Callan Austin: Dusk Restaurant

“In most fine-dining kitchens, brandy plays a very traditional role,” says Callan Austin, executive chef at Dusk Restaurant on Plein Street in Stellenbosch. “Chefs have been cooking with brandy for years, and it’s an incredible ingredient to work with when making all sorts of sauces. At Dusk we use it in our heavier sauces, including our bone marrow-enriched bordelaise. We used to marinate salmon in whisky, and we have experimented with using brandy for that too.”

Experimentation and culinary creativity have long been at the heart of Dusk’s curated multi-course tasting menus, but brandy is also often the star of the à la carte menu, which launched in the quiet winter months and will continue into spring.

“We wanted to move away from Dusk being known only as a special- occasion restaurant. The à la carte experience retains the sommeliers, tableside service, excellent ingredients and fine-dining execution. It is simply more approachable,” explains Callan. “Cooking the à la carte menu has allowed us to go back to basics.”

A perfect example of that is the Dusk Wagyu beef Wellington, a contemporary take on a much-loved classic, served with a rich bordelaise redolent of shallots, peppercorns, double cream and – of course – brandy.

“It’s a very classic sauce,” says Callan. “I feel it just pairs beautifully with the Wellington.”

While brandy is the backbone of the bordelaise, not just any old brandy will do. “You’re not going to cook this with the Tokara XO, but you’re definitely looking for a brandy that you’d be happy to drink. Because most of the alcohol gets cooked off, you’re left with the brandy character, and if there hasn’t been enough time and care spent in creating the brandy, you’re not going to be left with amazing flavours.”

A well-made brandy can bring layers, gentle sweetness and depth to a rich sauce, but for Callan, brandy’s contribution is as much about texture as taste.

“Brandy brings a lightness into the sauce that is still luxurious: toasty flavours, lots of depth and warmth, and a tiny bit of sweetness as well, which helps balance everything out.”

The spirit also plays a more theatrical role in Dusk’s playful baked alaska, presented with flaming brandy poured over the dome of Italian meringue. It’s a perfect showcase of the restaurant’s more relaxed approach heading into spring. While the fine-dining aesthetic and inspired cooking remain, a new à la carte option makes the restaurant more accessible than ever.

Marthinus Ferreira: The Jordan Restaurant

Depth. Character. Flavour. For chef Marthinus Ferreira, brandy is far more than a way to end a fine meal. Rather, for this award-winning chef it’s a way to bring new layers of complexity to the contemporary farm cuisine he conjures up at The Jordan Restaurant outside Stellenbosch.

“I look for the flavour profile and natural sweetness of the brandy,” explains Marthinus, who has been chef-patron of The Jordan Restaurant since 2022, when he took over from George Jardine. “Brandy brings a lot of depth and character to a sauce, along with natural fruity flavours.”

The key to brandy’s appeal in the kitchen is its versatility, and Marthinus uses it to deglaze pans after searing, enrich jus and cream sauces and provide a finishing touch to dishes.

“Even rubbing certain meats with it for a marinade helps to add more flavour. In the pan, we’ll cook off most of the alcohol, so just the depth of flavour and the texture remain,” adds Marthinus, who says brandy is also an easy way to transform a simple home-cooked dish. “It’s a fantastic cheat for the home cook. You can really up your flavour by adding a dash of brandy. With beef stroganoff, for example, a splash of brandy at the end takes it to another level.”

At Jordan, brandy is woven through several signature dishes that have proven a hit through the winter and into spring. The rabbit cannelloni combine confit rabbit and ham hock cooked in chicken stock, white wine and brandy. The pulled meat is wrapped in homemade pasta and served with a sauce of cream, wholegrain mustard and “lots of brandy” says Marthinus. “The nice thing about the brandy is that it breaks through the richness and gaminess of the dish.”

It plays a similar role in the springbok saltimbocca, served with smoked mash and a venison jus finished with sautéed mushrooms and brandy. For a prawn dish with an imam bayildi-inspired aubergine relish, the shells are cooked down with cream, white wine, brandy and mint.

“Mint and brandy are a great combination,” he says. “I love how mint brings out the flavour profile of the brandy.”

Brandy moves easily into the pastry kitchen too, appearing everywhere from crème anglaise to brandy snaps and sticky toffee pudding. And wherever possible, Marthinus works with local estates and distilleries, from Van Ryn’s and Rust en Vrede in Stellenbosch to the finely crafted potstill brandies of Boplaas in the Klein Karoo.

“There are just so many amazing local brandies,” he marvels. “It’s quite special to have such a range of spirits to work with.”

Jurgen Snyman: Wilde Vy Bistro

The Durbanville Winelands may be best known for producing elegant cool-climate Sauvignon Blanc, but in a quiet corner of the Tygerberg, Wilde Vy Bistro offers the chance to enjoy inspiring local flavours alongside a curated collection of the Cape’s finest brandies.

While the creative cuisine and vineyard views from the terrace have made Wilde Vy Bistro popular with locals and travellers alike, their ‘brandy x happies’ experience is held downstairs in the restaurant’s private cellar.

Here, guests have the chance to enjoy a trio of brandy tastings – priced from R400 to R550 – paired with a choice of eight creative snacks (the ‘happies’, or bites) created by chef Jürgen Snyman. While options range from potato and leek vichyssoise to snail bon-bons, a standout is the snoek cruller of smoorsnoek wrapped in pastry with pickled cucumber and dill.

“The Boschendal XO pairs extremely well with the sharpness of the pickled cucumber and the soya syrup. It creates a wonderful combination of land and sea,” says Jürgen. “The natural sweetness of the potstill brandy cuts through the snoek’s richness.”

Another wonderful pairing is the feta parcel with rosemary and lime gel. Here, a Sydney Back brandy – the 15-, 17- and 22-year-old varieties are available – offers the perfect pairing.

“The incredible oak structure of the Sydney Back brandy stands up well to the richness of the feta,” explains Jürgen. “The brandy brings a caramelised fruit profile to the pairing, creating a good balance between the savoury notes of the rosemary and caper meringue and the sweeter notes of the brandy.” 

