WILD FLOWER SEASON | BLOMMESEISOEN
Limited availability for dates in August and September 2026 will be released for online booking tomorrow, 6 May 2026, at 12 noon.
Please visit our website at www.wolfgat.co.za to make your prepaid reservation using the Dineplan calendar.
#Wolfgat #Paternoster #strandveld #Fynbos #wildflowers
AMURA x WOLFGAT
Four hands. Two coastlines. One shared obsession with the sea.
Join us a for a special 6 course dinner, 26-27 April 2026, hosted at Amura, Mount Nelson, Cape Town.
Reservations via Dineplan link in bio.
@theonlyarlind._@kobusvdmerwe@belmondmountnelsonhotel
WILD FOOD SEASON AVAILABILITY
Winter on the west coast is not what you expect...
The crowds are gone. The beach is quiet. And the strandveld - dormant and dry for months - suddenly comes alive.
This is wild food season. The best time of year to be here. And genuinely our favourite.
WILD FOOD SEASON RESERVATIONS open tomorrow, 31 March 2026, at 12 noon.
Visit www.wolfgat.co.za to make your prepaid reservation using the Dineplan calendar.
#Wolfgat #Paternoster #strandveld #wildfood
"A restaurant cannot be ethical in its sourcing and brutal in its culture. These things are not separate."
There's a lot being said about the Noma controversy right now. I've added my thoughts in an op-ed for Daily Maverick.
Link in bio.
#KitchenCulture #Noma #ReneRedzepi #Sustainability #toxicworkplace
"A restaurant cannot be ethical in its sourcing and brutal in its culture. These things are not separate."
There's a lot being said about the Noma controversy right now. I've added my thoughts in an op-ed for Daily Maverick.
Link in bio.
#KitchenCulture #Noma #ReneRedzepi #Sustainability #toxicworkplace
MAY AVAILABILITY
Limited availability for dates in May 2026 will be released for online booking tomorrow, 10 February 2026 at 12 noon.
Please visit our website at www.wolfgat.co.za to make your prepaid reservation using the Dineplan calendar.
Pictured: 'Mesemb martini' - amasi curd, prickly pear, and fresh seepampoen (Prenia vanrensburgii) accompanied by our signature martini infused with juiced soutslaai (Mesembryanthemum guerichianum).
#Wolfgat #Paternoster
Already counting the days until we’re back at this wonderful and peaceful place @wolfgat ⛵️🌊
FULL YT VIDEO IN BIO
#wolfgat #afriquedusud #restaurant #patternoster
Last May, we visited @wolfgat where @kobusvdmerwe welcomed us into his peaceful world.
Our episode goes live on Wednesday.
Big thanks to the chef and the entire team.
Another visit @wolfgat , one of my favourite restaurants in the world. I had the pleasure of writing the foreword to chef Kobus book - an excerpt follows here: «A great restaurant is about connection. At Wolfgat, the connection runs deep — to the landscape, the sea, the community, and the long history of human presence in this part of the world. We do not know much about the people who inhabited the eponymous cave underneath the restaurant two millennia ago. But we know they ate many of the same ingredients as modern-day visitors to Wolfgat: perlemoen, limpets, game meat and strange and wonderful plants that straddle the border between edible and inedible. We know that much of the food they ate was touched by fire. And as they ate, they must have enjoyed the same view over the bay.
Gastronomy can be a source of great pleasure. But unfortunately, it can also be a source of a very specific kind of creative despair. Too many of the so-called “top” restaurants seem to follow the same script: a predictable series of clever techniques, and an almost identical flow of luxury ingredients. That pattern was challenged by the New Nordic movement in Scandinavia, which insisted on local produce and “a sense of place”. In that way, Wolfgat may be one of the most “New Nordic” restaurants I’ve encountered. But far more importantly, it is unmistakably itself, a restaurant that could only exist in Paternoster on the West Coast of Africa, on the strangely fertile stretch of land between the ice-cold raging Atlantic Ocean and the scorched parched landscape of the interior.
And then there is Kobus. His deep connection to place, to the people, landscape and ingredients, is paired with a very stubborn individuality and a unique flavor palate. Few chefs are able to create a cuisine, and fewer less one that seems to reflect both a place and a person in the way the food at Wolfgat does. Like the many dishes where unlikely ingredients are paired to reflect something new and unusual, sometimes shocking, always enjoyable.
Ten years after its opening Wolfgat is one of the most ambitious and, in many ways, most interesting restaurants in the world.»
APRIL AVAILABILITY
Limited availability for dates in April 2026 will be released for online booking today, 30 December 2025, at 12 noon.
Please visit our website at www.wolfgat.co.za to make your prepaid reservation using the Dineplan calendar.
Pictured here: Oyster with Fynbos vermouth, pumpkin seed milk and seepampoen.
#Wolfgat #Paternoster
Just unpacked: the most exquisite hand-forged Wolfgat Bunka chef's knives and butcher's cleavers from @scanlenknives . Perfect Festive Season gifts.
#Dispens #Wolfgat #Paternoster #bespoke #handforged
