Wolfgat
Restaurant · West Coast ·
Coastal South African seafood, regional ingredients, intimate setting
Coastal South African seafood, regional ingredients, intimate setting
"Located in a small West Coast fishing village, this breezy, beachfront venue seats only about 20 guests per seating and pursues a strict sustainability ethos, drawing on locally caught fish and shellfish, foraged herbs and succulents, and rock‑pool seaweed. The unfussy, beachy vibe belies adventurous tasting menus that introduce regional specialties like springbok and bokkom (salted, dried mullet), and the historic 130‑year‑old building sits atop an archaeologically significant cave site—guests can also join guided walks through the endangered Strandveld vegetation when available." - Nicholas DeRenzo
"Rank: #50 "With a heavy focus on sustainability, Kobus van der Merwe’s restaurant in beautiful coastal Paternoster serves a seven-course menu built on local indigenous ingredients in dishes inspired by the surrounding landscape. With only 20 diners per sitting, the restaurant has an intimate atmosphere and, more importantly, maintains sustainability by keeping it small."
"A coastal South African seafood restaurant run by chef Kobus van der Merwe, it was the sole African representative on the list and is highlighted for its regional seafood focus and its place as the continent's lone entry among the world’s top spots." - Hillary Dixler Canavan
"Wolfgat has pulled in plenty of accolades in South Africa, but has somehow missed out on the international acclaim of other farm- fish- and forage-centric restaurants; it shouldn’t. The food is beautiful and intellectual, but also easy to eat. You don’t feel like you’re desecrating artwork when you stick your fork in. And the juxtaposition of having a Noma-level meal with your shoes off while the restaurant dog sits at your feet is pretty special. -N.K." - CNT Editors
"A Paternoster, South Africa establishment honored as both Restaurant of the Year and Off-Map Destination at the inaugural World Restaurant Awards." - Sono Motoyama