Famous for its cool-climate Sauvignon Blanc, the best views of Table Mountain, and wine-farm mountain-biking trails that stretch for kilometres, this suburb and wine valley on the northern outskirts of the city has a laidback charm and surprises around every fold of its rolling hills. From fine dining to farm fare, there’s food and wine for every occasion.
The Farm Eatery at Diemersdal
The restored stable at this historic, family-owned farm is the domain of chef Martin de Kock, who worked with George Jardine at Jordan Restaurant before starting The Farm Eatery here in 2014. His frequently changing tapas menu is the best way to experience his classic French style overlaid with hints of Asian, Provençal and Spanish influences. We highly recommend going for the chef’s menu: six plates over three courses (plus snacks and palate cleanser), which include spontaneous seasonal creations not on the main menu. Highlights when we visited were a double-baked Gruyère soufflé with broccoli; Cape salmon in a sweet potato Thai curry velouté; and roast duck with baby beetroot. But do keep space for desserts that really are to die for. Not in the mood for tapas? Tuck into the simple bistro menu of Chalmar beef or Abalobi linefish with chips and béarnaise, and a choice of sides.
De Grendel Restaurant
With its awe-inspiring views of Table Mountain across a dam, vines and farmlands, De Grendel is an instant escape from the city despite being only 20 minutes from the CBD. Forget for a minute, if you can, the spectacular location… the estate’s award-winning wines and classic fine-dining from chef Ian Bergh (a passionate locavore who previously worked with Franck Dangereux at La Colombe) are already a winning recipe for celebratory date nights and lunches. Menu descriptions simply list the ingredients (including organic produce from De Grendel farm and garden) without any verbal flourishes, leaving it to the plate itself to wow you. The mouth already waters reading descriptions such as bouillabaisse, linefish, prawn, mussels squid, fennel tomato, grana Padano; or venison loin, beetroot, sweet potato, shimeji, berries, pink peppercorn and cherry… but it’s the beautifully executed flair and flavours that have put the restaurant on the must-dine list since 2012.
Groot Phesantekraal
Old wooden beams, mangers, stone floors and built-in chicken roosts are some of the charming features we love about the restored 1767 mule stable that houses the restaurant at Groot Phesantekraal. A long-time favourite with locals, this family wine farm has ushered in an exciting new chapter with the relaunch of their eatery last year. Chef Germaine Esau puts the spotlight on hyper-seasonal ingredients from the farm… think venison pies, buffalo tartare, pumpkin preserves, homemade charcuterie and terrines, artichokes, quinces and just-picked figs. On our visit we fell for fall-apart-tender lamb with smoked aubergine, tomato and basil, and a surprising (and deeply delicious) potato and mushroom ‘risotto’ (no rice, it’s finely chopped potato that absorbs all the flavour), but the menu changes at the drop of the hat, according to what’s freshest on the farm – and from the ocean, too, such as a divine-sounding smoked snoek and black mussel chowder. Expect hearty farm-kitchen flavours, pickles, preserves and plenty of passion. Open for breakfast as well as lunch, it’s a delightful escape from the city, with a timeless atmosphere and layer upon layer of honest-to-goodness farm flavour.
Jéan Restaurant at Klein Roosboom
The boutique winery Klein Roosboom is one of the Cape’s true hidden gems, with the restaurant windows opening straight onto the vines. Chef Loríanne Heyns takes an uncomplicated approach, balancing seasonal flavours and putting a spin on SA food heritage. Famous for the breakfast bagels, you could also start the day with Turkish eggs with feta whipped yoghurt, spicy zough sauce, za’atar-spiced herb and cucumber salad and butter-toasted flatbread; or banana bread French toast with bacon and honey-roast banana. Menus change with the seasons but lunch might include their popular Korean-fried chicken burger, a rich and hearty lamb minestrone, and kudu loin paired with buchu, coffee and butternut. There’s a separate Sunday brunch menu that adds brunchy burgers, savoury waffles and Sunday roasts to creative twists on the breakfast menu. And there are picnics too.
To see the full list, click HERE.