{"id":212801,"date":"2021-08-16T08:40:57","date_gmt":"2021-08-16T06:40:57","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=212801"},"modified":"2021-08-16T08:40:57","modified_gmt":"2021-08-16T06:40:57","slug":"restaurant-kleinjan-and-wolfgat-on-2021-conde-naste-traveller-worlds-most-beautiful-restaurant-list","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-kleinjan-and-wolfgat-on-2021-conde-naste-traveller-worlds-most-beautiful-restaurant-list\/","title":{"rendered":"Restaurant KleinJAN and Wolfgat on 2021 Conde Naste Traveller World\u2019s Most Beautiful Restaurant List!"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/47627B56-A6DA-43CD-9204-60888A8B632B.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-212831\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/47627B56-A6DA-43CD-9204-60888A8B632B.jpeg?resize=275%2C183&#038;ssl=1\" alt=\"\" width=\"275\" height=\"183\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/47627B56-A6DA-43CD-9204-60888A8B632B.jpeg?w=275&amp;ssl=1 275w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/47627B56-A6DA-43CD-9204-60888A8B632B.jpeg?resize=200%2C133&amp;ssl=1 200w\" sizes=\"(max-width: 275px) 100vw, 275px\" data-recalc-dims=\"1\" \/><\/a>Restaurant Klein JAN is going from strength to strength, which is no surprise, given that it is owned by Restaurateur and Chef Jan-Hendrik van der Westhuizen. \u00a0What is a surprise is that it is in the Kalahari Desert on Tswalu Private Game Reserve, miles away from anywhere.<\/p>\n<p>Now Restaurant Klein JAN has received a new accolade, not for its cooking but for its beauty, being one of two South African restaurants making the 2021 Conde Nast Traveller Most Beautiful Restaurants in the World List, out of 39 restaurants in total, and accompanied by Wolfgat in Paternoster. <!--more--><\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"Bw8pCbtOV4\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/chef-jan-hendrik-van-der-westhuizen-finally-opens-his-restaurant-klein-jan-in-the-kalahari-most-expensive-restaurant-in-sa\/\">Chef Jan-Hendrik van der Westhuizen finally opens his Restaurant KLEIN JAN in the Kalahari, most expensive restaurant in SA!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Chef Jan-Hendrik van der Westhuizen finally opens his Restaurant KLEIN JAN in the Kalahari, most expensive restaurant in SA!&#8221; &#8212; Whale Tales Blog\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/chef-jan-hendrik-van-der-westhuizen-finally-opens-his-restaurant-klein-jan-in-the-kalahari-most-expensive-restaurant-in-sa\/embed\/#?secret=Bw8pCbtOV4\" data-secret=\"Bw8pCbtOV4\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>Conde Nast Traveller wrote about Restaurant Klein JAN as follows:<\/p>\n<p>\u2018<i>KLEIN JAN, KALAHARI<\/i><\/p>\n<h3 id=\"a-wildly-ambitious-subterranean-space-in-the-heart\" class=\"bb-h3\"><i>A wildly ambitious subterranean space in the heart of the Kalahari<\/i><\/h3>\n<p class=\"bb-p\"><i>If anybody can package local provenance provocatively, it\u2019s Jan Hendrik van der Westhuizen, the first South African chef to achieve a Michelin star, for his namesake restaurant in <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/location\/nice\">Nice<\/a>, <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/gallery\/beautiful-places-france\">France<\/a>. And while <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/gallery\/best-hotels-in-cape-town\">Cape Town<\/a> would have been the obvious choice for his home-turf debut, instead he opted for the meatier task of creating a ground-breaking restaurant, Klein JAN, in Tswalu game reserve in the southern <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/location\/kalahari-desert\">Kalahari<\/a>. The initial challenge of tracking down Northern Cape ingredients involved driving for days (sourcing within 300 miles is considered close in these parts) to <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-211557\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?resize=300%2C225&#038;ssl=1\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?resize=600%2C450&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?resize=200%2C150&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/05\/FC9149F9-118E-4EA7-8BFB-53B87229690F.