Venues

Terroir

Terroir
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Cost
R250
Ambience
Comfy & casual, Contemporary cool
Food
French, Mediterranean, Modern
Payment
Amex, Mastercard, Visa
Corkage
R65

Critic's review

Eat Out

Food
There is no fancy entrance to this well-established wine farm restaurant, nor is the interior posh, but the food delivers with refinement and robust flavours. The menu dips into French and Asian influences, which allows for bold flavours like toasted whole brinjal with salty ponzu and bonito flakes. Chef Michael Broughton has a magic touch with his memorable sauces, especially the Sauce Américaine, which is the highlight of his iconic prawn risotto. If you spot it on the chalkboard menu, order it immediately. Tuck in after your snack of smoked olives and slices of tomato focaccia dipped in olive oil.

Whether it’s a perfectly cooked piece of monk fish with seasonal emerald-green broad beans and a smash of roasted potatoes, or slices of beef fillet with the super finely cut buttery pommes Anna, the flavours will be the highlight – and so will the pops of colour.

Of the ice cream flavours of the day, which will disappear quickly once they arrive at the table, the banana might turn out tops, though there will surely be fanfare about the marinated strawberry and black sesame flavours.

Drinks
The wine list offers great value for money. Enjoy Klein Zalze estate wines by the glass, especially the brut rosé.

Service
Lovely and friendly local folk make you feel welcome in a relaxed but professional way.

Ambience
It’s cosy inside at night with a glimpse into the kitchen. Lunch outside is a little haven, with a view of a golf course and the manicured garden.

And…
Have a pre-meal tasting at the wine cellar.

(October 2017)

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here

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  • John Maytham

    Food
    A meal at Terroir is a series of dilemmas for return diners. The first is with the presentation of the bread, spread and smoked-olive platter. The impulse is to eat it all – it’s that moreish – but doing so might impact on the enjoyment of the dessert later. Then, the choice of starter: the many-times-tried-and-always-enjoyed prawn risotto with sauce Americaine, or something new like smoked pork cheek with salsa verde, chorizo and granola? The prawn dish wins every time. The memory of the succulent freshness of the prawns; the chili and garlic just present enough to shake the taste buds out of slumber; the unctuous, parmesan-enriched creaminess of the risotto; and the deep colour and flavours of one of the great classic sauces makes this, ultimately, an easy choice.

    There’s also a mighty mental tussle over the choice of mains. Michael Broughton knows pork, so the confit pork belly with Jerusalem artichoke and crispy shallot tempts, but you might choose another winner, like the sous-vide beef fillet that’s crumbed and then pan fried to pink perfection before being served with smoked potato purée and truffle sauce. It is a sublimely successful dish.

    The dark chocolate bar with peanut ice cream and trimmings is a very successful sweet, but not too sweet, finish to the meal. Every eyeful, every mouthful, is testament to Broughton’s guiding philosophy that creativity involves a great deal of restraint.

    Drinks
    There’s a focus on Stellenbosch in the wine list, with the traditional featuring more than the outliers of innovation. The limited wine by-the-glass offering mostly centres around the excellent wines of the host estate, Kleine Zalze.

    Service
    Many of the staff have been around for years, and their easy familiarity with the menu and the many repeat visitors helps create a very homely feel.

    Ambience
    It’s a place of muted earth colours, with terracotta floor tiles, a reed ceiling and pillars dividing a big room into a series of more intimate spaces. Terroir is almost always full with happy customers.

    And… 
    A relaxed summer Sunday lunch at a courtyard table is one of the great experiences of the winelands.

    (September 2016)

    Eat Out critics arrive unannounced and pay their way in full. Read our editorial policy here.

  • Jeanne Calitz

    Food
    Over the years chef Michael Broughton has refined his menu and technique to present diners with unpretentious but uncompromisingly delicious and excellent cuisine. It is, quite simply, a superlative experience.

    Things start swimmingly and proceed in the same vein. A plate of amuse-bouches brings patatas bravas with cream cheese, bacon and chive sprinkles; a wonderful scoop of chicken liver pâté with a smidge of red-onion marmalade; and cheese puffs so light they’re in danger of floating away.

    The breads – seeded, sourdough and tomato focaccia – accompanied by smoked olives, further succeed in whetting the appetite. By now it should become clear that this is going to be a spectacular meal. A starter of prawn risotto with sauce Américaine is so delicious it will spoil you for all risottos ever after. Consisting of moreish parmesan risotto topped with fat prawns sautéed with chilli, kernels of charred corn for a sweet and crunchy surprise, a fantastic crayfish bisque and fragrant sauce Américaine, it is a marvel of balanced flavour and textures.

    The menu may appear deceptively simple, but the food is full of complexity and shows excellent technique. Listed simply as a ‘garden salad with crispy goat’s cheese and marinated tomatoes’, the dish, when delivered, rewards with a plethora of complementary ingredients: fresh greens share the plate with textures of goat’s cheese, delicate tomato jellies, poached tomatoes and a scoop of beautifully tart tomato granita, not to mention olive soil and pickled courgette.

