When it comes to dessert, there’s a reason history repeats itself: it’s pretty darn delicious. These Winelands restaurants are whipping up modern versions of old favourites or batches of traditional family recipes.

96 Winery Road (Stellenbosch)

It doesn’t get more retro than this – the crème brûlée (R65) at 96 Winery Road has been made with the same recipe since 1974. Any further proof that it needs no further perfecting is, well, in the pudding. If you’re not a crème brûlée fan, go for the vanilla-and-apple tarte tatin, which comes with vanilla-pod ice cream (R65).

The crème brûlée at 96 Winery Road. Photo courtesy of the restaurant.

Bertus Basson at Spice Route (Paarl)

A classic South African malva pudding really can’t be beaten, and Bertus Basson does a great one. The old-school malva pudding comes served with ice cream and crème anglaise for R69.

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Eat@Simonsvlei (Paarl)?

The classics stay humble and local at Eat@Simonsvlei. Try the Cape brandy tart with cream or ice cream (R40) or the apple-and-sultana crumble with custard (R40). Else opt for the nostalgic trio of koeksisters, milk tart and hertzoggies (R45).

? Available for online bookings on the Eat Out app. 

The crumble at Eat@Simonsvlei. Photo courtesy of the restaurant.

Emily’s at Emily Moon’s (Plettenberg Bay)

The chocolate fondant at Emily’s is famous with locals. Made with 70% Belgian chocolate, it’s the perfect warming treat to enjoy with the fantastic view at Emily’s. It comes served with pistachio ice cream and is definitely one for your Instagram (R95).

The Emily Moon fondant. Photo supplied.

Haute Cabrière (Franschhoek)

Opt for a French classic, crêpes Suzette. Folded into triangles and topped with citrus, they come served in the pan with sugar syrup, orange liqueur and orange blossom ice cream. Else opt for the sago pudding that comes with Italian meringue and apricot ice cream. These desserts are available as part of Haute Cabrière’s set menus (R370 for a starter, main and dessert; R270 for a main and dessert; and R450 for the six-course tasting menu).

Haute Cabriere’s sago pudding. Photo supplied.

Helena’s Restaurant (Stellenbosch)?

Take your pick at Helena’s Restaurant. They do a pavlova with sour fig jam, passion fruit curd and plums poached in port, all served with vanilla ice cream (R80). Also on offer is a sago pudding that gets brûléed and is served with stewed seasonal fruit (R80). Else try the classic dark chocolate fondant that comes served with honeycomb and home-made caramel ice cream (R90).

? Available for online bookings on the Eat Out app.

The Helena’s Restaurant pavlova. Photo courtesy of the restaurant.

Jordan Restaurant (Stellenbosch)?

Soufflés have been on the menu at Jordan Restaurant since its inception in 2009. Though the menu changes weekly, a soufflé can almost always be found on it and a particular favourite is the one flavoured with honey and poppy seeds. Ex-sculler Richard Sibanda is the soufflé king and turns these out with ice cream and crème anglaise, the latter of which is poured inside the soufflé once it gets to your table. Unmissable.

? Available for online bookings on the Eat Out app.

Jordan is known for it’s spectacular soufflés. Photo supplied.

Manor House at Stanford Valley (outside Stanford)?

Experience country cuisine at its finest at Manor House with a pick between malva pudding, crêpes and crumble (or go for them all!). Their crêpes, named crêpes Suzelle, are a play on crêpes Suzette. South African flavours are infused with this French classic and the dish is topped with a light dusting of icing sugar (R70). The orchard crumble is made with locally grown apples and cooked down with cinnamon before being topped with a ginger-and-oat crumble and home-made custard (R65). The traditional malva pudding is served with vanilla ice cream (R55).

? Available for online bookings on the Eat Out app. 

Orangerie Restaurant at Le Lude (Franschhoek)

The picture-perfect raspberry soufflé at Orangerie Restaurant is a must-try. The soufflé is made with fresh raspberries and is served with a raspberry compote and home-made vanilla ice cream (R105).

Orangerie’s picture-perfect raspberry soufflé. Photo supplied.

Oude Werf (Stellenbosch)

Oude Werf is putting a twist on its crème brûlée by adding in a tot of Amarula and serving it up with hazelnut biscotti (R54). Also available is a classic Belgian chocolate fondant served with chocolate ice crea (R75) and a Cape brandy pudding featuring pecan nuts and dates (R52).

The Restaurant at Grande Provence (Franschhoek)

Grande Provence does a 70% Valrhona chocolate served surrounded by fresh and roasted winter fruits as well as tuile, a sesame crumb, and vanilla and roasted peanut ice cream (R120). It comes straight from the oven to your watering mouth.

The classic chocolate fondant with a modern twist at The Restaurant at Grande Provence. Photo supplied.

Stellenbosch Kitchen (Stellenbosch)?

Stellenbosch Kitchen is whipping up dark chocolate and toffee fondants served with white chocolate ice cream and a passion-fruit crème anglaise (R70). Pair with a double espresso or their don pedro. Else order the mixed berry parfait (R65), which comes with a wild berry compote and a strawberry sorbet, or the raspberry mille-feuille (R65).

? Available for online bookings on the Eat Out app. 

The delectable fondant at Stellenbosch kitchen. Photo supplied.

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