Restaurant Klein JAN
The opening of Klein JAN restaurant at Tswalu is the culmination of nearly three years of research by South African-born chef, Jan Hendrik van der Westhuizen, into the culinary traditions and ingredients of the cultures and communities that call the Kalahari home. Creating Klein JAN has been Jan Hendrik’s great homecoming project.
His vision? To tell the stories of the Northern Cape region on every plate - stories rooted in the ancient wisdom of this remote, off-the-radar place of extremes and dramatic, vast landscapes. It is a region of South Africa where life is determined or measured by the absence or presence of rain, where resources in a year of plenty are carefully stored or preserved for leaner times.
Jan Hendrik felt an instant connection to the vastness of the Kalahari, and knew that the time had come to elevate the unsung heroes of the Northern Cape and their superior produce and products to their rightful place. Opening Klein JAN at Tswalu, rather than in South Africa’s foodie capital of Cape Town, added authenticity and sustainability clout to the venture, echoing the importance of local expression, provenance and procurement that Jan and his team have nurtured at Restaurant JAN in Nice, France, since it opened in 2013