    A serving of dry-aged sirloin, accompanied by baby vegetables, maître d’hotel butter and hollandaise, is perfectly cooked and very satisfying. The line fish is a highlight – roasted kingklip is topped with an ingenious black squid crust crafted to resemble the fish’s skin, matched by delicate ratatouille, crispy rösti, lemon beurre blanc and rich black fermented garlic, the slightly sweet acidity of which just ties the whole together beautifully.

    Dessert is no less of a treat – the Grand Marnier and vanilla soufflé (with strawberry ice cream and caramel) is delightful, with raspberry smears painted inside the ramekin rising up with the soufflé, offering a piquant counterpoint to the vanilla sweetness.

    There’s also evidence of a dab hand with the ice creams and sorbets – the results are silky soft, and it’s hard to resist delectable flavours like raspberry-and-rose sorbet, and ice creams flavoured with marshmallow and violet. It’s an unforgettable meal: the food brims with flavour, confidence and generosity. Well played, chef. Well played.

    Drinks
    Most of the lovely Kleine Zalze wines are available, some by the glass, with the selection rounded out by some heavy-hitting whites and reds from elsewhere.

    Service
    Staff members are attentive, welcoming and well informed about the menu and various dishes. There is a charming, familial atmosphere to it all; you get the idea that staff members have become like family.

    Ambience
    The atmosphere is one of relaxed country-style dining, with lots of wooden touches adding warmth, and quality crockery and stemware adding class. Tables next to the big windows offer calming views over the beautiful estate.

    And…
    In summer, the courtyard offers outdoor seating against the soothing backdrop of a bubbling fountain – truly the perfect setting for a long, lingering lunch.

    (September 2015)

  • Eat Out

    Food 
    Imagine, if you will, chicken wings stuffed with foie gras and served with truffle cream, black mushrooms, parmesan and – a masterstroke – salt and vinegar foam. Marvel at the vibrant, fresh seafood flavours of line fish with mussels, squid, seaweed butter, lime salt and edamame beans. Delve into pork belly paired with winter beets, pear and cider jus. And indulge in a perfectly executed apple tart with tonka bean ice cream and baked custard with more than a touch of boozy flavour. This is the kind of delicious, expertly cooked food you can expect to enjoy at Michael Broughton’s fantastic restaurant, Terroir. Michael picks top quality produce and winning flavour combinations, and puts his own touch on the classics. Plating is gorgeously uncluttered and every dish shows a mastery of technique. The portions are generous and the flavours wonderfully layered, leading to a marvellous, memorable experience.

    Wine
    A very well-put together wine offering. All the Kleine Zalze wines are, of course, available – and by the glass, poured generously in carafes. You'll also find a host of excellent wines from fine producers beyond the estate, such as Cederberg, Creation and Rustenberg. Note the specials board for featured wines – a nice touch.

    Service
    Warm, efficient and enthusiastic. Though casual and relaxed in style, staff members are very attentive and knowledgeable about the food.

    Ambience
    Boasting a very scenic setting, this bustling restaurant charms with a crackling fire inside on cold days, creating a warm and jovial atmosphere. In summer, the shaded terrace makes for a cheerful, restful dining experience.

    Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges

    “Michael’s love for depth of flavour and sauces shines through.” – Arnold Tanzer

    “Simply superb. If I could eat here every week, I would.” – Kate Wilson

    “There’s a very clear direction to Michael’s cooking: classic dishes interpreted in various ways, just this side of cheeky.” – Andy Fenner

    (August 2014)

  • Reinette Geldenhuis

    Food
    Classic, simple meals are guided by the availability of fresh produce of the season. The chalkboard menu compiled by award-winning chef Michael Broughton features signature dishes such as the starter of prawn risotto with sauce Américaine, roasted belly of pork with rhubarb and truffle macaroni, handmade duck tortellini, double-baked soufflé and mushroom risotto. Other stand-out dishes include deboned duck with blueberries and hazelnuts and the apple brioche pudding with apple ice cream and caramel. Truffle permeates the restaurant. The friandise – lemon poppyseed cake, macaroon and fudge – upon receiving the bill are a lovely touch.

    Wine
    Known for its carefully selected wine, with emphasis on pairing the food to specific wines produced at Kleine Zalze. The wine list is extensive with sound recommendations per glass from the great selection of Cape wines and a touch of French flair.

    Service
    Friendly service from attentive staff who can sometimes lack an energetic vibe. More attention to detail can be given.

    Ambience
    This simple, homely and basic farm-style interior is humble with doors that open and invite beautiful summer days and nights. It’s also a perfect antidote to winter; end your day gathered around a warm fireplace.

