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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Recognised with consecutive Eat Out stars, the Cavalli Restaurant is a celebration of contemporary South African dining. Under the direction of Chef Lucas Carstens, the seasonal set menu showcases bold, thoughtful flavours, with each dish carefully composed to reflect both creativity and a deep respect for ingredients. Expansive glass walls open onto manicured gardens and the Helderberg mountains, creating a dining experience that is as visually captivating as it is memorable.

Beyond the restaurant, the Cavalli tasting terrace invites guests to unwind and immerse themselves in the estate’s wines. From structured tastings to relaxed afternoons with platters, the setting is designed for lingering as fine wine meets fresh air, open space, and effortless hospitality.

A highlight of the experience is the Flights & Bites offering: a curated pairing of wines and seasonal dishes designed to guide guests through the Cavalli portfolio. Each pairing reveals a different layer of the wines, offering both discovery and indulgence in equal measure, and making it an ideal introduction to the estate.

Cavalli’s wines, crafted by winemaker Rianie Strydom, reflect a commitment to elegance, balance, and site expression. With a focus on sustainable farming and a hands-on approach in the cellar, the portfolio captures the character of the estate while maintaining a polished, modern style.

Whether visiting for a long lunch, a guided tasting, or simply a glass of wine overlooking the vineyards, Cavalli Estate offers an experience that is both sophisticated and welcoming – a true reflection of Stellenbosch at its finest.

Experiences

The estate offers a range of memorable food and wine experiences in collaboration with Chef Lucas Carstens, with seasonal produce from the Cavalli garden and surrounding small farms, all following ethical farming practices with a focus on sustainability. 

• Oyster and Wine Pairing features singular flavour combinations, from the refreshing zest of pineapple and mebos to the rich umami of grilled oyster adorned with beef fat salticrack crumb.
• Gourmet picnics are served on the lovely estate lawns, weather allowing.
• Flights & Bites is a tasting experience that pairs three exquisite canapés with three beautifully curated wines, each combination crafted to create harmony through texture, aroma, and balance.
• The restaurant serves seasonal menus designed to comfort and impress. Choose from the à la carte selection, the signature 6-course Chef’s Set Menu, or special Winter Menu.
• Stable Picnic Experience is an exclusive, once-daily experience combining a private stable visit with a picnic for two. Take a guided tour, meet Starman, and enjoy a hands-on interaction before relaxing with a picnic and a bottle of Cavalli wine. Booking is essential.
• Group Wine Tastings set against the backdrop of the Helderberg mountains are available. Enhance your tasting adventure: savour delectable cheese and charcuterie platters, perfectly crafted to accompany and elevate your wine journey.

Wine

The Cavalli Tasting Terrace allows guests to sip award-winning wines while celebrating the wondrous terroir of the Golden Triangle.

Pro Tip: Look out for the estate Cabernet Sauvignon 2022 – a refined, Helderberg-driven expression with depth, elegance, and structure, crafted to reflect the estate’s distinctive terroir.

Click here to read more on the estate wines.

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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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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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Ida’s Valley Wine & Culture Walking Tour 

On Ida’s Valley Wine and Culture Walking Tour, you’ll discover far more than old church buildings, friendly shopkeepers, and homemade treats. Here, you’ll experience community in its truest form.

After meeting our guide, Eon Hendrikse, co-founder of Valley Ventures Tours, at the Ida’s Valley Library we embarked on an immersive walking tour through the neighbourhood. It quickly became clear that Eon, who grew up in Ida’s Valley and still lives there, knows the area intimately. Apart from being able to recall the history of all the church buildings, Eon was greeted by every passer-by and introduced us to several friendly locals, sharing their remarkable stories. 

Our first stop was the welcoming home of local resident Sonia Adonis, where we enjoyed her renowned koesisters. Surrounded by her family’s memorabilia at the dining table, Sonia shared her passion for baking and serving others with us. After the sweet recharge, we continued our stroll through town and made another stop at Glenelly Estate.

Part of the original Ida’s Valley farm granted in 1682 by Simon van der Stel, Glenelly Estate was bought by May de Lencquesaing in 2003. May replaced the fruit trees with vines, realising her vision of establishing a thriving winery that would make the most of the valley’s unique terroir and supports local economic development. After enjoying a tasting of Glenelly’s locally produced wines, we set off toward our next stop.

At the family-run Rustenburg Supermarket, we grabbed a snack of samoosas and mini pies – homemade by the owner’s family. Eon told us it was through these pastries that he learned his shapes – samoosas for triangles, and mini pies for circles. The Rustenburg Supermarket is a go-to spot for locals’, stocking everything from butchery meat to Cape Malay spices.

