The Garden is Open
Experience the abundance of our regenerated permaculture garden
February 2023. On behalf of our incredible garden team, welcome to the newly regenerated ‘Kisawa Garden’.
In one of our biggest efforts in 2023, the team undertook a garden expansion project in collaboration with ESUDER Agricultural University, rebuilding and growing our dedicated farm and garden for the benefit of guests and fellow Kisawis.
The team assessed over 100 plant species, out of which 16,000 seeds have been planted, creating a seed bank for regeneration and a significant contribution to biodiversity on the property. Reflecting our overall vision for self-sufficiency and the use of permaculture techniques, we aim to sustain even more of our dining menus from the garden in 2024.
Guests and our junior adventurers are currently invited to guided tours of the garden, exploring our edible and flower species, helping pick fruits for juices and smoothies in a unique ‘garden flavours‘ experience.
By using ingredients at their peak, grown to our standards and picked each morning for the day, we ensure produce of highest quality across all four dining venues at Kisawa. Closing the loop, 100% of the food waste goes into our permaculture compost and animal feed.
What’s next? Chef JP’s “Garden to Table” culinary classes, where Chef JP will lead an outdoor cooking class, set in the garden, utilising local ingredients with guests taking part in the process, from “farm to fork“.
Fresh juice made from the fruits of the season
Kisawa's garden
In 2023 the team assessed over 100 plant species, out of which 16,000 seeds have been planted
André Francisco Nhamurave from our garden team
Aubergines freshly picked from Kisawa's garden
A variety of vegetables ready to go to the Kisawa Kitchen
Coconuts
We Suggest
