Wolfgat

We finally had the opportunity to experience Wolfgat. I must say it definitely lives up to its name. We really enjoyed every aspect of it. I loved the many courses most of the served and explained by Kobus. One soon find out that this culinary experience is not just a meal. And contrary to what I have heard, the food was more than enough. A day well spent.

Out of the high end restaurants in the greater Cape Town area, I waited a long time to visit wolfgat. First of all, getting a table here is nothing easy. Second of all, the philosophy behind the restaurant is quite special and you’ve got to understand what Kobus, the chef owner, wanted to transmit before heading there. I have to say that I was transported by the experience. Some dishes were incredibly special but the value proposition is what I remember. It’s the one of a chef that wants to showcase local ingredients and wines, of someone who wants to stay simple yet elegant, to small yet aim big and keep things slow for you to appreciate. Some may not like it because you do spend quite a long time at the restaurant but the view and the atmosphere has to be fully taken in. Talk to the chef, talk to the waiters, they have stories to share and are deeply proud of the products that they use and cook. I would gladly come back and deeply respect what Kobus is offering. It is such a special trip that this cannot be just summarized as a lunch.

Magnificent. We travelled from Sweden for this and we were not disappointed. We were welcomed at the door and, in light of an unseasonal onshore wind, were offered an inside table so as not to lose the warmth (or lighter ingredients!) of any of our dishes. We chose the vegetarian tasting menu and the chef's wine pairing. The hand annotated menu was a delight, although it only teased us with what was to come. Each of the wines was offered in two half pours, one before the course to familiarise ourselves with the flavour and then another with the food to experience their interaction. The attention to detail, composition of the dishes and presentation were exceptional. The vegetarian menu did not rely on dairy proteins and - for once - did not make us feel like second class citizens (although neighbouring tables clearly loved the meat and fish dishes). With a small number of guests, Kobus was able to introduce every wine and every dish personally. The compositions and flavour combinations were playful and delicate. He was generous with his time and the stories behind the dishes. We finished with desert and coffee on the stoep, watching the fishermen on the beach below. I have no hesitation to say that Wolfgat is now one of my top three dining experiences in the world. Kobus and his team prove that fine dining restaurants are best when they set themselves constraints. With just twenty covers, only a lunch service most days and a palette of genuinely local ingredients, Wolfgat's team work professionally and with quiet precision in an open kitchen where there are no egos or loud voices.

Wolfgat is one of my favourite restaurants in the world. The location is stunning and the food is adventurous and exceptional. The restaurant itself is plain but beautiful, in keeping with the locale. I have always found the team attentive, engaging and welcoming, with good but not overlong explanations. The wine list is good and sensibly priced, with a focus on wines from the area. Every time I have been there, chef / patron Kobus has presented some dishes and engaged with each table. I love their ethos of seasonal, sustainable and local, with foraged items always present. Not easy to get a booking, keep checking Dineplan and if you see a slot, take it and make a plan to stay over in Paternoster. Looking forward to my next visit in March.

I took a few days to reflect on our experience at Wolfgat, and I felt compelled to share my thoughts. As a seasoned food enthusiast, my review is subjective, and your experience may vary. I have immense respect for local chefs like Kobus, whose culinary artistry I appreciate. The Highlights 1. I commend Wolfgat's commitment to using local products, showcasing innovation and creativity. 2. Rare ingredients like perlemoen and various seaweeds were a delight. Additionally I appreciate the effort that Wolfgat has for ingredients in their natural flavour spectrum. Areas for Improvement 1. Upon arrival, we weren't provided menus or asked about beverages. I had to summon a waiter, who seemed put off by my request. He seemed a bit disengaged and uninspired. 2. Dish explanations were lacking; I had to query multiple waiters for clarity. 3. Our 3.5-hour seating included lengthy intervals between courses. Shorter intervals would enhance the experience. 4. Although creative, most dishes lacked flavor and depth. Only two of the ten+ courses truly impressed. 5. Personally I also felt that the tip of 12.5% for the waiter on the total amount making it almost R400 should have been communicated beforehand. Personally do not like it. My enjoyment score unfortunately comes to a 6 out of 10 for enjoyment of the food and dining experience.

Wow wow An amazing experience. From arrival to end. The flavours of each and every dish were just fantastic An absolute must if you are in Paternoster

What can I say about Wolfgat that hasn't already been said? AMAZING. Incredible sustainable food, amazing staff and watching the man himself in action was an honour.

We came for lunch, and we thoroughly impressed. Located on the beach at Patternoster, the setting was perfect. They deliver I think 7/8 courses and the wine pairing matches well. The gist of the menu is using the sea’s leftovers to create unique dishes. Everything is sourced locally. The idea is fun and cool. The food wasn’t a tasty as some restaurants, but it’s more about the idea and concept. If you don’t like seafood, definitely not for you.