After a successful pop-up in Bree Street last year, it was inevitable that Farro would find a permanent home somewhere in the Western Cape. Little did anyone know that they would make the big move away from the city and into the winelands. That’s right: the new home of the popular restaurant will be the serene Gabriëlskloof, a wine farm situated in Botrivier.

So, other than a new location, what else can diners expect when Farro reopens in April 2022?

The husband-and-wife duo of Alex and Eloise Windebank will bring their classic-meets-comfort style of cooking together with the casually convivial hospitality for which they have become known to the magnificent winelands space. Guests can expect a refined, pared-back approach to farm-style dining when visiting Farro at Gabriëlskloof.

The focus of the food at Farro stays true to the restaurant’s ethos and to showcase a seasonally led, constantly evolving à la carte menu. Diners can expect to see Chef Alex’s elevated take on wholesome, classic and comforting dishes. It is about embracing simplicity, respecting the ingredient and celebrating all the region has to offer.

Being based at Gabriëlskloof, where sustainability is at the heart of the farm’s activities, Alex is excited to have a veritable selection of producers and farmers on his doorstep.

“This is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,” says Alex. “It’s about taking our respect for both food and locality to the next level. There’s such a wealth of produce here that we just didn’t have access to previously that’s going to help drive my culinary ethos and direction in a way I just couldn’t before. It’s all about well-grown produce, treated with respect to bring out the maximum flavour.”

Expect Farro favourites like the velvety duck liver parfait, black cherry and buttery brioche toast, seasonal veloutés, and a melt-in-the-mouth pork belly with mustard sauce and local greens. These will be joined by a selection of dishes inspired by the new farm locale and country way of life – think marbled ribeye and chips, home-smoked Elgin trout, and country-style terrines with pickles and preserves from the abundant harvest of the Gabriëlskloof kitchen garden.

“We love the fact that the food at Farro and our Gabriëlskloof wine really shine together,” Peter-Allen Finlayson, co-owner and cellarmaster at Gabriëlskloof, adds. “The food is honest and soulful; an approach that fits beautifully with our attitude towards winemaking at Gabriëlskloof.”

Farro will be open for breakfast and lunch from Monday to Sunday from 9am, with last bookings at 3pm. Bookings can be made online. No reservations will be taken by email.

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