Enjoy the flavours of the countryside and the relaxing farm ambiance with the Louw family, where they’ve been making wine for six generations. Here locally grown and regionally sourced produce inspire chef Nic van Wyk and sous chef Martin De Kock to blend their classical French training with the flavours of Provencal France, Spain and a touch of North African spices. The herbs are from the garden kitchen, the preserves and pickles home-made and the bread freshly baked. The ‘plat du joir’ lunch menu changes daily, while Friday lunch is dedicated to classic bistro fare: steak, chips, a classic sauce and madeleines. Tapas reflect the laid-back style of small plate eating and on Friday the tapas platters are served till way after sunset. The tapas menu also varies with favourites like chorizo, paprika-flavoured Patagonia calamari and harissa mayo, pulled pork bruschetta, chicken croquettes in a crispy crumb coating with aioli; farm bread, boerenkaas and house-made tomato jam. Poached nectarines with marzipan ice cream is an example of the snack sized dessert.Saturdays offer creative burgers and salads, as well as gourmet sandwiches, together with the tapas choice. Sundays are all about family and friends gathering at the table and sharing a traditional Sunday roast with all the trimmings, and taste twists ringing in the new. Diemersdals award-winning wines are available at cellar door prices.
Great service, great ambience and amazing food everytime we come
The restaurant at Diemersdal is simply in a league of its own. From the styling of the menu to the composition of the dishes to the flavours, textures and presentation - it is world class! Congratulations to the chefs!
The tapas menu is lovely. The Diemersdal wines are similarly - spectacular.