Spier, one of South Africa’s oldest wine farms, has opened a new dinner-only restaurant, Veld, alongside its recently renovated hotel in Stellenbosch.
The restaurant extends Spier’s sustainability principles into its culinary offering. All ingredients used are produced under the Farmer Angus label, and are free from antibiotics, hormones and pesticides. The menu features eggs from free-range hens, grass-fed beef and in-house charcuterie.
An on-site food garden, previously a horse paddock, supplies fresh produce directly to the kitchen. The garden was established by resident Agroecologist Megan McCarthy.
The dining area features indigenous orchids, Staghorn ferns in suspended baskets, local contemporary art and an open fireplace.
Take a look at Veld below:
