When we visit a wine estate, we are always looking for more than just great wine. The places that leave the biggest impression are those where beautiful surroundings and exceptional food and wine come together.
Memorable experiences and those little unexpected moments make a day feel truly special.
Our recent visit to Hazendal Wine Estate was a perfect example of this. As a married couple, we enjoy discovering destinations that offer something for both of us. While still allowing us to spend quality time together. Hazendal does exactly that, with everything from golf and wellness to exceptional food, wine and beautiful views.
Situated on Bottelary Road in the Bottelary Hills, Hazendal is in the Stellenbosch winelands, just 30 minutes from Cape Town.
Hazendal combines wine, food, art, gardens, wellness, sport, and luxury accommodation in one destination.
What immediately stood out for us was the balance between Hazendal’s rich heritage and its distinctly contemporary feel. Around almost every corner, there is something new to discover.
For the Golfers
For Glen, the golf facilities were undoubtedly one of the highlights of our visit. While I was looking forward to some relaxation at the spa. He was eager to spend time exploring Hazendal’s impressive golfing offering.
Hazendal features an 18-hole Par-3 course surrounded by beautiful winelands views.
It also has an impressive driving range that caters to golfers of all levels.
The state-of-the-art driving range, the first of its kind in South Africa, features 32 bays overlooking a 270-metre range. Advanced ball-tracking technology creates an interactive golf experience, allowing golfers to analyse and improve their game.
The facilities extend far beyond the driving range. There is a large practice putting green, several chipping greens, and a 90-metre pitching area.
There are also green side practice bunkers and a fairway bunker. These give golfers the opportunity to work on almost every aspect of their game in one place.
The driving range operates on Mondays from 8am to 6pm. It operates from 7am to 6pm, Tuesday to Saturday, and from 7am to 5:30pm on Sundays. Last balls are at 5:30pm Monday to Saturday and 5pm on Sundays.
And Then There Was the Hazendal Spa
While Glen happily made his way to the driving range, I headed off for a very different experience.
After spending countless hours behind a laptop, I had not quite realised how much tension I had been carrying. I only realised it when I arrived at the Hazendal Hotel Spa. From the moment I stepped inside, everything encouraged relaxation. A warm towel, a refreshing welcome drink and the calming atmosphere immediately set the tone for what was to come.
The spa tour preceded my change into comfortable slippers and a plush gown. Little treats to nibble on, warm hospitality, and refreshing beverages ensured I felt thoroughly cared for.
Before my treatment began, the therapist asked me which areas needed the most attention. She also asked me how much pressure I preferred. It may seem like a small detail, but it made the treatment feel genuinely tailored. It felt suited to what my body needed on the day. And my back was certainly grateful for it.
The therapist worked through every knot with the right amount of pressure, paying particular attention to the tension that had built up across my shoulders and back. By the time the treatment was over, the stress I had arrived with felt like a distant memory. I felt feeling lighter, refreshed and completely relaxed.
The Hazendal Spa offers both couple and single treatment rooms. It also features a Hammam room and a fully equipped nail and hair studio. A range of massages, facials, and body treatments are available to help guests unwind and reset.
The spa is open daily from 8am to 6pm.
Working up an Appetite at Siyalima
No visit to Hazendal would be complete without enjoying exceptional food and wine, especially when you have the beautiful winelands as your backdrop. After our morning of golf and spa time, lunch at Siyalima was the perfect next stop.
Siyalima focuses on precise, elegant cooking that allows the natural flavours, aromas and textures of each ingredient to shine, while still keeping a wonderful sense of enjoyment at the heart of the experience.
What makes Siyalima special is its farm-to-table philosophy.
Many of the ingredients are harvested from Hazendal’s gardens. The menu evolves according to the seasons and what the estate provides. The name Siyalima, meaning “we grow together” or “we cultivate” in Xhosa and Zulu, perfectly reflects this approach.
With orchards, herbs and livestock forming part of the wider farm ecosystem, the restaurant serves as a showcase of everything the estate produces. Traditional preservation techniques such as pickling, fermenting and drying are used to maximise flavour and minimise waste. This demonstrates a genuine respect for the ingredients.
Breaking the Bread
We were welcomed with a selection of freshly baked bread accompanied by artisanal spreads, including local farm butter, fragrant fynbos-infused oils, home-made hummus and relishes.
It was a lovely introduction to the meal ahead, with each element showcasing the care and attention that Siyalima puts into its ingredients and preparation.
The Wine to Accompany Our Hazendal Experience
We selected a bottle of Hazendal Bottelary Hills Syrah 2025 to enjoy with our meal. One sip in and we knew we had stumbled upon something special.
