Regarded as the unofficial HQ for wine luminaries, this warm, relaxing venue boasts over a decade of generous, uncomplicated food and friendly service. Seasonal menus offered by Natasha Wray take superb advantage of fresh produce available daily, whilst the restaurant is also noted for its dry aged organic beef and has won worldwide acclaim for its winelist.

This new spot in the winelands is raising many an eyebrow. Set on a historic wine farm, Babylonstoren, the restaurant is supplied by an eight acre vegetable garden. Babel's menu is driven by the seasons and what nature dictates. With over 300 fruits, vegetables and herbs to choose from, there is always something fresh and surprising. Babel restaurant's kitchen, inspired by renowned South African food fundi, Maranda Engelbrecht, prepares simple yet delicious meals that come straight from the Garden or from the surrounding valley.

It's almost impossible to resist filling up on Tina Jewell's complimentary foccacia and sourdough breads. Husband Neil adds flair with dipping sauces, unusual pickles and chutneys that suit this colourful country venue. Quirky menus change regularly but usually include an antipasti platter with home-cured meats and popular yoghurt cheese balls.

Chef-patron Matthew Gordon and his wife, Nicky, oversee this award-winning restaurant. Much of the food served is from the valley - fresh salmon trout bred and grown in the cold stream water that flows down the mountains, vegetables and herbs, fruit from the surrounding plum, peach and pear orchards, seasonal berries, goat's milk cheese from Paarl, line fish delivered daily from the Indian and Atlantic Oceans, mussels from Saldanha Bay, oysters from Namibia and lamb and game from the Karoo.

Chef George Jardine has moved from the city. Local ingredients featured from the vegetable garden, wine barrel fish smoker and wood-fired oven. Specialities: Smoked Yellowtail, steamed Saldanha Mussels, seared rib-eye and Springbok potroast. Featured in Top Ten Restaurants.

The Tasting Room (not to be confused with iCi also at Le Quartier) has been nominated among the world's top 50 restaurants for 3 years running. Course after course of exquisitely presented culinary delights showcase chef Margot Janse and her team's award-winning talent. Guests can choose a four, six or eight course dining experience from a constantly evolving menu.

Overture is a new venture by award winning chefs Bertus Basson and Craig Cormack. The restaurant, set on a glorious wine farm Hidden Valley, offers extraordinary views of Table Mountain, the Stellenbosch Valley and even Robben Island on a clear day! Their focus is very much on local, seasonal produce and present a small, daily menu in order to keep up with the season's offerings. Taste sensations abound and all the dishes are paired with the superb Hidden Valley and Land's End wines.

While the 18th Century Manor House and The Owner's Cottage reflect their Huguenot heritage, The Restaurant at Grande Provence projects a chic industrial design presence. The menus exude culinary excellence, with the signature dishes of The Restaurant hitting all the right notes - honest, fresh and delicious. Prepared from local fare and flavoured with global influences both modern and classical, the cuisine is characterised by a philosophy of innovation through passion and simplicity.

Food with a European slant and distinctive African feel. Venison with chilli chocolate jus is a favourite. Well known for its vegetarian delights and seasonal specials. Excellent wine list and efficient service.

The gastronomic pride of lovely Franschhoek where cuisine is not only stirred up with professionalism and care to suffice even the most expert connoisseur, but is wielded into shapes of colour-coordinated wonder! The well-trained palette as well as the unaccustomed taste buds of young and old will be enthralled and sufficed by local lad, Reuben Riffel, named by Eat Out magazine as South Africa's best chef. The bar-counter is the wing of a Dakota airplane!

Winner of Restaurant of the Year, Chef of the Year and Best Service of the Year, this restaurant has soared to fame. Chef, David Higgs plays with flavour combinations offering 4- or 6-course menus with option of wine pairing. Sustainable food and local food are the star performers with appearances by pigeons and quails with momentum carried through right to the cheese plate.

The Big Easy, named after the man himself (Ernie Els of course!). Nestled among the quirky architecture on South Africa's second oldest road, the oak tree-lined Dorp Street, La Gratitude is a beautiful, 16th century Cape Dutch building. The utmost importance is placed on serving great food and fantastic wine. There is a distinctly French influence and the emphasis is on using the finest, freshest ingredients to produce world-class food in this historic setting. The personally selected wines complement the menu.

Topsi Venter could well be the grande dame of South African cuisine! The restaurant is open plan, and patrons can observe every move made in the kitchen. "It is not unknown for customers to walk around the kitchen. And so it should be," says Topsi, "I only use the highest quality and freshest ingredients, after all, that is the basis of good food."
Local delicacies such as marinated perlemoen, leg of Blesbuck and home-made ostrich sausage adorn the blackboard.. She will also adapt portions for smaller eaters and vegetarians.