Food24 eats at Makaron

Chef Caro de Waal experiences the summer menu at Makaron in Stellenbosch.

07 Mar 2012

Breathe out. That’s what you do when you arrive at Majeka House in Stellenbosch. It’s a beautiful boutique hotel in a quiet suburb of Stellenbosch.

The tranquil garden setting is perfect for flopping into one of the plush, cushioned deck chairs and the indoor pool, complete with African-style chandeliers is downright gorgeous.

The rooms are decadent with lots of extra bells and whistles, my favourites being the Lavazza coffee machine and perfectly plump feather pillows - super-important in my book, you can’t have a good nights rest on a dodgy pillow now can you?

The jewel of this luscious place is Makaron. A crazy-beautiful restaurant (it won the EatOut Boschendal Style Award, 2011) with serious attention to detail. The plates are a bespoke collection from David Walters in Franschhoek and present the food in a striking and interesting way.

Chef Tanja Kruger is on the SA culinary Olympic team and has made her mark since beginning at Makaron.

The food is light and filled with fresh flavours. My biggest impression was that they used seasonal ingredients and there plump, ripe figs and fragrant herbs from the garden I had strolled through earlier on in the day.

The menu is contemporary and summery and even the ‘Study of Lamb’ was not too heavy with stunning gastronomic details like mint sauce pearls to finished it off with elegance.

Dessert portions are large and beautiful so leave some room, or share one, even if it’s just to ogle the plating.

Check out this stunning gallery of food and design...

I love that each dish is paired with a wine and a craft beer, it's funky and great for people who just prefer a beer.
The best part of the wine list? They're very reasonably priced. Unusual for a fine dining establishment, but the owners have strong feelings about ridiculous mark-ups. High 5's all around.

Good for
Spoiling yourself to beautiful, great tasting food in a gorgeous space.

Note: It is open to the public, so book at will.

- Caro de Waal

Read more on: restaurant  |  fine dining

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