Mariana and Peter Esterhuizen started out selling organic vegetables at the Hermanus farmers' market before converting a house in the little village of Stanford, just 10 minutes away, into a restaurant. Capetonians regularly make the trip here for the excellent food, local wines, relaxed setting, friendly hosts, and seasonal organic produce grown behind the restaurant. The produce from the garden dictates the menu, and ingredients are sourced from local producers. The food leans toward a Mediterranean style with a strong element of Cape cooking present in most dishes. The Gruyère soufflé is a sublimely light, cheesy concoction served in a pool of tomato cream. Starters like springbok rillettes and fresh broad-bean salad are served in season, and main courses such as the confit duck with preserved clementine and slow-cooked falling-off-the-bone shoulder of Overberg lamb have a firm following. Last orders are taken at 1:30 pm, so don't be late.
12 du Toit St., Stanford, 7200, South Africa