Singita Kwitonda Lodge

These African Safari Lodges Offer High-end Cuisine With a Focus on Local Ingredients

"Perched on the edge of a national park, the lodge leans on its on-site gardens to feature vegetables like green beans, rainbow carrots, and dodo (native spinach) in simple yet flavorful dishes. Chef Vanie Padayachee pairs vegetable-forward stir-fries with regional classics such as brochette—marinated lamb grilled over an open flame—and incorporates other local flavors like sugarcane juice and jams made from the endemic tree tomato." - Mary Holland Mary Holland Mary Holland is a writer and editor based in New York. She is the former online editor of GQ and Glamour South Africa. Her work has also appeared in The Financial Times, WSJ. Magazine, Condé Nast Traveler, Afar, and others. Travel + Leisure Editorial Guidelines