FARRO, the critically acclaimed restaurant which has since October last year been a sought-after pop-up in Cape Townās Bree Street, has now found a permanent home. Farro will reopen its doors at GabriĆ«lskloof Wine Estate in Botrivier in April 2022.
āWhen we met Alex and Eloise Windebank and experienced their food, we knew Farro was the perfect fit for GabriĆ«lskloof,ā explains Peter-Allen Finlayson, co-owner and cellarmaster at GabriĆ«lskloof. āTheir warmth and hospitality are perfectly aligned to the experience we offer here.āĀ
Farroās husband-and-wife duo will bring their classic-meets-comfort style of cooking, together with the casually convivial hospitality for which they have become known, to the magnificent winelands space. Guests can expect a refined, pared back approach to farm style dining when visiting Farro at GabriĆ«lskloof.Ā
GabriĆ«lskloof, rooted within the heart of Botrivier, produces wines of the highest acclaim and quality. An oasis of serenity, all who visit the farm are invited to slow down, gather and savour fine wine, exceptional food and generous hospitality. Itās a way of life bound together by family, community and deep respect for the land and all it offers. Itās an ethos very much shared by Alex and Eloise.Ā
The focus of the food at Farro stays true to the restaurantās ethos and to showcase a seasonally led, constantly evolving menu. Expect to see Alexās elevated take on wholesome, classic and comforting dishes. It is about embracing simplicity, respecting the ingredients and celebrating all the region has to offer.Ā
Being based at GabriĆ«lskloof where sustainability is at the heart of the farmās activities, Alex is excited to have a selection of producers and farmers on his doorstep.Ā āThis is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,ā he says. āItās about taking our respect for food and locality to the next level. Thereās such a wealth of produce here that we didnāt have access to previously. Thatās really going to help drive my culinary ethos and direction in a way I couldnāt before. Itās all about well-grown produce, treated with respect to bring out the maximum flavour.ā
Says Peter-Allen: “We love the fact that the food at Farro and our GabriĆ«lskloof wine really shine together. The food is honest and soulful; an approach fits beautifully with our attitude towards winemaking at GabriĆ«lskloof.ā
Farro will be open for breakfast and lunch from Mondays to Sundays from 9am with last bookings at 3pm. To book visit Dineplan. No reservations will be taken by email.
āWeāre so excited to welcome guests to Farro this April, and we canāt wait for everyone to experience the food, service and hospitality,ā Peter-Allen concludes.