The stylish Fermier restaurant in Pretoria is all about sustainability, from the space’s decor to food production and produce.

The building, designed by architect John du Raan, has been “organically” grown from packed earth used to create walls, while the poles that form the building’s skeleton, cladding and doors are made from recycled wood. The space exudes a simple, yet elegant barn feel, which blends in with the restaurant’s natural surroundings.

All crockery, tables and chairs have been made by hand by local artisans from the Karoo, adding to the rustic and charming ambience. An open kitchen forms part of the dining area, so patrons can watch their fresh, intricate meals being prepared. The produce is grown on site with a strong focus on seasonal menus and head-to-tail cooking to eliminate wastage.

Fermier has been nominated for a Eat Out 2016 Boschendal Style Award.

Fermier is open Tuesdays to Saturdays with two seatings, one at 7pm and another at 7:30pm. For reservations, visit fermierrestaurant.com.

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