, if you plan to go to Klein Jan without knowing much about what awaits you.Klein Jan, created by one of South Africa's few Michelin Star chefs Jan Hendrik van der Westhuizen, has quickly risen to become one of the world's go-to restaurants. This is somewhat ironic, given it's located in the southern reaches of the Northern Cape's Kalahari Desert.
Those who secure a day reservation often skip the drive and fly direct to the local Tswalu airstrip. But surrounding lodges slightly cheaper than Tswalu have reportedly also seen an uptick in visitors coming simply to eat at the restaurant. Tswalu keeps all guest activities separate - and a trip to Klein Jan is no different. You'll arrive at the restaurant with your partner or group, driven by your private guide, at a predetermined time. This keeps the experience exclusive. Aside from the shared dining areas, which have well-spaced tables, at no stage will you have to share the experience with other guests.
The farmhouse is over 100 years old, and its interior feels part museum, part film set, and has several unique touches, like an old telephone hanging on the wall. Inside the reservoir is where the most remarkable part of the journey begins. It may have been tempting for Van der Westhuizen to place a single table in the middle, but instead, he inserted a floating spiral staircase into the Kalahari Desert floor. The helical staircase is surrounded by a curtain of water infused with petrichor - the smell of cool rain falling on hot earth. It takes you four metres underground to a long, dimly-lit root cellar.
It also has a collection of Van der Westhuizen's cookbooks and his grandmother's stove as a centrepiece.
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