Arum Restaurant

Arum will showcase a farm-to-fire approach to cooking. The majority of the ingredients will naturally be sourced from Boschendal, while elements of flame, be it smoke, char, or a subtle grill, will be woven throughout the menu.

The Arum team currently works alongside the estate’s gardeners, growers, and breeders. This close collaboration ensures that an impressive variety of estate-grown ingredients, often more than forty different species, are available on the menu at any given time. Fire plays a central role, with smoke, charcoal, and gentle flame bringing depth and elegance to the dishes.

A contemporary bar adds another layer to the experience. It serves inventive cocktails crafted from house-made tinctures, garden essences, and botanicals sourced from the surrounding mountain slopes.