The critically acclaimed Forage Restaurant, situated at the beautiful Wildekrans Wine Estate in the Botrivier region of the Western Cape, South Africa provides an “indigenous dining experience” – a truly unique culinary encounter.

The weather and seasons determine what makes its way onto your plate. Our intrepid chefs trawl the pastures literally foraging for home-grown ingredients, which becomes an “Indigenous Dining” experience.

The inspiration behind the Forage concept is drawn from the 1800s, when the Khoisan (Indigenous people of the Northern Cape and a mixture of the original San hunter-gatherers and the later-arriving KhoiKhoi) foraged the land for their daily food. The Forage team goes back in time, recreating traditional food from the area, giving it a cosmopolitan spin.

Other produce and ingredients are all soured from local artisans and farmers. Under the expert guidance of our internationally recognised Executive Chef, Greg Henderson, a contemporary dish emerges, all the while using age-old cooking techniques. Greg’s philosophy at the restaurant is simple: we are intent on promoting a sustainable, and unique dining experience.


The menu is seasonal and ever-evolving. The chefs only harvest what nature allows them to, and in order to ensure a longer harvest of wild edibles all year round, they only take what they need. Long standing, tried and tested cooking techniques are brought into the 21st Century with modern flavour profiles and ingredients. The result is a veritable showcase of regional, indigenous cuisine that highlights the South African culinary heritage and creates an exceptional dining experience that reflects the multi-layered flavours and culture of the Cape.

With over 1000 hectares on a diverse and unique landscape, the Wildekrans Wine Estate is the Forage chef’s playground. It allows them access to special wild weeds and home-grown edibles that are highlighted on their menus. The menu itself offers a variety of flavours both unusual and delicious and guests can expect to sample fresh ingredients like Wild Garlic, Buchu, Geranium, Wild Turnips, Kapokbos and Wood Sorrel, which are all native to the Wildekrans Wine Estate.

Forage @ Wildekrans also hosts regular Foraging Tours and guests are invited to join the kitchen team on a foraging excursion and enjoy a sample of their findings in a light tasting menu afterwards.

The menu evolves as does the season and what nature allows us to harvest, as we only take what we need to ensure a prolonged harvest of wild edibles throughout the  Almanac Period.

Regret no children under the age of 12 may be accommodated in the restaurant. Children will be accommodated at the tasting room and outside play area.

Trading Hours:
Mondays: Closed
Tuesday – Thursday & Sunday: 12h00 – 16h00
Friday& Saturday: 12h00 – 16h00 & 18h00 – 21h00

Our in-room dining menu will be available to all of our staying guest during scheduled closed times. Forage will gladly welcome guests for reservations and group bookings during scheduled closed times.

Click here to download menu