Barefoot luxury under the oak or beside the fire.
Tucked away off one of the Franschhoek Valley’s most seductively picturesque roads, Deux Lions at La Bourgogne Farm encapsulates the best of what the region has to offer: jaw-dropping natural beauty and sought-after cuisine. Opened in April 2022, this newcomer channels barefoot luxury through its menu, marrying comfort and honesty. Head Chef, Nanda Cardosa is passionate about locally sourced ingredients and seasonality, allowing each ingredient to speak for itself. Tuck into their lamb rump with caper and sultana crumb or their pea risotto at a table under the old oak trees in a patch of winter sun or beside their fireplace.
The farm is open from Tuesday – Sunday from 11 am – 5 pm.
Walk-in guests are welcome and for bookings, email reservations@deuxlions.za.com or call at 021 876 3245.
A modern farm kitchen rooted in South African heritage food – that’s what awaits at
Clara’s Barn, Vergenoegd Löw The Wine Estate. Number 7 in renowned restauranteur Bertus Basson’s stable of establishments, Clara’s Barn brings staggering history (it’s the oldest barn in the Western Cape), character and soul to Basson’s famously local focus. Picture a refined, fine-dining venue with two roaring fireplaces, farm-style recipes featuring the likes of Chalmar sirloin, braised hoekkraaltjie goat shoulder or yellowfin tuna, all expressed in Chef Drikus Brink’s contemporary way.
The restaurant is open for lunch on Wednesday - Sunday from 12:00 - 16:00 and dinner Friday and Saturday from 18:00 - 22:00.
For bookings, email claras@vergenoegd.co.za or call at 021 202 4373
Visit their website here: https://bertusbasson.com
4. Faber, Avondale Wine Estate
Nature’s goodness against the backdrop of the majestic Klein Drakenstein Mountains.
Faber is a farm-to-fork establishment that reveres mother nature’s bounty. True to Avondale's philosophy of sustainable, biodynamic farming, Faber follows suit, creating wholesome, nourishing fare that’s as good for you as it is for the earth. With Avondale’s proprietor Johnathan Grieve and chef Dale Stevens aligning their belief systems, the farm produces its own organic produce and sources extras from a strict set of sustainability principles. Here, fresher-than-fresh organic ingredients and creative flare pair with an outstanding location fronted by views across the vineyards toward Table Mountain and the Simonsberg Range.
The farm is open for lunch on Wednesday to Sunday from 12 pm and dinner on Thursday to Saturday from 6pm.
Walk-in guests are welcome and for bookings, email faber@avondalewine.co.za or call at 021 202 1219.
5. Farro, Gabriëlskloof
Butter. Bread. Wine and Meat – full throttle wintery indulgence.
Fans who have followed this long-time pop-up restaurant around the country are licking their lips at the return of Farro – this time for good. Husband and wife duo Alex and Eloise Windebank bring their mix of comfort classics to the Overberg, now calling wine farm Gabriëlskloof home. The pair are renowned for their seasonally inspired menu of small plates cued by big global flavours and their love for indulgent ingredients. With dishes like the crispy lamb shoulder scrumpet and the truffled cappelletti, pumpkin and parmesan, their current offering is all about wintery goodness. That they’ve settled on one of the Cape’s best loved wine farms makes the full package pretty spectacular.
The restaurant is open for lunch on Monday – Sunday from 9 am – 5 pm
For larger bookings or on-the-day reservations, email hello@farrofoodandwine.com or call 028 0085 017.