The Fat Butcher is a steakhouse in Stellenbosch where the beef is grain-fed and pasture-reared, and the wine list comes from the surrounding Western Cape vineyards. You order cuts like sirloin, rump, or fillet, cooked to your preference — the kitchen recommends rare to medium — with sauces like green Madagascan peppercorn or Cointreau flambé. The menu also includes local dishes such as lamb shank, oxtail, and pork belly, with sides like Parmesan mash or porcini risotto.

The dining room is wood and leather, with a cellar list that leans heavily on Stellenbosch wines. Craft beers are on tap, and the bar mixes cocktails for before or after the meal. Desserts include Belgian brownies, served with coffee or a dessert wine from the region.

The restaurant sits on Van Riebeeck Street in the centre of town, a short walk from the university and the vineyards that supply the wine list. It is the kind of place where you take your time, with a steak and a bottle, and let the evening stretch out.