Gabriëlskloof Restaurant, the unspoilt culinary hotspot on the ‘koppie’ outside Bot River, coaxes a slow exhale with the release of their new Winter Menu, which pays homage to real Overberg tastes with a pinch of nostalgia. Gorgeously appointed at Gabriëlskloof Estate, an award-winning wine, olive and lavender farm, this stylish yet relaxed destination restaurant lures travellers along the N2 with unhurried lunch indulgences of hearty fare that embraces the true essence of the region.
“Whether you are swinging by for a wine tasting, to buy farm honey on tap from our Deli, to have lunch served up with chocolate box views, or are planning to tie the knot, Gabriëlskloof has it all. At the restaurant we pride ourselves in honest country food, made with the best seasonal produce sourced from the farm, local artisans and friendly neighbours,” shares Executive Chef and passionate locavore, Frans Groenewald.
“Steering clear of bite-size plated art, our latest menu warmly embraces our country roots with a touch of ‘Frans’, as we allow the ingredients to speak for themselves. Unpretentious yet elegant cuisine with a rustic charm, cooked from the heart to feed the appetite and soul,” adds Frans who has been at the helm since the restaurant opened its doors six years ago.
With their new Winter Menu, Frans and his wife Mariaan who heads up the adjacent deli brimming with local treats, invite patrons to genuinely slow-down, and turn their winter hibernation into a food celebration of the countryside.
Some of the rich tastes to comfort the winter blues include Frans’ signature slow roasted Bot River Leg of Lamb served with warm slaphakskeentjies (pickled onions). Other sensory indulgences tempting with elements of ‘Frans’, include a ‘drunk’ Elgin Free Range Coq au Vin with green farm olives or crispy Anysbos Pork Belly, sourced from Oom Johan’s neighbouring farm with heavenly Hemel-en- Aarde Wheat & Pumpkin Risotto. For a lighter yet luscious lunch treat, try his Confit of Trout served with warm sweet potato and chick pea salad.
Vegetarians will not feel left out in the cold with sublime options that combine freshness and flavour with earthy sophistication. These include Lentil Boboti, Root Vegetables in warm pickle and a silky Potato & Artichoke Soup enriched with truffle oil, which will take you right back to granny’s kitchen on rainy days.
Gabriëlskloof Restaurant is famous for deliciously decadent desserts and new sinful ‘childhood’ additions include Souskluitjies with preserved oranges and toasted almonds and a simply irresistible Malva Pudding. The Warm Poached Pears in red wine and blessed with salted caramel meringues are a divine mouthful in name and taste.
Gabriëlskloof not only lifts the lid on wholesome country goodness but also enjoys international recognition as a refined wine tasting destination. The restaurants inviting lounge area, complete with a cosy fireplace, offers the perfect spot to unwind with a bottle of Gabriëlskloof’s finest cellar gems. On sunny days the outside ‘stoep’ with its French-country feel beckons enthusiasts to recharge those batteries with a laid-back wine tasting before tucking into a more relaxed Deli Menu.
“Wine plays such a big part in Gabriëlskloof’s daily existence therefore I work very closely with our winemaker, Peter-Allan Finlayson, to offer the perfect wine recommendation for each dish. Guests are welcome to have an impromptu tasting at the comfort of their own table and we offer the entire Grabriëlskloof range by the glass. We also have a smattering of wines from fellow Bot River producers on our wine list,” explains Frans.
Both the restaurant’s A la Carte Menu and the Deli Menu change on a regular basis depending on the chef’s inspiration, the weather and their homemade pantry supplies. A two course A La Carte meal costs R165 per person and a three course indulgence R195 per person.
Gabriëlskloof Restaurant is open daily for breakfast and lunch, except on Tuesdays and bookings are essential. To reserve your table at this best kept secret of the Overberg, where convivial, country hospitality meets genuine people and real food with a sense of place.