What 47 people say about Fermier
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The food was amazing - and just kept coming and coming. Decadent flavours and truly fabulous presentation. The staff were efficient and superb. I requested gluten-free portions and was perfectly accommodated with absolutely no fuss. Spectacular experience.
The experience at Fermier was extraordinary! Each bite was like going on a flavor journey. The chefs showed each ingredient such respect, and you could taste it in each mouthful.
The service was also of the highest standard, and felt personal! One of the servers could see how much of a good time I was having wit...
Read full reviewThe experience at Fermier was extraordinary! Each bite was like going on a flavor journey. The chefs showed each ingredient such respect, and you could taste it in each mouthful.
The service was also of the highest standard, and felt personal! One of the servers could see how much of a good time I was having with the ice cream and brought me an extra serving.
My only regret is that my Cinderella shoes needed to go through some gravel and dust to get from the parking to this little gem, but that doesn't warrant a minus on the stars.
Thank you to everyone who made last night a truly outstanding evening!
Thank you Adrian and team for a superb fine dining experience, the food the flavours was of an outstanding standard. Unique in some ways. What a privilege for Pretoria to have such a world class restaurateur in their midst. Exquisite and a defenite recommendation for anyone with a palate for the extra ordinary or a foodie.
I was very impressed by the service - no waiting very professional and friendly. I loved the different combinations of food and how one ingredient can bring a dish together. The venue was lovely great ambience relaxed atmosphere. Congratulations!
Wow!
This was an amazing experience.
So much detail and effort went into our food and we loved every second of it!
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About Fermier
Cuisine: Fine Dining
Fermier is an attempt to create a restaurant which in future can become completely self-sustainable by creating an entire “ecosystem” from the fish and vegetables to the livestock, that suits our idea of responsible, conscientious farming (and restaurant) where even “waste” is turned into a functional part of the cycle.
In keeping with the idea of responsible involvement , the building has grown “organically” where soil from the area has been used to build rammed earth walls, poles as the skeleton and recycled wood for the cladding and doors, thus creating a “farm feel”. To complete the feel, all the crockery, tables and chairs have each been designed and handmade by artisans from the Karoo Yard. Elza designed and made the crockery from her pottery studio and the carpenter, Dawie, crafted the tables and chairs.
As for the menu, the idea is to close the gap between produce, farm, and the final product. Guests can see the produce growing, where it comes from and the versatility of each product. We strive to involve producers with the same philosophy about produce and create a dining experience where not only the tender cuts are used, but rather the whole animal (head to tail cooking). This will be created around the season and what we can grow and our ability to serve it in a fresh and exciting way.
