A tradition built tirelessly by three generations, lunches at La Petite Ferme Restaurant are legendary. A feast of culinary delights that beguile and entertain, the food reflects the creative energy and raw talent of a dedicated staff combined with an abundance of fresh local ingredients. Perennial favourites include their whole smoked, deboned rainbow trout and slow-roasted lamb. One of the most popular restaurants in Franschhoek for the last 20 years. Great views of the valley.

The dining room, originally the old kitchen of the manor house, still has the original oven and fireplace which form part of the character and charm of the homestead. Dinner is a four course, candle lit affair, with carefully selected wines with each course and changes each evening for the duration of your stay. The menus are inspired by the regional produce of Paarl and vegetables and herbs are grown in Roggeland's own gardens. The menu de gustation, with specially selected wines to partner each dish, varies daily.

Sit outdoors under the oaks, or in the simple, comfortable dining room, and order from the ever changing blackboard menu. Chef partners, Nic van Wyk and Michael Brougton produce uncomplicated food, with great depth of flavour, and the sauces are concentrated and pure. The ambience is simple, friendly and relaxed, much like the service. There are nine Kleine Zalze wines by the glass, so food and wine pairing is fun. Kudu carpaccio is great, the prawn risotto is a winner, and be sure to have the roasted pear and Frangelico crème brulee.

De Volkskombuis has, over the years, become known for specialising in traditional Cape cuisine. A selection of traditional specialities, such as Bobotie, Waterblommetjiebredie, Meraai's Chicken Pie and Karoo Lamb have been favourites on the menu over the years. The chef, Dawid Kriel, adds new world ideas and styles to his special menu to offer patrons a greater variety of options.