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AMURA BY ÁNGEL LEÓN: A NEW IMMERSIVE MARINE DINING EXPERIENCE TO LAUNCH AT MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN (South Africa)
Where the Atlantic and Indian Oceans meet, a new culinary chapter unfolds. Mount Nelson, A Belmond Hotel, Cape Town proudly announces the unveiling of Amura by Michelin Star Chef Ángel León — an immersive marine dining experience inspired by the mysterious beauty and biodiversity of the sea. |
Category: Africa Indian Ocean - South Africa - Industry economy
- Gourmet restaurants
- Gourmet restaurants - Renovation / Addition
This is a press release selected by our editorial committee and published online for free on Wednesday 24 September 2025
 Mount Nelson, A Belmond Hotel, Cape Town proudly announces the unveiling of Amura by Michelin Star Chef Ángel León
Photo credit © Belmond
Shaped by the rhythms of the ocean and the richness of the Cape coastline, Amura promises a sensory journey through the lens of one of the world's most visionary chefs.
“Rooted in heritage and guided by a respect for nature, Mount Nelson and Amura come together in a shared vision: to honour the ocean, celebrate heritage and hospitality with soul,” says Chef Ángel León.
“United by Belmond's commitment to storytelling, local connection, responsible sourcing , and marine conservation this partnership finds its natural home in Cape Town, a city that, like Cadiz, gazes out to sea with history in its bones.”
“It's our great pleasure to welcome Chef Ángel León to The Nellie,” says Patrick Fisher, General Manager of Mount Melson.
“A master of maritime feasting, Amura is his love letter to the ocean. Chef Angel Leon brings his vision of sustainability and creativity from the kitchens of his flagship Andalusian restaurants, Aponiente and Alevante, from Cadiz to Cape Town ."
An invisible maritime bridge
From Spain to South Africa flows an ancient current of salt and wind, trade and tradition. Chef Ángel León's birthplace once served as a gateway to the East, whilst the Cape of Good Hope was a vital refreshment station for ships passing the tip of Africa. Amura is born of this invisible maritime bridge. Through fermented fish, spice-laced broths, fire-cooking and a deep reverence for the ocean, it celebrates the shared culinary legacy between Andalusia and Africa.
The Chef of The Sea: Chef Ángel León
At the helm of Cape Town's new restaurant is Chef Ángel León.
First and foremost a humble fisherman, he has transformed the language of marine cuisine through his groundbreaking approach to sea-sourced ingredients. His visionary work has earned widespread international acclaim, including the coveted distinction of three Michelin stars for Aponiente and two for Alevante. Known for bringing rarely used ocean species like phytoplankton and sea rice to the plate, as well as uplifting the local Cadiz community, Chef Ángel León champions responsible gastronomy and is a recipient of the Michelin Green Star Award.
The restaurant is also a deeply personal homage to Chef Ángel León's father (Ángel León Senior), who first instilled in him a love of fishing and a profound respect for the sea. Named Amura, after the bow of the boat, always moving forward, it carries the spirit of his father's legacy: one of devotion, discovery and an enduring bond with the ocean.
Two countries and cuisines, connected by ancient tides: spanish roots meet south african ingredients
“Our menu is an homage to this shared seafaring legacy. To the salted fish and coastal fermentations, speaking the same ancestral language. To the spices that crossed oceans, just like our forebears. To the broths, flames, vinegars, and preservation traditions that echo across both coasts. To stories that travel without borders, carried by wind and wave,” explains Chef Ángel León.
Amura is not your typical seafood restaurant; it is a restaurant that works tirelessly to champion the entirety of the South African ocean, blending Mediterranean-style cooking, specifically linked to Spain, with South African ingredients and flair.
Highlighting seafood, seasonal produce, and indigenous spices, it's a unique dining experience that honours local Cape heritage. Along the wild Cape shores, the team uncovers overlooked treasures of the sea - from delicate plankton and salt-loving halophyte plants, to humble by-catch fish – reimagining them as stars of haute cuisine.
Guests will choose between an à la carte selection or a tasting menu that takes them on a sensory journey through unsung fish species, kelp, wild herbs, and spices that echo both continents, adding depth to these flavours with techniques like open-fire cooking, all presented with the poetic, science-backed philosophy of Chef Angel León's acclaimed Aponiente.
“Working with local producers and ingredients sourced from the two oceans surrounding the Cape Peninsula has been a revelation,” says Chef Ángel León.
“The coastline is full of species that are overlooked, just like in Andalusia. That's where we find beauty, in the unexpected."
An intriguing marine interior: a homage to the kelp forests of the Cape
Deep inside the storied halls of Mount Nelson, this culinary destination will bring Chef Ángel León's visionary marine cuisine to Africa for the very first time.
Designed by award-winning South African interior architect Tristan du Plessis, Amura will be a visual homage to the kelp forests beneath the waters of Cape Town: moody, mysterious, and cinematic.
Taking guests on a sensory journey with interiors that draw from the majesty and mystery of Cape Town's coastline, diners will be enveloped in a space that mimics the ocean floor—fluid, tranquil, and awe-inspiring.
At the heart of the restaurant lies an open-plan kitchen, a theatrical stage where chefs craft each dish with precision, transparency, and a deep reverence for the sea. Wrapping around the open space, the restaurant will feel both glamorous and transportative, with deep greens, warm timber and bronze accents creating a rich, evocative atmosphere.
Amura is set to be an expression of Chef Ángel León's signature seafood-forward cuisine, combining cutting-edge technique with local ingredients, passion and a deep respect for the sea.
A shared vision routed in purpose
Much like Mount Nelson's own philosophy, Amura is built on a foundation of responsible sourcing and marine conservation, thoughtfully grounded in purpose.
From a bar menu infused with botanicals from Mount Nelson's own garden to ingredients chosen for their integrity and impact, every detail has been considered with care. Amura's wine cellar will showcase rare Cape terroirs alongside Andalusian sherries.
Amura is designed for the discerning traveller and the local epicurean, those who seek meaning in their meals and stories in their surroundings. It's an invitation to explore the ocean, to celebrate its beauty, and to reconsider how we engage with the natural world.
Amura by Ángel León will open in December. For more information or to make a reservation, join the waiting list by contacting restaurantreservations.mnh@belmond.com.
 Guests will choose between an à la carte selection or a tasting menu that takes them on a sensory journey through unsung fish species
Photo credit © Belmond
 Amura is designed for the discerning traveller and the local epicurean, those who seek meaning in their meals and stories in their surroundings
Photo credit © Belmond
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