AfricanSwiss

patricia

What a lovely day. Nice live music while enjoying the day with friends. Makes such a difference to sit in the bush having a nice meal with live music in the back ground. Will definitely be back when he play there again. His name is Coert from Sunnen shade. Such a nice guy. We will be back Coert. Magic!!

Niko

I was there with two friends, one has very strict dietary needs and the owner-chef cooked her a delicious (albeit a bit small) special meal, the other friend had an excellent Eisbein, but my goulash topped it all: I have not eaten something that tasty and tender (fillet) for a very long time. The atmosphere is pleasant and simple, everybody is friendly. It was a beautiful evening.

Belinda

We went to African Swiss for a weekend 30 march to 01 April 2012 and celebrated my man's birthday in style. The service is amazing and the taste of their food is out of this world. Mike is doing a great job and will definitely be seeing me a lot there.

Anonymous

We were lucky enough to have experienced this wonderful taste of Switzerland in our own back yard. Their food was really great, every bit of the Afican infusion with the Swiss touches to make the night and food extremely memorable. The addition of the new pizza oven has made a definite impact on the menu. We would without a doubt recommend AfricanSwiss!!!

WENDY ELLINGTON

I WENT ON THIS SITE TO BOOK, AND WITHIN LESS THAN 5 MINUTES I HAD RECEIVED A CALL TO CONFIRM MY BOOKING FOR 31ST DECEMBER.... THAT'S SERVICE ISENT IT?

Anonymous

We had a lovely breakfast at AfricanSwiss on Sunday 21 November 2010. Friendly staff, good service and excellent food. Will highly recommend it! Very child friendly as well.

Avis Horn

Last week, having driven out to Hartbeespoort on business, my husband and I decided to visit the African Swiss restaurant for lunch. What a lovely experience we had. The restaurant is not at all pretentious from the front, but we proceeded to the garden at the back where we sat in the sun beneath a koppie with an African Fish Eagle circling overhead for company.

After our first ice cold beer had arrived, Michael, the owner and chef, arrived to explain the menu and we were made to feel very special as the staff looked after our every need. It was a superbly relaxing afternoon with a good bottle or two of white wine... and then the food. It has been a long time since we have enjoyed authentic Swiss food in Jo'burg, but we lapped up every bit of the delicious gorgonzola sauce served over the expertly made gnocchi. For our main course, my husband chose the pork neck which was beautifully tender and cooked in a delicious paprika sauce. I chose Cordon Bleu authentically cooked veal with gruyere cheese and ham filling, delicious! We both enjoyed our meal and the whole African experience of the bush so much that we will definitely visit again with family and friends.

Tyrone Cunliffe

From the moment you walk in through the front door it is clear that this is a restaurant like no other, They have nothing to hide, as you are greeted by a friendly hostess or Mike himself, and taken past the open plan kitchen to be seated. Over the past 2 years we have become regular diners at This unique restaurant. Mike has many dishes available suit any taste, from traditional Swiss (the best schnitzels and cheese fondue) to traditional sour-dough pizza's (try the South African or the vegetarian Ortolana they are my favourites), and recently introduced Sushi (the best around the dam!)- If he happens to have trout or salmon - order it, you won't be disappointed.Good wine selection, great atmosphere and brilliant food!

clive

Wow,What a magic night out. The food, the ambiance the hospitality and service, absolutely great. Thank You Michael and Lizzy for a wonderful experience. I recommend AfricanSwiss to anyone seeking something different and wholesome. Cheers Clive

Anonymous

Yum Yum -This Is Definitely Tops Around the Dam!

Thursday 28 February 2008
By Hartie Eater

You'll struggle to find their phone number in any directory, as a matter of fact, the enquiries service didn't even have their number, so it was a matter of playing the sleuth to find the phone number of the African Swiss Restaurant in Broederstroom. But it's very rewarding exercise, and after today, well, you can enter their number in your personal directory.

Here's a chef who will not compromise on the quality of his ingredients, or his cooking and who has the purist's attitude to all things culinary. Michael Manegold believes that his food should speak for itself, with no frills, no pretence, and what a welcome relief after Hartie Eater's last two restaurant visits elsewhere. He also believes in his food to the extent that he relies mostly on word of mouth referrals and repeat (very) satisfied customers for business. At the restaurant one is met by the resident dogs, a huge Great Dane with gorgeous blue grey eyes (with a strict instruction not to feed her on a notice near the front entrance), a Weimarana and a fluffy allsorts.

The restaurant is a rough and ready indoor/outdoor room with rustic furniture and the biggest fireplace I've ever seen for chilly days and evenings.

Our friendly host welcomed us to our table and we ordered drinks. I must say that I have never encountered a selection of beers as large as this one, from Beck's non alcoholic to Heineken to the ubiquitous Castle. We were served complementary, a slice of home-baked bread with a tomato garnish and a slice of thinly sliced smoked meat.

Swiss roots
And so to the menu. Michael's Swiss roots are reflected in his menu, with many Swiss and African Swiss components. All our food is preservative free and we make all our own sauces and bread. We even have our own animals which we purchase and hand over to a farmer in Muldersdrift to rear and eventually slaughter for veal and beef. That way we can be sure of the feed and eventually the quality of the end product. Shop bought bread is also full of undesirable chemicals, so we bake our own

Michael also says he supports as many local suppliers as he can, he doesn't mind paying for true quality. It's not possible to produce free range chicken at R28 a kg, nor is it possible to produce a free range egg where she lays her eggs in the sun, not in an enclosed inside space for less than R3 an egg, but most eggs are definitely not the free range that they say they are. I'll never quibble about the price of properly produced food. Yet, the public simply pay up when there's a petrol increase, but won't pay the price for decent produce. Rather eat less, but better quality food. is his advice.