Since opening in 2007, Rust en Vrede Restaurant has shaped the way they think about wine and food. The aim is to show guests how a dining experience can be heightened by the combination of outstanding wine with food.
The restaurant is housed in the Estate’s original cellar, a historic monument, transformed into a sophisticated yet relaxed fine-dining setting. With an eye to preserve the unique charm of the building, guests are transported back to simpler times, where good wine and food are central to the experience.

Chef Fabio Daniel serves contemporary French cuisine, adding his own unique flair taking inspiration from his Brazilian and Italian heritage. Having worked under both previous head chefs, David Higgs and John Shuttleworth, he continues the tradition of sourcing only the freshest ingredients from sustainable producers.

The Restaurant’s wine list is overseen by sommelier James Mukosi, who works closely with Chef Fabio to find the best wine pairings for each dish. Combining a balanced menu with wines to enhance each dish, rounded off with stellar service, the restaurant aims to offer guests a singular experience.