The Werf Restaurant at Boschendal: A Farm-to-Table Dining Experience

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The Werf Restaurant at Boschendal

Located within the original wine cellar of the Manor House, The Werf Restaurant at Boschendal offers a unique and delightful dining experience that combines heritage, sustainability, and the great outdoors. With their new chef, Eric Bulpitt, who brings with him impeccable credentials from some of Cape Town’s most prestigious kitchens, The Werf is focused on seasonality and utilizing fresh, sustainable ingredients that showcase the best of local produce.

A Menu Focused on Vegetables and Umami Flavors

The menu at The Werf Restaurant is centered around vegetable-based dishes, with a strong focus on umami flavors. Chef Bulpitt’s passion for incorporating flowers into his dishes adds color and flavor to make the dining experience a feast for the senses. The restaurant’s outdoor courtyard setting under the oaks provides the perfect ambiance for a leisurely meal, making it just as suitable for breakfast with a view, as it is for a family lunch or a romantic dinner for two.

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Essential Information

The Werf Restaurant is wheelchair accessible, and booking is essential to avoid disappointment. The restaurant is open seven days a week, with breakfast served from 8 am to 11 am, lunch from 12 pm to 5 pm, and dinner available from Thursday to Saturday, between 6 pm and 10 pm.

Contact Information for The Werf Restaurant

  • Address: R310 Pniel Road, Groot Drakenstein, Franschhoek, 7680, South Africa
  • Phone: +27 21 870 4209
  • Website: The Werf Restaurant

Highlights of The Werf Restaurant

  • Farm-to-table dining experience
  • Wheelchair accessible
  • Seasonal and sustainable ingredients
  • Umami flavors with vegetable-based dishes
  • Outdoor courtyard setting
  • Booking is essential
  • Breakfast, lunch, and dinner served
  • Great ambiance
  • Excellent service
  • Vegetarian and vegan options available.

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Amanda Wilson is a Cape Town-born journalist who covers the city’s evolving food scene for national and international outlets, tracing stories from Bo-Kaap spice shops to Khayelitsha micro-breweries. Raised on her grandmother’s Karoo lamb potjie and weekend hikes up Lion’s Head, she brings equal parts palate and pride to every assignment. Colleagues know her for the quiet warmth that turns interviews into friendships and fact-checks into shared laughter.

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