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Bertus Basson

Celebrated South African Chef, Bertus Basson, has a food philosophy rooted in traditional South African
food culture with a modern outlook. Bertus is famed for the remarkable success of Overture, which he established
as chef and owner in 2007. The picturesque wine lands restaurant has be awarded prestigious
accolades from the Eat Out guide and Rossouw’s Restaurant guide.

As a chef, Bertus advocates believing in what you do, as well as having faith and
confidence in your produce. His commitment to great food made with fresh, local
ingredients, and an acute attention to detail is the key to the culinary success
for which he is highly regarded. His emergence into media and television as a
host and judge on The Ultimate Braai Master, Brood and Botter and Goed, Beter, Bertus has made him
a popular television personality and recognisable throughout South Africa.

As an energetic entrepreneur, he has expanded his food empire to include his own
range of condiments, and more restaurants: Spek & Bone, De Vrije Burger and Eike in Stellenbosch.

Bertus and his team also caters for private events.

Bertus Basson

Celebrated South African Chef, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of Overture, which he established as chef and owner in 2007. The picturesque wine lands restaurant has be awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide.


As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. His emergence into media and television as a host and judge on The Ultimate Braai Master, Brood and Botter and Goed, Beter, Bertus, has made him a popular television personality and recognisable throughout South Africa.

As an energetic entrepreneur, he has expanded his food empire to include his own range of condiments, and more restaurants: Spek & Bone, De Vrije Burger and Eike in Stellenbosch.

Bertus and his team also caters for private events.

About

Celebrated South African Chef, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of Overture, which he established as chef and owner in 2007. The picturesque wine lands restaurant has be awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide.


As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. His emergence into media and television as a host and judge on The Ultimate Braai Master, Brood and Botter and Goed, Beter, Bertus, has made him a popular television personality and recognisable throughout South Africa.

As an energetic entrepreneur, he has expanded his food empire to include his own range of condiments, and more restaurants: Spek & Bone, De Vrije Burger and Eike in Stellenbosch.

Bertus and his team also caters for private events.




Overture restaurant is situated on the foothills of the Helderberg Mountain, were it found a home at Hidden Valley Wines. The restaurant has celebrated South Africa’s culinary heritage since its opening in 2007. From humble beginnings, Overture soon became a destination for great food, service and wines. Bertus and the kitchen team draw inspiration from nostalgic food memories and their mothers’ recipes. While it is seen as a gourmet destination, do not be surprised to find refined plates next to bold open fire grilled menu items. In Bertus’ words: “We do not long for days gone by, but believe that traditional cooking is the foundation for our progressive South African cuisine.”

Chef Bertus Basson and his dedicated team have achieved some incredible feats, and have been awarded prestigious accolades from the Eat Out guide and Russouw’s Restaurant guide.

Lunch served 7 days a week from 12h00 (small A La Carte Menu)
Dinner served Thursday – Saturday from 18h30
Tel: 021 880 2721 or 021 006 1039
E-mail: info@dineatoverture.co.za
Address: Overture at Hidden Valley Wines
T4 Route, Off Annandale Road
R44, Stellenbosch

We found a spectacular historic building in the famous Dorp Street of Stellenbosch, which is known as “Die Eikestad”  – The Oak City. We had to pay homage to the historic significance of our town and the building – hence Eike was born.

I have always wanted to open a dining room that celebrates South African food.

We all travel, eat and then return inspired by our experiences. Eike is all but being inspired by just about being South African. Eike will celebrate our food heritage. We will only serve a fixed menu, dietary requirements will be accommodated. 

Tuesday – Saturday
Dinner served from 18:00
Tel: 021 007 4231
Address: 50 Dorp Street, Stellenbosch
E-mail: info@eikerestaurant.com

(Please Contact the Restaurant Directly for Parties Larger than 6)


The Deck at Hidden Valley is a self-help casual eatery on a floating deck with the most spectacular views. Bertus loves eating burgers and has created what he thinks is the perfect burger in Stellenbosch. The menu is small and simple, but it will always feature the star of the show, a 100% free range cheese burger.

Unfortunately there are no reservations and we are weather dependant, so please call the team at Overture at 021 880 2721 to see if The Deck is open on a particular day.

Monday – Sunday : 11:00-16:00
Tel: 021 880 2721


Spek & Bone is located at a historic site next to the original Stellenbosch market and behind Oom Samie se winkel. This small plates and wine bar is a real hidden gem tucked away off Dorp Street. Guests can enjoy local seasonal ingredients in sharing plates, with Bertus’ signature South African flavours paired with specially selected South African wines under some of the oldest fruit producing vines in Stellenbosch; very fitting for a wine bar!

Bertus and wife Mareli’s pets inspired the restaurant’s name. Explains Bertus: “The restaurant is named after our pig and our puppy, Spek and Bone, who are surprisingly best friends and inseparable”. The pets were named after the classic food combination of pork and beans. The authentic simplicity of the restaurant can be summed up in the Afrikaans saying ‘Om vir spek en boontjies te werk’ meaning to work for ordinary food, not for money.

Monday – Sunday
Breakfast: 8h30-11h00
Lunch: 11h30-14h30
Monday – Saturday
Dinner: 17h30-21h00
Address: 84 Dorp Street, Stellenbosch, 7600
Tel: 082 569 8958
E-mail: info@spekenbone.com

BOOK NOW



100% Free range beef, double cheese, home made bun and all the trimmings.

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

Adress: 24 Simonsplein, 61 Plein street, Stellenbosch
E-mail: info@devrijeburger.com
Monday – Saturday: 11 am – 9 pm

(Unfortunately no reservations)

  • A catering service, providing a customised taste of Bertus’ cuisine at your private functions, weddings, corporate events or in your own home
  • Workshops and demonstrations for chefs and food enthusiasts to help inspire
  • Restaurant consulting including: menu planning, wine list construction and layout, kitchen layout consultation, food styling and photography, product development & personalized business overview.  Through assisting and training in your business, we can help develop your business and build lasting relationships with you and your staff.

Contact us to discuss your requirements.

Monday – Sunday (you pick!)
E-mail: catering@bertusbasson.com

ENQUIRE

All Restaurants

Contact details for all our establishments, in one place!

Overture

Tel: 021 880 2721 or 021 006 1039
E-mail: info@dineatoverture.co.za

Eike by Bertus Basson

Tuesday – Saturday
Dinner served from 18:00
Tel: 021 007 4231
E-mail: info@eikerestaurant.com

The Deck

Monday – Sunday : 11:00-16:00
Tel: 021 880 2721

Spek & Bone

Tel: 082 569 8958
E-mail: info@spekenbone.com

De Vrije Burger

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