Mimosa Lodge’s award-winning restaurant has put Montagu on the culinary map. Swiss Chef, Bernhard Hess, together with Local Checf Marthinus Erasmus, takes pride in using only the freshest ingredients, to create gourmet masterpieces, incorporating local specialities such as Lamb, Springbok and Ostrich.
Dishes are paired appropriately with the suitable wine from the Robertson Wine Valley fit for aficionados and gourmands alike and can be enjoyed in the Mimosa Cellar where a chefs table can be set for a party of eight.
The restaurant is highly acclaimed in culinary circles and has received the following accolades:
American Express Platinum Awards consequtivey since 2008