DumaTau - A Sustainable Approach to Fine Dining

Our Collective

Wilderness Blogger


Wilderness Safaris’ newly rebuilt third-generation DumaTau offers an enhanced food offering that thoughtfully blends elements of Botswana heritage, community and nutrition. With an increase in locally sourced ingredients on the menu, DumaTau guests can expect a wide selection of deeply-flavoured, fresh and appetising plates – achieving the optimal balance between authenticity and modern inspiration.

“At DumaTau, the food experience is a journey in itself, and we want our guests to feel truly indulged as they explore local ingredients and learn about this spectacular country. With the camp’s opening, our talented chefs are ready to engage and serve our guests the most delectable meals. Guests will also have more interaction with our chefs, while cooking over the coals, dining alfresco, and in light-hearted conversation, weaving in the sights and sounds of the day”, says Freedom Nxele, Wilderness Safaris Botswana Premier Camp Food Experience Manager.

DumaTau’s menus celebrate traditional methods of cooking and the local dishes of the country, and guests are invited to create their own dishes – from a choice of comforting favourites to new and exciting indigenous flavours – from the Carte Blanche Brunch menu. The menu also features many plant-based options with high nutritional value.

Situated in the 125 000-hectare Linyanti Wildlife Reserve, DumaTau is located in arguably the best game-viewing area in northern Botswana – the ideal location for dining outdoors. Whether this is enjoying culturally inspired meals during boma evenings, eating out on a barge on the Linyanti River, or taking advantage of the African sky with a romantic candlelit dinner, DumaTau’s new menu focuses on bringing people together in the reserve’s exquisite surroundings.

The camp has also increased its access to locally grown superfoods including baobab, Kalahari truffle, marula, ground nuts and moringa, which will be added to foods such as hot porridge, nutritional smoothies and giant steaming muffins. The chefs are using locally sourced gluten-free ancient grains like millet and sorghum, farmed in the northern regions of the country, to create a range of delicious home-made pastas, artisanal breads, muffins and biscuits.

“The use of local foods isn’t only an expansion of the cuisine, but an important contribution to the camp’s commitment to operating with a light carbon footprint. In this way DumaTau decreases the complex logistics required for the transportation of items to this remote region. Added to this, we have also been exploring smart ways to continue serving nutritional and delightful meals with less waste. Most of our leafy greens, herbs and some vegetables are grown on the banks of the Thamalakane River in Maun, and our beef, chicken and eggs are all farmed in Botswana. We only use what’s in season, therefore nothing is imported from outside of southern Africa. It is important for us to ensure that our food journey is as sustainable as possible”, concludes Freedom.

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