KNOW YOUR BRANDY

South African brandy falls into two main categories, each made to strict rules and regulations. Blended brandy is what you’ll usually pour over ice with a mixer, and is made from a blend of unmatured wine spirit and potstill brandy. At the premium end is potstill/Cape brandy, a spirit that must be distilled twice in copper pot stills before being matured in oak barrels – no bigger than 340L – for at least three years. Potstill brandy is best enjoyed neat, as a sipping brandy, but can also be used in cocktails or in your favourite recipe.

HOW BRANDY GOT ITS NAME

Back in 1672, a cook aboard the Dutch ship Pijl, anchored in Table Bay, distilled two leaguers (1 164L) of wine from the Cape into three ankers (126L) of brandy. Whether it was the fiery flavour
or the heat of the still, it was soon dubbed brandewijn, meaning ‘burnt wine’ in Dutch.

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Recognised as one of South Africa’s leading food and wine destinations, Stellenbosch is home to an extraordinary collection of award-winning restaurants, wine estates and chefs. Taste Stellenbosch celebrates this culinary community through a programme designed to showcase the culinary creativity and generosity that define the region. 

This year’s line-up features everything from intimate chef collaborations and vineyard feasts to long-table lunches, wine pairings and specially curated seasonal menus. Highlights include experiences at De Warenmarkt, Muratie Farm Kitchen, HŌSEKI at Delaire Graff Estate, Lanzerac, Warwick Wine Estate, Klein Joostenberg Bistro and many more, each offering visitors a unique way to discover Stellenbosch through food and wine. 

Taste Stellenbosch extends beyond the table. A selection of exclusive accommodation offers at boutique guesthouses, vineyard retreats and luxury hotels encourages visitors to slow down, stay a little longer and enjoy everything the destination has to offer. 

“Taste Stellenbosch is more than a celebration of exceptional food and wine. It is a celebration of the people, passion and craftsmanship that have shaped Stellenbosch into South Africa’s leading food and wine destination,” says Annemie Liebenberg, CEO of Visit Stellenbosch. “Every chef, winemaker, farmer, artisan producer and host contributes to a culinary story that is uniquely Stellenbosch.”

Whether you’re planning a leisurely weekend in the Winelands or simply looking for your next memorable meal, Taste Stellenbosch offers the perfect excuse to gather around the table and experience the flavours, people and places that make Stellenbosch one of the country’s most celebrated culinary destinations.

Discover the full programme and plan your visit here.

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Lavender Picking at Canettevallei 

In winter, flower picking in a blooming field isn’t the first activity that comes to mind when considering an itinerary. However, tucked away in Stellenboschkloof Valley, Canettevallei Lavender & Wine Farm is home to three hectares of organically grown lavender blooming in the colder season. 

Upon arrival, expect a warm welcome from Ingrid de Waal, who owns the farm with her husband Daniël. After their travels to Provence in France, Ingrid came up with the idea of planting lavender in front of their house on Canettevallei. Today, visitors are invited to stroll the fields of fragrant plants and pick their own lavender. 

After just under an hour of admiring the mountain views, listening to the buzz of bees and enjoying the company of Dippy, the farm Jack Russell, we’d snipped and gathered our very own bouquet of fresh lavender. A morning well spent, grounded in nature and refreshed in purple.

Blaauwklippen Winter Soup & Wine Pairing 

Blaauwklippen is known for its lush lawns, historic architecture and award-winning wines, making the estate a local favourite for wine tastings on the stoep and under the oak trees. In winter, Blaauwklippen’s wine tastings are elevated by pairing wine with specially crafted soups. 

The curated, seasonal offering features three premium Blaauwklippen wines, each paired with a soup to complement the wine’s character and flavour profile. The estate Chardonnay is served alongside a fragrant Thai butternut soup, the rich Cabernet Sauvignon is paired with roasted tomato soup, and their iconic De Blaauwe Klip – bearing the estate’s original name – is complemented by a rich oxtail and pea soup (our personal favourite).

Take a sip of wine, dip the freshly baked ciabatta in the complementing soup, and experience what winter tastes like at Blaauwklippen.

Check in at Southern Sun de Wagen

Located next to Volkskombuis, the oldest restaurant in Stellenbosch, Southern Sun de Wagen is an elegant boutique hotel that forms part of a collection of historic farmstead buildings dating back to the early 1900s. These buildings have been carefully restored to create a charming retreat that honours the area’s rich heritage. 

With just 22 individually appointed rooms, Southern Sun de Wagen offers a boutique experience. Here, historic character meets contemporary comfort – from exposed wooden beams, window shutters and fireplaces to marble bathrooms, a courtyard pool and close access to central town.

Dinner at Le Grand Domaine Cantina by Chefs Warehouse 

We ended our day with dinner at the recently opened Cantina in Church Street – a flavourful experience that left us full, speechless and wanting to come back while we were seated at the table.

A partnership between wine estate Le Grand Domaine and the celebrated Liam Tomlin’s Chefs Warehouse brand, Cantina brings a Spanish-inspired menu and curated wine list to Stellenbosch. Here, in the intimate dining space and seated at a window table overlooking Church Street’s passersby, we experienced joy in every bite.

With the team at Cantina having curated a set menu for us, we eagerly anticipated which dishes would be served next – and we weren’t disappointed. For appetisers, we started with the classic Basque bite of anchovies, olives and pickled Guindilla peppers – the iconic pintxo from San Sebastián. Next, fresh oysters served on a bed of beef tartare and soffrito. To end the appetisers, a flavourful bite of pork croquettes made us all the more excited for the rest of the menu.

From Cantina’s small plates menu, we enjoyed the braised beef cheek, served alongside a freshly baked baguette topped with cauliflower purée. Spooned onto crispy bread, the rich beef cheek glistening under the warm lights was a standout bite of the evening. Next, we enjoyed charred chicken thighs with red pepper and almond – Spain on a plate. All of our small plates were complemented with their iconic side dishes of heirloom tomato salad, dressed with olive oil and sea salt, and crispy potatoes with smoky tomato purée, Smoked Stanford Catalan, and pickled jalapeños.

