Celebrated South African chef Bertus Basson has announced a major evolution across his restaurant group. At 50 Dorp Street in Stellenbosch, Basson is pressing pause on Eike—his benchmark fine-dining establishment—to launch Basson & Co on Tuesday, 1 September. Eike will host its final service on 29 August.
The pivot at Dorp Street replaces multi-course tasting menus with an open-fire, family-friendly à la carte steakhouse.
“We’re pressing pause on Eike for an exciting new chapter,” Basson shared, prompting food lovers to book their final multi-course meals before the transition.
The Industry Pivot: Why Adaptation Matters Basson’s shift from rigid fine dining to open flames reflects a broader change in how people choose to dine out. High inflation, shifting consumer habits, and a desire for authentic experiences have driven a clear movement away from lengthy, high-ticket tasting menus. Modern diners favor:
- Flexibility & Speed: Spontaneous à la carte options rather than forced three-hour dining commitments.
- Value & Comfort: High-quality, produce-driven meals in unpretentious, accessible settings.
- Fire & Flavor: Open-flame cooking that highlights local ingredients with smoke, char, and rich simplicity over complex, micro-garnish plating.
By transforming his flagships, Basson is staying ahead of dining trends—ensuring his brands remain vibrant, relevant, and accessible to local food lovers while maintaining culinary excellence.
Connecting the Empire: City Flames & Winelands Staples The upcoming launch of Basson & Co connects directly with Basson’s recent inner-city Cape Town expansion, Ongetem (Park Road, Gardens). As his first sit-down CBD venue, Ongetem mirrors this relaxed ethos with flatbreads, flame-cooked butcher cuts, and craft cocktails.
These updates join an expansive, diverse portfolio under the Bertus Basson group:
- Chorus (Somerset West): High-altitude, seasonal dining set at Waterkloof Wine Estate.
- Spek & Bone (Stellenbosch): A relaxed tapas and wine bar tucked away off Dorp Street.
- Kantien (Stellenbosch): Casual, flavour-packed dining focusing on wood-fired cooking and local beer.
- Toevlug (Stellenbosch): Family-friendly, heritage-inspired dining at Annandale Wines.
- Bloem (Elgin/Grabouw): Unfinicky small plates, farm cooking, and a pizza garden at Paul Clüver Estate.
- De Vrije Burger (Stellenbosch, Sea Point, Bellville): Fast-casual gourmet burger outlets famous for 100% free-range beef and hand-cut chips.
As the Western Cape’s dining scene continues to evolve, Basson’s move toward fire, family, and accessible comfort food sets a clear benchmark for South African hospitality.