Around the corner, we stepped into the iconic Arts Barber Shop, a third-generation business that has been operating for 38 years. Here, we met owner Fazel Biscombe, whose love for his craft is evident in the old photographs decorating the shop’s wall, and the smile lines on his face. While our visit was short, it was clear that Arts Barber Shop is more than a place for haircuts – it’s a place for advice, rest, and storytelling. But, of course, the stories shared in Arts Barber Shop stay in Arts Barber Shop. 

Our final stop was Forever Young Fashion Outfitters, a much-loved local store specialising in stylish school and sportswear for children and teens. Inside, the dedicated team offers warm, attentive service, making it a trusted destination for local parents and businesses in search of quality uniforms and activewear.

By the end of the tour, we had met so many incredible people with unforgettable stories. We left feeling welcomed and inspired. The Ida’s Valley Wine and Culture Walking Tour is an unforgettable tour that promises a unique blend of cultural exploration, breathtaking scenery, delectable flavours, and talented locals creating a community that showcases Ida’s Valley’s true essence – it’s not about the place, it’s about the people.

Vine Hopper Hop-on-Hop-off Wine tour 

Adventure Shop’s Vine Hopper Hop-on-Hop-off Wine Tour invites wine lovers to explore the region’s top estates in comfort – the ultimate way to enjoy a wine-tasting adventure through Stellenbosch’s wine routes. 

After meeting our driver in Church Street, we hopped aboard the Vine Hopper – hungry, thirsty, and ready to take on the Northern Route. This route, known for its sweeping views of the Winelands and diverse terroir, includes six wine farms namely Beyerskloof, Simonsig, Warwick, Lievland, Remhoogte, and L’Avenir.

Traveling through scenic roads and lush vineyards, past world-renowned estates and hidden gems, the Vine Hopper is a relaxed, unforgettable way to experience the very best of Stellenbosch – on wheels.

Lievland Vineyards Lunch and Wine Experience 

Translating to “Loveland” in Afrikaans, Lievland Vineyards is a wine estate rich in both character and history. Acquired by MAN Family Wines in 2017, Lievland was once a forgotten gem along R44. José Conde and Tyrrel Myburgh embraced the challenge of reviving the overgrown estate, restoring its vineyards and reawakening its potential for producing world-class wines.

Upon our arrival at Lievland Café, we were astounded by the breathtaking view: mountains, vineyards, and a few horses roaming the pastures.. We knew that if Lievland was this beautiful on the outside, another stunning experience awaited inside – and we weren’t wrong.

Lievland Café is a classy yet casual space, boasting with two fireplaces at either end of the dining area, and decorated with wooden finishes and lush greenery. We took a seat by the window overlooking the farm, warmed by the crackling fire beside us.

The menu offers a blend of comforting and contemporary dishes, each thoughtfully paired with wines from Lievland Vineyards. To start, restaurant manager Jana Bedford recommended the smoked Overberg trout served on warm new potatoes, dressed with lemon, cream and chives – and what a dish! Paired with a glass of Lievland Vineyards Liefkoos Rosé 2024, we shared it with a smile, trying to savour every bite for as long as our excited forks allowed. 

For mains, we enjoyed the pan-fried Cape Hake with aubergine purée, Mediterranean vegetable tian, and fresh herb salsa, as well as the springbok shank braised in red wine, served with ratatouille on creamy Lowerland polenta. These were perfectly paired with the Lievland Vineyards Elgin Sauvignon Blanc 2024 and Lievland Vineyards Heart’s Ease Syrah 2019, respectively.

Subconsciously, we ate in quiet appreciation – except for the occasional smile and wide-eyed glance that said, “I know. Delicious, right?” By combining classic techniques and local influences, head chef Gareth Goliath’s passion for cuisine shines through in every dish, making this an experience we’re sure to return to soon.

After lunch, we visited Lievland Vineyards’ manor house for a relaxed and scenic wine tasting experience. Showcasing a curated selection of estate wines that reflect both tradition and terroir, the tasting included favourites like the aromatic Old Vine Chenin Blanc, floral Bushvine Pinotage, bright Heart’s Ease Syrah, fruity Rosé, crisp Sauvignon Blanc, and a robust Cabernet Sauvignon – all enjoyed beside the tasting room’s freestanding wood-burning stove keeping us warm.

Overlooking vineyards and mountains, Lievland Vineyard’s tasting experience is unpretentious, with a deep focus on the wines. Visitors can expect a tranquil atmosphere and beautiful views while enjoying a charcuterie plate and exploring the stories and craftsmanship behind each bottle.

After the tasting, we hopped back on the Vine Hopper and headed back into town.

