Salt & Pepper Restaurant

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Salt & Pepper Restaurant

Authentic German, Swiss & European cuisine in Hartbeespoort.

22 years of traditional recipes, exceptional ingredients and genuine hospitality.
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Worth the drive to Harties. RESTAURANT - Open plan dining invites the art of culinary creations into the dining experience through visual interaction and the lingering aroma of decadent traditional cuisine. Boasting 100% artificial free ingredients, hormone free meat, decadent imported real Swiss cheese and freshly baked Swiss bread, diners are ensured of an authentic dining experience. The menu s

educes with gnocchi, wiener schnitzel, zuercher geschnetzeltes and sour dough Italan pizza. Enjoy freshly made south dough pizza using organic flour for a taste of genuine Italy or frolic in the light and refreshing taste of sushi – the African Swiss way! ACCOMMODATION - The Main Farmhouse consists of 3 Suites, all with en-suite bathroom and own entrance. All rooms have access to an open Plan Kitchen and TV Lounge with Internet and DVD player. The Rondavel consists of two huge rooms each with own en-suite bathrooms. There is also a small cooking facility. Both accommodations are serviced daily. They can be rented separately or together. Call Mike on +27 83 476 0507

SPA PRICELIST

Pedicure
SPA Pedicure 45 minutes: R180

Manicure
SPA Manicure 45 minutes: R140

Massages
Full body massage 1 hr: R350
Full body massage 45 minutes: R250
Back, neck & shoulder 30 minutes: R200

Waxing
Full leg: R170
Half leg: R140
Under arm: R90
Brazillian: R130
Brow, lashes: R70
Tint-brows, lashes: R70

Open 7 days a week 8 till late
Call for bookings
Angela - 072 484 7738 or Thuli - 079 777 0036

29/08/2026

DID GERMANS INVENT EVERYTHING?

And are Germans known to compromise?

Absolutely.
But not the cooks at SALT & PEPPER, especially when it comes to pork knuckle.

There is a world of difference between Eisbein and Schweinshaxe, and we'd never confuse the two.

Eisbein, the Northern German classic, is traditionally cured and cooked until the meat is wonderfully tender and the rind becomes soft.
Schweinshaxe, the Bavarian version, the one people love, is something entirely different: an uncured pork knuckle, slowly roasted until the meat is juicy and tender and the skin turns into that magnificent, hard, golden crackling.

And here's where we get particularly stubborn.

For our Schweinshaxe, we insist on the hind leg, the larger, meatier cut with less fat. It's considerably harder to source because many suppliers don't distinguish between the cuts.

We do.because the right ingredient and methods matter.
That's the SALT & PEPPER way.
No compromise. No shortcuts. Just proper German cooking.

22 years of authentic German, Swiss & European cuisine in Hartbeespoort.
Traditional Recipes. Exceptional Ingredients. Worth the Drive to Harties.

21/08/2026

WHY DO SO MANY CHEFS STRUGGLE TO COOK AN AUTHENTIC BOLOGNESE?

The answer is surprisingly simple.
No special skills required. Just knowledge, patience, and cultural respect.

This week at SALT & PEPPER, we made an authentic Ragù alla Bolognese, the nonno way. The slow way. The deeply satisfying way.

What many of us grew up calling Bolognese is a quick tomato and mince sauce served with spaghetti. That's not how the real thing developed!

Its roots are in Bologna, where the sauce evolved as a rich meat ragù, traditionally served with Tagliatelle or in this case Regatoni, and taken seriously enough that the city's Chamber of Commerce has officially documented the recipe.

The recipe itself is restrained.

Beef and pork. Carrot, celery and onion. Milk. Wine. A little tomato.

Then time. Lots of time.

The vegetables are slowly softened into a fine soffritto. The meat developes flavour. Everything comes together over a gentle simmer until the sauce turns rich, concentrated, and deeply savoury, finished with a final touch of milk

No mountain of tomato. No handful of herbs. No garlic for the sake of it. No rushing. No faking it.
A proper Ragù alla Bolognese, made with knowledge and respect for where it comes from.

SALT & PEPPER powered by AFRICANSWISS.
22 years of authentic German, Swiss & European cuisine in Hartbeespoort.
Traditional recipes. Exceptional ingredients. Worth the drive to Harties.

16/08/2026

WE DON'T BAKE BRIOCHE FOR OUR BURGERS BECAUSE IT'S FASHIONABLE.

Brioche isn't a food trend.

It's an old French recipe, enriched with eggs and butter, with roots going back centuries in France.

It became a symbol of French luxury long before Instagram existed.

And then, somehow, it became associated with Marie Antoinette's famous “let them eat cake” line.

