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

The final Routes of Sound weekend at Spier to feature another stellar lineup including Reza Khota and Lungiswa Plaatjies takes place on 21 and 22 August at Spier Wine Farm. BOO! will perform at Balboa Balcony Bar on 29 August.

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. 

Delheim’s Live Music & Cheese Fondue Evenings return to warm up Sundays with a hot line-up of food, wine and music featuring Adolf Thelen on 16 and 30 August, The Schalk Joubert Trio on 23 August.

Enjoy weekend feasts at the Blaauwklippen Family Market on Saturdays and Sundays and Jordan Restaurant hosts a Winemaker’s Dinner with Chef Marthinus Ferreira and Anthony Hamilton Russell.

Babylonstoren hosts workshops on composting, gardening, mushrooms, nuts and so much more – click here to be inspired.

Oude Werf Hotel’s Sip the Season returns on Saturday, 5 September, bringing together some local MCC producers for an afternoon of tastings, light bites and live jazz. Click here for more.

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.

Into the Valley Trail Run @ Muratie 2026 Sunday 23 August 2026 at the Muratie Wine Estate / Dirtopia trails, Stellenbosch. Entry from R75.

The TEVA X TITAN Obstacle Course Run on Saturday 29 August 2026 at The Purple Windmill in Klapmuts blends trail running with obstacles over 5-10km distances.

The TITAN Trail Run on Saturday 12 September 2026 at Devonbosch hosts runs over 5 and 10 km distances.

TrailFun hosts the Holiday Series on Heritage Day Thursday 24 September 2026 at the Simonsig Wine Estate over various distances.

The GRATITUDE Run 2026 on Thursday 24 September 2026 features runs ranging from short to 10km and 20km formats.

The Blouklip Trail Run hosts 8, 15 and 25km trail runs on Saturday 26 September 2026 at the Waterford Wine Estate, Stellenbosch.

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.

Taste Stellenbosch

From 1 August to 20 September 2026, Stellenbosch once again invites food and wine lovers to savour the very best of the region as Taste Stellenbosch returns with six weeks of exclusive dining experiences and seasonal menus.

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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WHEN ONE IS ASKED for an edible companion for wine, ‘cheese’ is arguably the most common answer. For decades, cheese and wine have been linked, in the same vein as horse and carriage, love and marriage, braaivleis and rugby.

Three or four decades ago, ‘cheese and wine’ parties and soirées were immensely popular social events. When Stellenbosch and other wine regions embarked on wine tourism in the 1970s, cheese was the first food item to be offered as a complement to these early cellars’ hospitality initiatives.

And like wine, South African cheese has come a long way since then. Gouda, or soetmelk, and Cheddar were once the only two cheeses on offer. And while not quite as limited as their dairy counterparts, Cape wines, too, were hardly diverse 40 years ago. When the Stellenbosch Wine Routes was founded in 1971, there were just over 10 members producing wine; now there are 200. Today South Africa has a spectacular array of wines made from various grape varieties and with diverse flavour nuances gleaned from the Cape Winelands’ different terroir pockets. And when it comes to cheese, consumers are also spoilt for choice. Supermarkets offer excellent ranges of local and imported cheeses of all styles, aromas and textures, and South Africans themselves are producing artisanal cheeses with the same degree of commitment, love and expertise as their winemaking counterparts.

I remember when you had to seek out a specialist delicatessen at the lower end of Cape Town’s Long Street to procure a rare wedge of Parmesan cheese; today you only have to pop into a supermarket to find a whole array of Italian dairy delights.

This all makes for a great time to be a South African cheese and wine lover. But is cheese truly the best partner for wine? And if so, which wine varieties and styles would present a sensually satisfying match?

Much has been written about the pairing of cheese and wine, and yet it’s not really so complicated. As with all things wine and culinary, the only opinion that matters is that of the person eating the cheese and drinking the wine.

To illustrate this, I embarked on a fact- finding mission with an expert: René Groenewald. Her expertise on the wine side is that of a Cape Wine Master, South Africa’s top qualification in the field of wine knowledge. But there’s more.

René, who works in product development for Woolworths, is also recognised as a cheese fundi of note, thanks to her work at the retailer and as a judge for cheese competitions in South Africa and France. Just after she’d returned from judging the Mondial Fromage competition in Tours, France, I persuaded her to help me with my mission.

We selected four cheeses that are readily available in South Africa, did some rigorous wine-tasting and cheese-chomping and tried to ascertain whether we could agree on recommendations for wines to accompany the diverse cheeses. The results proved something I have always believed: that personal taste lies in the taste-buds of he or she who decides what is appropriate for ingesting and imbibing.

The first cheese up was a goat’s milk number, from France nogal, called La Bûche Fondante. René’s wine of choice to go with this creamy, mild cheese was the High Hopes Syrah/Grenache 2024 from Lukas van Loggerenberg. Her impression was that this perfumed red wine has a generous, soft and round mouth-feel that never overwhelms. Also, “the creamy smoothness of the goat’s cheese softens the wine’s warmth and spice, creating a lush, balanced mouth-feel”.

Personally, I love this cheese – dense and silky and velvety with a saline lick and none of the wild goat-pen flavour that too many South African goat’s milk cheeses show. But then again, the French do have centuries of fromage culture on us.

But a red wine, even one so immaculately put together by Lukas van Loggerenberg, was for me a bit overwhelming for the cool, smooth and pastoral-tasting chunk of dairy I spread on a crusty baguette. It screamed “white wine” and a complex Chardonnay such as the one from Meerlust was just perfect to enjoy with the cheese. The slightly acidic hit on the dairy allowed the Chardonnay’s richness to come to the fore, bringing white fruits to accompany the goats’ dense, creamy offering.

