Never before has the South African metropolis been quite so alluring, thanks to a heady mix of innovative chefs, art-forward spaces and a fresh infusion of hotels and private villas. By Mary Holland FYN Baked oatmeal tart with springbok tataki and porcini-mushroom mousse at Pier restaurant; opposite: the iconic Zeitz MOCAA museum at dusk CENTURION-MAGAZINE.COM 51
