Situated in the dramatic hilltop wine cellar of the Waterkloof Wine Estate, tables at CHORUS are afforded views of surrounding fynbos, vineyards and the curve of False Bay. The setting is contemporary – a glass cube protruding from the concrete-dominant structure into which natural light fills a double volume dining room. Refined elegance is the hallmark of its décor, lighting and displays of oversize art. This is the stage, set for a menu that changes with the seasons, inspired by the location’s ingredients and exceptional wines.

A unique South African open-fire dining experience

The restaurant Eike, Afrikaans for oak, takes its name from the tree species for which Stellenbosch is known and loved. But the name is also a nod to the old historic building on Dorp Street in which the restaurant is located, and the immense sturdiness of heritage. We are a country of diverse people and influences, unified by our memories of treasured gatherings for a meal. From these influences, drawing inspiration from nostalgia, the menu is crafted in an open kitchen and its open fire grill. The style is refined and intimate, elevated by soft lighting, subtle wood finishes and rich, deep colourscapes all dedicated to creating soulful dining experiences.

Chic dining in heavenly seclusion

The Basson Family’s beloved pig and hound got on surprisingly well together. Naming them, and subsequently his restaurant, Spek and Bone after the classic combo of pork-and-beans seemed appropriate for a chef. This timelessness echoes in the restaurant, tucked away on a secluded square that was once home to the original Stellenbosch produce market and run by chef Michael Fuller. A narrow passage is its entrance, surprising first timers when they emerge onto the delightful courtyard, under the twinkle of daisy-chain lights at night. The setting is elegant, offering a menu of small plates and selection of niche, interesting wines and the promise of a memorable occasion.

The family-friendly dive bar

Rock ‘n roll through and through, Kantien fills up quickly, especially on Friday afternoons. It’s that kind of place. Pizza is the focus, though not exclusively, and meals may be ordered as take-away too – all with the Bertus Basson touch. Choose between street-side, indoor or backyard pergola-covered tables for a relaxed, let-your-hair-down kind of meal.

Linger longer at the home of an Elgin giant

BLOEM is our restaurant on the Paul Clüver Wine Estate in Elgin, just 60 minutes’ drive from Cape Town CBD. It’s a cosy venue run by chef Carla Burger and decorated to reflect the beauty of the nearby fynbos wilderness and wholesomeness of farm life and outstanding produce. BLOEM’s menu caters to the mood, with a selection of unfinicky small plates that may be enjoyed with wines from the celebrated cool-climate cellar. Outside, the Pizza Garden offers a casual alternative with a menu of pizzas and snacks. Its tree-encircled lawn and picnic benches are an invitation to families with youngsters to linger longer.

Burgers made right, and plenty more

In a world full of smash burgers, De Vrije Burger throws down the gauntlet. Here, it’s all about slabs of beef, double fried hand cut chips, free ice-cream coupons and sauces made with our own home-made recipes. Plus, there’s a super quirky drinks list to boot. De Vrije Burger is the home of great burgers-and-fries. It’s simple and amazing – so amazing, in fact, that the restaurant is a provincial winner of the Eat Out Everyday Eatery Best Burger Award. The buns are home-made; the beef, 100% free range; and, the trimmings – all fresh and top quality. As it should be. The place is wonderful for a quick and delicious bite to eat, any day of the week.

With every De Vrije Burger purchased you get a free De Vrije Roomys.

Slick city dining with a wild edge

The city location of Ongetem – Afrikaans for untamed – says as much about the name’s inspiration as it does of the kitchen’s aspirations, not to mention the reputation of Bertus himself. Here, the bristling energy of a modern city at the Cape of Storms is merged with the tumultuous history of a supply station for ships plying the trade routes. Food gardens once grew here in abundance and people came from everywhere to leave their mark. These are all subtle touchstones in the thematic style of the contemporary venue as well as its menu, designed for an eclectic audience.

Historic simplicity and family-friendly dining

The restaurant name says it all: Toevlug is translated from Afrikaans as sanctuary – a place of caring, nurturing and authentic hospitality. Perhaps the same can be said for the old manor in which the venue is situated on the historic wine farm of Annandale. After all, home is where the heart is and everything at Toevlug reflects this truism. High-roofed ceilings and sparse, tasteful furnishings adorn rooms filled with natural light. Outside, garden tables are covered in dappled light – idyllic settings for enjoying a heritage menu given contemporary interpretation. Toevlug is run by chef Drikus Brink.

The Bertus Basson Restaurant group can cook for you – whether a wedding, private function, corporate event or more. This division, called Abundance Catering, is run by chef Adele Grewar and focuses on substance over style with service available across the Western Cape. Applying the group’s food philosophy and core values, Abundance uses fresh and high-quality ingredients harnessed by experience and passion to provide solution-oriented catering services no matter the scale.