The first star restaurant, which changes Schriesheim, the continent December 19, 2012. When award-winning wines and gourmet cuisine meet in an old farmhouse in South Africa, one may expect culinary of extravaganza. “Next year, it is so far: at the winery Springfontein, approximately one and a half hours by car from Cape Town, Springfontein eats arises”. Jurgen and Susanne Schneider a German chef and a wine academic leave the Strahlenberger Hof in Schriesheim 2012 at the turn of the year are behind the ambitious project of gastronomy. 13 Years in a row they had there a Michelin star. 2013 it will be exported to South Africa”.
In fact restaurant on Star, lodge with luxury suites, it attracts the experienced restaurateur pair on the South coast of South Africa, in the wine-growing district Walker Bay, barely five miles from the Atlantic Ocean away. Here at Stanford, near Hermanus, make their dream come true the Schneiders and build something new again. There they operate together with friends since 1996 Winery Springfontein, whose Weine today international recognition. And is there a restaurant at Star level currently being built in a restored 200-year old farmhouse. Author has firm opinions on the matter. A lodge with seven luxurious suites Additionally, built according to ecological principles. We are the first star restaurant, which changes the continent”, says Susanne Schneider, wine expert and currently hostess at the Strahlenberger Hof in Schriesheim. While there are no star for the cuisine in South Africa, but the claim that keep track of the Schneiders, remains the same. The ambitious understanding of wine, you feel obliged to the winery Springfontein, want to complement a corresponding gastronomy.
Maximum product quality combined with craftsmanship passion is on the agenda. Jurgen Schneider puts natural cuisine that combines local products with the creativity of a star chef fresh on the menu. Until in October 2013 Springfontein eats”its doors and pots, opens, is still a lot to do. The planning and construction is in full swing. Mid-January, just in time to harvest on Springfontein, Jurgen and Susanne Schneider in their new home arrive and start locally. Finally is the destination to find its proper place in the future also in the relevant South African food and wine guides. Social commitment is passion for the Schneiders also in other respects: on-site at Stanford, they want to offer not only a first class cuisine, but create jobs for locals and establish a dual training along German lines. The pair of restaurateurs has already trained over 60 young people in his career and gives not only the tools but above all the joy of the profession. Targeted training programs for black South Africans should be created at Stanford now. We want to give disadvantaged people through employment hope, self-esteem and a new perspective”, says Jurgen Schneider.