    And...
    The winter specials are worth the visit. (September 2013)

User reviews

  • A quiet vineyard setting overlooking the mountains of stellenbosch terroir truly speaks to those pleased by natures bliss Who needs golden floors and glass ceilings when you have natures scenery as decor The food is well planned with a perfect balance and seasoning Plating and plates are all so artistic even with little or no theatrics the meal looks and tastes amazing - honest food prepared by caring chefs Service is well run with a maitre d from irish descent casually dancing from table to table seeing all is well a real classy affair Waiters and runners look after guests with polite little gestures like folding napkins hanging coats pulling out chairs and engaging in light conversation when its needed Well done terroir and chef michael a truly satisfying dining experience
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  • We had a very pleasant dinner at Terroir. It was my first time and I was very anxious. The food was really great and very nice plated. The wine list was fine but the ambience was not what you would expect. It is cozy but if you compare it to the other restaurants in the top 10 I visited it needs an upgrade. But the food and the service and value for money is great and that's more important.
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  • I've had the privilege and pleasure of dining at Terroir on a number of occasions in the last few years. Whether it had been for lunch or dinner, the experience was always top class. Sitting outside under the marquee and old oak trees in the Summer months makes for a wonderful, romantic setting. And during Winter sitting inside near the fireplace is just perfect. The staff are welcoming, friendly and very knowledgable on the dishes and wine menu. I don't consider myself a regular there, but perhaps I should as even when I was out and about one afternoon in the town of Stellenbosch, one of the waiters recognised me and greeted me with a smile saying he hoped to see me again soon at the restaurant. I cannot recommend the food at Terroir enough. The thing I like most is that the menu changes on a regular basis which ensures only the freshest ingredients are used, but also allows me as the diner to experience new tastes and flavours. If you're at a loss to choose from the menu, I would say you can never go wrong with Chef Michael's signature Prawn Risotto dish to start and the Angus beef dish for mains. With the complimentary breads, amuse bouche, three course meal and a little something extra with the bill - don't forget the great wine too - it is of UTMOST importance that you arrive hungry! :)
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  • Great location, outside seating in cool setting , plenty of shade Menus on black board, not a huge selection but the items cover all the Usually things. Bread and amuse bouse very good Starters and main course excellent quality, presentation is a delight Good wine selection, don't chose with out seeing the specials board for bin ends. Desserts were again on a black board
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  • In the beginning of the year our plan was to go to every restaurant on the Top 10 of South Africa, we started at number 1, things happened and finally we made number 10, Terroir, and I was surprised that it was number 10. At Terroir I discovered my favour meal, I have never had this meal in my life before but all of a sudden it was my favourite. Coming from Pretoria, my boyfriend is a meat lover, and I must commend the chef on the piece of meat he placed on the wooden board. As we carried on eating, the four of us just could not stop talking about how great it is to spend your money on such a great experience. Congratulations on getting a new spot on the Top 10!
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  • Had another great lunch here, first one was quite some years ago already and it was good to see (and taste) that Terroir still has it all: great food, impeccable service and a wonderful ambiance. We had plenty of different dishes amongst the four of us and loved them all. Finger licking good Prawn Risotto, Fried Mozzarella and a Goats Cheese Garden Salad that looked liked something out of a painting. For mains Courgette Raviolis, Angus Beef Fillet with Truffle sauce (mmmm) and the winner the Pork Belly. We proceeded with a nice cheese platter followed by some beautiful desserts. We should mention our waitress Coreen who provided some of the best service so far in the Cape. Any question we had regarding ingredients or dishes she was able to answer immediately and she was always around when she needed to be. Thanks for a lovely afternoon.
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  • Great venue and service excellent . Overall experience ruined by burnt veggies and over cooked steak. Staff dearly with it very well , but basic errors like that should not happen at this price point !
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  • We had an exceptional experience today at Terroir. The food, in particular the prawn risotto and norwegian salmon, is vibrant with flavors that are perfectly combined. Great service from the staff as well. We had the perfect food with the perfect wine! There is a very relaxing french vibe which makes it a great restaurant to visit anytime.
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  • Dinner last night at Terroir was simply superb. The beetroot terrine was not only beautiful to look at but fresh and light to taste. My partner had the signature pork belly dish which was excellent, the highlight being the 'truffle mac". A world class experience and would highly recommend.

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  • What a lovely day we had at Terroir. The mood is relaxed, the food first class. The cinnamon scented rice that came with my lamb reminded me of my mom's melkkos sent to finishing school. Who ever thought that this golden oldie could be so sophisticated?

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  • I do not know how this restaurant made the top ten. What an ordinary menu - nothing grabbed any of us especially the deserts. The prawn risotto sounded good but the sauce was so salty it was scarcely edible (the manager agreed and deducted it from our bill) and the belly of pork needed another two hours cooking. I am of the opinion that it's not a good idea to eat at a restaurant when the chef is not there and Michael Broughton was nowhere to be seen. No food (or wine) was described to us but in all fairness the plates were very attractively laid out and the waitress very pleasant.

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  • Michael Broughton is a genius! Lunch at Terroir was outstanding. Who knew a bread basket could be interesting? Bread interlaced with sweetened sun-ripened tomatoes, sheer heaven! The tempura squid as a starter was amazing, crunchy and tender without being oily. I ordered the linefish as a main course, it was cooked to perfection with potato gnocchi. My husband ordered the beef fillet, he reckons it's the best he's ever had! It sat on a bed of beef ragu - sublime! We had a garden salad in between courses, absolutely fresh and delicious. The dessert of layers of coffee/chocolate mousse was the perfect end to a perfect meal. Our waitress was very knowledgable about the items on the menu and super friendly. We will definitely be back to try out the summer menu!

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  • Having been to most of Eat Out's top 10 restaurants, I can say Terrior deserves its spot in the top 10 and with their relaxed atmosphere is the one I like to go to most often.

