The man behind the ‘Best Restaurant in the World’ in a small South African town

Kobus van der Merwe is the man behind Wolfgat, a restaurant in the small South African coastal town of Paternoster that was named Best Restaurant in the World in 2019.

In addition to winning the coveted Restaurant of the Year award, it was also named the best “Off Map Destination”.

The 20-seater restaurant in the small fishing village on the West Coast is housed in a refurbished fisherman’s cottage that overlooks the Paternoster coastline.

The rustic restaurant, which offers a seven-course tasting menu at R1,250 per person, beat top New York, Paris, Tokyo, and London establishments.

“The place is super simple, rustic, yet perfectly elegant. We sat by the fireplace. The restaurant is directly on the beach with an ocean view,” the judges said.

“We could watch the fishermen go out, come back and empty the catch from their brightly coloured boats.”

Wolfgat also scored points for its unique ‘Strandveld’ menu, its focus on providing jobs for locals, and its focus on sustainability.

Sustainable seafood, local lamb and venison, and seasonal veldkos is featured, enhanced by wild herbs, seaweeds from the local rock pools, and pickings from the garden.

Some of the elements on the tasting menu take weeks of preparation, while other ingredients are handpicked on the day for the exact number of bookings received.

Van der Merwe, celebrated for his innovative techniques, is known for his hyperlocal approach to cuisine at Wolfgat.

The kitchen’s philosophy is to allow these ingredients to shine in their natural glory, offering guests a taste of the region’s distinct Strandveld Fynbos plant kingdom.

Wolfgat’s menu reflects the West Coast landscape and its dramatic seasonal changes, showcasing indigenous succulents, herbs, and other unique ingredients.

The dishes are tailored according to the weather and the season, making each visit a unique experience.

Wolfgat and Kobus van der Merwe received numerous accolades, including recognition from the Western Cape government.

“Chef Kobus van der Merwe is doing amazing work, using sustainable, seasonal and foraged ingredients in the small seaside village of Patternoster,” it said.

“We are immensely proud of Wolfgat and the team for putting the quaint West Coast town of Paternoster on the map.”

Wolfgat also won Three Stars at the prestigious 2022 Eat Out Woolworths Restaurant Awards, which recognise excellence in the South African restaurant industry.

Wolfgat chef Kobus van der Merwe

Wolfgat chef Kobus van der Merwe was raised on South Africa’s West Coast, inspiring him to start a restaurant in the area in 2016.

He worked on the idea for two years before it became a reality. His mother, Sanita van der Merwe, said her son was ecstatic when he finally got a place for his restaurant.

“When I showed him the new location for his restaurant, he turned to me and said, ‘Thank you so much’,” she said.

He added that he would one day become the best in the world, which happened at the 2019 World Restaurant Awards in Paris.

Van der Merwe explained that the refurbished fisherman’s cottage where the restaurant is based is located on a historic cave called Wolfgat. This is where the name of the restaurant originated.

He said the cave is significant in the region because it contains evidence of human occupations in the past.

“This is quite serendipitous for us to learn more about the history and to honour it by naming the restaurant after the cave,” he said.

Van der Merwe is focused on sustainability and works closely with the local community to respect the region’s gastronomic heritage and traditions.

Showcasing local and indigenous ingredients, which are often forgotten about, is something he is particularly proud of.

“Being representative of a special part of the fynbos kingdom, which is our indigenous flora, inspires us,” he said.

He added that the wines they offer are organically produced with minimal environmental impact, which aligns with Wolfgat’s philosophy.

“We are able to showcase very special wines from small independent producers that go well with our style of food,” he said.

He said his inspiration remains to share the unique environment and its local cuisine with Wolfgat guests.

Inside Wolfgat

Wolfgat’s food