Chef Topsi Venter, doyenne of the Cape culinary scene, is as renowned as a raconteur as she is for her innovative country fare. The decor is simple and rustic, and local art lines the white walls. Blackboard menus change daily, and only fresh, local ingredients are used. Venter concentrates on traditional and indigenous Cape food, saying, "If somebody arrives with goat, we'll do goat. If they come with a zebra, then we'll do zebra." The food is not that intimidating, however.
The beetroot with goat cheese and a rich Pinotage syrup is a good start before you move on to the kudu fillet with pine-ring mushrooms. Mussel bobotie is an innovative take on the traditional South African dish, usually made with minced beef. The homemade ice cream is made from prickly pears, fresh figs, or tomatoes, depending on what's in season, and the old-fashioned apple-almond tart is sublime. In this valley of wonderful wines it's great to be able to BYOB.
7 Reservoir St., Franschhoek, 7690, South Africa