Little Kulala’s Enhanced Dining Experience – Immersive, Mindful and Private

Little Kulala’s newly enhanced food experience is designed to reflect the camp’s conservation story through the use of immersive dining and a mindful menu that celebrates Namibia’s sustainable and indigenous ingredients. Currently undergoing a refurbishment, Little Kulala is the ideal post-COVID travel destination, with a wide variety of private dining options that range from stargazing dinners to exclusive dining in its underground wine cellar, as well as superb sundowners that boast picturesque sunsets and redefine exclusivity.

As soon as this rejuvenated camp re-opens, the chefs will be ready to cook and serve their signature dishes at the outdoor fireplace with guests. A classic fireside dish is roosterbrood, which isn’t just delicious and always served hot and fresh, but also forms part of an ancient tradition passed on from generation to generation. At Little Kulala, these slightly charred and smoky braai rolls are usually served with boerewors, tomato relish, seasonal vegetables or venison sosaties – an African kebab usually made with dried fruits, vegetables and meat, marinated in a mild curry sauce.

Little Kulala will continue to incorporate a number of local ingredients to showcase the cuisine and cultures of the area. Some of these include the mogau oshi (an organic Namibian wild spinach), wambu beans, Namibian dates and the local rooibos tea.

“We will be adding an extra element to the classic sleep-out experience, with an African Tapas Dinner that our guests can enjoy while discovering the astonishing Namibian skies. Another incredible experience that usually takes place after the excursion to the magnificent dunes of Sossusvlei is the Oasis Lunch, served with ice-cold local ginger beer and delicious bite-sized treats, all served in an ancient dry river bed”, says Linda.