Terroir

Terroir opened in October 2004, and over the years has become one of the most sought-after gourmet destinations in the Cape winelands, placing Stellenbosch prominently on the culinary map. The restaurant is located on Kleine Zalze, a family owned wine farm that has risen to prominence both in South Africa and internationally thanks in particular to its award-winning chenin blanc and shiraz. The setting, under historic oak trees with views over the De Zalze golf course and surrounding gardens and vineyards, is both refined and relaxed. It’s the perfect environment in which to enjoy a fine meal matched to excellent wines.

The unpretentious ambience and dressed-down décor belie multi award-winning chef Michael Broughton’s rigorously disciplined approach to food. Classic pairings and intense depth of flavour characterize the chalkboard menu of ‘deceptively simple’ dishes influenced by what’s in season and, where possible, the use of locally grown fresh produce. Care and emphasis is placed on matching the food to specific wines produced at Kleine Zalze, in the Stellenbosch region and further afield.

Terroir’s ongoing success has brought with it a string of prestigious awards, including the Eat Out Johnny Walker ‘Restaurant of the Year 2006’, Eat Out ‘Service Excellence Award 2006’, Eat Out ‘Top 10 Restaurant’ 2005 and 2006, Dine (Wine magazine) ‘Top 10 Restaurant’ in 2005, 2006 and 2007, and Best of Wine Capitals of the World South African Wine Tourism Restaurant of the Year 2006.

For more information visit: http://www.kleinezalze.com/

Terroir’s menu evolves with the seasons and the inspiration of chef Michael Broughton. Michael describes his style of cooking as ‘deceptively simple’ and has this to say about his approach to food: ‘Less is definitely more. The challenge of being creative is knowing when to exercise restraint. What I leave off the plate is just as important as what I put on it. You don’t want things that complicate the plate. Each individual flavour must be identifiable and add to the enjoyment of the whole. I love to take a classic combination and intensify and ramp up the flavours. At Terroir we are constantly pushing the boundaries, experimenting with ingenious new cooking methods to intensify flavours. To deliver big, bold flavour on the plate, tomatoes are confited, fish is cured, spices and nuts are roasted before being used, and sauces are reduced often three or four times.’

Everything on the menu is informed by the best of what’s fresh, seasonal, and where possible, locally available. Increasingly, the sourcing of ingredients and the provenance of ingredients is key. At Terroir, ‘local is definitely lekker’ whether it is the organic strawberries from a farm close by or fresh fish received daily from the boats at Gordon’s Bay. The menu makes the most of seasonal specialities, such as fresh cep, tuna and berries. A highlight of any meal at Terroir is the basket of fresh bread, baked daily in the kitchen.

Winter Special at Terroir
2 courses R225
3 courses R255
Includes a complimentary glass of Kleine Zalze wine.

The winter special includes a choice of starters, mains and dessert with dishes changing according to seasonal availability of ingredients.

Offered from Monday to Saturday at lunch and dinner.