The “Hills of Africa” are enjoying a big family reunion on Hilton Head Island this week – all 17 of us.  With six family members visiting from Zimbabwe, we decided to take them on an American style holiday.  If you are a “food snob” like me, one of the most enjoyable aspects of going on holiday is trying out the local restaurants and eating like a king for a week.  I have been visiting Hilton Head Island since I was 6 years old, so I know a little something about Hilton Head’s restaurants.  With so many people, however, going out for dinner every night is simply not sane.  Cooking for 17 each night isn’t much of a holiday either...so we came up with a plan, borrowed from my sister and her husband.  We paired the adults into 5 teams.  Each night, one pair gets to cook, and at the end of the week, we will vote on who made the best meal.  So far, the plan is working like a charm.  We all agree that we haven’t eaten better in a long time!  The competitive spirit has put a humorous twist on things and raises the bar for each consecutive couple.  It’s been a lot of fun.

This week’s article is about the culinary strengths of one of our favorite safari lodges, Pamushana.

I hope you enjoy!

Meredith     

Although there are dozens upon dozens of accommodations in Africa that provide award-winning dishes, one of our favorite accommodation companies that consistently provides excellent cuisine and dining experiences is Singita. Even though all nine of Singita’s lodges embody an impeccable standard for culinary excellence, are run by hand-selected chefs, and offer impeccable cuisine, one of our preferred Singita lodges is Pamushana Lodge in Zimbabwe.

Bearing the prestigious Relais & Châteaux 5C status—which includes courtesy, charm, character, calm, and cuisine—Pamushana Lodge has proven to be one of the most renowned accommodations in the entire world.

Designed with three lounges, a wine cellar, an indoor dining area, and an outdoor dining area, Pamushana caters to each dining preference and dream. Just ask Michelle Salater and Gary Harwyn, two of our clients who recently returned from a trip to Africa and couldn’t help but boast about how much they loved their time at Pamushana Lodge. “The first night we were at Pamushana we walked outside to a private dinner for two along the pool, which was lit only by candles and lanterns strewn across the trees,” says Salater. “And the table was set next to a beautiful fire pit.”

“It was like our very own private oasis,” Harwyn added. “And, the staff also knew when to give us privacy and when to be attentive.”

So, whether you’re in the mood for a sumptuous lantern- and candle-lit bush dinner for two beneath the African stars or prefer to enjoy a luxurious meal in the comfort of a warmly decorated dining room, Pamushana Lodge has the best of both worlds. 

During the day, lunch is served in Pamushana’s semi-outdoor dining area that overlooks the lodge’s natural surrounding and cascading pool. Here guests can indulge in a delightful selection of fine foods, buffet-style. And, as the day winds down, guests enjoy a private tea time at 4pm where a private server arranges a spectacular selection of local fare such as vegetable quiche, an assortment of muffins, and pastries, along with a variety of beverage choices. One of the lodge’s most famous beverages at tea time is their sweet sun tea, which is similar to a refreshing lemon iced tea. 

Each night, Pamushana’s private chef creates a new menu comprised of a handful of unique eastern continental dishes that accommodate all personal tastes and palettes. Every item on the menu is crafted using fresh herbs and vegetables from Pamushana’s very own garden and the freshest, top of the line meats. Even though the menu changes every night, one thing that never changes is Pamushana’s impeccable standard for fine food.

“The lodge’s award-winning dishes truly embody the phrase “first-class,” says Harwyn. “The food was some of the best I’ve ever had in my life. Whatever you desired—the staff members at Pamushana were delighted to accommodate. If you wanted something that wasn’t on the menu, they would go above and beyond to make sure you got that meal.”

Staff members are also highly knowledgeable about the fine wines served at Pamushana and will collaborate with you to decide which wine is perfect to pair with your meal that evening. “Sometimes we would have a wine tasting at the lodge before dinner where we would fall in love with a particular wine. Then, the chef would create a dish that complimented that wine,” says Salater. “Other times, we’d choose our meal first and the waiters would recommend particular wines to pair with our meals. I’ve never experienced a meal where the chef and waiters paid such great attention to our personal tastes and needs.”