Every moment of every meal at Tswalu reflects the culinary heritage of South Africa and is carefully designed to be as inclusive as possible. Sustainability is key: we forage for Kalahari ingredients and work with local suppliers who share our low-impact ethos.
We believe that luxury is found in contextual, relevant flavours rather than wasteful over-abundance. Our food offering helps tell the story of Tswalu and it’s inspired by and captures the essence of the Kalahari.
Working in partnership with Michelin-starred South African chef Jan Hendrik van der Westhuizen, our chefs look to reinterpret the flavours they find around them and create unique taste touchpoints at every turn. Our choice of ingredients is only half the story; the context from which they come and in which they are served completes the picture.