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  • Great food, but better wine! Highly recommended.

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  • Me and my family visited Terroir to celebrate my sister's 21st birthday. This was an amazing evening not just because of the fact that my sister turned 21, but also because of the fantastic service and great food. From the starter to the dessert - everything was delicious. My sister’s dessert plate was beautiful decorated saying “Happy 21st Birthday” without anyone of our family asking for it. This was truly a very special evening and I will highly recommend Terroir to anyone.

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  • It is like visiting a family member you have not seen in a while. You almost want to kick off your shoes and walk into the kitchen!
    The menu is comfortable, all ingredients understandable and the food is very delicious. My highlight was the mushroom risotto, but all 6 of us loved every bit of the food.
    Great winelist, we particularly enjoyed the finish on AA Badenhorst red blend!
    The service was fun, knowledgeable and I almost felt like giving our waitress a big hug when leaving!

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  • Reading some of these reviews I am very suprised. I always go to Terroir whenever I'm in Cape. Always fantastic food and environment. We are never rushed and always leave happy and giddy, if a bit full! As for price, try to get the same meal up here in Jozi. Costs about 2x more! Keep up the great work at Terroir Michael! When are you coming out with a cookbook?

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  • Michael,

    We live in Stellies and have been coming to Terroir since you and Nick started way back when. Its one of our absolute favorite eateries. We went there this Sunday to celebrate my mother-in-law's birthday with the whole family and as always the food was very good.

    Michael, however, and this is why I am writing, the food prices was a shocking revelation! Yes, I know you import your mushrooms and your fois gras and I'm sure it's top quality but, what you're charging customers is, in my opinion, outrageous. How do you justify R260 for a fillet? My portion of risotto, as a main, looked like a starter portion, and that for R160?

    I hate saying things like, "in my opinion", but in this case I do have one. I don't believe your fillet, your risotto or the line fish warrants or justifies those exuberant prices.

    Regards

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  • Although the food was really good, it was difficult to enjoy as we felt incredibly rushed! When we arrived at 8pm, only a few other tables were occupied and guests were already finishing dessert. At roughly 10pm (the last table left) we felt almost forced to leave. OK, they didn’t literally ask us to leave, but they were cleaning up around us and stacking chairs. It felt like 2am in the morning. This is probably the first time we didn’t finish a bottle of Galpin Peak Pinot Noir.

    Nevertheless, for starters I had a goat’s cheese and fig salad and a mushroom risotto for mains. Amazing - I just wish I had more time to enjoy it! I gulped down a dark chocolate cake type effort for dessert. And then it was over. I've spent more time eating a Big Mac.

    Would I recommend it? Yes - for lunch - on your way to the airport when you have about 45 minutes to kill.

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  • Long time fan of Michael Broughton. Had dinner at Terroir 11/2/2012. Wine service was appalling. Bottles opened by waitress and tasting pour. All other wine poured by ourselves! Two of three had lamb main. Seriously overcooked - inedible. Seemed as if it had been boiled. Completely tasteless. Food sent back and not charged for. But very disappointing to go to one of your top 10 restaurants and have such a disappointing meal - particularly with an overseas visitor!

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  • Very poor meal at Terroir.

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  • Ate at Terrior on Christmas Eve, always a hit and miss affair - couldn't have been better, Food - inspired, staff - efficient but not intrusive; ambiance - magical under the trees; absolutely brilliant.

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  • How did Terroir make the 2011 top 10? Had dinner there at beginning of December. At first our reservation couldn't be found, despite having been confirmed earlier on the same day. Second, my wife's glass of sparkling wine was flat - immediately visible. How does a top 10 restaurant allow that to happen? Third, we had to ask for the side vegetables to be brought to the table after mains had been received 5 minutes earlier.
    Setting is truly underwhelming - dark interior when natural views of Zalze could have been used to great effect (I mean to drive all the way from Cape Town to Stellenbosch to be ushered inside a smallish dark room with very little view of anything outside - why?). All in all a big disappointment and makes me really wonder about how Terroir managed to make it to the Top 10.

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  • My husband and I had a spectacular meal at Terroir last Thursday at Terroir. It is without doubt one of our favourite places to eat. We had booked a table outside. From the varied bread basket with delicious tapenade to meticulously prepared dishes with extroadinary sauces, our experience was a complete delight. We can't wait to go back! We found the service staff to be excellent too!

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  • Recently, four of us had lunch at Terroir after not having been here for a while. We were welcomed by a slovenly looking, somewhat uninterested hostess who escorted us to the table. How different this was in the recent past, when you were greeted by lovely ladies with a big smile. Ok, we came for the food but let's be honest, ambience is also a reason to visit a restaurant.

