Buried in the Kalahari, a Restaurant That Could Exist Nowhere Else

Luke Dale Roberts opens Boscia at Tswalu: built into the earth, beside an ancient forest, under celestial skies. The five-course menu is led by head chef Dillan Kannemeyer and his team. Luke Dale Roberts’ classical European training and Asian influences sit alongside venison, tsamma melons, Kalahari salt, local dates and wild rosemary. Preservation is at the centre of the kitchen’s philosophy. Meat is predominantly sourced, as much as 90 percent, from a butcher based in the Kalahari