Eating Out in Stellenbosch
Stellenbosch has a vast number of different cafes, restaurants and take away's to suit any palette. There is a wide cost range too, but again there is somewhere to accommodate everyone. As Stellenbosch is a tourist destination, it is essential to book for an evening meal in the high season, this will avoid any disappointment.
Local cuisine is as international as the ancestors of today's South Africans. When one thinks of South African dishes, it is easy to imagine sosaties braaied over an open fire, a thick bredie or a sweet Malay curry. However, dishes such as sweet & sour pork, spaghetti Bolognese and roast beef & Yorkshire pudding are equally as South African.
Oceans cold and tropical provide a generous, varied catch of fish and seafood. From fish & chips to crayfish (lobster), langoustine and prawns, and all the trimmings can be indulged if visitors so wish.
Among the fine seafood also available is: hake, kingklip, sole, Cape salmon, yellowtail, tuna, bluefish, snoek, calamari (squid), octopus, oysters and mussels.
South Africa 's restaurants serve large portions which are enough to satisfy any appetite. The quality of meat is particularly good and the variety wide. Beef, lamb and veal dominate menus with venison being popular in winter.
Chicken and duck are available at most restaurants. South Africans are extremely fond of braaiing (barbecuing), and boerewors , kebabs and lamb-chops are popular.
Fruit & Vegetables
Fresh vegetables from the farms in the Western Cape come daily to the markets where they are purchased by restaurateurs.
Fruit is abundant and mouth-wateringly sweet. Apples, oranges, naartjies, grapes, peaches, plums, strawberries, pears and cherries come from the temperate regions, while the tropics provide bananas, avocados, granadillas, pineapples, and mangoes.
Tipping is expected in South Africa. A guideline for visitors is the following: Porters R2 per item, taxis 10%, waiters & waitresses in restaurants 10%.