Stanford has become a destination for those seeking honest, real food of the Overberg. This modern restaurant that showcases the owners’ love of art and the surrounds, is where locals and visitors congregate over good food.

Chef Jonathan Davies describes his cuisine as “embracing all the cultures and technologies that I have been lucky enough to experience, while respecting local traditions.” Diners call it simply delicious. “Food is bigger than one person’s personality.  I don’t believe in standing still so I am always looking to improve through innovation, and I suspect that is what keeps bringing our customers back,” says Jonathan. He finds inspiration from his family, the team and all the empty plates! His travels have taught him that cooking from the heart begins at home, with local produce, but adapting the way certain ingredients are used by different cultures influences his team daily.

Portions are generous and so are flavours. In winter you will see onion and avocado, in spring artichoke, broad beans and cherries, summer chillies, berries and kohlrabi, in autumn parsnips, gooseberries and turnips. Look out for his ever-popular prawn and chorizo risotto, and his free-roaming pie – roast chicken and leeks served with a pea, bacon and mint mash. His penchant for slow cooking is seen in the heart-warming pork belly, oxtail and roast lamb shoulder dishes. Take your time over the delectable desserts whilst you watch the horses at play.

“We believe it is important that our guests not only deserve a superb meal, but that they should also experience the warmth of genuine hospitality.” Chef Jonathan Davies


Address: R326, Western Cape, 7210

Telephone: 072 198 0862