For dessert, we shared the burnt Basque-style cheesecake. With orange zest as its secret ingredient, the dish was the perfect citrussy end to a delicious, savoury experience.

After such an exceptional evening of flavour and storytelling, we left feeling satisfied and excited for our next visit.

Bites and Sites Food Tour 

If passion was a person, it would be Simone Jacobs, owner of Bites and Sites. Established in 2010, Bites and Sites presents guided food tours in Stellenbosch, connecting visitors to the very best of Stellenbosch food, art and culture. We had the honour of doing the Foodies on Foot tour with Simone and she shared some of the town’s history and her favourite dining spots (and secrets) with us. 

The Foodies on Foot tour led us through all the main streets in the centre of Stellenbosch, including Dorp Street, Drostdy Street, Church Street, and Plein Street. Although they all share similarities in their oak-lined character and historic buildings, they differ in their food offerings and atmosphere. 

As we strolled, Simone highlighted the importance of celebrating local food producers by listening to their stories and honouring their craft. This is done by tasting, savouring, and returning. 

Our first food stop was at Helena’s Restaurant at Coopmanhuijs Boutique Hotel and Spa. Here, we were spoiled with a generous platter of locally sourced bites – from fried eggplant and vegetable spring rolls to fire-charred ciabatta and salmon pâté. A delicious hint of what awaits on Helena’s main menu.

Next, we stopped at Wijnhuis – a firm favourite. While we’ll usually go for their award-winning wine menu and soulful ravioli, Simone offered something different. Here, we enjoyed a plate of fresh beef carpaccio served with parmesan, rocket and roast tomato, alongside a Cape Saint Blaize gin tasting. Fulsome and aromatic, the gin is distilled with fresh coastal botanicals and poured into handmade ceramic bottles. A dining experience that left us feeling surprised and refreshed.

For our last savoury stop, we visited De Warenmarkt. Known for its delicious tapas menu and rustic ambience, De Warenmarkt is one of those restaurants where you know you’ll dine well. Here, we indulged in traditional South African tapas of biltong cheese bites and Cape Malay lamb samoosa, often paired with craft beers and the finest wines from the region.

We ended the tour on the sweetest note (literally and figuratively) at Republique Café. Quickly becoming the coffee stop of choice, Republique’s space invites you to linger longer. Here, we sipped their mocha mystique (only available on a Bites and Sites Tour), paired with a decadent chocolate brownie. Bites and Sites is so much more than just ‘bites and sites’. Their team is passionate about celebrating the handiwork of equally passionate food artisans, by sharing their stories and crafts with locals and tourists alike.

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Veld at Spier Wine Farm brings the farm’s regenerative philosophy to the table, preserving heritage while embracing a more sustainable way of eating in an intimate space. Yet although intimate dining often suggests closely set tables and an enclosed setting, Veld reimagines the idea entirely.

The restaurant opens out into an airy room layered with natural textures – rattan chairs, wooden tables and handcrafted baskets – softened by deep orange and fresh green banquettes. Together, these elements create a space that echoes the restaurant’s name and concept: an indoor veld during the warmth of sunset.

Before arriving at the restaurant, guests may have walked through Spier’s food garden, crossed the bridge to the Wilds, explored the regenerative farm or spent an afternoon in the spa. At Veld, all of these spaces connect on a plate, says Annebelle Schreuders, the managing director of Spier Wine Farm Hospitality.

“Veld’s menu reads like a love letter to South African terroir, generous and full of integrity, with a depth of flavour that comes from seasonal goodness, deftly cooked,” says Annebelle. “It is also the natural home for our time-crafted wines. Dining at Veld is always connected to the ritual of a well-chosen glass, and there is no better place on the farm to experience what our winemakers have built over decades.”

Using the seasons as a guide to tell a story of heritage and flavour through each dish, an evening at Veld is characterised by the restaurant’s caring and unrushed rhythm. It invites you to slow down, to taste properly and to sit a little longer than you intended. In winter, seasonality naturally brings a sense of comfort to the menu.

“As chefs, our role is to enhance what nature provides. Respect and appreciation for the ingredient should always lead us when conceptualising a dish,” says Veld’s chef Craig Paterson. “We do not want to overcomplicate or transform an ingredient into something unrecognisable. That is where both simplicity and refinement come from.”

Spier’s regenerative farming philosophy inspires Veld’s rooted approach to creating dishes from ingredients grown in the estate’s gardens, raised on its pastures and sourced from local farmers with a mutual love for nutrient-rich produce. Every element on every dish brings guests closer to the farm.

Spier’s food garden was started by the farm’s resident agro-ecologist in a repurposed horse paddock. Everything produced by farmer Angus McIntosh – who started farming at Spier in 2008 using biodynamic farming principles – is free of antibiotics, hormones and pesticides.

“What I have learnt from regenerative farming at Spier is the importance of caring for the soil and our surroundings, not just taking from the land but giving back to it. The ingredients we grow carry that care with them,” says Craig. “On the plate, that translates into a lighter touch. We do not overwork the food; we honour it.”

No matter their order, guests don’t have to wonder what is on their plate. Each dish is real food made from real ingredients, and it’s not trying to be something it is not – this is farm-to-table dining. Perfectly cooked and thickly sliced, Veld’s recommended springbok loin is beautifully charred to contrast with the vibrant bed of carrot purée. Alongside orange hues of rainbow carrots and citrus jus, the dish is presented as sunset on a plate. To elevate it even further, Veld’s triple-cooked hand-cut chips with parmesan and truffle oil are the perfect in-between, salty bite.

For those who prefer a meal from the garden, Veld offers a Kashmiri masala cauliflower steak. The charred vegetable is celebrated in its whole form on top of a generous bed of hummus. Decorated with toasted almonds, curry leaves and coriander yoghurt, the dish is Veld’s reminder that comfort can be found in simplicity.

At Veld, guests are brought closer to the farmers, the chefs, the winemakers and the land that produced what is on their plate, says Annebelle. This defines luxury at Spier – heart, soul and a genuine connection to place.

