There’s a big misconception about the food you’ll eat when on safari, which is that the food on safari is simple. Cooked in bush kitchens, with no access to electricity, and I’m here to tell you that is absolutely not the case! The food on safari is exceptional, tasting even better because it’s eaten out in the fresh air, often paired with a gin and tonic and exceptional views.
When our Client Experience Concierge, Lori, returned from her familiarization trip to Kenya, I asked her about her favorite meal on this trip. Without hesitation, she replied: “All of them.” Coming from someone who’s notoriously difficult to impress when it comes to food, this was high praise indeed.
Lori has long assured our clients that if they go hungry on safari, it’s their own fault, because they try their best to stuff you with food on safari. After visiting three of Kenya’s premier properties, she came back with stories that proved her point — and then some.
Here’s her culinary journey through Kenya, property by property. Hopefully we can convince you that the food on safari, is something to be excited for just as much as the wildlife and landscape!
House of Waine: The Welcome
Arriving at 10:30 pm after a long journey, Lori was greeted with something that would set the tone for the entire trip: a full menu offered despite the late hour. Too exhausted to eat a proper meal after having only yogurt on the plane, she opted for a beautiful fruit plate before bed. It was a small gesture that spoke volumes. No matter when you arrive, Kenyan hospitality means you’ll be fed, and fed well.
Mara Bushtops: Where Views Meet Culinary Excellence
At Mara Bushtops, Lori discovered that every meal came with a view, and the chefs seemed determined to outdo each other at every turn. Breakfast became “a thing of wonder,” featuring the full spread: eggs cooked to order, bacon, sausage, roasted tomatoes, an array of breads and pastries, and Lori’s personal favorite — varieties of homemade muesli with yogurt and fresh fruit.
Lunches were strategically served at different locations around the property to showcase the stunning vistas. On her first afternoon, Lori dined under trees overlooking a salt lick, watching giraffes wander within 50 feet of her table, a reminder that in Kenya, your dining companions are often as memorable as the meal itself.
The lunch and dinner menus at Bushtops shared an impressive lineup: appetizers, curated entrees featuring regional specialties, daily soups, and desserts. The bartender crafted a daily cocktail, adding another layer of creativity to each meal.
The bush picnic deserves its own mention: chicken tikka skewers, samosas, veggie focaccia, tossed salad, beef tips, potato salad, and tuna salad, with beer, wine, and soda to wash it down. Racing a storm back to camp afterward only added to the adventure.
But the culinary highlight came during cocktails at the spa deck, where Lori discovered her “new favorite” — an Amarula martini. That evening’s dinner of onion soup and fish with shrimp in lemon caper sauce, finished with a beautiful cheese platter, sealed Mara Bushtops’ reputation as a food lover’s paradise.
Ol Lentille: A Cultural Feast
At Ol Lentille, the dining experience took on a different character entirely. Most menu items reflected owner Laura’s Singapore heritage, and she and her husband Lazarus take pride in offering diverse cultural menus that tell stories through food.
Lunch on arrival featured Singapore noodle salad with grilled chicken and tossed salad, followed by mango mousse. That evening, the inspiration shifted to Indian cuisine: tikka chicken, curried vegetables, and crème brûlée that somehow perfectly concluded a meal rooted in South Asian flavors.
The next morning brought one of those moments that define safari: a full bush breakfast prepared by Lazarus and his team at the top of a ridge overlooking the Ewaso Ng’iro River. Over open fires, they somehow produced eggs cooked any way you wanted, bacon, sausage, and pancakes—a feat of culinary logistics that impressed even Lori.
Lunch on the pool deck offered a veggie bowl with kefta, falafel, hummus, and naan—Mediterranean flavors in the heart of Kenya. Dinner was meant to be a braai (barbecue) at the boma with entertainment, but a sudden rainstorm moved the feast indoors. No matter — grilled lamb chops, chicken legs, and boerewors accompanied by grilled vegetables, greens, and rice proved that good food transcends location.
When flight delays meant an unexpected extra lunch at Ol Lentille, the team simply set out a variety of fresh vegetable salads—flexibility and hospitality, Kenyan style.
Alfajiri Villas: Coastal Elegance
The final stop brought Lori to Diani Beach and Alfajiri Villas, where butler service and beachfront dining elevated the experience to new heights. A welcome drink with Sophia and the butlers set expectations high, and dinner delivered: ginger squash soup followed by a choice of fish and calamari or lemon chicken.
Breakfast maintained the now-familiar excellence: eggs to order, bacon, sausage, yogurt, fresh muesli, local honey, and homemade pastries including fresh croissants and an apple strudel coffee cake that morning.
Lunch featured spinach and ricotta ravioli, a beautiful salad with roasted squash, feta, and pumpkin seeds, and lemon shrimp with squash and zucchini ribbons. After an afternoon stroll down the beach to the Salty Squid restaurant for drinks, Lori returned for what might have been the trip’s pièce de résistance.
Cocktails were served at the beach patio overlooking the ocean at Garden Villa. Then, on the lower patio with waves in the background, dinner arrived: a beautiful lobster accompanied by two grilled langoustines from Somalia, salt potatoes, and vegetables. Homemade ice cream provided the sweet finish to a meal that perfectly captured coastal Kenya’s culinary abundance.
Her final morning brought one last treat—a delicious blueberry coffee cake alongside the standard eggs, meat options, and pastries.
The Verdict: Food on Safari
“I believe each chef knew where we had just been and where we were heading next and each tried to outdo the next,” Lori reflected. In Kenya’s finest properties, food isn’t just sustenance — it’s storytelling, hospitality, and artistry combined.
From Singapore noodles to Amarula martinis, from bush breakfasts over open fires to lobster dinners by the ocean, Lori’s Kenya journey proved what we’ve always told our clients: on an African safari, exceptional dining is as much a part of the experience as the wildlife.
And when someone who loves food as much as Lori can’t pick a favorite meal? That tells you everything you need to know.
So what do you think? Are you ready to experience the spectacular food on safari for yourself? Contact our team to start planning your own foodie safari adventure.