South Africa
Gastronomy and Wine tours
Special gastronomic journey – South Africa
New for 2026!
Discover the exquisite flavors and world-famous wines of South Africa
10 nights – 11-day tour (+ 2 nights for flights)
South Africa, the “world in one country,” offers unique culinary delights that are in many ways similar to Hungarian tastes: meat is the centerpiece of meals, but the methods of preparation are excitingly different. A wide variety of vegetables and salads play an important role in the preparation of dishes.
This is a package for a
Special experience
Starting in Cape Town, it follows the Garden Route along the coast of the Indian Ocean, then, after an exciting authentic Africa wildlife program, heads inland to showcase the semi-desert atmosphere,
touching on interesting sights and UNESCO World Heritage sites, spiced with gastronomic adventures.
The program is unique not only in terms of sights but also in terms of flavors, and is the first tour of its kind in South Africa.
Some interesting facts about what this program offers to culinary art enthusiasts:
Brandy cocktails, dinners prepared by famous chefs and paired with the right wines by sommeliers, Malay dinner with authentic flavors in the home of a family from Indonesia, wine tastings in 17th-century wine cellars – where you can find out what Napoleon or King Louis Philippe I of France’s favorite wine was, traditional South African braai, a 14-course dinner with African drumming lessons, beer tasting in the oldest pub on the Garden Route, gin making under the guidance of gin masters and based on their recipes, fresh oyster tasting accompanied by champagne, and finally a farewell dinner with a menu created by a famous chef under the starry African sky – and many other, more interesting and exciting surprises.
About south african cuisine
South Africa’s culinary arts are colourful, diverse and varied, thanks to the colourful cavalcade of people who live there. Meat is at the heart of the meals, but the way it is prepared is very varied, with chicken, beef, lamb and local specialities such as ostrich, antelope, crocodile, not forgetting the variety of fresh and delicious ocean fish. A large variety of vegetables and salads play an important role in their dishes.
Their preparation is a special blend of the influence of the country’s diverse cultural population: from Cape Malay to Indian curry, Chinese, Thai, Japanese, Vietnamese, English, Dutch, German, French, Italian, even Moroccan or Mongolian. Excellent restaurants, including international cuisine, can be found all over the country with Michelin-starred restaurants – especially in major cities – and some have also won international awards. This year, for example, a small restaurant in the charming fishing village of Paternoster was awarded the latest international gastronomy prize of the year in Paris.
South Africa’s wine culture
Viticulture was started by Dutch settlers in the 17th century, but began to develop when 150 Huguenots arrived in South Africa at the end of the century, fleeing persecution in France. After grape production was decimated by phylloxera in 1886, South Africa’s own grape variety, pinotage, was born in 1925 from a cross between pinot noir and cinsault. The first Cape Wine exhibition was held in 2000, after which wine exports began and in 2010 it overtook the French in some international markets.
Two Hungarian winemakers, Gyula László from Transylvania and Tibor Gál from Eger, have also contributed to the widespread recognition of South African wine production with their valuable work. Top-quality wines include sauvignon blanc, cabernet sauvignon, chardonnay, shiraz, pinot noir and pinotage. South Africa is also a brandy powerhouse, with the most important brandy centre in the town of Barrydale on the R62 brandy route. Wine tasting and brandy tasting programmes are popular with tourists, especially when red wine and brandy are paired with chocolate.
Program request of own interest
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