
5
"Located within a large private wildlife reserve in the Kalahari, this restaurant reflects the harsh, arid landscape through a menu built on native ingredients like tsama melons, balsam pear, and preserved pumpkins, and by using preservation techniques such as curing to extend shelf life. Opened in 2021 as a return-to-roots project, the cuisine emphasizes regional provenance and the chef’s heritage, translating the underexplored plains’ flavors into a thoughtful, terroir-driven dining experience." - Alicia Erickson
Culinary journey celebrating South African heritage with local ingredients