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Chef Bertus Basson is a household name in the Winelands, and you can sample his offerings at his restaurant at the wine cellar of the Hidden Valley Wine Estate in Stellenbosch. His menu changes with the seasons, with dishes like rabbit terrine, herb-crusted hake, and crisp squid with miso cream. Twice a month from August through October, Basson hosts a braai festival, letting diners experience his take on South Africa's favorite pastime: barbecuing.

 

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Chef Bertus Basson is a household name in the Winelands, and you can sample his offerings at his restaurant at the wine cellar of the Hidden Valley Wine Estate in Stellenbosch. His menu changes with the seasons, with dishes like rabbit terrine, herb-crusted hake, and crisp squid with miso cream. Twice a month from August through October, Basson hosts a braai festival, letting diners experience his take on South Africa's favorite pastime: barbecuing.