Theo, who was the manager at [Van Hunks](http://www.eatout.co.za/Restaurants/6767/Cape-Town/Grills-South-African/Van-Hunks ""Van Hunks"") before opening up his own space, says he wanted to re-create his grandparents’ farm kitchen, which was situated in the Eastern Free State. Clarissa Lee is the woman in chef’s whites. “She is very talented and passionate about food,” says Theo of his chef, who had her own deli in Pretoria before moving to Cape Town.Ingredients take centre stage here, and it’s an all-star cast. Cheese comes from Get Stuffed (owner Valerie Elder’s store [The Real Cheese](http://www.eatout.co.za/Stores-Markets/586/Cape-Town/Cheese/The-Real-Cheese ""The Real Cheese"") is an Eat In award winner), Fairview and Forest Hill Cheesery. Bread hails from [Manna Epicure](http://www.eatout.co.za/Restaurants/3709/Cape-Town/Contemporary/Manna-Epicure ""Manna Epicure""), while charcuterie comes from Twelve Pigs and the [Black Forest Butchery](http://www.eatout.co.za/Stores-Markets/478/Cape-Town/Meat-poultry/Black-Forest-Butchery ""Black Forest Butchery""). Chickens and eggs (also available for sale) hail from Elkana Poultry Farm outside Montague.This cast appears in a variety of guises, including inventive salads like apple and pea; butternut, sage and couscous; or roast tomato, chickpea and basil. There are scrumptious sandwiches such as Black Forest ham and poached pear, and a selection of cheese boards and snack plates. Piping hot rotisserie chickens come out of the ovens at 12pm or 5pm, and they’re available to take away or eat in. A blackboard announces the day’s options. “This way I can keep things fresh and change often, depending on season and inspiration,” explains Theo. Finish off your meal with one of the chocolate brownies, with a lovely crunchy crust and gooey centre.
The restaurant recently acquired an on and off premises liquor license, and stocks a range of wine and craft beers. There's also Deluxe coffee and homemade vanilla and mixed berry iced tea to sip on.
Personal and friendly. You may wait a minute or two in busy times, but any delays are handled well by the staff.
Capetonian designer [Marcii Goosen](http://www.marciigoose.com/ ""Marcii Goosen"") and her team transformed this urban space into the cosy country kitchen of Theo’s memories with an abundance of beautiful wood and old-fashioned trinkets. Whimsical gold rings and dangling air plants make up the lighting from above, while no-nonsense lamps and bare light bulbs highlight the atmospheric clutter in the shelves (created, along with the signage, by Gareth McArthur and Niklaus Lutzeler). Pot plants add a touch of green to the palette, and as for the rest, it’s the produce itself that creates the farm kitchen feel: farm eggs, fresh bread heaped into old suitcases, and salt crystals held in dainty floral teacups. Sit at the communal central table and make some new friends, or pull up a stool and people-watch from the bar seating at the window.
A lovely, cosy neighbourhood spot for a meal. Twenty minutes after we arrive I, too, am standing up to help a customer with the sticky door. I have a feeling this place could easily start to feel like my own kitchen.Katharine Jacobs June 2012
Great place with very down to earth and friendly people behind the counter. The ciabata with sweet onion marmalade, gypsy ham, rocket and brie is one of the best sandwiches I had in a long time! I say this place is a little piece of heaven on earth.
Just off Kloof Street lies Tamboers Winkel, a cosy eatery that promises hearty meals in an environment thats part grandmothers dining room, part farmhouse chic. It boasts a large wooden table, shelves laden with for-sale deli products like curing salt and mustard, old school knick knacks and free Wifi. The blackboard menu promises salads (apple and pea or roast tomato, chickpea and basil), sandwiches (winter veg or black forest ham and poached pear), cheeseboards, Tamboerspie and roast chicken. Coffee (to go or sit down) is from Deluxe.