On the edge of Karula National Park lies a gastronomic treasure waiting to be discovered. In the little Yellow House café, three sisters, born and bred in the area, run a delicate restaurant that is both personal and original. Dedicated to being the best of what local farms and nature can offer, they gently transform the ingredients into a very unusual fine dining experience, yet in a rustic way.
All three sisters are involved, one is cooking and two are serving. A natural and easy atmosphere spreads across the small dining room as the tables are being filled with delicacies such as home-baked black bread, pickles and butter, as a first course, or rather a huge snack. The menu keeps changing according to the availability of ingredients and the changing of seasons. A clear line of gentle and respectful treatment of products is evident. Nothing is over cooked or over-seasoned.
The study and analysis of how to bring out the best of any ingredient is mastered to perfection. This takes talent and skill – and in both cases, there is a plethora of both here. The format is a tasting menu; not too long, not too short. The cooking is direct and à la minute, which makes the food energetic and vibrant. It’s a joyful journey, leaving each plate empty and making you excited about the next one.
Exceptional quality lamb, really as good as it gets, from the sister’s family farm, is a highlight. As is the ice-cream, made in very small batches in an old machine. A testament to human capabilities in collaboration with nature and surroundings, and a testament that you can really find inspiration in anything and anywhere, if you look and try hard enough.
