Babylonstoren, a picturesque wine estate and working farm in the heart of South Africa’s Cape Winelands is a destination that effortlessly blends rustic charm with modern luxury. You could easily spend an entire day exploring the immaculate gardens, strolling through fruit orchards, and sampling fresh produce.

On our recent trip, we actually did just that. We visited Babylonstoren twice; first, we walked around the gardens and had lunch in the Greenhouse and then a second time to take part in their carnivore evening, which was hosted in the old bakery. If you love beef, then it’s definitely worth a visit.

What is the carnivore evening at Babylonstoren?

The Carnivore Evening is a special dinner event at Babylonstoren that celebrates South Africa’s beloved braai (barbecue) tradition and celebrates the farm’s Chianina cattle.

Held on Wednesday and Sunday evenings, it offers:

Communal Seating: You’ll share long tables with fellow guests, creating a lively, social atmosphere.
Live Braai Masters: Skilled cooks grill various cuts of premium Chianina beef, a farm-reared Italian breed known for its tender, well-marbled meat.
Five-Course Meal: Expect a lineup of mouthwatering dishes—from biltong and boerewors to tongue and perfectly grilled steaks—ending with a classic South African dessert.
Festive Ambience: A welcome sangria, toe-tapping folk music, and the option of local wines, beers, and non-alcoholic beverages complete the experience.

Priced at R950 per person, the Carnivore Evening is an immersive showcase of top-quality meats, local culture, and the communal joy of sharing a meal in a beautiful vineyard setting.

Arriving for the Braai Experience

Although the online booking system allows you to choose different times up to 19:45, everyone is required to be seated by 18:45 sharp. There’s only one seating per night. As we found our places at the long communal tables, we were greeted with a welcome glass of sangria and the warm notes of live music, setting the scene for a festive evening.

Before the feast began, the knowledgeable staff introduced the evening’s star ingredient: Chianina beef. This age-old Italian breed is prized for its natural fat marbling and thin outer layer of fat, famous for creating the much-celebrated bistecca alla fiorentina.

At Babylonstoren, these meats are aged between 28 and 42 days in a Himalayan salt room for optimal flavour and tenderness.

Our ‘5-course’ meal

Depending on what’s available your menu may change. Our menu included:

Biltong (both whole and sliced)
Boerewors
Beef tongue
Bone marrow
Beef fillet tartare
Farm-fresh salad
Itallian Grappa to cleanse the palate
Grilled rump steaks
Grilled Sirloin steaks
Balsamic Vinegar from Modena to finish
South African Milk Tart

To accompany all this goodness, Babylonstoren offers a thoughtfully curated wine and beer list, including non-alcoholic options for those looking to pace themselves or drive.

About Chianinia Beef

Chianina beef comes from one of the oldest and largest cattle breeds in the world, originating in the Val di Chiana region of Tuscany, Italy. Known for their striking white coats and impressive stature, Chianina cattle have been prized since ancient Roman times for both their strength as draft animals and the high quality of their meat.

The lean yet flavorful beef, with its balanced marbling, makes it a favourite in traditional Italian dishes, particularly the famous Bistecca alla Fiorentina.

Today, the Chianina breed is recognised globally for its superior taste, tenderness, and excellent nutritional profile, making Chianina beef a sought-after speciality in gourmet cuisine.

At Babylonstoren, the Chianina cattle enjoy a grass-fed diet, and after careful butchering, each prime cut is aged in a specially designed cold room, kept at a steady 2–3°C and lined with Himalayan salt tiles. This environment draws out excess moisture, intensifying the meat’s savoury taste while allowing the collagen to break down for remarkable tenderness.

As the beef matures, it transforms into a rich, dark red hue.

During Babylonstoren’s carnivore evenings, these cuts are briefly grilled over hot coals to seal in flavour, then moved to indirect heat to achieve a perfectly caramelised crust. The ideal serving is a juicy pink centre, which highlights the full depth of flavour that makes Chianina beef a truly world-class culinary experience.

An Evening of Community & Conversation

One of the highlights of the Carnivore Evening is the communal spirit. Sitting at long tables, you naturally strike up conversations with fellow travellers and locals alike, swapping stories over hearty portions of tender beef and clinking glasses. The live music adds a lively, toe-tapping rhythm to the night, making it feel less like a formal tasting and more like a relaxed family gathering under the stars.

Insider Tips

Plan to arrive well before 18:45 if you can. Watching the sun dip below the mountains while wandering through the gardens is a magical experience—especially with a welcome cocktail in hand.
Come hungry! The portions are generous, and you’ll want to sample every cut.
Don’t forget to chat with the braai masters if you get the chance—they’re passionate about their craft and happy to share tips about cooking Chianina beef.

Overall, Babylonstoren’s Carnivore Evening is a delightful way to immerse yourself in a quintessential South African tradition while indulging in top-quality, farm-reared meat.

There is a lot of meat! And very few sides, so be prepared for a beef-heavy evening.

If you’re looking for a memorable culinary adventure that combines conversation, community, and cuisine against a stunning vineyard backdrop, this braai experience is well worth your while.

Carnivore Evenings at Babylonstoren