Chef Bertus Basson has a reputation for building stand-out restaurants that double as must-visits for diners interested in some of the best contemporary cuisine that South Africa has to offer. Over the years he helped put Stellenbosch on the country’s culinary map, with a series of notable restaurants like Overture and Spek & Bone. His new flagship is a 30 seater restaurant, where Bertus and his team concoct wildly avant-garde dishes that celebrate South African food and heritage.

In an age when people lose their minds over speakeasies hidden in a coffee shop, Eike tops them all with the most Stellenbosch way of hiding a fine-dining restaurant: To avoid walking up and down Dorp street, I suggest you follow these directions.

The spacious, elegantly decorated dining room serves up a fixed 12-course sample menu to evoke flavours and memories from childhood.

Chef Kyle du Plooy, who has been an integral part of Overture’s success, heads up the kitchen, while Colette Degg takes charge of service. The 100% South African wine list is curated by sommelier Nyaradzo Taguzu and boasts some rare gems. Bertus and his wife Mareli are also there to assist with serves on most occasions.

The menu changes regularly, but here’s a rundown of what we had on the evening of our visit.

Jamestown broad beans tips
covered in chickpea tempura

Wildebeast, celeriac and macadamia parcels
presented on a giraffe shoulder bone

Prawn Cocktail
served with fried prawn heads

Souttert

Opsitkers
an edible candle made from Beef fat, served with suurdeeg roosterkoek and homemade butter

Lamb biltong
asparagus and Jamestown Kohlrabi

Cucumber Presse
with olive brine, Labneh

Bobotie
deconstructed

West Coast Memories
Yellowtail, Bokkoms, Waterblommeties, Viskopsop

Plankievleis

Bees Pastei

Pampoen Poffertjies
served on spinach puree

Bazaar Pudding
with Rose, Blueberry and Sorrel

What happened in the Garden of Eden?

Kid in a Candy Shop
selection of treats that include nougat, sea salt chocolates, spookasme and koesisters

There’s a confidence that comes with each plate, as if every dish is trying to one-up the previous one in search of your affection. The techniques, flavours, and overall execution are on par with some of the best in the fine dining business, and yet there’s a less refined, more in-your-face approach to the cooking at Eike. You can tell Bertus and his team are having fun in the kitchen and there’s no doubt that Eike serves up some of the finest food around. What’s more, unlike other fine-dining experiences, you won’t leave hungry and that’s a promise!

Menu price per person: R850