“Luxury at Spier feels like a well-loved home. In winter, Veld distils that beautifully,” says Annebelle. “The kitchen cooks what the farm and its trusted producers offer at that moment. And the wines tell their own story. For us, that is the truest form of luxury: a meal and a wine, connected to this farm, these people, in this season,” she says.

Each dish comes with a recommendation of a thoughtfully chosen wine. Pairing Spier Creative Block 5 with grilled Karoo lamb cutlets, or Spier Seaward Chardonnay with roasted squash arancini, enhances the taste and experience, drawing out nuances in both the dish and the glass.

“Our cellar master, Johan Jordaan, recently took top honours again as Chenin Blanc Master Winemaker at the prestigious Master Winemaker 100 awards in Paris for Spier’s 21 Gables Chenin Blanc 2023, and there is no better place to raise a glass to that than at Veld, on the farm where that wine was made,” says Annebelle.

For Craig, a meal at Veld becomes more than just nourishment. It’s about connection, sharing and restoring both body and spirit. If winter at Veld had to be experienced in one dish, it would be something soulful, honest, uncomplicated and comforting, he says. “When guests join us at Spier and at Veld, there is a sense of calm, of coming home. That is exactly what we aim to reflect in the food.”

As the restaurant evolves, Veld will continue to follow the farm. And as Spier’s regenerative practices deepen, the farming expands and the land continues to recover and diversify, the kitchen will have a broader palette of ingredients and inspiration to draw from.

“Veld’s style is simple and generous,” says Annebelle. “Its ambition is not to become something grander, but to become more full of what it already is: a restaurant that is, in every sense, of this place.” 

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PROJEKT. OPENS DESIGN STUDIO IN STELLENBOSCH

Projekt., a new interior design studio and showroom, has opened at 5 Ryneveld Street in Stellenbosch. Offering an integrated approach to residential and commercial interiors, the studio guides projects from concept and planning through to sourcing, installation and final styling, all within one collaborative space.

Designed to streamline the creative process, Projekt. allows clients to explore materials and finishes, develop mood boards and work directly with designers under one roof. With a focus on thoughtful layouts, layered interiors and timeless materials, the studio is a fresh addition to Stellenbosch’s evolving design landscape. 

LA PETITE FERME WELCOMES CHEF RICHARD CARSTENS

La Petite Ferme has appointed acclaimed chef Richard Carstens as its new head chef. Richard brings a wealth of fine dining experience and a signature modern French style that is rooted in seasonal, locally sourced ingredients. He joins from Arkeste, where he earned three stars at the 2023 Eat Out Woolworths Restaurant Awards, following an award-winning tenure at Tokara Restaurant.

Set above the Franschhoek Valley, La Petite Ferme is one of the Winelands’ most established destinations, known for its blend of hospitality, wine and country cuisine. Carstens’ arrival signals an exciting new chapter, with his first menu set to showcase a refined, ingredient-driven approach, paired with the estate’s wines.

A LANDMARK BOTANICAL ART COLLECTION LAUNCHES

The Stellenbosch University Botanical Garden launched its first permanent art collection, the James & Shirley Sherwood Botanical Art Collection, in May 2026. Housed in the garden’s historic office building, the collection brings together works by leading and emerging South African botanical artists, with a particular focus on rare and threatened species.

Blending art, science and conservation, the initiative aims to deepen public appreciation for the Cape’s rich botanical heritage while raising awareness of the urgent need for preservation.

Developed from the garden’s annual botanical art exhibitions, the collection is closely tied to its conservation work, which includes more than 200 plant species at risk of extinction. Many of these are seldom seen in the wild or lie dormant for parts of the year, making the artworks a lasting record of their form and seasonal beauty. The project also supports the next generation of botanical artists through mentorship and access to rare plant collections.

FJÄLLRÄVEN OPENS IN THE WINELANDS

Swedish outdoor brand Fjällräven has opened its doors in the Winelands, bringing its signature blend of Scandinavian design, durability and sustainability to the region. Best known for its Kånken backpacks and hard-wearing G-1000 jackets, the brand offers a curated range of apparel and gear designed for both outdoor adventure and everyday living.

Rooted in functionality and timeless design, Fjällräven’s collections are made with longevity in mind and are equally suited to tough mountain trails and simple weekend escapes. The new store, located at the Winelands Square shopping centre in Paarl, introduces the brand’s understated aesthetic and practical approach to outdoor living to the Winelands.

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IT SEEMS ONLY FITTING that, just as the culverts and fields of the Winelands were bursting into life with a flush of early-summer lilies, chef Peter Tempelhoff and his team were putting the finishing touches to one of the most exciting new restaurants to open in the Cape in recent months. Set in the werf building on the Boschendal estate, the arrival of Arum marks a welcome rejuvenation of this historic space on an estate that is alive with new energy.

“The werf is such an emblematic building on one of the Cape’s oldest farms and in such a beautiful location,” says Peter. “So when the opportunity came onto our radar, we knew we had to take it.”

Perhaps more importantly, the arrival of Arum has infused the building – once Boschendal’s wine cellar – with a new sense of cohesion. In recent years, as successive chefs and restaurant concepts have waxed and waned, the werf has been divided into restaurants, retail outlets and wine-tasting venues.

“With Arum we wanted to bring the space back together again. But because of the size of the building and its heritage status, we had to treat it like an art gallery,” Peter explains.

It was a brief beautifully executed by Rotem Shachar and Megan Bond of MR. Design Studio, working alongside architect Jacques Mouton and in collaboration with Tristan du Plessis.

Step inside and your eye immediately goes to a striking vine installation. Created by Charles Haupt of Bronze Age Studio, it subtly frames the private dining area set beneath a contemporary echo of the growing tunnels at Boschendal.

Continue through into the Heritage Room, where a glass-walled fireplace clad in a ceramic ‘cabbage’ – you’ll have to use some imagination here – separates this cosy dining space from the Garden Room. In this space there’s little need for distraction, thanks to glorious views across the Werf Food Garden, where paths meander between beds heavy with the flush of summer growth. Don’t be surprised to see chefs wandering out from the kitchen, with prep bowls in hand, to harvest fresh greens for service.

