Situated inside the Mount Nelson Hotel, the fourth of our Boschendal Style Award nominees, Planet Restaurant puts a contemporary spin on the Nelly’s sophisticated ambiance.

The mood: There is definitely a sense of awe as you walk along the passageway into the Planet restaurant. The plush bespoke carpet (designed by dhk thinkspace and crafted by Ulster) with its galaxies and star constellations seen through a telescope, prepares you for the cosmological theme of the restaurant.

The designer: Guido Tagge, director of dhk thinkspace was responsible for the interior. “We wanted the spaces to reflect the new identity of the restaurant but also to retain the Mount Nelson’s iconic and historic elegance and sophistication,” he says. “The galaxy theme was a fun and flexible framework for the vision of the spaces that allowed us the creative freedom to explore the definitions of space, universe, stars and planets.”

In the end it was a complete interior refurbishment of the Old Cape Colony Restaurant, whose envelope was maintained but the interior space rearranged with screens, levels and lighting.

The details: Designed by Moorgas & Sons, the furniture pieces offer high comfort and elegance, and make the space all the more distinctive. The hand-blown lights resembling stars bursting with light were created as unique feature pieces for the restaurant by Red Hot Glass. The cutlery by Hepp Talia, crockery by Rak and Steelite and Villeroy & Boch IVV, and glassware by Spiegelau were all chosen to reflect the elegance and delicacy associated with twinkling stars and the sense of occasion of dining amongst them.

The food: Chef Rudi Liebenberg describes the cuisine at Planet as “Honest food that retains the integrity of its ingredients, so you are able to enjoy the pure delightful flavours, as opposed to ingredients that are in disguise”. He goes on to say that the menus are inspired by modern tastes but rooted in the rich heritage of the Cape. Star dishes include rooibos-cured ostrich and crayfish ceviche with Namibian red crab remoulade, springbok pie and tomato variation, the daily soufflé or the indulgent vegan tasting menu.

Does the Planet Restaurant have what it takes to win the Boschendal Style Award? Tell us what you think.