Written by: Hennie Fisher
Formal brick-and-mortar restaurants abound – but in the food world, there is always someone who wants to share their passion for cooking with others, without having the need or means to operate within a traditional restaurant setting. Underground supper clubs, hidden kitchens, closed-door restaurants, and places with unique settings are often not well-known.
Recently, the fashion world took pop-up restaurant experiences to the next level, hosting dinner parties such as immersive dinners at Cava della Luna, a massive, active marble quarry in Carrara, and at Palazzo Grassi in Venice.
Capital Hotel School
The Capital Hotel School offers a range of accredited qualifications in the hospitality industry, from Front-of-House diplomas to cheffing courses. Their Culinary graduates are required to organise an entire dinner event as part of their event management training, requiring them to conceptualise a theme, develop a menu with recipes, keep meticulous track of budgets, sell tickets, purchase ingredients, cook, serve, and ensure their guests depart with happy, full tummies. Part of their mandate is to donate all profits to a goodwill organisation.
They do not promote these events, so being ‘in-the-know’ gives you the opportunity to attend these secret dinners. This year, the four groups will each focus on the following global cuisines: Italian, Mexican, Indian, and French. Their seven-course menu will include an amuse-bouche, a bread course with butter, a starter, a palate cleanser, a main course, a dessert, and a friandise, all within the realm of their chosen cuisine. Each group also selects a charity to support, such as Brave to Love or Child Welfare Tshwane. Raffle tickets will be sold at the event, with all proceeds going to their chosen charity. The dates set for this year are 2, 9, 16, and 23 October 2026.
Website: https://capitalhotelschool.co.za/
Amagwinya Mam Ntuli
Mam Ntuli may be found just over the PRASA and Gautrain bridge if you were to travel north on Festival Street in Hatfield. This is important because ladies who sell Amagwinya are hard to find, and having their secret location up your sleeve will let you be there in the dark hours of the morning before they pack up after the morning commuters have bought every last one.
There is usually a large crowd packed around their cardboard stalls, and feverish business takes place with patrons hardly ever walking away with just one of these fantastic vetkoeks. Mam Ntuli’s magwinyas are more poofy and airy, and less round ball-shaped with tight crumb structure, than some others. They are fantastic, and should you ever have one left, slice it open and pop it into the toaster; it is even better.
Phone number: 071 265 5968
IOC dinners
If you are interested in expanding your palate and exploring unusual tastes and foods, contact the Future Africa campus of the University of Pretoria, located due east on South Street, through two access gates onto the University’s LC de Villiers sports campus. Once every semester, they host a 5-course dinner exclusively celebrating indigenous and forgotten plants. Menus are developed around what is in season at that time of year and can be foraged, as many of these ancient foods are no longer planted commercially.
Think Wild Medlar (Vangueria infausta) or Mmilo in Setswana, African Amaranth (Amaranthus spp.), frequently called Morogo or Thepe, Wild Garlic (Tulbaghia violacea), Crossberry (Grewia occidentalis), African Spider Plant (Cleome gynandra), often called Lerotho or African Cabbage, Sour Plum (Ximenia caffra) or Matshidi, Blackjack (Bidens pilosa), Wild Sorrel (Oxalis pes-caprae), Red Milkwood (Mimusops zeyheri) or Mmupudu, or Sweet Thorn Gum (Vachellia karroo), to name a few.
Website: https://www.up.ac.za/future-africa
Pretoria Baker
Catering wizard Angelique Lingenfelder is the one you want to contact if you want to host your own secret private pop-up dinner. She specialises in baked goods and is therefore often asked to set up a secret table laden with beautiful cakes and baked goods. Think Pistachio & Mushroom Cake, Rainbow Vegetable cakes, or Blue Cheese cake with figs. But savoury cakes are just some of Angelique’s specialities; she creates a range of baked items and will make your table look super beautiful and special.
Email: [email protected]
Bambu Haus
Even though they have a brick-and-mortar premises, Bambu Haus is known for hosting many once-off events, such as their upcoming Moroccan dinner hosted by chef Ita Geyser of the University of Johannesburg, 19 April, between 11:00 and 15:30. The cost is R750 per person and includes a hands-on cooking experience, celebrating the rich culinary world of Morocco.
After a welcome drink, one will prepare the following: Zaalouk — a smoky, roasted eggplant-and-tomato dish; Harissa Yoghurt Dip; and Smoky Roasted Carrot Dip. Main course of Lamb Bastilla is served with a vibrant Tabbouleh Salad — light couscous, juicy pomegranate pearls, and fresh herbs - and the afternoon will end with Basbousa, a soft semolina cake kissed with fragrant orange syrup and served with creamy vanilla ice cream.
Website: https://bambuhaus.co.za/