Opening and operating a restaurant in Franschhoek is not easy, but chef Herman Steyn at Beleef makes it look exactly that.
The restaurant is like a modern farmhouse without the kitch, and a menu that has heart and soul but with finesse.
At Beleef it’s back to basics, but with a real forward-looking approach to food.
It all starts with the bread, and then as a starter, I chose the liver parfait, citrus and quince, which was a real taste of home cooking in a fine-dining setting.
And that’s what Chef Steyn has perfected: his food is rooted in the rich culinary history of South Africa without tasting dated.
Portions are generous and flavours familiar.