Kantien

Award-winning chef Bertus Basson’s talent ranges all the way from sophisticated fine-dining to this fun, family-friendly spot in Stellenbosch’s CBD. Described as “rock ‘n roll”, the menu is filled with tasty, substantial dishes, ranging from snacks and steaks to burgers and pizzas. Kick things off with free-range peri-peri chicken livers with flatbread, BBQ-smoked chicken wings with cucumber and blue cheese sauce, or crumbed mushrooms with lemon, garlic and parsley butter. The steaks are all free-range and substantial, ranging from 300 grams to a whopping 700-gram T-bone. Add a side of hand-cut chips and you’ll be smiling. There’s also beer-battered hake and chips, a whole peri-peri baby chicken and, for the very hungry (or to share), the “braai bak” – rump, wings, cheese-grillers and two draught beers. A classic margherita pizza will hit the spot, as will a few other more exotic options. For dessert, choose between a classic soft serve vanilla ice cream in a cone or a chocolate cookie caramel ice cream sundae.

Don't leave without trying:
The ouma pizza – ox tongue, slaphakskeentjies (sweet-and-sour onions) and rocket.