Chapter 3: Paarl
Named for the winemaker Charles Back, Back’s Restaurant and Deli in Paarl is the latest offering from Fairview. Set in a lovely old Cape Dutch building, this stylish spot serves robust bistro fare that finds wide appeal.
The eatery takes its cues from an art deco French background, grounded by a traditional Cape twist.
a: 191 Main Rd, Hoog-En-Droog, Paarl
t: +27 21 872 0697
h: Monday—Saturday: 7.30am–10pm, Sundays: 7.30am–3pm
Nestled in the beautiful surroundings of Paarl in the Noble Hill Wine Estate, Cosecha prides itself on Mexican and South American cooking, using farm-grown ingredients.
Stepping away from bistro standards and the usual suspects on South African menus, Cosecha, meaning ‘harvest’, piques our curiosity with their delicious Spanish-style gourmet brunch and lunch dishes.
The dishes served won’t be the only thing you fall in love with here, because this Old Cape-style building will lead you to magnificent views of the garden, vineyards and the valley.
The menu is compact, as you’d expect from a kitchen focused on sourcing as much seasonal biodynamic bounty from Avondale’s vegetable gardens as possible.
a: Drakenstein Rd, Paarl
t: +27 21 202 1219
h: Wednesdays: 12pm–3pm, Thursdays: 12pm–3pm, 6.30–9pm, Friday—Saturday: 12pm–3pm, 6.30pm–9pm, Sundays: 12pm–3pm
What do you get when two culinary legends team up and open a restaurant? Something rather special, we’d say—especially when the chefs in question are Liam Tomlin (Chefs Warehouse) and Neil Jewell (Bread & Wine at Môreson).
Expect to see chef Neil Jewell at the pass creating plates with a strong focus on farm-to-table cuisine and wine that truly celebrates the produce of the Spice Route farm.
a: Spice Route, Suid-Agter-Paarl Rd, Paarl
t: +27 21 204 4875
h: Sunday—Thursday: 12pm–4pm, Friday—Saturday: 12pm–4pm, 6pm–8pm
In a tastefully converted 18th-century abode, this warm and welcoming restaurant offers an extensive winelist and dishes prepared with fresh, locally sourced ingredients.
Evermore popular with returning locals as it is with visiting tourists. More than anything, that’s because of the quality of their meals. And they cook the same food here as they do at home. Unpretentious. Often spontaneous. Always delicious.