A new chapter in Joburg’s gourmet renaissance.
Park Hyatt Johannesburg has quietly and confidently opened the doors to Room 32, a refined dining destination that blends fire-cooked cuisine, South Africa’s proudly local craft beverages and rich architectural heritage into one immersive experience.
Room 32, cushioned inside the newly restored Sir Herbert Baker landmark in Rosebank, is the only communal space in the world’s most intimate Park Hyatt: a 31-room sanctuary of understated luxury. The restaurant’s 32nd room is not just a nod to fine dining; it’s a statement of intent.
A philosophy of fire, flavour, and finesse
At the helm is Head Chef Karel Jacobs, whose ingredient-led approach is rooted in provenance and precision. The menu is a curated journey through South African landscapes, from farm to table, where humble ingredients are transformed into sculptural, flavour-forward expressions of place and memory.
Room 32 was born from a desire to create a space that feels both grounded and elevated. In a hotel defined by privacy and discretion, this is our invitation to indulge in the city’s finest and classiest cuisine,says Mitch Gemmell, General Manager at Park Hyatt Johannesburg.
Room 32 stands at the intersection of art, food, and African philosophy. It’s a space where memory and innovation meet. The menu moves with the seasons, echoing the shifts in Johannesburg’s landscape. Think fire-charred vegetables in autumn, bright citrus in summer, and earthy grains in winter. It’s a kitchen that listens to the land, working with farmers and foragers who understand the rhythm of South African produce. The result? Dishes that feel familiar but land fresh-rooted in place, refined in execution.
True luxury begins at the source. We work with farmers and artisans who understand the land, the season, and the soul of South African ingredients, says Jacobs.
Design, discretion, and the art of fine living
Room 32’s interiors mirror the culinary ethos: minimalist elegance with a sense of place. Warm lighting, tactile materials, and curated South African art create a space that feels both intimate and expansive. A room designed for reflection, connection, and indulgence.
The restaurant is open to both hotel guests and local patrons, offering a rarefied space to reset and reconnect.
Curated hospitality by Debi van Flymen
Overseeing the beverage and service experience is Debi van Flymen, Director of Food & Beverage at Park Hyatt Johannesburg. Debi, a globally respected figure in the hospitality industry, brings a wealth of international expertise, from curating award-winning wine programs in France to founding luxury wine consultancies in South Africa.
Her vision for Room 32 is one of intentional indulgence: a beverage programme that celebrates South Africa’s finest wines, craft spirits, and sophisticated non-alcoholic pairings. From a seven-course degustation to the signature High Tea experience and the weekend brunches, Debi ensures that every guest encounter is both personal and unforgettable.
A new chapter for Joburg’s luxury scene
The launch of Room 32 is more than a restaurant opening; it’s a strategic investment in Johannesburg’s cultural and economic evolution. As South Africa’s luxury tourism sector begins to gain global attention, Park Hyatt is positioning itself at the forefront.
Bookings and reservations can be made here.
