You eat seafood at KabelJoe's on Kleinmond harbour, where the kitchen has been serving grilled hake and calamari since 2011. The menu leans on local catches — line fish, prawns, mussels — with homemade roosterkoek, the traditional fire-baked bread, for dipping into stews and curries. A sushi counter runs alongside the grill.

The restaurant takes no reservations except for groups of eight or more, a policy born from years of watching diners stop along Clarence Drive for whales and mountain views. Walk-ins fill the open-air tables; orders to collect go through WhatsApp only, as the kitchen does not answer phones during service.

Winter brings midweek seafood stews and bouillabaisse; summer sees the tables fill with families sharing platters. The kitchen also makes burgers for non-seafood eaters, though the grill stays clear of chicken and ribs to keep flavours distinct. Bread comes fresh from the fire daily, the dough pressed and turned where diners can watch.

The harbour road outside carries traffic between Cape Town and Hermanus, which is why most guests arrive unannounced, stepping in from the coastal drive.