At Die Ou Pastorie, food is a philosophy. Our chef, Guido Oliva-Sparrow, combines the flavour and diversity of Italian cooking with traditional South African dishes to create a fusion menu that is decadently different. He believes that good food should be cooked slowly, with all produce being sourced locally and seasonally. To this end, Die Ou Pastorie is closely entwined with neighbouring farmers, ensuring that guests experience the full freshness and flavour of our community.
We have also begun the initiative of an ‘edible garden’, with vegetables and herbs of every description (including micro-greens) growing amongst the trees and flowers…
