What to eat
Dine in an open-air lodge with spectacular views and tableside service. Angama Mara’s all-kenyan cooking team uses local ingredients such as avocado, mango, and tilapia in global-minded dishes (think grilled halloumi on fruity tabbouleh). Meals are accompanied by chapati flatbread and kachumbari, a local salsa made from tomato, cilantro, onion, and chili, and they’re finished off with Kenya’s most cherished dessert, the mandazi, a doughnut (here, inside papaya). Meals are relaxed, with no set times, and children can come into the kitchen to learn to bake—or sit around a fire making s’mores.