The Graaff family’s passion for winemaking extends to the philosophy we employ at our restaurant: the use of seasonal and locally sourced fresh produce, and a menu that is updated regularly, reflective of the unique culinary heritage of the Cape, and created with complementary De Grendel wines in mind.

Our Restaurant works under the guidance of Chef Ian Bergh. Ian is no slave to fad and food fashions and is an original locavore with great respect for the seasons and their bounty.

His hands-on training and experience are rooted in classical cuisine, having worked with Franck Dangereux at La Colombe and further honed his skills at Kurland, Five Flies and Pure at Hout Bay Manor before joining De Grendel Restaurant in 2012.

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