Longridge Restaurant

Wednesday, April 26th, 2017

Reviewed by René Kotzé

Outstanding food and prize winning wine. If organic and bio-dynamic principles are important to you, then you will certainly enjoy this restaurant very much. What a great experience! On Saturday evening we had dinner, with a beautiful view from the terrace shortly after sunset. One can sense that there is a truly great team of staff assembled under one roof. Under the expert eye (and with a wealth of international experience) Riaan Mol (Restaurant Manager) is destined to take Longridge Restaurant to a top 10 venue in the future (I predict). The team’s passion for organic and bio-dynamic ethos is evident in the food, herb & vegetable gardens outside the restaurant (managed by Sally Raats, an American, with experience making wine in New Zealand & able to speak Afrikaans -wow!). Executive chef Maritz Jacobs is truly phenomenal, and I am glad that I asked to meet him after falling in love with a great aubergine meal that he prepared to absolute perfection. The pleasant and knowledgeable Sommelier, James Bongers was helpful in selecting the perfect wine to go with our meals. Perfect venue for lunch and dinner with good food & wine, spectacular views as well as supporting sustainable farming methods.