Fodor's Expert Review Ile de Pain
Almost every South African you meet on the Garden Route will tell you to visit Ile de Pain. Its stellar reputation is well deserved; owners Liezie Mulder and Markus Farbinger have an uncompromising attitude toward quality that shows in their wonderful bread and pastries, as well as on the short, perfectly executed menu. Local and organic suppliers are used wherever possible, the menu changes seasonally, and everything is made on the premises. For breakfast you could opt for a croissant with scrambled egg, salmon, capers, and horseradish cream or brioche French toast with berry fruit compote and marscapone cream. Lunch favorites include a slice of ciabatta bread with sirloin steak, balsamic caramelized onions, rocket (similar to arugula), and tomato. Not all the menu items are bread-based; the duck confit with accompanying mash and honey quince compote is outstanding. They also supply baked goods to an outlet on Hedge and Gordon streets called Mon Petit Pain, which focuses on handheld pocket breads with fillings such as scrambled eggs and salmon.
Knysna, Western Cape South Africa
- Fresh-baked pastries
- Indulgent breakfasts
- Duck confit