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Clara’s Barn is a beautifully appointed restaurant in the oldest barn in the Western Cape at Vergenoegd Löw, a working wine farm. Our inspiration for Clara’s Barn is a modern South African Farm kitchen serving a fresh seasonal menu. The kitchen is headed up by Drikus Brink.
Clara’s Barn has a function room that can seat up to 80 guests.
Gourmet Guide Description
Tucked away on Vergenoegd Löw Wine Estate in Stellenbosch, in the oldest barn in the Western Cape, is the pride of Bertus Basson’s stable – Clara’s Barn. A golden thread links diners to history through its cuisine, with unique touches like the kitchen lappie (cloth) on every table.
A concise, seasonal menu offers six courses, each with an accompanying wine pairing, making it enjoyable and not overwhelming. The food is excellent, with interesting, balanced flavours and textures, well measured with a sense of generosity. The bread course is a fine example of the kitchen’s philosophy. Chef Drikus Brink uses fish scales as a salty, crispy element for the bread, paired with freshly made clarified butter. The butter is scraped off the bottom of the pot, where
it sticks, and whipped into a caramel-like, creamy spread.
The service exudes chemistry, with a natural camaraderie among the team, all confident and happy in what they are doing. The wine list stands out, and pairings are spot-on. There’s complete cohesion in the setting, cuisine, chef, and team – everyone singing from the same hymn sheet. The passion for cooking is palpable and evident in everything they do.
Reviews (57)
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Grant L. Dined: 2 months ago
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Jaco L. Dined: 5 months ago
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Marcel V. Dined: 5 months ago
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Barbara L. Dined: 7 months ago
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Juergen B. Dined: 7 months ago
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Nicole B. Dined: 8 months ago
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Andrea S. Dined: 9 months ago
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Fabrice T. Dined: 10 months ago
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Suzanne S. Dined: 10 months ago
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Torsten H. Dined: 10 months ago
