Wolfgat

17/06/2026

Seven years ago!

03/06/2026

Klipkombers, Cape Bream and Waterblommetjies. We cooked some of our favourite ingredients for BBC 'Discover the World'.

Travel to the world's wonders with BBC, featuring videos, reels and short-form documentaries that explore the beauty and sights of our planet.

03/06/2026

“We are finally learning to trust the wisdom of the land that has always fed us.”

A powerful exploration of indigenous ingredients, local identity and the future of South African cuisine.

Read more:
https://sachefs.co.za/3d-flip-book/sa-chef-magazine-issue-2-the-conscious-kitchen-april-2026/

22/05/2026

On the 18th of August 2016, on the last day of his first visit to southern Africa, Carlo Petrini sat down to a private Slow Food lunch at Wolfgat. We had not yet opened to the public. He was, officially, our very first guest.

The day was warm and sunny... one of those temperate West Coast winter afternoons when Paternoster Bay glistens with quiet beauty. 

He spoke no English. I spoke no Italian. And yet nothing was lost in translation. He understood and appreciated every detail - from the klipkombers picked on the rocks below us, the humble bokkoms dried in the west coast wind, to the duinekool from the local veld. Things only this singular stretch of coast can give.

He enjoyed lunch unhurriedly, the way he had taught the world to eat. At the end he said it had been one of the most memorable meals of his life.

He was emotional. He wished us such great success. We were emotional too.

It is difficult to convey how much that afternoon meant to us. Especially with dear friends and colleagues Zayaan Khan, Loubie Rusch, Ishay Govender, Elzanne Singels, Roelie van Heerden and Francesco Anastasi in attendance. 

Until that first lunch, Wolfgat existed mostly in our heads and on a few handwritten scribbles of paper. And then the man who had spent forty years arguing on a global stage that a place's food is a place's dignity, was the first to be seated at our table — and the first to recognise what we were trying to do.

Addio, Signor Petrini. E grazie di tutto.

Photos: &

05/05/2026

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.

08/04/2026

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.
_

30/03/2026

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.

18/03/2026

René Redzepi’s resignation from Noma exposes a troubling culture of abuse in the culinary world, where toxic practices continue to thrive.

09/02/2026

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).

30/12/2025

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.