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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 di
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
The dining scene ranges from fine South African cuisine complete with silver service to local, laid-back, country-style
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.
Sister restaurant to Cape Town's fêted La Colombe, the food, ambiance, 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.
Dassenberg Rd, Franschhoek, Western Cape, South Africa
Reserve well in advance for the buffet lunch here at one of the Cape's most beautiful and historic wineries. A wide selection of soups, quiches, and pâtés prefaces a bewildering array of cold and hot main dishes, including pickled fish, roasts, and imaginative salads; traditional Cape dishes are well prepared. End with an excellent sampling of South African cheeses and preserves or a quintessentially Cape dessert such as malva pudding. Unobtrusive, professional, but friendly service complements the bounty, priced at R260 a head.
R310, between Franschhoek and Stellenbosch, Groot Drakenstein, Mpumalanga, 7690, South Africa
This rustic restaurant on Môreson Farm has won numerous accolades for its food and is a great place to stop for lunch on the Wine Tram route. The menu changes often, and on a whim, but you can expect dishes like butter roasted kingklop with chicken wing confit and twice-cooked Boschendal Chuck with mushroom, garlic, and potato. There’s an interesting selection of starters, including Dalewood Huguenot tortellini with truffle potato and a warm salad of bonemarrow. The dessert menu is full of rich, decadent sweets, like caramelized honey parfait and upside-down pineapple cake with rum caramel. The restaurant is child-friendly, with a play area complete with books and toys and a garden outside. After lunch, you can stock up on homemade preserves, bread, and charcuterie at the Miss Molly Charcuterie Bar. If you like, you can also try a bread-making course on the farm. Owner Neil Jewell, “the Charcuterie Guru,” is the man behind the food, and he has stuck to local, seasonal produce.
Happy Valley Rd., Franschhoek, Western Cape, 7690, South Africa
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.
7 Reservoir West St., Franschhoek, Western Cape, 7690, South Africa
Headed by former La Colombe chef Charné Sampson, Epice is inspired by a culinary adventure through India. The menu—a 10-course tasting feast—features spices from the subcontinent married with dishes from around the world, such as cumin-infused Welsh rarebit and chili-ginger Wagyu shortrib served with roti. For the slightly less famished there is a "reduced menu"—eight small courses. Reservations are recommended.
Berg and Wilhelmina Sts, Franschhoek, Western Cape, South Africa
Try to reserve a window table for views across the vine-clad valley at this restaurant atop a working winery built into the mountainside. The three-course menu is distinctly South African but rooted in French techniques, with dishes like 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. The restaurant is also open for brunch on weekends.
Lambrechts Rd., Franschhoek, Western Cape, 7690, South Africa
Miko is a contemporary fine-dining restaurant with seating indoors and out, both offering spectacular views of the Franschhoek Valley. Many dishes have an Indian influence, such as the pork belly with biryani rice and cauliflower masala purée. The daytime menu is a simpler affair, featuring salads, burgers, and fish-and-chips. There are plenty of choices for vegans and vegetarians.
Dassenberg Rd., Franschhoek, Western Cape, 7690, South Africa
Best known as a 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.
2 Daniel Hugo St., Franschhoek, Western Cape, 7690, South Africa
The chic and industrial decor here is a bold contrast to the old-world charm of Huguenot architecture: high-backed leather chairs, wine-bottle chandeliers, and steel doors that open onto a sculpture garden. The menu is fairly compact and yet impressively varied, featuring venison, beef, seafood, and Franschhoek trout, along with a couple of vegetarian options. You can go à la carte, but the two-course and three-course prix-fixe menus are highly recommended. Each dish is paired with the estate wines, and the unobtrusive but eagle-eyed waiters make sure your glass is never empty.
off R45, Franschhoek, Western Cape, 7690, South Africa
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