Napier is fast becoming known for its wholesome country cuisine and some exceptional local wines.
Our restaurants cater for all tastes, fusion, Mediterranean, spicy or not in a vast variety of settings from charming country farm stalls to tables dressed with crisp white linen lit by twinkling crystal chandeliers. Napier has it all.
Napier, Western Cape, South Africa
Over this special weekend our local chefs focus on how they can cook one particular ingredient in the most delicious and imaginative way.
The Patat (Sweet Potato) which our festival owes its name to is the hero. To tempt your taste buds here are a few dishes that have been served in the past: Patatkoek, Spanish-style Oxtail with paprika, chocolate & sweet potato, Sweet potato, coconut & cumin soup, Patat Fritos and Tomato Bredie & Soetpatat. So make sure you come hungry!
Tel: 028 423 3146
Pascal’s of Napier
In March 2010, Mark Kerr and Stephen Nicholenas swopped the hustle and bustle of Cape Town city life for the calmness of the countryside in the Overberg. Pascal’s of Napier offers Al fresco seating in summer and a cosy fireside in winter. Our menu offers a wide selection of delicious choices which include our legendary Greek style lamb shanks, Parmesan crumbed pork cutlets and our selection of awesome gourmet burgers. We also cater for vegetarians and those who want something less substantial. Sunday lunches here are not to be missed.
Tel: 028 423 3508
JD Daneel Wines & Bistro is a family business established in 2004. The restaurants aesthetically pleasing and intimate setting welcome local Napier residents and visitors alike to come and experience Overberg hospitality at its finest. Our cuisine at the restaurant is very fusion; we pull inspiration from Mediterranean cuisine as well as the French. So it’s very vibrant and diverse. The head Chef is Marchand Daneel.
Tel: 028 423 3131
Suntouched Inn Restaurant
The Suntouched Inn Restaurant is a favourite amongst locals and travellers alike. This vibrant restaurant is open for dinner every night except Tuesdays, and all day Saturday and Sunday. We serve a delicious selection of gourmet pizzas, pastas, meat dishes, salads, sandwiches and decadent desserts. You can sit on the stoep and watch the country life roll by, or inside the restaurant, the walls of which are hung with a selection of beautiful black and white photographs, the work of local Napier and Cape Town photographers.
Tel: 028 423 3440
The Napier Farm Stall
Created by Ilze Vos in 1999, this farm stall is a Napier landmark. Ilze’s passion for unpretentious tasty fare has set her apart. They are famous for our black pan breakfasts, fish cakes, fresh farm salads and home baked breads. Sip a glass of wine or beer while you relax under the vine covered stoep and watch the world go by!
Tel: 028 423 3113
Geoff and Kathy Morris always dreamt of owning a pub in the country. The Fox first came onto their radar when they popped in for a drink in 2010. Six years later their dream became a reality and after major renovations the Fox opened its doors again in December 2016. The Fox has fast become a favourite with locals and visitors who enjoy the relaxed, friendly atmosphere and the owner’s extensive music collection! Seafood is a speciality as well as traditional pub fare such as Burgers, Steaks and Chicken Schnitzels.
Tel: 072 132 2716
The Bayleaf (Pop-up)
Inspired by life in Italy working in her husband’s family restaurant, Luan Lauro found her true calling. Since moving to South Africa she honed her skills as a chef at the exclusive Relais & Chateau Ellerman House before setting out on her own. Charmed by country life, Luan moved to Napier four years ago and opened the popular Bayleaf pop-up restaurant and bespoke catering service. Her cuisine is inspired by rustic Mediterranean flavours, using seasonal quality ingredients. Pre-booking is essential.
Tel: 072 799 2380
Masala Mischief (pop-up)
Dee Robinson’s love affair with India and especially Indian spices began when she was knee high. In recent years she has honed her skills to such an extent that she has given courses in the art of creating an intoxicating spice blend to the delight of local foodies in Napier. For those who love a little fire in their food and a burst of exotic flavours, make a bee-line to her stall every weekend at the Napier Village Market at El Gallo. Always on the go, Dee caters for private functions and has the occasional pop-up. We are delighted to hear she will be opening her Pop-up during the Patatfees!
Tel: 082 321 3178
Lauro Mobile Pizza, & Fine Food Deli
Owned by an Italian who grew up in a Family owned Restaurant in Italy, Fabio makes an Authentic, Rustic Italian Pizza / Pasta with great ingredients & an Italian attitude – You will definitely speak Italian after you eat his food! He has also recently begun to stage pasta making courses in Napier. Contact him direct for details.
Each side of the valley Napier is also blessed with a number of productive vineyards
And is home to two established boutique wine farms, Jean Daneel and Skipskop. In addition, the surrounding Overberg wineries, such as Raka and the Black Oystercatcher are gaining much popularity. Make sure you don’t miss out and book ahead. If you like the local wines you have tasted, then take some home. Most of our local wines can be found at Vindigo.
Our Local Chef’s Recipes
Patat and other delicious recipes from our local chefs.
Take this Sweet Potato quiz. And learn more about yourself… (And your favourite Sweet Potato recipes).
Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
“You can serve them with Burnt butter saige sauce, Italian Tomato Sauce, Basil Pesto Sauce or Three Cheese Sauce. All of which are perfectly delicious in their own way.”
“When the cakes are cool, spread a thin layer of caramel on one, and then spread a generous amount of cream cheese icing on that before sandwiching together.
“Saute the onions in butter until soft. Then add the butternut, sweet potato and curry powder, sweat for about 1 minute. Add the Veggie stock and the milk.”
“I would pair our Lamb rump with our Jean Daneel Signature Red Blend, its smooth oaky flavours complements the hearty flavours that come with lamb and the tannin in the red helps break down the fattiness from the dish.”
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Let us know if you have any questions.