A new culinary chapter is unfolding at Mount Nelson, A Belmond Hotel, Cape Town with the opening of Amura by Ángel León. For the first time outside Spain, the Michelin-starred chef brings his pioneering, ocean-led philosophy to the Cape as culinary director.
“To cook in Cape Town is to feel the ocean from another angle, another culture,” says León. “We didn’t come to impose; we came to learn.”
A humble fisherman at heart, León has reshaped global gastronomy through his commitment to understanding and preserving marine ecosystems. Together with his brother Carlos, he brings that philosophy to Amura – a personal venture rooted in their father’s maritime legacy. At their three Michelin-starred flagship Aponiente, the brothers have championed marine stewardship by transforming undervalued ocean species such as phytoplankton, Zostera marina sea grain, and by-catch into haute cuisine.
Led by head chef Guillermo Salazar – an alumnus of Eleven Madison Park, Arzak, Akelare and Gramercy Tavern – Amura’s menu creates a dialogue between Andalusia and the Cape. Dishes explore the ocean’s depth and texture, from plankton risotto to yellowtail tartare with Cape citrus, pickled Cape kelp with the catch of the day, West Coast mussels with seaweed-dusted chips, and Saldanha Bay oysters paired with Silverthorn “River Dragon” bubbly.
The drinks programme echoes this innovation, featuring a kelp-infused martini, ocean-aged Bamboes Bay Sauvignon Blanc, and AA Badenhorst Palomino – linking Andalusia and the West Coast.
Designed by interior architect Tristan du Plessis, Amura evokes the romance of grand ocean liners with crafted timber, rattan, rich leathers and a dramatic double-height wine library. An open kitchen forms the heart of the room, echoing the rhythm of the sea.
In harmony with Mount Nelson’s commitment to responsible sourcing, Amura celebrates overlooked marine species and botanicals from the hotel’s gardens.
Amura by Ángel León is now open year-round. To book: restaurantreservations.mnh@belmond.com
