Gordons Restuarant

Gordons restaurant has an international reputation for world class dining in a relaxed Karoo environment. Gordon, a self taught chef is an ex investment banker and avid outdoorsman. He has a passion for the Karoo and its food that quite literally goes above and beyond the call of duty. His uncompromising ethos of using only the freshest and finest of local ingredients ensures that only the best is elegantly plated on his exquisite Villeroy & Bosch crockery, to the delight of diners from across the globe, who often stay at the Andries Stockenstrm guesthouse (in which the restuarant is situated) specifically to dine on his sumptuous, yet simple Karoo cuisine. Gordons philosophy of knowing the origin of each key ingredient of every dish from the veld to the fork ensures the tenderest of venison and most succulent of Karoo lamb imaginable. He hunts all the venison personally and if you are lucky enough to find wild rainbow trout (lightly smoked with Rooibos tea) on the menu, you will know he has been fishing. His rather unusual, yet stunning, whiskey & honey infused Cape wild hare has quickly become one of the signature dishes in this elegant 20 seater restaurant. (Naturally, he hunts the hare himself as well) He can actually tell you where, when and how he hunted each individual dish. Limited seating and a strict booking policy ensures the most intimate of dining experiences and Gordon clearly takes great pleasure in leading his dinner guests on a wonderful culinary adventure marinated in the traditions of the Karoo. Its no wonder tables are booked months in advance.