While the Garden Room allows the view to take centre stage, the redesign has introduced a few subtle improvements. Hand-crafted wooden furniture aligns with the contemporary farm aesthetic, while wooden acoustic ceiling panels and new floor tiles add warmth, texture and a sense of tranquillity to the space that once felt a little stark and sterile.

But the highlight is still to come. Run your fingers along the leather-bound handrail that leads you into the ‘animal’ section of the restaurant. Vegetarians, look away now, for here the centrepiece is a towering dry-ageing cabinet, with hefty sides of prime rib on display for diners to admire.

Look left and you’ll see Duroc pork from Boschendal’s pastures ageing for up to three weeks to improve texture. To the right, free-range ducks from the farm hang for up to 14 days. On the surrounding shelves, jars of pickles and fermented goods mean that any surplus fresh produce doesn’t go to waste.

“We’re using everything we can from the garden. It’s central to everything we do; the menu is designed around it,” says Peter.

Below the ageing space, the Arum bar pays homage to the Boschendal herds. The stark-white counter – an eye-catching centrepiece by artist Driaan Claassen – is framed by leather-clad banquettes and on the wall hang oil-on-canvas portraits of a stately Angus and a portly Duroc by Jaco van Schalkwyk.

It’s a subtle yet memorable nod to the way in which the fields and pastures of Boschendal inform the menu at Arum

Whereas Peter was involved in the conception of the restaurant’s space, day-to-day responsibility for its offerings lies with executive chef Travis Finch, who brings both local sensibility and global experience to the role.

After cutting his teeth alongside Peter at The Greenhouse at The Cellars-Hohenort, Travis went on to cook at The Connaught in London and Melbourne’s acclaimed Vue de Monde, before spending years as a private chef aboard luxury yachts.

“But when Peter gave me a call and explained the idea for Arum, it definitely piqued my interest,” says Travis. “The Black Angus, the Duroc pigs, the vegetable gardens. I fell in love with the concept and what we were going to try to achieve here.” He packed his bags in London and flew home.

For Travis, the soul of Arum lies beyond the restaurant, in the bountiful fields of Boschendal. “We want that sense of abundance to be reflected on the menu,” he says. “We are a farm-to-fire restaurant, so we’re trying to use as much as possible from the farm. It’s a process, it takes time, but already we’ve moved forward in leaps and bounds.”

While both starters and main dishes – including the signature cuts of beef – are primarily meat-focused, “there’s an abundance of vegetables on the menu,” remarks Travis. “I want the sides and snacks to really concentrate on the fresh produce coming out of the garden.”

A standout here is the tomato dish, available as a ‘snack’ plate, which is beguiling in its bold simplicity: garden tomatoes, salsa verde and pickled jalapeño coming together effortlessly. Served with excellent focaccia, it’s a fine introduction to what is to come.

Delving further into the menu, starters and mains vary in provenance and inspiration. Cape octopus is superb, here with crispy guanciale, smoked corn and brown butter. Beef tartare features Black Angus from the farm, while the hot-smoked Lourensford trout arrives with kohlrabi and chirizu sauce.

Vegetarian diners will be charmed by the plate of ricotta gnudi, elevated by the charred Romanesco and burnt leeks, but beef aficionados need look no further than the selection of cuts from the ageing fridge. And here’s my advice: don’t go for your usual choice. While the 21-day fillet won’t disappoint, the more interesting option is in the niche cuts specially sourced from older animals. Think bone-in sirloin that’s been hanging for over a month or a prime rib that’s been maturing for two. “Younger animals are tender, but they don’t have the layers of flavour that you get with older animals,” explains Travis. “The cow has a story to tell and that comes through in the meat. You have to be patient in the way that you dry age the meat, because you’re dancing the line between tenderness and flavour.”

And to drink?

Although Arum offers a good selection of Boschendal wines – by the bottle and the glass – it’s the bespoke series of Arum wines that I found most interesting. From a selection of 40 cultivars, acclaimed sommelier – and beverage director of the Fyn Group – Jennifer Hugé narrowed it down to just five uncommon cultivars that are offered exclusively at Arum. A standout is the Sémillon, sourced from the La Colline vineyard in the Franschhoek Valley. The unoaked Cinsault made perfect sense for the warm days in the valley – “It has brightness and purity of fruit,” says Jennifer – while the Mourvèdre from old bush vines is the perfect foil for the meat-forward menu.

Jennifer also entertains wine-lovers with a rare bottling of Alicante Bouschet. “Alicante Bouschet is a crossing of Petit Bouschet and Grenache. Petit Bouschet can be quite big and voluptuous, while Grenache brings brightness and femininity, which I really enjoy,” she says. “It’s a big wine, but still very easy to drink, with a lot of complexity.” Complex yet approachable. Bold in vision but unpretentious in execution. Arum is a restaurant that draws deeply from the fields of Boschendal and the talent behind the pass to create a restaurant that is both globally inspired and firmly rooted in the Winelands. V

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The restaurant is a collaboration between The Living Journey Collection and acclaimed local chef Callan Austin, who is co-owner and executive chef of the critically acclaimed fine-dining restaurant Dusk. Callan steps into the role of culinary specialist at Plenitude and will work alongside long-time colleague chef Orlando Reid, who will lead day-to-day operations.

Designed as a locals-first dining destination, Plenitude aims to restore Majeka House’s legacy as a much-loved meeting place, offering generous, seasonal dishes in a contemporary and welcoming setting. The restaurant space has been thoughtfully refreshed, while the hotel’s revived kitchen garden will once again supply fresh herbs and produce to the kitchen.

Open 12pm–4pm. Bookings can be made via Dineplan.

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Top Events & Things to Do in Stellenbosch

With the Woordfees around the corner, we share highlights including the much anticipated Still Life exhibition.

Music fans can look forward to Louis Mhlanga on 7 October and Wie Is Bernoldus Niemand? on 8 October at The Daisy Jones Bar, with Spoegwolf that same day at the Jan Marais Nature Reserve. RAAF and Glaskas perform on 9 October at Daisy Jones, while on 10 October Jeremy Loops is at the Jan Marais Nature Reserve and Gert Vlok Nel at Daisy Jones.

