Situated in the heart of Stellenbosch, at the blissfully private boutique hotel “Majeka House”, Makaron Restaurant is the ideal place to push culinary boundaries. With head chef Tanja Kruger, Makaron has been an Eat Out Top 20 nominee for the past three years.
Makaron’s latest menu was largely inspired by a sabbatical undertaken by Tanja in early 2014. Instead of the pressurized pace of working in Michelin-starred kitchens in Paris, Copenhagen and Stockholm, she chose to walk the full 800 kilometers of the famous Camino de Santiago pilgrimage route. ‘Walking day after day was physically and mentally tough. The experience gave me a new perspective on myself and my cooking,’ says Tanja Kruger. Balance and honesty are reflected in a menu of pared-down dishes that celebrate the local provenance of superior, seasonal, ethically sourced ingredients.
The food at Makaron combines modern South African cuisine with European influences. The menu is available for dinner only, either for a la carte dining or as a four- or six-course tasting menu. For preparing her culinary highlights, Tanja Kruger trusts in two Eloma MULTIMAX B 10-11 combi steamers. “They are multi functional and hard working, which is exactly what we need for this type of oven. It allows us to control temperature easily and to the point – that makes cooking certain tricky elements much easier”, says Tanja Kruger.
The kitchen serves up to 45 people at a time. Makaron’s menu is available for dinner only, either for a la carte dining or as a four- or six-course tasting menu
Tanja Kruger, head chef
„They [the two MULTIMAX] are multi functional and hard working, which is exactly what we need for this type of oven. It allows us to control temperature easily and to the point – that makes cooking certain tricky elements much easier. “
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