Die Stoep At Vriesenhof

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Die Stoep At Vriesenhof

Die Stoep at Vriesenhof pays homage to the late Jan "Boland" Coetzee - founder of Vriesenhof Vineyards.

Set within Coetzee's home, our menu celebrates heritage, simplicity and local produce.

30/07/2026

Brioche braaibroodjies. Cut small so the whole table can have one. Or three.

The brioche goes on the fire until the outside is properly charred - not toasted, charred - and the inside stays soft and yielding.

It's the kind of thing that disappears off the plate before anyone's decided whether they wanted one or not.

Part of the Vrydag aan die Vuur menu. R495 pp. Every Friday.

Book at the link in our bio.

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27/07/2026

Chef Keane cooks food that makes you want to pass plates around the table and stay longer than you planned.

Honest ingredients. Real fire. The kind of meal that feels like someone cooked it specifically for you.

Book at the link in our bio.

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25/07/2026

A fire that's been burning since this morning. A copper cup waiting to be filled.

Winter at Die Stoep doesn't last much longer. Our set lunch menu - three courses, a glass of Vriesenhof wine, R355 per person.

It's only here until the end of August. And once it's gone, it's gone until next year.

Book at the link in our bio.

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22/07/2026

There's a moment that happens at almost every table on the stoep.

The food arrives. Someone looks up. The Paradyskloof Valley is right there - mountains, vineyards, winter light doing its thing across the hills. And for a second, the conversation stops.

Then someone picks up their fork and it starts again.

Book at the link in our bio.

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20/07/2026

Jan Boland Coetzee smuggled Chardonnay cuttings in from France in the early 80s and changed the course of South African wine history.

This is what that decision looks like forty years later.

Vriesenhof Chardonnay 2015. Available in the tasting room.

Book at the link in our bio.

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17/07/2026

Wood-fired farm loaf. Burnt miso butter.

The crust blisters and chars in the oven. The inside stays soft. The miso butter goes on while it's still warm enough to melt on contact.

It arrives at the table before anything else. And every time, it sets the mood for the rest of the meal.

Book at the link in our bio.

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15/07/2026

Char-grilled picanha, chimichurri.

Straight off the coals. The kind of cut that doesn't need much done to it - just fire, salt, and enough time to develop a proper crust. The chimichurri is sharp and herby and acts as the perfect pairing for this dish.

This is Friday night at Die Stoep.

Part of the Vrydag aan die Vuur menu. R495 pp. Every Friday.

Book at the link in our bio.

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14/07/2026

| Whilst we've taken a short break, Die Stoep has had some work done to, erm, the stoep.

We'll be ready to show if off to you by this weekend!

Thank you for your patience as we scramble to complete the finishing touches.

12/07/2026

On a Stellenbosch winter afternoon, this is the only place you need to be.

An open fire. A glass of Vriesenhof. Food coming off the wood grill when it's ready and not a moment before.

Book at the link in our bio.

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10/07/2026

A dusty label. A vintage Chardonnay. The man who smuggled the vines in from France in the early 80s because he believed in what they could become.

This bottle has been in our cellar longer than most people have been drinking wine.

Jan Boland Coetzee, Vriesenhof, Paradyskloof, Stellenbosch.

Some things age exactly as they should.

Book at the link in our bio.

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07/07/2026

Dark chocolate fondant served with melk-tert ice cream.

Dark chocolate and orange in a cast iron potjie, cooked over coals until the outside sets and the centre stays exactly where it should, molten, glossy, barely holding itself together. Melktert ice cream on the side. The cold against the heat. The familiar against the indulgent. Chef Keane built this dish knowing it would become the one people come back for. He was right.

On the menu now.

Book at the link in our bio.

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06/07/2026

It's time for a little rest of our own.

Die Stoep will be closed from 6–13 July as we take a short winter break to recharge. We'll be back open from Tuesday, 14 July, fires lit and ready to welcome you back stoep-side. Thank you for your patience!

05/07/2026

Roasted bone marrow, chimichurri, radish salad, sourdough melba.

Lekker doesn't even begin to cover it. Bone marrow roasted until it goes slack and glossy in the bone. Chimichurri - sharp, herbaceous, a little vinegary, doing exactly what it needs to do against all that fat. A few radish salad to cut through.

Sourdough melba to drag through whatever's left.

This is a starter on a winter afternoon in the Paradyskloof Valley, high above Stellenbosch.

Part of our Winter Set Lunch Menu - three courses, a glass of Vriesenhof wine, R355 a person. Tuesday to Friday until the end of July.

Kom sit. Book at the link in our bio.

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02/07/2026

| Die Stoep is home to Vriesenhof Vineyards, a traditional wine farm in the Paradyskloof Valley of Stellenbosch and founded by the late Jan "Boland" Coetzee where the art of Chardonnay and Cabernet Sauvignon is perfected.

