Named after an ecosystem teeming with biodiversity and endemism, Fyn Restaurant in Cape Town, South Africa, is very organised when sourcing its ingredients. Their wagyu comes from a local supplier named Cape Wagyu, where cattle are pasture-reared and roam freely. Likewise, their pork is sourced from pigs allowed to wander across vast areas and are hormone- and medicine-free. Yellow-fin tuna is culled seasonally from reputable South African flagged vessels using viable, green methods with no bycatch. And their vegetables come from a farm that practises ecological conservation and regeneration. This is a very conscious effort to provide beyond just good food.
But their commitment to sustainability doesn’t end there. They also work with youth with disadvantaged backgrounds by providing them with the necessary skills to become chefs and exhaust efforts to
