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. In just a few years they made their mark, and today Capetonians regularly make the trip for one of their memorable meals. What's the attraction? Excellent food, local wines, a relaxed setting, friendly hosts, and seasonal organic produce grown behind the restaurant. Mariana
and Peter pick their ingredients moments before you arrive. You're welcome to wander around the garden, which is as much a tapestry as it is a veggie patch. The food is Mediterranean with a South African twist. The Gruyère soufflé is a sublimely light, cheesy concoction served in a pool of tomato cream. There's usually a warm trout or chicken salad, but if you're really hungry, go for the skaap en dinge (sheep and things), an enormous lamb shank served with mashed potatoes and seasonal vegetables. No children under 10 are permitted. The kitchen closes at 2 pm, so don't be late.
12 du Toit St., Stanford, 7200, South Africa