Here, you can enjoy a range of wines to suit any palate, crisp, clean unwooded whites to a bold, full-bodied Chardonnay.

Smooth Cabernet Sauvignon and robust Bordeaux red blends that pair wonderfully with a warm winter fire, or a chilled light red wine or rosé for a summer’s day.

Winter Opening Hours:
Tuesday: 12:00 – 16:00
Wednesday: 12:00 – 16:00
Thursday: 12:00 – 16:00
Friday: 12:00 – 20:30
Saturday: 12:00 – 16:00
Sunday: 12:00 – 16:00

To reserve your table:
➼ Go to the link in our bio
➼ call: 27 (0)21 007 5591
➼ email: [email protected]

Ps. Intimate private dinner parties set in the Jan Boland Room and bespoke celebration gatherings are welcome including Mondays.

01/07/2026

The Cellar Table Series.

| This winter, we're opening the doors to the Jan "Boland" Coetzee Room for an intimate long-table dinner series - aged Vriesenhof Chardonnay and Pinot Noir, paired with a 5-course artisanal country menu, surrounded by decades of cellar history.

Our next date in the series: Thursday, 23 July from 6:30pm.

Seats are limited for this one so book via the link in our bio.

30/06/2026

| Strolling down through tumbling garden beds brimming with herbs and flowers, there’s a relaxed homestead feel as you arrive at Vriesenhof. The modest thatched manor house at the top of Paradyskloof (near the Dylan Lewis Sculpture Garden) outside Stellenbosch is the former home of rugby and winemaking legend, Jan ‘Boland’ Coetzee.

The homestead has been sensitively converted to a tasting room and our restaurant, Die Stoep – where wide stoeps soak up views over oak trees, vineyards and mountains. It’s a place for relaxed lunches and convivial gatherings, shared plates cooked over open flames paired with the estate wines in time-honoured Vriesenhof tradition.

Join us in celebrating life and everything in-between.

Winter Opening Hours:
Tuesday: 12:00 – 16:00
Wednesday: 12:00 – 16:00
Thursday: 12:00 – 16:00
Friday: 12:00 – 20:30
Saturday: 12:00 – 16:00
Sunday: 12:00 – 16:00

To reserve your table:
➼ Go to the link in our bio
➼ call: 27 (0)21 007 5591
➼ email: [email protected]

Ps. Intimate private dinner parties set in the Jan Boland Room and bespoke celebration gatherings are welcome including Mondays.

📸

28/06/2026

| At Die Stoep fire-cooking isn’t a flashy, on-trend affair but rather just the way things have been done for years. A perfectly grilled steak or seared tuna follows on from shared plates of starters and snacks and a wood-fired pizza to share.

Just perfect for a weekend lunch with families of all ages set amidst vineyards and mountain views.

Winter Opening Hours:
Tuesday: 12:00 – 16:00
Wednesday: 12:00 – 16:00
Thursday: 12:00 – 16:00
Friday: 12:00 – 20:30
Saturday: 12:00 – 16:00
Sunday: 12:00 – 16:00

To reserve your table:
➼ Go to the link in our bio
➼ call: 27 (0)21 007 5591
➼ email: [email protected]

Ps. Intimate private dinner parties set in the Jan Boland Room and bespoke celebration gatherings are welcome including Mondays.

📸

25/06/2026

| We love a celebration! At Die Stoep, we assist in arranging gatherings that are easy-going yet quietly crafted - those moments in life that should be remembered for generations to come.

To arrange your private occasion, please email: [email protected]

24/06/2026

| Our winter set menu has landed - Stoepvuur. Think french onion soup, fire-warmed plates, and a dark chocolate fondant with melk-tert ice cream to finish. Comfort food, crafted with care, best enjoyed slowly.

Pull up a chair at Die Stoep and let the season do its thing.

Book via the link in our bio.

17/06/2026

| Every Friday evening, Die Stoep opens its doors for something a little more 'gesellig' - pull up a chair around the open flame, let the wine flow, and settle in for a wood-fired feast made for lingering.

Limited seats each week, so book via the link in our bio.

15/06/2026

| This Sunday, give Dad the gift of good fire, good wine, and zero dishes to do.

Join us stoep-side at Die Stoep for a Father's Day lunch built around the flame - fire-cooked dishes, Vriesenhof's finest wines, and the kind of afternoon that turns into evening if you let it.

Space is limited, so book now via the link in our bio.

Address

Vriesenhof Vineyards, Paradyskloof Road
Stellenbosch
7600

Opening Hours

Tuesday	12:00 - 16:00
Wednesday	12:00 - 16:00
Thursday	12:00 - 16:00
Friday	12:00 - 20:30
Saturday	12:00 - 16:00
Sunday	12:00 - 16:00

Website

https://www.vriesenhof.co.za/pages/die-stoep, https://www.dineplan.com/restaurants/die-stoep-at-vriesenhof

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