Constantia Uitsig farm and winery is home to three good restaurants, but it is La Colombe, with chef Luke Dale Roberts's excellent Provence-inspired food, that attracts the most attention. The chorizo, tempura sweet potato, feta, and figs served on arugula, endive, and a soft-boiled egg is delicious to start. Most outstanding is panfried teriyaki-glazed salmon with chickpeas, roasted peppers, eggplant, pickled ginger, and a carrot-and-ginger-butter sauce. The dessert of warm figs on frangipane disks, served with cardamom ice cream and pink-peppercorn syrup, is a delight. The chalkboard menus are in French, but the staff delights in translating them.
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