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The Restaurant look and feel Perched on a hill, with a view of Cape Town’s biggest table, De Grendel Restaurant gets its inspiration from the foundation it was built on. The farm itself has been in the Graaff family for three generations. Baronet Sir David Graaff, retired politician and leading wine farmer, continues the legacy left by his father and grandfather before him. The...

The Restaurant look and feel

Perched on a hill, with a view of Cape Town’s biggest table, De Grendel Restaurant gets its inspiration from the foundation it was built on. The farm itself has been in the Graaff family for three generations. Baronet Sir David Graaff, retired politician and leading wine farmer, continues the legacy left by his father and grandfather before him.

The seamless transition from heritage to a modern restaurant is evident in every touch. Restaurant manager Jonathan Davies and Lady Sally Graaff took their creative cue from the family farm house and blended it with the present with touches of De Grendel’s past.

Rustic, handmade ceramics by potter Mervin Gers are decorated with the family crest with huge wobbly bowls standing in as bread baskets. The warmth of wood, old family photographs (one showing a dashing Sir De Villiers Graaff dancing with a young Queen Elizabeth) and other symbols of the Graaff family history combines with contemporary elements.
The Wine

Custodians of the vineyards and cellar are Cellar Master Charles Hopkins and winemaker Elzette Du Preez. Their wine philosophy marries with soft touch that De Grendel was founded on. They see wine as making itself, and watch over the vines, merely assisting where nature can’t. The wines from De Grendel keep the medal cabinets full with recent wins, The Pinot Gris du Monde for their 2012 Pinot Gris, Top SA Wines for the 2010 Pinot Noir, Veritas double gold for Shiraz 2011, Koetshuis Sauvignon Blanc 2013 and Merlot 2010.

The tasting room also serves as place for pre-dinner drinks, or a post lunch addition to the De Grendel experience. The wine served in the restaurant is sold at cellar door prices.
The Food

Bringing his love for local produce to the kitchen is Ian Bergh, who loves nothing more than sourcing local produce.

His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe. Today Ian pairs his technical skills and inventive nature with a flair for food that’s as imaginative as it is comforting. Knowing his way around the nooks and crannies of the Cape culinary scene, he nurtures his relationship with local suppliers and food artisans. He is also an expert butcher with a special interest in artisanal sausage-making.

At the restaurant farm produce, from honey and yoghurt to guinea fowl and pasture-raised meat, is given an inventive, modern edge. Even vegetables from Lady Graaff’s own vegetable gardens, such as kohlrabi and Jerusalem artichokes find their way to the diners’ tables.