Chef Alex and Eloise Windebank, of Farro, and Gabriëlskloof Cellarmaster Peter-Allen and Nicolene Finlayson.
Chef Alex and Eloise Windebank, of Farro, and Gabriëlskloof Cellarmaster Peter-Allen and Nicolene Finlayson.
Image: Supplied

The husband-and-wife duo Alex and Eloise Windebank will be opening the doors of their much-loved restaurant Farro once more, this time within the picturesque surrounds of Gabriëlskloof Wine Estate in the Western Cape.

The celebrated eatery was one of many culinary closures during the government-mandated lockdown at the beginning of the Covid-19 pandemic. Since closing Farro in Illovo, Johannesburg, the two relocated to Cape Town, where after time spent pursuing other projects, they recently resurrected the restaurant for a successful pop-up on the city’s bustling Bree Street.

Now the couple, together with the team at Gabriëlskloof, are thrilled to announce the opening of Farro at Gabriëlskloof. The foodie favourite finding a new, permanent home on the beautiful Botrivier farm.

“When we met Alex and Eloise Windebank and experienced their food, we knew Farro was the perfect fit for Gabriëlskloof,” explains Peter-Allan Finlayson, co-owner and cellarmaster of the farm. “Their warmth and hospitality are perfectly aligned to the experience we offer here.”

The serene winelands setting will make for a magnificent backdrop against which Farro will once again serve up their classic-meets-comfort style of cooking together with the casually convivial hospitality for which they have become loved and known.

Staying true to their ethos, the eatery will continue to showcase a seasonally-led, constantly evolving à la carte menu. This time drawing from the bounty of beautiful, fresh and seasonal produce available from the veritable selection of producers and farmers on their new Botrivier doorstep.

Being based at Gabriëlskloof where sustainability is at the heart of the farm’s activities, chef Alex is clearly excited with all he has to work with.

Farro parfait with black Cherry.
Farro parfait with black Cherry.
Image: Supplied

“This is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,” says Alex. “It’s about taking our respect for both food and locality to the next level. There’s such a wealth of produce here that we just didn’t have access to previously, that’s really going to help drive my culinary ethos and direction in a way I just couldn’t before. It’s all about well grown produce, treated with respect to bring out the maximum flavour.”

Gabriëlskloof Farm.
Gabriëlskloof Farm.
Image: Supplied

Those who visit ‘Farro at Gabriëlskloof’ should look forward to the chef’s refined take on wholesome, classic and comforting dishes. It is about embracing simplicity, respecting the ingredient and celebrating all the region has to offer. The menu will feature Farro favourites, the likes of the velvety duck liver parfait, black cherry and buttery brioche toast, seasonal veloutés and a melt in the mouth pork belly with mustard sauce and local greens; in addition to a selection of dishes inspired by their new farm base and country way of life. Expect a refined, pared back approach to farm-style dining, including marbled rib-eye and chips, home-smoked Elgin trout and country style terrines with pickles and preserves — made with greens, fruit and veg harvested from the abundant Gabriëlskloof kitchen garden.

Farro at Gabriëlskloof will open its doors in April 2022.

Gabriëlskloof Wine Estate

R43, Bot River, 7185

Monday to Sunday from 9am with last bookings at 3pm.

To book visit Dineplan

No reservations will be taken by email.

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