Die Stoep At Vriesenhof

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.

| A home before it became a restaurant.Die Stoep was created from the framework of Jan “Boland” Coetzee’s own kitchen, d...
14/08/2026

| A home before it became a restaurant.

Die Stoep was created from the framework of Jan “Boland” Coetzee’s own kitchen, dining room and braai, where he lived and entertained for more than four decades. The setting has changed just enough, but the warmth of the house remains.

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| Friday belongs around the fire.Join us for Vrydag aan die Vuur, where the grills are lit, generous plates make their w...
11/08/2026

| Friday belongs around the fire.

Join us for Vrydag aan die Vuur, where the grills are lit, generous plates make their way to the table and Vriesenhof wine carries the evening along.

Come hungry, bring good company and settle in for Friday at Die Stoep.

R495 pp. Every Friday.

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| A cellar with a very long memory.Beneath Vriesenhof, three interconnected rooms hold a remarkable private collection o...
08/08/2026

| A cellar with a very long memory.

Beneath Vriesenhof, three interconnected rooms hold a remarkable private collection of old estate vintages and rare bottles from across the South African wine industry. Some remain quietly in place, while others may be opened when the occasion feels right.

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| Rosemary hits the heat and the fire does the rest.At Die Stoep, cooking over coals is a family tradition of the kitche...
05/08/2026

| Rosemary hits the heat and the fire does the rest.

At Die Stoep, cooking over coals is a family tradition of the kitchen, drawing flavour from smoke, season and the simple pleasure of preparing food in full view of the table.

Come and gather around the fire. Book at the link in our bio.

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Vrydag aan die VuurWood stacked, coals building, heat rising. Every Friday evening we light the fire and let it find its...
02/08/2026

Vrydag aan die Vuur

Wood stacked, coals building, heat rising. Every Friday evening we light the fire and let it find its feet - because the picanha, the braaibroodjies, the sweetcorn - none of it works without this part being done properly first.

R495 pp. Every Friday.

Book at the link in our bio.

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| Brioche braaibroodjies. Cut small so the whole table can have one. Or three.The brioche goes on the fire until the out...
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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Chef Keane cooks food that makes you want to pass plates around the table and stay longer than you planned.Honest ingred...
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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A fire that's been burning since this morning. A copper cup waiting to be filled.Winter at Die Stoep doesn't last much l...
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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There's a moment that happens at almost every table on the stoep.The food arrives. Someone looks up. The Paradyskloof Va...
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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Jan Boland Coetzee smuggled Chardonnay cuttings in from France in the early 80s and changed the course of South African ...
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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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

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