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"Une à incroyable expérience "
@estellegclto
"In Tswalu reserve https://www.instagram.com/reel/DBeFcMFxDi5/?igsh=NHY2Z3RnMG1wc3N4"
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"michelin ristorante da provare assolutamente "
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"Chef Jan Hendrik, one of the first one Michelin stars of South Africa Tasting from $145pp There’s destination dining and then there’s Klein Jan. Four hours' drive from the nearest town and planted on the untamed plains of the exclusive Tswalu Reserve, Klein Jan's dusty patch appears like a freeze-frame straight from an old Western movie. Swerving evergreen Cape Town for the remote Kalahari dust bowl, owner Jan Hendrik van der Westhuizen immerses this restaurant in its locale. The concise plot with its orange-hued terrain comprises little more than an historic Karoo farmhouse cottage, emblematic windpump and non-descript shed – but things get interesting when you see starched white linens dance on the warm bushland breeze of the veranda – a hint of what’s to come. Dressed in reclaimed furniture with dried bush flowers hanging from the ceiling, fully retractable glass yields to reveal a cosy scene that brings the sound, scent and scenes of the Kalahari within. It’s an appropriate framework for an exciting menu that champions native desert ingredients across a unique seven-course tasting menu. Driven by heritage recipes and a zero-waste ethos, hero dishes celebrate the underrated and the exotic, transforming that which sustained the San bushmen into culinary art. From foraged Spekboom succulents, spiked cucumbers and deset tsamma melons to Senqu River pistachios, local springbok, camel milk and Kalahari salt, it’s a bona fide taste of the terroir."
@nchavotier
"Condenast Traveller resto dans le sud Kalahari dans le camp Tswalu"
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"Klein Jan, Kalahari A wildly ambitious subterranean space in the heart of the Kalahari If anybody can package local provenance provocatively, it’s Jan Hendrik van der Westhuizen, the first South African chef to achieve a Michelin star, for his namesake restaurant in Nice, France. And while Cape Town would have been the obvious choice for his home-turf debut, instead he opted for the meatier task of creating a ground-breaking restaurant, Klein JAN, in Tswalu game reserve in the southern Kalahari. The initial challenge of tracking down Northern Cape ingredients involved driving for days (sourcing within 300 miles is considered close in these parts) to meet small-scale farmers growing pecans, pistachios, grapes and organic grains to mill into unrefined flour for bread. Then there were the cheesemakers, fourth-generation butchers and craft distillers creating not just gin and vermouth but local favourite witblits. The restaurant’s architecture is brilliantly elemental, taking its design cues from native creatures that seek refuge by burrowing underground. Here, nobody sits in a chair for hours on end. Guests are given different courses in different spaces; built beneath a dune, most of Klein JAN remains unseen until you descend into the cathedral-like root cellar. Try biltong-dusted savoury lamingtons on the stoep, or a mug of butternut-squash soup cooked on Jan’s grandmother’s old stove. The 10-plate main course is delivered at once, as if for a photoshoot, in the glass-fronted long room and might include dry-aged beef from Kuruman sizzling on a hot rock and mini sweet-potato mille-feuille. After pudding and local cheeses (served with brandy-steeped raisins), everyone ends up on the roof to stargaze while sipping coffee made from the roasted, ground roots of a shepherd’s tree. By Jane Broughton Dinner included for guests at the Tswalu camps; lunch tasting menu and wine pairing, about £125 per person"
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