A new eatery is opening on Springfontein farm near Stanford on 16 October, next to the acclaimed Springfontein Eats restaurant. Named Springfontein Bar(n), it will serve German tapas and local cheeses. It will be located in a renovated barn with rustic tables and benches, and will share the kitchen with Eats.

The menu will change weekly, and they’ll serve four dishes that can be eaten either as a starter, in a combination of small plates as tapas, or in larger portions as a main course. The German-themed offering would include, for example, beef goulash with sourdough bread, Bavarian potato salad, sliced cold roast with a remoulade sauce, and Stanford cheeses.

Springfontein Eats and Bar(n) owners and managers Jürgen Schneider, Jennifer Packard Weber, Dr Johst Weber and Susanne Schneider. Photo courtesy of Springfontein.

The Springfontein tasting room and wine sales will be part of the venue, so tastings can be accompanied by nibbles of Stanford cheese and Springfontein bread. The plan is to occasionally have live music at the Bar(n). 

Chef Jürgen Schneider and Sizakele Jacob at work in the kitchen. Photo courtesy of Springfontein.