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Private Dining Stories

ADVANTAGES OF A SUMMER SAFARI

Tswalu’s remote location in the southern Kalahari provides the ultimate off-the-beaten-track escape at the height of summer. Exclusive access to this untrammelled wilderness sets the scene for a safari of unparalleled privacy and freedom.

WHAT IT’S LIKE TO CHECK INTO LOAPI TENTED CAMP

Since opening, Loapi has established itself as a quietly luxurious, private retreat within the immensity of Tswalu’s exclusive-access wilderness. Gain an insider’s view of what it’s like to stay in one of these private tented homes.

TWO CHEFS, ONE MISSION – SUSTAINABLE DINING

Jan Hendrik van der Westhuizen talks to us about finding inspiration in nature and community, and sharing the Klein JAN kitchen with Wolfgat’s Kobus van der Merwe for a once-off Kalahari-themed dinner.

MEET TSWALU KALAHARI’S NEW HEAD WAITER

A young man with a natural flair for service and an excellent memory for guest preferences, Freddy Ntoalang is proud to be Tswalu Kalahari’s first head waiter.

THE PAST AND FUTURE OF FOOD AT KLEIN JAN

At Restaurant Klein JAN, head chef Etienne Wessels is telling the culinary story of the Kalahari with a modern, multi-course menu showcasing locally sourced ingredients.

IN THE KITCHEN: SPRINGBOK, SAMP AND BEANS

In this delicious dish, springbok loin is teamed with an African staple, samp and beans, bringing together South Africa’s rich culinary heritage but with a modern twist.

DINING SUSTAINABLY AT RESTAURANT KLEIN JAN

Restaurant Klein JAN was recently named International Hidden Gem in the La Liste 2022 Awards, putting Tswalu Kalahari Reserve and the Northern Cape province of South Africa on the global culinary map.

IN THE KITCHEN: PLAYING WITH PISTACHIOS

The Motse's pastry chefs recently played around with new dessert ideas using these fresh, local pistachios. The result, pistachio frangipane tart, is served as a dessert with Chantilly cream.

IN THE KITCHEN: BAKING BREAD

Bread baking is taken seriously in Tswalu’s kitchens, and around 10 different types of bread are produced daily, from breakfast through to dinner. Potbrood, baked in a cast-iron pot over the coals, is a boma dinner favourite.

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