From hearty recipes to seasonal ingredients, Food Editor Lichelle May sat down with chef Marco Cardoso from De Eetkamer to explore everything that shapes their menu this season.
Marco’s professional culinary adventure began more than 10 years ago, when he started out as a waiter at the Chef’s Warehouse group. Polishing cutlery on the service side of the pass, Marco admired chef Liam Tomlin’s chopping, whisking and searing in preparation for the hustle and bustle of lunch service. “While he was prepping, he would allow me to try the food and answer all of my questions about it,” says Marco. Intrigued by the other side of the pass, he soon realised that he was craving so much more.
The adrenaline rush that one feels in a professional kitchen is something else. Even though the world might be spinning around you -as chefs call out orders from the pass amongst sizzling hot pots and pans – it’s easy to get the feeling that you’re invincible, as you go about conquering a busy service. It leaves you with the need for more… this is what Marco was on the hunt for and man, did he go for it!
Before long, he was standing in the kitchen right next to chef Liam, learning all there is to know to make it in the cut-throat restaurant business.
Home-cooking & cooking heroes
With a big smile, Marco explains that his love for food and cooking originated long before he set foot in a professional kitchen. He comes from a foodie family, where everyone loves to cook, eat and, most importantly, taste new things.
“My love for food really began around the Sunday lunch table,” says Marco. “The whole family would be in the kitchen — everyone cooking, sharing stories, just enjoying the process together.” It was these gatherings, filled with the comforting aromas of his grandmother’s cooking — chicken and mushroom pie, leg of lamb or lamb rump roast with all the trimmings — that inspired his love for the culinary arts.
Marco muses about other food heroes that helped him pave his path. “Anthony Bourdain showed me that food is more than just what’s on the plate — it’s about culture, people and honest storytelling,” says Marco. “Then there’s Marco Pierre White. His grit, his accomplishments… He made me believe that pushing boundaries in the kitchen is part of the art.”
But it’s local legend Liam Tomlin who left the deepest mark. “Working with Chef Liam was a game-changer for me. He didn’t just teach me skills — he opened doors and shaped how I see food today.”
Creating an eating experience
In April 2022, Marco opened the doors of his own restaurant in Stellenbosch. De Eetkamer is more than just a name: it’s a tribute to his family’s Sunday meals which captures the sharing of nostalgic dishes and heartfelt moments.
“Those early lunches weren’t just meals — they were experiences,” he says. “That’s exactly what I want De Eetkamer to be: a space where people come together over good food, just like we did at home.”
The journey to this restaurant was nothing short of a dream turned into a delicious reality. For as long as he can remember, Marco envisioned a future that included getting married and settling down in Stellenbosch — a town he deeply admires for its charm and ever-growing reputation as a culinary hub. When he first laid eyes on the building that now houses De Eetkamer, there was no hesitation, no second-guessing. The name popped into his head almost instantly and with that, the concept of small plates and shared dining began to simmer into something tangible.
Opening the restaurant wasn’t just a business move; it was a leap of passion and partnership. Marco and his wife poured their hearts, time, and every bit of energy into bringing it to life. For him, it was about creating a space that felt personal, welcoming, and rooted in everything he loved about food and community. And seeing it thrive today? That’s a major “pat on the back” moment —a true badge of pride. Reminiscent of pleasant get-togethers around a family dining room table, the idea behind De Eetkamer honours the delight of sharing meals.
Those early lunches weren’t just meals— they were experiences. That’s exactly what I want De Eetkamer to be: a space where people come together over good food
“We wanted to create a space that felt like an extension of our own home,” Marco explains. “Somewhere warm and welcoming, where people could gather around the table the way my family always did.” Turning that dream into reality was deeply emotional. It was surreal,” he says. “Standing in our own dining room, serving food that means something to us — it felt like everything had come full circle.”
With a small team running front of house and about nine chefs rotating in the kitchen, De Eetkamer runs like a well-oiled machine. Marco is proud to say that all the chefs are trained to run each section in the kitchen, which is important as teamwork plays such a vital role in the success of a professional kitchen.
Marco’s wife, Ursula, is not just behind the scenes — she is the backbone. While he runs the kitchen and service, she handles all the behind-the-scenes magic: the admin, the operations and the logistical lifelines that keep the doors open. Together, the couple are a powerhouse team, each playing their part to grow something truly special.
Tableside travels
At De Eetkamer, the menu isn’t just a selection of dishes — it’s a passport. The philosophy behind it is all about small plates with big flavours from around the globe. The goal? To take diners on a culinary journey, one bite at a time. Whether it’s the spices of the Middle East, the heartiness of Europe, or the boldness of Latin America, every plate tells a story from a different corner of the world. And the wine list follows suit — not just ticking the usual Stellenbosch boxes but also exploring its sub-regions and venturing across South Africa’s diverse wine routes. It’s all about discovery, variety, and, most importantly, sharing —something that Marco holds close to his heart.
As for the atmosphere? Think relaxed, warm and refreshingly unpretentious. The front-of-house team doesn’t just serve guests — they read the room like seasoned storytellers, setting the tone for a dining experience that feels as welcoming as a friend’s dinner party. It’s just honest food, beautifully plated, paired with service that’s heartfelt and fuss-free.
The food philosophy
Marco’s unwavering emphasis on the quality of ingredients is at the heart of his culinary philosophy. Using an ingredient-driven approach, he works tirelessly to find the best local produce, making sure that every element of his dishes adds to a harmonious blend of flavour and texture. In addition to enhancing the flavours on the plate, his use of seasonal, fresh ingredients highlights his support for local farmers and sustainability.