    We started with the usual delicious basket of bread. The menu on the chalk board used to be presented in detail, but not anymore, a pity. Our waitress just asked if we did have any questions. She did her job in a correct manner, but was also not overflowing with joy that day. But maybe it was me, after the peculiar arrival. Our starters were very nice. I had the pork belly in phyllo pastry which was delicious, but also the starters with white asparagus, ordered by two of my table companions, were recommended to me. The main courses were a hit and miss. My fillet of beef was fine albeit the smallest portion of fillet I have ever had in a South African restaurant. I wondered if the two small pieces of beef would make a 150 gram portion. On the other side of the table I saw one of our friends struggling with a very unattractive and greasy piece of lamb, which she admitted to be really bad after asking her. Our waitress asked if the food was ok. I mentioned to her that it was from good till bad, after which she didn't react at all while topping up our glasses. So I asked her why she didn't respond to my comments. She then said that she was going to report it to the chef after which we learned from her that chef/owner Micheal Broughton was on leave. However, no follow up was given by anyone, not her and not someone from the kitchen. I don't drink coffee during the day, but not even that was offered to us. So, why asking your client for feedback, which was given in an honest and decent manner, and then do literally nothing with it? Not even responding to it in the first place to me is one thing, but no follow up whatsoever is another.

    Our desserts again were ok, but nothing special. And that now is the exact reason why we go to a restaurant like Terroir, being rated as one of the best in South Africa by Eat Out magazine. To have a special experience, with a special treatment and special food. And none of us had that feeling when we walked back to our car. Can't they perform without Broughton heading the kitchen? Or are they simply not able to keep up their good standards of the past? Given the fact that there are so much better restaurants in the very close vicinity between Somerset West and Stellenbosch, with world class performances time after time, it might take a while before we will find out what the answers are to those questions.

