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Barefoot indulgence at The Plettenberg

You can’t get much closer to the sea and the sand than The Plettenberg. With direct access to two blue flag beaches, sandy feet are both anticipated and welcome.
the plettenberg

If you don’t leave sandy footprints in The Plettenberg Hotel,’ says general manager, MJ Birch, ‘then we haven’t delivered on our promise of barefoot luxury.’

Plettenberg Bay has always been the playground for the well-heeled and everyone at this comfortably elegant boutique hotel is encouraged to kick off their shoes, sit back and unwind.

Slipping into one of the two rim-flow pools your gaze seamlessly settles onto the ocean as it stretches to the horizon. The panorama is framed by the Tsitsikamma Mountains, Keurbooms Beach, with its omnipresent dabble of sea spray over the backline, and the iconic Robberg reaching out into the ocean.

Then there’s the cuisine. Newly appointed head chef Kyle Macaskill is dedicated to his culinary craft. ‘I enjoy experimenting with food,’ says Macaskill. ‘My aim is to execute the perfect marriage of flavours, using local produce to create dishes that will entice the diner’s sight, smell and taste. I enjoy creating a memorable experience, leaving diners wanting to come back.’

New additions to the menu include Macaskill’s springbok loin with fynbos cream potatoes, red cabbage marmalade, slow-roasted baby tomatoes, field mushrooms, string beans and a port reduction. He predicts that his new sesame-crusted Norwegian salmon is destined to become a signature dish too, served with black garlic risotto, citrus rocket salad, umami beans and an orange-teriyaki reduction. The twice baked cheese soufflé with juniper-infused cheese sauce remains a favourite.

The Plettenberg is part of the family-owned Liz McGrath Collection, alongside sister properties The Cellars-Hohenort in Cape Town and The Marine in Hermanus, and was ranked among the top 30 hotels in South Africa in the 2021 Condé Nast Traveler’s Readers’ Choice Awards.

By Kathy Malherbe

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