The desire for unique and flavourful food lies at the core of Marco’s creations. Every meal should, in his opinion, evoke feelings and memories with each bite, telling a story. The careful attention to detail he gives to every aspect of the dining experience, from the presentation to the balance of seasoning, demonstrates his firm commitment to flavour. Fundamentally, Marco feels that food should be a joyful feast of various cultures, as it has the ability to unite people.
Plates a plenty
There’s one dish that’s earned its place in this restaurant’s hall of fame — the Korean fried cauliflower. It’s the only plate that’s been on the menu since day one and is so loved that taking it off might just cause a minor riot. The dish is a celebration of crunchy, golden-battered cauliflower coated in a sticky, home-made sweet soy sauce. Finished with a sprinkle of sesame seeds, a pop of spring onion as well as coriander, then served alongside a charred lime for that final zing — it’s got street-food soul with a fine-dining finish. The dish is simple, honest and absolutely delicious — everything De Eetkamer stands for.
While Marco isn’t big on the idea of a single “signature dish,” there are definitely recurring stars. Think fresh, raw plates such as sashimi, tartare and tataki — always crisp, clean and seasonally inspired. There’s also a forever love affair with risotto and gnocchi. These dishes stay on the menu, but their flavours evolve with the seasons, the chef’s mood, as well as whatever exciting ingredients are in season.
Interestingly, for someone who once steered clear of vegetables as a kid, Marco has now fully embraced them — about 60% of the menu is vegetarian. His new-found love for cooking with veggies is creative, passionate and playful. Marco sees cookbooks not just as instruction manuals, but as magical storybooks — little portals into different cultures and kitchens. Rarely does he follow a recipe to the letter. Instead, Marco blends the spices from one book with techniques from another, crafting something entirely his own. For him, cookbooks are less about rules and more about inspiration — a delicious way to travel the world, one recipe at a time.
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Key flavours uncovered
On a chilly winter’s night, there’s one dish that brings the ultimate comfort to this chef’s home kitchen —a warm, buttery bowl of gnocchi with a hearty mushroom ragu. It’s Marco’s go-to meal when cooking for himself and his wife, and the process is practically a love language. The gnocchi starts with mashed potato, gets generous helpings of Parmesan, a splash of olive oil, a touch of flour and an egg — all folded into soft, fluffy little pillows. But the real magic happens in the pan: After a quick blanch, the gnocchi are tossed in sizzling butter until they’re golden and crisp on the outside. “Butter, butter, more butter — more love,” he laughs. And honestly, that might as well be his life motto.
At home, his kitchen is stocked like a cosy culinary sanctuary. The fridge always holds garlic, onions, fresh herbs such as thyme and rosemary, and of course —cheese. Not just any cheese, mind you, but the good stuff: mature Cheddar or a wedge of Parmesan is never far. The pantry? A carb lover’s dream. Pasta and rice are non-negotiables, along with a stash of chicken stock for those quick midweek meals. In the freezer, you’ll likely find a whole chicken ready to roast — because, as Marco says, you just never know when the craving for a proper roast will strike.
And when it comes to late-night snacks or guilty pleasures? It’s all about the sandwich. His personal favourite: a thick stack of pastrami, sharp pickles, mustard and melted cheese. It’s indulgent, salty, crunchy and hits every craving. Simple pleasures done really well —just like everything else Marco cooks.
Winter food trends
Warmth, comfort and simplicity are being embraced by food trends this winter. Marco believes that a delectable return to satisfying, slow-cooked and slow-roasted foods that evoke memories and uplift the spirit is anticipated this season. Imagine dishes that warm your hands and your heart, such as slow-roasted root vegetables, melting short rib stews and hearty casseroles that are bursting with flavour.
The focus of the winter table is on simple yet delicious meals, he says. With chefs focusing on robust, multi-layered characteristics developed over time, flavour is of course the main focus. Think rich broths that have simmered all day, caramelised onions and garlic confit. There’s an apparent shift towards meals that are straight-forward and uncomplicated. Food with a traditional foundation but a modern execution tells a tale.
Based on Marco’s expertise, one can anticipate an abundance of local ingredients this season, particularly earthy vegetables such as parsnips, carrots and beets, combined with copious amounts of spices and flavourful sauces. Winter menus will highlight dishes that encourage you to take your time, stay put and enjoy every bite, whether it’s a slow-roasted lamb shoulder or a simple vegetable gratin. The pattern? More individuality, less perfection and a ton of flavour.
The future looks bright
When it comes to what’s next for De Eetkamer, the energy is buzzing with quiet ambition and exciting possibilities. Marco has always believed in keeping things fresh —both on the plate and in the business — and while menu updates are a regular part of the journey, there’s something bigger on the horizon. He admits there’s a dream simmering: the potential to open another restaurant. “We’ll see how winter goes,” he says thoughtfully, acknowledging the season’s impact on the hospitality industry. But the vision is there — clear and purposeful.
What would this second venture look like? While still rooted in the same philosophy that’s made De Eetkamer a success —simple, honest food executed with love —it won’t be a carbon copy. Instead, the idea is to explore a different concept entirely. Whether it leans into small plates again or surprises with something new remains to be seen, but one thing is certain: it will reflect the same heart and soul that defines his cooking.
For now, it’s about doing the research, finding the right fit — and waiting for the perfect gap in the market to present itself.
By: Lichelle May
Photography by: Supplied
Text courtesy of MyKitchen magazine
