FARRO, the critically acclaimed restaurant which has since October last year been a sought-after pop-up in Cape Town’s Bree Street, has now found a permanent home. Farro will reopen its doors at Gabriëlskloof Wine Estate in Botrivier in April 2022.
“When we met Alex and Eloise Windebank and experienced their food, we knew Farro was the perfect fit for Gabriëlskloof,” explains Peter-Allen Finlayson, co-owner and cellarmaster at Gabriëlskloof. “Their warmth and hospitality are perfectly aligned to the experience we offer here.”
Farro’s 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 Gabriëlskloof.
Gabriëlskloof, 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. It’s a way of life bound together by family, community and deep respect for the land and all it offers. It’s an ethos very much shared by Alex and Eloise.
The focus of the food at Farro stays true to the restaurant’s ethos and to showcase a seasonally led, constantly evolving menu. Expect to see Alex’s elevated take on wholesome, classic and comforting dishes. It is about embracing simplicity, respecting the ingredients and celebrating all the region has to offer.
Being based at Gabriëlskloof where sustainability is at the heart of the farm’s activities, Alex is excited to have a selection of producers and farmers on his doorstep. “This is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,” he says. “It’s about taking our respect for food and locality to the next level. There’s such a wealth of produce here that we didn’t have access to previously. That’s really going to help drive my culinary ethos and direction in a way I couldn’t before. It’s all about well-grown produce, treated with respect to bring out the maximum flavour.”
Says Peter-Allen: “We love the fact that the food at Farro and our Gabriëlskloof wine really shine together. The food is honest and soulful; an approach fits beautifully with our attitude towards winemaking at Gabriëlskloof.”
“We’re so excited to welcome guests to Farro this April, and we can’t wait for everyone to experience the food, service and hospitality,” Peter-Allen concludes.