We love good food and warm hospitality and serve up both, in big helpings, at Deception Valley Lodge. Traditional "Bush-food" with a twist leaves you wanting for more. Vegans will love it, plenty of delicious vegan dishes are served. Comfort food in a magical place surrounded by wildlife. Read on to discover what you can expect when you visit us.
Our Chef
Emily Le Roux, a Motswana from Ghanzi, came working at Deception Valley Lodge as a cook some 10 years ago. From there she worked herself up to become Chef de Cuisine. She was trained at Deception Valley Lodge by Helen Dewar, nationally acclaimed in-house trainer of Chefs in Botswana. Nowadays Emily and her staff run the whole kitchen operation, from traditional African cuisine to vegan with a twist to any other special dietary requirements.
Some Of Our Menu
Plentiful fresh venison prepared in traditional yet modern ways.
“Veldkos” (food found in the veld) such Kalahari truffles, wild mushrooms, marogo (similar to spinach) and skilpadkos (a type of succulent) appear in season and ostrich eggs could turn up at breakfast.
Things you might want to know:
Continental breakfast with freshly baked bread as well as hot dishes.Deception Valley Lodge
Three course dinners served in the boma, on the deck or in the dining room.Deception Valley Lodge
In an effort to limit the carbon footprint there is an organic vegetable garden that provides fresh herbs and vegetables to the degree that this arid area allowsDeception Valley Lodge
All dietary requirements are catered for.Deception Valley Lodge
Young ones can ask for special Kudu-burgers and chipsDeception Valley Lodge