Belmond Mount Nelson
Cape Town

A pale pink gem nestled at the foot of Table Mountain, Belmond Mount Nelson is an iconic landmark in its own right, affectionately known by locals as the ‘Nellie’. A mere 10-minute walk from the vibrant city centre (with complementary shuttle to the V&A Waterfront), this luxurious hotel boasts a star-studded guest list and a fascinating colonial history. The Belmond Mount Nelson Hotel was also the first in Cape Town and thus holds a special place in many Capetonian’s hearts.

The hotel is where the original waterfront began, and it sprawls out behind the famous white entrance. Guests can enjoy the famous afternoon tea on the terrace (do try the hotel’s own blend) accompanied by piano and local birdsong. The pool is super tempting so soak up the sun at one of the largest heated pools in the country, and for families, the hotel has a children’s area and offers activities for the older ones (i.e. swimming and tennis lessons). The Oasis Wing sits above the breakfast room and consists of 30 base category rooms, some of which are interconnecting. This wing is more popular with larger groups and families. The 8 elegant cottages overlook the glorious rose garden and share a pool which is adults only, offering a truly stylish retreat.

Guests can also have guided tours of the fantastic gardens which are part of Cape Town’s history, if only they could talk! The hotel is also doing some vital work in aiding the survival of the Cape Honeybee. More green fingered guests can help out in the garden or wander round an art exhibition highlighting the plight of these pollinators.

The hotel’s Lord Nelson restaurant is at the heart of the city’s dining scene, the contemporary decor providing a glamorous backdrop to Chef Rudi Liebenberg’s celebrated menus featuring the freshest local ingredients. But the Belmond Mount Nelson are also offering a cutting-edge dining experience – Wasted! Chef Rudi has long been a champion of limiting food waste and has commanded his sous-chefs to create fabulous menus that consist of the ‘fashionably rejected’ fruit, veg and meat. Delicious cordials are made from ginger cuttings, carrot tops are blended into pesto and the almost never used stalks of broccoli are transformed into atjar. South Africa’s food scene is fast catching up with some northern hemisphere heavyweights and this is a true example of its innovation – one not to be missed.

You either get the point of Africa or you don’t. What draws me backyear after year is that it is like the world with the lid off.
AA Gill