A restaurant can be more than somewhere to grab a quick meal. It can become a meeting place for creativity, culture and community. Nando’s is exploring that idea with its new flagship restaurant in Stellenbosch, bringing together flame-grilled PERi-PERi, contemporary South African design and an extraordinary piece of local artistic craftsmanship.

Located in the historic Woodmill precinct, the new restaurant offers a fresh interpretation of the Nando’s experience. But beyond the food and its distinctive flame-grilled identity, what makes this development particularly interesting is how it places South African creativity at the centre of the experience.

Officially opened to the public on 31 October 2026, the restaurant presents a vision of hospitality that feels distinctly Stellenbosch while retaining the unmistakable personality of Nando’s.

More Than a Restaurant, It’s a Garden Experience

Designed as a restaurant in a garden, the building takes inspiration from Stellenbosch’s architectural heritage, surrounding landscape and the industrial history of the former Woodmill site.

The project brings together Douglas & Company Architects, landscape designers DDS Projects and Fusion Design & Architecture, with the intention of creating a space where the boundaries between indoor and outdoor dining become less defined.

A terraced garden, abundant greenery, warm terracotta finishes and natural materials give the restaurant a relaxed atmosphere. A striking central rooflight draws natural light into the interior, while large trees and handwoven furniture reinforce the connection with the outdoors.

Even the drive-through has been designed as part of the experience rather than simply a functional convenience. An original steel structure from the former Woodmill site has been retained, connecting the restaurant’s contemporary identity with the area’s industrial past.

Inside, customers can watch the open kitchen as chefs prepare flame-grilled chicken, bringing the theatre of the cooking process into view.

50,000 Pieces of South African Creativity

The standout creative feature is undoubtedly Aquifer, a monumental mosaic by acclaimed South African artist Clive van den Berg.

Measuring nine metres long and reaching 3.7 metres at its tallest point, the artwork transforms the restaurant’s entrance into something closer to an artistic landmark.

But the real story is in the making.

Created using approximately 50,000 individually hand-cut pieces of stone, glass and ceramic, the mosaic represents more than 6,000 hours of craftsmanship. Ten artisans trained through the Spier Arts Academy worked on the project at Hammered Rocks Mosaic Studio, part of HUB Studios in Cape Town.

The artwork weighs approximately one tonne and was produced in 50 sections before being installed directly onto the restaurant’s entrance wall.

Its name, Aquifer, references underground water systems, where moisture travels through layers of earth and rock before collecting into underground reservoirs. Van den Berg uses the mosaic’s intricate composition to explore this relationship between individual elements and the larger whole.

There’s also a meaningful historical connection. Fifteen years ago, Van den Berg and the Spier Arts Academy collaborated on Coming to the City, an 18-metre mosaic for Nando’s King’s Cross restaurant in London.

That work received the British Association of Modern Mosaicists’ Mosaic of the Year award in 2012. Now, Aquifer brings that creative partnership back to South African soil.

Putting Local Designers in the Spotlight

The celebration of local talent doesn’t end at the entrance.

The interiors feature bespoke elements from South African creative studios, including handmade terracotta tiles by Studio Kalki, hand-carved cork panels by Wiid Design and handwoven benches by Vogel Design.

These details demonstrate how local design can shape everyday commercial spaces without losing its individuality.

Through partnerships with the Spier Arts Trust and initiatives such as Clout SA, Nando’s continues to create opportunities for South African artists, artisans and designers to contribute to projects that reach audiences beyond traditional galleries and creative spaces.

For emerging creatives, these collaborations also highlight the importance of connecting artistic talent with meaningful commercial opportunities.

A New Flavour Joins the Celebration

The Stellenbosch opening also introduced another collaboration with a distinctly South African connection: the limited-edition Siya Sauce, developed in partnership with Springbok captain Siya Kolisi.

Available exclusively at Nando’s restaurants nationwide from 3 November 2026, the new sauce adds another layer to the brand’s relationship with South African personalities and culture.

The opening celebration brought together food, art and music, with performances by Duncan Johnson and Hluma Shoko, also known as @not_a_she, a DJ and artist from the Bridges for Music community.

A dedicated bottomless station featuring PERi-PERi sauces, soft serve, RUBRO iced tea and soft drinks, alongside a full-service bar, further encourages customers to make an occasion of their visit.

A Taste of Stellenbosch, Made in South Africa

Nando’s Stellenbosch offers an interesting example of how familiar South African brands can evolve by investing in the creative communities around them.

From the artisans who transformed 50,000 individual pieces into Aquifer to the designers shaping the restaurant’s interiors, the project places local creative excellence within an everyday experience.

And perhaps that’s its most interesting contribution: making South African art and design part of the spaces where people gather, eat, connect and create memories.

The flame has landed in Stellenbosch, but it’s the creativity behind the experience that gives this new restaurant its identity.