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  • Booked for Sunday lunch. Drove an hour to find that there was no electricity (planned maintenance apparently) and their generator didnt work. Waited a bit and left very hungry. Popped across the road to Blaauwklippen restaurant, and had a wonderful lunch in front of the fire.
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  • Was very disappointed with our lunch at Terrior. Food - fantastic, however service not great! 10 minutes to be greeted at door, manageress was extremely rude and really didnt seem to enjoy her job - every task was a mission and you almost got the impression you were annoying her!
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  • We first decided we wanted to visit Terroir after watching Justine Bonello’s series, where he cooked in various top notch restaurants around SA. When it was voted 6th in the Top 10, it was a must! We booked a dinner date (Saturday 11 December 2010) well in advance, thinking that we would not get in otherwise, but this did not seem necessary. What an amazing experience! From the greeting at the security gate, to a delicious infused tea (recommended by our waitress), which is normally not my thing, at the end of a most amazing meal. The Estate wines, Kleine Zalze Rosé & Pinot Noir, complimented our meal perfectly. I would like to compliment the hostess in handling a perfectly honest accident with 1 of our main dishes, which we didn’t even mention, but she noticed immediately when clearing our plates and promptly returned from the kitchen with huge apologies. She could just have ignored it. Last, but by no means least, 10/10 to our waitress, Petra - thank you for an excellent evening. You were a star!
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  • Great food, service and ambience. As a tour guide Im always looking out for great places to eat and this proved to be the best so far! My guests were overwhelmed by the quality of food and said this was the best meal theyve had for a long time. I would agree and will return.
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  • I eat out every moment I am down in the Western Cape, and I had good and bad experiences. Kleine Zalze have seen me before for wine tasting, but not for food tasting. We were welcomed at reception by the host - really well done, felt welcome and attended to immediately. I have a habit sometimes, asking the waiters if he/she know/s how the chef prepared the meal - mostly they dont, but here I was impressed with our waitress, she knew in detail and could recommend wine pairing - done by a waitress, this was great. The mood was perfectly set by the two employees mentioned above. Now for the food - With a entree menu starting with seared Norwegian salmon with pear and pineapple salsa, brown butter and confit potato - I expected the table to be entertained...and they were. I had the quail pie with pear and pomegranate sauce, but the winner was the confit duck with lentils and foie gras veloute. The main meals were more than perfect. I can’t stop thinking about the beef fillet medallions with the perfectly seared firm marrow topping. One of the best restaurants I have been to. If you can, visit them most probably out of season, when they are not that busy to get the same treatment. The interesting part is Michael Broughton (head chef) was not even their and the kitchen was run by the junior chef. Well done.
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  • Previously a fan of Terroir, Ive written positive reviews of the restaurant and food, but two recent visits with wealthy, VIP guests have left me with the resolution not to return any time soon. Twice now, I have had the catch of the day and both times the fish was undercooked. Im a huge sushi fan, but semi-cooked, glassy, fishy fish doesnt qualify as sushi and just isnt good. On both occasions I was left with that queasy, bad meal feeling that I now associate with the restaurant. My last visit was marred by the fact that there was no water on the estate so my guests could not have iced tea before their meal, nor could we have coffee after the meal. I spoke with the manager twice before our arrival (to confirm the arrangements) and on neither occasion did he mention that there was no water. When we asked for tea/coffee, the waitress was genuinely surprised that we had not been told. Of course, eyebrows were raised in my direction.. had I not known this when I brought them to the restaurant? Value for money? No longer. Im so over these cult foodie spots and am now making more use of the simple, fresh, local gems.
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  • I read raving reviews about this place but it was no doubt the worst meal I had in South Africa over the holidays. We had dinner and lunch at ten different restaurants and this by far was the worst. 1. It took over an hour to get our appetiser2. Took 90 minutes to get our entree3. Once we got out entree a swarm of flies landed on our table so we had to gobble down our food.4. Price was ridiculous5. Wine list was average6. Food was below par7. Atmosphere was stuffy and pretentiousWent to Zorgvliet the next day. Spent half the money, better atmosphere, way better food and the wine was top notch.I would never go back to Terroir and would not recommend Terroir Restaurant in Stellenbosch (South Africa) to anyone.
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  • Its been a while since I ate at Terroir and on December 31st, I took a VIP family there for lunch, having promised them a Top 10 restaurant after begging, pleading, cajoling and threatening got me nowhere at an expectantly crammed La Colombe. We were served by Beatrice who was extremely efficient, knowledgeable about the menu and attentive to the needs of the table. Two of my guests (aged 13 and 15) drooled and swooned their way through the beef fillet, cooked to medium-rare perfection. The trout tartar was superb and the veal sweetbreads were rated excellent by a self-proclaimed sweetbreads connoisseur. The hot day had me craving something light and the cob was a perfect choice. Though if Im completely honest, it could have spent a little longer on the heat. Fish that is somewhat north of sashimi, but not quite cooked tends to linger too long on the memory. Overall a superb meal, with wonderful surroundings and excellent service.
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  • A very nice experience.We had lunch outside on the terrace and chose from the winter special menu. Excellent service with bread and wine brought promptly and our wine glasses were continually topped up without asking. Food was mainly excellent particularly the steak which was cooked perfectly. We did find the crème brûleé a little bland although it was perfectly acceptable. We eat out regularly in all the top Cape area restaurants and we are very discerning but to Terroir we will certainly return.
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  • My husband and I went there on 6 June for dinner. Although it was cold outside inside the restaurant it was boiling, there was little fresh air coming in at all and my husband and I took turns to go stand outside to breathe. We ordered the winter special - we were told the line fish came without asparagus. My husbands line fish came with asparagus.
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  • Excellent! We went out for my husbands 30th with his family - the service was impeccable, the food delicious, the wine well-priced and superb. A fantastic experience; we spent a long afternoon there soaking it all in, definitely will be going back! We had the three-course winter special, for R195 I dont think you could do better.
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  • Went Sunday 15 March and was welcomed by the most miserable front of house ( never been introduced by name so I cant say who it was) I have seen in a long time. The champagne and wine served was not cold enough ( fair enough - it was a very hot day) and the first glass served was filled to the rim! Subsequently we had to pour our own wine - which for me is not acceptable if you are paying these prices. The food was good but spoilt by the bad service and the very unfriendly welcome. It took me 3 years to go back - will I try it again? Doubt it!PS - The parafin glass on the table to keep the flies away was extremely dirty as well - very unpleasant.
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  • Service was very amateurish and lacked confidence - poor knowledge etc. The food was average but the setting is quite nice. Toilets were filthy (the seat was broken). I am amazed this was voted in the top ten restaurants as its not even in the top 100. Sorry.
