A Belmond Hotel, Cape Town is a Pioneer of South Africa’s Creative Spirit
Skirted by mountain and metropolis at the southern tip of Africa, Mount Nelson, A Belmond Hotel, Cape Town harnesses the distinctive character of the Mother City. 125 years young, the hotel harnesses a vibrant atmosphere, stirring up a heady medley of heritage, slow luxury and opportunities to discover and delight.
Be it front-row fashion over the Nellie’s legendary afternoon tea; collaborations with modern and contemporary African creatives; exceptional dining with new Executive Chef Luke Lawrence Barry or bespoke journeys into the great outdoors from a Marine Biologist Experience to exploring Cape Town’s internationally acclaimed winelands, Mount Nelson plugs guests into the pulse of this iconic Southern African destination.
Beyond Mount Nelson’s emblematic palm-lined driveway and blush pink facade, the property fuses its heritage with 21st-century relevance, bridging the gap between then and now.
This seamless blend is realised through a harmonious mix of classic design elements and contemporary art, cutting-edge amenities, and a steadfast commitment to sustainability, paying homage to its storied past while embracing current culture.
Nestled within 8 acres of lush gardens that unfold beneath the gaze of Table Mountain, and rooted in the city’s vibrant urban heart, Mount Nelson has captivated travellers since 1899.
Within the hotel walls and beyond, the diversity of Mount Nelson’s experiences unveils the city’s natural and cultural creative assets. There are few places in the world where one can explore sun-soaked shorelines, hike the peaks of an iconic natural landmark, tour coastal roads in a pink sidecar, and admire the designs of Africa’s best designers during salon-style fashion shows, with tea in hand.
Savouring Local and Seasonal Flavours
Newly appointed Executive Chef Luke Lawrence Barry joins Mount Nelson, overseeing the medley of much-loved, existing establishments. Here preserving the unique flavour of each restaurant is paramount, whilst sustainability and seasonality remain core tenets, and the celebration of South African cuisine continues as a cornerstones of Chef Luke’s philosophy.
