Fodor's Expert Review Terroir
The setting on a golf estate and wine farm is pretty, but it's the excellent food and service that really stand out here. Chef Michael Broughton does his best to honor the concept of terroir (from the French terre for "earth") and get as many ingredients from the surrounding area as possible. The menu changes regularly to make use of the fresh produce, so be prepared to try something new each visit. The prawn risotto, however, is a regular—you'll want to clean your plate of every trace of the lovely, creamy sauce américaine that it comes in. Main courses might include braised pork belly with ginger, juniper, and soy on smoked mashed potatoes with braising juices and cabbage purée. Try the heart-stopping Black Forest dessert with kirsch ice cream. There's a jungle gym for small foodies (but, interestingly, no separate menu). The wine list is small but includes several wines by the glass; try the barrel-fermented Chenin Blanc, one of the estate's best-kept secrets. To avoid disappointment, be sure to book well in advance.
Stellenbosch, Western Cape 7600, South Africa
- Chef Michael Broughton
- Local ingredients
- Prawn risotto