At Vergenoegd Löw, time seems to slow down. Just outside Stellenbosch, the estate is wrapped in tranquillity, nature, and heritage, offering a rare sense of calm where classic architecture and contemporary design come together.
Now, a new culinary chapter is unfolding under Executive Chef Michelle Theron. Her vision is simple yet powerful, a return to authenticity, seasonality, and quiet refinement that reflects the spirit of the farm. Since joining in 2025, she has reshaped the estate’s food philosophy around sustainability, honest ingredients, and thoughtful craftsmanship. Her dishes are elegant, soulful, and deeply connected to South African terroir.
“Harmony is everything,” she says. “Harmony between food and wine, people and place, luxury and simplicity. We begin with what the farm gives us. It is about generosity without excess and beauty without noise.”
With decades of experience in top kitchens including Hazendal and Pierneef à La Motte, Theron brings a calm confidence and a deep respect for heritage and local flavours. Her leadership is rooted in collaboration, creativity, and modern interpretations of South African cuisine.
The estate has also undergone a remarkable revival. The historic Cape Dutch buildings have been lovingly restored, revealing the stories woven into Clara’s Barn, Geuwels, and the 1773 Homestead. Each space now blends natural textures with refined contemporary design, creating an atmosphere of understated luxury.
Theron’s culinary roots run deep. Growing up on a farm near Gansbaai taught her the value of real food, from warm bread to vegetables harvested that morning. Her European training in Michelin-starred kitchens refined that instinct into a style that is honest, sophisticated, and sincere.
“For me, it is about how guests feel when they leave,” she says. “If they feel nourished and inspired, then we have succeeded. Everything flows from the land around us, from the vineyard breezes to the rhythm of the seasons.”
In early 2026, the estate will reveal its refreshed hospitality offering. The 1773 Homestead becomes a serene retreat for slow breakfasts, Homestead Farm Tea, and Caviar and Cap Classique pairings. Geuwels will offer farm driven menus and immersive wine tasting experiences that celebrate the character of the Atlantic influenced vineyards, including the signature Indigenous Food and Wine Experience.
Clara’s Barn will serve as the estate’s flagship destination for elevated dining, presenting seasonal plates inspired by heritage, health, artistry, and originality. Most ingredients come directly from the farm’s regenerative agriculture programme, with trusted local suppliers adding what the estate cannot grow. Menus will shift with the seasons to express the subtle changes in nature.
“Our goal is to offer a refined expression of Cape hospitality,” Theron explains. “Real, rooted in the land, and designed to make guests feel at home.”
Vergenoegd Löw is entering a new era shaped by stillness, generosity, and a deep respect for nature. Every space invites guests to pause, breathe, and rediscover the simple pleasure of good food, good wine, and honest luxury.
