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

"Situated on the Tswalu Kalahari Reserve, the intimate dining room juxtaposes a jet-black counter and synchronized chef service with sweeping views of red soil and roaming wildlife. The kitchen applies a Noma-inspired tasting-menu sensibility to locally sourced, inventive dishes—highlights include savory lamington cakes flavored with biltong, a squash–chile–spekboom salad, and preparations featuring preserved peaches—while founder Jan Hendrik van der Westhuizen emphasizes rare regional ingredients and fresh local products to elevate traditional safari fare into contemporary fine dining." - 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