Oep ve Koep

Set in a delightful wind-sheltered garden. There are a few cosy tables upstairs for rainy days.

‘I like to keep things West Coast,’ says chef Kobus van der Merwe of the small chalkboard menu propped on a chair. Herbs are picked wild from the dunes, veggies come from the small garden and snoek from the local boats. The dishes are just as innovative, with bokkoms on toast for breakfast or a fragrant calamari curry for lunch. The home-baked pies are great value.