The Restaurant

While the 18th Century Manor House and The Owner’s Cottage reflect their Huguenot heritage, The Restaurant and wine-tasting area of Grande Provence project a chic industrial presence.

While the 18th Century Manor House and The Owner’s Cottage reflect their Huguenot heritage, The Restaurant and wine-tasting area of Grande Provence project a chic industrial presence.

Steel joinery, galvanised metals and skylights distinguish this design approach. Interior Designer Virginia Fisher explains, “In essence, Grande Provence is an estate of senses, providing guests with a full working farm experience, with spaces to be used and spaces to be admired, and these expanses of space allow us to do that. The two design styles are harmonised by a complementary palette, but time separates them.”

High-backed chairs upholstered in white leather draw the eye to the centre of the deep blue-grey Restaurant, while deep, slotted windows frame the picturesque view from the interior. The menus exude culinary excellence, with the signature dishes of The Restaurant hitting all the right notes – honest, fresh and delicious. Prepared from local fare and flavoured with global influences both modern and classical, the cuisine is characterised by a philosophy of innovation through passion and simplicity.

Leading off The Restaurant is the welcoming wine-tasting area. The bar dominates the centre of the room - striking in galvanised steel with black strapping. A touch of fun is evident with the tractor seat bar stools, while a fireplace and upholstered chairs soften the perimeter of the room, inviting guests to sit back and savor every sip.

Opening times

The Restaurant is open daily for lunch and dinner.

Make a reservation HERE.


Born and educated in Durban, Darren Badenhorst had initially studied marketing before realising his true life passion was cooking. He enrolled at the prestigious Christina Martin School of Food and Wine, in KwaZulu-Natal in order to learn his craft and fine tune his culinary skills. Upon graduating he took up a position at Benguerra Lodge in Mozambique as Executive Chef. Unfortunately due to a cyclone, he, and the rest of the staff, had to leave the lodge after it was badly damaged.

Returning to South Africa he was offered a position as Chef de Partie at Fairmont Zimbali Lodge and gaining all the experience he could from this fine establishment he then went to work at Eat Me Gourmet Café, a fine dining establishment, also in KZN. He has also taken part in multiple Chaîne des Rôtisseurs initiatives and competitions.

From there he worked at Three Cities One on One Events and was soon promoted to Executive Chef, the youngest Executive Chef within the group at the time. Wanting to be in what is considered the food capital of South Africa he relocated to Cape Town and took up the position as Chef de Partie at Waterkloof in Stellenbosch, giving up his Executive Chef status, in order to work alongside Chef Gregory Czarnecki. It was here that his knowledge and experience for wine appreciation grew and the utter skill needed for marrying great food and wine.

He is passionate not only about the fairest Cape but the enormous culinary choices a Chef and indeed public can experience throughout the Western Cape. Darren works closely with Michelin star Chef Michel Louws from Huka Lodge in New Zealand, Grande Provence's sister property, sharing culinary knowledge and ideas to raise both fine establishments to their full potential.

States Darren, "Chefs with vision inspire me, those that push the boundaries of cuisine to take their guests on a culinary journey of food and wine. Being appointed as Executive Chef at Grande Provence Heritage Wine Estate and to be part of the team of Chefs within Huka Retreats is a huge honour and a significant milestone in my career."

His present culinary style is fine dining French cuisine with an Asian twist and of course his own unique touch as a main ingredient.

Grande Provence Heritage Wine Estate