On the R44 just outside Stellenbosch, Knorhoek Estate's Van Niekerk family has opened a beguiling new restaurant called Towerbosch Earth Kitchen.

Designed by Neil Stemmet of Koncept Design & Architecture, the rustic, white interior, which boasts a welcoming hearth, is decorated with a miscellany of salvaged silverware, crockery and furniture, and culminates in a chandelier installation made of whitewashed farm twigs and draped with vintage trinkets.

Chefs and life partners, Westley Müller and Carmen van der Merwe, whip up a spread of unfussy, hearty food at its best. 

‘We pride ourselves on “salt-and-pepper” food bursting with natural flavours. Simple, slow-cooked, traditional family meals served on big platters where everyone can help themselves to a delicious selection of heritage fare at their own table,’ says Westley.

Depending on what's in the pantry, diners can expect starters such as Kaapse Smoorsnoek with curried onion pickle, or slow-roasted tomato soup with freshly baked farm-style bread, while must-have mains include the signature Vicky Wes Lamb Shoulder, which is slow-cooked with coriander and cloves. Those with a sweet tooth can dig into stalwart Sunday-lunch treats including sago pudding or preserved guavas with homemade custard.

Sunday afternoons are renowned for the restaurant's alfresco Asado lunch, which has a distinctly Argentine bent.

A typical meal at Towerbosch costs R130 for two courses or R160 for three courses and includes a glass of Knorhoek’s finest with each meal. The Asado lunch costs R165 per head.

 To book your table, call 021 865 2114/5 or e-mail towerbosch@knorhoek.co.za.