A GREAT OKE

BERTUS

Basson is a busy man. Together with his wife Mareli, he runs an award-winning fine-dining restaurant (Overture), a cult-favourite burger joint (De Vrije Burger), a fast-casual spot with possibly the best views of any such restaurant (The Deck at Overture), another wine-farm eatery (Bertus Basson at Spice Route), and a stellar small plates and wine bar (Spek & Bone). He’s hosted multiple television shows, produced a cookbook, with a second in the works, and is also father to a toddler, Theodore, Spek the pig, three dogs and seven chickens. But all this, apparently, is not enough to fill his days. Because, on 1 August, Bertus opened a sixth restaurant: Eike, a stone’s throw from Spek & Bone, on Stellenbosch’s iconic Dorp Street.

Named for the university town’s other moniker, Eikestad, it’s a gorgeous space with a colour scheme that takes its cue from the changing colours of the town’s oak trees; from the rich emerald of summer to the fresh tones of new spring growth. What is it that