One of our favourite restaurants in the Western Cape is Durbanville Hills. As we have said before, consistency is one of the best traits of an excellent restaurant. This is the reason why we love to go back to the restaurant. The service and food are always outstanding.
The architecture of the cellar and restaurant is outstanding. It is light and contemporary space with a double volume ceiling, wood finishes, earthy tones and South African décor. The views from the restaurant over the wine valley are just as awesome as the interior of the restaurant. The chef de cuisine is Louisa Greeff. The style of the food is simple, unpretentious yet sophisticated. You can pop in downstairs for wine tasting – and order meze to improve the experience or you can go upstairs and enjoy a meal.
The last time we were there, we went upstairs for a meal. Deon ordered Pork Belly, slow cooked with apple and raisins, served with mustard mash, braised red cabbage and a cider jus. I ordered Chicken Supreme, which comprised of chicken stuffed with brie, fig and chives and served with a twice-baked sweet potato soufflé. Divine (and beautiful).