Pembreys in Knysna, Garden Route, South Africa | Restaurant

Peter and Viv Vadas, the cooks/ patrons of Pembreys, have a total hands-on involvement, so much so, that they close the Restaurant when they travel to Europe for their annual "holiday", where they have embraced Mediterranean cooking under the tutelage of foodie doyens, Diane Seed (Rome), Enick Vedel (Arles), Alastair Little (London and Onvietto), and Carla Tomassi (Sicily).
The Vadas' will not categorise their food, but the menu that is chalked up daily, reflects their commitment to fresh ingredients, prepared in such a way, so as not to confuse the palate with a myriad of tastes, while Peter's Cordon Bleu training ensures that he sticks to the basic classic styles.
The menu offers homemade pastas all made on the premises; Seafood - the sole's are a signature dish; Meat - the oxtail, Moroccan lamb knuckle and pork fillets stuffed with ginger and apple have drawn comments alias Michelin guides "Worth a detour" to enjoy! The main courses are served with healthy portions of vegetables. The salad buffet is a vegetarians delight, featuring eight unusual salads that may also be ordered as a starter. While Peter's desserts have become legendary, from his Bread and Butter Pudding, to his Apple Strudel. The Restaurant is surrounded by a verandah for al fresco dining at lunch time, and this opens into a small dining room, creating an expanse of space for functions.