Makaron has taken a culinary path more meandering than the route to the establishment itself, but the arrival of chef Luc has brought delicious delight to this plush spot. Intricate layered wooden floors, geometric fer forgé window-shutters and James Mudge tables beckon exciting cuisine. Exciting it is. Offering diners unfettered flexibility to sample as many or as few dishes as they’d like, Makaron offers the option to have 3, 4 or 5 small plates with an added option of pairing each dish with a carefully selected wine. Standout dishes include the fire roasted octopus, kohlrabi and apple - the char on the octopus offset with the sweetness from the apple is a clever flavour play - and the lamb ‘staanrib’ with pickled waterblommetjies and lemon, a triumphant celebration of the Cape’s indigenous flavours. True to modern style of menu formulation, heavy desserts are slowly falling out of favour and Makaron is right on trend with the guava, turmeric and melon dessert, which is both beautiful and very light.
Not being located on a wine farm means Makaron is not limited when it comes to wines they can serve - which allows Brenda, the delightful manager and sommelier- to create winning food and wine pairings.
Friendly and deeply conscientious. As expected of a boutique hotel of this caliber everyone has the reassuring smile that says, “anything you wish for, I shall make it happen”.
This is a designer’s paradise - award-winning interior expert Etienne Hanekom has created an oasis that melds disparate decor ideas seamlessly.
A romantic date or special occasion where you can enjoy a leisurely evening, including starting with pre-dinner drinks at the gorgeous bar.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.