What 82 people say about The Farm Eatery
Food | |
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Atmosphere |
Food, service and ambience was phenomenal! Exquisite restaurant.
We had a truly amazing experience. Apart from the 2 dishes that we could choose from a wide variety, the restaurant served an appetizer soup with bread - it was the best soup I ever had. The food was more than enough and very tasty. I enjoyed the tuna salad and it was great! Our waiter was very attentive and knowledgeable. Thank you for a lovely lunch.
Unpretentious, warm atmosphere. Our waitress knew the menu well and made good recommendations.
The setting and ambiance is relaxed and the portions are surprisingly plentiful.
Great food combinations.
Great service from Tryson.
Great ambience and decor.
Would recommend it to everyone.
What a wonderful experience, from the minute we walked in, the service and food was worth every cent. The only thing that could have made it better, would be a fire place for this time of year but that is just because it was a cold day.
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About The Farm Eatery
Cuisine: French, Farm-to-Table
The Farm Eatery is a place where you can enjoy the flavours of the countryside and the relaxing farm ambience in an old stable, restored with care by the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire Chef Martin De Kock to blend his classical French training with the flavours of Provencal France, Spain and a touch of Asia. The herbs and some of the vegetables are from the kitchen garden, the preserves and pickles home-made, and the bread freshly baked. A balance of traditional roots and tantalising countryside cuisine mixed with homely farm vibes, and edgy cooking. That’s how we roll.
Meet Martin, The Head Chef and Proprietor
Born in Pretoria, and schooled in Durbanville, Chef Martin de Kock originally had his sights set on a legal career and was accepted as a law student at Stellenbosch University. His mother encouraged his passion for great cuisine and swayed him to turn his talent for cooking into a professional career. And so, Martin went on to attend the prestigious Institute for Culinary Arts (ICA) in Stellenbosch.
Whilst studying, Chef Martin did practical stints at leading Cape restaurants, including the Green House at Cellars-Hohenhort in Constantia, and Overture in Stellenbosch. Chef Martin also worked at Jordan Restaurant under Chef George Jardine before moving to Diemersdal in 2014, where he has been Head Chef since its inception, establishing The Farm Eatery as one of the most popular culinary destinations in the Cape Town Winelands.