Our Stories

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.

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 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.

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.

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.

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.

In the Northern Cape town of Upington is the third-generation family business, Upington Slaghuis, or butchery, which supplies the kitchens of the Motse, Tarkuni and Restaurant Klein JAN with local, ethically sourced, quality meat.

Cheese, like any craft worth pursuing, is a commitment, but it can be an extremely rewarding one when approached with a patient enthusiasm.

I started making chocolates in 2015, but developed a new love for it when I started working at Tswalu.