Klein Jan is the result of a global partnership with the Oppenheimer family, which was born of a shared passion and vision for all things South African including the country’s food, people and shared culture and arts. This led to a project that celebrates the unexplored culinary territory of the vast Kalahari.
The restaurant will be driven by the values of local authenticity, heritage and sustainability of the environment. It will become the place where the region's vast culinary offering will be translated into world-class cuisine. It's also where Van der Westhuizen and his team will also design the Tswalu dining experience; discovering this unexplored culinary territory with its unlimited potential has been a dream of van der Westhuizen’s for years.
In addition, the Jan Innovation Studio development kitchen – where a team of chefs and students will continually develop and innovate South African cuisine – will open its doors in Cape Town. The Jan Innovation Studio will also be home to Jan The Journal, a bi-annual publication that shares the chef's ideas, passion and curiosity about the culinary world.
