Eleven restaurant review (Franschhoek)
A Fine dining restaurant in Franschhoek
Franschhoek lived up to its reputation as a culinary haven when we recently visited Eleven Restaurant. I love going to fine-dining restaurants as other than eating delicious food, it gives me inspiration in terms of plating and ingredient pairing for my own menus. I definitely got some culinary ideas from this visit. What made it even more special was the chance for Lianne and I to enjoy some uninterrupted time together as my in-laws were looking after the kids at a restaurant (with jungle gym!) down the road.
Eleven restaurant is named after its location as it is situated on 11 Huguenot street in the heart of Franschhoek. It is the first South African-inspired restaurant by chef and owner Ryan Shell, who is also responsible for the very popular Ōku and Yama Asian eatery, which are only a stone’s throw away.
What’s on the menu at Eleven Restaurant?
We opted to enjoy the full experience, and went for the eleven-course menu with wine pairing. From the onset, Eleven impressed. A ciabatta starter was elevated with ranch chilli butter drizzled with paprika oil and sprinkled with ash dust. The real star of this opening act was the accompanying Sweet Pepper Spritzer. We had opted to enjoy the menu in its full glory, with the wine pairing, and to start off with this fauxtail was a great choice. It served not just as a palate cleanser, but was a delicious drink on its own. I’d have that spritzer any day.
Without going into the detail of each menu item, there were definitely a few highlights.
The yellowtail croquette was divine, a wonderful little bite that showcased the skill of the team in the kitchen. The salmon ceviche was to die for. Lianne, who isn't typically a huge fan of salmon, emptied her plate. The freshness of the fish, paired with the zing of the gazpacho and jalapeno made it an unforgettable dish. While the Wade Bales Semillon 2021 paired with it wasn't our personal favourite, that didn't detract from the brilliance of the ceviche itself.
The aged beef tartar proved to be a more challenging dish for me. While the quality of the beef was evident, the combination of chilli mayo, capers, cracker, and peanut satay felt rich and a bit too heavy. The nut flavours, in particular, seemed to dominate, and for that reason, this was not my favourite dish.
It was a short-lived feeling though, as up next came a dish that completely blew us away: all things beets. This was divine. The combination of beetroot bake, pickled beets, almond, and verjuice created an amazing and complex flavour profile. The pairing with the Wildeberg Terroirs Cinsault 2021 was spot on – a delicious match that further enhanced the earthy sweetness of the beets. As a Cinsault lover, this was a definite highlight.
The pork agnolotti was another triumph. The lemon cream, pancetta, sage, and beurre noisette created a rich and comforting sauce, but it was a subtle flavour combination within the dish that truly sparked inspiration. I particularly enjoyed what I believe was the mint and spinach element – a fresh and unexpected twist that had my culinary gears turning! It was so inspiring, in fact, that I had to share my enthusiasm with Ryan when he kindly came to say hello at our table.
The cured lamb rib with apricot, sweetbread, jus, and dukka was a deeply savory and aromatic dish, showcasing the quality of the ingredients and the chef's skill in balancing rich flavors. The Warwick First Lady Pinotage 2022 was a robust and fitting accompaniment.
Finally, the valrhona cremeux provided a decadent and satisfying end to our meal. The richness of the chocolate was beautifully contrasted by the tart plum sorbet, while the chocolaté soil, tuile, and fresh cherries added delightful textures and a final touch of sweetness. The pairing with the Elephant in Franschhoek was the perfect sweet conclusion.
After all the tastings, we were feeling a little sleepy, so ordered our coffees and were surprised with yet three petit fours: homemade coconut marshmallows, chocolate oat bar, and litchi pate de fruit.
The service throughout the afternoon was exceptional – genuinely friendly and attentive, making us feel truly welcome and cared for.
All in all, it was a wonderful afternoon and Lianne and I were so grateful to have some time together and to be able to speak uninterrupted!
“Eleven is the culmination of a dream. It embodies something completely new for Franschhoek - a town I’ve really come to love. When the prominent location at the address became available, we had to jump and make the dream a reality.”
Location and Opening Hours
You can find Eleven Restaurant at 11 Huguenot street in Franschhoek
Contact info: 021 023 3755 | reservations@eleveneats.co.za
Opening Hours: Monday - Sunday Lunch: 12:00 - 2:30 pm / Dinner: 06:00 pm - 9:00 pm
Disclaimer: Whilst this blog post was first published in June 2025, we visited Eleven Restaurant in March 2025.
All opinions expressed are solely our own and based on our experience. At times we may be compensated for reviews placed on this blog, however we always maintain the rights to share our true opinion on the full experience, to maintain our integrity and the authenticity of the review posted.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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