Cape Town’s most famous and arguably most beautiful hotel, the legendary 121-year-old Belmond Mount Nelson, will reopen on December 10.

An historic landmark in Cape Town, and always a favourite with foreign visitors to the city, the hotel has been closed since March this year.

Accommodation-wise, some of the hotel’s rooms are available and all the Garden Cottage Suites, a row of eight historic terraced cottages, are bookable.

The hotel has a new range of ‘al fresco’ dining experiences.  

Gourmet picnics by the pool or under the shady trees are on offer.
A wicker hamper contains light delicacies, Winelands cheeses, artisanal charcuterie served with homemade atjars, pickles and tapenades, and much more.

Afternoon Tea at the Mount Nelson has always been a desirable celebratory experience for Capetonians and South Africans, who will be relieved to know that this feature of Cape Town summer lifestyle is back. Cake stands of local and global classics are served. These include traditional melktert , baked white chocolate cheesecake, tangy berry tartlets, baskets of warm, freshly-baked scones and traditional koeksisters sprinkled with coconut,  the hotel’s famous mushroom empanadas, cauliflower and onion pakoras, Farmer Angus beef frikkadels, and delicate finger sandwiches with enticing fillings such as smoked Franschhoek trout. A totally plant-based menu is available.

The tea is as important as the eats, and the hotel offers a selection of premium leaf and flowering teas from all over the world, as well as healthy local infusions. Mount Nelson’s signature tea is a blend with pink rose petals. For a purely local taste, there is the earthy, yet delicate orange and spice rooibos from the Cederberg. Note: for every Afternoon Tea ordered, R10 will be donated to Soupathon, a local soup kitchen that feeds close to 50 000 hungry people every week. The Mount Nelson has been supporting Soupathon since it was launched just after the nationwide lockdown began in March.  

Dining on the picturesque terrace is perfect for sampling the daily surprises on Chef Rudi’s chalkboard. Cape Wild Foods, plant-based and slow food dishes feature prominently on his three-course lunch and dinner menus.