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FoodieAuthenticLocavore
Local Culinary Experiences

 

Establishment Description

Situated in the historic town, Graaff-Reinet, the centre of the Karoo Midlands, this guest house is one of the culinary oases of South Africa. Food is a passion here and the dinners are legendary, the highlight of your stay, an experience to be savoured and remembered. The old manor house, built circa 1819 on land owned by pioneer Andries Stockenström, is a national monument and is steeped in the history of the region.


Accommodation

The elegantly appointed rooms cater to the discerning, yet relaxed traveler


Area activities

The town of Graaff-Reinet is surrounded by the Camdeboo Nature reserve, there are beautiful drives and game viewing sites including the Valley of Desolation.  It is a historical town, the 4th oldest town in South Africa, thus is steeped in History with 5 museums, many historical architectural buildings and plenty of tourist attractions in the town itself.  Graaff-Reinet is in the heart of the Karoo and food is grown locally and on farms there is a proud heritage present in all the Karoo folk.  Food is freshly harvested and produced.  Many of the farms grow sheep and the mutton produced here has a world renown reputation.  Wool is produced and there are many varieties of pure wool products for sale too.  Our town has many local artists and their art galleries with exquisite original works of art for sale in many forms.


Check in times

Check In: 14h00 Late arrivals to be pre-arranged

Check out: 10h00


Children Policy

Due to our unprotected swimming pool all children must be booked by arrangement.  We do not have family rooms, but we are happy to add a single bed in a Luxury mini suite for young children at an extra fee.  Children occupying a room pay the same rate.


Deposit Terms

A 50% non-refundable deposit is required to confirm a reservation. On-line reservations to be paid immediately with credit card when making a reservation. When paying your deposit by EFT (Electronic fund transfer) the deposit is required within 4 days of confirmation.
  All reservations must be guaranteed by a valid credit card.
• Payment can be made by direct deposit or credit card.
• We accept MasterCard and Visa credit cards. Alternatively you can settle via EFT (Electronic Funds Transfer).


Cancellation Terms

29 to 22 days prior to arrival 10%
21 to 15 days prior to arrival 30%
14 to 7 days prior to arrival 50%
6 to 3 days prior to arrival 65%
3 to 1 day prior to arrival 80%
no show or early check out 100%


Travel Insurance

We suggest that guests are covered by travel insurance in the event of an unforeseen cancellation.


Room Types & Descriptions

4 x Standard / Verandah Rooms

The Dolls Room

•Coffee/ tea facilities •Air conditioned •King size bed •Bathroom with shower only •Heater •Safe •Situated on front veranda of main house

The Rose Room

•Coffee/ tea facilities •Air conditioned •King size bed •Bathroom with shower only •Heater •Safe •Situated on front veranda of main house

The Reed Room

•Coffee/ tea facilities •Air conditioned •King size bed •Bathroom with shower only •Heater •Safe •Situated on front veranda of main house

The Fig Tree Room

•Coffee/ tea facilities •Air conditioned •King size bed •Bathroom with shower only •Heater •Safe •Situated at back of house in garden

3 x De Luxe Rooms ( Mini Suites )

The Bougainvillea Suite

•Coffee/ tea facilities •Air conditioned •King size bed •Full bathroom with bath & shower •Heater •Safe •Lounge area •Situated at back of house

The Ivy Room

•Coffee/ tea facilities •Air conditioned •King size bed •Full bathroom with bath & shower •Heater •Safe •Lounge area •Situated at back of house

The Garden Room

•Coffee/ tea facilities •Air conditioned •King size bed (extra length) •Full bathroom with bath & shower •Heater •Safe •Lounge area •Situated at back of house

Cuisine

His uncompromising ethos of using only the freshest and finest of local ingredients ensures that only the best is elegantly plated on his exquisite Villeroy & Bosch crockery, to the delight of diners from across the globe, who often stay at the ASG specifically to dine on his sumptuous, yet simple Karoo cuisine.


CSI Profiles


Veld to Fork
FoodieAuthenticLocavoreOrganic

Food Philosophy

Gordon’s philosophy of knowing the origin of each key ingredient from every dish “from the veld to the fork” ensures the tenderest of venison and most succulent of Karoo lamb imaginable. He hunts all the venison personally and if you are lucky enough to find wild rainbow trout (lightly smoked with Rooibos tea) on the menu, you will know he has been fishing.His rather unusual, yet stunning, whiskey & honey infused Cape wild hare has quickly become one of the signature dishes in this elegant 16 seater restaurant. (Naturally, in true Karoo style, he hunts the hare himself.) He can literally tell you where, when and how he created each individual dish, from the Veld to your fork


Chef's Profile

ASGhouse 2resized

Gordon’s restaurant, which forms the centerpiece of this establishment, has an international reputation for world class dining in a relaxed Karoo environment. Gordon, a self-taught chef, is a Karoo Slow Food legend, author and avid outdoorsman. He has a passion for the Karoo and its food that quite literally goes above and beyond the call of duty.


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Self Drive Options

Take the “Adventurescape Route“ between Jo`burg and CapeTown via the N9 turnoff at Colesberg to Graaff-Reinet.
Graaff-Reinet is ideally situated as a stop between many of the major centres in South Africa, but it is the visitor who takes the time out to explore this unique area, who will experience the adventure of a lifetime.
The route via Graaff-Reinet is the best access between the Goldfields of Gauteng and the spectacular Garden Route and on to the winelands and Cape Town in the south.

GPS COORDINATES:

Latitude: 32°15`9.22“ S

Longitude: 24°31`53.61“E

 

 

Nearest Airport

Port Elizabeth

Transfer Options

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Restaurants
+-0km

Veld to Fork - Gordon's Restaurant

Gordon’s philosophy of knowing the origin of each key ingredient from every dish “from the veld to the fork” ens...

Tel: 049 8924575