In Cape Town, where the Atlantic and Indian Oceans meet, a new culinary chapter is set to unfold. Mount Nelson, will welcome Amura by Michelin-starred Chef Ángel León of Cádiz, Spain — an immersive marine dining experience inspired by the biodiversity of the sea. Opening in December 2025, this marks León’s first restaurant outside Spain and his debut in Africa.
Honouring Ocean and Heritage
“Rooted in heritage and respect for nature, Mount Nelson and Amura come together in a shared vision: to honour the ocean and celebrate hospitality with soul,” says Chef León. Known as the “Chef of the Sea,” he brings his philosophy of sustainability and creativity from his acclaimed restaurants, Aponiente (three Michelin stars) and Alevante (two stars) in Cádiz.
Patrick Fisher, General Manager of Mount Nelson, calls Amura “a love letter to the ocean,” seamlessly weaving Spanish traditions with Cape Town’s coastal heritage.
An Invisible Maritime Bridge
From Spain to South Africa stretches a current of salt, wind, and seafaring tradition. Amura embodies this connection, reviving shared legacies through fermented fish, spice-laced broths, fire-cooking, and ancient preservation techniques. It is a culinary bridge between Andalusia and Africa, celebrating centuries of trade and cultural exchange.
The Chef of the Sea
At the helm is Chef Ángel León, who has transformed marine cuisine with his pioneering use of rarely seen ingredients such as phytoplankton, sea rice, and by-catch fish. His innovative work has earned him both international acclaim and the Michelin Green Star for sustainability.
Amura is also a deeply personal homage to his father, who taught him to fish and respect the sea. The name, meaning “bow of the boat,” symbolises moving forward — a tribute to legacy, discovery, and devotion.
Two Coasts, One Culinary Language
Amura’s menu fuses Spanish techniques with South African ingredients. Guests can expect seafood-forward dishes, seasonal produce, indigenous spices, and overlooked treasures of the Cape’s oceans — from plankton and kelp to humble fish reimagined as haute cuisine.
Diners will choose between an à la carte menu or a tasting journey across two coasts. Techniques such as fermentation, vinegars, and open-fire cooking add depth, while storytelling and science ground each dish in León’s unique culinary philosophy.
An Ocean-Inspired Interior
Designed by South African architect Tristan du Plessis, Amura’s interiors echo Cape Town’s kelp forests — moody, cinematic, and transportive. At the heart lies an open kitchen, a theatrical stage where chefs work with transparency and precision. Deep greens, warm timber, and bronze accents create an atmosphere that mirrors the ocean floor.
Built on Purpose and Sustainability
In line with both Belmond’s and León’s ethos, Amura champions responsible sourcing and marine conservation. The bar menu incorporates botanicals from Mount Nelson’s gardens, while the wine cellar highlights rare Cape terroirs alongside Andalusian sherries.
Amura is designed for both locals and global travellers — an invitation to explore the ocean, celebrate its beauty, and reconsider how we engage with the natural world.
