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.
Risotto with fresh exotic mushrooms, Grana Padano, truffle oill
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
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.
Monster Burger, spicy aÏoli, onion marmalade, Healey’s cheddar, sesame bun
A Jan Cats classic since 1989
Tempura battered fish, hand-cut potato chips, mushy peas, sauce tartare, charred lemon
In 1860, J. Malin of London and J Lees of Manchester both claim to have been the first to serve fish and chips together.
Risotto with fresh exotic mushrooms, Grana Padano, truffle oil
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574.
Dark chocolate and toffee fondant, white chocolate ice cream, passion fruit anglaise
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.
SnapScan
available for payments at the restaurant.
SnapScan
available for payments at the restaurant.
STARTERS
Risotto with exotic mushrooms, Grana Padano, truffle oil
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
Legend suggests that apprentice Valerius accidentally invented Risotto alla Milanese at his master’s wedding in 1574
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.
Inspired by the cuisine of Valencia, Spain — a region famous for seafood and spicy chorizo sausage.
Prawn tempura, courgette, celery, mushroom, citrus ponzu, basil emulsion
The origin of tempura (Japanese batter frying) dates back to mid-16th century Japan.
The origin of tempura (Japanese batter frying) dates back to mid-16th century Japan.
MAINS
Monster Burger, spicy aÏoli, onion marmalade, Healey’s cheddar, sesame bun
A Jan Cats classic since 1989
A Jan Cats classic since 1989
Prawn risotto, garden peas, lemon preserve, grilled courgette, sweetcorn, prawn butter
Apprentice Valerius’ accidental invention pointed the way to a veritable cornucopia of risotto options.
Apprentice Valerius’ accidental invention pointed the way to a veritable cornucopia of risotto options.
DESSERTS
Dark chocolate and toffee fondant, white chocolate ice cream, passion fruit anglaise
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.
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.
We had dinner this evening in these absolute fantastic location. It was the last meal from our 13-days SA-Trip. We had the Sea-Food-Specials and Monster-Burger and a perfect temperatured white wine. Superb!!! 🙂 Last but not least, our waiter BUSI did a perfect job. Always there for us and incredible friendly. Ask for him!!! THX a lot for an unforgettable evening!
Very nice food and great service. Sidu served us very well and was very well conversant with wines and food offerings. Felt nice and at home. Very relaxed setting and nice easy going place.
Service was great. I was served by Sidu and he was attentive and kept checking on me. He was also informed and helpful. I enjoyed the warmth of the Stellenbosch Kitchen.
Once again, exceptional service Sheldon! I Enjoyed the oxtail so much. Woooooooow! The taste out of this world indeed. The music complements the food too. Thank you Sheldon for the excellent service
You have to visit the Stellenbosch Kitchen. We had the monster burger and fish and chips for lunch, lovely. Prices are affordable and the service was brilliant. a warm and friendly atmosphere. Would definitely recommend it!!!
We kept coming back to this great little restaurant because of the wonderful food, creative menu and great service. The kudu carpaccio is to ‘die for’. I also highly recommend the pork belly and risotto. All the dishes and drinks are very well priced.
We had breakfast there twice. There was a lot of choice, from warm dishes to fresh fruit, croissants, juices and coffee. Furthermore, there was a good atmosphere and the service was top. Thank you Tuli and the rest!
What a superb experience and meal at this wonderful establishment. The calamari and chorizo starter which my 2 sons had, the mains of braised pork, beef fillet, prawn risotto and my mouth watering pan seared kingklip, were all so tasty, fresh and beautifully plated. Our Simonsig Kaapse Vonkek complemented our meal perfectly. Sheldon , our waiters was brilliant, attended to our every need and was at our beck and call constantly. All in all, delightful evening, and we will definitely be back and recommend this fine eatery to all.
Great experience from the start, welcomed by Sidu – I followed his recommendations for food and drink, with lam racks and wine, which were an amazing experience. The place has wonderful ambiance, and Sidu and the rest of the personnel were professional and pleasant.
We were welcomed very friendly! It has a lot of space, you do not sit close together. Very good meat and super fine salad! Was very child friendly and have very good wines! Always happy to return
Had dinner here tonight – walked/driven past it many many times but never went in. Tonight I did and was glad I did.West Coast mussels in a sparkling wine sauce (absolutely delicious).Followed by KingKlip in a Chardonnay sauce also stunning.
We had dinner at the kitchen and really enjoyed our meal. The service and food were excellent. I particularly preferred the gnocchi and butterscotch cheesecake. A very nice way to end the day.
How this place has turned around in a year! So glad we tried it again. The service was fantastic and the food was beautiful; stunning selection, great quality and perfectly prepared. My husband had the seafood platter, which was fresh and generous.
One of my favourite restaurants in Stellenbosch. The mushroom risotto is a must try! Big thank you to our waitress, Marvelous, for being so attentive and making our evening that much better.
We stayed at the hotel behind the restaurant and chose to dine there on the last minute. What an amazing surprise! We were welcomed by the staff with an excellent service. The ambiance of the restaurant was very nice. The food was amazing (the looks and the taste!) We asked our waitress to help us pick the wine for the dishes we chose and it was excellent wine a perfect match with the food.
Great experience from the start, welcomed by Sidu – I followed his recommendations for food and drink, with lamb racks and wine, which were an amazing experience. The place has a wonderful ambiance, and Sidu and the rest of the personnel were professional and pleasant.
If you like value for money, tasty and well-presented food and personal service, this is the place to have breakfast. Best poached eggs we’ve tasted anywhere in Cape Town. (And we all know they can be a disaster if not timed perfectly.) Walk-ins welcome. Definitely recommended.
I stayed at the Stellenbosch Hotel and ate here twice for dinner during my stay and every morning for the breakfast. Both dinners, the food and wine were excellent and the service was friendly and just attentive enough.
Serendipity….the dictionary description is an unplanned, fortunate discovery. And that is the perfect way, to sum up our experience. My partner and I originally lucked upon this nirvana while looking for a place to have a refreshing beverage. One drink became three while being thoroughly entertained by the “Doctor” behind the bar.
Went for graduation dinner and the service Sidu our waiter gave us was outstanding. The food and wine were great too. It was beautiful. The whole family had fun. Worth a pop in.
BLOG POSTS
Where
to find us…
Corner of Dorp and Andringa Streets, Stellenbosch 7600, South Africa
P.O. Box 500, Stellenbosch 7599, South Africa
P.O. Box 500, Stellenbosch 7599, South Africa
FACILITIES
Air-conditioning
Wheelchair accessible
Baby-chairs and changing facilities
Air-conditioning
Wheelchair accessible
Baby-chairs and changing facilities
