Blouberg looks out on the iconic Tafelberg Mountain as well as Robben Island, but there are two other icons in this area that are well known – for culinary reasons. The Blue Peter Hotel needs no introduction and its Sunday lunches are the stuff of legend. And nestled on a quiet rocky outcrop, Ons Huisie, loosely translated as “our small little home”, isn’t just an internationally recognised heritage site, but also a traditional restaurant where patrons can enjoy heavenly local cuisine.

The Blue Peter on Popham Road

There is a lot to consider when you look at the menu at the Blue Peter, and it’s clear that quite a lot of thought has gone into the vast offering over the years! From timeless classics such as angels on horseback (smoked oysters wrapped in bacon, deep fried and served with herbed butter) and shrimp & avo salad (complete with a pink seafood dressing) the mains of course include a generous selection of seafood straight from the ocean – as well as a meaty offering of certified South African Angus Beef too. Special treats include pan-fried lamb liver, roast duck breast and a famous surf and turf combo with Mozambican prawns. And after a meal as decadent as this, you might as well finish it off with one of the drool-worthy desserts – the Waldorf Gateau and Malva pudding are especially tempting…

Ons Huisie on Stadler Road

Lovingly decorated with old photographs depicting the transformation of the area over the past 200 years, this charming little restaurant ticks all the boxes – even before your food arrives. But when it does, it’ll be game, set, and match. From their generous breakfasts, which includes a Farmer’s Choice (complete with a 125g rump steak) to starters like the Boy Boonzaaier Fish Cakes and their signature Standlopers Mussel Pot (served with freshly made roosterkoek, of course), the line-up also includes old favourites like Harlem Long Linefish, De Melkbos Farm Rump and a sizzling Rob Rack (pork belly ribs marinated in their secret basting sauce). The kiddie menu includes three breakfast options (quirkily named Hendrik, Johannes and Frikkie) and local dessert options would just not be the same without the real deal: koeksisters and souskloutjies!

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