Paarl’s acclaimed Faber Restaurant at the historic Avondale Wine Estate, has once again solidified its reputation as one of the Cape Winelands’ finest culinary destinations.
Recognised in the prestigious 2025 Best of Wine Tourism Awards by Wesgro, Faber was celebrated for excellence in the Culinary Experiences category, a testament to its dedication to sustainable, farm-to-table dining. Chef Dale Stevens and his wife, Kat Stevens, who serves as Front of House Manager, proudly represented Faber at the awards ceremony in Stellenbosch.
Adding to this remarkable achievement, Faber was recently ranked 17th in the Dineplan Reviewers’ Choice Awards 2024, an honour based on diner feedback, making it particularly meaningful to Chef Dale and the team. And then recently again it was announced that Faber Resaturant won a plate at the 2025 JHP Gourmet Guide, a digtial publication showcasing the best fine dining restaurants in the country that can hold their own on the culinary stage anywhere in the world.
“What makes this so special is that it’s our valued guests, who have acknowledged our efforts. It’s personal, and we are deeply grateful. Thank you!” said Dale. Kat echoed this gratitude, emphasising the team’s dedication, “This award reflects our team’s hard work. We can’t wait to welcome you soon and make your next visit even more special!”
Since joining Faber as head chef in 2018, Dale has brought a distinctive approach to the restaurant’s cuisine, inspired by seasonal and locally sourced ingredients. For Dale, cooking is an intense and demanding pursuit, but he thrives on the creative challenge: “It’s not an easy field, and the reward for all the sacrifices is not big, but I get such a rush from it.”
Drawing inspiration from what other chefs are creating, seasonal availability, and local offerings, he credits his team and the happiness of guests as his biggest motivators.
Dale’s culinary style is rooted in simplicity on the surface, with complex techniques hidden beneath: “At first glance, the food looks simple, but once you dig in, it’s actually very complex, with multiple cooking techniques applied to usually one or two main ingredients,” he explains. His cooking philosophy respects classic flavour pairings, such as beef, mushrooms, and onions, while allowing creativity to shine through in the preparation and presentation.
At Faber, the dining experience is driven by a commitment to ethical sourcing and farm-fresh ingredients, often from their on-site garden. Chef Dale and his team focus on traceable, ethically sourced meats and fish, while showcasing a vegetable-heavy menu. Faber’s approach to dining is versatile; guests can enjoy a light starter or opt for a six-course tasting menu paired with Avondale’s wines, all served by knowledgeable and attentive staff.
With awards in hand and a passion for culinary excellence, Faber continues to attract locals and visitors alike to experience innovative, seasonally inspired dishes in the heart of the Cape Winelands.