The 2026 Endler Concert Series continues to charm with a programme of chamber music, choral concerts, orchestral performances, jazz, music competitions and visiting artists at the Endler Hall and Fismer Hall, Stellenbosch University Konservatorium. 

Enjoy weekend feasts at the Market in the Garden and Blaauwklippen Family Market on Saturdays and Sundays while Babylonstoren hosts workshops on composting, gardening, mushrooms, nuts and so much more – click here to be inspired.

The whales have made their return to our shores. While Hermanus remains a popular land-based whale-watching destination, places like Boyes Drive, Chapman’s Peak, and Clarence Drive between Gordon’s Bay and Rooi Els are good for Southern rights, and you may spot Bryde’s whales and humpbacks in the mix.

Further afield De Kelders, Gansbaai and the De Hoop Nature Reserve are less crowded top spots this time of year, with Dyer Island Cruises running boat trips out of Kleinbaai harbour near Gansbaai if you want to get closer than shore allows.

The Franschhoek Classic Car Festival returns 3-4 October with a lineup of classic and supercars. Look out for the special showcases celebrating 75 years of Formula One, Mercedes-Benz, and the VW Golf GTI along with curated displays featuring Land Rover, Vespa, MG, BMW, and a Ford Perana tribute.

Event Details

• Dates: 3–4 October 2026
• Time: Starts at 10:00 daily
• Venue: Huguenot Monument, 13 Lambrechts Rd, Franschhoek
• Admission: R250 per adult; children under 18 enter free when accompanied by a paying adult

Main Attractions

Parades: Daily classic and supercar parades along Huguenot Street / Main Road.

Forty of the Finest: Signature display of 40 iconic pre-1995 vehicles from 40 different brands.

Trail Running & MTB

Whether you’re chasing a personal best or just an excuse to be outside before the coffee kicks in, here’s what’s happening on the trails this month.

The popular Fairview Goat Run on Saturday 10 October winds through the Fairview farm and surrounding Paarl landscape, over 5km to 28km trails.

The TrailFun Thank You Run on 16 October at Mitre’s Edge in Stellenbosch features 5 and 10km trails.

The FullDay6K Endurance Event 31 October – 1 November in Jonkershoek Nature Reserve, is a challenging 24-hour endurance trail event featuring a 6.7km loop run hourly, supporting local mental health initiatives.

Garden Town Vineyard Run at Neethlingshof on 31 October has runs over 7km, 16km, 25km or 36km.

The Otto1890 Weekend Warrior hosts two epic days of mountain biking at the Lourensford Estate. on 17-18 October 2026.

The Jordan Run & Ride for Renosterveld hosts a 34km MTB and 6km fun run on 25 October 2026 in suppport of the Bottelary Hills Renosterveld Conservancy trails.

The FNB Wines2Whales wraps up at the Lourensford Wine Estate on 15 November 2026.

Regain your serenity at the Stellenbosch University Botanical Garden, ideal for reflective mornings or just a coffee in the lovely surrounds. Look out for the Market in the Garden on Saturdays, 09:00–15:00.

The Stellenbosch University Museum hosts a trove of more than 6,000 items ranging from art, cultural, historical, and scientific objects from across the continent. Look out for the Maggie Laubser at 140 exhibition featuring the largest collection of the centenarian artists’ works along with weekly Wednesday Museum Walkabouts between 13:00 and 14:00, exploring the various collections, at 52 Ryneveld Street.

The Bliss Family Festival bringing together live music, globally inspired food and outdoor experiences in one full-day family event featuring a food market, picnic-style spaces, creative activities and immersive outdoor play, with experiences suited to children of all ages. Artists includes Jeremy Loops, Arno Carstens and Raaf and takes place at La Paris Estate in Franschhoek on Saturday, 31 October 2026, Bliss is designed to capture the atmosphere of a summer music festival in an easy, family-friendly format. Click here for more information.

Woordfees 2026

Die 2026 Toyota Stellenbosch Woordfees-program is 11 Junie by Asara-wynlandgoed in die Eikestad bekend gestel tydens ’n voorskougeleentheid. Vanjaar se feestema is “Dis hoog tyd”, en met 444 uiteenlopende programitems in 11 afdelings is daar ’n rede vir almal om 3-11 Oktober Stellenbosch toe te kom.

Public Art

Stellenbosch’s streets and public spaces come alive with Dreamscapes, an outdoor art exhibition curated by Dr Mike Mavura and featuring over 250 masterpieces. Wander through town to explore sculptures that transform sidewalks and building walls into playful encounters, each piece offering new perspectives in colour, shape, and story.

Stellenbosch Wine Tasting & Wine Bars

The Stellenbosch Wine Routes (there’s five) offers great immersive experience across a range of wines and terroirs. Tastings unfold at an unhurried pace and often include vintage cuvées and cellar insights rather than party pop. Also look out for the lovely wine bars in town.

Touring Art Galleries in Stellenbosch

Explore GUS , SMAC, the Rupert Museum or smaller independent galleries in town, then follow it up with a coffee on Church Street while the town hums softly around you.

Hiking Trails and Nature Walks

Beat the heat with a sunrise walk in the Jonkershoek Nature Reserve, a gentle ramble through the Stellenbosch Botanical Garden and the lovely Stellenbosch Art Mile when the air is cool and the mountain light is at its best.

Stellenbosch Attractions: Markets & Family Outings

The Blaauwklippen Market on Saturday and Sundays is a pet-friendly, relaxed market atmosphere with wine and food stalls. Click here for more.

The lovely Stellenbosch University Botanical Garden hosts a Market in the Garden every Saturday 9:00–15:00 and Yoga in the Garden 8:00–9:00 ( book with razelle@sun.ac.za). Take a guided tour or visit the Botanical Café and enjoy a bite in the courtyard, on the patio overlooking the fern house or inside a historical building.

Movies Under the Stars

The Galileo Open Air Cinema invites you to enjoy a magical outdoor movie experience underneath a canopy of stars throughout the year!

Click here for more information and movie line-ups.

