I’ve always wondered, is cooking an art or a science? Experimenting with different ingredients and pairing flavours to create new dishes involves creativity. That would make it an art. But chefs also use a lot of mathematics and chemistry while cooking. Like using dry ice (solid carbon dioxide) to make ice cream. Maybe, it’s a delicate balance of both.
This balance though is not easy to achieve. It’s very easy to get carried away by fancy plating techniques, kitchen gadgets and expensive ingredients. But chef Kobus van der Merwe believes in wholesome and rustic cooking. He doesn’t do too much to the ingredients and lets them shine as is.
Which is why his remote South African seafood restaurant ‘Wolfgat’ won top honours at The World Restaurant Awards 2019
Crowned best in the world (Off-Map Destination and Restaurant of the year categories by a jury of 50 men and 50 women), Wolfgat is located in a tiny 130-year-old white cottage on the beach. They serve a 7-course tasting menu which showcases the authentic coastal flavours of South Africa.
Their USP is that most of the ingredients are collected by the team within 10 km of the restaurant. These locally sourced herbs, berries and seaweeds are arranged in their display fridge.
Wolfgat has an intimate ambience and seats 20 people at a time. Their menu costs 53 euros (~ INR 4300) and their team comprises of 6 talented chefs apart from the owner himself.
Every dish is fresh, seasonal and creative.
And the view is to die for! Sea-view seating and delicious food, what more could anyone ask for?
Next time you visit South Africa, do give Wolfgat a visit. Also, don’t forget to check out the cave underneath the eatery which has archaeological and geological significance.