Amura by Ángel León: A Marine Reverie at Mount Nelson

Where the Atlantic and Indian Oceans converge in a symphony of salt and swell, a new culinary chapter begins. December 2025 will see the unveiling of Amura by Ángel León at Mount Nelson, A Belmond Hotel, Cape Town—a restaurant not merely conceived, but conjured, by the visionary known as the “Chef of the Sea.” This marks León’s first venture beyond Spain and his debut on African soil, a poetic migration of marine gastronomy from Cadiz to the Cape.

A Maritime Bridge Between Continents

Amura is born of an invisible current—one that has long connected Andalusia and Africa through trade, tide, and tradition. Chef León’s culinary language, shaped by the rhythms of the sea, finds new expression in Cape Town’s coastal bounty. Fermented fish, spice-laced broths, and fire-cooked delicacies echo the shared heritage of two seafaring cultures. It is a tribute to the ocean’s memory, where stories drift across waters and resurface on the plate.

The Soul of the Sea

Ángel León’s reputation precedes him: three Michelin stars for Aponiente, two for Alevante, and the Michelin Green Star for his commitment to sustainability. Yet beneath the accolades lies a fisherman’s heart. His work with phytoplankton, sea rice, and underutilised species has redefined marine cuisine. Amura is also a personal homage to his father, Ángel León Sr., who taught him to love the sea and its secrets. Named after the bow of a boat, Amura moves forward with purpose, carrying the legacy of devotion and discovery.

A Dialogue of Coasts and Cultures

The menu at Amura is a lyrical exploration of the Cape’s marine landscape, interpreted through Mediterranean technique and Andalusian soul. Guests may choose between an à la carte offering or a tasting menu that journeys through unsung fish species, wild herbs, and indigenous spices. Techniques such as open-fire cooking and coastal fermentations lend depth and drama, while the ingredients—sourced from the two oceans that cradle the Cape Peninsula—speak of place and purpose.

A Subaquatic Sanctuary

Designed by South African interior architect Tristan du Plessis, Amura’s interiors evoke the kelp forests of Cape Town—moody, mysterious, and cinematic. Deep greens, warm timber, and bronze accents create a space that is both glamorous and grounded. At its heart lies an open kitchen, a stage for culinary theatre where transparency and reverence guide each gesture. The restaurant is not merely a setting, but a sensorial immersion into the marine world.

A Philosophy of Purpose

Amura shares Mount Nelson’s ethos of responsible sourcing and soulful hospitality. From a bar menu infused with botanicals grown on the estate to a wine cellar that pairs rare Cape terroirs with Andalusian sherries, every detail is curated with care. It is a place for the discerning traveller and the thoughtful local—those who seek meaning in their meals and stories in their surroundings.

Amura by Ángel León opens December 2025. To join the waiting list, contact:restaurantreservations.mnh@belmond.com