Forget Wagyu in Tokyo or Tomahawks in Texas… two South African spots have just carved their names into steak history!
South Africa (16 May 2025) – South Africa is on fire with pride this week as two local steakhouses have cracked the 2025 World’s 101 Best Steak Restaurants list.
Stellenbosch’s acclaimed VUUR took 87th place, and Johannesburg’s butcher-to-table The Blockman landed at 97th. It’s a thrilling achievement that has chefs, diners and the whole country beaming. After all, being ranked alongside the world’s very best is a hugely exciting vote of confidence in our home-grown talent.
VUUR (Stellenbosch)
Perched at Remhoogte Wine Estate in the Winelands, VUUR (Afrikaans for “fire”) lives up to its name with theatre-style open-fire cooking. Chef-owner Shaun Scrooby is a self-taught fire-master who uses up to six different types of wood to smoke, char and flame-roast each dish. The team crafts a seasonal seven-course menu showcasing the best local meats, seafood and veg, and every course is cooked on the spot and served at the table with stories from the chefs. Scrooby himself sums it up: “Fire cooking is still the name of the game.” No wonder VUUR – once a cozy old stable under a giant oak – has been hailed as Africa’s top meat destination.
Fun fact: VUUR’s new “Goose Island” outpost sits on a tiny dam island reachable by a little bridge, named for the Egyptian geese that used to live there.
The Blockman (Johannesburg)
In leafy Parkhurst, The Blockman is a steak lover’s paradise built around whole-animal butchery. Owner-chef Vassilios (Basil) Holiasmenos is both a trained chef and a butcher, and his philosophy is refreshingly simple and honest: “source ethically, butcher in-house, cook over coals and let the meat speak for itself.” Prime South African beef is all cut and aged on-site. From thick, dry-aged rib-eyes to lesser-known heritage breeds… and diners can even choose their steak from a big glass-fronted ageing room.
Each cut is cooked over wood coals and served with only salt and a touch of fat, letting the natural flavour shine. The Blockman’s menu also features clever seasonal sides (think ember-roasted carrots, bone-marrow bread and crisp salads) and a proudly South African wine list. It’s a warm, convivial space, exposed brick, glowing candlelight and gentle music, where the primal thrill of steak takes centre stage.
These nods on the global list are huge news for South Africa’s food scene. Not only does it shine a spotlight on our chefs and farms, it shows the world that South African steak and hospitality belong on the international stage. Both VUUR and The Blockman use local ingredients and time-honoured techniques, proving that innovation and quality are alive and well here.
Diners nationwide are celebrating. Many have already jumped online to book a table and taste the magic for themselves. It’s a joyous reminder that every braai and grill session is part of a proud culinary tradition.
Congratulations to Shaun, Basil (and all the teams) for this sizzling achievement. We couldn’t be more thrilled for you!
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