Discover how Cape Town's FYN restaurant is pioneering sustainability in fine dining through a prestigious partnership with UNESCO
Image: FYN Restaurant
Cape Town’s FYN restaurant is one of just four Relais & Châteaux restaurants worldwide chosen to work with Unesco on a sustainability pilot project.
This achievement highlights FYN’s leadership in ethical gastronomy and strengthens Cape Town’s reputation as a top culinary destination.
This partnership not only elevates South Africa’s gastronomic reputation but also sets a precedent for how fine dining can serve as a vehicle for environmental and cultural preservation.
A global stage for local heritage
This pioneering initiative, rooted in the Kogelberg Biosphere Reserve and the Cape Floral Region, places FYN alongside industry giants like Anne-Sophie Pic, Daniel Humm and Mauro Colagreco.
Under the leadership of chefs Peter Tempelhoff and Ashley Moss, FYN seamlessly blends refined, Japanese-inspired techniques with South Africa’s ancient ingredients.
Guided by palaeontologist Dr Jan de Vynck, the restaurant is redefining sustainability by connecting deep historical roots with contemporary culinary artistry.
“This collaboration is an honour for us,” FYN shared on their social media. “It allows us to showcase Cape Town’s landscapes, stories, and responsibility on an international stage.”
The partnership isn’t just about ticking sustainability boxes; it’s about creating a model for transformation in the global culinary industry.
FYN’s approach is rooted in regenerative practices, moving beyond conventional "green" initiatives to actively cultivate endangered indigenous plants and discourage harmful wild harvesting.
As the first African restaurant to receive a three-star rating from the Sustainable Restaurant Association, FYN is setting an exemplary benchmark for ethical gastronomy worldwide.
Image: FYN Restaurant
Why FYN is the perfect fit
Biodiversity conservation: By cultivating indigenous species within its gardens, FYN reduces pressure on natural habitats while honouring the ecological significance of the Cape Floral Region.
Cultural preservation: In collaboration with Dr de Vynck, FYN explores the “origins of flavour,” spotlighting ingredients that sustained early humans 150,000 years ago.
Zero-waste practices: FYN incorporates traceable, locally sourced food, supports small-scale fishers through the Abalobi initiative, and upholds a zero-waste philosophy.
As the first African restaurant to earn a three-star rating from the Sustainable Restaurant Association, FYN is setting a global benchmark for ethical gastronomy.
The Unesco pilot programme, in collaboration with Relais & Châteaux, aims to repurpose high-end hospitality into an agent for ecological and cultural good
Image: FYN Restuarant
This Unesco pilot program, launched in partnership with Relais & Châteaux, aims to transform high-end hospitality into a force for good in terms of ecology and culture.
By connecting restaurants to nearby Unesco-designated sites, such as Biosphere Reserves and World Heritage Sites, the initiative promotes biodiversity, cultural preservation, and global solidarity.
Mauro Colagreco, vice president of Relais & Châteaux and Unesco Goodwill Ambassador for Biodiversity, encapsulated the vision best in a previous statement:
“I believe cuisine has the power to transform the world. This vision comes to life through these four pilot projects, from indigenous species stewardship in Africa to sustainable fishing in Asia. Each demonstrates how gastronomy can actively protect ecosystems.”
FYN's approach focuses on regenerative practices that go beyond traditional environmental initiatives
Image: FYN Restuarant
FYN’s growing legacy
FYN’s inclusion in this initiative is the latest in a string of accolades.
The restaurant, which joined the prestigious Relais & Châteaux association in 2023, has consistently been recognised on The World’s 50 Best Restaurants list and received the Flor de Caña Sustainable Restaurant Award.
This latest partnership further cements FYN’s reputation as a leader in both culinary excellence and environmental stewardship.
Chef Tempelhoff, who serves on the Relais & Châteaux World Culinary Council, sees the restaurant’s success as a team effort, shared with culinary director Ashley Moss, service and beverage director Jennifer Hugé, CEO Paul Bruce-Brand, and the whole team.