CARNE SA

BEST FOR Impeccable meaty fare. FOOD There are few places in Cape Town that serve meat of the variety and quality that Italian chef Giorgio Nava provides at his various Carne restaurants. The trio of beef tartare, served with briny anchovies and a sparkling salsa verde, is a tasty gateway to what’s coming. Another standout favourite is the ravioli of Karoo lamb shoulder, served with burnt sage butter. Better-known cuts like fillet, rump and sirloin are impeccably hung and prepared, but pricy. You get the same flavour and juicy tenderness from less well-known and less expensive cuts like spider and hangar steaks. If there’s room after the last meaty mouthful, the chocolate fondant oozes decadent richness. DRINKS The wine list is extensive and carefully curated, with some Italian cult offerings. SERVICE The waiting staff are passionate about meat and delight in sharing their knowledge. AMBIENCE Sparse industrial and cosmopolitan décor; but noisy when full. (JM)