South African Wine In The Heart Of The Savannah

Lying in the heart of the savannah where wild animals are roaming freely, Zannier Hotels Omaanda just outside Windhoek in Namibia is probably one of the wildest properties in the collection, with exceptional South African wines on offer. The tranquility, exceptional fauna and flora preserved in the reserve as well as the wild beauty of the landscape stretching as far as the eye can see, make this destination unforgettable – a timeless break suspended in rich authenticity.

The Zannier Hotels Omaanda

The perfect place to relax

The Zannier Reserve

Drives with a guide to explore the Zannier Reserve the lodge is set in, are enhanced with a glass of wine or cocktails at sunset while taking in the tranquility while watching a herd of oryx graze near a waterhole or being watched by a giraffe trying to blend in with a tree.

Giraffes spotted on a safari drive

An abundance of wildlife can be found in the area

With magnificent views stretching to the distant hills, the lodge and its 10 one- and two-bedroom huts are designed to reflect traditional Owambo architecture. Earthy color schemes, organic curves and pure lines give Zannier Hotels Omaanda a welcoming and relaxing atmosphere. Seamlessly blending into the landscape, each hut was crafted using traditional techniques, from handmade thatched roofs to sand hand covered in natural coating.

Minimalist with an African touch

Neutrals with an earthy tone

Namibian Cuisine At Its Finest

The restaurant of the lodge offers another moment of delicious discovery. All day long, Ambo Delights offers a revisited Namibian cuisine inspired by the best local products. Taking the center stage, the large open fire adds a particular charm to the atmosphere and is a tribute to the Owambo, who eat a lot of braised dishes.

A myriad of flavors await

Ambo Delights aims to offer a culinary discovery of Namibian cuisine, which is traditionally composed of wonderfully generous pieces of ‘game meat’. Unlike many other lodges’ restaurants in the country, dishes are prepared from local and seasonal only ingredients, mostly organic when possible. Proximity with nature is key. This is why all game meat served at Zannier Hotels Omaanda under the watchful eye of chef Maria Mumbala comes from the neighbors’ farm where animals live freely.

Many dishes are prepared on the open fire

France, Italian & South African Wine

The lodge has an extensive wine list, featuring some exquisite wines from France, Italy and South Africa with some older gems to enjoy too.

The wine list changes once a year and the menu twice a year. The wine list is compiled by the collection’s food and wine consultant Julien Burlat, a renowned Michelin-star chef and a childhood friend of Arnaud Zannier, the collection’s founder and CEO.

Wine with a view

The stars come out to play at night

Julien chooses interesting or rare wines he comes across in his food adventures. “More than big names or mainstream vineyards, it is essential for us to opt for wines that are aligned with our concept. For our Namibian lodge, we aimed for very natural wines, evoking the character, earthy, and minerality aspects of the Namibian savannah. Hence a high selection of biodynamic and natural wines, will enhance our guests’ experience and allow them to enjoy a coherent culinary journey echoing the surrounding landscapes,” says Julien. Read about another eco-friendly stay here.

There are many places at the hotel to enjoy a glass of the fine wine on offer

Wine With A View

Guests are encouraged to enjoy a glass of wine or brandy spirit by the fire before or after dinner, choose a bottle or glass to complement their meal or have the fridge in their rooms stocked with their personal favorites from the wine list, to enjoy on their large private terrace while watching the sunset over the waterhole.

A selection of wine from Glenwood estate

Sunsets can also be spent poolside with a glass of wine

Visitors can choose from various options from Blaauwklippen, Glenwood, Lanzerac and Vrede en Lust, amongst others. Get to know more of South Africa’s best wines here.

Still and sparkling wine from Blaauwklippen

The hotel at night

The Oryx Fillet Cooked In A Black Pepper Crust

Proud of her origins, chef Maria shares one of her recipes – probably the most popular dish served at Ambo Delights: the oryx fillet cooked in a black pepper crust. If you cannot lay your hands on oryx fillet, you can replace it by another game meat or a traditional beef fillet (in the latter case, use fewer peppercorns and be extremely cautious with the cooking time, so the meat remains tender), she advises.

Oryx (or beef) fillet cooked in black pepper crust

Ingredients

1500 g Oryx (or beef) fillet

20 g garlic:

10 g (few leaves) Rosemary

1 g (1 branch) Thyme

5 g Sea Salt:

2 gr peppercorns

30 ml sunflower oil:

5 mil

Beef juice:

Preparation

Finely chop the thyme and the rosemary leaves and cut the garlic in tiny cubes. Season the game fillet with olive oil (first) and add the above chopped seasoning ingredients.

Let the meat soak for few minutes, and then grossly cover the meat with peppercorns.

In the meantime, light the barbecue until there are more embers than flames.

Display the meat fillet on the barbecue and grill at around 15 cm from the ember. Don’t cover the meat, and let it rest. Turn it only once. Remove when there is a crust formed.

Cut the meat in slices of 2cm thick. Place them in a pot, season with grounded salt and pepper, and pour beef juice.

The spot to enjoy the African sunset

Winters get cozy here with a toasty fire

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BY Maryke Roberts | February 10, 2023

Maryke is an award-winning, Cape Winelands based journalist who has been writing about local and international wine and travel for over three decades. When she's home, her days are almost exclusively concluded with a walk on the beach and a glass of South African fine wine or spirits.