Giorgio Nava is an eclectic soul: chef, entrepreneur and meat expert, including dry aging and cuts – there are 26 different ones present at Carne. He owns 24,000 hectares of pastureland in the hinterland where he has raised a fine breed of free-range bovines. A mixture of breeds live here, such as romagnola, plus antelopes, lamb and veal. This Italian-style steak house develops on two floors and has started offering unusual cuts for South African standards, such as offal. Above all we loved the local game, including ostrich, kudu, black wildebeest, impala and blesbok. On the menu are also sweetbreads and Fiorentina, with delicious sides such as cime di rapa and fine pastas too. Fine selection of spirits, Italian wine labels and high-level pinotage. Carne has branches on Kloof and Carne Constantia.