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HHaving a truly authentic dining experience has become an anomaly. South African cuisine is unique and often home-grown and freshly sourced and eating in South Africa is all about shared history, your surroundings, and the people with whom you are dining with.
The man at the helm of Wolfgat, Kobus van der Merwe, owns a 20-seater eatery sitting on a cave on Paternoster beach in the Strandveld on the West Coast. Last year, he won the 2018 Eat Out San Pellogrino, and this year was crowned Restaurant of the Year at the World Restaurant Awards for 2019.
The experience here has stayed the same each time: absolutely flawless.
Food, glorious food.
Service, oh how perfect.
And then there is this the view…
Going to a place like Wolfgat is about more than seafood. It's about being completely and totally consumed by nature and all of its elements. The lightness of this place, the indigenous ingredients paired in such a rare and imaginative way with fresh sustainable seafood, paired with delightful regional wines. Basically, an amalgamation of nature.
Did You Know?
TThis prime flower and game-viewing location is at its colourful best during August and September – the pinnacle of our annual spring-flower season.
AAnd there are no garnishes. Everything is as it should be. Combinations with purpose, not pretence. Think bokkoms flaked in butter, rooibos smoked yellowtail, "soutslaai", "vygie" blood, aged-Amasi, "klipkombers", smoked mussels and grapefruit, and dune celery. Drawing inspiration from the surrounding landscape and its dramatic seasonal transformation, Kobus van der Merwe’s signature Strandveld food menu comprises a series of tasting dishes presented in seven courses. Sustainable seafood, local lamb and venison, and seasonal veldkos is featured, enhanced by wild herbs, seaweeds from the local rock pools, and pickings from the garden.
Strandveld Restaurant
SSome of the elements on the tasting menu take weeks of preparation, while other ingredients are handpicked on the day for the exact number of bookings received.
Ingredients are foreign, foraged within a 10km radius and are, in the end, all fundamentally flavour-functional in each dish. Authentic to the bone, Wolfgat's identity is solidified in the Strandveld, its sand, its skies, its sea and its seafood.
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