One of the most iconic things about Dornier Wines in Stellenbosch is the beautifully designed wine cellar. With its undulating roof mirrored perfectly by the water feature in front of it and with the Hottentots-Holland mountains as a backdrop, it makes for the perfect view from Bodega Restaurant.

The restaurant is housed in what was an original barn and is a cool and open space to escape to on a scorching Stellenbosch summer’s day. With screed floors, high roofs and a covered patio with cooling spritzers, it is a welcome retreat.

The menu, put together by head chef Carolize Coetzee, is described as contemporary farm cuisine, which leaves it wide open to interpretation and allows for the menu to have a range of tasty items, with plenty of interesting influences.

Starters at Bodega Restaurant

It was tough to choose from the starters menu, as so many of the choices were dishes that are personal favourites. Steamed West Coast Mussels and a classic Caesar Salad were forerunners, however, after much deliberation, we opted for the White Fish Ceviche and the Beet Cured Norwegian Salmon. The dishes really exceeded expectations on both accounts.

The white fish ceviche was perfectly cured and served in a mix of citrus juice and coconut milk, which is a South American or Caribbean style of preparing it. The addition of coconut milk adds a wonderful creaminess to the dish and counters the signature acidity.

Often ceviche can be overpowered with onion and other strong flavours, but this dish was perfectly balanced, well-seasoned and a joy to eat.

The beet cured Norwegian salmon dish was as pretty as a picture, with lots of thoughtful elements to bring flavours together. The beetroot and radish ice cream brought a coolness to the dish that worked so well. This iciness of the ice cream against the cured salmon, which is plated at room temperature to allow its flavour and texture to really shine, was sublime. Crisp rye toasts, a bite from wasabi mayo and freshness from pickled daikon and baby beets made for mouthful after mouthful of enjoyment.

We paired both dishes with a glass of Dornier Moordenaarskloof Chenin Blanc, which, with its pineapple and Cape honeysuckle notes was a perfect match.

Mains at Bodega Restaurant

Mains were an equally tough choice but we went with recommendations from our lovely server, Faith, who had already led us in the right direction with starters.

We opted for the fresh linefish of the day, which was Red Miso Glazed Mauritian Sea Bass served in a fragrant broth with wilted pak choi, shiitake mushroom, red cabbage, pickled carrot ribbons and a perfectly poached egg. The dish was utterly delicious – the fish had a perfectly crispy skin and was served in a rich, umami-packed broth that undoubtedly takes hours to perfect.

We also enjoyed the tenderness of the rib-eye steak, served with crunchy tempura leeks and a rich and creamy cauliflower purée. We paired this with a glass of Dornier’s flagship red, Donatus, which is an elegant blend of Cabernet Sauvignon with Cabernet Franc, Petit Verdot and Malbec.

Dessert at Bodega Restaurant

We couldn’t pass up the opportunity to try the restaurant’s chocolate tart for dessert. A decadently rich set ganache tart is served with the sweet freshness of fresh peach slices and that signature peach ice cream.

We experienced exceptionally attentive service at Bodega restaurant and this, combined with a beautiful and relaxed setting, great wines and memorable food made this a fantastic way to spend a Saturday afternoon – a definite recommendation for a Winelands day out. If you’re visiting with kids, there is a lovely play area that is visible from all tables.

Book at Bodega Restaurant

Lunch: Monday to Sunday 12h00 – 15h30
Tapas & Flammkuchen: Tuesday to Sunday 16h30 – 18h30 

Call 021 880 0557 to make a reservation.

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