Staying at De Zalze Lodge

After a busy day of exploring and tasting Stellenbosch, we escape the hustle and bustle of central town and checked into the luxurious De Zalze Lodge. Nestled against the renowned De Zalze Golf Course, this four-star establishment perfectly blends comfort and sophistication with vineyards and fairways.

With its Cape Dutch vernacular-style architecture, De Zalze Lodge is as beautiful outside as it is inside. Stepping through the front door of our one-bedroom suite, we were struck by the spacious open-plan living and kitchen area. The highlight, however, was opening the balcony doors to take in the view of the De Zalze Golf Course and the Helderberg Mountain – both stunningly green.

The suite’s interior is the epitome of luxury, with elegant finishes and thoughtful touches throughout. The living area features a cosy fireplace and flat-screen TV, mirrored by another in the elegant bedroom, where plush bedding invites you to unwind while looking out at the mountain views. The bathroom impresses with a deep soaking tub, a large walk-in shower, and double vanities for added comfort. A fully equipped kitchen makes longer stays effortless, while every detail – from the lighting to the textures – speaks to quiet sophistication and indulgent ease.

With an array of leisurely pastimes on offer – from wine tastings and delicious dishes at the Kleine Zalze Wine Estate to cycling trails through the rolling vineyards and simply relaxing by the pool – De Zalze Lodge makes for an ideal and unforgettable stay.

As we unwound for the evening, we lit the fireplace with the provided wood, made a cup of tea, and watched a movie on the flat-screen – knowing we were about to enjoy the best night’s sleep in this beautiful space.

Dinner at De Warenmarkt

For dinner, we headed back into town to dine at local favourite, De Warenmarkt. Situated in a cherished 18th-century historical building in the heart of Stellenbosch’s vibrant cultural district, warm lights flickered through the restaurant’s windows onto the street, hinting at the inviting, rustic ambience inside.

Taking a seat beside the large wood-burning fireplace in the dining area, we delved into their menu – one winter dish at a time.

Celebrating the Cape’s rich culinary heritage, De Warenmarkt’s menu is both familiar and refreshing, blending African tradition with modern culinary trends. What sets it apart is its fresh oyster menu, making it the only dedicated oyster bar in Stellenbosch.

As a signature offering, we started with a fresh Saldanha Bay Oyster and Tempura Oyster – two different preparations, equally delicious taste.

From their impressive small plates menu, we enjoyed the biltong cheese bites – a moreish highlight, topped with chipotle and shakshuka tomato, that left us speechless until our mains arrived.

Once served a plate of roasted pumpkin risotto with butternut, ricotta, mushroom, and crispy sage, alongside a hearty chicken pot pie baked inside a small traditional potjie, the restaurant’s atmosphere felt even cosier than before. Each dish, perfectly prepared with passion and precision, tasted like a testament to quality straight from the kitchen – an invitation to sit down, indulge, and savour.

With its unwavering focus on good food, warm hospitality, and a welcoming atmosphere, De Warenmarkt continues to earn its place as a beloved favourite among both locals and visitors. Here, you’ll experience the heartiness of Stellenbosch on a plate.

Klein Alto Wine Tasting Experience, Alto Wine Estate 

Driving up into the heart of the Helderberg, a wine tasting experience awaited us at Klein Alto – Alto Wine Estate’s home away from home while the estate undergoes exciting renovations.

Founded in 1919, Alto Wine Estate is one of South Africa’s oldest red wine producers, with roots stretching back to 1693. The Malan family established its winemaking legacy, later carried forward by the du Toits and now winemaker Bertho van der Westhuizen. Nestled on the slopes of the Helderberg, Alto is celebrated for its bold reds – especially the iconic Alto Rouge, first blended in 1922 and still produced today. With only five winemakers in over a century, Alto’s story is one of heritage, continuity, and a deep connection to its terroir.

With panoramic mountain views, Klein Alto’s wine and dining experiences are hosted in a beautifully restored historic cellar building. Upon entry, the immediate warm and inviting atmosphere is enhanced by authentic paintings and portraits decorating the exposed brick walls. We, of course, took a seat next to the large wood-burning fireplace – the classic centrepiece of the space.

During the tasting, Klein Alto’s sommelier Reed introduced us to Alto’s renowned wines: the Alto Rouge, Shiraz, Cabernet Sauvignon, Estate Blend, and the M.P.H.S. Each wine showcases the estate’s dedication to heritage, quality, place, tradition, and collectability.

