Nestled in the little fishing village of Paternoster, Oep Ve Koep offers foodies the joy of West Coast inspired food in an unpretentious and down-to-earth setting. Known for foraging unusual ingredients from the surroundings, chef Kobus van der Merwe describes his food as heritage cuisine and we we’re curious to taste and see this new approach to fine dining.

Crowned as the Nederburg Rising Star in 2014 his food has a strong seasonal connection to the land and sea and items like seaweed, klipkombers and dune celery forms part of his ever-changing menu.

We had a 5-course lunch for R295, which included West Coast Oysters, Saldanha Bay mussel soup, kudu, kabeljou and a scoop of milktart-infused icecream. Every course, except the dessert, had a unique West Coast ingredient which complimented and enhanced the meal with flavour and texture. The unusual additions of these local indigenous ingredients transformed the ordinary staples into finely crafted taste sensations.

All set in a simple and ordinary courtyard, we enjoyed the small-town atmosphere and the slow-pace of a relaxed lunch. The average selection of wines and craft beers were disappointing to a Capetonian, but nevertheless we recommend a visit to this unique and one-of-a-kind restaurant.