Rebents chefs table - One&Only Cape Town, South Africa, South Africa



Good food is a journey best shared with family and friends. One&Only Cape Town, home to Reuben Riffel's first urban restaurant, showcases a menu that reflects a celebration of the Cape’s rich culinary heritage, embracing the ancient spice routes, the diversity of cultures that have influenced South African modern cuisine and the abundant fresh produce found along the shores and in the waters of our two oceans. House specialities include artisanal meats from South African farms prepared to accentuate characteristic flavours.


Open daily for breakfast, lunch and dinner
Breakfast: 6.30am to 11.00am
Lunch & Dinner: 12.00pm to 10.30pm

Dress code: Smart Casual


Reuben's A La Carte Menu


Spoil someone special with a Reuben's voucher experience - further information

For more information, please call Restaurant Reservations at +27 21 431 4511 or at +27 21 431 5888 or email

One&Only Cape Town - Reuben's

Chef and the Vine

Taking advantage of One&Only Cape Town's rich viticultural surroundings, Reuben’s Restaurant is delighted to partner with some of the Cape’s most revered and awarded wine farms to produce a brand new, monthly experience, ‘Chef and the Vine’. Hosted by Reuben’s Head Chef, Chris Mare, and One&Only Cape Town’s Head Sommelier, Luvo Ntezo, the series presents thoughtfully prepared, seasonal dishes that compliment selected wines perfectly. Running from February through to December, a new winery is featured each month, showcasing their most celebrated collections, from robust Chardonnays to Cabernets.

28 February | Klein Constantia
28 March | Paul Cluver Wines
25 April | Holden Manz Wine Estate
30 May | Quoin Rock
27 June | Warwick Wine Estate
25 July | Hamilton Russell Vineyards
29 August | Tribute to Female Winemakers
(Women’s Month)
26 September | Tokara Wine Estate
31 October | Thelema Mountain Vineyards
28 November | De Wets Hof Estate

Price - R625 per person

Sunday Lunch - One&Only Cape Town

Sunday Lunch at Reuben's with Amy Tjasink

Sunday Lunch is for many, a wholesome meal shared with family and friends. A large table, spread with a variety of delicious dishes, and surrounded by stories and laughs. Reuben’s at One&Only Cape Town loves hosting meals such as these – relaxed, cheerful, and memorable.

Every Sunday between 12 and 3pm, diners will be able to feast “family-style”; A 3-course menu, with each course being served at the centre of each table. Diners will then be able to serve for themselves, as much or as little of each dish as they wish: exactly as one would do around an informal meal at home. Should anyone be hungry for more, second and third helpings will be served at no additional cost.

This 3-course family-style lunch with a welcome drink will cost R395 per person.
Price and menu subject to change. Please note: a substitute musician will entertain guests should one of the performers not be available.

Reubens Tasting Table - One&Only Cape Town, South Africa, South Africa

Reuben's Tasting Table

Located on a mezzanine platform overlooking the main restaurant, Reuben's Tasting Table is available for private dining for up to 12 guests. An ideal option for special occasions from birthday parties and special family gatherings to business luncheons and dinners. Guests may dine a la carte or design a personalised Set Menu, Tasting Menu or Wine Pairing Menu.

Reubens Franschoek - One&Only Cape Town, South Africa, South Africa

Reuben's Franschhoek

Keeping things simple and letting the food and service do the talking is what you can expect to find at Reuben’s Franschhoek, Reuben Riffel’s first restaurant in the Franschhoek Wine Valley. Like the cuisine, the restaurant exhibits a homey-yet-sophisticated atmosphere where guests enjoy dining in an unhurried setting. Apart from the eclectic, regularly updated menu that lists a good number of Reuben’s favourites, specials of the day are scribbled on three large chalk boards. As does all of Reuben's cuisine, these specials are created to take advantage of the freshest ingredients as they become available. 

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