A kitchen at the
end of the pass

The werf was a wheat farm before it was anything else, and the kitchen still sits where the bakehouse did — same walls, same chimney, a much better stove. We seat twenty-six people a night and cook one menu for all of them.

There is no à la carte. What arrives depends on what the Swartberg farms sent down that morning, what the baker had time for, and what is worth eating in the third week of September. If that sounds inconvenient, it is. It is also the entire point.

Anneke & Pieter de WaalOwners · Cooks