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  • I entertained clients at Michael Broughtons restaurant Terroir today (25 Feb). The lovely, always efficient Jani - one of the managers -miraculously managed to get me the last table available. Entertaining clients of the profile that I usually have to accompany is not easy. The couple from Monaco are very well travelled and spend at least 2 months a year in Cape Town. They were impressed by the food but were scathing about the speed of service, mentioning that the restaurant could really corner the Stellenbosch business lunch market if they had a businessmans menu that was served faster. And the agony was prolonged because the benches they sat on were uncomfortable and, they said, not congruent with the standard of the food. By the time we left, Michel had backache...In defence of Terroir, I was quick to point out that it is one of the Top 10 in South Africa and that Michelin is not used as a yardstick in SA. They said it didnt matter... because if the style of service is such that you are intended to linger, why must you be subjected to such uncomfortable seating?They said that La Colombe has a similar problem.Maybe they have a point? Are South Africans getting so carried away with the dishes prepared for them, that they are overlooking the other components of the meal experience? Or is it our culture to ignore the standard of the chair we are given to sit on in the name of good food?
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  • When Terroir was voted 1 of the Top 10 for 2008, my partner and I decided to book a table for lunch for 22 Dec 2008. We were looking forward to our lunch there, as we always try to eat at all the Top 10 restaurants in CT. What also excited us is the fact that Terroir was given the Service Excellence Award for 2008 and seeing as service is as important in the restaurant as the food, we couldnt wait. When we arrived our table was moved inside, as it was raining on the day and we booked a table outside, which in itself is completely understandable. The front office staff was friendly and we were shown to our table. The restaurant is not something that you can write an essay about. Normal interior for a farm-style type of restaurant, with no pretentiousness. Nothing special to the interiors, yet comfortable and cosy. Our waitress introduced herself and was extremely friendly. and brought our blackboard menu. Once I laid my eyes on the meny, I was a bit shocked. R89 for starters and R152 for mains? OK, I did realise that this is a Top 10 restaurant and that I have paid these prices before at other restaurants. Our bottle of kleine Zalze wine wasnt as expensive as thought and was extremely nice. The food we received was outstanding, that I must say. Both our starters and main courses were a taste sensation, unlike weve had. My partner still insists that the starter of foie gras & chicken liver terrine was the best ever had. All our food was well presented and the combination of tastes was exquisite.What did bother us is the fact that after our waitress took our orders, we didnt see her again, except for only when the food was brought out and plates taken away. She struggled to explain the dishes on the menu, and only explained by reading of the menu. We can do this ourselves. She not once came back to the table for the filling of wine glass and water glasses. We had to do this ourselves. No follow-up on the courses while busy and no interest in our experience at the restaurant. And this for the restaurant that won the Service Excellence Award?In all, the food is exquisite, but seeing as eating out is a complete experience including location, restaurant interior/exterior, service, food and wine, I would not go back. Food yes, rest no.Later the evening we did phone the restaurant manager to tell her about our service from the waitress and was told that she is a new waitress with not lots of experience.
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  • Abyssmal. Button mushrooms instead of porcini. Too many tables with staff and kitchen overstretched to milk more customers. Shockingly inefficient and unapologetic manager. Improperly processed credit card transaction. Entirely disappointing and certainly not worth either the rating of the exorbitant cost. Avoid.
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  • I just love this place! My favourite in the Winelands... simple but classic gourmet. My recommendations... Foie Gras and the Beef Fillet...just divine. Service and food has been great every single time, very consistant.
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  • Went for lunch on Friday and all I can say it was the best meal I have had since arriving in South Africa a little over two years ago, I would even go so far as to say it was the best I have had in the last 4 years. Absolutely faultless cooking, showed a lot of respect for the ingredients and really showed the skill level. The service was also excellent, this meal will not be frogotten for a very long time.
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  • What a disppointment for a birthday lunch! Booked this table long ago, all the way from Pretoria. Only to get a very small variety on the menu, but the worst, R145 per plate, which had about 3 bites of meat on! Felt like someone stealing your money. No restaurant should be allowed to do this. The service of the waiters very good, but when you walk out of there, still hungry, with a bill the lenght of your arm, the only taste that is left behind, is a bitter one!
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  • Great Service. Great food. Great for foodie and wine lovers.Combination of tastes & textures, delicately prepared to perfection. A complete sensory experience.One of those places to go back to and experience something fresh and different every time.
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  • One of the features that really stood out for us at Terroir is the charming, efficient and interested attitude of the staff giving us a very warm welcome.We thought that the food was honestly quite amazing and the presentation was fantastic. I had the prawn risotto followed by the cob linefish. Both were outstanding and with so much flavour. My friend had the tortellini and fillet of beef. In his words “tender, tasty and succulent”. Our desserts the crème catalan and the chocolate fondant were just right and as expected - mouth watering!The service that we received from the staff was unparalleled. They always made sure of everything but with not being too pushy. Ive eaten at many places around the world but I must say that Terroir offers real value for money, very worthwhile indeed. Terroir came highly recommended and it certainly did meet our expectations.
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  • I totally support employment of local people but don’t understand why basic training rules are not applied by teaching staff to, introduce themselves by name. Our nameless waitress swiftly explained the blackboard menu with predictable mispronunciations. Why would a restaurant insist on serving expensive imported San Pellegrino water at R35 per bottle - smacks of rip off!An Amuse-bouche of risotto was served by ‘nameless’ - the taste and texture of cardboard was a good indication to avoid the risotto main course like the plague.The expensive wine list is understandably dominated with KZ wines along with a selection of South African wines. Heaven alone knows what astronomical prices would be charged if European wines where offered. A carafe of Cab - R30We ordered springbok, pork and a fillet of beef. My pork was fabulous with depth of flavours and well balanced. It was not too fatty and the crackling was roasted to a turn. The sauce was luxurious but too little for my liking. The beef was done exactly as ordered as was the moist and tender Springbok served with a rich fig tartlet. The main courses were a triumph but the accompanying vegetables were overcooked and literally swimming in very salty butter. No mid-meal visit from wait staff, in fact the next time we saw our waitress was when she cleared the table by stacking the dishes on the side of the table,The desserts were disapointing. The number and the state of the toilets must be questioned.The bill was R598 which I thought was VERY expensive for this sub standard experience.
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  • 6 of us went for a family day out. beautiful setting but the food did not live up to expectation.....On holiday from the UK, I was certainly expecting more wow for R300 (£20 ) / head so I feel the food was totally overpriced.
