A Feast in the Bush: Ongava’s Food Experience

At Ongava, the dining table is as much a part of the safari as the waterhole, the lion’s roar, or the rustle of wind through mopane trees. Food here isn’t just sustenance between game drives – it’s an experience layered with place, people, and passion.

Irwin de Vries, Ongava’s Group Executive Head Chef, brings more than twenty-five years of bush-based culinary expertise to the lodge kitchens. For him, the philosophy is simple: meals should mirror the richness of the wild, while creating moments of joy and connection. “My greatest passions are the bush and food,” he says. “And here I get to live in both worlds.”

Menus Rooted in Seasonality and Place

Each Ongava camp follows a four-day menu cycle, designed with variety and seasonality in mind. Winter brings hearty, wholesome flavours – slow braises, earthy lentils, and generous spices – while summer leans towards freshness and brightness. At Little Ongava, a more intimate camp, dining takes on a bespoke character: seven-course tasting menus with wine pairings, tailored to each guest. From brunch by the pool to table d’hôte evenings under the stars, every dish is an invitation to linger a little longer in the landscape.

Local ingredients inspire much of the creativity. “I draw on what’s around us, but it’s also about having fun,” Irwin notes. “When I come up with a menu, it’s about skills development too – pushing the envelope, upgrading everyone, not just the food.”

Flavours with a Twist

Expect the unexpected. A waffle stack might arrive layered with chorizo crumble and crowned with Amarula butter – playful, bold, and distinctly African. A game sausage is elevated by a lentil ragout, mustard Chantilly, and apple cider vinaigrette – each element balancing richness with acidity, comfort with finesse. Even breakfast is experiential: imagine tearing into warm naan bread alongside herby yogurt, poached eggs, and spiced butter – a nod to Turkish flavours with a bushveld twist.

These are not just plates of food; they are conversations between global inspiration and Namibian context, crafted to surprise and delight. “I can’t call it fine dining,” Irwin muses, “but we are pushing the envelope of what fine dining in lodges can be.”

People at the Heart

For Irwin, the food story at Ongava isn’t only about flavour. It’s about the team – chefs eager to learn, staff committed to growth, and a culture of continuous development. Training is woven into every menu, every dish, every technique. “There’s a special brand of people here,” he reflects. “They’re always willing to learn and strive to be the best. That makes all the difference.”

Dining as Part of the Safari

At the end of a day spent watching elephants at the waterhole or in the company of rhino while out on foot, a meal at Ongava completes the circle of experience. It’s not just about what is on the plate, but how it deepens the memory of place – the glow of lantern light, the laughter shared across the table, the knowledge that food can be both rooted in the bush and elevated to something extraordinary.

At Ongava, every meal is a story – of seasonality, creativity, and the people who bring it to life.