Diemersdal, the historic and highly acclaimed wine estate in the Durbanville Wine Valley, opened the doors of their new farm eatery, situated in an old stable.
The Louw family has always embraced lunch hour. For them lunch is not just about refueling, it’s about connecting and sharing their dreams. The lunch table provides them with the opportunity talk about things that need to be done around the farm. This is where they’ve hatch new ideas and solutions over the years.
6th Generation farmer and winemaker at Diemersdal, Thys Louw.
Thys Louw, winemaker and sixth generation farmer, lives on the farm with wife Ladine and their 1 year old son, Tienie. At the head of the table is father Tienie and mom Joanita. For quite some time their talk over lunch was about turning the old gabled stable (built in 1928) into a place where visitors can taste the ‘platteland’ at a slower pace of life.
After a couple of family lunches and a whole lot of discussion the decision was made to turn the stable into an eatery. They wanted to keep the rustic character of the old stable intact with the minimum of restoration. The decorative gable is a legacy from Tienie’s grandfather. “Oupa Louw’s soft spot for gables can be seen in the 29 gables in nine different styles on the farm” explains Joanita. “The stable also stands as a reminder of time when horses were used in the vineyards. Horses were stabled there until 1975, after which it was used for wine storage.”
Head Chef Nic van Wyk’s menu is uncomplicated yet packed with flavourful culinary delights. He describes the food at the stable as comforting, convivial, and never boring. He couldn’t hit the nail more on the head! The country-style inspired dishes are pack with freshness and mouthwatering flavours. He’s vast experience in the hospitality industry clearly paid off. Apart from being the co-founder of the award-winning Terrior restaurant in Stellenbosch, Nic proved his mettle at La Colombe with Franck Dangereux and acted as consulted for many well-known restaurants in Cape Town and the Winelands.
Head Chef of the Diemersdal Farm Eatery, Nic van Wyk.
The hand-written blackboard menu displays the starter, main and dessert of the day. Each dish reflects Diemersdal’s no-fuss, farm-friendly approach with full-on commitment to quality. Menu items changes on a daily bases to keep things fresh and alluring. Visitors can however expect anything from lightly smoked, crisp little fish cakes with lemon cream, to pulled lamb shoulder on buttery mash with white bean and truffle sauce. There’s also tapas platters (for one or two) on offer that showcase Nic’s imaginative take on these famed little dishes.
The Farm Eatery at Diemersdal is by all means a great addition to the Durbanville valley and South Africa’s restaurant scene. The prices are extremely reasonable and the menu over delivers on quality. Diemersdal wines are available at cellar door price. The 2011 Grenache is a must with any meal and one of my wine-highlights of the year.
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The restaurant is open for lunch and tapas platters from Wednesday to Saturday (12:00-15:00) and Sunday for lunch from 12:00 to 15:00 (Reservations only). Sunset Tapas is also available on Fridays from 16:00 to 21:00.
Diemersdal Eatery is closed on Mondays and Tuesdays to source fresh produce and fill the pantry.
To make a booking: 079 917 2797
Find the Diemersdal Blackboard online at:
Website: www.diemersdal.co.za
