A Fare of the Heart
Tucked away in a side street just o- Dorp Street, De Volkskombuis is a restaurant that truly pays homage to heritage. Crackling fires throw shadows and light onto the gleaming copper displayed on the walls, and welcome you in winter. In summer, guests spill out onto the lawn and enjoy the shade of old oak trees.
Built on the farm previously known as Vredenburg, in Stellenbosch, it was originally a gathering of labourers‘ cottages designed by Sir Herbert Baker in 1902. After being renovated and leased by the Stellenbosch Heritage Association, it operated as a restaurant, but became vacant and derelict. The Rupert family restored the buildings in 2017, and De Volkskombuis was born.
It‘s here that chef Daniel de Villiers delights diners with heart-warming country fare. After home schooling and studying at Capsicum Culinary Studio in Cape Town, he kick-started his career as a trainee chef at a luxury lodge. This was followed by a nine-year stint on the wine estates of Delaire Gra-, Webersburg, and Grand Dédale, as well as at Stables at Vergelegen, and Wagon Trail at Anura.
It was at The Big Easy restaurant in Stellenbosch that his career took o-, first as sous chef and then returning as head chef. When it closed in 2017, owners Johann Rupert and Jean Engelbrecht rewarded Daniel‘s hard work with the position of executive chef at De Volkskombuis.
The Big Easy was also where Daniel met his wife Shani, who was a waitress there but is now front-of-house manager at De Volkskombuis. Daniel‘s eyes light up when he talks about her and their two-year-old daughter, Lilya. Family has played a big role in his love of food and cooking.
’My mother is my inspiration, the reason why I started cooking. She gave me my true motivation. Hmm, I have never told her,“ he says, smiling. ’Both my grans also were good cooks.“ Sandwiched
