Makaron has taken a culinary path more meandering than the route to the establishment itself, but the arrival of chef Luc has brought delicious delight to this plush spot. Intricate layered wooden floors, geometric fer forgé window-shutters and James Mudge tables beckon exciting cuisine. Exciting it is. Offering diners unfettered flexibility to sample as many or as few dishes as they’d like, Makaron offers the option to have 3, 4 or 5 small plates with an added option of pairing each dish with a carefully selected wine. Standout dishes include the fire roasted octopus, kohlrabi and apple - the char on the octopus offset with the sweetness from the apple is a clever flavour play - and the lamb ‘staanrib’ with pickled waterblommetjies and lemon, a triumphant celebration of the Cape’s indigenous flavours. True to modern style of menu formulation, heavy desserts are slowly falling out of favour and Makaron is right on trend with the guava, turmeric and melon dessert, which is both beautiful and very light.
Not being located on a wine farm means Makaron is not limited when it comes to wines they can serve - which allows Brenda, the delightful manager and sommelier- to create winning food and wine pairings.
Friendly and deeply conscientious. As expected of a boutique hotel of this caliber everyone has the reassuring smile that says, “anything you wish for, I shall make it happen”.
This is a designer’s paradise - award-winning interior expert Etienne Hanekom has created an oasis that melds disparate decor ideas seamlessly.
A romantic date or special occasion where you can enjoy a leisurely evening, including starting with pre-dinner drinks at the gorgeous bar.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
The menu at Makaron offers generous portions on four or six ‘small plates’ by chef Lucas Carstens, which are not quite tapas and not quite main courses. Starters include the likes of heirloom tomato with white balsamic jelly, ricotta and gazpacho granita (icy cool and intensely tomatoey); and coal-roasted cauliflower with cabbage, sweetcorn and parmesan. It’s Cape comfort food at its best.
Go on to cured Franschhoek trout with tart beetroot apple kraut, and beef tartare with spicy accompaniments. Mix and match with your guests so you get to try as much as possible. Mains include butter-poached kingklip with black garlic and brinjal and Chalmar sirloin with umami butter and crispy onions.
The sweet ending of quirky little melktert ice-cream sandwiches and passion fruit with meringue shard and coconut is the perfect way to go.
A serious wine list shows careful thought went into matching offerings with the cuisine.
Smooth and friendly.
Coolly modern without being too glitzy. The indoor and outdoor spaces are delightful, making this a great spot for winter or summer.
Have a drink before or after in their gorgeous bar lounge that is open in the evenings.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.