The Paarl Wine and Tourism team has been working non-stop behind the scenes since the Corona pandemic hit our shores. We are often asked by media and businesses what is the impact of Covid-19 on tourism in the Drakenstein area, can we quote financial numbers?  The short answer is, we can not determine the impact as it is still unfolding around us.

According to CEO, Annelize Stroebel, “Tourism is one of the key contributors to GDP in the Western Cape and it is also an important contributor to the GDP in Drakenstein. We estimate that during the first two months of lock down we have lost almost R65 million in tourism and an estimated 700 people have lost their jobs. Read more


We are excited. We have been patient and the time has come. We ARE meeting again!

Our eateries are ready to serve and welcome back our locals and new visitors.

Yes, things are not quite the same as in the past. Yes, we take great caution and consideration for you the guest as well as our staff. But some things will remain the same and THOSE are the things that really matter – good food, a friendly smile and genuine connection. Read more


1.1 All restaurants, fast food outlets and coffee shops must comply with the following    directions:

Records to be kept.

1.1.1. Keep a daily record of all employees, delivery agents and patrons

Screening, Sanitising and Personal Protective Equipment


(a) screen each employee and delivery person; on arrival for shifts and on departing after shifts, regularly sanitise the workplace, delivery transport, containers, and follow cleaning procedures; provide employees with masks to wear and hand sanitiser; and ensure that every employee wears the relevant Personal Protective Equipment. Ensure that delivery persons sanitize before and after handling card or cash payment.

1.2 Social Distancing, Sanitisation

Must in respect of employees and delivery persons ensure that –

(a) employees and delivery persons (where applicable), maintain a distance of at least one and a half meters apart at all times;

(b) employees occupy scullery areas, and use hand wash basins, one at a time;

(c) employees that work in clearly defined spaces stay in their space as far as possible;

(d) employees move about using clear pathways with care and attention not to come in close contact with one another; and

(e) where contact between employees takes place, employees must wash hands and go back to safe-spacing as quickly as possible.

1.3 Collections

1.3.1. Demarcate an area for the collection of orders for delivery that is separate from the place where food is prepared; and

1.3.2. Designated contactless pick up zone for customers whose orders are ready to be collected.

1.4. Deliveries

1.4.1 When taking an order from a customer inform customers to –

(a) wear a mask when accepting orders from the delivery person; and

(b) sanitise hands after handling the package.

1.5. Entry and Sit Down

1.5.1. In respect of guests-

(a) Conduct a screening questionnaire (which will be published with guidelines) and take precautionary measures to protect the person and other persons in the premises. Such measures may include denying such a person access to the premises;

(b) Not allow any person into their premises, if that person is not wearing a cloth mask, or homemade item that covers the nose and mouth or another appropriate item to cover the nose and mouth;

(c) ensure that customers and guests wear masks at all times while they are in their premises except when eating or drinking;

(d) ensure that all customers are sanitized before entering the premises;

(e) demarcate in a visible manner a distance of a line at least 1.5 (one and a half) meters –

(i) from the point of sale serving counter towards the customer;

(ii) ensure customers que at least one and a half meters apart behind each other or sideways;

(iii) between customers queuing next to each where two payment tills are opened;

(iv) spreading seat capacity to enforce distancing of one and a half meters between guest; and

(v) consider a reservation system to manage demand, and help ensure capacity limits are adhered to.


1.6.1 No buffets shall be offered to guest for self-service;

1.6.2 Menus must be replaced with non-touch options or sanitised after each guest use;

1.6.3 Tables must be sanitised before and after each guest use;

1.6.4 Where possible and for instance while taking orders, waiting staff must stand at

least a meter from tables;