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A foodie in Stellenbosch is equally happy as a pig in mud. With more options than even the cuisine cornucopia of Franschhoek, Stellenbosch's fine dining scene makes for one delicious restaurant bucket listing. We've narrowed down the best of the all-time to become you started.

This selection comprises all the Stellenbosch restaurants that made the cut for the 2020 Eat Out 500, the list of best restaurants in the state equally rated and reviewed by our panel of critics for the 2020 edition of Swallow Out magazine (on sale now). But we know there are many more than great spots in the expanse. Delight tell us virtually your favourites in the comments at the cease!

96 Winery Road (Zandberg Farm)

This is an establishment. After a welcome of warm rolls with truffle-infused olive oil, sample from the nibbles card while yous make decisions. For starters, the beef
tartare, with all the trimmings, is a must, as are steamed mussels and venison carpaccio. Superbly cooked fish of the day (perhaps kingklip with red curry sauce and crisp greens?) comes highly recommended. The delicious duck-and-reddish pie is famous, and you can't go incorrect with venison loin with garlic-and-parmesan potato broil or pulled pork rillettes with gnocchi and sage butter. Portions are generous and the menu changes seasonally. For dessert, cull from classics such as crème brûlée, chocolate mousse or malva pudding – or opt for the tasting
platter of everything.

Asta La Pasta Eating house (Dorp Street)

Begin with a panzanella or a few of the delicious vegetarian-friendly bruschetta. For mains, your choice is elementary: pizza or pasta, and neither will disappoint. The pizzas are woodfired, and the classics well taken care of, in quattro stagioni or a simple margherita, or push the boat out with the signature ASTA, topped with bolognese, béchamel and basil. For your choice of pasta there's a selection of abode-made sauces just wait for the specials list, where yous'll find the likes of delicate spaghetti vongole or the succulent ladrona of pork sausage and porcini tossed in herby olive oil. For dessert, the tiramisu is specially good.

Advanced Restaurant at Hazendal (Bottelary Route)

A gustatory modality of Russia using fantastic local produce. Brainstorm with asparagus, fennel and pear salad or a bright octopus terrine with salsa verde that sings of summertime. Traditional borscht (beetroot soup) served with a quail egg – utterly delicious. Seared trout with chilled okróshka (cold potato-and-veg soup) has a well-baked skin, and pumpkin dumplings are a highlight. Savoury barley porridge with slow-braised lamb delivers an umami explosion. Desserts are utterly spectacular: attempt a Fabergé-inspired white chocolate with passion-fruit sorbet, or dreamy Anna Pavlova.

A dish at Avant-Garde Restaurant at Hazendal. Photograph suppiled,

The Baker at Hashemite kingdom of jordan (Kloof Route)

Life seems to slow down on the deck overlooking the dam. On the simple and seasonal menu, the Bakery Benedict is an institution (crispy streaky bacon, spinach, two poached eggs, and Hollandaise on sourdough) or have the croissant with scrambled eggs, crispy bacon, tomato confit and crème fraîche. The salted caramel rye tartlet is a must. From midday, banquet on a traditional flammkuchen,
with crème fraîche, bacon and blackness-magic onion marmalade. Cheese and charcuterie platters are perfect for tasting the award-winning wines. Still hungry? Enjoy a pork-abdomen ramen bowl or a burger with shiraz onions, bacon, boerenkaas and triple-cooked chips. When weather condition permits, mouthwatering picnic baskets are on offer.

De Vrije Burger (Plein Street)

The style all fast food should taste. You can cull a De Jonge Burger (no trimmings) simply then you lot'll miss out on the joy of the build-your-ain feel. Decide whether your generously portioned complimentary-range beef patty should still be pink in the center or more well done. Add-ons include smoked chilli sauce, bacon or Melrose and biltong (as in 'Mom remembered…'). The menu is littered with these cornball references. The paw-cutting spud tjips are off ered barbecue, cheesy or peri-peri, and there'due south too uitpakslaai, a traditional salad with creamy dressing. This is messy eating! With every burger y'all go a voucher for draairoomys (soft serve) with 100s and 1000s sprinkles for dessert.