The next cheese was my choice as – no matter what the French or Italians might say – Cheddar is one of the world’s great cheeses. But not all Cheddars are created equal. Some on supermarket shelves are made in immense volumes due to the cheese’s popularity and the result is lifeless orange slabs with notes of drawing- crayon and rubber inner-tubing. Mature Cheddar is what you want, and Woolworths’ 18-month-matured cheese is more representative of what Cheddar should look and taste like: crumbly, salty and strong, with a hearty, palate-coating presence.

Cape Wine Master René deemed a Pinotage from B Vintners to be a suitable wine to sip while munching on this Cheddar. “Power meets power,” she reckoned. “A mature Cheddar like this gains an umami intensity during the 18 months of ageing. It’s made more delicious by the Pinotage, which is deeply flavoured with ripe dark fruit, a smoky earthiness and subtle spice. There is a savoury energy as the smoky, earthy tones of Pinotage echo the nutty, caramelised depth of mature Cheddar, creating a seamless flavour bridge.”

While agreeing with this eloquent assessment of the cheese requiring a bold wine, I was tempted to up the ante and suggest a Boplaas Tawny Port to truly create an orchestral moment for the senses. The crumbly, assertive Cheddar, with its almost Bovril-like saltiness and evocative shards of concentrated dairy, was taken to a totally new level when the sweet, nutty flavours of a Tawny Port were brought into the equation. Perhaps it’s just the kid in me who likes to bring sweet and salt together, but the heady, expressive and almost decadent combination of a great Cheddar and a very fine Tawny Port is the stuff gastronomic dreams are made of. Tawny Port spends years in old oak barrels, depending on its style, and has a different colour and flavour profile from Vintage, Ruby or LBV Port. The sweet is sweeter, the acid a bit brighter, and its experience with a formidable Cheddar is truly immense.

From Cheddar to the other ubiquitous yellow cheese: Gouda. And specifically a 10-month-matured cheese from the Klein Karoo. This time I went first, and without a doubt my wine to go with Gouda was a Riesling from Paul Clüver Family Wines in Elgin. As for the cheese, this is a Gouda with attitude: deep caramel notes, a savoury nuttiness and those delightful little crystals that crunch between your teeth. It’s rich, dense and unapologetically bold.

Riesling is a wine presented in diverse flavour profiles and the last thing you want here is one of the cloying kind.

Paul Clüver’s Riesling is well balanced, with racy acidity and a hint of sweetness. That acidity slices cleanly through the Gouda’s fat and salt, while the wine’s fruit notes of green apple and lime just brighten every bite. The residual sugar plays beautifully against the cheese’s sharpness, softening it, lifting it.

“THERE IS A SAVOURY ENERGY AS THE SMOKY, EARTHY TONES OF PINOTAGE ECHO THE NUTTY, CARAMELISED DEPTH OF MATURE CHEDDAR, CREATING A SEAMLESS FLAVOUR BRIDGE.”

ABOVE: René Groenewald is a Cape Wine Master and a cheese fundi of note.

As can be predicted by now, René’s wine suggestion for the Gouda was a red wine, the Rock of Eye Cabernet Sauvignon from Coenie Snyman. “Richness meets structure,” was her succinct introduction. “Cabernet Sauvignon is classic and powerful, a wine of depth, confidence and structure.”

As a match for the aged Gouda: “The creamy fat and light sweetness of the cheese coat the palate, softening the wine’s firm tannins and revealing its fruit core.” Suggestion: “Serve the cheese at room temperature and the wine at below room temperature for the ideal texture and aromatics.”

I suggested ending on a high and requested a blue cheese. Mouldy cheese suggests the product has been aged, and confirms that, like wine, cheese is a natural and living thing. My choice was Cremezola, a soft blue- veined cheese from Austria. Abandoning her conservative red wine focus, René went rogue by suggesting that a Cap Classique sparkling wine would do nicely in this instance, specifically the Pinot Meunier Agrafe Cap Classique from Graham Beck. For her, this was a “refined and unconventional, but well- tested pairing”. The mild, creamy blue cheese is more on the rich side than it is pungent. “The Cap Classique shows expressive apple skin, pear character with a luxurious fine mousse of bubbles. It’s complex in flavour and structure due to the extended lees ageing in the secondary fermentation.”

For the combination of Cremezola and Cap Classique René’s tagline is “contrast and harmony”. “The creamy saltiness of the blue cheese finds lift and freshness in the Cap Classique’s acidity, structure and effervescence, ensuring a palate-cleansing contrast that enhances both the cheese and the wine – trust me!” I had to admit, this sparkling wine and mouldy cheese combination hit my spot as well, and I will be engaging in this pairing with eagerness and delight. But my personal suggestion for a wine to strut alongside this style of cheese was a classic Pinot Noir, something like Anthony Hamilton Russell’s, and a bottle that has matured for five years or more.

The cheese is subtle, salty and creamy, but still with an enchantingly gloomy, feral- mouldy depth. So a good Pinot Noir worked splendidly, as the wine has an autumnal forest edge to it, too. What the cheese does so well is amplify the beautiful layers of fruit at the core of Pinot Noir, opening the door to a plum orchard and casting a glowing light on the cheese to create a decadent, heady combination.

It is tradition for wine lovers to bless the grapes, but let’s not forget the cows, goats nd sheep that make of wine an even greater wonder. V

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