Our personal standouts were the Alto Rouge and Alto M.P.H.S. Having celebrated its 100^th vintage, the Alto Rouge remains an iconic red blend that has been at the heart of the estate’s portfolio since the early days. The pinnacle of the Alto range, the Alto M.P.H.S., is named in honour of the estate’s previous winemakers – Manie Malan, Piet du Toit, Hempies du Toit and Schalk van der Westhuizen. Produced only in exceptional vintages and from the best varietals, it is a rare, collectible wine and the ultimate expression of Alto’s tradition and generational excellence.

To accompany the tasting, Klein Alto offers biltong and wine pairings, smoked cheese and wine pairings, and a selection of platters. We opted for the charcuterie platter – and it did not disappoint. Featuring a generous spread of cured meats, beef biltong, olives, hummus, crudités, pesto, jalapeno jelly, and seasonal fruit served with fresh ciabatta and butter, it was the perfect complement to a stunningly good wine tasting experience.

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De Eetkamer

Located in a beautifully renovated old stable in Drostdy Street, De Eetkamer embodies the meaning of its name, ‘the dining room’, by serving the feeling of homeliness on small plates.

The restaurant, established in 2022 by chef and owner Marco Cardoso, offers a menu in which each dish tells a story of flavours from across the globe. From Japanese milk buns and saffron risotto to tandoori chicken and a roast leg of lamb, De Eetkamer aims to celebrate the joy of sharing food, encouraging guests to reminisce about homely gatherings around a family dining-room table.

Thanks to its food philosophy that remains at the forefront of everything created there, De Eetkamer was proclaimed Tapas Restaurant of the Year at the 2025 Luxe Restaurant Awards.

“Central to this philosophy is the focus on the quality of ingredients,” says the restaurant team. “Marco is in continuous pursuit of honest and flavourful food.”

Mill St Bistro

Just seven months after opening on the corner of Mill and Church Street, Mill St Bistro was named Best Bistro at the 2025 Luxe Restaurant Awards, having made its mark in town so quickly by bridging the gap between fine dining and casual bistro culture.

This season, Mill St Bistro takes on a whole new character as it settles into winter, chef Phil Carmichael’s favourite time of year. “Mill St Bistro was made for winter, it’s my favourite season to cook in and that shows on the menu,” says Phil.

Slow-cooked lamb, oxtail stews and hearty braises take centre stage on the bistro’s winter menu. Cooked low and slow, these dishes bring out bold, rich flavours, filling the bistro with a warmth that extends beyond the plate, he adds.

“All our dishes are made with the best South African ingredients and a touch of local influence,” Phil explains. “A host of home ferments such as garlic, sauerkraut and kombucha quietly develop the deep flavours that enhance winter’s richer dishes.”

For Phil, winter dining is about more than just food. It’s about taking your time, settling in and enjoying the kind of comforting, crowd-pleasing cooking that feels like home – only better.

“As the evenings grow colder and the skies darken, Mill St Bistro evolves. The glow of the wood-fired oven and the reassuring hum of an open kitchen create an inviting space made for convivial dining,” says Phil.

Hōseki

Nothing compares to luxury dining quite like Delaire Graff Estate. Translating to ‘jewel’ in Japanese, Hōseki lives up to its name, offering an intimate dining experience perfectly complemented by contemporary Japanese cuisine.

Guests’ experience and Hōseki’s space are enriched by an elegant indigo and copper-toned interior bathed in warm amber light, says Damien Joubert-Winn, head of marketing at Delaire Graff Estate.

“The restaurant’s interior is complemented by bespoke fabrics, richly lit by a generous marble fireplace,” he adds.

The Swallows in Flight art installation, symbolising good luck in Japanese culture, overlooks Hōseki’s dining space, further creating a serene and inviting atmosphere – ideal for a cosy winter meal.

“At Hōseki, the culinary team, led by head chef Virgil Kahn, emphasises the importance of nature’s bounty and seasonal produce,” continues Damien. “The focus on seasonal ingredients ensures a menu that aligns with the season’s flavours,” he says.

The menu features contemporary Japanese cuisine, with standout dishes such as Black Cod, Den Miso; Salmon Tataki; and Oxtail & Takoyaki. The sushi menu includes nigiri, sashimi, sushi rolls and tiradito. Among the dishes introduced for the colder months is Ramen with a Pork Shoyu and Spicy Cape Wagyu.

With fine details that enhance the fine dining experience, Hōseki is the epitome of inviting luxury.

De Vier

With lit candles, an intimate space and deliciously hearty meals, De Vier’s elegant setting offers the perfect space for winter. Seamlessly blending modernity with warm hospitality, De Vier is a 45-seater restaurant, located in Mark Street, with a small menu that ranges from irresistible plates to share and perfectly cooked steak to delicious options for vegans.

“The space inside is very inviting, with beautiful textures and colours that make the ambience a real treat for winter,” says Candice Bester, co-owner of De Vier.