Delaire Graff Eatery (Banhoek Valley)

The luxurious, seasonal menu hither is carefully curated, technically precise and beautifully presented, with a nose-to-tail and root-to-leaf philosophy. Starter favourites are smoked venison with port, beefiness terrine, and the pear, walnut and gorgonzola salad. For mains, the bourride risotto with plump prawns and rich bisque remains a top seller. Or try the expertly prepared fish of the 24-hour interval with vadouvan jus and fennel. Other mains include classics like beef fillet, lamb rack and confit duck leg. For dessert, look the likes of salted-caramel crème brûlée, peanut-butter blondie or a macaron ice-cream sandwich.

Eike (Dorp Street)

Eike is known for serving local flavours with seriously unexpected twists. After bread and pillowy mosbolletjies, the ten-course bill of fare kicks off with a series of canapés, each delving deeper into nostalgic SA flavours. The theme crescendos at the inflow of the moreish souttert, a jazzed-up kombuis version of quiche Lorraine. Between chef Bertus and chef Kyle du Plooy, each dish is presented with an anecdote that makes the inspiration backside them all the more than heart-melting, and is a nice way to connect with diners who may non be familiar with terms like bokkoms, opsitkers, amasi and bobotie. An elevated take on Moir's instant pudding is presented in the class of sorrel jelly and rose pudding.

The colourful interior at Eike Eating place. Photo supplied.

The Fat Butcher (Van Riebeeck Street)

Winner of the 2019 Swallow Out Tramontina Best Steakhouse. You're going to have to
order a steak – but there are other options. All cuts are served with decadent roasted marrow on the bone, with a basting sauce or not, and your choice of chips, veg or broiled potato. Luxurious steaks include a fillet with foraged mushrooms, sherry, truffle and kataifi and the very popular dry-aged côte de boeuf. The truffle mushroom sauce is a winner, and delightful sides are sweetness murphy mash or a braaibroodjie. Skaapstertjies, mussels, limoncello calamari and slow-cooked oxtail wrapped in parma ham and netvet are worth await-ins,
too. A selection of poedings rounds things off in comforting fashion.

GÅTE Restaurant (Knorhoek Road)

Interactive dishes bubble, fume and melt, revealing hidden treasures. The stage is fix with a macchiato, flanked by a glass dome filled with fume with a potato-flour cigar. The journeying around the earth continues in Caprese salad with creamy basil oil and a buffalo mozzarella dome that houses infant tomatoes and bocconcini; fresh Saldanha oysters on a bed of seaweed; lamb croquette with beetroot sauerkraut; and an umami explosion of tiny shiitake mushrooms and gemsbok medallions. Endings might include piña colada sorbet with panna cotta and mint.

Indochine (Delaire Graff Wine Manor)

Chef Virgil Kahn exquisitely marries the flavours of the Greatcoat and Asia. Start with a chilli pickled tuna with watermelon, ginger, caramelised onions and roe
– a dish that intimidates and intrigues. The true pièce de résistance on this bill of fare is the sublime dish of forest-fired massaman infant chicken with confit potatoes, burnt onion, coconut and Thai herbs. For a sweet catastrophe, information technology's best to sample a diverseness of desserts.

A tuna tataki dish from Indochine. Photograph supplied.

Jardine Eating house (Andringa Street)

Jardine'southward bill of fare is curt but offers enough variety to take something for everyone. Recall seared tuna with spicy dressing and lime labneh or a clever spin on fish
and chips: pan-roasted east coast hake with olive crust, beer-battered mussel and crushed peas. Cease on the Valrhona chocolate ganache slice with caramel and vanilla served with sesame ice cream. Dishes are refined without being overly fussy.

