Gino's

Running a restaurant in Stellenbosch means working with what the region actually grows and what its markets deliver. The wine estates nearby determine much of the seasonal produce; stone fruit in summer, root vegetables through winter, and the olive harvest shaping what's available for months. A kitchen that sources properly has to know these rhythms, manage storage without relying on oversized fridges that drain power during load shedding, and adjust menus when deliveries shift. The Stellenbosch dining scene works best when restaurants embrace this constraint instead of fighting it — using what's in season, building relationships with the farmers and suppliers who understand the local growing calendar, and keeping prep methods suited to the Cape's water-restricted reality.