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We found a spectacular historic building in the famous Dorp Street of Stellenbosch, which is known as “Die Eikestad” – The Oak City. We had to pay homage to the historic significance of our town and the building – hence Eike was born.
We all travel, eat and then return inspired by our experiences. Eike is all but being inspired by just about being South African. Eike will celebrate our food heritage. We will only serve a fixed menu, dietary requirements will be accommodated.
Gourmet Guide Description
Bertus Basson and his team take you on a walk down memory lane in the university town of Stellenbosch. Small touches, like being given a lappie for wiping your hands, may remind you of your grandparents’ time and home.
Daniël Oosthuizen, age 28, previously sous chef at Clara’s Barn, grew up on a farm in Mpumalanga. Since opening, the opsoeker candle made of beef drippings, which marries the element of the restaurant’s intent into the dish, has captivated local and international guests. You’ll smile at jolly jammers with a savoury cheese cracker before a bread course, three courses paired with wine, and dessert.
Springbok (or kudu), likely to have been hunted by Bertus himself, is served with Jerusalem artichoke foam, like a soup with croutons for crunch, creating a clever, unconventional dish that is executed well. There’s the option of yellowtail or sirloin, with a moreish side of sweet potato pie. The heavenly dessert is a celebration of Dorp Street, one of the longest rows of surviving old buildings of any major town in southern Africa, the second oldest road in the country… little chocolate oak leaves, meringue, and green tea-infused sponge create a fitting finale.
Reviews (123)
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Michael S. Dined: 1 week ago
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