In a leafy corner of the university town of Stellenbosch rests Majeka House. Here chef Lucas Carstens is putting Makaron on the map with his nod to the trend of tapas-style eating. Stylish and refined, the small-plate menu delights local and international diners. Their sommelier has hand-selected fine wines from the surrounds.
Look out for the dish that best represents Lucas’s personality, the baby risotto with raw mushroom and cured egg yolk shavings. Note the warm trout with bone marrow, cauliflower and basil, and Leipoltd’s springbok ‘rafeltjievleis’ with stewed fruit and pickled onion. In spring you will see pod vegetables, artichokes and guava on the menu, in summer succulent fruits come into their own. In autumn pears, citrus and celeriac make a guest appearance and in winter root vegetables come to the fore. Lucas enjoys fermentation, pickling, preserving and the process of cheese making. He favours modern, exploratory techniques and cooking with fire.
“Fresh, local ingredients and produce inspire me most,” he claims. “My travels definitely inspire me and there is always something you bring back from travelling, and while new tastes inspire me, it does not really change my style.” The experience at Makaron focuses equally on food, wine and the guests. Lucas uses only food grown in and around Stellenbosch and the winelands, supporting small, organic growers. “We know where our food comes from,” he proudly states.
“There will always be a dish or two that is inspired by our food history, or heritage, or a recreation of a memory.” Chef Lucas Carstens
Address: 26-32 Houtkapper Street, Paradyskloof, Stellenbosch 7600
Phone: 021 880 1549