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The dining scene ranges from fine South African cuisine complete with silver service to local, laid-back, country-style cooking. Franschhoek restaurants attract some of the country's most innovative chefs, who aren't afraid to experiment with unusual ingredients or food-and-wine combinations, and offer up a very sophisticated dining experience in a gorgeous setting. West Coast fare is not as urban as what you find in the Cape Winelands, and coastal towns usually concentrate on seafood, often served in open-air restaurants. Farther inland the cuisine tends to be less trendy and the portions more generous. Be sure to try some Cape Malay cuisine, characterized by mild, slightly sweet curries and aromatic spices. The only places you're likely to be disappointed in the food are in smaller agricultural towns in the Overberg or up the West Coast, where overcooked veggies and an uninspiring and indistinguishable roast are still the norm. But this is changing from month to month as weary city slickers head out of town to open lovely restaurants serving high-quality food.
Country restaurants tend to serve lunch from noon and dinner from 6, and do not cater to late diners except on weekends. Because these areas rely heavily on tourists and local day-trippers, most restaurants in the Cape Winelands and seaside towns are open on weekends, especially for leisurely Sunday lunches, but may catch their breath on Sunday evenings or quieter Mondays. Dress codes vary as much as the dining experiences. Casual wear is acceptable during the day and at most restaurants in the evening. On the coast people pull shorts and T-shirts over their swimsuits before tucking into a plate of calamari and chips (fries), but some Winelands restaurants like their patrons to look as good as the cuisine they deliver. Even so, a nice pair of jeans or pants and a good shirt are usually enough; jackets and ties are rarely expected. If there's someplace you really want to eat, reserve ahead. In December and January, popular restaurants book up quickly, and reservations are advised at least a day or two in advance.
Set on the grounds of one of the Cape's oldest farms, Babel is a vision in white surrounded by lush fruit and vegetable gardens and a gorgeous backdrop of mountains. Everything about this farm is stylish: the restaurant is in a converted cow shed, and the menu includes inventive dishes influenced by whatever is bountiful in the garden that day. Expect bold flavors and unusual combinations.
As is the case for Avondale, the vineyard where this elegant restaurant is based, Faber places a heavy focus on being sustainable. The menu changes often but always features carefully composed dishes using ethically sourced meat and fish, plus herbs and vegetables harvested from the estate garden. The confit duck with pickled blueberries and turnip fondant is decadent. You can order à la carte or opt for a six-course feast with wine pairings from the farm.
Sister restaurant to Cape Town's fêted La Colombe, the food, ambience, wine selection and service at La Petite Colombe are simply impeccable. The decor is sleek and understated because the true work of art is the food—an 11-course banquet showcasing French cooking techniques and the finest ingredients. Also on-site is the tasting room for Mullineux & Leeu Family Wines, whose red wines in particular are revered. Reservations are essential.
Don't be put off by the bumpy dirt road heading up the Hemel-en-Aarde Valley—this restaurant on an orchard at the top of the valley is worth the dusty trip. The seasonal menu is scribbled on a chalkboard, with dishes like Moroccan lamb shank with spicy carrot mash, or sesame crusted line fish with lemongrass rice. The converted laborer's cottage is as pretty as a picture in a tumbledown, overgrown kind of way, and there are lovely lawns for kids to run around on.
The restaurant is based in the estate's original cellar, but if weather permits, enjoy a pre-dinner drink on the rose-trellised terrace before you sit down. Chef Fabio Daniel serves contemporary French cuisine that also draws on his Brazilian and Italian heritage. For a real splurge, opt for the Experience Menu, with four to five hours of culinary surprises. They won't tell you what's on the menu, but you won't be disappointed. An incredibly knowledgeable sommelier, interesting wine pairings, and surprisingly reasonably priced wine list complete the picture.
Headed by former La Colombe chef Charné Sampson, Epice is inspired by spice blends from around the world. The menu—a 10-course tasting feast—features spices from Mexico, Ethiopia, and the subcontinent among others, married with dishes from across Africa, such as lamb with dahl and chermoula or West Coast mussels with passion fruit and cumin. For the slightly less famished there is a "reduced menu"—eight small courses. Reservations are recommended.
