Die Strandloper stands out as the eatery with the most courses, so be warned that the secret here is a little at a time.

Mussels are first on the list – one serving of shelled black mussels in wine, the other, de-shelled with loads of garlic. The latter is exceptionally good. Diners can also try a traditional West Coast delicacy of dried fish (bokkoms).

Sliced lemon, a communal finger bowl and freshly baked bread with delicious homemade konfyt (jam) are laid out on the central table – giving diners the choice of these items any time they wish while a guitarist sets a mellow mood.

The next item is grilled haarders, which are really good – soft without being mushy. This is followed by a paella potjie, which contains a variety of seafood from calamari to angelfish and snoek.

The smoked angelfish served next was tasty and with good things never coming to an end, diners are called to help themselves to roosterkoek (bread), hot off the fire.

Hottentot is next on the menu with a brief break from seafood being offered from waterblommetjiebredie is served. From there it’s back to the fish with snoek, sweet potato and/or steamed potato and then braaied (barbecued) crayfish to complete the menu.

Last, but not least, is the traditional moer coffee – all this to the lapping of the waves literally a stone’s throw away.

The atmosphere at Die Strandloper is magical – closer than this to nature you cannot get and there is nothing commercial about it – no cutlery (mussel shells have to do).

—Extract from Argus Supplement