Where regenerative farming meets culinary artistry in Stellenbosch.
Since Spier’s hotel reopened its doors, the wine farm has elevated its culinary offerings to extraordinary new heights. At the epicentre of this gastronomic renaissance sits Veld, an intimate dinner-only restaurant where every plate tells the story of the land from which it springs.
This is farm-to-table dining in its purest expression – ingredients aren’t merely sourced, they’re cultivated in Spier’s own sprawling food gardens, raised on verdant pastures, or carefully selected from artisanal producers who share the farm’s unwavering commitment to regenerative farming practices. The adjoining wine library offers oenophiles the perfect complement, with expertly curated pairings that transform each meal into a transcendent dining experience.
A Philosophy rooted in the soil
Veld’s culinary philosophy begins long before the first course arrives – it starts deep in the fertile soil that forms the bedrock of Spier’s regenerative farming approach, from farm-fresh eggs to grass-fed beef and artisanal charcuterie, which is meticulously raised without antibiotics, hormones, or pesticides.
The restaurant’s interior strikes an elegant balance between sophistication and warmth, while the open kitchen provides theatre for the culinary artistry unfolding within. Here, skilled chefs craft everything from scratch: vibrant salsa verde that crowns tender Karoo lamb cutlets, house-made piccalilli accompanying Farmer Angus charcuterie, and pillowy brioche served alongside their signature “mushrooms on toast”- a sophisticated starter featuring farm-grown king oyster mushrooms paired with delicately pickled shimeji varieties.
A Love letter to South African cuisine
Veld’s menu reads like an eloquent homage to South Africa’s magnificently layered culinary tapestry. Bold yet refined, generous yet precise, each dish derives its profound complexity from seasonal ingredients that are both thoughtfully sourced and expertly transformed. This is terroir-driven cuisine at its finest, designed to harmonise seamlessly with Spier’s meticulously crafted wines.
The menu celebrates South African flavours with remarkable integrity, honouring indigenous ingredients while showcasing the culinary techniques that allow them to truly shine. It was precisely these unique ingredients that informed my menu selections – the use of spekboom in the beetroot starter being a prime example. Despite having spekboom flourishing in my own garden, I had never encountered it incorporated into a dish with such finesse.
An evening of culinary discovery
What followed was an enlightening consultation with our server – a sommelier whose encyclopaedic knowledge of each dish was matched only by her eloquent discourse on wine pairings, delivered with the precision of a curator unveiling treasured works.
The amuse-bouche arrived as an unassuming herald of the extraordinary evening ahead. This singular morsel delivered a symphony of flavours that cascaded across the palate with startling intensity. The interplay of taste and texture was nothing short of revelatory, setting a standard so elevated that it transformed anticipation into genuine excitement for what was to come.
The roasted beetroot starter showcased the kitchen’s remarkable finesse: earthy roots paired with creamy feta, indigenous spekboom, and toasted hazelnuts, finished with a maple dressing crafted from Rozendal Farm vinegar. Each component worked in perfect harmony, creating a dish that was both familiar and utterly surprising.
Main courses embrace deceptive simplicity that belies their technical precision. The succulent springbok loin arrives with rainbow carrots and a bright citrus jus, while the masala-roasted cauliflower steak presents as a vegetarian masterpiece crowned with silky hummus, toasted almonds, cooling coriander yoghurt, and aromatic curry leaves.
I opted for the daily steak selection, elevated by triple-cooked, hand-cut chips and crisp seasonal salad—a dish that exceeded all expectations with its perfect execution and bold flavours.
The dessert selection pays fitting homage to local treasures: ethereal rooibos ice cream studded with golden honeycomb provides the perfect finale to an evening of culinary marvels, while the decadent chocolate fondant paired with white chocolate ice cream and dulcey crémeux offers pure indulgence. The silky Amarula crème brûlée, accompanied by buttery shortbread biscuits, celebrates South African flavours with sophistication and restraint.
Veld represents more than just exceptional dining—it’s a masterclass in how restaurants can honour their terroir while pushing culinary boundaries. Every plate pulses with the rhythms of the earth, delivering an experience that is both deeply rooted in place and utterly contemporary in execution.
This is destination dining at its finest, where regenerative farming practices meet inspired culinary artistry to create something truly extraordinary.
Veld welcomes guests from 18h00 to 21h30. Reservations essential. Book via dineplan.com, call 021 809 1100, or email [email protected]
ALSO SEE: A REVIEW OF BABYLONSTOREN’S FARM-TO-FORK RESTAURANT, BABEL
Images: Supplied
