A great outing for locals and tourists with beautiful views and a peaceful experience.
Beautifully plated with good portion sizes, the food is overall pleasant. For starters, try the Tako yaki, filled with Octopus this Japanese starter is light and crisp, served with a creamy Japanese mayonnaise, spring onion, katsuyobushi, pickled ginger and wakame which ads a complimenting salty flavour. The octopus snacks are served with a fresh and crisp radish salad beautifully plated on a stone plate. Another starter to note is the parmesan and ricotta dumplings, green peas, asparagus, king oyster and lemon foam.
The pork belly with crispy salty crackling, beetroot and palm sugar with rum reduction is a definite recommendation. Slow cooked, tender and full of flavor served with a parsnip, pistachio and lemongrass. One can also order the Sous vide dusk, coconut, pickled litchi, red curry, plum and duck dumpling. The Jerusalem artichoke tortellini with pear, gruyere, pine nuts, king oyster and cumin noisette is a great option.
For the sweet tooth, the rich chocolate bomb has a hidden center mousse with a biscuit layer for a perfect crunch and a butterscotch that ads a yummy gooey center. This is then served with a tart berry sauce and a light homemade ice cream and cocoa nibs. Another dessert to consider is the warm brandy tart with vanilla Chantilly and ginger.
Guests could also end off with a cheese board.
Only wines from Diemersdal are available and guests could also participate in wine tasting to try out some of the different wines available at the farm.
Even though the servicing staff is friendly, with wealth of knowledge for the dishes and are welcoming. The kitchen is very small - it’s advisable for guests to order quickly as the food can take a while to be ready.
A peaceful farm style atmosphere with amazingly beautiful views of the vineyards, a small dam and greenery. White wooden tables with sun umbrellas giving a picnic vibe in the outside setting. Yet the interior is cozy, small with trendy small plants on tables and wine displays along the side of the wall.
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Great service, great ambience and amazing food everytime we come
The restaurant at Diemersdal is simply in a league of its own. From the styling of the menu to the composition of the dishes to the flavours, textures and presentation - it is world class! Congratulations to the chefs!
The tapas menu is lovely. The Diemersdal wines are similarly - spectacular.
After reading the reviews for this restaurant we decided to pay it a visit. We reserved a table for 2 telephonically on 7/2/2016. When we arrived there was no reservation and a lot of people running around doing nothing. Eventually we were seated. The starter which was a simple salad with quinoa figs and leaves was excellent. The main course arrived and the first item a beef pie was inedible, the pastry was greasy and tough and had not risen at all. The rest consisting of chicken and vegetables was excellent. The dessert arrived which was meant to be a berry pavlova. There was no meringue just a few crumbs and somehow the figs from the starter had ended up in the dessert. Obviously they had run out and tried to make do - sorry guys not good enough. The service from Yaou (please excuse the spelling) was excellent.
been back the 4th time in 6 weeks ,great food,love your tapas
We have enjoyed the excellent food and eat out experience offered here on an a la carte basis before. We were favourably impressed on Friday night visiting there again as guests of a good friend celebrating a sixty fifth birthday which had been held there. By some structural improvements, which does not diminish the 'historical' feel of the space a cosier and more intimate feel and ambience has been created. We were however really blown away by how Martin (as chef) and Sulize ( as front of shop) together with the rest of the staff managed to prepare, plate and serve a three course meal to thirty guests in true a la carte style so seamlessly and without "effort". Yes to allow for speeches at the appropriate time and the desert to be served without any delay after 55 minutes, rather than the anticipated 15 minutes arranged for the speeches, as admitted by the master of ceremonies. Not a small feat to accomplish with as Starters: Crispy Squid/Sweet Potato Soup, as Mains: Crispy Duck/Béarnaise Sirloin and as Desert Passion Fruit Crème Brule/Dark Chocolate Fondant... All in all a superb culinary experience to compliment a joyful night which had been experienced by all to be remembered for some time still. The description of the restaurant as a "Farm Eatery" must be placed in question. This would only be appropriate if the term would also find application in describing other establishments also to be found on farms as such including Jordan (where Martin earned his stripes as chef); Rust en Vrede and Tokara but to name a few....