Rozendal

Old world vinegars with a contemporary twist.

Steep mountains, rich nature reserves and exceptional wine farms make up the Jonkershoek Valley, considered by many to be the most beautiful in Stellenbosch. Happily established within this valley is Rozendal, a family-owned organic farm that prides itself on its award- winning vinegar and unique style of hospitality.

26/04/2026

When you stay here, you’re part of the farm. Greet the cows on your dewy morning stroll.

Book your stay 👉 www.rozendal.co.za

23/04/2026

Where will the road take you?

20/04/2026

The word “Essentia” comes from Latin and simply means “essence” — the intrinsic nature or indispensable quality of something.

It refers to what makes something what it truly is, at its core.

This limited edition balsamic vinegar, matured in 3 barrels over 25 years, with a 50% evaporative reduction, hand-labeled by edition—a precious elixir born of two generations. Embodying a life-long pursuit of purity and quality in a timeless duet of sweetness and acidity.

17/04/2026

Are you craving a slice of warm, freshly baked bread, torn open and dipped into golden olive oil, finished with a drizzle of our botanical fynbos vinegar?

If you weren’t before… surely you are now.

15/04/2026

Vinegars good enough to drink.

13/04/2026

Come for the weekend… and stay a little longer.

All our accommodation options offer reliable, high-speed Wi-Fi, so if a bit of work needs to follow you here, it can. (We know how precious leave days are.)

Book your stay 👉 www.rozendal.co.za

12/04/2026

Natural textures, dappled sunlight. Autumnal bliss.

Book your stay at Rozendal before we close for winter

www.rozendal.co.za

09/04/2026

This, a good book and switching off your phone.
Book your stay 👉 www.rozendal.co.za

26/03/2026

Easter is coming up and Lamb is on the menu. Cooking for a small group? Pan-frying is a great option, especially because you can finish a sauce or a reduction after frying the chops in the same pan. Delish!

Our vinegars are already very concentrated in flavour, but along with some pan juices and fat it gives an incredible depth of flavour to your meat.

Suggestion: Add a dash of red wine too, if you would like to make more of a sauce, and reduce it until you have a consistency that isn’t too runny. Beef steak also works well for this recipe, instead of lamb.

Find the full recipe here 👉 https://tinyurl.com/5n8ssded

Recipe and Photo:

17/03/2026

SAVE THIS RECIPE: A Quick Pickled Red Onions with Rozendal Hibiscus Vinegar

A simple, vibrant pickle that adds colour and brightness to almost anything! Sprinkle it over salads, sandwiches, tacos, grilled vegetables, or a cheese board.

Prep time: 5 minutes
Ready in: 30 minutes
Makes: 1 small jar

Ingredients

1 large red onion, thinly sliced
½ cup Rozendal Hibiscus Vinegar
½ cup warm water
1 teaspoon sea salt
1 teaspoon honey (optional)

Method

Thinly slice the red onion and place it in a clean jar or bowl.

In a small jug, mix the hibiscus vinegar, warm water, salt, and honey until the salt dissolves.

Pour the liquid over the onions until they are fully covered.

Leave to sit for 30 minutes to let the flavours develop.

Keep in the fridge for up to one week, ready to add a little lift to everyday meals. 😗👌

Address

Rozendal Farm, Omega Street
Stellenbosch
7600

Telephone

+27218092600

Website

http://www.rozendalvinegar.com/

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