Babel Restaurant

Babel occupies a former cow shed, where Cape Dutch architecture has been given contemporary glass walls. The kitchen works on a "pick, clean and serve" principle, and the garden decides the menu. In summer that might mean a yellow salad of pineapple, gooseberries, granadillas, yellow tomatoes and apricots; in winter, slow-cooked leg of lamb in red wine. Dessert follows the sequence of salty, bitter, sweet and sour, and produce is often served with its skin on. Helpings are generous. Guests choose between a table inside the glass enclosure or one under the plane trees in the courtyard. Agents with clients who care where their food comes from will find this the clearest expression of the farm.