Serendipity restaurant situated on the bank of the Touw River Lagoon in the Wilderness National Park in the Garden Route of South Africa invite you to enjoy an unforgettable, uniquely South African gourmet experience. The executive chef, Lizelle Stolze is crowned with numerous awards and qualifications. Apart from excellent local and international experience Lizelle is a dux Cum laude student of Prue Leith Academy of Food and Wine where she gained top honours as a student. She has also lectured at Prue Leith Academy of Food and Wine as a professional lecturer.

Superb cuisine, friendly and professional service and wonderful wines in a setting that is graceful but relaxed is the credo for fine dining at Serendipity. A five course South African inspired table d’hÔte menu, experienced leisurely in a refined atmosphere that increases the pleasure of the dining experience is the benchmark of Serendipity.

Serendipity has been awarded the “Top 100 Restaurant” status by the Wine Magazine in association with Diners Club International for 2003, 2004, 2005, 2006, 2007 and 2008.

Superb cuisine, friendly and professional service and wonderful wines in a setting that is graceful but relaxed is the credo for fine dining at Serendipity. A five course South African inspired menu, experienced leisurely in a refined atmosphere that increases the pleasure of the dining experience is the benchmark of Serendipity.

One of the main activities of Serendipity is to scan the horizon for the very best quality locally produced meats, venison, game birds, mariscos and herbs and fruit of the forest to have a personal relationship with producers and suppliers. In explaining the menu to the guests the maitre d’ takes great pride in intimately and lovingly describing the habitat and status of each of the main ingredients and kitchen skills applied, to create a world class epicurean delight.

We are passionate about food with reverent respect for freshness and quality ingredients. All meats and fish dishes are always freshly prepared to meet the most stringent requirement of the connoisseur. Great accent is placed to ensure that the accompanying vegetables, tubers and mushrooms or berries and indigenous starches not only compliment meat or fish but are providing a total exhilarating dining experience.

Fusion of Styles Exceptional African and the best international spices and combinations are brought into play for a fusion that creates a unique awareness for and appreciation of an artistically plated dish.

Sauces The age old French concept of professionally conceived and slow-brewed sauces to bridge and embrace the aromas and tastes complete the language produced in the kitchen.

Wine is selected from the best vineyards in South Africa with a focused attention on wines that will complement the menu and that will ensure a memorable dining experience. The winelist contains a spread of varietals and a description of each wine that is helpful for novice wine drinkers and our overseas guests unfamiliar with local labels.

Our winelist strives to be balanced and exciting with a mix of established labels and new comers and a range of prices and value for money. We are cultivar, vintage and terroir conscious because we are aware of the considerable variations.

There is a tendency also to advocate the wine producing regions in the Southern Cape and Klein Karoo. The South Africaness of pot distilled liquor from fruits or berries and an after-meal experience and fortified wines as an aperitif is also offered.