Try to reserve a window table for views across the vine-clad valley at this restaurant atop a working winery built into the mountainside. Choose from a two- or three-course menu featuring dishes that marry South African ingredients with French techniques, such as venison loin with Cape Malay jus. A lot of the produce is grown on the farm, and the aim is to get you to try different flavors with the wines to see which combinations appeal to you most.
Housed in a Victorian building is a restaurant with French colonial decor—with rich plummy colors, lots of candles, and dark wood—and pictures of the Staffordshire bull terrier for which the place is named. The crab and shrimp cakes, served with a creamy lime dressing, are a standout item on the starter menu, but you'll also be blown away by Thai prawns, marinated in lime, chili, ginger and garlic, served on a Thai green curry risotto. Follow that with the Karoo lamb noisettes with a rich cabernet and rosemary sauce.Classic highlights are the famous crispy duck and satiny lavender-infused crème brûlée. In good weather, ask to sit in the garden.
The setting on a golf estate and wine farm is pretty, but it's the excellent food and service that really stand out here. The menu changes regularly to make use of the fresh, local produce such as West Coast mussels, Karoo lamb, and venison, and there are tapas-sized portions as well as main meals. The wine list is small but includes several nice ones by the glass; try the barrel-fermented Chenin Blanc, one of the estate's best-kept secrets.
This long-running place is a local favorite, managing to serve delicious and delightfully plated food while remaining totally unpretentious. The menu is small and eclectic, featuring some Asian-inspired dishes, classics like steak and fries, or pan-fried catch of the day. Don't pass up hearty South African desserts such as malva pudding. Reservations are recommended on weekends.
This cozy eatery's small, seasonal menu changes often and features innovative fare and simple presentations. If the wildebeest with gooseberry and Amarula sauce is on the menu, do not miss out. The flavors of the popular ice-cream trio change often, but you can expect options like coconut and sesame, ginger and rooibos tea, or even curry and balsamic vinegar. The carefully chosen and well-priced wine list reflects regional labels.
The chic decor here is a bold contrast to the old-world charm of Huguenot architecture: a bright dining room in blue and white that evokes a house by the ocean. The menu is fairly compact and yet impressively varied, featuring venison or duck, beef, seafood, and a delectable vegetarian option. Food is beautifully presented and attentive staff offer optional wine pairings for each dish.
In the opulent Grande Roche Hotel, the elegant restaurant serves beautifully presented dishes featuring innovative ingredients. Dishes include grilled swordfish with pineapple and chili glaze, and springbok with baked quince. The wine list is similarly impressive. There's also a delectable high tea served every afternoon featuring beef croquettes, smoked salmon blinis, and an array of cakes and tarts.
A 20-minute drive from Kleinmond, The Restaurant lies on the grounds of the sprawling Wildekrans Wine Estate. The menu is small and seasonal and features dishes prepared with flair, like the Kalahari beef sirloin with sweetbreads and cumin-infused carrots. There's a lovely patio peppered with chairs and tables outside, but the light and airy interior is also stunning with its beamed ceilings, sparkling chandeliers, and white tablecloths. Dinner is served on Friday only.
Best known as a celebrity judge on the local edition of MasterChef, Reuben Riffel's flagship restaurant in his hometown of Franschhoek is a wonderful blend of fine dining techniques and unpretentious surroundings. Dishes marry local ingredients with French techniques, and in many cases they have a sprinkling of Asian influence. The decor is minimalist but welcoming, with exposed brick walls and large windows, and the service is impeccable and well informed.
This relaxed establishment offers rustic, slow-cooked country food with a twist; their dishes are hearty and big on flavor. Fresh, seasonal ingredients are used to make up their menu, and local boutique and garagiste wines are supplied by the Wine Kollektive next door. The atmosphere is laid-back—enjoy alfresco dining in the shaded courtyard or sit in the cozy dining room. The menu is not broad, but there's likely something for everyone. For breakfast you might have a duck egg frittata with chorizo, olives, capers, rosa tomatoes, and Camembert, or soft-poached eggs with brown mushrooms and Greek yogurt. Dinner gets off to an unusual start with a tapas platter with stewed lamb hearts, panfried chorizo, marinated West Coast mussels, and chili prawns. Service is friendly and efficient.
