Franschhoek

Chapter 2: Franschhoek - Updated 2022

Babel – Babylonstoren

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.

Why go?

The restaurant has a pick, clean, serve approach to their meals, with all the fruits and vegetables harvested fresh from the garden.

Chefs Warehouse Maison

Chef David Schneider joins Liam Tomlin in using 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.

Why go?

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.

Greenhouse – Babylonstoren

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.

Why go?

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.

La Petite Colombe

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.

Why go?

Sublime, humbling dining of this nature is a rarity, even in one of the world’s most talked-about culinary capitals.

Epice

Épice means 'spice' in French, and this restaurant is a celebration of all things flavourful. With fine-dining masterpieces created by chef Charné Sampson (former sous chef at La Colombe), you're in for a real treat.

Why go?

A plethora of flavours inspired by India, as well as Spain, Japan, Denmark, Mexico, and the US.

Le Coin Français

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.

Why go?

The chic, polished restaurant setting with its classy interiors, perfectly match the chef’s impressive plating.

Protégé

The restaurant menu draws inspiration from Asian flavours, with classic French influences; the result is bright and fresh, almost mirroring the interior vibe.

Why go?

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.

Reubens

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.

Why go?

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.

Werf at Boschendal

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.

Why go?

Modern, scrumptious farm-to-table dining with a light and local touch.

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