The architecture of the 1700s mingles elegantly with modern touches at Rust en Vrede to create a lovely warm ambience with classic style.

The mood: Low lighting, warm tones and candles create a stylish, yet cosy and comfortable atmosphere, while an open kitchen in the middle of the restaurant adds a buzz.

The designer: The building was constructed in 1785 and is a National Monument, still boasting original Yellowwood ceilings. The Rust en Vrede team took care of the interior design, adding dark wood counters, restored antique sideboards, warm colours and soft lighting.

The details: Modern glass doors in the original arches offer stunning views of the surrounding garden and vineyards, and the open kitchen boasts a polished brass wall and brass overhead lighting structure. The red and beige chairs were designed and made by Mark Nel from De Oude Schuur in Stellenbosch. 100% cotton table linen, Broggi silverware from Italy and hand-crafted Laguiole knives from France add to the refined, stylish atmosphere. There’s also bespoke crockery by David Walters from Franschhoek and hand-blown glassware from Riedel’s Sommelier’s Range from Austria.

The food: Chef John Shuttleworth (who recently took the reins from David Higgs) constructs the menu to remain in-keeping with the classical feel of the restaurant, whilst also exploring and showcasing some modern gastronomic innovations. There’s a focus on ingredients, and the chefs source the finest produce, ranging from free-range chicken and freshly picked mushrooms to the finest chocolate.

Does Rust en Vrede have what it takes to win the Boschendal Style Award at the Eat Out DStv Food Network Restaurant Awards?