The story
Jordan serves contemporary South African cuisine from its Stellenbosch location, having opened its doors in 2009. Gary and Kathy Jordan established the estate in the early nineties after their parents purchased the 164-hectare property in 1982. Head Chef Marthinus Ferreira guides the kitchen, drawing on international training to shape the daily menus. His approach treats local produce as a starting point rather than a boundary.
The dining room focuses on ingredients that reflect the Western Cape climate. Ferreira’s South African cooking balances rich proteins with bright vegetables and herb-led sauces. Guests can order a shifting tasting menu or choose lighter options from the casual cellar door service. Every plate emphasizes clear flavor profiles over heavy technique.
Diners eat overlooking working vineyards that stretch toward the surrounding mountains. The estate produces its own wines, blending New World fruit intensity with classic European aging methods. A dedicated team curates selections from the flagship Timepiece range alongside organic Chardonnays and crisp Rieslings. The recent 3 Radish recognition from the We’re Smart Green Guide highlights the property’s commitment to sustainable farming and low-impact operations.
Recognition
Ambience
Details
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