What people say about De Tafel Restaurant
We stumbled upon a charming new dining spot, de Tafel, nestled within the Palm House Boutique Hotel. Recently unveiled in December, this culinary gem offers a refined dining affair overseen by Chef Gerard van Staden. Opting for the restaurant week 5-course menu, our evening began with a warm welcome and introduction...
Read full reviewWe stumbled upon a charming new dining spot, de Tafel, nestled within the Palm House Boutique Hotel. Recently unveiled in December, this culinary gem offers a refined dining affair overseen by Chef Gerard van Staden. Opting for the restaurant week 5-course menu, our evening began with a warm welcome and introduction to our attentive waitress, Nadine. Surveying the wine list, we found ourselves intrigued by unfamiliar selections.
Uncertain whether to indulge in a full bottle or opt for glasses per course, we were graciously guided by Richard, the manager on duty. He recommended the Nomoya Vermentino, offering to present it for a tasting before committing to a full bottle. This gesture eased any hesitation, and the wine proved to be a delightful companion to our meal, accentuating the flavours superbly.
Our culinary journey commenced with a delectable duck starter, boasting delicate flavours that enhanced the essence of the meat. Following suit was the Cape Salmon, a personal favourite, elevated by a sublime dill velouté that harmonized flawlessly with the subtle fish notes. The palate-cleansing passion fruit sorbet offered a refreshing interlude before diving into the impeccably cooked and tender brisket as the main course.
A raspberry mousse dessert concluded our feast on a light and satisfying note, while coffees and decadent friandes provided a perfect finale. Throughout the evening, the service remained attentive yet unobtrusive, fostering a warm and inviting atmosphere.
In summary, our experience at de Tafel was nothing short of exceptional, with meticulously crafted dishes boasting delicate flavours and impeccable service. I wholeheartedly recommend indulging in this culinary haven.
Very good restaurant in the southern suburbs.
Real fine dining, with delicacte plating and ingredients.
Nice 5 courses selection combining land and sea food.
Very professional service with high attention to details.
Nice to have a place like that next to home!
Map All restaurant deals in Cape Town
About De Tafel Restaurant
Cuisine: International
At Palm House Boutique Hotel and Spa, dining is not just a meal; it’s a symphony of flavours, textures, and moments. Our Head Chef, Gerard Van Staden, has masterfully designed menus that adapt to your personal tastes, creating a culinary experience that you’ll talk about long after your last bite. Expect your dining expectations to be not just met but exceeded as every menu bears your name and a special welcome – promising a journey of culinary nostalgia.
DE TAFEL
de tafel at Palm House Boutique Hotel is the epitome of culinary mastery, crafting dishes that transcend excellence. Here, each creation is a culinary triumph—a meticulous presentation of gastronomic brilliance that astounds the senses. It’s a realm dedicated to crafting dishes that redefine gourmet dining, setting the bar for unparalleled culinary experiences. Prepare for an exceptional journey where every plate is an artistic expression, a manifestation of culinary genius that defines the pinnacle of fine dining.
MEET OUR EXECUTIVE CHEF
Gerard van Staden
A true visionary culinary maestro, behind the renowned Urchin at Hyatt Regency Hotel. His illustrious career, marked by award-winning achievements including three coveted categories at the 8th Annual World Luxury Restaurant Awards, speaks volumes of his exceptional talent and dedication to the art of gastronomy.
With a culinary journey spanning prestigious establishments like Le Franschhoek Hotel, Pearl Valley, 15 on Orange, and Val de Vie Estate, Chef Gerard curates menus that transcend mere meals, offering a symphony of flavours and textures.
Chef Gerard doesn’t just craft fine dining; he weaves narratives through his culinary creations, inviting guests to savour the story behind each dish. His belief in passionate and dedicated staff, coupled with a commitment to excellence, shapes an experience that transcends traditional notions of fine dining.
