Mariana's

There’s a lovable quirkiness to the menu at this Stanford institution, yet the dishes that flow from Mariana Esterhuizen’s small kitchen are as homely as could be. Ingredients are sourced locally or straight from her own herb and vegetable garden. Tuck into slow-roasted ‘skaap and dinges’, tender ‘oink neck’, a wonderfully light gruyere soufflé, or her justifiably famous chicken pie made from the most liberated of free-range birds. Delightful country cooking where nothing will disappoint.

A small yet carefully selected list of estates, both local and from further afield, with a handful available by the glass.

While Mariana cooks up a storm, her husband Peter welcomes guests and explains the day’s dishes. There’s a warm, personal touch that’s missing from so many eateries.

A quaint home-style restaurant with a few flourishes. By and large it’s a relaxed setting crying out for languid lunches.

Reservations are essential, especially during holiday periods. (RH, October 2011)

Sanet Goosen
23-Jan-2012

A must if you are ever in the area! Remember to book well in advance.

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