Award-winning Stellenbosch wine estate Vergenoegd Löw will soon be home to Clara’s Barn, a new restaurant concept located in one of South Africa’s oldest barns.
The genius behind this new restaurant is none other than renowned chef Bertus Basson. This will be the second restaurant that Basson launches at the well-known wine estate after the roaring success of Geuwels. Clara’s Barn plans to open within the first week of March this year.
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Basson has been involved with Vergenoegd Löw wine estate since 2019 and says that one of the major drawcards of the new restaurant is that it will be located in one of the oldest barns in South Africa.
Named after the wife of the owner of Vergenoegd Löw, Clara’s Barn’s kitchen will be headed by Chef Drikus Brink, who is also the co-owner and head chef of the much-loved Geuwels restaurant.
Although set in a barn, the restaurant will boast modern decor and also feature an additional space that can be used for functions of up to 80 people.
The restaurant concept is rooted in a “farm kitchen” approach with a twist, as Basson says the food offering will be refined three- and five-course menu options.
“We are cooking South African-inspired farm-style food on a farm, using local and seasonal produce,” adds Basson.
Staying true to the cattle farm roots of the wine estate, Clara’s Barn will be serving meaty dishes in an ode to its heritage.
The project has been a long time in the works as Basson has worked closely with the wine estate to transform the barn on the property into a restaurant. Basson explains why he chose to open up a second restaurant at the wine estate.
“This area is very central – a great meeting point for friends from Cape Town and the Winelands. The Winelands is wonderful for family and we have a wonderful lifestyle here.”
Running and operating two restaurants in the same area poses its challenges, but Basson is optimistic and shares that it has more positives to it.
“Each of our restaurants is unique and has its own personality, so they attract different people. It helps that they are close to each other and our teams can assist each other where needed! I can also visit all my restaurants in one day.”
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