SIGNATURE: Deep-fried egg breakfast.
How many times have you taken the scenic route via Stellenbosch’s R44 and noticed the many farms dotting the landscape?
Turning into Sweetwell Farm, my first thoughts were: “How come I’ve never seen it before?”

One of Stellenbosch’s oldest working livestock farms (a pig farm at that), Sweetwell has a rich history spanning over 26 years. 
And now they plan to place their restaurant & deli on the foodie map, and a quaint gift shop.

There’s a bitter-sweet story behind why owner Alison Cronje decided to start up the restaurant and deli – her youngest child passed away about two years ago. 

Without any formal training, she threw herself into the business. Today, it’s a thriving establishment, the butchery even featured on TV for supplying 
Chef Bertus Basson’s prized pork.

The restaurant recently brought in Chef Christiaan. Barely in his 20s, he has already made a name for himself.And he’s introduced a new winter menu, featuring signature dishes.

Don’t be fooled into thinking you’ll be served good old hearty dishes from your aunty’s favourite recipe book. Think wholesome local produce and top ingredients.

Starters include panko-crusted baby squid, while the mains are large-portioned dishes that could compete with any Michelin-starred restaurant. I strongly recommend the wild mushroom gnocchi and the Norwegian salmon served with sautéed baby veg, bok choy and quails egg.

The food is unpretentiously plated – perfect for this warm and charming venue. 

WHERE: Sweetwell Farm
cost: Average price of mains: R150