Welcome to Belly of the Beast
Awarded as one of South Africa’s best restaurants by Luxe Restaurant Awards. At Belly of the Beast, Chefs Anouchka Horn and Neil Swart invite you into a world where culinary boundaries are pushed, trust is essential, and no two dinners are ever the same. We offer a very personal dining experience—preparing, cooking, and serving each dish ourselves in a small, intimate setting.
Our Story
We (Chefs Anouchka and Neil) met in 2010 at Terroir Restaurant in Stellenbosch. Our shared passion for food and our complementary differences made us a great team. After running a traditional, average-sized restaurant for six years, we started dreaming of something entirely different: a smaller, more personal experience that would allow us to pour our fullest attention into every meal and every plate.
Thanks to our supporters and a lot of hard work, that dream took shape in August 2018 when we opened Belly of the Beast—a restaurant that truly reflects our philosophy and love for food.
The Name
The phrase “belly of the beast” can mean many things, but for us it symbolizes the heart of our operation: the kitchen. It’s where the hardest work happens and where every dish is born. At our restaurant, you can see right into our open kitchen, watch the magic unfold, and meet the people who bring each plate to life.
What to Expect
No Menus, No Set Courses
At Belly of the Beast, there are no printed menus and no fixed amount of courses. Instead, our ever-changing, secret menu is guided by the freshest seasonal produce, local inspiration, and our own creative impulses.
Trust and Adventure
We ask you to trust us—come with an open mind and a willingness to taste something new. Some dishes may test your boundaries, but we work hard to balance flavors so that everyone will enjoy the experience. Whether it’s meat, seafood, or vegetables, we source locally and use only sustainable, responsible producers. We avoid ingredients that travel long distances—refusing to serve fish that arrives on a plane, for example—and even our parmesan is produced locally.
A Diverse Palette
Despite our name, there is a misconception that we only serve meat. In fact, we strive for balance in every menu, featuring a range of meat, seafood, and vegetarian dishes. Expect the unexpected, and trust our chefs to deliver a memorable culinary adventure.
An Intimate, Communal Atmosphere
Our cozy dining space encourages conversation and shared discovery among guests—turning each meal into a memorable experience that’s about far more than just the food.
Book Now
We believe that everyone can learn to appreciate new flavors when ingredients are prepared with care and respect. We’re committed to nose-to-tail cooking, using every part of the animal, and working with local, sustainable producers. Our ultimate goal is to create a dining experience that lingers in your memory—one that combines adventure, warmth, and exceptional tastes in every bite.
Book now using the links below to secure your seat on this culinary adventure. Each day has a 25-seat capacity limit.
Belly of the Beast
16-seat capacity
Friday February 28, 2025 at 7:00PM
AED 350 (incl. VAT)
Belly of the Beast
25-seat capacity
Saturday March 1, 2025 at 7:00PM
AED 350 (incl. VAT)
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