Reuben’s Restaurant and Bar (Franschhoek)

6 Reviews
Bistro fare, South African
Phone Number 0218763772 Opening Hours Lunch Dinner

Lunch: Monday, Wednesday to Sunday 12noon to 3pm

Dinner: Monday, Wednesday to Sunday 6.30pm to 9pm

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Menu - Reuben’s Restaurant and Bar (Franschhoek) - Updated In March 2018


R380 per person three-course menu (without wine/beverages)
Bistro fare, South African
R380 per person three-course menu (without wine/beverages)
Local cuisine, Quick meals
Amex, Diners Club, Mastercard, Visa
Accepts credit cards, Booking required, Child friendly, Cocktails, Dinner, Dress code, Fireplace, Food, Functions, Licensed, Lunch, Parking, Serves food, StreetSmart affliated, Takeaways, Wheelchair, WiFi

Critic's review

  • Ambience
  • Service
  • Food

Seth Shezi

A brainchild of celebrated South African chef extraordinaire Reuben Riffel, the food at Reuben’s Franschhoek is the most triumphant return to form for the talented chef. The elegantly relaxed atmosphere lends itself to an alluring dining experience that while new feels rather nostalgic - a gem and a local’s favourite waiting to happen.

Not to fall it tapas but there are so many great options, ordering a wide selection for the tables seems the only sensible thing. Starters such as the beetroot-smoked Franschhoek salmon trout joyfully show off produce hailing from the valley. Trying to narrow down what to order for mains is something of a Sophie’s choice – everything sounds good and after the starters have hit your expectations out of the park, you’ll be itching to get stuck in the spinach risotto with pine nuts, celeriac, butternut, burnt butter and grand brie. But none will quench your venison craving like the Springbok steak with walnuts, butternut-honey, bacon candy and pickled cabbage - succulent steak with a balancing whack of acidity from the pickled cabbage.

Chef Reuben has always had a penchant for a decadent dessert, popularising the once risky chocolate fondant at his previous spot, well Rueben’s Franschhoek stays true to form, but on top of the gooey chocolate fondant there is an addictive array of options such as the lemon yuzu tart and spiced créme brûlée to name a few.

The wine list offers a decent scope from middle range to top end wines, with a deliberate emphasis on Franschhoek farms. A curated selection of brandies and gins is available to enjoy with your meal or relaxing in the summer-ready back courtyard.

Friendly and courteous service delivered with the warm Franschhoek smile.

The long dining room exhibits an airy light touch to its decor making it both cozy and inviting without being homely. Boasting art clad walls and a slick glass wine cellar, the decor is gorgeous, modern while remaining approachable. The diner place and imposing views of the majestic mountains are just that extra double cherry on top to win you over.

Best for…
The best showcase of celebrated Chef Reuben’s repertoire.


Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

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User reviews

6 Reviews
    Bei uns hat alles gepasst. Das Essen, der Service und die Atmosphäre war perfekt. Auch das Preis- Leistungsverhätnis war aus unserer Sicht gut.
    One of our favourite restaurants. We had our Ladies Dinner Club there a few weeks ago and everyone loved it! Will definitely be back soon again!
    Excellent food, 5* decor. Service was not what we expected, but all in all an excellent evening
    This is the second time visiting Franschhoek and the second visit to Reuben's, in his new location - this restaurant is somewhat an establishment in this town. The food is, as always, delicious - my best meal of the weekend! Congrats on his new venue, it's lovely and the decor is very well thought through, especially the bathrooms! The large room however feels somewhat cold in ambience and doesn't encourage a warmer vibe for an evening meal.
    April 2015 Impromptu lunch stop at Reuben's in Franschhoek, it was a mixed bag. My boyfriend and I have both had excellent meals here in the past. This visit some dishes were standout, others not. The starter of peri peri livers with beetroot and walnuts was okay. It was an interesting flavour combination but just lacked that little bit extra to take it to another level. I scoffed down my main which consisted of braised oxtail, mash and an avo salsa. It was delicious! My partner had the yellow fin tuna and anchovy butter, it too was okay. Dessert was the restaurant's redeemer. I had salted caramel tart with a white chocolate ice cream, Yum,Yum. My partner's dessert was equally amazing! Service was great, so too was the atmosphere.

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