You eat at Die Strandloper on Langebaan beach, where the kitchen cooks seafood over open fires and serves it in ten courses. The menu leans on West Coast staples — mussels, snoek, angelfish — and the dining room sits on the sand, so the sea air and sound of waves are part of the meal. Bookings are essential, and reservations are not accepted via WhatsApp or social media.

The restaurant is informal: barefoot, shorts, and t-shirts are the order of the day, and guests often bring their own instruments to join the resident musicians. Lunch starts at midday, dinner at six; both last three to four hours. Groups of fifteen or more must pay a deposit to confirm.

The restaurant closes for bad weather or if bookings fall below twenty-five, so check ahead in winter. From May to August it serves lunch only on weekends and public holidays.

The kitchen cooks over open fires on the beach, turning grids and baking bread in front of you. The sea air and view come free.