Welcome to

Stellenbosch Kitchen / Kombuis

Our “pasture-to-plate” approach focuses on sustainable use of the region’s finest
seasonal ingredients.




Our

MOST POPULAR DISHES

  • Potato gnocchi, butternut, sun-dried tomatoes, olives, goat's milk feta, basil pesto

    In the 19th century, Pellegrino Artusi — "the grandfather of Italian cuisine" — published the official gnocchi recipe.

    • Price75
  • Caesar Salad: Local cos, pancetta, Grana Padano, hen's egg, Caesar dressing

    Attributed to Caesar Cardini, Italian restaurateur extraordinaire and first served in Tijuana, Mexico on 4 July 1924

    • Price80
  •  Oven-grilled calamari, chorizo, red pepper, chick peas, smoked paprika, sherry vinegar

                              Inspired by the cuisine of Valencia, Spain — a region famous for seafood and spicy chorizo sausage.

    • Price85
  • Prawn risotto, broad beans, lemon preserve, grilled courgette, sweetcorn, prawn butter

    Apprentice Valerius' accidental invention pointed the way to a veritable cornucopia of risotto options.

    • Price155
  • Roast pork belly, pickled red cabbage, apple and beetroot purée, potato gratin

    In 2011 — after 50 years — the trade in pork belly futures on the Chicago Mercantile Exchange came to an end.

    • Price165
  • Pan-seared line fish, fennel velouté, prawn barley risotto, grilled prawn, red pepper fondue

    "Line fish" refers to fish of smaller species, caught from the shore or with lines from boats, rather than by gargantuan fishing trawlers.

    • Price185
  • Apple and almond tart, vanilla bean ice cream, ginger crumble, crème anglaise

    Frangipane is an almond-based tart filling used since 1674 – initially by French confectioners (who oftentimes appear to have the drop on other confectioners, as we've seen in the fondant matter).

    • Price70
  • Fondant of black cherry and Valrhona chocolate, Bulgarian yoghurt ice cream

    American chef Jean-Georges Vongerichten claims to have invented molten chocolate cake (fondant) in New York in 1987. However, French chef and chocolatier Jacques Torres disputes this claim, arguing that such a dish had already existed in France.

    • Price75
  • Artisanal cheese plate: Goat's black pepper chevin, gorgonzola, baked brie, fig compote, red wine pear, pancetta

    The history of cheese pre-dates recorded history.

    The earliest archaeological evidence of cheese-making dates back to 5500 BC in what is now Kujawy, Poland.

    • Price95

What's

NEW?

TRIPADVISOR

FACEBOOK

Only a couple of days left to enter our #StellenboschKitchenSelfie competition! Vrede en Lust Wines are giving away some great prizes, so get to Stellenbosch Kitchen today and get snapping! From weekend getaways at Vrede en Lust Estate to great wines all up for grabs! ... See MoreSee Less

View on Facebook

A great review from a globe trotter, all the way from Pittsburgh. ... See MoreSee Less

View on Facebook

We are delighted by all the wonderful reviews! Make sure you visit us here at Stellenbosch Kitchen and come and enjoy the great food and excellent service for yourself! ... See MoreSee Less

View on Facebook

BUY ONE GET ONE FREE ON ALL WINE AND BEER! 3h30-6pm today! Only at Stellenbosch Kitchen! ... See MoreSee Less

View on Facebook

Thank you for taking the time to write some great reviews! We look forward to having you back at Stellenbosch Kitchen! ... See MoreSee Less

View on Facebook