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  • We had the unfortunate experience of finding a piece of glass in our risotto. This was made worse by the manager on duty feeling the need to charge for this item. The owner has written to say he has used this as a teaching tool so that his staff know what to do in future. How sad that the staff at a restaurant of this calibre are only learning this lesson now. We will definitely not be recommending this establishment to anyone.
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  • A tale of two meals. We (3 pax) had lunch at Terroir on 27 March. We each selected a dish off the starter selection as a main meal. My seafood ragout, consisting of 10 small prawns and 4 calamari rings served on a cubed tomato sauce. Cost R184.00. My wife has a prawn risotto which was grossly overcooked and reminded of breakfast porridge. The dish was served with 6 queen prawns that were well prepared. Cost R168.00 My daughter had 6 tortellini filled with ricotta cheese served on a green sauce, at a whopping R150.00. With 2 coffees and a bottle of water R564.50 before service. I was unhappy with the bill and requested to see the chef/patron, whom I knew to be presnt. I observed my request being discussed in the kitchen and saw the angst on the face of junior chef Pieter Blom who had been delegated to attend to me. He informed that the bill represented company policy of charging double starter price when served as a main course. The next day my wife and I had lunch at Morgenster. Two glasses of wine, a bottle of water and two superbly cooked portions of fresh cabeljou served with roast veg, rocket and a light sauce, for R168.00. The entire meal cost LESS than the cost of my plate of food the previous day.. It just shows how the media and awards can corrupt and distort value.
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  • Had lunch last Sunday at Terroir, expecting marvels. The food was good enough but all the dishes were too heavily salted and in the case of the risotto, too winy. Also - why is it that when a vegetarian goes to a restaurant all that is on offer is tomato and mozzarella salad; mushroom risotto and ravioli with butternut and sage butter/ravioli stuffed with spinach and ricotta?
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  • We made a reservation for 9 people . When we came we were told that we sit at 2 different tables !! Although other tables close to the windows were not occupied we got tables close to the entrance to the washroom.The tables were not set ( no wine glases !!.The different courses were served to the wrong people .
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  • Just been to lunch and the scallops are to die for (I did enquire and theyre from canada so, so much for locally sourced - but id forgive that in an instance).Service is really good, remainder of meal 4/5, the linefish was the weak link. Lacks flavour and a little over cooked.
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  • Excellent meal although the wines are a little expensive.
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  • restaurant of the year? this place is so average! service and food ...too bad! location? very nice view....indeed!
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  • In February I paid a visit to Terroir and found the food to be good, except for the main, the signature dishe of Pork Belly, which i found to be average. I went back to the restaurant on 7 August and reordered the Ppork belly to see if there was an improvement. The dish was served in a different style, however, to my disappointment, it was a lot worse than when I visited the restaurant the first time. The pork belly was dry and tasteless. On a positive note, my guest enjoyed the veal.
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  • We had been looking forward to going to Terroir for a while. When we tried to go there before (admittedly always spontanous decisions) they had always been booked out. The service was friendly and I liked that they accommodated our request to share some wine and a dessert. The food was good, but it wasnt above average or with any wow factor. No melt in the mouth meat (we had springbok and veal fillets). The risotto was overcooked. The osso bucco did neither sport bones (&marrow), nor tomatoes. What disappointed us most was the vegetable offering- side dishes of either potato, tomato or cauliflower. We opted for the cauliflower which tasted of nothing except the cheese it was baked with. So if you are looking for a solid meal, no problem, but dont go there with the restaurant of the year expectation.
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  • I was very disappointed on arrival (evening sitting) - expected a restaurant with a sophisticated & stylish ambiance (would expect that from a restaurant of the year), but alas, felt like weve entered the local pizzeria - messy foyer, poor quality cutlery, plastic (supermarket type) salt and pepper pots and something that resembled a candle on the table. Thankfully the table linen didnt feel like polyester (didnt check the labels though). The service was OK, but please, if you use French words on the menu make sure the staff know how to pronounce it!! What turned the evening around for me from the initial disappointment was the absolutely outstanding food that was served. If the owner/chef can only match the decor/ambiance to the food that is served, a good food experience will become a sublime experience of international standard.
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  • My wife and I went to Terroir in late Februaury this year (2007) after we saw that they were rated restuarant of the year in SA for 2006. The food as well as the service was outstanding! It was a very special experience for us and will most definitely go back as sson as we can.
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  • My family and I used to eat at Terroir often. It was our favourite restaurant. But sadly it has now gone down. We ate their twice in April and if it hadnt been for the good service, I would have never returned. The food isnt what it used to be. The starters werent as wow as they used to be, the main courses were nothing special - the risotto was way overcooked and under-seasoned. The nougat ice cream, I had hoped was going to be good, but it was way too sweet. I sincerely hope that this is not simply the downfall of a good restaurant just because Nic van Wyk has left.
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  • Great!!! What can I say, the place gets better every time we eat there - Sunday 8 April proved the point again - the food was fantastic, service great and wine list best priced I have seen in JHB or Cape Town - my definite nr 1 in SA
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  • My family and I ate at Terroir on Thursday and we were blown away. The service was outstanding. The food incredible, I just love the lamb and my husband the pork belly. The chocolate terrine is sensational. All in all we had a wonderful meal at a good price.
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  • The starter was fantastic, the main course alright, and the dessert we didnt finish as it was not good at all. Staff didnt react when we gave the dessert back. The atmosphere in the restaurant was nice, the interior nothing too fancy. I was a bit disappointed in the food, also because my expectations were so high.
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  • excellent experience!!! there food portions are way bigger than other restaurants. i love it! ive been recommending Terroir to all my friends.
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  • We eat at Terrior fairly often and can honestly recommend it. It has a wonderful atmosphere and the food is absolutely faultless. From the fresh, crusty bread on the table to the fantastic desserts, I just cant get enough! Wonderful wine list, the house Sauvy Blanc is well priced and very drinkable. I prefer it during the day as I love the setting (oak trees overlooking a dam, golf course and mountains - all set in a beautifu garden) It is a little on the pricey side if you have three courses, coffees and lots of great wine but its well worth it.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Booking required
  • Child friendly
  • Dinner
  • Fireplace
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Wheelchair

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