You eat at Burgundy in two repurposed fishermen's cottages built in 1875, now joined as one restaurant a few metres from Hermanus harbour. The kitchen works with line fish, calamari and a seafood pasta that returns on the menu year after year, alongside South African wines from the region. The cottages were built by a Swedish boatbuilder for his partner — their story is part of the place, told in the stone walls and original floors that remain.

The harbour supplies some of the catch, and the tables look out over Walker Bay. On windy days the staff hand out blankets to diners on the terrace. The restaurant has been here since 1987, when the cottages were converted from a tea garden that had operated since the 1920s.

Breakfast runs to artisanal bread baked in-house, and the day's catch arrives in time for lunch. The cottages were declared a national monument in 1968 to save them from demolition, which is why you still eat under their low ceilings and small panes.