Where the Atlantic and Indian Oceans meet, a new culinary chapter begins. Mount Nelson, A Belmond Hotel, introduces Amura by Ángel León, an immersive marine dining experience inspired by the biodiversity and mystery of the sea. Opening December 2025, this highly anticipated restaurant marks the “Chef of the Sea’s” first venture outside Spain — and his debut in Africa.
Shaped by the rhythms of the ocean and the abundance of the Cape coastline, Amura promises a multi-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 share a vision: to honour the ocean and celebrate hospitality with soul,” says Chef Ángel León.
An Invisible Maritime Bridge
From Andalusia to South Africa, Amura traces an invisible maritime bridge between two seafaring cultures. Chef León’s birthplace of Cádiz once linked Europe to the East, while the Cape of Good Hope served as a vital passage for explorers. Through fermented fish, spice-laced broths, and open-fire cooking, Amura celebrates the shared culinary legacy between these distant shores, united by salt, trade, and time.
The Chef of the Sea
At the helm is Chef Ángel León, known globally for revolutionising marine cuisine. His flagship Aponiente holds three Michelin Stars, while Alevante carries two. Recognised with the Michelin Green Star, León transforms sea-sourced ingredients, from phytoplankton to halophyte plants, into fine dining poetry.
Named after the bow of a boat, Amura honours his father, who instilled in him a deep love of fishing and the sea. The restaurant’s philosophy mirrors that legacy: always moving forward, always honouring the tide.
Two Cuisines Connected by the Sea
“Our menu pays homage to a shared seafaring story,” explains León. “From salted fish and coastal fermentations to the spices that crossed oceans — these are flavours that unite our continents.”
Amura’s menu merges Mediterranean technique with South African ingredients, celebrating seafood, seasonal produce, and indigenous spices. Expect unexpected heroes of the ocean: plankton, wild herbs, and humble by-catch fish elevated through slow fire and precision. Guests can choose from an à la carte selection or a tasting menu that journeys through the Cape’s marine bounty, interpreted with León’s poetic precision.
Interior Design: A Tribute to the Cape’s Kelp Forests
Designed by Tristan du Plessis, recipient of Interior Designer of the Year at the 2025 Designers of the Year Awards, Amura’s interiors draw inspiration from the kelp forests fringing Cape Town’s coast; mysterious, cinematic, and teeming with life. Deep green hues, burnished bronze, and warm timber tones cocoon guests in an atmosphere that evokes the calm and quiet majesty of the ocean floor.
At its centre, an open kitchen serves as both stage and heartbeat, where chefs craft each dish in full view. A performance of precision, transparency, and reverence for the sea.
A Shared Vision Rooted in Purpose
Like Mount Nelson itself, Amura champions responsible gastronomy. Ingredients are locally and ethically sourced, with a focus on marine conservation and seasonality. Even the bar menu nods to Mount Nelson’s gardens, infusing cocktails with coastal botanicals and citrus.
The wine cellar will showcase rare Cape terroirs alongside Andalusian sherries, echoing the transcontinental dialogue that defines the restaurant.
“Working with producers along both oceans surrounding the Cape Peninsula has been a revelation,” says León. “That’s where we find beauty — in the unexpected.”
Amura by Ángel León invites guests to experience the ocean’s story through taste, texture, and emotion, a dialogue between two continents and the timeless tide that connects them. Opening December 2025, reservations can be made via email at [email protected]