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>meet small-scale farmers growing pecans, pistachios, grapes and organic grains to mill into unrefined flour for bread. Then there were the cheesemakers, fourth-generation butchers and craft distillers creating not just gin and vermouth but local favourite <span class=\"bb-em\">witblits<\/span>. The restaurant\u2019s architecture is brilliantly elemental, taking its design cues from native creatures that seek refuge by burrowing underground. Here, nobody sits in a chair for hours on end. Guests are given different courses in different spaces; built beneath a dune, most of Klein JAN remains unseen until you descend into the cathedral-like root cellar. Try biltong-dusted savoury lamingtons on the stoep, or a mug of butternut-squash soup cooked on Jan\u2019s grandmother\u2019s old stove. The 10-plate main course is delivered at once, as if for a photoshoot, in the glass-fronted long room and might include dry-aged beef from Kuruman sizzling on a hot rock and mini sweet-potato mille-feuille. After pudding and local cheeses (served with brandy-steeped raisins), everyone ends up on the roof to <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/article\/stargazing-at-home\">stargaze<\/a> while sipping coffee made from the roasted, ground roots of a shepherd\u2019s tree. <span class=\"bb-em\">By Jane Broughton<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n<p>The magazine had the following to say about Wolfgat, owned by Chef Kobus van der Merwe:<\/p>\n<div class=\"c-figure__title\">\u2018<i>WOLFGAT, SOUTH AFRICA<\/i><\/div>\n<h3 id=\"a-foraged-find-in-south-africa\" class=\"bb-h3\"><i>A foraged find in South Africa<\/i><\/h3>\n<p class=\"bb-p\"><i>The 20 seats in this humble cottage above a beach in Paternoster, two hours from <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/location\/cape-town\">Cape Town<\/a>, get <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/D820AD3B-57F0-4F79-AB00-DF2078968DAB.jpeg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-212822\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/D820AD3B-57F0-4F79-AB00-DF2078968DAB.jpeg?resize=200%2C300&#038;ssl=1\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/D820AD3B-57F0-4F79-AB00-DF2078968DAB.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/D820AD3B-57F0-4F79-AB00-DF2078968DAB.jpeg?resize=133%2C200&amp;ssl=1 133w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/D820AD3B-57F0-4F79-AB00-DF2078968DAB.jpeg?w=405&amp;ssl=1 405w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a>snapped up months in advance. Here, chef Kobus van der Merwe has gained a cult following for his foraged beach vegetation menu. But success didn\u2019t arrive overnight. He has been pioneering sustainable cooking on South Africa\u2019s west coast for a decade \u2013 first at Oep ve Koep (the tiny bistro he still runs in his parents\u2019 farm stall) and now at Wolfgat, pictured, named after a nearby cave which contains remnants of an early civilisation. Today, he uses <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/gallery\/chefs-favourite-ingredients\">ingredients<\/a> typical of the ancient diet of the nomadic Strandlopers, who combed the shores of this stark coast. Seasonal foods include bokkoms (dried fish), veldkool (flower buds) and pickled slangbessies berries. Wild oysters are whipped into a p\u00e2t\u00e9 with housemade fynbos-infused vermouth and foraged purslane. And for <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/gallery\/best-desserts-in-london\">pudding<\/a> there might be crispy kelp served with sweet pear ice cream. This off-the-beaten-track spot is worth the significant detour out of the city. <span class=\"bb-em\">By Jane Broughton<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n<p>The other 37 restaurants on the \u00a0Conde Nast Traveller Most Beautiful Restaurants in the World list include a number of restaurants based in Asia, a handful in the USA, a number in Stockholm and Denmark, one further African restaurant based in Zimbabwe, one in Australia, and some in Germany. Only one is from South America, Kjolle in Lima, at which I ate in July 2019:<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"c2iMEtRlRY\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-review-kjolle-puts-peruvian-heritage-fruit-and-vegetables-on-the-table-with-a-modern-twist\/\">Restaurant Review: Kjolle puts Peruvian heritage fruit and vegetables on the table, with a modern twist!<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Restaurant Review: Kjolle puts Peruvian heritage fruit and vegetables on the table, with a modern twist!