It’s not only whale-watching and the wonders of nature that draw guests to the eco-luxury lodges and beauty of Grootbos Nature Reserve. Lose yourself in the tranquillity in Gansbaai on 2500 hectares of wilderness, before indulging in chef Ben Conradie’s six-course dinner with award-winning wines.

The accent is on fresh, local and organic fare, following the seasons. Regulars return for favourites like his fynbos honey ice cream, and his assiette of trout.  “This is a prime example of my quest for seeking out the versatility of even the most humble of ingredients, experimenting and learning about the different ways and styles the same item could be prepared and served,” says Ben. In summer you will see fresh fish – tartare, carpaccio, cured and ceviche – in winter more robust. He loves combining sweet and sour flavours.

“Inspiration can be found just about anywhere. We incorporate all the food that is grown on our farm and also support the local community and farmers. We do a lot of foraging in the ocean and thus using it in certain dishes…so in essence people and nature are my greatest sources of inspiration,” Ben proudly claims.

“Grootbos is about supporting our local communities and being eco-friendly. We have the Grootbos Foundation which is phenomenal to have on a chef’s doorstep – wonderful gardens, pigs and chickens as well as all the fresh saline delicacies the Atlantic Ocean has to offer.” Chef Ben Conradie


Address: R43, Gansbaai, 7220

Telephone: 028 384 8053