Calling all seasoned safari connoisseurs, this one’s for you. With its refined experience, private vehicles as standard and a fascinating mix of rare and elusive species, Tswalu Motse is a “Green Kalahari” camp with something extra special. And the connoisseurship doesn’t stop at the game drives. The same Kalahari that keeps you up past bedtime in search of an aardvark also stocks the kitchen. Menus ooze with fresh local fare. (Like us, pistachios love a hot, dry climate, and several find their way from farm to frangipane tart.)
Between game drives, a never-ending stream of homemade goodies keeps coming. Then comes the pièce de résistance: a dinner invitation to the unforgettable Boscia, the brainchild of South Africa’s beloved Luke Dale Roberts. Head Chef Dillan Kannemeyer and his team cook up magic over five courses, pairing Dale Roberts’ classical European training and Asian influences with the desert on your doorstep: venison, tsamma melons, Kalahari salt, local dates and wild rosemary.
