When it comes to the human ritual of dining, Tongabezi is consistently voted a compulsive overachiever by our guests. Whether you consider food a means to improve health, gain pleasure, refresh body and mind, explore new experiences, initiate conversation or strengthen relationships we have every base covered. Venue options start in your room – there is a dedicated dining area in all of our Houses and Cottages and both our properties have a number of public dining spots too.
Choose to dine with other guests or at a private table on one of three open air dining decks, or in our gorgeous new dining room and bar, raised above the other decks to afford a perfect view of the river. Venture a little further afield to experience a Sampan anchored offshore in the Zambezi River, attended by waiters (and the occasional singing choir!) who deliver each course by canoe!
Sindabezi Island offers the opportunity to sink bare toes into white sand under the dinner table. All food is cooked directly on the island by your very own island chef and you can opt for a hosted meal shared with other island goers or have an exclusive table set up in or near your chalet.
Tangala House has an elevated deck canopied by riverine trees, a beautiful 10 seater kitchen dining table, a courtyard and a veranda as well as a stretch of lawn that is simply perfect for dining under the stars.
Our commitment to fresh seasonal food, entertaining presentation and the option for adventurous travelers to partake in typical Zambian cuisine is legendary.
Apart from our Executive Training chef, Tongabezi and Sindabezi share three chefs, three cooks and two pastry chefs. Livingstone Island also has a kitchen team to take care of guests visiting the island.
The menus are regularly updated in keeping with the seasonal produce that we grow in our own state-of-the-art vegetable and herb gardens and fruit orchard.
If you have green fingers (or dream of them!) please take a tour of our kitchen garden - fertilized with organic compost, the gardens provide gorgeous local greens, herbs and succulent citrus picked on a daily basis for our guest table.