Candice adds that, while the restaurant is small, “it fills up fast, creating a warm and vibey atmosphere”.

During this winter season, De Vier offers a lunch special for guests who don’t feel like braving the cold weather at night. Its popular Beef Bourguignon is welcomed back, along with the delectable Creamy Chicken and Lemon Risotto that will stay on the menu throughout winter. “Our menu offers hearty meals, perfect for any week night or weekend lunch or dinner,” says Candice.

De Vier hosts its Winemaker’s Dinner each month during winter, showcasing some of the finest Stellenbosch wines. During these dinner evenings, the wines are presented by the winemakers themselves and paired with a sophisticated three-course menu by De Vier.

Although De Vier tends to be quieter in winter, the strong local support ensures the atmosphere is cosy. “It’s warm inside, the candles are always burning and we’ve been told that we play the best background music in town, which ensures a really great night out – all while enjoying delicious food and exceptional wines,” says Candice.

Sofia

Situated in the historic Oude Bank building, Sofia needs no introduction to locals, as word-of-mouth excitement has filled the streets of Stellenbosch since its opening in 2023.

“Pizza and pasta have always been the ultimate comfort food – warm, hearty and best shared,” says chef Phil Carmichael, owner of Sofia. “Whether you’re gathering with friends or finding a quiet corner to indulge, Sofia offers the perfect cosy retreat on a chilly day.”

The pizzeria’s menu offers a selection of Italian-inspired dishes featuring fresh, high-quality ingredients. Think antipasti like West Coast mussels in white wine and a charcuterie platter with Parma ham and salami. Pasta options include a pistachio cream rigatoni and a seafood spaghetti with prawns, calamari and mussels.

And then there’s the renowned Neapolitan-style pizzas, the best-known dish on Sofia’s menu. With a soft base cut into slices with brass scissors and a smile, Sofia’s pizzas range from the classic margherita to inventive toppings like smoked salmon with whipped feta, and chilli salami with olives – must-try dishes that any foodie will want to experience.

Apart from the delicious food offerings, Sofia has a creative interior that provides a warm, welcoming space for the whole family in winter. The natural tones decorated with a back screen of rotating Italian-inspired art enhance the feeling of modern Italy right in the middle of Stellenbosch. “The glow of the wood-fired oven, the scent of baking pizza and the cosy, relaxed atmosphere make it the perfect spot to gather, share a meal and escape the cold,” says Phil.

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RYKAARTS AT LONGRIDGE WINE ESTATE, STELLENBOSCH

Family comes first at Rykaarts on Longridge Wine Estate, between Stellenbosch and Somerset West, where Alex and Ella Rykaart’s charming country-style eatery focuses on sharing and connecting around the table.

In a similar vein to some of the best-loved country restaurants in the Winelands (the likes of The Table at De Meye, and Good to Gather), the Rykaarts experience is built around a set menu of three courses, served ‘family style’ to encourage diners to take their time over a languid Winelands lunch.

Chef Alex takes his cue from the fresh produce grown on this biodynamic estate, so expect generous portions of wholesome fare cooked with plenty of flair.

The chalkboard menu evolves with the seasons, and depending on the month, the starters could include home-baked bread with lemon-parsley butter and a garden leaf salad picked fresh from the farm.

Then move on to slow-cooked Karoo lamb with a modern take on mieliepap and confit leeks from the Longridge fields and roasted vegetables. There is also a separate menu for children under 12, offering kid-friendly fare with a healthy bent. To drink, expect an impressive collection of wines from the estate, including a collection of Longridge vintages from the vinotèque.

FARRO AT GABRIËLSKLOOF

Set on the scenic Gabriëlskloof Wine Estate – a convenient stop for road trips to Hermanus or the Garden Route – Farro offers a refined take on modern European cuisine amid the wheat and wine of the Overberg. It’s a family affair this, with Eloise Windebank running front-of-house and her husband, chef Alex, in the kitchen. Alex’s style blends contemporary European cuisine with subtle South African influences and an honest country approach.

It’s elegant and refined, but without fussiness. The same goes for the service, which is always on point. While the menu changes regularly, hold thumbs for the crispy lamb scrumpet and crushed carrot that offers a fresh take on a classic Cape ingredient.

Also don’t miss Alex’s signature plate: a decadent duck liver parfait with quince jelly. It’s all served up alongside the terroir-driven Gabriëlskloof wines crafted by cellar master Peter-Allan Finlayson.

THE STELLENBOSCH RESERVE, STELLENBOSCH

Modern Mediterranean cuisine with a touch of authentic country hospitality is the hallmark of this new addition to the burgeoning restaurant landscape in and around Stellenbosch.

