Farro which has since October last year been a sought-after pop-up in Cape Town’s Bree Street has now found a permanent home at Gabriëlskloof Wine Estate in Botrivier which will be open to the public in April 2022.
Originally in Johannesburg, the restaurant found critical acclaim, before relocating to Cape Town for a four-month residency at Café Frank in Cape Town’s bustling gastro-scene on Bree Street.
“When we met Alex and Eloise Windebank and experienced their food, we knew Farro was the perfect fit for Gabriëlskloof,”
“Their warmth and hospitality are perfectly aligned to the experience we offer here.”
explains Peter-Allen Finlayson, co-owner and cellarmaster at Gabriëlskloof.
Farro’s husband-and-wife duo will bring their classic-meets-comfort style of cooking together with the casually convivial hospitality for which they have become known to the magnificent Winelands space. Guests can expect a refined, pared-back approach to farm-style dining when visiting ‘Farro at Gabriëlskloof.
Gabriëlskloof, rooted in the heart of Botrivier, produces wines of the highest acclaim and quality. All who visit the farm are invited to slow down, gather and savor fine wine, exceptional food, and generous hospitality. It’s a way of life bound together by family, community and deep respect for the land and all it offers.
It’s an ethos very much shared by Alex and Eloise. The two – who met while working in the restaurant scene in London before relocating to South Africa – brought Farro to life, largely as a result of their joint love of food, wine, and the 30 years of restaurant experience between them.
The Food
The focus of the food at Farro stays true to the restaurant’s ethos and showcases a seasonally led, constantly evolving a la carte menu. At the farm, expect to see chef Alex’s elevated take on wholesome, classic, and comforting dishes. It is about embracing simplicity, respecting the ingredients, and celebrating all the region has to offer.
Being based at Gabriëlskloof where sustainability is at the heart of the farm’s activities, Chef Alex is clearly excited to have a veritable selection of producers and farmers on his doorstep.
“This is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,”
“It’s about taking our respect for both food and locality to the next level. There’s such a wealth of produce here that we just didn’t have access to previously, that’s really going to help drive my culinary ethos and direction in a way I just couldn’t before. It’s all about well grown produce, treated with respect to bring out the maximum flavour.”
says Alex.
Expect Farro favourites the likes of the velvety duck liver parfait, black cherry and buttery brioche toast, seasonal veloutés and a melt in the mouth pork belly with mustard sauce and local greens. These will be joined by a selection of dishes inspired by the new farm locale and country way of life, think marbled ribeye and chips, home-smoked Elgin trout and country style terrines with pickles and preserves from the abundant harvest of the Gabriëlskloof kitchen garden.
Farro | Open for Breakfast & Lunch
Farro at Gabriëlskloof will be open for breakfast and lunch from Monday to Sunday from 09h00 with last bookings at 15h00. To book visit Dineplan. No reservations will be taken by email.
