As a private guide, I’m lucky enough to experience many of the Cape’s finest places—world-class restaurants, hidden wine farms, and remote natural wonders. Every so often, something comes along that gets the foodie inside of me jumping for joy. That moment came recently, when I had the privilege of dining at VUUR with two guests from abroad.
Nestled in the foothills just outside Stellenbosch, VUUR isn’t the kind of restaurant you stumble upon by chance. There are no signs pointing the way, no big entrance gates or long driveways lined with vines. You drive slowly along a gravel road until you arrive at what looks more like someone’s home than a fine-dining restaurant. And in a way, it is.
Gary, our host, and our Chef Malaika, drove the entire experience—They meet you at the door, walk you through their open kitchen, and host you as if you’re an old friend visiting for a long-overdue lunch. There’s a sense of calm and purpose in how they work. Gary, an expert in all things wine, pouring perfectly paired wines with every course.
Everything revolves around the fire—no gas burners, no flashy appliances—just honest cooking over open flames, as it’s been done for centuries, but refined into something elegant and deeply flavourful. As a South African, it’s common to think that you are the Braai (barbeque) master, but quickly after arriving at VUUR, you realise you have a lot to learn. This team are in fact, the braai kings and queens.
The setup is simple. A small number of guests, one long table, a set menu that shifts depending on what’s in season and what inspires the team on that day. There’s no printed menu handed out at the start; instead, you’re introduced to the dishes as they appear—each one a quiet surprise. On our visit, we enjoyed wagyu salami’s, burnt garlic butters, a “Braai Broodjie” like no other, some fresh Yellowtail, and of course, the best steak I've ever had. As a massive foodie and someone who has had their fair share of red meat, I can assure you this is like nothing I've ever had. From the cows used, to the dry aging, to the method used to cook this meat, everything was perfect.
What struck me most was how uncontrived it all felt. The pace was slow and grounding. There was time to take in the smells of the wood smoke, to watch the cooking unfold just meters away, and to have meaningful conversation with my guests in a setting that made everything feel more personal. Malaika took breaks between courses to share insights into her process, the ingredients, and her philosophy—always humble, never rehearsed.
For my guests, who had already experienced some of the Cape’s top restaurants, this was a standout moment. They remarked on how different it felt from a traditional fine-dining meal—more connected, more real. The setting, the storytelling, the quiet confidence of the food. And that, to me, is what makes experiences like this so special. It’s not just about food. It’s about place, people, and a pace that invites you to slow down and really take it in. That’s what we try to offer through our tours—experiences that go deeper than the usual. That surprise and move you. That feels authentic and personal.
VUUR is one of those experiences. A hidden gem that reminds you that sometimes, the best meals don’t come from a kitchen with stainless steel counters and white tablecloths—but from a fire in the woods and a chef who cooks from the heart.Until next time,
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