Situated at the eponymous Stellenbosch wine estate, the Rust en Vrede Restaurant opened in 2007. It was the realisation of owner Jean Engelbrecht’s dream, first sparked in the late 1990s by an amazing dinner at the French Laundry in Napa Valley, to bring together a great menu and a great wine list.
Chef John Shuttleworth works from a classical French foundation of combinations and techniques, adding modern influences and playful twists. The quality of locally sourced artisan produce such as free-range chicken, freshly picked mushrooms and homemade chocolate is key, exemplified in dishes such as the Tasting of Oak Valley Pork. The skills of sommelier Barry Scholfield are fundamental to the experience.
Located in the farm’s original cellar (built in 1785), which is a national monument, the restaurant is cosy and comfortable yet stylish, with an open kitchen adding some buzz. Original yellowwood ceilings, dark wooden counters, restored antique sideboards and polished brass features lend an authentic atmosphere. Installed in the original arches are modern glass doors, which lead out to the terrace with its show-stopping view.