Our Executive Chef, Theresa Fehrsen, has a style which defines modern South African cuisine. Tswalu is proud to be a member of the prestigious Relais & Chateaux and to meet its exacting standards. But here you will enjoy food you will never see anywhere else in the world.
With an emphasis on the qualities of individual ingredients, Theresa creates new interpretations of classic South African dishes such as charkalaka or koeksisters. Elsewhere inspiration comes directly from the Kalahari and treasures such as the rare Kalahari truffle. Sometimes local colour creates a simple accent, such as a hollandaise made with inkomasi, the traditional buttermilk of the Tswana.
As our menus change, so do our venues. Sundowners are followed by dune dinners and spectacular sunsets. Tswalu’s Kalahari Feast is a modern reworking of the traditional “boma” braai. Breakfasts may take place with panoramic views of the waterhole where our Southern Pride of black-maned lions may also start their day. At any time, you may choose a romantic supper in the privacy of your own deck, with a vintage wine and a telescope to gaze at a thousand stars.
Our service aims to be gentle yet meticulous. As Justin Cartwright wrote in Conde Nast Traveller, “this unobtrusive professionalism is the special quality of Tswalu.”
