"Just make it delicious."
That is the simple philosophy of chef Alex Windebank, and when he and wife Eloise (who runs front of house, with Alex in the kitchen) open Farro in a Victorian terrace in Gardens this October, there is sure to be no shortage of ‘delicious’ on offer.
Farro started life in Johannesburg and fast became an institution for foodies in the know. With a menu of modern European cooking – all flavour, a dash of elegance, little frippery – there was rarely an empty seat at their cosy Illovo eatery. Then came Covid, and yet another owner-run restaurant fell victim to lockdown. After a side step into corporate, and a brief but popular pop-up in Cape Town, in 2022 the pair – at the urging of winemaker Peter-Allan Finlayson – rebooted on Gabriëlskloof. It was an instant hit, and no end of hungry city-slickers made the trek out to the Overberg to eat there.
But, no longer! As of 8 October 2025, Farro is back in Cape Town, with a cosy new locale in Gardens and a five-course chef’s menu on the cards.
“With this next step of Farro, we wanted to rekindle the intimacy of our original restaurant. When we walked into this tiny, rickety, old terraced house in Gardens, we instantly fell in love with its potential,” explains Eloise. “Farro is such a personal restaurant, and this really is the culmination of the last eight years of work. This feels like us showing the heart of Farro and welcoming people into our home. Artworks have been collected from close customers and alumni throughout the years, now shown together. Special pieces of crockery and serverware that we’ve lovingly collected throughout our tenure, our grandmother’s cutlery on the tables, table linens we’ve sewn ourselves, our original parquet bartop and vintage furniture we’ve painstakingly sourced. This is a labour of love.”
It’s all served up in an intimate space, with just 26 seats split across two upstairs dining rooms with knockout views of Table Mountain.
Downstairs, a dedicated cocktail bar leads through to an open kitchen; upstairs, expect original Oregon pine floors, high ceilings and elegant arches to set a timeless scene for Farro’s thoroughly modern take on European cooking. Chef Alex leans on classical French technique with a contemporary touch, with a seasonal five-course chef’s menu charting a menu progression that’s become a Farro signature: SNACKS / PASTA / FISH / MEAT / SWEET.
Expect the return of Farro’s famous beignets alongside freshly baked breads, house pickles and two-bite tarts. Handmade pastas might run to truffled agnolotti with Parmesan cream or a potato raviolo with crispy sage. Fish is sustainably caught, showcased in plates like pan-fried kabeljou with pot-roast potato and caviar cream, or kingklip with saffron and peperonata. Meat is ethically reared and locally sourced — think Karoo Wagyu with mushroom, celeriac and a glossy Bourguignon sauce, or duck breast with a confit leg scrumpet – oh my word, that scrumpet! – and fig. Desserts keep things tight and classic: a tonka-bean parfait with cocoa crumb and chocolate cream, or a lemon tart with raspberry-ripple ice cream.
Drinks are as considered as the food. The Windebanks’ wine list champions smaller South African producers and intriguing varietals, while the cocktail menu – crafted by Eloise – balances polished classics with house creations. In keeping with Farro’s handcrafted ethos, even the soft drinks are made in-house.
Farro: need to know
- Opens: 8 October 2025 (reservations on Dineplan from 23 September)
- Where: 30 Wandel Street, Gardens
- What: Five-course chef’s menu
- Why go: Memorable modern European cooking, warm hospitality and a wonderful wine list
- More info: www.farrofoodandwine.com
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