Bertus Basson

Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, 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 winelands restaurant has been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, Overture has grown into a family of restaurants that now includes Eike, Spek & Bone, De Vrije Burger in Stellenbosch, and The Deck on the farm at Hidden Valley.

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. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food.

Bertus is a popular television personality, bringing his years of experience to the table with series including In Die Sop: Restaurant Evolusie and Sjefhuis, as well as The Ultimate Braai Master, Brood en Botter and Goed, Beter, Bertus.

Bertus Basson

Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, 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 winelands restaurant has been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, Overture has grown into a family of restaurants that now includes Eike, Spek & Bone, De Vrije Burger in Stellenbosch, and The Deck on the farm at Hidden Valley.

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. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food.

Bertus is a popular television personality, bringing his years of experience to the table with series including In Die Sop: Restaurant Evolusie and Sjefhuis, as well as The Ultimate Braai Master, Brood en Botter and Goed, Beter, Bertus.

How are we keeping safe during Covid-19?

  • Temperature of staff is taken daily.
  • Monitoring of staff for any Covid-19 symptoms.
  • Strict hygiene protocol at all establishments.
  • Masks are worn by all staff.
  • Any outside people that enter establishments need to sanitise before entering.
  • Deliveries are done with a strict hygiene protocol.

Overture restaurant, Bertus’ first restaurant, is situated on the foothills of the Helderberg Mountain, where it found a home at Hidden Valley Wines. From humble beginnings in 2007, Overture soon became a destination for great food, service and wines and has won numerous accolades over the years. Overture celebrates and champions South African produce – like ethically-sourced fish and organic maize. Bertus, Head Chef Drikus Brink, and the kitchen team aim to serve honest, simple, produce-driven cooking based on classical techniques. In Bertus’ words: “At Overture, you will not see any awards in the restaurant, as the cooking should speak for itself”.

Lunch served Wednesday – Sunday
Dinner served Thursday – Saturday
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

Eike is nestled in an old historic building in the famous Dorp Street of Stellenbosch, also known as “Die Eikestad”  – The Oak City. Eike celebrates traditional South-African cooking to it fullest by drawing inspiration from nostalgic food memories. We are a country of diverse people and influences, but the one thing that brings all South Africans together is what we eat. Eike is about being inspired by being a South African, and celebrating our food heritage. Bertus and Head Chef Kyle du Plooy believes that tradition paves the way for our future. For lunch we serve a 2 or 3 course menu and for dinner a 3 or 5 course menu.

Tuesday – Saturday
Eike Snoepie open 10:00-18h00 for samosas, koeksisters, curries, coffees and a post-work tipple!
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 casual self-help eatery, set on a floating deck with the most spectacular views in the winelands. Bertus loves eating burgers, and has created what he thinks is the most perfect burger in Stellenbosch. The menu is small and simple, but will always feature the star of the show – our 100% beef burger with a home-made butter bun – and a variety of amazing wood-fired pizzas (always a vegetarian option on the menu). In addition to Hidden Valley Wines there is also home-churned ice cream and coffee available.

Unfortunately, we don’t take reservations and are a weather-dependent outdoor venue, so please call the team at Overture at 021 880 2721 to see if The Deck is open on a particular day. If you would like to book The Deck for evening functions, please contact the team at Overture.

Wednesday – Sunday
11h00 – 16h00
Tel: 021 880 2721

Spek & Bone is located at a historic site next to the original Stellenbosch market, behind Oom Samie se winkel. This small plates eatery and wine bar is a real hidden gem, tucked away just off Dorp Street. The name is inspired by Bertus’ and his wife, Mareli’s, pets. “The restaurant is named after our pig and our puppy, Spek and Bone, who are (surprisingly) best friends and truly inseparable”, explains Bertus. 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.

We invite guests to join us under the oldest fruit-producing vine in Stellenbosch (how fitting!) and for a curated tapas menu with big, bold flavours, best shared with friends and paired with specially selected South African wines. For a more intimate celebration, email us to reserve our lush private conservatory, which seats maximum of 8 people. The Bassons find great joy in fantastic food, great wine and an incredible playlist, and you’ll find all of these at Spek & Bone.

Tuesday – Saturday
Lunch: 12h00-14h30
Dinner: 18h00-21h00
Address: 84 Dorp Street, Stellenbosch, 7600
Tel: 082 569 8958
E-mail: info@spekenbone.com

Vergenoegd Geuwels logo
Geuwels, an Afrikaans word for ‘gables’, is the newest addition to the Bertus Basson restaurant family. It is situated on one of South Africa’s oldest working farms, Vergenoegd Löw, where the graceful Cape Dutch Homestead has undergone extensive restoration to reinstate its significant historical value. Drawing inspiration from South African produce and ingredients, Head Chef Drikus invites you and the whole family to join us for breakfast, lunch or a leisurely afternoon picnic on the werf. Our lunch menu offers a selection of South African small plates, which can be enjoyed in one of multiple indoor or outdoor dining spaces.

Wednesday – Sunday
Breakfast: 08h00 – 11h00
Lunch: 11h30 – 15h30
Address: Geuwels at Vergenoegd Löw The Wine Estate
1 Vergenoegd Road, Faure, Off R310, Stellenbosch Wine
Tel: +27 (0)21 202 43 73
E-mail: geuwels@vergenoegd.co.za

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

After the success of The Deck at Hidden Valley, Bertus and Mareli decided that such a great burger recipe needs to be celebrated. So, they opened De Vrije Burger – the home of great burgers and fries in Stellenbosch. De Vrije Burger keeps it simple, but amazing. So amazing, in fact, that the restaurant won the Eat Out Everyday Eatery Best Burger Award in the Western Cape for 2019. We invite guests to drop in and enjoy a burger and a bevvie with us, seven days a week. We’ve got plenty of inside and outside seating, and a private room available to hire for intimate celebrations. For queries, please contact us via email

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

Adress: 13 Drostdy Street, Stellenbosch
E-mail: info@devrijeburger.com
Monday – Sunday: 12h00 – 20h00

Now Available on Uber Eats:

(Unfortunately, no reservations and no telephone orders accepted)

Following the same food philosophy based on quality local produce and South African cooking, Bertus and Adele Grewar launched Abundance Catering – with an aim to wow guests with delicious food at any type of celebration and event.

All Restaurants

Contact details for all our establishments, in one place!

Overture

Lunch served Wednesday – Sunday
Dinner served Thursday – Saturday
Tel:
 021 880 2721 or 021 006 1039
E-mail: info@dineatoverture.co.za

Eike by Bertus Basson

Tuesday – Saturday
Eike snoepie open 10:00-18h00 for samosas, koeksisters, curries, coffees and a post-work tipple!
Dinner served from 18:00
Tel: 021 007 4231
E-mail: info@eikerestaurant.com

 

The Deck

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

 

Spek & Bone

Tuesday – Saturday
Lunch: 12h00-14h30
Dinner: 18h00-21h00
Tel: 082 569 8958
E-mail: info@spekenbone.com

Geuwels

Wednesday – Sunday
Breakfast: 08h00 – 11h00
Lunch: 11h30 – 15h30
Tel: +27 (0)21 202 43 73
E-mail: geuwels@vergenoegd.co.za

De Vrije Burger

Adress: 13 Drostdy Street, Stellenbosch
E-mail: info@devrijeburger.com
Monday – Sunday: 12h00 – 20h00

(Unfortunately, no reservations or telephone orders accepted)

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