Description du produit
The 20 seats in this humble cottage above a beach in Paternoster, two hours from Cape Town, get snapped up months in advance. Here, chef Kobus van der Merwe has gained a cult following for his foraged beach vegetation menu. But success didn’t arrive overnight. He has been pioneering sustainable cooking on South Africa’s west coast for a decade – first at Oep ve Koep (the tiny bistro he still runs in his parents’ farm stall) and now at Wolfgat, pictured, named after a nearby cave which contains remnants of an early civilisation.