TasteGarden-grown, wood-fired, slow-cooked
Most of dinner walked here. Wood-fired pizza, Swahili-coast seafood, and the herbs from the bed outside the kitchen door.
Where We Eat
Four spaces, one kitchen
The kitchen feeds the whole lodge from one fire-built corner — but the rooms it feeds are different. Breakfast under the cashew trees, lunch by the pool, sunset cocktails at the bar, dinner in the open dining hall.
Slow mornings, garden eggs
Breakfast
Coffee, fruit, fresh bread, garden eggs, sometimes a coconut from the tree out back. Served until 10am, included with all rooms.
Pizza, pasta, vegetables from the bed
Wood-Fired Kitchen
Our pizza oven runs hot most nights. Vegetables come from the garden, mozzarella from a small dairy in Naivasha, sourdough from our own starter.
Seafood, the way Kilifi makes it
Swahili Coast
Whole grilled snapper, prawn pilau, coconut curry, kachumbari. The seafood comes off the dhows in Kilifi town that morning.
Cocktails, conversation, sundown
The Bar
A small bar with a long view. Local rum, garden cocktails, cold Tuskers, and the occasional impromptu DJ set under thatch.