Fermier

Welcome to Fermier, a culinary haven where artistry meets agriculture. Nestled in Pretoria, this fine-dining gem is so in demand that securing a table often requires weeks of anticipation. Recently honored as a finalist in the prestigious Eat Out Awards, Fermier stands proudly as the sole representative from Pretoria to earn this accolade.

Embark on a gastronomic journey crafted by Chef Adriaan Maree, a culinary virtuoso whose passion for his craft began at the Prue Leith Chefs Academy in Centurion. His expertise flourished in the scenic Western Cape at Grande Provence, and he honed his skills further during a stint in the UK at the esteemed Wild Honey and Michelin-starred Hibiscus in London.

What sets Fermier apart is Chef Maree’s commitment to a farm-to-table philosophy. The ingredients gracing your plate are not only delectable works of art but also the fruits of Maree’s own farming endeavors. Rejecting the conventional greenhouse model to preserve the delicate eco-system, the restaurant emerged from the soil repurposed for fish dams.

Architected by Chef Adriaan Maree and a dedicated team at Karoo Yard, Fermier’s structure boasts rammed earth walls and recycled wood cladding. It’s a testament to Maree’s versatility, as he ventured beyond the kitchen for this building project. The restaurant’s functionality is equally intriguing, exemplified by fireplaces initially installed as boilers for fish warmth. With windows added, these fireplaces serve a dual purpose—providing warmth and aesthetic allure.

Fermier’s menu is a testament to adaptability, changing with the seasons and the availability of produce. While featuring popular meat cuts, the offerings go beyond, embracing the nose-to-tail concept. Diners are captivated by the holistic approach, finding themselves both puzzled and enthralled by the inventive flavor combinations that grace each plate.

Experience Fermier, where passion, sustainability, and culinary brilliance converge to create an unforgettable dining experience.