The 15 best restaurants in the Cape Winelands

Befitting its namesake, La Colombe – ‘the dove’ – nestles amid the boughs of a eucalyptus forest on Silvermist Wine Estate. Taking its cue from the forests, the 11-course chef’s menu (there’s a vegetarian option and a reduced menu at lunch) melds flavours and textures from Asia, Latin America, Europe and Africa, across a menu that’s interactive, quirky and creative at every turn. The same goes for the inspired pairings by sommelier Joseph Dhafana, who works cocktails, craft beer and boutique wineries into his repertoire.

In the leafy winelands of Constantia, just 20 minutes from the city centre, you simply can’t miss Chefs Warehouse, set high above the vineyards at Beau Constantia estate, where chef-patron Ivor Jones turns out an unforgettable set menu of small plates. Expect four courses – with a choice of dishes per course – that are global in inspiration yet with plenty of local flair. The service is unfailingly good, the views are remarkable and the menu offers fantastic value. Be sure to request a window table.

Since first opening in 2016 this unassuming cellar-door restaurant has helped put Paarl on the map for refined dining in the Cape winelands. Today chef Dale Stevens continues to create inspiring seasonal fare, all served up at tables in the contemporary-country dining room, or out on the terrace overlooking the vineyards. Set on Avondale estate, one of the leading biodynamic cellars in the region, it’s little wonder that the FABER kitchen follows a firm farm-to-table ethos, which much of the fresh produce coming from the organic vegetable gardens on the estate. The a la carte menu offers a half-dozen options per course, or opt for the six-course FABER tasting menu, with an optional wine pairing to delve into the award-winning biodynamic wines of Avondale. 

It’s remarkable where just a few steps can take you. While Plein Street in the heart of Stellenbosch bustles with traffic on any given evening, walk through the doors of DUSK and you are instantly transported to a dark and moody emporium of fine dining, a salon of superlative cuisine where dramatic lighting ensures all eyes are on the plate. DUSK is the work of restaurateur Darren Badenhorst and Executive Chef Callan Austin, partners in what has fast become one of the most-talked about fine-dining destinations in the winelands. Expect a multi-course tasting menu that pushes the boundaries of conceptual cuisine, all paired with a remarkable array of Cape wines. It’s not a cheap outing, but for memorable gastronomy in the Cape it’s unmissable.

Come for the gardens, stay for the food. That’s our advice when it comes to Babylonstoren, the idyllic garden estate near the Winelands town of Paarl. This remarkable estate draws its inspiration from French monastic gardens, turning the edible into art. Fruit trees line scenic pathways, while carpets of chrysanthemums throw their heady scent into the summer air. Be sure to book ahead for a table at Babel, the estate’s flagship restaurant, where the garden’s bounty is transformed into opulent breakfast platters and seasonal lunch menus that are hyper-local and intensely seasonal.

Under new owners Quoin Rock has seen a dramatic transformation over the past decade, and the highly conceptual culinary experience at Gåte first helped put the estate on the map. Today, under chef Paul Prinsloo, the focus is more on refined fine dining than molecular mysteries, and that’s no bad thing. Expect a multi-course tasting menu – reduced and vegan options are available – that taps into his own cultural heritage and the seasonal produce of the Winelands. It’s all served up in a deeply elegant space of bespoke furniture and floating fireplaces, accompanied by dramatic views of the Simonsberg Mountain.

Executive chef Gary Coetzee brings an injection of fresh culinary energy to the town of Paarl at this elegant bistro on Brookdale Estate. It’s quickly made a name for itself thanks to Coetzee’s fine attention to seasonality and local suppliers. At Brookdale Bistro, the compact à la carte menu will evolve with the seasons, so expect everything from fresh line fish in summer to hearty winter risotto of cauliflower and shimeji mushrooms. It’s a gorgeous space to dine in, with triple-volume ceilings and exposed beams creating a contemporary farm feel, while tables flow out on to a wide terrace with views across vineyards and mountains.

Set on a manicured estate outside the historic town of Stellenbosch, Rust en Vrede has long set the bar high for elegant fine dining. With tables laid in the farm’s original wine cellar, chef Fabio Daniel offers a six-course set menu each evening. Expect global cuisine rooted in French techniques. The wine pairing explores some of the Cape’s leading boutique cellars, as well as wines from the estate. During the day, the much-loved Winemaker’s Lunch makes the most of the sun-splashed terrace, with a simple menu of steak or salmon, served with fries, salad and a glass of estate wine. Cheers to that!

