The Cape colony has its roots as a refreshment station; a welcoming stop for weary travellers where food, wine and hospitality were never in short supply. Similarly, the Cape Dutch farms that fanned outwards from the harbour at Table Bay offered some of the finest hospitality in the land, and the ‘Cape table’ was always laden with fresh farm produce and delicious local cuisine.
On Boschendal today little has changed, with our restaurants offering an array of authentic culinary experiences. First and foremost our focus is on provide flavourful and nourishing farm-to-table food; celebrating the bountiful produce of Boschendal and the Franschhoek valley with menus that shift imperceptibly with the seasons. Much of the fresh produce you’ll find on your plate is sustainably grown right here on Boschendal Farm, and where possible we source other ingredients from farms and small producers in the surrounding winelands.
In fact, across our restaurants we work hard to keep food miles to a minimum: three-quarters of the ingredients on our daily restaurant menu are sourced within 30-kilometres of the farm.
With such a wonderful array of local produce on offer, it’s little surprise that our team of skilled chefs under Executive Chef Christiaan Campbell conjure up a mouth-watering feast of dishes at restaurants across the estate.
To make a booking, please visit the estates website by clicking here