What 128 people say about FABER
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We had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the me...
Read full reviewWe had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the menu for them was friendly too. We will be doing a picture story of it in Menu this week so you can see what we ate. We enjoyed the rich layered Anima Chenin with the lunch but didn't have room for dessert. Don't miss this one, Chef Eric Bullpit makes beautiful food. Coffee is good too.
Lunch at Faber was something special. We enjoyed the wonderful view and the service was excellent. The food was served with a special touch to it. Not sure why they had to charged extra for the fries.
Good service, fantastic food, nice location.
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About FABER
Cuisine: Sustainable, Farm-to-Table
FABER m (genitive fabrī); craftsman, artisan, creator, maker, architect
FABER represents the synergy of two craftsmen, namely chef Dale Stevens and Avondale’s proprietor Johnathan Grieve, who aim to take visitors on an inspirational, thought-provoking journey that celebrates the bountiful goodness of nature.
FABERFood – as Mother Nature intended
FABER is a contemporary farm-to-fork restaurant that approaches each ingredient with the utmost respect.
FABERFood is handcrafted using the finest fresh and organic ingredients; creating wholesome, innovative dishes that take guests on a memorable journey.