Acclaimed restaurant team will open ‘Farro at Gabriëlskloof’ in April 2022

Farro, the critically acclaimed restaurant which has since October last year been a sought-after pop-up in Cape Town’s Bree Street, has now found a [new] permanent home. Farro will reopen its doors at Gabriëlskloof Wine Estate in Botrivier in April 2022.

“When we met Alex and Eloise Windebank and experienced their food, we knew Farro was the perfect fit for Gabriëlskloof,” explains Peter-Allen Finlayson, co-owner and cellarmaster at Gabriëlskloof. “Their warmth and hospitality are perfectly aligned to the experience we offer here.”

Farro’s husband-and-wife duo of Alex and Eloise Windebank will bring their classic-meets-comfort style of cooking together with the casually convivial hospitality for which they have become known to the magnificent winelands’ space. Guests can expect a refined, pared back approach to farm style dining when visiting ‘Farro at Gabriëlskloof.

Gabriëlskloof, rooted within the heart of Botrivier, produces wines of the highest acclaim and quality. An oasis of serenity, all who visit the farm are invited to slow down, gather and savour fine wine, exceptional food and generous hospitality. It’s a way of life bound together by family, community and deep respect for the land and all it offers.

It’s an ethos very much shared by Alex and Eloise. The two – who met while working the restaurant scene in London before relocating to South Africa – brought Farro to life, largely as a result of their joint love of food, wine and the 30 years of restaurant experience between them. Originally in Johannesburg, the restaurant found critical acclaim, before relocating to Cape Town for a four-month residency at Café Frank in Cape Town’s bustling gastro-scene on Bree Street. 


The focus of the food at Farro stays true to the restaurant’s ethos and to showcase a seasonally led, constantly evolving a la carte menu. At the farm expect to see chef Alex’s elevated take on wholesome, classic and comforting dishes. It is about embracing simplicity, respecting the ingredient and celebrating all the region has to offer.

truffled cauliflower

Being based at Gabriëlskloof where sustainability is at the heart of the farm’s activities, Chef Alex is clearly excited to have a veritable selection of producers and farmers on his doorstep.

“This is the next chapter for Farro. More relaxed but with the food we love and for which, we hope, we have become known,” says Alex. “It’s about taking our respect for both food and locality to the next level. There’s such a wealth of produce here that we just didn’t have access to previously, that’s really going to help drive my culinary ethos and direction in a way I just couldn’t before. It’s all about well grown produce, treated with respect to bring out the maximum flavour.”

Expect Farro favourites the likes of the velvety duck liver parfait, black cherry and buttery brioche toast, seasonal veloutés and a melt in the mouth pork belly with mustard sauce and local greens. These will be joined by a selection of dishes inspired by the new farm locale and country way of life, think marbled ribeye and chips, home smoked Elgin trout and country style terrines with pickles and preserves from the abundant harvest of the Gabriëlskloof kitchen garden.

Gabrielskloof owners
“We love the fact that the food at Farro and our Gabriëlskloof wine really shine together,” Peter-Allen adds. “The food is honest and soulful; an approach fits beautifully with our attitude towards winemaking at Gabriëlskloof.” 


Farro will be open for breakfast and lunch from Monday to Sunday from 09h00 with last bookings at 15h00. To book visit Dineplan. No reservations will be taken by email. “We’re so excited to welcome guests to Farro this April, and we can’t wait for everyone to experience the food, service and hospitality,” Peter-Allen concludes.


Gabriëlskloof produces wines of the highest acclaim and quality. An established oasis of peaceful serenity, inviting all who visit to slow down, gather together and savour fine wine, exceptional food and generous hospitality. It’s a way of life bound together by family, community and deep respect for the land and all it offers.

Gabriëlskloof produces fine wines that reflect the complexity, richness and diversity of our unique terroir and old vine treasures. Wines that are complex yet accessible, elegant and enjoyable. Whether you choose to drink, eat or stay at Gabriëlskloof, you are guaranteed generosity within an environment designed to be stylish and calm.

Gabriëlskloof strives to produce wines in the most environmentally friendly way possible, always showing respect for our region’s biodiversity. Our soils do not allow for high yields and all the vineyards on the property have been tended to with the utmost care since day one. All vineyard work is done by hand and sustainability takes precedence in every decision made in the vineyard. This is reflected by our longstanding status as a Biodiversity and Wine Champion. This ethos of sustainability guides all we do on the farm – from engaging and uplifting the local community to safeguarding the environment – we strive to ensure everything we do is considered and conscious.

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