Fyndraai Restaurant

Fyndraai Restaurant has a very unique and local twist on popular Franschhoek restaurants. Situated on the Solms-Delta Wine Estate, it offers a modern take on traditional Cape cuisine whilst showcasing the history of the area.
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Fyndraai’s menu is a fusion of three culinary traditions of the Cape: the Veldkos of the indigenous Khoe and San communities (who inhabited this region thousands of years ago); Cape Malay cuisine (foods created by slaves of Indian, Indonesian and East African origin) and Boerekos (the cuisine that European settlers developed in the Cape). Our Heritage Menu does not fuse or ‘re-invent’ these traditions, but rather allows you to experience them just as they would have been prepared in the…

Fyndraai’s menu is a fusion of three culinary traditions of the Cape: the Veldkos of the indigenous Khoe and San communities (who inhabited this region thousands of years ago); Cape Malay cuisine (foods created by slaves of Indian, Indonesian and East African origin) and Boerekos (the cuisine that European settlers developed in the Cape). Our Heritage Menu does not fuse or ‘re-invent’ these traditions, but rather allows you to experience them just as they would have been prepared in the…

With a glass floor that floats above the exposed foundations of the old wine cellar, our Fyndraai restaurant explores the diverse culinary traditions of the Cape: Dutch, Indonesian and KhoeSan. Taste for yourself this fusion of Cape cuisine as it is paired with a selection of our Solms-Delta award-winning wines, in a tour that is sure to tantalize all the senses.

With a glass floor that floats above the exposed foundations of the old wine cellar, our Fyndraai restaurant explores the diverse culinary traditions of the Cape: Dutch, Indonesian and KhoeSan. Taste for yourself this fusion of Cape cuisine as it is paired with a selection of our Solms-Delta award-winning wines, in a tour that is sure to tantalize all the senses.

The colour photographs interspersed between the black and white ones provide a snapshot of our buildings and people today. Almost all of these photographs were taken before the Bastille Day parade, 2007, when the community of this valley celebrated its freedom from slavery, religious persecution and apartheid. It is with honour and humility that we remember those who came before us in the hope that this special place might be preserved for many generations to come.

The colour photographs interspersed between the black and white ones provide a snapshot of our buildings and people today. Almost all of these photographs were taken before the Bastille Day parade, 2007, when the community of this valley celebrated its freedom from slavery, religious persecution and apartheid. It is with honour and humility that we remember those who came before us in the hope that this special place might be preserved for many generations to come.

When dining at Solms-Delta, you not only walk into history at the new restaurant on the 319-year-old Solms wine farm, you walk over it. Fyndraai is built into the site of the farm’s original wine cellar, and upon entering you step onto a glass floor exposing the original foundations, uncovered during extensive archaeological diggings.

When dining at Solms-Delta, you not only walk into history at the new restaurant on the 319-year-old Solms wine farm, you walk over it. Fyndraai is built into the site of the farm’s original wine cellar, and upon entering you step onto a glass floor exposing the original foundations, uncovered during extensive archaeological diggings.

It might come as a surprise that Franschhoek — the “French Corner” of the Cape Winelands also known as South Africa’s culinary capital – offers more than bouillabaisse and coq au vin. Rather than turning to Europe for inspiration, 31-year-old Shaun Schoeman, who is the head chef at Solms-Delta’s Fyndraai Restaurant, is looking towards his own heritage for dishes that speak the rich languages of South Africa.

It might come as a surprise that Franschhoek — the “French Corner” of the Cape Winelands also known as South Africa’s culinary capital – offers more than bouillabaisse and coq au vin. Rather than turning to Europe for inspiration, 31-year-old Shaun Schoeman, who is the head chef at Solms-Delta’s Fyndraai Restaurant, is looking towards his own heritage for dishes that speak the rich languages of South Africa.

Solms-Delta has scrumptious farm picnics available, made by Fyndraai chef Shaun Schoeman and his team. The baskets are freshly packed, so please expect a short wait on your arrival. We cater for vegetarians and children on request.

Solms-Delta has scrumptious farm picnics available, made by Fyndraai chef Shaun Schoeman and his team. The baskets are freshly packed, so please expect a short wait on your arrival. We cater for vegetarians and children on request.

To simplify wine choices, the winemaker Hilko Hegewisch, chef Shaun Schoeman – and very willing helpers – have compiled helpful suggestions as to their preferred food and wine pairings of the Fyndraai Restaurant menu and wine list.

To simplify wine choices, the winemaker Hilko Hegewisch, chef Shaun Schoeman – and very willing helpers – have compiled helpful suggestions as to their preferred food and wine pairings of the Fyndraai Restaurant menu and wine list.

Afrikaner boerekos, which has strong European and “Cape Malay” (slave) influences, mixes with ingredients first used by the indigenous Khoi nomads who lived in the Franschhoek valley thousands of years ago – but the emphasis falls on what is most palatable today. At experimental tastings, masterminded by acclaimed food scientist Renata Coetzee, most “everyday” Khoi ingredients proved too bitter for 21st century palates.

Afrikaner boerekos, which has strong European and “Cape Malay” (slave) influences, mixes with ingredients first used by the indigenous Khoi nomads who lived in the Franschhoek valley thousands of years ago – but the emphasis falls on what is most palatable today. At experimental tastings, masterminded by acclaimed food scientist Renata Coetzee, most “everyday” Khoi ingredients proved too bitter for 21st century palates.

No French cuisine, no wannabe anything, but a flavourful blend of the diverse and traditional Cape Cuisine: European, Asian and African. Not as revolutionary as it sounds: boerekos is strongly influenced by the food of the Malay slaves who accompanied their masters to South Africa.

No French cuisine, no wannabe anything, but a flavourful blend of the diverse and traditional Cape Cuisine: European, Asian and African. Not as revolutionary as it sounds: boerekos is strongly influenced by the food of the Malay slaves who accompanied their masters to South Africa.

For those wishing to picnic in the Cape winelands, the estate offers appetising picnic baskets from Fyndraai restaurant for R135 per person with delicious vegetarian options. Contents typically include basil pesto marinated farm vegetables with chive crème fraiche; bacon and onion potato slaai with vinaigrette; smoked Franschhoek trout with caper berries and fresh cream, and chicken tandoori with cucumber and honey mustard yoghurt.

For those wishing to picnic in the Cape winelands, the estate offers appetising picnic baskets from Fyndraai restaurant for R135 per person with delicious vegetarian options. Contents typically include basil pesto marinated farm vegetables with chive crème fraiche; bacon and onion potato slaai with vinaigrette; smoked Franschhoek trout with caper berries and fresh cream, and chicken tandoori with cucumber and honey mustard yoghurt.

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