This summer sees the opening of the new Signature Restaurant at Precious Hidden Valley, located on Annandale Road near Stellenbosch airfield.

The restaurant’s executive chef, Bjorn Guido, is pioneering what he calls “New African Gastronomy” – an approach that marries ancient fermentation and preservation techniques with contemporary cooking. “I like to say we look at ancient techniques from around the world and apply modern thoughts to really maximize creativity and flavour. We really push ourselves to lead the fermentation movement in Africa.”

As more chefs embrace indigenous cooking methods and ingredients, the restaurant perfectly captures the exciting movement celebrating local food heritage – elevated to fine dining heights. Guests can expect an immersive dining experience with either an 8- or 12-course set menu that highlights the restaurant’s approach.

Imagine this: beeswax-cured buffalo with bee pollen, buchu jus, brined carrots, mielie pap, lacto berries and chakalaka; or monkfish with sorghum garum-cured kombu, Pernod and coconut emulsion, and fennel salad. With its focus on fermentation techniques and preservation methods that have sustained African communities for generations, the restaurant positions itself as a cultural experience that celebrates Africa’s culinary legacy through an innovative, contemporary lens.

In terms of interior design, enormous jars of various ferments are displayed throughout the space alongside native herbs and plants, creating an almost museum-like atmosphere that celebrates the continent’s rich culinary heritage.

The restaurant operates Tuesday to Sunday from 12pm to 2.30pm, with exclusive dinner service available Friday and Saturday evenings at 7pm. Bookings can be made online.