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Bloem at Paul Cluver

Reviewers' Choice Awards 2022
Tapas South African Contemporary Charcuterie Boards
Location Pointer Paul Clüver Family Wines, N2, Kromco Turn off, De Rust Estate, Grabouw, 7160, South Africa
4.6
(724 reviews)
RRR
Menu
Favourite

Attributes

  • Child Friendly
  • Outdoor Seating
  • Wine Estate
  • Reviewers' Choice 2022 - Top 100

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Menu
Favourite

On Paul Clüver Family Wines lies the new restaurant by Bertus Basson and Carla Burger.
Open Tuesdays to Sundays from 08:00 - 11:00 for breakfast and 12:00 - 14:30 for lunch.
Our focus is simple farm cooking in the heart of Elgin and we cater for the whole family.

Opening Hours

  • Monday CLOSED
  • Tuesday 09h00 - 16h00
  • Wednesday 09h00 - 16h00
  • Thursday 09h00 - 16h00
  • Friday 09h00 - 16h00
  • Saturday 09h00 - 16h00
  • Sunday 09h00 - 16h00

Reviews (724)

4.6 out of 5.0
Based on the past 12 months
Food 4.7
Value 4.3
Service 4.7
Ambience 4.7
  • Calie S. Dined: 4 days ago
    4.8
    Food 5.0
    Value 4.0
    Service 5.0
    Ambience 5.0
  • Richard S. Dined: 4 days ago
    4.3
    Food 5.0
    Value 4.0
    Service 3.0
    Ambience 5.0

    Reviewed on: Mon 13 Oct 25
    Food 10/10. Setting 10/10. Value for money 10/10. Staff 5/10 - they were not that friendly and accommodating.

    1
  • Dalene D. Dined: 1 week ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0
  • Leah S. Dined: 1 week ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Tue 07 Oct 25
    We had the most wonderful afternoon celebrating our 1-year anniversary at Bloem, and I’m still thinking about the meal! We went with the Chef Set Menu, and wow, it was the best decision. There were so many tempting options on the menu, so having the chef take the reins made everything so much easier and it didn’t disappoint one bit. Every dish was bursting with flavor, and there was more than enough food for two people to share. The seasoning was on point, and each bite felt like a mini celebration. And pro tip: if they ask you if you want the homemade bread, don’t even hesitate. It’s definitely a yes! It was the perfect way to soak up all the deliciousness. Highly recommend it for anyone looking to indulge in something truly special. Thank you, Bloem, for making our anniversary so memorable. We’ll definitely be back!

  • Sue G. Dined: 2 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Fri 03 Oct 25
    Our first visit. Great venue with vineyard and mountain views. The food was superb, every dish very different and carefully thought out . Could not fault, enough choice for all tastes even though menu small. Very good wine list with plenty of choice, in addition to the excellent Paul Cluver range. Service was relaxed and efficient. We will be back and recommend to friends and family.

  • Janette Pillay D. Dined: 3 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 22 Sep 25
    Thank you for a lovely and personalised experience for my large group. It was very appreciated. We will be back.

  • Nicolene B. Dined: 3 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 22 Sep 25
    Bloem is a stunning restaurant with gorgeous views. The food is priced accessibly even though it is of exceptional quality and style. The team is really warm and inviting, taking extra care in explaining the detail and inspiration that goes into each meal. It’s the perfect place to stop on your way to the Garden Route, Overberg, or to take a drive out of town on the weekend. Well done, Bloem team!

  • Stephen P. Dined: 1 month ago
    4.5
    Food 4.0
    Value 4.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Tue 16 Sep 25
    Loved going as a first timer. Beautifulma setting on a working farm As a doctor I remember Paul Cluver as a tall blonde neurosurgeon in a long white coat. What a career transformation to farmer, wine connissieur, and conservationist.I liked the use of the tapas concept. However the fine food dining was a bit over the top , the food overcomplicated and smacked more as a conscientious farmer’s wife trying to be chef. I real Chef would be simpler and more straightforward use of fresh food bought at the market or harvested that morning. For example a simple piece of fine fresh steak or fish than the mix of ingredients with names I hardly understood. Think how the French really do it by going to the local market every day or use of ingredients growing on the farm picked that morning I did like a glass of the reserve Chardonnay sipped slowly and thoughtfully embracing the wonderful environment. Placated

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