First Thursdays

The popular First Thursdays initiative has expanded to Stellenbosch. Events are concentrated around Church Street, and include over 15 participating art spaces, design stores, and wine bars within a few blocks. Participating art spaces include Oude Leeskamer, SMAC Gallery, GUS, Art by Mies, Vincent Da Silva Gallery, Art on Church Gallery, and Art & Wine Lounge.

Design stores to visit include the likes of SAD, Made In Africa, Me&B, Stellenbosch Books and Courage, and participating bars and restaurants include Bartinney Wine & Champagne Bar, Wijnhuis, and De Warenmarkt.

Click here for more.

Visit a Pet-Friendly Wine Farm

For wine lovers who can’t bear to leave their furry friends behind, Stellenbosch boasts a range of dog-friendly wine farms. Here, you and your canine companion can enjoy stunning scenery, exceptional wines, and warm hospitality together.

See our lineup of pet-friendly wine farms here.

Walk the Stellenbosch Art Mile

Nestled along the Eerste River, the Stellenbosch Art Mile is an outdoor gallery like no other, offering a dynamic collection of interactive art installations and sensory experiences that evolve over time.

Walk the Stellenbosch Art Mile from the Eerste Kafee’s starting point.

Hiking and Mountain Biking around Stellenbosch

The Jonkershoek Mountains, just outside town, offer beautiful vistas, birding, picnicking, rewarding walks and cycling trails. Here are five of the best hiking trails to explore in Stellenbosch’s mountains. The Stellenbosch Hiking Club offers an exciting schedule of hikes throughout the region. Mountain bikers are reminded to invest in a Wine Lands Regional Permit that allows year-round access to 1,300km of first-rate mountain trails in and around Stellenbosch.

Local Wine Bars

Stellenbosch’s wine bars are the new vibe in the historic town centre. We share our favourite spots for enjoying local wines, taking in the unique atmosphere and excellent fare of each bar en route.

Family-Friendly Activities

While our region is famous for its picturesque vineyards and award-winning wineries, several family-friendly farms offer unique experiences for families, so parents can enjoy the lovely setting while their children enjoy a variety of activities.

Food & Wine

South Africa’s second oldest town is slowly surpassing its wine reputation to become a fully fledged gastronomic destination. If the promise of five wine routes, consisting of more than a hundred wineries, is not enough, a range of top-tier restaurants, wine bars, eateries, markets and food experiences are making this region that go-to destination for epicureans around the globe.

Explore our full directory of Stellenbosch Restaurants & Wine Farms

Outdoor Activities

Stellenbosch is a fantastic destination for those who love getting out in the open air, engaging in physical activity and appreciating the charms of Mother Nature, thanks to a combination of its natural geography and year-round clement weather. Enjoy outdoor pursuits in and around Stellenbosch; think hiking, cycling, running or golf. Read more.

Discover more Stellenbosch Outdoor Activities & Trails

Essential Places to Visit in Stellenbosch

From Oom Samie se Winkel to the Stellenbosch University Botanical Garden, Stellenbosch’s to-do list is as plentiful as its sunny days. We offer our list of what to do in Stellenbosch for the time-smart traveller. Discover fine art, natural wonders, performing arts spaces and so much more.

Appreciate Art

Stellenbosch boasts a high concentration of art museums and private galleries scattered across town, extending to wine estates and private gardens. You’ll find fine art in public and private spaces, along with blockbuster exhibitions like the Stellenbosch Triennale featuring contemporary art from Africa.

Browse our complete guide to Stellenbosch Art Galleries & Scene

Stay Over

Make the most of your visit to Stellenbosch by staying over. With a range of fine hospitality establishments, there’s something for everyone. Here is our list of some of the hidden gems that justify a visit all by themselves.

View recommended Stellenbosch Travel Guides & Accommodation

Want to be part of our THINGS TO DO line-up? Send an email to digital@stellenboschvisio.co.za.

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We round up our top picks for a romantic date night in Stellenbosch.

Cantina

Located in Church Street, Cantina brings a lively slice of San Sebastián to Stellenbosch. This intimate 30-seater by the Chefs Warehouse team is all about sharing plates, good wine and soaking up the buzz.

With a carefully curated wine list that blends international flair and local excellence, Cantina is a spirited spot for an effortlessly memorable date night.

Terra

Set along Dorp Street, Terra is the latest offering from Marais Kirsten-Uys and chef Matt van den Berg, arriving nearly two years after the opening of Mertia. Inspired by nature and the elements, this earthy, all-day eatery reimagines casual dining with a menu that flows effortlessly from breakfast to dinner.

Led in the kitchen by Jarryd Morris, Terra offers a relaxed yet thoughtful dining experience – ideal for a laid-back, quietly romantic date in the heart of Stellenbosch.

Rome in a Bite

Rome in a Bite is the kind of place that makes an easy date night feel quietly special. With its relaxed street-side setting and unfussy Italian comfort food, it invites lingering conversations over shared plates and a good glass of wine.

The atmosphere is warm and unpretentious – perfect for couples who prefer charm over fuss and flavours that do the talking. Simple, cosy and unmistakably Stellenbosch.

Hōseki

Hōseki at Delaire Graff Estate offers contemporary Japanese fine dining with creative, shareable dishes crafted by Head Chef Virgil Kahn. Enjoy seasonal, farm-to-table flavors with stunning al fresco views of Table Mountain, from a la carte options to curated Omakase menus. A sophisticated, multi-sensory experience for special occasions.

Spier

Spier Wine Farm offers romantic Love Is Rosé Picnic on the historic Werf, featuring a bountiful basket of seasonal delights. For a seated option, Vadas Smokehouse & Bakery presents a special wood-fired Valentine’s dinner menu and the lovely Veld celebrates seasonal South African cuisine through farm-to-table dishes.

Sofia’s

Renowned for its contemporary Neapolitan-style pizzas, Sofia’s Pizza and Pasta House brings a romantic slice of Italy to the heart of Stellenbosch.

Located in the heart of town, Sofia’s pairs its signature pizzas with hand-crafted cocktails, fine wines, and other authentic Italian dishes. With its cozy ambiance and warm atmosphere, it offers the ideal setting for an intimate celebration, where every bite transports you to Naples.

