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Babel features nods to its former life as a cow shed—the original trough stands in the centre of the room, and a giant illustration of a cow’s head dominates the back wall. It’s light and airy, with delicate white flowers poking out of coloured glass bottles brightening up wooden tables.
The restaurant has a pick, clean, serve approach to their meals, with all the fruits and vegetables harvested fresh from the garden.
Photograph: Babel – Babylonstoren
Chef David Schneider uses fresh ingredients, based on seasonal availability, to create a global tapas-inspired menu that incorporates a world of different flavours in one, multi-course meal.
You’re on a wine farm—and a very popular one at that—so expect plenty of great options. Perhaps the most obvious choice, though, is something from the selection of Maison’s wines by the glass.
Photograph: Chefs Warehouse Maison
Anything not grown at Leeus is sourced locally, from ethical farms and suppliers. The kitchen team then whips this natural bounty into modern, worldly dishes.
The beauty of Leeu Estates, The Manor House, sculpted gardens and impeccable surrounds will leave you in awe.
Photograph: Dining Room at Leeu Estates
The menu changes seasonally and is built around what is growing now. Ingredients are free-range and organically sourced.
The tastefully decorated interior (neutrals with pops of bright red), a fireplace for cosy winter evenings and outside seating for overflow diners creates a welcoming vibe.
Here, no-fuss food is the order of the day. Expect home-baked treats, fresh garden juices, artisanal breads with handcrafted cheeses and cold meats, as well as fresh garden salads and, of course, teas and coffees.
The Greenhouse, at the rear of the garden, is a sight for sore eyes. There’s no better place to sit than under the oak trees and enjoy an informal, picnic-style snack.
Photograph: Greenhouse – Babylonstoren
Although the cuisine has a worldly influence, the food is steeped in South African heritage, creating a contemporary offering that incorporates locally-sourced seasonal ingredients, doused in French flair and set alight with slight Asian influence.
Sublime, humbling dining of this nature is a rarity, even in one of the world’s most talked-about culinary capitals.
Photograph: La Petite Colombe
Chef-proprietor Darren Badenhorst’s fine dining establishment is a welcome addition to the flourishing and varied Franschhoek restaurant scene, where cutting-edge methods meet time-tested French elegance.
The chic, polished restaurant setting with its classy interiors, perfectly match the chef’s impressive plating.
Photograph: Le Coin Français
The restaurant menu draws inspiration from Asian flavours, with classic French influences; the result is bright and fresh, almost mirroring the interior vibe.
The restaurant space has been designed around a central show kitchen, with alfresco dining areas at both ends to ensure a wonderful dining experience carefully considered for the interior aficionados.
Celebrity chef Rubben Riffel’s flagship restaurant has a menu that offers taster plates for sharing, while main courses are a globetrotting lot, jetting from peppered picanha steak to butter chicken curry and excellent Vietnamese pho.
Despite being a place you go to treat yourself to a fancy dinner, the restaurant is delightfully unpretentious—think paper menus, minimalist furnishings and smiley staff. In summer there are tables out on the patio and in winter, the fireplace makes it an inviting way to get out of the Franschhoek freeze.
At least three-quarters of the ingredients are sourced within 30 kilometres of the farm, and prepared with trademark generosity. Most meals are sumptuous platters that groan with portions almost too sizable for two.
Modern, scrumptious farm-to-table dining with a light and local touch.
Photograph: Werf at Boschendal
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