The wine is matured for 9 months, with 60% spending time in seasoned 500-litre oak barrels and the remainder in concrete tanks. The result is a vibrant Syrah with plenty of character, while still maintaining a lovely freshness.
In the glass, it displays a beautiful bright crimson hue, followed by aromas of dark berries, jasmine and white pepper with a subtle herbal edge. On the palate, pomegranate and red fruit are complemented by a long finish. The finish is gently spiced. Smooth yet structured tannins add depth without overpowering the fruit.
Starters
To begin, Glen chose the Cape Malay Prawn Ravioli, which arrived looking almost too beautiful to disturb. A fragrant onion soubise formed the base of the dish, topped with a golden ravioli, before an aromatic curry sauce was poured at the table. The combination of warm spices, delicate prawn and silky sauce made this such a comforting yet beautifully refined start to the meal.
I opted for the Mushroom Parfait and, as someone who loves mushrooms, this was an easy choice. This was mushroom upon mushroom in the best possible way. The parfait was topped with marinated and pickled shiitake mushrooms, toasted pumpkin seeds and a mustard seed dressing, accompanied by a mushroom brioche on the side for scooping up every bit of that mushroom flavour.
I loved the contrast of textures, from the creamy parfait and earthy mushrooms to the crunchy pumpkin seeds and tangy dressing. It was one of those dishes that constantly revealed new flavours and textures with every bite.
Mains
For our main course, we both went in very different directions, which worked perfectly, because it meant we could sample a little of each other’s plates.
I chose the Herb-Crusted Kudu Loin, served with celeriac dauphinois, poached quince, braised garden turnips, celeriac purée and a cassis sauce. The kudu was beautifully prepared, tender and full of flavour, while the sweetness of the quince and cassis added a lovely contrast to the savoury elements on the plate.
Glen opted for the 500g T-Bone, served with Hasselback potatoes, a house salad and his choice of sauce. A proper steak for a proper steak lover and one that certainly made him very happy.
We were also encouraged to add the Braised Short Rib Mashed Potato as a side, and this was far from an ordinary serving of mash. Creamy potato was combined with tender braised short rib and finished with a bone marrow crumble. Rich, indulgent and completely moreish, it quickly became one of those dishes that we kept returning to for just one more spoonful.
Hazendal’s meat is free-range and grass-fed, with no routine antibiotics or growth hormones, which adds another thoughtful element to the restaurant’s ingredient-driven philosophy.
And of course, the Hazendal Shiraz continued to shine alongside main courses, standing up to the richness of the kudu, steak and the short rib mash effortlessly.
Dessert
By the time dessert arrived, we were both pleasantly full, but there is always room for something sweet. I am a big lover of the classic combination of orange and chocolate, so the Chocolate & Orange Baked Cheesecake immediately caught my eye. And it did not disappoint. The rich chocolate craquelin was paired with bright orange compote and burnt orange ice cream, creating that lovely balance between indulgent chocolate and the freshness of the citrus. The burnt orange ice cream was a standout for me, adding a subtle caramelised depth that elevated the entire dish.
Glen, on the other hand, selected for something completely different, the Baked Dalewood Fromagerie Blue Brie. Blue cheese for dessert? Absolutely. Served with a sourdough waffle, sherry caramel and truffled honey, this was one of those combinations that sounds unusual until you taste it. Then suddenly it makes perfectly sense. The savoury richness of the baked blue brie, the sweetness of the sherry caramel and honey and the waffle bringing everything together was quite simply, divine.
Two very different desserts meant we naturally had to share. Between the chocolate, orange, blue cheese, caramel and truffled honey, it was a delicious way to finish our lunch at Siyalima.
A Day Well Spent at Hazendal
As the sun started to dip into the late afternoon, we took a little extra time to simply sit back and soak in the view while enjoying a final glass of the Hazendal Bottelary Hills Syrah 2025. After a morning spent pursuing different interests and an afternoon sharing exceptional food and wine, it felt like the perfect way to conclude our visit.
What we enjoyed most about Hazendal was the freedom to create your own experience. While Glen was on the golf course, I was unwinding at the spa, yet the day felt completely shared. From wine and dining to wellness, gardens, art and outdoor activities, there is an effortless variety that allows every visitor to enjoy Hazendal in their own way.
For us, that is what makes Hazendal such a special destination for couples. Every experience seemed to complement the next, creating a day that felt both relaxing and rewarding. Hazendal is the kind of place that invites you to slow down, spend quality time together and appreciate the simple pleasure of a day well spent.
Contact Details:
Tel: +27 21 903 5034
Email: enquiries@hazendal.co.za
Hazendal Wine Estate?Bottelary Road New entrance from Ronelle Street via Kruis St, Stellenbosch, 7599
Categories: Hazendal Wine Estate