&#8221; &#8212; Whale Tales Blog\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-review-kjolle-puts-peruvian-heritage-fruit-and-vegetables-on-the-table-with-a-modern-twist\/embed\/#?secret=c2iMEtRlRY\" data-secret=\"c2iMEtRlRY\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div class=\"c-figure__title\">\u2018<i>KJOLLE, LIMA, PERU<\/i><\/div>\n<h3 id=\"the-wife-of-limax27s-most-famous-chef-goes-it-o\" class=\"bb-h3\"><i>The wife of Lima&#8217;s most famous chef goes it on her own<\/i><\/h3>\n<p class=\"bb-p\"><i>Working with her husband Virgilio Mart\u00ednez at their restaurant Central in <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/location\/lima\">Lima<\/a>, P\u00eda Le\u00f3n may just be the most famous chef you\u2019ve never heard of. She\u2019s spent the last decade traversing <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/location\/peru\">Peru<\/a>\u2019s mountains, valleys and rivers sourcing ingredients such as Amazonian <span class=\"bb-em\">pacay<\/span> (ice-cream bean) for the Mater Elevations menu at Central, ranked number six in the <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/article\/the-50-best-restaurants-in-the-world-2018\">World\u2019s 50 Best<\/a> list. But, this year \u2013 following the launch of <a class=\"bb-a\" href=\"https:\/\/www.cntraveller.com\/gallery\/mil-peru\">Mil<\/a>, the couple\u2019s ambitious Andean project, 3,500 metres above sea level, as well as the relocation of Central to Lima\u2019s hipster Barranco district \u2013 Le\u00f3n has opened <a href=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/1C0BB388-2AEB-44A2-BA02-EB52EE9097E0.png?ssl=1\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-full wp-image-212828\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/1C0BB388-2AEB-44A2-BA02-EB52EE9097E0.png?resize=225%2C225&#038;ssl=1\" alt=\"\" width=\"225\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/1C0BB388-2AEB-44A2-BA02-EB52EE9097E0.png?w=225&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/1C0BB388-2AEB-44A2-BA02-EB52EE9097E0.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2021\/08\/1C0BB388-2AEB-44A2-BA02-EB52EE9097E0.png?resize=200%2C200&amp;ssl=1 200w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><\/a>her first solo joint: Kjolle (pronounced <span class=\"bb-em\">coy-yay<\/span>).<\/i><\/p>\n<p class=\"bb-p\"><i>Where Central focuses on ecosystems on an altitude-by-altitude basis, here Le\u00f3n is plating Peru her way. Her monthly-changing eight-step tasting menu fuses ingredients from all over the country, matching the Amazon jungle with the Andean high plateau. <span class=\"bb-em\">Pato curado<\/span> \u2013 duck tartare \u2013 stars Pacific baby squid, crunchy onion rings and <span class=\"bb-em\">ka\u00f1ihua<\/span>, an Andean cereal, while Muchos Tub\u00e9rculos is a vibrant tart tribute to Peru\u2019s 4,000 root vegetables. The indidivual dishes on the tasting menu can also be ordered as larger sharing platters.<\/i><\/p>\n<p class=\"bb-p\"><i>This new Barranco hub is home to a cocktail bar, Mayo, too, as well as the HQ of the couple\u2019s biological and cultural research arm, Mater Iniciativa. Some flavours will tickle taste buds for the first time, such as black mashua \u2013 a wrinkled black tuber that tastes like fermented corn juice. \u2018Mater does its work, then I do mine,\u2019 explains Le\u00f3n. Finally, Peru\u2019s best female chef has taken centre stage. <span class=\"bb-em\">By Sorrel Moseley-Williams\u2019<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Chris von Ulmenstein, WhaleTales Blog: www.whaletalesblog.com www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein, My Cape Town Guide\/Mein Kapstadt Guide\u00a0Instagram: @Chrissy_Ulmenstein @MyCapeTownGuide<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><iframe class=\"wp-embedded-content\" title=\"\u201cAbout Chris von Ulmenstein\u201d \u2014 Whale Tales Blog\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/about\/embed\/#?secret=OsLsr2jJsj\" width=\"600\" height=\"258\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" sandbox=\"allow-scripts\" data-secret=\"OsLsr2jJsj\" data-mce-fragment=\"1\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Restaurant Klein JAN is going from strength to strength, which is no surprise, given that it is owned by Restaurateur and Chef Jan-Hendrik van der Westhuizen. \u00a0What is a surprise is that it is in the Kalahari Desert on Tswalu Private Game Reserve, miles away from anywhere. Now Restaurant Klein JAN has received a [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[7,41753,37142,3,124,39707,266,42906,39507,20,528,32565],"tags":[2158,6506,547,6894,560,31366,21348,38389,4954,38385,43383,20938,38388,42646,562,34655,4541],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Restaurant Klein JAN is going from strength to strength, which is no surprise, given that it is owned by Restaurateur and Chef Jan-Hendrik van der Westhuizen. What is a surprise is that it is in the Kalahari Desert on Tswalu Private Game Reserve, miles away from anywhere. 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