Here on their farm tucked away in a corner of the majestic Simonsberg, is where the Van Niekerk family have tapped into their romantic surroundings to transform a ramshackle thatched-roof lapa into a mystical white space reminiscent of an enchanting forest retreat. In a feat of recycling wizardry, Neil Stemmet of Koncept Design & Architecture, who specialises in the creation and transformation of fresh yet timeless spaces of restaurants, hotels and private luxury residences, used raw materials salvaged or hand-crafted on the farm in the renovations and decor. "My inspiration came from my carefree inner child and love for natural artistry. I decided to steer clear of artificial, modern luxury to make room for an unassuming, homely eat-out destination where the senses are transported to a faraway, enchanting fairytale, almost back to one's childhood, while indulging in a languid, home-cooked meal," shares Neil. Towerbosch captures the eye and imagination with a bespoke ceiling chandelier installation made of farm twigs painted white and draped with vintage treasures, old crockery and family trinkets. The floor is filled with unique chairs and tables of all shapes and sizes which give it an eclectic, yet inviting feel. An array of family silverware and mixed china sourced from nearest and dearest cupboards adorns the tables. A large fireplace and comfy library nook with old books and oversized leather sofas, round off a relaxed, homely ambience. A particular highlight of the restaurant is the heart and soul food from the kitchen, giving life to grandma's family recipes by serving wholesome feasts from the larder and the land. Chef and life partners, Westley Müller and Carmen van der Merwe, warmly invite guests to their table - and even into the kitchen for a taste test of what is cooking on the stove - with the a la carte menu depending on their mood and pantry content on the day. "We pride ourselves in 'salt-and-pepper' food bursting with natural flavours. Simple, slow cooked, traditional family meals served on big platters where everyone can help themselves to a delicious selection of heritage fare at their own table," shares Westley. "For us it is all about creating a memorable meal, built on the passion and vision of people who love the way they live and want to share it with you. Towerbosch takes you back to a nostalgic, old school dining experience of a lost era in South Africa," adds Carmen. There is no rushing of Karoo lamb shoulders or drenching with heavy sauces in their kitchen, where everything is cooked to perfection at a slow pace, with the meaty mains as special as the vegetable accompaniments. No French terms, no fusion of any kind, no fuss, only honest food cooked with the best local ingredients with the smallest carbon footprint. On Sunday's Towerbosch, surrounded by a forest and stream, lights the fire for their Asado lunch which is especially popular amongst families with children of all ages. This al fresco, open braai next to the pool, is typical of the laid-back 'Argentinean style braai' which starts with empanada (filled pastries) on arrival followed by fresh breads and a myriad of succulent meat indulgences with delicious accompaniments including fat-roasted potatoes, cinnamon 'soet pampoen', slaphaakskeentjies (pickled onions) and tomato and onion salad. A typical meal at Towerbosch costs R130 for a two-course or R160 for a three-course and includes a glass of Knorhoek's finest with each meal. The Asado lunch costs R165 per head. Towerbosch earth kitchen is open for lunch from Wednesdays to Sundays (from 12h00 till 15h00) and for dinner on special request or for private functions with a minimum of 15 guests. The restaurant invites any celebration, whether it is a fairytale wedding or an intimate lunch affair with friends. Reservations are essential. To book your table contact Tel: (021) 865-2114/5 or send an email to towerbosch@knorhoek.co.za.