Set high on the flanks of the Helderberg and serving up superb views across the Stellenbosch Winelands, The Stellenbosch Reserve is the latest project from successful restaurateur Jean Engelbrecht, who is also behind the ever-popular Rust en Vrede, Guardian Peak and Stellenbosch Wine Bar.

Here it’s the lick of flame that guides the direction of each plate, with a wood-fired oven and rotisserie informing much of the menu. Plates are hearty yet with a sense of refinement: think Hinterland lamb with tzatziki and lemon or oven-roasted aubergine melanzane.

Wood-fired pizzas offer an upmarket take on the classics, but at accessible pricing that will certainly keep locals happy.

The restaurant space blends rustic charm with contemporary aesthetics, paying homage to Stellenbosch’s rich winemaking heritage.

The sun-dappled terrace is ideal for a laid-back wine tasting or a leisurely lunch. Tastings of the estate’s six single varietals and blends are on offer, but you can also explore wines from the wider Stellenbosch Collection, including the excellent Donkies- baai and Cirrus releases. 

THE VINE BISTRO, STELLENBOSCH

Overlooking the trellised vineyards planted by Glenelly’s iconic owner, Madame May-Eliane de Lencquesaing, the Vine Bistro brings a French flourish to Idas Valley, just minutes from the historic heart of Stellenbosch. And whether you’re seated out on the sun-splashed terrace gazing up at the Simonsberg or at the elegant tables indoors, the menu of inspired bistro plates from chef Christophe Dehosse will surprise and delight you this summer.

At the Vine Bistro, Christophe continues to elevate the concept of bistro cuisine in the Cape, whisking together French culinary traditions and local produce into a menu of contemporary continental cooking.

Although the menu evolves with the seasons, you can be sure the superb Bouillabaisse du Cap with rouille and croutons will be on offer.

Also look out for the likes of confit pork cheek and lentil salad with chimichurri sauce, or the pan-fried kabeljou with sauce vierge and vegetable tian. To drink? Begin by sipping the award-winning Glenelly wines in the airy tasting room upstairs to discover the Bordeaux-inspired range of wines from winemaker Dirk van Zyl.

Combining vineyard views, fine wines and some of the best plates in the Winelands, it’s no surprise that you’ll need to book well ahead for a summer table at the Vine Bistro.

VRYMANSFONTEIN, PAARL

Set on the southern slopes of Paarl Mountain, with panoramic views towards the Simonsberg and Table Mountain, Vrymansfontein is a welcome culinary addition to this scenic corner of the Winelands. While the farm dates to the 17th century, a recent re-invention has imbued this historic space with a distinctly contemporary appeal.

In the kitchen, chef Kevin Grobler has put his unmistakable stamp on the menu, with a balance of sustainable simplicity and culinary creativity. The heart of the dining experience is Scape, where you’ll find a wide-ranging menu of (mostly) small plates that offer a culinary journey across the Mediterranean. Think bruschetta topped with spicy nduja and smoked burrata, or a perfectly balanced beef tartare with egg yolk and lavash. The trio of ceviche dishes is a must on hot summer days! Alternatively, look for a seat in The Tree House. This glorious al fresco extension of the restaurant is a more laid- back space, with plates and platters to match. 

CHEFS WAREHOUSE AT MAISON, FRANSCHHOEK

Fans of the Cape Town original will love the contemporary dining experience on offer at this decidedly relaxed outpost of Liam Tomlin’s famous Chefs Warehouse group.

On Maison estate it’s a partnership with chef David Schneider, but the tried-and-trusted Chefs Warehouse formula remains reassuringly familiar: eight plates across four courses.

It’s billed as a ‘Tapas for 2’, but it’s really a four-course tasting menu of inspired small plates that show enormous creativity and depth. It’s all served at tables on the deep terrace or scattered on lawns beneath the oaks.

At Maison, David offers what he calls “a playful menu sparkling with South African accents” and that’s evident in the abundance of local flavours and producers. There are vegan and vegetarian menus on offer too, as well as a pairing option with Maison wines that is not to be missed.

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We round up culinary destinations promising festive cheer, decadent delights and something special for everyone.

A taste of sophistication

For a cosy, intimate dining experience, Stellenbosch Kitchen presents a seasonal menu blending South African heritage with modern flair.

Begin with an amuse-bounce of bruschetta, paired with a glass of chilled Cap Classique, followed by starters like prawn risotto or beetroot carpaccio. Choose from mains such as grilled fillet, pork belly or aubergine parmigiana, accompanied by a variety of flavourful sides.

