Est. 2026 · Fine Dining · Pretoria
Taste& Co
Where every dish tells a story
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Est. 2026 · Fine Dining · Pretoria
Where every dish tells a story
"Cuisine is the art of instantly transforming ingredients charged with memories into joy."
Our Story
Nestled in the heart of Pretoria, Taste & Co was born from a singular obsession: to create dining experiences that linger long after the last course. We believe great food is a narrative — each dish a chapter, each meal a complete story.
Our kitchen celebrates local farmers and seasonal rhythms, transforming the finest South African ingredients into contemporary masterpieces that honour tradition while daring to surprise.
Hand-folded salami & pepper-cured meats arranged in bloom form. Served with house-pickled cornichons, whole grain mustard, and sourdough crackers.
Cold-smoked salmon on toasted brioche with wild rocket, poached egg, and a silky hollandaise. Finished with chives and lemon oil.
Garden heirloom tomatoes, fresh burrata, 12-year aged balsamic, Maldon sea salt, and cold-pressed basil oil on a charred sourdough base.
Slow-braised Karoo beef short rib in a dark red wine reduction, on velvet cauliflower purée with roasted zucchini, baby squash, and a gloss of bone jus. Garnished with garden chives.
A South African classic reimagined. Twelve-hour braised oxtail over creamy polenta with blistered padron peppers, golden squash purée, and a rich tomato jus infused with star anise.
Dry-aged beef double smash patty on toasted brioche. Aged cheddar fondue, crispy maple-cured bacon, house sauce. Served with seasoned hand-cut fries.
A love letter to the South African classic. Lady fingers crowned with rich vanilla custard cream, cinnamon dust, local wildflower honey, fresh raspberries, and garden mint.
Classic French technique meets Africa. Silky rooibos-infused custard beneath a glass of caramelised sugar, accompanied by shortbread and macerated berries.
Warm dark chocolate fondant with a flowing molten centre, served with Amarula ice cream, praline soil, and edible gold leaf.
Two poached eggs on toasted English muffins with cold-smoked salmon, fresh rocket, and classic hollandaise. Garnished with snipped chives.
Thick-cut brioche in vanilla custard, pan-seared golden. Topped with chantilly cream, cinnamon, fresh berries, and local fynbos honey.
Free-range eggs your way, Karoo bacon, pork & herb sausage, sautéed mushrooms, grilled vine tomatoes, confit garlic, and sourdough toast. The full story.
What We Offer
Our candlelit outdoor deck creates a sanctuary beneath the stars. Whether celebrating a milestone or simply indulging a Tuesday evening, we make every moment an occasion.
Over 120 labels from the Cape Winelands finest estates, with natural wines, rare vintages, and our sommelier's seasonal selections always available by the glass.
A monthly intimate dining experience where our chef cooks in front of eight guests. Each course is explained, explored, and elevated with wine pairings from our cellar.
We drive to our suppliers. We know our farmers by name. Our menu changes with the seasons because the best ingredients don't come from a warehouse — they come from the land.
Birthdays, anniversaries, corporate celebrations. Bespoke menus, dedicated service, and exclusive buyout of our intimate dining spaces for groups of 10 to 60.
Named one of Pretoria's top ten restaurants for three consecutive years by Eat Out Magazine. Our accolades reflect our commitment to never settling for anything less than extraordinary.
The Visual Story
Behind the Kitchen
Chef George grew up between his grandmother's farmhouse kitchen and the markets of Cape Town. After training under Michelin-starred mentors in Lyon and London, he returned to South Africa with a singular mission: to cook food that remembers where it comes from.
His philosophy is deceptively simple — extraordinary ingredients, treated with respect and imagination, served in a space where guests feel truly cared for. Every dish on our menu carries a piece of his story.
"I don't cook to impress. I cook to transport."
Head Chef & Founder · Taste \& Co
Reserve Your Table
Reservations are recommended, especially for evenings and weekends. We'll craft an experience you'll want to revisit.