Searching for a food and wine pairing experience that honours South Africa’s culinary roots while embracing creativity and nostalgia? Eike by Bertus Basson offers just that. Eike is a heartfelt celebration of our food heritage through thoughtful storytelling and refined flavours.
Situated in a beautifully restored heritage building on Dorp Street, Eike is located in the heart of Stellenbosch, affectionately known as Die Eikestad or The Oak City. The name “Eike” pays tribute to the town’s rich history and the centuries-old oak trees that line its streets. This deep respect for tradition is woven through everything at Eike, from the building to the food on your plate.
Led by Bertus Basson and his passionate team, Eike takes you on a walk down memory lane. The dishes are rooted in South African memory, echoing childhood favourites, traditional recipes and diverse cultural influences, all reimagined with a modern and elegant touch.
It’s an experience shaped by storytelling and thoughtful detail. From the warm welcome and hand towel offered at the start to wipe your hands, to the doilies and plates that bring back memories grandmother’s cupboard filled with trinkets and crockery kept only for special occasions, every element stirs a sense of nostalgia.
Eike offers a seasonal 3-course lunch and a 5-course dinner menu, with a focus on seasonal ingredients and you have the option to pair it with South African wines, each glass chosen to echo and elevate the flavour of what’s on your plate.
Gooi Mielies
We kicked off the evening with a playful nod to one of South Africa’s most humble and beloved ingredients, mielies. The first bite was a delicate savoury biscuit, crisp and buttery, filled with smooth cream cheese and topped with sweet corn and a gentle dusting of onion that brought a subtle savoury depth. Alongside it came a Cape Malay inspired cornetto, golden and crisp, warmly spiced and topped with coriander.
Brood Tafel
The bread course followed with an interactive, full of charm, yet with a touch of playfulness. The table slowly filled with beautiful, thoughtful components, instantly evoking the feeling of a Sunday meal shared with friends and family. That familiar moment before the main course where bread, butter, cheese and something warm to sip on set the tone for what’s to follow.
At the heart of it was a perfectly baked potbrood with a golden crust. It was served with a caramelised onion butter, finished with a grating of parmesan on top. A few slices of rich zebra salami added a bold, meaty note, offering depth and contrast. Poured into delicate vintage teacups was a velvety split pea soup. At the bottom, a surprise layer of sweet caramelised onion added richness, while a spoonful of zesty gremolata brought a burst of brightness. Each cup was finished with a garnish of winter seri herb, a herb that lifted the dish with its fragrant, peppery edge.
And then came the “Opsitkers” – a clever and nostalgic twist from an old Afrikaans tradition. Made entirely from beef fat and completely edible, the candle pays homage to the days when the length of a gentleman’s visit was timed by the daughter’s parents how long the candle took to burn. Here, it flickered gently in the centre of the table, inviting you to break off a piece of bread and dip it into the warm, flavourful fat. You are encouraged to break off a piece of potbrood, add a swipe of butter, a slice of salami, perhaps dip it into the beef fat and enjoy it alongside the comforting soup.
This course was paired with the Remhoogte Honeybunch Chenin Blanc 2024, a wine made from a 38-year-old vineyard. Naturally fermented with wild indigenous yeasts in older French oak barrels, it shows incredible complexity. Rich, honeyed fruit wrapped in bright acidity, leading into a savoury, lingering finish that echoed the layers of this course with elegance and grace.
Fish of Origin: Stellenbosch
Next was a dish titled Fish of Origin, a beautifully plated course that speaks to the heart of Eike’s philosophy honouring local ingredients while acknowledging the diverse influences that shape South African cuisine. The star of the dish was tilapia, a freshwater fish that, while originally native to Mozambique, is now sustainably farmed in the greater Stellenbosch region. Its delicate, flaky flesh was cooked with precision, allowing the natural sweetness of the fish to shine through.
Layered over the fish were slender stalks of water asparagus, adding a subtle brininess and a fresh crunch, perfectly balanced by a silky fig leaf velouté that tied the dish together.
This dish was paired with the Beeslaar Chardonnay 2023, a wine that brought both elegance and structure to the pairing. The nose offered fragrant aromas of citrus blossom, green apple and a touch of stone fruit. On the palate, ripe pineapple and lemon curd flavours unfolded over a mineral backbone, with gentle oak influence. The wine’s brightness and layered depth made it a natural companion to the freshness of the fish and the subtle notes of the fig leaf velouté.
