Every plate tells
a Windhoek story.

Smoky flame-grilled beef strips seasoned with secret kapana spice blend, fresh chilli, chopped onion and a squeeze of lemon. Served with fat cakes.

Smooth mahangu millet porridge paired with wild spinach stewed in tomatoes, onions and a touch of shea butter — the Owambo heartland staple.

Slow-simmered kudu and springbok layered with root vegetables, baby potatoes and aromatic herbs in a three-legged cast iron pot. Served with roosterkoek.

Giant Namibian termite hill mushrooms sauteed with garlic butter, fresh thyme and cream, served on toasted mahangu flatbread.

For two. Boerewors, grilled lamb chops, sosaties, pap and chakalaka, braai broodjies and tomato onion salad — the ultimate Namibian fire-table feast.

Sun-dried mopane worms rehydrated and sauteed in garlic butter with onion, tomato and peri-peri, served on a bed of creamy white maize sadza.

Selection of air-dried beef biltong, kudu droewors, spiced beef sticks, dried mango, roasted nuts and mustard dip.