The Wolfgat restaurant in Paternoster, South Africa, was named as The Restaurant of The Year at the new World Restaurant Awards in Paris.
Run by chef Kobus van der Merwe, the remote restaurant is inside a small beachside cottage with a focus on cooking the local ingredients from the coast, land and surrounding water.
Kobus van der Merwe focuses on lots of oceanic ingredients alongside the powerful tasting and very colorful succulents found just in front of the restaurant.
Serving just 20 people every sitting, the restaurant offers a series of tasting dishes that are presented over seven-courses. These are peppered with unique ingredients, local lamb and venison, indigenous edible plants called veldkos, wild herbs, seaweeds and homemade pickles.
Below you can enjoy a look at some of the restaurant’s dishes.
Gluten-free-lactose-free sorghum, seaweed and sweet potato bread / Abalone and accompaniments: kelp, laver, dune celery, samphire and spalmanthus.
Watermelon, dune celery, soutslaai… tomato, bokkom / To accompany bread: oyster páté flavoured with house vermouth, and purslane leaves.
‘Super Saison’ malty ice cream, served with turksvy, soutslaai and a millet porridge flavoured with amasi curd and Strandveld honey / Surf ‘n’ Turf: limpet in its shell, with waterblommetjie, sea lettuce, suring and lemon veloute.