We’re open
seven days a week for sit-down
Breakfast Mon-Fri: 07:00 – 10:30
Breakfast Sat-Sun & Public Holidays 07:30 – 11:00
Lunch & Dinner : 12:00 – 23:00
Sit-down dining 22:00
Welcome to
Stellenbosch Kitchen/Kombuis
Restaurant
Western Cape, South Africa
Restaurant to the boutique-style Stellenbosch Hotel, the Stellenbosch Kitchen/Kombuis Restaurant hosts a truly authentic Stellenbosch dining experience in the heart of the Cape Winelands. The restaurant is housed in a Cape Dutch style building, built between 1692 and 1701 and was recently declared a National Monument.
Located on the corner of historic Dorp Street and popular-hip Andringa Street, guests can relax on our terrace or dine in-house and enjoy an atmosphere of old-world charm whilst sharing in the ambience of social chatter.
Our chefs prepare traditional South African heritage food with a modern twist. Indulge in delectable dishes such as the Slow Roasted Lamb Shank from Riebeeck Kasteel, Premium beef fillet, Pan seared Kingklip or feast on the favourites and enjoy the flavour of the Tempura battered fish & hand-cut chips, the Monster Burger still made in the traditional way or the Risotto with fresh exotic mushrooms.
We follow a “pasture-to-plate” approach that focuses on sustainable use of the region’s finest seasonal ingredients. A tasteful recipe when paired with local wines.
SnapScan
available for payments at the restaurant.
SnapScan
available for payments at the restaurant.
STARTERS
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
Inspired by the cuisine of Valencia, Spain — a region famous for seafood and spicy chorizo sausage.
The origin of tempura (Japanese batter frying) dates back to mid-16th century Japan.
MAINS
A Jan Cats classic since 1989
Apprentice Valerius’ accidental invention pointed the way to a veritable cornucopia of risotto options.
DESSERTS
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.