When Topsi Venter, doyenne of the Cape culinary scene, decided to hang up her apron and retire, it seemed appropriate that one of her former students, Chris Hoffman, should take over her popular restaurant. Chris peeled his first potato while apprenticed to Topsi and then went on to work at other restaurants. He has carried on with Topsi's tradition of delicious no-fuss food in a town in love with fine dining and foodie fuss. The blackboard menu changes regularly, and the food is rustic and hearty. Look out for slow-roasted duck served with stir-fried couscous and a spicy apricot sauce, or mushroom, basil, chili, and lemon pasta. Malva pudding (a South African traditional baked sticky pudding) is an all-time favorite and served with a delicate crème anglaise. In this valley of wonderful wines it's great to be able to BYOB, but they also have a small wine menu.
In a deeply rural setting between Robertson and Ashton, this 200-year-old fruit and wine farm is home to a rustic restaurant where the menu consists of country-style cuisine made with seasonal vegetables and fresh herbs from the garden. You might start with a sage risotto with crispy parma ham or lightly smoked springbok carpaccio dressed with lemon juice and olive oil. Main courses might include seared salmon trout fillet with Asian-inspired flavors of soy, ginger, and sesame, served with jasmine rice. Desserts are as admirable, their sauces as stellar as those of the savory variety. Try the "dream of Africa," a freshly baked fondant of Belgian chocolate served with vanilla yogurt cream and Merlot syrup. The wine list does not disappoint, presenting a selection of the Robertson Valley's best, augmented with French Champagne. Plan ahead, as open hours are limited.
If you're keen to escape the crush in Hermanus, head to Heaven, situated on Newton Johnson Family Vineyards. It's up the picturesque Hemel-en-Aarde Valley Road, where vines and fynbos cover the slopes and where you may wish you owned a country home. The view is wonderful, the service is attentive, and there's a good selection of local wines. The menu, which changes often, always emphasizes the best seasonal produce. Starters could include hot-smoked yellowtail and slow-braised beef tongue. Mains, served with hand-cut chips or a green salad with mature Gruyère, include winter root vegetables with cheese and hazelnuts, cashew-crusted hake, and pork loin with braised lentils. The restaurant is big on foraging. Michelin-star chef Eric Bulpitt heads the team and sends them out into the garden for fresh herbs and the fields for wild greens and waterblommetjies (literally translated from Afrikaans, this means "water flowers").
With a panoramic view of Walker Bay, La Pentola specializes in international cuisine with South African flavors. Drawing on French, Italian, and Mediterranean influences, executive chef Shane Sauvage uses the best local ingredients to create delectable dishes. The extensive menu includes fresh seafood, duck, ostrich, prime cuts of beef, pastas, salads, and exotic game dishes. For starters order one of the house specialties: basil and pork livers or Spanish snails wrapped in bacon and steamed in Chardonnay. Entrees include line fish basted in butter and cooked with red onion and tomato, and beef fillet served with a KWV brandy, dijon mustard, and cream sauce. If you're in the mood for something exotic, try the warthog loin fried with butter, brandy, honey, and mustard, or cubed crocodile tail and curry sauce in pastry. Wine connoisseurs will be delighted with the award-winning wine list, which is as varied as the menu.
The busy road and the swaths of invasive nonnative trees that need to be chopped down give absolutely no indication of the gem that lies beyond the entrance to Vergenoegd wine farm. Pomegranate chef Mike Israel is known for his fresh, contemporary cuisine, but you'll be hard-pressed to concentrate on the menu—the views are fantastic and the historic manor house has been wonderfully restored. Luckily, the menu is dead simple. Mike has gone for the less-is-more approach and simply lists fish, lamb, game, poultry, and vegetarian. This gives him plenty of scope to play with the fresh ingredients he has available. You could start with the famous Pomegranate tomato tart or opt for the beetroot carpaccio starter with goat cheese. There are field mushrooms served with rosemary and Gorgonzola in a poppy-seed crepe. Mains come with Mike's classic, flavor-filled sauces. The wine list is clever and has an excellent selection of good wines divided into three price categories, the cheapest cheekily referred to as Bank Manager's Choice.
