Ons Huisie in Bloubergstrand, Cape Town, South Africa | Restaurant

Welcome to "Ons Huisie" (literally translated to Our Small Home). Ons Huisie has a long and colourful history in the development of Bloubergstrand. It was most probably the first dwelling of Frederick Louis Stadler. Shortly after the Battle of Blouberg in 1806, he became owner of almost all the farm property that is now known as Bloubergstrand. No exact building date could be established for the original residence, but an artist, Thomas Bowler, made a beautiful pencil drawing of the house when he visited the Stadler family as far back as 1853. Hendrik Louis Stadler, the sixth son of Frederick Louis, was the owner of "Ons Huisie" at that time. His sons, Frikkie, Rozier and Johannes, were the true pioneers of Bloubergstrand.

True fishermen at heart - they were the ones who put Bloubergstrand on the map! Acquaint yourself with the firm stare of the three brothers at the bar area. The other prominent family involved in the history of "Ons Huisie" and Bloubergstrand, the Boonzaier family, also stand their ground somewhere in the Restaurant. The owners of "Ons Huisie" have tried to restore this magnificent heritage sight in such a way as to capture the true feel of the fishermanâ??s cottage that it formerly was. We invite you to close your eyes, hear and smell the sea, and imagine a time when life was harsh and simple, yet beautiful and fulfilling, a time when the reward of a dayâ??s hard work was the glistening bodies of the fish filling the nets.

The choice of menu reflects the West Coast tradition, dishes that were mostly born out of hardship and ingenuity in an environment so stunningly beautiful but some times harsh, relentless and unforgiving. The Afrikaans culture is an inextricable part of the history of "Ons Huisie". Experience the many traditional names and words that form part of the menu and relax when music takes you to places so familiar to some, but new and exciting to many others. For starters we recommend the Boy Boonzaier Fishcakes or the creamy Strandloperâ??s Mussel Pot, followed by a traditional main course such as the Oven Baked Snoek with tomato and chutney, or the Oumens onder die kombers - frikkadel parcels wrapped in cabbage and served with onion and tomato smoor. End on a sweet note with Cape Bread Pudding or Koeksisters with a dollop of cream.