Most people visiting The Burgundy, on the very edge of the bay and only a few metres away from Hermanus’s historic old harbour, always come back. Once you visit, which we hope you will do soon, you might well return because here you will be greeted by not only the warm smiles of our staff, but also, quite possibly, the smell of artisinal bread baking in the oven.
Almost all the ingredients our chef uses are sourced from small local farms in the area and the wines on our wine list are from the wine farms in the region. The menu has been redesigned along the lines of Jamie Oliver and Nigel Slater’s style of cooking. You will be delighted by our unbuttoned approach to food and atmosphere. In the same way that food expresses our philosophy of simplicity and quality, the atmosphere is unostentatious and relaxed.
OUR FRESH PHILOSOPHY
Fresh fish still has the same allure today and life has not changed much in Hermanus. The fish is still freshly caught and chances are you’ll find our chef Rudolf on the quayside with his fishmonger, Tuna Run, discussing which fresh fish to serve for the day. As for our fresh produce, our supplier, Valley Farmstall, is as much part of our team as our kitchen staff. They source the produce in the Hemel en Aarde Valley and the Burgundy, by adhering to its mantra of colour, texture and flavour, turn out the best from each delightfully fresh ingredient.