Raw Game & Spices
This was a bold and captivating dish that brought warmth, texture and spice in every bite. Served in a bowl of deliciousness, tender cuts of venison and tossed with a fragrant blend of Cape Malay spices creating a flavour profile that was both comforting and exotic. A drizzle of creamy dressing added just enough richness to soften the spice and tie everything together, while crispy onions on top gave a delightful crunch and an extra layer of savoury depth.
Alongside the bowl came a paper bag filled with golden, house-made chips. The joy was in scooping everything up, mixing textures and flavours in each mouthful, creating a dish that felt both playful and deeply rooted in tradition.
This course was paired with the Paul Cluver Estate Pinot Noir 2023, a wine that matched the dish in complexity and elegance. The Pinot opened with delicate earthy aromas, subtle spice and a medley of red and dark berries. Notes that mirrored the venison’s savoury depth and the gentle heat of the Cape Malay blend. On the palate, the wine offered supple tannins and a refined acidity, cutting through the richness of the cream and enhancing the layered spices. Hints of oak and a savoury undertone added resonance to the game, while the long, lingering finish allowed both food and wine to continue speaking long after the last bite.
Classic Steak Dinner
This was served family-style and what a feast it was. It captured the spirit of gathering over a well-prepared meal, where every element on the table added its own note to the story.
At the heart of it was a beautifully grilled cut rump steak. Sourced from well-matured Angus beef, it was cooked over an open fire, then rested in beef fat to absorb even more richness and tenderness.
Around it, a colourful array of sides brought texture, sweetness and contrast. Slow-roasted pumpkin, spiced gently with cinnamon, offered a soft and comforting sweetness, while thinly shaved pattipans added brightness and freshness to the plate. Crispy Pommes Dauphine, made with a decadent blend of mashed potato and choux pastry, was perfectly golden and airy, with a hint of warming spice.
Adding a fresh green element, a tangle of mustard-dressed leaves came straight from a garden in Jamestown. The sharpness of the dressing and the natural bite of the greens offered balance and lifted the richness of the dish. And of course, no classic steak would be complete without a luscious Brandy and green peppercorn sauce.
To pair with this feast, the Basson & Son Cabernet Sauvignon 2021 was poured. A bold and structured wine aged for 20 months in older French oak. Deep in colour and rich on the nose, it offered notes of dark berries, blackcurrant and subtle spice. On the palate, its firm tannins and concentrated fruit stood confidently alongside the chargrilled steak, while its length and savoury edge worked beautifully with the roasted pumpkin, mustard greens and peppercorn sauce. A classic wine for a classic dish, full of character and depth.
Pear & Almonds
Pear and Almonds brought the evening to a close with a dessert that felt like home. It was the kind of sweet ending that wraps you in warmth, gently echoing the nostalgic memories through each course.
At the heart of the dish was a pear and almond financier, baked to a golden finish. Thin slices of poached pear were layered on top, adding a natural sweetness that paired beautifully with the nuttiness of the cake. Beside it, a scoop of Brandy ice cream added a luxurious contrast to the warmth of the financier.
To complement this comforting yet elegant finale, the Merwida White Muscadel 2021 was paired. A beautifully expressive dessert wine made from 100% Muscat de Frontignan. It opened with an inviting bouquet of raisins and a delicate hint of Turkish Delight. On the palate, it was luscious and full-bodied, with a finely balanced sweetness and just enough acidity to keep it bright. Its syrupy texture and floral character echoed the spice and fruit in the dessert, bringing the meal to a close with grace and charm.
Dalewood Cheese & Quince
A creamy wedge of Dalewood cheese was served with crisp crackers and a smooth, gently sweet quince paste that balanced beautifully with the richness of the cheese. This offered a classic and comforting way to end the meal. Alongside the cheese, we were also treated to a South African sweet bite — a Hertzoggie. This little tart featured a buttery, delicate crust filled with apricot jam and topped with a sweet coconut meringue, baked until golden. A nostalgic finish that added a touch of homegrown charm.
This was paired with the Colmant Brut Reserve NV, a Cap Classique with fine bubbles and a refreshing acidity. Its light citrus notes and subtle brioche character cut through the creaminess and brought a lively finish to the course.
From start to finish, this was nostalgia down memory lane, through heritage and flavour. Each dish was created with heart and passion, bridging the past and present in a way that feels both deeply personal and proudly South African. Eike welcomes you in like an old friend with generosity, soul and a table full of stories waiting to be shared.
Contact Details:
Monday – Saturday
Lunch: 12:00 – 15:00
Dinner served from 18:00
Tel: 021 007 4231
E-mail: info@eikerestaurant.com
Visit: bertusbasson.com
50 Dorp Street, Stellenbosch
Categories: Eike by Bertus Basson
