Ryan's kitchen

1, Place Vendome,
Huguenot Road

Western Cape
Restaurant image
Ryan's Kitchen, with executive chef Ryan Smith, in Franschhoek, a town filled with any number of dining options, offers something quite unique. They have developed a restaurant with a cosy and home styled dining lounge feel where almost all tables are a "Chef's Table's".

An interactive concept between kitchen and table has become a must see for guests with a genuine interest in not only food and cooking but the process of preparation as well.

With a limited number of tables inside (as well as space outside weather dependent), attention is assured. The terrace provides a fantastic venue for the less drama filled lunch menu as well as those warm summer evenings for dinner.

The concept of Ryan’s Kitchen serves modern South African cuisine. It's driven by local and indigenous ingredients, historical and cultural references...and imagination, flair and ingenuity.

In light of this they still offer what they like to consider a "smaller" tasting menu with options as well as a signature "Taste of Africa" menu.

twitter:  @Ryans_Kitchen

Lunch: Monday - Saturday 12:30 - 14:30
Dinner: Monday - Saturday 18:30 - 21:30
Closed on Sunday.
Booking advised

For the Ryan's Kitchen menu please click on the menu tab.

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Ryan's kitchen 4out of 5 based on 0 ratings. 0 user reviews.
Price Range: Mid
Seating: 30+
  • Licensed
  • Child Friendly
  • Accept Credit Cards
  • Corkage
  • Booking Required
  • Parking



Ryan's kitchen

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Food24 eats at... Ryan's Kitchen



Set inside a boutique guest house at the top of Franschhoek’s main road is Ryan’s Kitchen.

A simple name for an establishment that serves the kind of food that, you guessed it, Chef Ryan serves. A long-time dream of having his own spot has come true in the form of this gastronomic treat.

I have to say my hair was blown back to say the least. He has a flair for taking local ingredients and turning them into interesting and beautifully crafted works of taste-sensation.


Stop reading now if you are scared of any sort of culinary fabulosity.  I am going to give you my step-by-step experience.

Chef’s appetiser… from the lab: A test tube of smoking frozen basil juice, a spicy tomato foam, cheese and potato puff and some butternut and ginger juice (also in a test tube). True story!

2: A sugar and seaweed cannelloni roll filled with lighter than light sea-flavoured espuma – magical. Served with perfect chunks of pickled fish and crisp pickled vegetables.

3: A ‘melktert’ made with duck stock and my favourite dish. An absolute corker, eye-rollingly delicious. It comes with tastier than tasty shredded duck, green bean atchar and coconut cream.

4: Get this – a smoked snoek tapioca pudding with a herby crust. I don’t know how he did it but it’s very strange (in a good foodie way) and very delicious.

5: Springbok shank – sticky shank and succulent loin with a rich jus and autumn purées. A good portion size with no theatrics.

Dessert: Stunning pepperminty chocolate roll with caramel mousse and Tennis Biscuit ice cream. Delish but I was an over-stuffed truffle pig by this stage.

Check out the luscious gallery to see more of Ryan's food.


We indulged in some stunning wines from the gentle giant Rob Armstrong and the delicious Haute Espoir wines from Franschhoek but there is a wine list.

From the wine guru (Cathy Marston’s lips) – ‘Pretty good list, there is lots of Franschhoek but that is as it should be as your're  in the region. Standard quality alternatives from outside the region and nice choices by the glass.
Prices are perfectly acceptable for a good quality restaurant.

Good for...

A fantastic foodie experience. For flavour, imagination and interesting technique. If you are a gourmand with a love for the wonderful, this needs to go on your foodie bucket list.


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