APRIL 2013 – A new addition to the Breede River Valley, The Robertson Small Hotel is the epitome of modern boutique charm in an exquisite country setting. With unsurpassed attention to detail, the 10 suites have unique and tasteful personalities: the Manor House suites showcase intricate Victorian touches like embossed ceilings and elegant, spacious rooms; the Stables suites offer a more contemporary feel, with touches of earthy brown punctuating a vision of white; and the four Poolside suites are an exercise in restrained, modern design and open onto a shimmering swimming pool – perfect for a refreshing dip on a hot summer’s day.
The main draw card here is the signature restaurant, Reuben’s at the Robertson, where acclaimed chef Reuben Riffel has created a destination restaurant. Guests can enjoy the finest local fare, with an emphasis on organic and seasonal produce. There’s an excellent selection of wine from the state-of-the-art wine cellar, too. Inspiration is global but with a local spin: start with the likes of springbok carpaccio and tartare with an Asian soy gel, apple and ginger cloud and move on to light-as-air gnocchi with garlic foam or Moroccan-style warmly spiced dukkah-crusted lamb – all served with signature flair. Chef Reuben is well known for his dreamy desserts, and guests should leave space for the heavenly espresso panna cotta or homemade ice creams, and round the whole meal off with local cheeses exquisitely paired with fruit accompaniments. After a digestif in the opulently elegant bar, guests can return to their suites and be assured of a good night’s rest in vast king-sized beds with the best linens. In the morning, breakfasts are as light or indulgent as guests please. Whatever the occasion, the Robertson Small Hotel and Reuben’s will inspire return visits to experience even more of its country charm and exquisite food in the lap of discreetly comfortable luxury.