TERROIR

BEST FOR Refined bistro fare in the winelands. FOOD Terroir has become known for several iconic dishes – notably the prawn risotto, and chef Michael Broughton’s wonderful dessert soufflés. These are still on offer, but the seasonal menu holds other treats, like the Malay-style baby squid with smoked mackerel, aioli and coconut. Or confit duck, roasted kohlrabi, rhubarb jus and carrot crumble. For dessert, try the soufflé of the day or vanilla tart with honey ice cream and almond crumble. Do ask about the trios of ice cream and sorbets – wonderfully inventive flavours always feature. DRINKS There's a substantial selection from Kleine Zalze, and the blackboards hold a short but excellent selection of wines. SERVICE Welcoming and helpful. AMBIENCE A restaurant for all seasons: when it’s cold, sit inside near the fireplace and heaters; when it’s sunny, choose the terrace, with views over the estate and the Stellenbosch mountains. (JC)