Well rooted.

When Fäviken, the famed eatery in remote northern Sweden created by chef Magnus Nilsson, closed down in December 2019, it was almost as if they knew the mess of a global pandemic was coming. Such was the disruption of international travel that followed, the hole Fäviken left in the destination dining landscape wasn't immediately noticed.

But El Bulli closed in 2011, and now Fäviken was gone. What was to take its place? A journey to Asador Etxebarri is enticing, but being just 30 minutes from Bilbao it doesn't offer the same adventurous, off-the-beaten-track appeal. What were the food-obsessed travelers after a unique destination dining experience to do?

Enter Klein JAN in the remote Northern Province in South Africa. Four hours drive through arid semi-desert from the nearest town, and in the middle of the largest privately-owned conservation area in the country, the restaurant certainly fits the definition of remote destination dining.

Aside from delivering on isolation, it delivers on quality too. Michelin-star chef Jan Hendrik van der Westhuizen one-upped his own Nice restaurant JAN when he opened this southern hemisphere partner in 2021. Using foraged native desert ingredients and heritage recipes, the restaurant is an acknowledgement to its location, caters to the particular requirements of fine dining and incorporates past traditions. This goes so far as building a root cellar four meters underground that acts as a natural temperature- and humidity-controlled environment for preserving foods.

Shades of another root cellar at a restaurant in northern Sweden, but one that no longer exists. Klein JAN however, is open for bookings.

Book with Contrast to dine at Klein JAN restaurant and stay at Tswalu Private Wildlife Reserve, with added complimentary perks.