Bistro 44 Farm Stall

Running a working farm stall with a restaurant attached means dealing with real constraints—sourcing seasonal produce, managing kitchen logistics in a non-traditional space, coordinating harvest timing with service schedules. In the Western Cape, where most kitchens face water restrictions and load shedding affects refrigeration and cooking equipment, a farm stall operation has to think differently about supply chains and prep work. Everything from how vegetables are stored to how quickly they move from field to plate shapes what can actually be offered on any given day. The menu isn't created in an office; it's built around what's literally available metres away, which creates both limitations and unexpected freedoms in how food gets cooked and served.