“Proe die karoo” is the legend of this country kitchen, where everything is made from scratch, including breads and cakes, tapenade, salsa, relishes and preserves. The Klein Karoo tapas showcase local farm produce – from apricots and figs to artisanal cheese, meats, olives, pâté and pesto. The daily chalkboard menu from one of the best little country kitchens in the Cape entices passersby with delights like wild porcini and lentil soup, biltong and chicken salads and a signature ‘unplugged’ cheese platter with gourmet deli meats (coppa, Parma and pancetta), ostrich pâté, Karoo figs and peaches from Kakemas. The flavours are as fresh, natural, wholesome and robust as the landscape. Their burger, the best on Route 62, is made from Jersey beef and served on toasted ciabatta with homemade tomato salsa. Chef Beate Joubert, farmer Meyer’s wife and mother of four, creates wonderful desserts that draw the locals from miles around: French chocolate cake with green fig sauce, poached pears in season (the owner’s grandfather was the first to plant pears in the Karoo) and lemon meringue cheesecake.
Enjoy owner/winemaker Meyer Joubert’s acclaimed chardonnay and shiraz and R62 red blend by the glass and bottle at cellar-door prices.
Experience pure Karoo hospitality from farm workers who have lived here for generations.
Have a seat under a vine-covered pergola on the terrace overlooking the vineyards and Langeberge, or head for the cool calm of the rustic old farmhouse.
They make a damn fine pot of espresso to get you back on the road.