Zarafa Camp Dining
Botswana
Dining at Zarafa Camp takes place within a small safari camp overlooking Botswana’s Zibadianja Lagoon in the Selinda Reserve. The kitchen’s approach includes inventive plant-based cooking, with head chef Herold Gaosekelwe drawing on the Okavango landscape as an inspiration for dishes. His vegan interpretation of bream uses chickpeas, toasted nori, tamari and green chilli to suggest the texture and savoury character of fish. A black-bean brownie beneath a dark-chocolate dome shows a similar willingness to rethink familiar food through different ingredients. These creations illustrate a culinary programme that connects a safari setting with thoughtful use of produce and accommodation of dietary preferences.