Where to dine on wine farms/Waar om te eet op wynplase.

New Le Venue restaurant opens at The House of J.C. Le Roux

A burger and Brut? Well, why not? Go try it at Le Venue and have your socks blown off!

Enjoy pure foodie heaven in the Stellenbosch Winelands at the chic new Le Venue restaurant at The House of J.C. Le Roux for your taste of Le Good Life.


One of the gems of the stylish four month makeover that literally raised the roof of South Africa’s leading home of sparkling wine, this dazzling new restaurant provides an uplifting setting for a relaxed escape in the heart of picturesque Devon Valley.

Eat@Altydgedacht bied lekker eerlike, eenvoudige kos in ‘n ontspanne plaasomgewing

Dis heerlik in die skadu van die bome, 'n regte plaasete met eerlike kos en puik wyn.

Hoe meer ek en vroulief uiteet, hoe meer duik die vraag op: Wat is vandag waarde vir geld? Oukei, mens moet darem onderskei tussen haute cuisine en gewone, lekker, hartlike kos. Jy kan byvoorbeeld nie Waterkloof-restaurant buite Somerset-Wes of Terroir buite Stellenbosch met byvoorbeeld Towerbosch op Kanonkop of Eat@Altydgedacht in die Durbanville-wynvallei vergelyk nie. Die eerste twee bied jou haute cuisine, koskunswerke wat jou smaakkliere op ‘n hemelse reis neem, terwyl laasgenoemde twee jou eerlike, eenvoudige en smullekker kos bied, sonder enige fieterjasies.

Rickety Bridge extends a warm welcome to Paulina’s Restaurant

Inside or outside, you are bound to have a great dining experience at Paulina's.

Following on the success of its elegant new Tasting Centre, Rickety Bridge has announced a total revamp of its restaurant. The Restaurant in the Vines has made way for Paulina’s, named in honour of the original owner of the property in 1797, Paulina de Villiers.


In keeping with current culinary trends, the restaurant features a variety of half and full portions of its exciting bistro style menu, allowing diners the opportunity to sample and share dishes.

Diemersdal opens stable door to new farm eatery

Wherever dogs and horses find happiness, kind people live ... and make for good wine, good food and good company.

What is it about the notion of taking time off for lunch that we love? Is it the sense of comfort that the table brings; the small rituals of unfolding the napkin and buttering the bread? Perhaps it’s all those things wrapped up in one feeling.

The lunch hour has always been a special time for the Louws of Diemersdal. The historic and highly acclaimed wine estate in the Durbanville Wine Valley embraces change and tradition by opening a new farm eatery in an old stable.

Kleine Zalze’s Terroir Restaurant never ceases to please!

The terrace (left) before the big "sails" went up which add to the romantic atmosphere at night, and the interior (right).

South Africans do not have educated palates. Well, most of them anyway. We don’t really appreciate good food or good wine. Not like the French or the Italians, for example. And yet we have some of the best wine producers on the planet, not to mention many of the best restaurants you’ll find anywhere.

And in the Cape winelands we are spoilt for choice. As a matter of fact, we are blessed with a growing number of fine dining establishments on wine estates alone. Add to them the vast number of other great restaurants in towns and cities around the winelands and you don’t need to go back to the same restaurant for many years if you dine out, for example, twice a month.

Hilda’s Kitchen bied heilsame kos en bekroonde wyn in ‘n rustige plaasomgewing

Vroulief poseer aan ons tafel op die klein en intieme stoep agter langs die een eetkamer.

Restaurante kry swaar! Sedert die ekonomie wêreldwyd suidwaarts begin beweeg het, ons meer en meer moet betaal vir minder en minder op soveel gebiede, en mense se besteebare inkomste ‘n gevoelige knou toegedien is, sien ek al hoe minder mense by eetplekke en hoor ek byna daagliks van restaurante wat in die knyp is. Sommige restaurateurs vat die kortpad: maak porsies kleiner en pryse groter. O ja, en laat mense belaglike kurkfooie betaal!

Waterkloof raises the bar to a dizzy new height!

The symphony of the senses starts with this stunning view!

Life’s made up of numerous experiences - bad ones, average ones, good ones and great ones. The latter stand out, not only because they are great, but also because they are rare. For example, I still remember very vividly the exceptional wines I’ve had the privilege of tasting over the past decade, and always will. I also remember vividly each and every exquisite dining experience we’ve had, we being my wife with her educated palate and I.

Harvest at Laborie lewer ‘n oes wat jou sintuie streel

Die groot bome op die ruim stoep lok jou om jou eetervaring daar af te skop.

Die Amerikaanse humoris, James Grover Thurber (1894-1961), het gesê: “Seeing isn’t believing, it’s eating that’s believing.” Wel, as jy nog nie glo nie, sal Harvest at Laborie beslis van jou ‘n gelowige maak!

Maar ‘n eetervaring is baie meer as net die kos en die wyn wat jy geniet. Dis ook die geselskap met wie jy dit deel. Dis die aanbieding van die kos, die atmosfeer van die restaurant, die diens wat jy ontvang. Dis dinge soos tafeldoeke, servette, eetgerei. Ja, dis selfs die agtergrondmusiek. Dit, en meer, vorm jou algehele ervaring.

Cosecha’s Latin flavours and relaxed atmosphere make for a great experience

A great place to enjoy a great experience of good food, good wine and good company!

When I recently decided to spoil the love of my life with something different  from the usual cuisine we enjoy on a regular basis at our numerous favourite restaurants, I booked us a table at cosecha restaurant on the Noble Hill Wine Estate at the foot of the well-known Simonsberg mountain near Simondium.

At cosecha they serve a mix of traditional Mexican dishes like Beef Enchiladas with Borracho Beans and more contemporary interpretations of the Latin palate. Each dish is paired with a different Noble Hill wine.

Clos Malverne se Nadia Louw Smith laat jou vergeet van dieet!

Hierdie pragtige uitsig laat die kos en wyn sommer lekkerder smaak!

“A fine meal ... is a delight in itself; add a glass of wine ... gleaming red or translucent greenish gold – and delectation will be doubled.” – Alexis Lichine’s New Encyclopedia of Wine and Spirits.

Lekker eet, veral as dit in ‘n restaurant is met ‘n verwelkomende atmosfeer en ‘n sjef wat weet wat om met potte en panne aan te vang, bly maar een van die lewe se vele seëninge. En as jy nog pragtige natuurskoon en goeie diens by die pakket sit, wel, van wanneer af is lekker dan nie meer lekker nie?

Sindikeer inhoud