Wolfgat: Sketches of the Strandveld

This exquisitely presented book about the first decade in the life of one of the continent’s most groundbreaking restaurants is a timely reminder that no matter what is happening in the wider world, creative minds are able to conjure up something magical – and important. At Wolfgat, chef Kobus van der Merwe combines sustainable foraging for the unique shoreline and coastline ingredients of the Western Cape coast of South Africa with careful attention to the cooking techniques of the people, past and present, of this unique, often harsh but also exceptionally fertile part of the world. And Wolfgat the book is as exceptional as the award-winning eatery itself: it contains an alluring array of unique dishes, photographed by legendary snapper Jac de Villiers, with their origins presented via Van der Merwe’s gorgeous sketches. There are portraits of the staff members who make Wolfgat so special, and a showcase of the unique plants used in the creation of its simple, beautiful food. Plus, there are notes on the carefully considered details: the restaurant’s choice of artworks; its selection of music playlists; its house-made drinks such as vermouth; and even its charming take on pet-friendliness. It is rather early in the year to be calling a publication the best of its category, but if we see a more inspiring book about food than this one in 2026, I’ll be very surprised.