Situated upon the slopes of Oliphants Pass and Middagkrans Mountain overlooking the Franschhoek Valley, is the multi-award winning La Petite Ferme boutique wine estate. Renowned for its exquisite contemporary-rustic cuisine (and voted one of South Africa’s top ten restaurants), the estate offers an unrivalled dining experience as well as private, traditional country-style luxury accommodation.
Listed by Condé Nast Traveller as one of the top 15 'Best Value' establishments in the world, the estate - built on three generations of tradition - has recently come under new ownership and is earmarked for an exciting array of upgrades and new additions. As part of the process, the general grounds will be beautified with the plantation of rose beds and other flowers, and a diversity of indigenous flora.
From 2017 La Petite Ferme will undertake the additional major upgrades: the restoration of three farm cottages at the foot of the hill, the implementation of additional suites and the relocation of the winery to name a few.
On a culinary note – an additional offering in front of the current winery, the new bistro, will be positioned beside the restaurant, which too will enjoy a light facelift and shall be serving a variety of seasonal Tapas. As of November 2015, the restaurant will be introducing dinner from Thursday to Sunday during the high season. By 2016, the dining experience will be enhanced with a redesigned layout of the restaurant interior for optimized viewing of the picturesque surrounds from all facets of the restaurant as well as a larger outdoor seating area for alfresco dining.
Editor's Note:
Wine.co.za was invited as a guest to discover the new wine changes and to sample the food on offer. I thoroughly enjoyed their Baboon Rock unwooded Chardonnay that plays homage to the 85 baboons that sneakily infultrate the vineyards - they certainly have good taste.
The setting is divine, truly one of the best views in Franschhoek and its busyness on a Wednesday was a testament to its appeal.
I think more parking will be required as they anticipate an influx of visitors; the decor changes to the restaurant will not go amiss and perhaps some exciting new, local menu options would be a good move.
I look forward to following their journey, experiencing the accommodation and discovering their new wines.