You eat at The Lemon Tree in a yellow-walled bistro beside its farm shop, where the kitchen uses seasonal ingredients from Underberg and the Southern Drakensberg. The menu changes with what local farmers and producers have ready, and the shop shelves hold their goods — cheese, preserves, baked things — to take home.

The place opened in the early 2000s and changed hands in 2024, keeping the same focus on local supply. Meals are farm-style: straightforward, generous, made to let the ingredients speak. Coffee comes with milk from nearby dairies; bread is baked in-house or sourced from bakers down the road.

Underberg is a farming town, and the bistro sits at its centre — close enough that regulars walk in from the surrounding streets. The shop sells what the kitchen uses, so you leave with the same eggs, honey or vegetables that went into your meal. It is all traceable because it is all local.

The bistro is open for breakfast and lunch, with tables inside the yellow walls and out on the pavement when the weather allows.