Tokara restaurant soars to new culinary heights in the Stellenbosch mountains
t the top of the stunningly scenic Helshoogte Pass in Stellenbosch, you will find big hitter Tokara. Not only has this estate made a name for itself for its top wines and olive oils, but its eponymous restaurant, headed by chef extraordinaire Richard Carstens, is making waves in the foodie world. The first thing that strikes the visitor is the modern, almost stark architecture of the buildings. Glass, steel and stone structures highlight the impressive art collection, from statues to paintings.
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Once inside Tokara restaurant, a sleek new bar and the glass-fronted kitchen makes it clear: here the food and drink are on show as part of the experience. The restaurant itself boasts an old-school fine-dining feel, with richly upholstered chairs and dark woods that are juxtaposed by a ceiling-high William Kentridge tapestry and a sexy sunken deck with endless views. Stunning indeed. But the real reason to come here is the food and wine experience. Co-owners and hands- on managers Wilhelm Kühn, Johan Terblanche and Jaap-Henk Koelewijn make sure that the front of house runs smoothly, while Carstens makes his magic in the kitchen.
Says Kühn, “We took over the running of the
restaurant 18 months ago; the first year was all about getting the basics right, now we are moving up a gear”. His main goal for the year is to focus on local diners – already they have a steady following of regulars. “Some of our guests who live in South Africa for six months of the year come and eat here once a week,” he says. This, he emphasises, is why the restaurant experience has to be accessible to all. “An understated elegance is a key ingredient to our approach on food, wine, service and ambience”. Furthermore he adds, “As we are situated in the country’s culinary hub of the Winelands, the challenge is to achieve a loyal following, and that one can only do by keeping diners excited as well as satisfied.”
And this is something that Carstens does
extremely well. His career has seen him work around the country with culinary greats like Ralph van Pletzen (who Carstens sees as his mentor), where they were already working with concepts of Franco-Japanese fusion; then his cutting edge years where he won numerous awards at Lynton Hall in KwaZulu-Natal; and now at Tokara, Carstens has found the perfect home for his modern cuisine. He uses
- Lisa van Aswegen
Tokara restaurant, Helshoogte Pass , R310, Stellenbosch +27 (0) 21 885 2550
www.tokara.com E-mail
reservations@tokara.com Operating Hours: Lunch: Tuesday to Sunday
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