Boscia

Boscia at Tswalu is a signature fine dining restaurant open under the creative direction of Luke Dale Roberts, and an extension of the Tswalu experience. Named after the shepherd's tree, Boscia albitrunca, the ecological keystone of the Kalahari, the restaurant is built into the earth beneath a century-old farmhouse on South Africa's largest private reserve. The journey unfolds across three spaces: Boscia House, where guests begin with snacks and cocktails; the underground root cellar, its shelves lined with fermented, pickled and preserved ingredients made in Boscia's kitchen; and the dining room, the kitchen visible through an open pass and the Kalahari framed through glass beyond. Five courses, rooted in the landscape and led by head chef Dillan Kannemeyer, with choices offered including South African wine pairings and non-alcoholic herbal infusion pairings throughout. Dedicated pescatarian, vegetarian and vegan menus are available. A dinner at Boscia is included for Tswalu guests staying two or more nights. From October 2026, Boscia also opens to the public for Saturday lunches.