Jordan Restaurant (Kloof Road)

It is always a privilege to sample Kyle Fire's food. After the complimentary bread platter (charcoal buns, focaccia, seed loaf and gloriously garlicky aïoli) comes
the beautiful beetroot-cured Norwegian salmon complemented by a bite of horseradish cream, gilded-beet purée and crudités. The seared duck salad is delectable, with honeyed sweet potato and coriander. Moist rolled Karoo lamb shoulder receives support from soft parmesan polenta, olive tapenade and broad beans – definitely worth dusting off the cook-in-your-mouth cliché. The cheese room is ever a winner, as is the expertly prepared soufflé, but the highlight might exist lemongrass ice cream with kokosnoot tart.

The lovely outside at Jordan eating house. Photo by January Ras.

Longridge Eating house (Eikendal Road)

A biodynamic wine estate a proud farm-to-fork motto. A small tiffin menu tempts with the slow-cooked traditional bredie; cheese or charcuterie platters starring home-made Nguni biltong, droëwors and preserves; salads and greens from the garden; twice-baked Healey's cheddar soufflé; and grilled asparagus with labneh topped with a gilded, oozy 64-degree farm egg. Vegetarians will enjoy broth bursting with kale and cauliflower; vegans the cauliflower steak with pumpkin gnocchi. Mains are meaty and earthy, from smoked warthog shank with carrot risotto to seared springbok with pear purée and parsnips. Vanilla cheesecake with lemon-and-lime curd and the chocolate mousse with coffee ice cream are very proficient. They also offer plant-based degustation dinners.

Majeka Kitchen (Paradyskloof)

Chef Lucas Carstens (formerly of Reuben'due south, Terrior and Cuvée) has his own style here. Expect audacious vegetable and herbaceous elements, foraged and placed
in unusual combinations. Fired beetroot appears aslope mushroom and kelp, the majestic mirrored in potato gnocchi with miso, ice leaf and body of water lettuce. Layers of flavour evidence in modest plates of sunchoke with sunflower seeds and wood sorrel; sustainable fish with gooseberry, spinach, greenish curry; lamb rib-centre, daikon, nettle and boerenkaas. Finish on a unique salted strawberry dessert with sour foam and saltbush meringue.

Overture Restaurant (Hidden Valley Wine Estate)

Bertus Basson is known for showcasing dearest SA flavours through sophisticated, yet accessible, dishes. Start off with olives, garlic-and-rosemary focaccia with whipped beef fat, and springbok croquettes with aïoli, earlier moving onto gurnard with avo, lime and tomato, or beef terrine with sweet mustard and beetroot cooked in beef fat. Temptations go along in the class of egg-yolk ravioli with bright greens and parmesan croutons; umami-packed dry-aged sirloin with miso-caramelised onion purée, mushrooms and flossy mieliepap; and brown-butter roasted yellowtail with golden gnocchi. The decadent pecan-nut soufflé is doused in a brandy caramel and crowned with a scoop of dark-brown butter water ice cream.

Rust en Vrede Eatery (Rust en Vrede Wine Estate)

Chef Fabio Daniel (here since the Rust en Vrede glory days), draws on his world travels and his Brazilian and Italian heritage. These dishes volition live in your culinary memory bank for eternity. Begin with Brazilian pao de queijo, the lightest of cheese puff s fabricated with tapioca flour. Sea bass with avocado and sesame is sublime: uncomplicated ingredients at their absolute finest. Tête de moines tortellini, walnuts and pickled peach is an do in flavor balancing to perfection, as is the pan-fried langoustine with pickled turnip, cabbage and sauce choron. Doce de queijo, snowfall and butterscotch is bliss, followed past a white-chocolate marquise with kokosnoot and frozen honey yoghurt – the perfect stop to the perfect repast.

Spek en Bone (Dorp Street)

'Stop pretending you alive in United mexican states, pannekoek is better than tacos,' proclaims Spek Basson (the chef Bertus Basson's pet pig). Croque madame option (with Dalewood Huguenot cheese) and the archetype Spek (crispy bacon, sautéed mushrooms, love apple and eggs) are but sublime. Superlative of the must-swallow list for lunch or dinner is pork and beans (green beans, onion butter, pork abdomen biltong
and crispy onions) – a delight. Other stars include peri-peri baby chicken, and the gnocchi with mushroom, Huguenot cheese and chives. To terminate, there's a choice of lemon posset, chocolate fondant and spiced pears

A family-style spread from Spek en Bone. Photo supplied.