She never said it.

And if the phrase “qu'ils mangent de la brioche” had anything to do with the story, brioche, not cake, is what it actually referred to.

But that's history.

Why does brioche work on a burger?

Butter and eggs give the dough a fine, enriched crumb with just enough sweetness to stand up to a hot patty without turning to mush.

And when we bake it properly, the crust caramelises beautifully rather than simply toasting.

That's it.

That's the whole reason.

So we bake our own brioche, because at SALT & PEPPER, ingredients don't get onto the plate because they're fashionable.
They have to earn their place.

SALT & PEPPER powered by AFRICANSWISS.

22 years of authentic German, Swiss & European cuisine in Hartbeespoort.

13/08/2026

THERE'S ARGUABLY NOTHING BETTER THAN SOUTH AFRICAN BEEF! IT JUST NEEDS SOME GERMAN PRECISION.

We don't put olive oil in the pan. We don't need it.

A good rump steak carries its own fat. We start with a super hot skillet, render that fat, and let the steak sear in its own flavour.

Seasoning is minimal.

Salt is the star.

Then comes the resting. Not once.. The steak returns to the heat, then rests again, gradually building the tenderness and juiciness we're looking for.

And only at the very end comes our butter, garlic and herb finish, rich, aromatic and reminiscent of the Swiss born Café de Paris style, but with our own SALT & PEPPER character.

Served with spring potatoes and onions.

Steak? Preferably medium.

Exceptional South African beef, treated with a German touch.

SALT & PEPPER powered by AFRICANSWISS.

22 years of authentic German, Swiss & European cuisine in Hartbeespoort.

10/08/2026

BEFORE WE SAY "HAPPY WOMEN'S DAY"…
THE DAY 20,000 WOMEN SAID NO.

On 9 August 1956, around 20,000 women marched to the Union Buildings in Pretoria.
They came from across South Africa to protest the extension of the apartheid pass laws to women, laws designed to control where Black South Africans could live, work and travel.

They didn't come quietly.

They walked.

They stood together.

They said NO.

So today, we remember: Women's Day isn't about flowers and chocolates. It was born from courage, from women who decided enough was enough, and stood together to say so.

At SALT & PEPPER, we're in the business of bringing people together around a table. Different backgrounds. Different stories. Different opinions. Everyone gets a seat.

Today, we raise a glass to the women who stood up in 1956 and to the women who still stand up, speak out, build businesses, raise families, lead, create, and change the world around them.

We remember. We respect. We celebrate.
Happy National Women's Day, South Africa.

From all of us at SALT & PEPPER, powered by AFRICANSWISS, 22 years of bringing people together around good food.

05/08/2026

𝗦𝗢𝗠𝗘 𝗥𝗘𝗖𝗜𝗣𝗘𝗦 𝗦𝗨𝗥𝗩𝗜𝗩𝗘 𝗕𝗘𝗖𝗔𝗨𝗦𝗘 𝗧𝗛𝗘𝗬'𝗥𝗘 𝗣𝗘𝗥𝗙𝗘𝗖𝗧.
Zürcher Geschnetzeltes with Rösti is one of those dishes that never needed reinventing.
We prepare ours with carefully selected young beef instead of veal, a choice we've made deliberately. Tender strips of beef are gently sautéed with mushrooms, onions, white wine and cream, then served with golden, crispy rösti.
It's our respectful interpretation of one of Switzerland's most beloved classics: authentic in flavour, true to tradition, and prepared according to the values we believe in.

Authentic Swiss cuisine at SALT & PEPPER powered by AFRICANSWISS.
22 years of authentic German, Swiss & European cuisine in Hartbeespoort.

Traditional recipes. Exceptional ingredients. Worth the drive to Harties.

25/07/2026

Lamb shank is a labour of love. It starts long before the hour long braising in our wood fired oven, as Karoo lamb grazes on semi arid veld, a fynbos like shrub, wild Karoo bossies, that creates this distinct beautiful flavour, already in the meat before we even season it. Exactly why we source our lamb only from the Karoo.

22/07/2026

DID GERMANS INVENT EVERYTHING? Yes, of course!

Cars. The theory of relativity. Precision engineering. Ruck Zuck, Zack Zack!

And also the burger, a fact widely ignored. A Frikadelle in a bun, named after Hamburg meat. Yep! Google it.

We call our contribution THE ZAPPER.

Worth the drive to Hartbeespoort alone? No. But if you're here, now you know where to find us.

Salt & Pepper, authentic food since 2004.

Address

R512
Hartbeespoort
0240

Website

https://sites.google.com/view/saltnpepperharties/menu

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