FearlessFoodie: The Foodbarn, Noordhoek - Real Food, Simply Delicious

Take a drive along the coast of the Cape, and take a turn to Noodhoek, just off the street you’ll find the vibey Noodhoek Village that offers a pub, some touristy shops, swings and playthings for little children on the grass lawn and an old hotel. Look to your right, there you’ll see a sign above a door, reading The Foodbarn. Walk towards it. Step through the door.

Once inside you are swept away by the serene all white innards of this building, with just little touches of blue to remind you that you are in fact not lost in the arctic snow. Bliss.

Simplicity is key with décor, and to a certain extent with the food as well, even though you’ll never know as Franck Dangereux manages to conjure the most define and powerful flavours out of any ingredient. A true artist who can make 6 ingredients taste like 16. Perhaps this is the freshness of the ingredients, or just his sheer brilliance in the kitchen? Who knows! I think it might be the combination of the two that gives your palate the buzz.

We were presented with dazzling Springtime menu, filled with choices and flavours that makes you want to be a glut, and order for 2...

A lovely wine list (which is to be expected when dining in the Cape) as well as a selection of local craft beers. The service is efficient, personal and friendly, without being familiar and having you feel like you should pull up an extra chair. Extremely helpful and knows the dishes off by heart.

Usually I’d now proceed on dissecting what was eaten and what the menu offered – today however, I’ll rather just give you the menu and photos of the delicious and beautiful food, as we were 5 people, all ordering starters, mains and desserts, so it might take a while.

What I can and will say, is that no-one had an inkling of unhappiness about any bite of food they took. No surprize really, as it is Franck’s restaurant. I would have liked more than one goats cheese fritter as a starter though – very small portion, but I was slightly starry eyed at the spring risotto, which very rarely happens to me when eating risotto (or any pasta). Food is plated elegantly without being over the top or disguising what exactly it is that you’re eating – what you see is what you get, just with much more flavour and perfection than you could imagine.