in a fast-rising story spearheaded by Executive Chef Marcus Gericke, the reigning South African Chef of the Year 2024. The World Culinary Awards celebrate ultimate excellence in the global culinary industry, with winners determined by a rigorous process of public and industry voting.
Eleven Courses, One Cape: The Award-Winning Menu
Journey is an 11-course nostalgic exploration of the vibrant flavours of the Western Cape, thoughtfully curated as a road trip on a plate. Each course serves as a dedicated stop, and every stop represents a cherished memory:
- The Cape Winelands: The journey begins among rolling vineyards, featuring produce and pairings rooted deeply in the valleys.
- George: The route heads east along the scenic Garden Route.
- Paternoster: The expedition travels west to the iconic fishing village on the West Coast, where fresh coastal produce takes center stage.
- Bo-Kaap: Finally, the adventure comes home to Cape Town, concluding among the rich spices and striking colors of the Bo-Kaap.
The menu highlights the defining ingredients of Chef Marcus’s signature style—including kingklip, springbok, peppadews, Karoo lamb, and rare indigenous produce. Familiar South African flavors, deeply rooted in childhood memories, are masterfully elevated through contemporary fine dining techniques, accompanied by a compelling story at every single course.
In the Chef’s Words
“Journey is the Western Cape as I remember it: Sunday lunch in the winelands, fish on the coals in Paternoster, the smell of spice walking through the Bo-Kaap. To have that story recognised as the best fine dining experience in Africa, before the restaurant has even turned two, belongs to every person in this kitchen and every farmer, fisher and producer who supplies us.” — Marcus Gericke, Executive Chef, Urchin Restaurant, Hyatt Regency Cape Town
About Chef Marcus Gericke
Marcus Gericke is an acclaimed South African chef whose cuisine is defined by a deep respect for heritage, sustainability, and hyper-local sourcing. As Executive Chef, he has built an exceptional reputation for transforming familiar South African flavors into refined, sophisticated dining experiences that celebrate the nation’s rich culinary identity.
Having honed his craft in celebrated kitchens both locally and internationally, Marcus effortlessly combines global culinary expertise with a distinct South African perspective. His culinary journey is decorated with major industry accolades:
RASA Awards: SA’s Top Restaurant, alongside placements in the Top 10 Restaurants Overall and Top 3 Fine Dining Restaurants (Urchin Restaurant)
2026: World Culinary Awards – Africa’s Best Fine Dining Experience & South Africa’s Best Culinary Experience (Journey, Urchin Restaurant)
2024: South African Chef of the Year (Chef Marcus Gericke)
2022–2023: Global Chef Africa & Middle East (Chef Marcus Gericke)
2020–2021: Fine Dining Lovers “Food for Thought” Award, S.Pellegrino Young Chef Academy Competition, for his signature dish Remembrance (Quail Consommé) (Chef Marcus Gericke)
Suggested Interview Angles with Chef Marcus Gericke
Chef Marcus is available for media interviews to discuss:
- Under Two Years to the Top of Africa: How a young restaurant concept outpaced the continent’s established fine dining scene.
- Food as Memory: Transforming the comfort dishes South Africans grew up with into an elevated 11-course tasting menu.
- A Road Trip on a Plate: Exploring the winelands, George, Paternoster, and Bo-Kaap through the places, producers, and stories behind each course.
The Story Behind Remembrance: The creative inspiration of the quail consommé that earned international acclaim at the S.Pellegrino Young Chef Academy.
Heritage and Sustainability: Championing indigenous produce, coastal sourcing, open-fire cooking, and the people behind every ingredient.
