Fine dining beneath the Kalahari

Boscia at Tswalu in South Africa’s Kalahari

Tucked into the earth beneath a century-old farmhouse at Tswalu Kalahari, Boscia is an extraordinary new dining experience created by acclaimed chef Luke Dale Roberts.

Opened in August 2026, the restaurant takes its name from the shepherd’s tree, Boscia albitrunca, a resilient Kalahari species whose roots reach deep underground in search of water. This connection between the hidden and the visible inspires both the design and cuisine.

The experience begins at the historic farmhouse with cocktails and canapés before descending into an atmospheric root cellar filled with preserved, fermented and pickled ingredients. Guests then enter the elegant dining room, where the open kitchen and sweeping Kalahari views bring the surrounding wilderness directly to the table.



Led by head chef Dillan Kannemeyer, the five-course menu combines Luke Dale Roberts’ European and Asian influences with distinctive Kalahari ingredients, including venison, tsamma melon, local dates, wild rosemary and Kalahari salt. Preservation and locally sourced produce are central to the culinary philosophy, complemented by South African wine and botanical non-alcoholic pairings.

Boscia is designed as an extension of the Tswalu safari experience—a place where the wilderness continues from the landscape to the plate. For guests staying at Tswalu, dinner at Boscia is included when staying two nights or more.

Tswalu Kalahari spans 118,000 hectares of pristine, malaria-free wilderness and is dedicated to conservation and protecting the unique biodiversity of the Kalahari.

Contact us to book your unforgettable safari and dining experience at Tswalu Kalahari:

https://www.south-african-lodges.com/lodges/tswalu-kalahari

Mobile / whatapp: +27 (0)827 823 142
Email:  res@south-african-lodges.com

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South African Tourism Company

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Mobile: +27 (0)827 823 142
Email:  res@south-african-hotels.com
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