Constantia Uitsig

Constantia Uitsig Review

Reserve a table on the enclosed veranda or outside on the patio for tremendous views of the mountains at this restored farmstead house. The menu is a harmonious blend of northern Italian and Provençal cuisines. Many diners start with homemade pasta or fish carpaccio (served with nori and a rice cube). They may then move on to such main courses as line fish served on mashed sweet potato with baby spinach and a verjuice (gentle grape astringent) vinaigrette or the classic trippa alla Fiorentina (tripe braised in tomato, carrot, and celery sauce). Veal sweetbreads are cooked with artichokes, prosciutto, and baby peas. The marquise au chocolat is calorific splendor: dark-chocolate mousse in a spiderweb pool of crème anglaise.