You eat at Groot Phesantekraal on a working farm in Durbanville, where the kitchen uses ingredients from the land and the wines come from the vines outside. The restaurant sits in a restored farm building, with tables looking out over the vineyards. The menu changes with the seasons, leaning on what the farm produces and what local suppliers bring in.

The winery makes small batches from thirty hectares of vines, with Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, and Syrah grown on the slopes. The cellar is in a converted stable, and tastings happen there or at the restaurant. You can try the wines with wood-fired flatbreads or platters of local cheese and charcuterie.

The farm has been here since 1698, and the current family took over in 1897. They still raise cattle and sheep alongside the vines, and the original manor house stands near the restaurant. The place works as a full farm first, with the kitchen and cellar following the rhythms of the land.