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We found a spectacular historic building in the famous Dorp Street of Stellenbosch, which is known as “Die Eikestad” – The Oak City. We had to pay homage to the historic significance of our town and the building – hence Eike was born.
We all travel, eat and then return inspired by our experiences. Eike is all but being inspired by just about being South African. Eike will celebrate our food heritage. We will only serve a fixed menu, dietary requirements will be accommodated.
Gourmet Guide Description
Dorp Street in Stellenbosch is where tribute is paid to the oak, local
produce and the history of South African food. With 11 different
languages and many cultures to celebrate in our country, TV personality
and chef Bertus Basson pays respect to his upbringing, surrounds and
Afrikaans heritage.
Decor at Eike is considered and thoughtful. Square tables are covered
in leather tablecloths by day, linen at night. There are carefully
considered nods to nostalgia in the heritage building. Small touches,
like glass jars filled with acorns, provide a sense of place, and the
mismatched, old crockery truly strikes a chord.
The lunch menu offers two or three courses; dinner is a more elongated
affair to showcase the Chef’s menu. Wine pairings are always an
option. Both ensure that you will kick off with the unforgettable garlic
and rosemary ‘potbrood’, with whipped butter and kale, and Bertus’s
favourite ‘opsitkers’. There are many commemorations to choose from,
like ‘Mom’s cabbage bake’. The seared tuna loin with ‘koperpennieslaai’
starts the edible reawakening of memories. Spice-rubbed game loin
with grilled marrow, confit garlic, date and clove puree will be greeted
with a sigh and a smile. Linefish of the day, cooked over the open
flame, is accompanied by a trilogy of sweet potato – pie, roast and
puree – with ‘viskop’ soup. Or tuck into the sides of beef fat roast
potatoes and buttery gem squash with nutmeg.
Creations like ‘Die Eike’ will take you from yesteryear into sweet
heaven, created from acorns, dark chocolate mousse, chocolate cake
and vanilla ice cream. The classic guava and custard, almond and
guava sorbet, with a gentle hint of ginger, is splendid. Subtle too, is
the service, yet attentive and enveloping. You have, after all, been
welcomed into a special space, and time.
Reviews (105)
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Lisa D. Dined: 1 week ago
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Amor A. Dined: 7 months ago
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Colin V. Dined: 8 months ago
