Muisbosskerm was the first – the original open-air restaurant – when they opened their doors in 1986. Wait, let’s rephrase – there are no doors.
Muisbosskerm is essentially a shelter built from a certain kind of shrub called ‘muisbos’ by the native herdsman that used to migrate to pasture and water depending on the season.
It’s a family business and has been the brain-child of the Turner family since the beginning. This means that they have been trading for 30 years.
Muisbosskerm is basically on the beach, just above the high water mark and this outdoor restaurant is a few kilometres out of Lamberts Bay in the direction of Elands Bay.
Essentially you come to the Muisbosskerm to eat sea food – fresh from the sea, the way it is supposed to be in an ideal world – but you are in for various other treats as well.
If you haven’t tasted fresh, warm, homemade potato yeast bread baked in a clay oven, now’s the time. The farm butter melts into the soft bread, you lather your own grape jam onto the slice, and then you lose touch with the rest of the world.
But the best is yet to come. Fresh fish from the waters of the West Coast – baked, smoked and/or grilled. Pickled herring and mouth-watering local-is-yokel paella. Old-style venison, lamb or tripe stew made from ingredients from the veld. Coffee and traditional koeksisters round it all off.
No wonder you have to set a few hours aside for this meal, or rather, experience. You wouldn’t want it any other way anyway.
Also no wonder a devotee on TripAdvisor – who have awarded them the 2016 Certificate of Excellence which means that they’ve had consistently good reviews throughout – advised visitors, apart from small portions of each dish, to stand up eating when you are here.
You want to immerse yourself in a true West Coast foodie experience. With boeremusiek nogal.
You might just want to stay to view the spectacular sunset from your prime spot on the beach.
Remember that it is essential to book.