Dining Experience

The hotel’s restaurant Reuben’s at The Robertson Small Hotel, as far as possible, uses natural and seasonal produce and demonstrates a progression towards organic. The cuisine is eclectic with a concentration and focus given to the best local and seasonal produce available.  The free-range duck eggs, which serve as an alternative to conventional chicken eggs, are sourced from a local farm and exhibit rich, nutty flavours. Free-range local pork and bacon, as well as dairy products and fresh produce are all sourced locally.

With our executive Chef, Aviv Liebenberg and Sous Chef, Anneri Pienaar, Reuben’s at The Robertson Small Hotel is an epicurean’s ecstasy.

The Robertson Small Hotel and Reuben Riffel are proud to present and interactive and educational culinary experience with Reuben’s Gourmet Cooking Experience.  To book for this culinary experience, contact Maryke on reservations@reubens.co.za or 072 515 0256. 

Reuben's Restuarant and bar in Franschhoek

For other restaurant bookings at The Robertson Small Hotel, contact the hotel directly on
023 626 7200.