Stellenbosch restaurant VUUR, the fire-driven dining experience that has rapidly become one of South Africa’s most talked-about culinary destinations, has secured a remarkable double accolade, earning international recognition while strengthening its standing at home.
VUUR head chef Shaun Scrooby/Supplied
On 24 March 2026, VUUR was ranked No. 52 in the World’s 101 Best Steak Restaurants Awards, the highest placement ever achieved by an African restaurant on the global list. On the same evening, the restaurant was awarded two stars at the Eat Out Awards, moving up from the single star it received last year. The achievement marks an unusually swift rise for a restaurant that opened its doors in 2023.
Shaun Scrooby with wife Diana at the Eat Out Awards24/Supplied
Launched in 2019, the World’s 101 Best Steak Restaurants Awards assess venues worldwide according to consistency, quality of cuts, cooking technique and overall dining experience. VUUR’s inclusion signals growing international attention on South Africa’s evolving fine-dining scene and the restaurant’s distinctive fire-led culinary philosophy.
Flambadou at VUUR/Supplied
Closer to home, the Eat Out Awards, established in 2004 and widely regarded as South Africa’s most prestigious restaurant honours, recognise excellence across service, creativity and overall guest experience. Achieving two stars within only its second year of nominations highlights the precision and confidence behind VUUR’s approach.
At the heart of the restaurant lies a singular idea: cooking with fire in its purest form. Fire is not used as theatre but as structure. Each course is shaped by smoke, heat and timing, with dishes unfolding in a carefully paced sequence that prioritises atmosphere and restraint over spectacle.
Image/Supplied
The simultaneous recognition on both local and international platforms marks an important moment for the restaurant. Rather than a sudden breakthrough, the awards affirm a trajectory already underway, one defined by clarity of vision and disciplined execution.
“This has been an extraordinary moment for the team,” said owner and head chef Shaun Scrooby. “To be recognised on both a national and global platform in one night is deeply meaningful.”
As Stellenbosch’s dining landscape continues to evolve, VUUR’s rapid ascent signals a broader shift in South African gastronomy, one that is increasingly visible on the world stage.
Guests walking to VUUR/Supplied
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