Something to eat, something to drink
Farro has it’s roots in Modern European cooking, prohibition era cocktails and a love of a lot of wild wine. Owned and run by husband and wife team, Alex & Eloise Windebank, the pair have taken their European training and experience and found a home for it in Johannesburg – fusing their international background with African flavours & ingredients.
Focusing on a seasonally led, constantly evolving menu, Farro is about embracing simplicity in dining.
Using free range, ethically sourced and antibiotic/hormone free produce, our goal is to allow the ingredients speak for themselves and not to be lost under the wave of foams, gels & ‘3 techniques of everything.’
Wines are sourced from renegade South African winemakers, giving quieter varietals space to shine. Cocktails have their base in prohibition era drinking – proper drinks that taste like booze & bitters.
Just good stuff, done well.
17 years shucking oysters, butchering carcasses & running kitchens. Notably, Pastry Chef for Michelin starred The Sportsman, Head Chef of Michelin accredited The Plough in Kent, Group Head Chef for The Polpo Group, London. Opened The Kramerville Bakery in 2016 and made the “best doughnuts in Joburg” for 18 months, before making his way back to finer dining at Farro. Obsessed with butter & smoked paprika.
Bartender, drinks maker, front of house runner, restaurant opener. Anything she doesn’t know about bourbon is not worth knowing. Ex Soho restaurant stalwart – GM of Spuntino, Polpo Soho, The Ape & Bird. One man FOH show for The Kramerville Bakery. Likes Negronis, stirred whiskey drinks, proper bar counters & fried chicken.