An exciting menu that blends international panache with home-grown excellence has been unveiled at Makaron, celebrated winelands restaurant at the luxurious Majeka House & Spa in Stellenbosch.
Inspired by the essence of sublime dining, the latest spread follows chef Lucas Carstens’ return from a culinary exploration of the Mediterranean city of Lisbon.
Lucas says his Portugal visit was a reassertion of the simplicity and honesty inherent in all great dining experiences – characteristics that along with locally sourced, ingredient-driven dishes have always been a feature of this Stellenbosch chef’s eye-catching repertoire.
Seafood features prominently, and Makaron has started using the digital seafood platform Abalobi. The revolutionary South African initiative empowers small-scale fishers and provides greater seafood traceability. Diners can access information about the fish by scanning QR codes offered along with information about the non-profit Streetsmart that Makaron supports. The same theme applies to the restaurant’s lamb, which is supplied with a code certifying its origin. In fact, most of Makaron’s ingredients are sourced within 20 kilometres of the restaurant.
The menu retains the small plates design, a style that dispenses with the traditional starter, main and dessert classifications. Rather, guests are invited to enjoy a more complete and diverse experience of the kitchen’s capabilities with dishes available in smaller sizes and sharing is encouraged.
26-32 Houtkapper Street, Paradyskloof, Stellenbosch.
Open for dinner from Monday to Sunday from 18h00 to 20h00. Closed on Wednesdays during winter. Booking is essential.
Tel: (021) 880-1549