The Western Cape Travel Guide

The Western Cape Restaurants


  • 12 du Toit St. Map It
  • Stanford
  • Eclectic
  • Fodor's Choice

Known for

  • Gruyère soufflé
  • Overberg lamb
  • Decadent lunch

Published 05/20/2009

Fodor's Review

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 25 minutes away, into a restaurant. Produce from the garden dictates the menu, and ingredients are sourced from local producers, with dishes that lean toward a Mediterranean style with a strong element of Cape cooking present. 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. Capetonians regularly make the trip here for the excellent food, local wines, relaxed setting, friendly hosts, and seasonal organic produce grown behind the restaurant.

Restaurant Information


12 du Toit St., Stanford, Western Cape, 7200, South Africa

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Restaurant Details:

  • Closed Mon.–Wed. No dinner

Published 05/20/2009


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