You eat at The Conservatory looking out over the gardens of The Cellars-Hohenort hotel in Constantia. The kitchen serves South African comfort food — dishes like blesbok loin seared on coals, with vegetables from the hotel's own gardens. The dining room faces the property's camphor trees and herb beds, where chefs sometimes gather ingredients during service.

The menu changes with the seasons, built around what grows in the Constantia valley. In winter there are reductions of beef stock and red wine; in summer, the kitchen works with young carrots and spinach from the garden. The wine list includes South African natural wines — organic and biodynamic bottles from local producers.

The restaurant serves through the day: breakfast with detox juices, light lunches, and two-course dinners. Some guests eat here as part of a hotel stay; others come just for the food. Either way, you sit at tables set for garden views, with service that knows the provenance of each dish.