You eat at Evert Opstal in a converted wine cellar in Durbanville, where the kitchen serves seasonal South African dishes through the day. Breakfast runs until midday — flapjacks with bacon and caramel coffee drizzle, shakshuka with spiced aubergine and chickpeas, or banana bread toast with lemon mascarpone. Lunch shifts to heartier plates: roosterkoek sliders with caramelised onion, slow-roasted pork belly with asian apple salad, or gnocchi with truffle cream and exotic mushrooms.

The wine list leans local, with chenin blanc from Groot Phesantekraal, pinotage from Kaapzicht, and shiraz from Saronsberg. The cellar setting means low ceilings and thick walls that keep the temperature steady; in winter the fireplace takes over. Outside, the garden looks across the Eversdal valley.

The building was once part of a farm dating to the 18th century, though the restaurant occupies only the later wine cellar section. The menu changes with what grows nearby.