Boesmanland Plaaskombuis is a beachside farm kitchen on Langebaan’s West Coast, where you eat boerekos and seafood cooked over open fires. The kitchen uses cast-iron pots and wood-fired ovens to prepare dishes like potjies, roast lamb, and snoek. The famous Soetsuurdeeg bread — made with a potato-fermented yeast — is baked daily and served with farm butter and homemade jams.

You dine outdoors on enamel plates, with the sea visible from the tables. The setting is informal: you serve yourself from large pots, pour your own moerkoffie from the stove, and eat as much as you like. The kitchen also prepares traditional dishes like krummelpap, sheba, and milk tart.

The restaurant is on the beach at Club Mykonos, an hour’s drive from Cape Town. Follow signs past the casino to reach it. Bookings are essential, especially for breakfasts and group events.

The kitchen’s method is hands-on: bread dough is kneaded by hand each morning, and the fires are lit early to cook the day’s meals. The scent of wood smoke mixes with the sea breeze, and the sound of the waves is part of the meal.