Adara Palmiet Valley: A Blissful Lunch Destination in Paarl

Sitting on the restaurant terrace lapped by frothy clouds of pink hydrangeas, shaded by old oak trees, and a scenic backdrop of the Drakenstein Mountains, there’s a blissful sense of escape and tranquillity at Adara Palmiet Valley. A rose-lined drive through vines and guava groves on this 300-year-old Paarl farm leads to a homestead of thatched Cape Dutch buildings, which owners and architects Eva and Hermann Rudolph have lavished care upon in a sensitive restoration to luxury boutique hotel. With sustainability at the forefront, the whole complex is already off-grid, powered by solar and with borehole water (filtered with state-of-the art technology) in the pipes.

For foodies, the exciting news is that chef legend Edgar Osojnik has taken the helm in the kitchens, transforming the charming homestead restaurant into a Paarl Winelands lunch destination well worth the drive.

The chef

Cognoscenti will remember Edgar as the force behind the Restaurant at Buitenverwachting for over 20 years (until it closed in 2020 and he moved home to Europe). A serendipitous connection brought him to Adara and he’s delighted to be back in SA. Taking inspiration from his Austrian heritage, which he describes as a melting pot of continental and Mediterranean influences, combined with a classical French training and a long-established love for South African produce and flavours, he’s created a short seasonal à la carte menu that perfectly suits the relaxed but elegant garden setting.

À la carte menu

Punchy tomato-topped focaccia and herb-laced rolls kick off lunch on a high note, followed by a surprise amuse bouche of a refreshing watermelon gazpacho with torched chevin. We tasted Edgar’s take on the Caesar salad (including a perfectly poached quail egg and seared salmon trout), a sumptuous risotto nero with octopus, chorizo and herbs (using real squid ink); and elegantly plated seared tuna with avocado, black garlic and edamame.

These are classic dishes impeccably executed that let the flavours sing. “When you have a great product, you don’t have to enhance it with thousands of different things,” Edgar says. “In winter I’ll bring my alpine influences to the menu, the more hearty foods.” Everyone is crying out for his authentic Wiener schnitzel served only with homemade cranberry compote, he says, but as he won’t compromise on ingredients (and they aren’t always available), it’s currently limited to a daily special on Fridays and Saturdays. If you see it, grab it while you can.

The Café de Paris sauce (savoury melting perfection) on our generous fillet steak is made to the original secret recipe (shared with Edgar by a guest from Buitenverwachting days who’d worked in the Café de Paris of its name). And a succulent pan-fried kingklip and mussels on tagliatelle nero comes with delicately delicious saffron fennel and a zingy vegetable sugo with capers.

Dessert riffs equally well on the classics: we enjoyed a delicate yoghurt crème Catalan (a lighter version of crème brulée) and a rich and moreish Amarula zabaglione with oranges.

The wine

In re-establishing the wine-making tradition on the 300-year-old farm, the owners are partnering with renowned winemaker Niel Bester. Having replanted many of the vines to eradicate the leaf-roll virus, they are organically growing the range, which currently includes a zesty chenin, an oak-aged Cape red blend and a lively shiraz. Allow time for a leisurely wine-tasting on the terrace of historic Jacaranda House, overlooking gardens and mountains, and explore five exceptional wines from the estate

Owls nesting in oak trees, a haze of purple jacaranda in spring, lush lawns, fans lazily whirring under the terrace canopy, birdsong and undisturbed tranquillity… an escape to Adara (with a leisurely lunch spoil) is a restorative experience we can’t wait to repeat.

Good to know Booking is essential.
Opening times Monday – Sunday, 12pm – 2.30pm; 6pm – 8pm
Sunday is Braai Day, 5pm – 8pm
Contact 064 843 5194
Where to find it 2 Sonstraal Road, Paarl
Book through DinePlan

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