Wijnhuis

Located in Stellenbosch’s historic town center, Wijnhuis has recently reopened with a refreshed space that blends modern elegance with timeless charm.

Guests can enjoy a light lunch under oak trees or in the open-air courtyard, or indulge in a luxurious dinner in their sophisticated indoor setting. The menu offers fresh pastas, expertly prepared seafood, signature cocktails, and an extensive wine list featuring local and international vintages. 

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AS THE VINEYARDS that carpet the flanks of the Simonsberg mountains flush with fresh leaf and the winemakers of Stellenbosch look hopefully toward the coming harvest, a bold new era in dining is unfolding at Quoin Rock estate.

This summer, Quoin Rock is very excited to unveil Quartz Restaurant in the estate’s former Wine Lounge. And, perhaps fittingly, it’s the fruit of the vines that underpins the new culinary experience.
“With Quartz Restaurant we want to step back to the origins of Quoin Rock and to build a special food experience around the wines,” explains Denis Gaiduk, CEO of Quoin Rock. “Quartz is about creating a connection to the terroir, where our vines grow on the decomposed granite soils of the Simonsberg.”

The chef in charge of turning that vision into reality is Edmund Viljoen, who brings an impressive résumé of international experience together with deep roots in the Winelands. Edmund began his career at the Institute of Culinary Arts and soon found himself on a global stage cooking in the Michelin-starred kitchen of The Fat Duck, Heston Blumenthal’s famed eatery in Berkshire, England.
“My experience at The Fat Duck really formed the baseline for my career,” he says. “That dedication to excellence, the attention to detail, the focus. It’s something I’ve carried with me.” After Blumenthal, Edmund’s career stretched from working for the Rothschilds at Waddesdon Manor, to the Bazaruto Archipelago and luxury lodges in the Lowveld, and globe-trotting on superyachts before coming full circle to the Winelands.

Seven years after the estate’s inaugural fine-dining experience pushed the boundaries of gastronomy in the Stellenbosch Winelands, this award-winning estate’s restaurant has been reinvented, offering a memorable experience built on refined cuisine inspired by the wines of Quoin Rock, with a menu that gives diners the freedom to create their own culinary journey.

Along with a new name, new venue and new chef, Quartz Restaurant brings an entirely new approach to Quoin Rock’s dining experience. The previous gastronomic adventure centred on a multi-course tasting menu, whereas Quartz Restaurant offers relaxed fine dining.

“We are still committed to the finesse of fine dining, but we’re also aware that tastes are changing,” says Denis. “People are increasingly seeking out cuisine that is lighter, healthier and more accessible. We have definitely seen a move away from guests wanting a five-hour experience over eight or 10 courses.”

Quartz Restaurant opens with a carefully considered menu of contemporary cuisine that taps into South African producers and culinary traditions and creates a selection of dishes that let the wines of Quoin Rock take centre stage.

It begins with the bread course delivered to the table with a trio of house butters; the standout is a sweeter option infused with the estate’s Vine-dried Sauvignon Blanc. While you peruse the menu, why not start with a plate of oysters, long a signature of the Quoin Rock experience? Under Edmund they come dressed in a mignonette of passion-fruit, pink peppercorn and rosemary to offer a perfect pairing with the estate’s vintage Cap Classique.

The amuse bouche – perhaps a delicate tart of fresh spring greens – is a delight, and a precursor to the quiet artistry to follow. And while there is no shortage of creativity on display, Edmund prefers to let the ingredients speak for themselves.

“My philosophy is always to start with the best ingredients, manipulate them as little as possible, while presenting the dish so that you feast with your eyes first. I also believe that food has to complement the space you’re dining in. Quartz is bright and modern, and so the dishes must meet that standard.”

That’s immediately apparent from an early taste of Edmund’s inaugural menu, where diners are invited to opt for a three- or four-course experience, chosen from more than a dozen dishes. And it’s a menu as diverse as it is inspired, drawing on both hand-picked local suppliers and estate produce while weaving in subtle South African influences.

Freshly caught linefish is cured with the QR Husk Spirit. Ostrich from Oudtshoorn forms the basis of a summery pâté. Home-grown corn shoots provide freshness in the burrata salad. And in the future, venison will be sourced from Quoin Rock’s 3 000ha estate on the Agulhas Plain.

It all comes together seamlessly in a menu that will cater to every palate. The richness of blesbok transforms a tartare served atop brioche with duck-fat confit egg yolks. A topping of caviar – highly recommended – is available as an additional supplement.

The main course of pea gnocchi is deftly lifted by the bright freshness of lemon stracciatella; a dish of layered simplicity that is simply perfect for summer. It’s a delicate portion, and those of heartier appetites may be happier with the confit chicken leg, paddling on an intense chicken jus with a warm salad. The richness of an hours-long petit salé confit combines beautifully with the crunch of fresh greens to create a dish both hearty and fit for summer.

But surely the standout plate is Edmund’s pasta, where house-made linguine provides the silky stage for a textured discovery of Cape Malay flavours. There’s depth in the curry from tomato confit and a Namibian crab claw for indulgence, and a perfectly judged warmth of chilli filtering through.

Skilled wine stewards are on hand throughout the experience to suggest wine pairings from the extensive range of Quoin Rock releases. The complete collection of QR wines is offered by the glass, or bottle, alongside an impressive library selection of older vintages. And, of course, they are all poured in Schott Zwiesel crystal stemware. It’s an attention to detail that runs like a golden thread through the reinvention of the space by Quoin Rock’s Yuliya Gaiduk. With a subtle evolution of the decor, she has created a thoroughly sophisticated space, where the lofty roof lends a sense of airy serenity.

Bathed in natural light, this soaring dining space blends modern geometry with understated elegance. Sculptural lighting installations hang effortlessly from the vaulted ceiling, while pale timber furniture – crafted by Pierre Cronje – and linen textures evoke a sense of quiet refinement. On the walls, an exhibition by photographer Diaan
de Beer provides pops of colour.

Taken together, Quartz Restaurant serves up a serene, design- forward haven where fine dining, architectural grace and the natural beauty of the Simonsberg converge. V

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