Rudolf van der Berg
Explore the ‘wild’ Overberg with a knife and fork
Rudolf uses local exotic ingredients to create an interesting tasting platter. Enjoy a good, simple cooking demonstration with interesting ingredients that include local abalone, alikreukel, guinea fowl, wild rabbit, wild mushrooms and wild local herbs. He also pairs the food with local honey and some of the top local wines. Rudolf is the chef owner of Burgundy Restaurant.