Conclude your meal with indulgent desserts like butterscotch cheesecake, Christmas brandy pudding or the iconic South African peppermint crisp tart.

24 December. Bookings at 021 883 2893 or eat@stellenboschkitchen.co.za

Outdoor fun for the family

Celebrate Christmas Day outdoors at Hazendal Wine Estate with a curated picnic on their lush lawns. 

Enjoy local cheeses, homemade preserves and freshly baked bread. Meat lovers can indulge with a variety of roast beef, chicken, smoked ham and lamb phyllo cigars. End with a summer fruit chocolate trifle and mini mince pies for a festive treat.

25 December. Bookings at 021 205 5620 or bookings@hazendal.co.za

A Christmas of classics

Celebrate Christmas with a decadent lunch at Oude Werf Hotel in the heart of town, blending classic holiday favourites with a refined culinary touch.

Begin with bubbles and chilled tomato salsa, followed by hot smoked trout with dill potato and horseradish foam. The main course features sage-roasted turkey roulade, pork stuffing with cranberry and apricot, maple-glazed gammon and rosemary-roasted lamb, paired with roast potatoes and summer vegetables for the table.

End with Christmas pudding, brandied anglaise and vanilla bean ice cream for a festive finale of Christmas classics.

25 December. Bookings at 021 887 4608 or restaurant@oudewerf.co.za

A late night at Rykaart’s

Celebrate New Year’s Eve at Rykaart’s Restaurant on Longridge Wine Estate, nestled at the foot of the Helderberg mountains. Enjoy breathtaking views, live jazz and bottomless Longridge Cap Classique.

The family-style feast begins with canapés, homemade bread and an array of vibrant summer salads. Mains include slow-cooked Karoo lamb neck, duck fat roasted potatoes, and glazed garden carrots. 

Conclude the evening with a stunning summer fruit pavlova, celebrating the estate’s bounty in a wholesome, luxurious atmosphere.

31 December. Bookings at 021 855 2005 or rykaarts@longridge.co.za

Luxurious fine dining

For a vibrant and unforgettable holiday lunch or dinner, Cavalli Estate invites you to indulge in an exquisite six-course fine-dining experience.

Designed by head chef Lucas Carstens, each course takes inspiration from nature and the sea, while incorporating locally foraged wild foods. 

Highlights include bright and refreshing cured langoustine with a smoked fishbone velouté, and rich Karoo wagyu served with brioche. The offering concludes on a sweet note with a series of desserts that embody the spirit of the holidays, featuring a raspberry pannacotta with strawberries and seaweed.

December. Bookings at 021 855 3218 or restaurant@cavalliestate.com

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It’s a bright autumn day in the Stellenbosch Winelands and Quoin Rock estate is awash in crystalline sunlight. On the slopes of the Simonsberg, the vines are casting off their leaves before winter, storing energy for harvests to come.

But on the floor of Gåte restaurant there’s a flush of energy as chef Paul Prinsloo steps through to his state-of-the-art kitchens. Diners from around the world are settled in at tables of Scandi-chic blond wood, gazing out at the views through wrap-around glass walls or admiring the signature vine sculptures by Charles Haupt.

While Gåte – pronounced ‘gah-tey’ – is a word of Norwegian origin meaning the entrance to a labyrinth, or a riddle, here it’s understood more as a gateway, a portal into a world of fine food and remarkable wines, polished service and elegant hospitality.

And that is precisely what’s on offer this winter, as Paul unveils a new addition to the dining experience that has become one of the most sought-after gourmet destinations in the Winelands.

Alongside a newly focused tasting menu – now six courses, preceded by delicious bread and canapés – this winter Gåte has a new experience available in the ‘Choice’ menu. “We have definitely seen a change in the way people are dining,” says Paul. “Not everyone wants to sit for three or four hours over lunch or dinner. If they want to stay longer they might order another glass of wine, but many people want a more compact experience. The new Choice menu is perfect for that.”

Structured as a more à la carte offering, the menu begins with bread and canapés before offering a choice for starter, main and dessert. As these plates are all drawn from the tasting menu, diners opting for the shorter menu enjoy the same level of kitchen creativity.

Available for lunch only, the Choice menu also makes the Gåte experience more accessible, priced at R900 per person to offer exceptional value. “It’s ideal for those diners who don’t want to indulge in the full tasting menu,” says Paul. “The Choice menu makes it easy to return to Gåte more regularly, allowing guests to try different combinations of plates each time they visit.”

However, those looking to while away a wintry afternoon in the warm glow of Gåte’s striking Gyrofocus floating fireplace won’t be sorry if they set aside a few hours to delve into the tasting menu.

