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Chef Pieter Vlok is passionate about food; he transforms simple ingredients with great skill into exquisite and effortlessly presented meals. Pieter adds unique and authentic flavours to a variety of mouth-watering dishes, which reflect a South African personality. His ideas are bold and fresh and it is important to Pieter to present ‘real’ food perfectly. We strive for excellence in our food, wine and service in a relaxed atmosphere. The chefs are enthusiastic and love what they do. Thank you for joining us in this experience!
At the Vine Bistro we serve flavour-packed classic bistro food with a modern twist. Our kitchen team, headed by chef patron Christophe Dehosse, together with head chef Alex Rykaart, work with the best fresh, local ingredients available. The Vine Bistro is situated on Glenelly Estate in Ida’s Valley, conveniently only 10 minutes away from the heart of historic Stellenbosch. The views, from our elegant dining room across the fynbos garden and vineyards up towards the Simonsberg foothills, will take your breath away. A warm and heartfelt welcome, friendly and attentive service and a sublime dining experience awaits.
Operating hours :
Lunch: Tuesdays to Sundays 12:00 – 15:00
Dinner: Fridays to Saturdays from 18:30 to 20:00
Here at Guardian Peak, we believe that a lifestyle without wine is incomplete. Our Live with Wine philosophy is built on our firm belief that wine and food should be inseparable in our daily diet. That is why we present our wines to you in a relaxed restaurant setting, where wine with food is our focus. Try our new summer menu, or join us for a sundowner on long summer evenings.
Lunch is served daily from 12h00 – 15h30
Dinner hours: 18h30 – 22h00, last orders taken at 21h00.
“Serving breakfast, coffee, cake, wine and lunch. Seasonal menus change often, featuring flavoursome dishes made from scratch, using regional produce. Typical breakfast dishes include filled omelettes, French toast, charcuterie & local cheeses. Lunch time menu examples are herb-crusted pork loin served cold with salad and pickles, steak & chips, smoked trout with crème frâiche & lemon dressing, baked aubergine with chimichurri, and fruit tarts or crème caramel for dessert. The atmosphere is relaxed and family friendly with a cosy fireplace in winter and a vine-shaded stoep overlooking the gardens to be enjoyed in the summer.
The Kraal Restaurant is tucked into the shaded, stone-walled courtyard at Joostenberg Wine Estate. Tables are set among fruit and olive trees, alongside the werf garden and winery. In winter, guests gather inside the historic “waenhuis” – a cosy farm building where wine tastings are usually hosted – offering a warm, intimate space when the weather turns cooler.
Our district has always been a mixed farming area, and we are lucky to have access to a wide variety of fresh, local produce. Every week we create a three-course set lunch menu, inspired by farm traditions, places we’ve travelled to, and cooks who have inspired us. It’s all about generous, slow hospitality and honest flavours.
In both 2024 and 2025, The Kraal was named one of the Top 10 restaurants in the Dineplan Reviewers’ Choice Awards – recognition we’re grateful for, and a reflection of the warm farm hospitality we aim to share with every guest.
The Red Leaf Bistro at Beyerskloof Wine Estate offers one of the most memorable culinary experiences in Stellenbosch.
Here one can enjoy the calm and serene views across rolling Boland vineyards whilst enjoying great food and superior wines.
Our signature dish “the Pinotage Burger” is known throughout and nothing beats the comfortable look and feel of this family-style restaurant.
A classic South African dining with a modern twist in an elegant and recently renovated De Volkskombuis restaurant which dates back to the early 1970s. The menu features some of the signature old traditional favourites such as Meraai se Hoender Pie and Boland Bobotie with an impressive wine selection carefully put together to showcase all the terroirs within the Winelands. Rustic and contemporary design and features set a perfect ambiance for a great dining experience”
A visit to Somerbosch is not complete without enjoying a rewarding bite at our Bistro! Run for many years by Landa Roux, Somerbosch regularly receives excellent reviews from its patrons. Chef Zenta’s experience and passion fuel the creativity of our enthusiastic kitchen team, resulting in a constantly evolving menu. Some of our beloved dishes include crispy roast duck, calamari salad and homemade strawberry ice cream, which have been on our menu for well over a decade. Be sure to ask your waiter for suggestions for the best suited wine to pair with your meal. Various other beverages are also available, including a wide variety of hot beverages & our deliciously refreshing strawberry daiquiri. Our delectable cuisine can be enjoyed in a relaxed and intimate setting, with outside seating providing views of the vineyards and lush garden, or the cozy warmth of our indoor seating, nestled beside a crackling fire.
The Wijnhuis is located on Church Street, one of the most historical and most photographed streets in Stellenbosch. The building dates back to the late 1600’s and is one of many characterful and beautifully restored properties in the bustling historic centre. There are a number of choices for visitors to the Wijnhuis. One can choose to be seated for a light lunch under the oak trees; The upstairs restaurant is frequented by tourists, local business people, families with children and students from the nearby Stellenbosch University.
When the Hussar Grill first opened in Rondebosch in 1964, it set a new standard for the South African steakhouse, an intimate space where quality, warmth and attention to detail came together in perfect harmony. Over the decades, we’ve earned a loyal following and the privilege of serving generations of guests who return for the same reason: an experience that feels both familiar and exceptional. From one Cape Town restaurant, our legacy has grown across South Africa – a favourite destination for those who value authenticity and exceptional dining. From our perfectly aged steaks to our celebrated wine selection, everything we do is guided by respect for tradition and a passion for excellence.
We source only the finest Class-A beef and venison, personally overseeing the maturation of every cut. Our beef is wet-aged for a minimum of 28 days to ensure exceptional tenderness and depth of flavour. Every plate reflects our chefs’ precision, and our service remains as warm and attentive as it was on day one.
Wine has always been part of the Hussar Grill’s story – whether from our award-winning list or your own collection, always with no corkage – each pour invites you to linger. Recognised with Diners Club Platinum Awards, our wine lists reflect a dedication to curation and detail. And in honour of our heritage, we created The Hussar Grill Red, a signature blend that celebrates our legacy of excellence spanning six decades.