Our kitchen teams culinary efforts are sure to delight your palate with our award winning a la carte menu. Our focus at Makaron is to provide for our guests mouth-watering food in an elegant and comfortable environment. Our team has been cooking up a storm at Majeka House since November 2008. With a renewed look in Makaron restaurant, made possible by the talented Etienne Hannekoms designs and the owners passion and belief in authentic, true and elegant food, which the kitchen team translates with creativity in their dishes.
In a leafy corner of the university town of Stellenbosch rests Majeka House. Here chef Lucas Carstens is putting Makaron on the map with his nod to the trend of tapas-style eating. Stylish and refined, the small-plate menu delights local and international diners. Their sommelier has hand-selected fine wines from the surrounds. Look out for the dish that best represents Lucass personality, the baby risotto with raw mushroom and cured egg yolk shavings. Note the warm trout with bone marrow, cauliflower and basil, and Leipoltds springbok ‘rafeltjievleis with stewed fruit and pickled onion. In spring you will see pod vegetables, artichokes and guava on the menu, in summer succulent fruits come into their own. In autumn pears, citrus and celeriac make a guest appearance and in winter root vegetables come to the fore. Lucas enjoys fermentation, pickling, preserving and the process of cheese making. He favours modern, exploratory techniques and cooking with fire. “Fresh, local ingredients and produce inspire me most,” he claims. “My travels definitely inspire me and there is always something you bring back from travelling, and while new tastes inspire me, it does not really change my style.” The experience at Makaron focuses equally on food, wine and the guests. Lucas uses only food grown in and around Stellenbosch and the winelands, supporting small, organic growers. “We know where our food comes from,” he proudly states. “There will always be a dish or two that is inspired by our food history, or heritage, or a recreation of a memory.” Chef Lucas Carstens