“The tasting menu really is the best way to discover the essence of Gåte,” Paul explains. “It encapsulates what we do and what we stand for. If the wines are there to showcase the estate, the tasting menu is a showcase of the kitchen.”

Whichever menu you choose, the experience begins – as all good meals should – with bread. Here that means slices of Paul’s own farm loaf, made using a mother dough that dates back to 2020. It’s served with umami butter – redolent with soya, rice vinegar and mustard “to offer a balance of salty and sweet” – alongside olive oil pressed from the estate’s own groves and filled with the heady scent of fynbos infusion.

Next come dainty canapés, artworks as much as amuse-bouches, before a string of inspired plates.

Although Paul champions local produce, he makes an exception for the superb Scottish salmon flown in from Loch Duart. Here it’s served simply to highlight the impeccable flavour and texture: pan-cooked and blowtorched, plated with round cuts of earthy roasted beetroot, a soy gel for tangy umami and a heady horseradish cream with tarragon.

A second fish dish follows in the plate of sea bass gently poached in pork fat and served on a rich base of chorizo, leeks and confit onion. The dollops of hollandaise spuma bring feather-light layers of flavour, dotted with paprika-forward chorizo oil that pairs remarkably easily with the full-bodied Quoin Rock Shiraz.

“Of all the dishes on the menu, this one probably made me the happiest,” admits Paul. “It was one of those moments when you have something in your mind and in the kitchen, and it came out just as I’d hoped on the plate.”

He also pays enormous attention to wine pairings across the menu. Building layers of flavour within each creation, he’ll fine-tune the dish being worked on before searching for a wine in the Quoin Rock portfolio that marries seamlessly with the components of the plate.

“It’s not enough for the wine and food just to work together,” he explains. “They each need to bring out something more in each other so that every sip or bite keeps on building on the flavour all the time.”

One of the most striking pairings comes early in the menu, where a kudu loin – marinated for 48 hours and packed with flavour – is served alongside the Quoin Rock Sauvignon Blanc. Pairing a fresh white wine with rich red meat is unconventional, to say the least, and yet the two elements come together effortlessly.

“Rules are not meant to be followed,” says Paul with a laugh. “Who said you have to pair red wine with meat? And why can’t you start a tasting menu with a red? If it works on the palate, it works!”

And there’s not a single plate that doesn’t ‘work’ on this menu, from the playful ‘Pap & Vleis’ paired with Quoin Rock’s Bordeaux- style Red Blend to the delicate dessert and cheese courses.

Alongside the Tasting and Choice menus, a customised vegetarian offering bears witness to the enormous effort given to championing meat-free plates.

The creativity Paul brings to the kitchens of Gåte is on equal display behind the counter at QBar in central Stellenbosch. Here mixologist and bar manager David Swing has developed the space from an elegant wine bar into a destination equally renowned for inventive cocktails and inspired plates.

For inspiration David often turns to the Quoin Rock estate, harvesting rose petals, lavender flowers and even lemon pelargonium to endow each cocktail with a sense of place. “It’s about capturing the essence of Stellenbosch, and our terroir,” he says.

Although banquette seats spill out onto the sheltered courtyard alongside the town’s historic millstream, the best experience is to sit up at the bar for a front-row seat watching David at work.

“We encourage people to sit up here with us, to open the pots, smell the spices, watch what we’re doing. It builds a sense of expectation and they really get to understand the techniques we use to create these cocktails.”

And there’s certainly no shortage of technique, from hand-shaved charcoal infusions and glasses chilled with liquid nitrogen to a perfectionist’s touch when it comes to garnishing. My Whisky Sour arrives sprouting micro-botanicals picked on the estate. The Consolation Negroni shimmers with the charcoal made from uprooted vines, topped with droplets of pistachio and peanut oil. A bright red gerbera sprouts from the glass pipe in which I discover the quirky ‘Smoking with the Siren’.

“I like a cocktail to have aroma before you even taste it. Because I used to be a chef, I include a lot of kitchen techniques and flavours you’d associate with cooking,” comments David. “In winter we’ll also look to do a lot more with foraged products, to really incorporate more of the farm into the cocktails we offer.”

Also look out for a new collection of cocktails that swap out the traditional spirit base entirely in favour of new creations using the Quoin Rock wines as the flavour foundation. They look set to be the perfect partner to David’s popular collection of cocktails created using Quoin Rock’s Cap Classique.

And although all eyes are on the cocktail menu, there’s an equally enticing food offering here too. As winter sets in, look no further than the ragu of slow-cooked rabbit tossed in fresh pasta, or opt for a light bite of a few starter plates. You won’t go wrong with the duck samoosas in an Earl Grey reduction, or the springbok tartare dressed with fynbos vinaigrette, says David. 

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