Restaurateur Bertus Basson certainly has his work cut out for him at Chorus, where the thoroughly modern setting and remarkable views compete for the attention of diners. Happily this prolific chef is more than up to the challenge, with a choice of hyper-seasonal tasting menus (four- or six-course) showcasing the produce of the Cape alongside the remarkable organic wines of Waterkloof estate. On offer is a tasting menu (choose between four- or six-course) that takes its cue from the surrounding region. There’s ‘Inspiration from False Bay’ to start, alongside adventurous chicken plates and fresh coal-fired yellowtail. This is destination dining at its finest, where the setting, service and style of cuisine are perfectly in sync.

Richard Carstens is one of the unsung stars of South Africa’s culinary landscape, and for more than 30 years has delighted and challenged diners at a succession of Winelands restaurants. His latest is Arkeste, on Chamonix Wine Farm in the bucolic Franschhoek Valley. His time-honoured fascination with fusing European and Asian ingredients and techniques endures here, dovetailing neatly with a more contemporary focus on wellness. Expect precise cuisine with no detail left untouched, in a glorious Winelands setting. Local tip? Don’t leave without a taste of his signature baked alaska.

There are many good reasons to pay a visit to the historic Vergenoegd Löw estate on the outskirts of the Stellenbosch winelands. To start there’s the gorgeous accommodation, where contemporary suites rest amid fynbos gardens, although most day-trippers come for the daily duck parade as thousands of runner ducks head for their shift munching snails in the vineyards. And then there’s Clara’s Barn, where restaurateur Bertus Basson – together with head chef Drikus Brink – brings a modern lens to traditional South African cuisine. Set in an historic barn boasting exposed beams and uneven whitewashed walls, the six-course (plus snacks and bread course) set menu blends authentic time-honoured recipes with contemporary kitchen creativity.

Wine. Art. Views. Fine food. There’s little reason not to add Tokara to your Winelands itinerary. Set atop the Helshoogte Pass, this eyrie amid the vineyards offers stellar views that reach as far afield as Table Mountain. Take a seat and you’ll be just as impressed by chef Carolize Coetzee’s menu of contemporary Winelands cuisine. Four- and six-course set menus, paired with wines from Tokara’s award-winning cellar, are available in the evening.

Jess and Luke Shepherd built a loyal local following when they ran The Table at De Meye, and while the setting on Rozendal estate is somewhat different that same love for seasonal locally-sourced produce shines through on a menu familiar to fans of their unique take on farm-to-fork cuisine. 

Each weekend – they are only open Friday evening, and lunches Saturday and Sunday – you’ll find a three-course set-menu built around what’s fresh and in-season that week. While the ingredients may change, what’s common is a dedication to letting those flavours shine through, with uncomplicated plates served family-style for sharing. Start with Jess’ famous twice-baked cheese soufflé, followed by roast shoulders of free-range lamb from the Karoo, alongside generous platters of seasonal veggies from biodynamic and small-scale farmers in the surrounding area. It’s served on the terrace in the shade of cork oaks, or indoors in the farm’s original cellar. Good to Gather takes just 35 diners per sitting, so reservations are essential for this charming chef-led discovery of Cape winelands cuisine.

If there’s a laid-back country eatery locals swear by, it’s The Table at De Meye. This farm-to-table favourite is just a 40-minute drive from central Cape Town and serves up a three-course family-style feast from Wednesday to Sunday, lunches only. It’s a seasonal menu, so expect anything from traditional waterblommetjies in winter and spring to savoury tarts and fresh garden salads in warmer months. It’s especially idyllic in the summer, when tables are laid on shaded lawns beneath the oak trees, while winter offers rustic dining rooms and wood-burning stoves.

Boschendal’s vast estate encompasses vineyards, orchards and farmlands, and a cornucopia of that fresh produce makes its way to the country-style eateries set in and around the historic manor house. While the Farm Shop and The Deli Restaurant offer more relaxed fare, at The Werf Restaurant you’ll find elevated cuisine that makes the most of the bountiful vegetable gardens laid below the terrace. Expect a ‘micro-seasonal’ approach to the menu, with a strong focus on vegetable-driven dishes.