When the restaurant at Gabriëlskloof Estate, situated outside Bot River, launched its winter Sharing Sundays, it unleashed a sensation. Embracing his inner Francophile this season, owner and Chef Frans Groenewald has gone French and more specifically: French Farmstyle.

‘Only when I went to France did I understand the meaning of abundance and availability of fresh produce,’ says Frans, who employs his training in classical cooking – learnt at the Warwick’s Chef School near Hermanus. The combination of his country upbringing and later stints working in top French and English restaurants has resulted in inspiring dishes. ‘I believe you should cook from the heart and be true to yourself,’ he says.

The kitchen delivers simple, slow cooked dishes served on large platters where everyone helps themselves. Typically these are Moules Marinière;  Rillettes; Duck à L’orange; Coq au Vin; Cassoulet and for desserts: Crème Brûlée; Tarte Tartin; Crêpes Suzette and more.

The weekday offering features a twist to the conventional pie. Chef Frans’ crusty marvels fuse flavours of classic fillings: from tomato bredie and curry to stroganoff and potjiekos. Gabriëlskloof’s full selection of award-winning wines is available to be enjoyed with every dish served.

Situated on a hilltop overlooking the fields and mountains of the Overberg, the estate’s unique Mediterranean-type terroir, cooled by ocean breezes, nurtures the vines to a complex and elegant maturity. Chef Frans prepares his dishes from the freshest locally-sourced ingredients. The winter offering, including ‘Frans goes French’ on Sundays and his decadent pies, will run until the end of August.

Open daily for breakfast and lunch, except on Tuesdays.
For reservations tel: 028 284 9865 or email: restaurant@gabrielskloof.co.za