Terroir Restaurant


OPEN TIMES
Mon Tue Wed Thu Fri Sat Sun Hol

Open for lunch 7-days a week:
Monday - Sunday
12h00 - 15h00.

Open for Dinner 6-days a week:
Monday - Saturday
18h30 - 21h00.


Welcome to Terroir, our relaxed and intimate winelands restaurant situated on the tranquil Kleine Zalze wine estate. In the same way that excellent wine is the product of its terroir, the menu at Terroir relies on the perfect ingredients to create what our chef, Michael Broughton calls 'deceptively simple' food.

Terroir Background
Terroir opened in October 2004, and has since become one of the most sought-after gourmet destinations in the Cape Winelands, placing Stellenbosch prominently on the culinary map.

The restaurant is located on Kleine Zalze, a family owned wine farm that has risen to prominence both in South Africa and internationally thanks in particular to its award-winning Chenin Blanc and Shiraz.

Terroir-Food from the Earth (click to read further)
The setting, under ancient oaks, is both refined and relaxed, with a view over the De Zalze golf course and surrounding gardens and vineyards.

The serene atmosphere is ideal for the enjoyment of fine food and excellent wine.

Kleine Zalze Terroir Awards & Accolades
​Surrounded by the vineyards of the exquisite Kleine Zalze Wine Estate, Terroir has earned a solid reputation for outstanding and inventive contemporary cuisine and excellent service.

These achievements reinforce Terroir’s status as one of the top restaurants in South Africa.

‘Since Terroir first featured in the Top 10, the stakes have got higher and higher with more and more restaurants entering the marketplace at an increasingly higher level - all competing for the same 10 places. On behalf of the entire team from Terroir. I’d like to say thank you - we work really hard, we love what we do and it’s fantastic to get the recognition.’ - Michael Broughton

Terroir Cuisine
Terroir’s menu evolves with the seasons and the inspiration of chef Michael Broughton. Michael describes his style of cooking as ‘deceptively simple’ and has this to say about his approach to food.

Less is definitely more. The challenge of being creative is knowing when to exercise restraint. What I leave off the plate is just as important as what I put on it.

Michael Broughton Terroir Head Chef
Michael Broughton started cooking in Johannesburg, opening his first restaurant, Broughton’s, in Parkview in 1997 to critical acclaim. The locals loved it, and awards soon following including two Eat Out ‘Top 10’ awards.

He later moved Broughton’s to upmarket Sandton where he continued to build a name for himself and his classically inspired food. In 2003, Michael took up residence as the executive chef of the Mount Grace Country House and Spa in Magaliesburg, and established Kleine Zalze’s award-winning restaurant, Terroir, the following year.

Make a reservation at Terroir.