The Table at De Meye (De Meye Farm)

Dishes go far at the tabular array inundation with the best seasonal produce. Menus change daily merely might feature freshly baked sourdough from Schoon Bakery with a bootleg chickpea hummus and asparagus rarebit, followed by 12-hour slow-cooked Karoo lamb shoulder with green beans, mushroom arancini and flossy onion brew. A perfectly wobbly panna cotta topped with blueberry compote and almond crumble completes a delectable, homely meal.

Terroir (Kleine Zalze Wine Estate)

Chef Michael Broughton has been at the helm hither for xv years, garnering
all the awards worth having largely due to his obsession with the classics and fastidious attention to detail. There would be an uprising if he stopped serving his glorious prawn risotto with sauce Americaine. Chef is renowned for his handling of meat and the art of sauces in dishes like the rack of lamb, but he has a deft bear on with fish, too. The grilled body of water bass with tarragon and lemon is deceptively unproblematic but cooked to perfection. The desserts are more advanced: the raspberry vacherin with rosemary panna cotta and lemon ice foam is an explosion of color, flavour and texture.

Tokara Restaurant (Tokara Wine Estate)

Chef Carolize Coetzee is forging a path of her own here in the wake of
Richard Carstens. Beef tartare hits all the right notes and looks quite beautiful, while the grilled line fish with charred cauliflower, sauce vierge and sorrel is expertly cooked. Another worthy starter is the octopus carpaccio with charred sweetcorn, black rice, avocado, papaya and chilli-ginger. If the line fish doesn't grab you, and so a must would be unctuous braised lamb shoulder with tomato mole, aubergine, peppers, garlic and cherry-red wine jus. The dessert of plums, white chocolate, wakame, ginger and sesame is an absolute dream on the palate.

Vadas Smokehouse & Baker (Baden Powell Bulldoze)

PJ Vadas has get the baron of barbecue, and that's what you lot're here for. To
start, don't miss the zingy smoked chicken wings and corn-battered jalapeño poppers. Meats run from Kansas Metropolis pulled pork to smoked brisket. The smoked pork belly with apple tree ketchup is particularly good. Order sourdough or roosterbrood to mop up the juices. Vegetarians are surprisingly well taken care of with inventive sides like fire-roasted broccoli in cider vinegar and smoked cheese, and tender beetroot sprinkled with feta, naartjies, and dukkah. The generous Chef's Platter is an easy way out of indecision. The Smokehouse pasteis de nata are famous and the chocolate torte and bourbon-infused pecan pie equally succulent.

The Vine Chophouse at Glenelly (Glenelly Vino Estate)

Exquisite bistro compositions show delicacy, simplicity and elegance. Start with pan-fried pork trotter with a parsley coulis, chargrilled octopus and mango
atchar salad, or Westward Declension oysters gently poached in Chardonnay sabayon. For mains, endeavor lightly poached line fish and octopus bouillabaisse, or succulent confit of pork cheeks (from a nearby farm) with carrot mousseline and roasted root veg. Sublime sauces, herbs and dressings reflect the chef'south roots in vineyard, orchard and forest, from white wine sauces to duck in black cherry sauce, from forest sorrel sauce to wild mushroom sauce. End on divine lemon soufflé or archetype crème caramel.

The outside seating with a view of the Winelands. Photo supplied.

This selection comprises all the Stellenbosch restaurants that made the cut for the 2020 Consume Out 500, the list of all-time restaurants in the country as rated and reviewed past our panel of critics for the 2020 edition of Eat Out magazine (on sale now). But nosotros know there are many more than groovy spots in the area. Please tell us almost your favourites in the comments below.

Visited whatever of these spots lately? Remember to review your experience on our free app.

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Source: https://www.eatout.co.za/article/26-best-restaurants-stellenbosch/