Stellenbosch is home to some of South Africa’s best restaurants and is often called the culinary capital of the country. While beautiful all year round, it\u2019s during springtime that this historical university town in the heart of the Cape Winelands is most striking. Zethu Mageza from the Gourmet Guide went exploring and has sent us an update on what\u2019s new and noteworthy this season.<\/p>\n
From experimental and thought-provoking fine dining, to must-visit historical settings, seasonal menus, new openings and al-fresco lunch spots, we\u2019ve put together a list of must-try Stellenbosch restaurants.<\/p>\n
The Chardonnay vines are budding and as the gardens begin to bloom the perfume of the estate is profound. The fragrance of food plays a big role in Clinton Jacob\u2019s fare. Lighter, but still filling dishes will appear in line with the season. Clinton loves cooking with fire, and states that his favourite ingredients are sun, wine and friends. There is no doubt that the Graff ethos of taking something raw and polishing it to its optimum, from plants to people and rare gems, is evident in this kitchen and on each plate.<\/p>\n
\u201cSeasons are so unpredictable \u2013 this year we had Jerusalem artichokes for three weeks, last year for three months. I work closely with the garden team to ensure that what is fresh and seasonal is seen on the plate.\u201d \u2013 Clinton<\/p><\/blockquote>\n
During his third year of studying actuarial science, Clinton decided that he wanted to be a chef, so enrolled at Capsicum Culinary School. An internship at Indochine at Delaire Graff Estate followed, and his culinary career began to take shape. More than a decade later, he is back on the estate, \u201cheading up a kitchen that I feel so close to,\u201d says Clinton. He loves
\nplaying with lesser-used ingredients, and makes a stellar persimmon dessert with citrus, basil oil and amasi sorbet. Don\u2019t be surprised to see onion and tomato in his puds.<\/p>\n\u201cI cook simply and want to present well executed, beautiful food.\u201d \u2013 Clinton<\/p><\/blockquote>\n
Clinton favours the use of fynbos, which grows prolifically in the Banhoek Valley. He loves playing with edible flowers so expect blooms like begonias, rose pelargoniums and confetti bush to pop up as he changes two dishes a week on the menu.<\/p>\nBook Now<\/a>\n
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