Nestled high atop South Africa’s Forgotten Mountains in the UNESCO-designated Vhembe Biosphere Reserve, Few & Far Luvhondo is rewriting the rule-book on luxury safari experiences.

• Sunrise cappuccinos through a custom hatch redefine morning indulgence in the wild.
• Few & Far Luvhondo’s farm-to-table ethos brings luxury dining back to its roots.
• Whether fireside or five-star, Luvhondo’s menus showcase South Africa’s rich culinary heritage.
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This biophilic eco-lodge opened its doors in January 2025, promising not only unparalleled natural beauty but also a culinary journey that celebrates the vibrant flavours of South Africa through a sustainable, farm-to-table philosophy.

Helming the gastronomic offering is Chef Nhalkanipho Soxhela, affectionately known as Chef Sox. His approach blends fine dining principles with a deep respect for the land, sourcing the majority of fruits and vegetables from the on-site farm and local eco-conscious partners. Few & Far Luvhondo’s commitment to sustainability is evident in every bite, as each dish minimises food miles while showcasing the region’s diverse landscapes.

As the culinary visionary behind Few & Far Luvhondo’s unforgettable dining experiences, Chef Sox hails from Durban. His journey into the world of food began with an unexpected visit to a culinary arts studio – an encounter that ignited a lifelong passion. After refining his skills in the Western Cape, where he worked alongside some of the region’s top chefs, he has now assembled a handpicked team from some of the Cape’s best restaurants. At Luvhondo, Chef Sox brings his signature blend of creativity and sustainability to the table, crafting dishes that celebrate the land with seasonal, locally sourced ingredients and foraged botanicals.

Complementing the cuisine is an expertly curated wine program, featuring a selection of South Africa’s finest wines from sustainable producers. From crisp Chenin Blancs to smoky Pinotage, each bottle is chosen to perfectly accompany Chef Sox’s inventive creations. And for those looking to ease-off the alcohol, an extensive selection of non-alcoholic drinks and cocktails are also available.

Upon arrival, we are welcomed with a Paradise Farm Salad featuring avocado mousse and balsamic dressing, setting the tone for a stay where nature takes center stage. The Smoked T-Bone with farm herb chimichurri and tomato compote is a hearty yet refined introduction to the lodge’s culinary ethos, while a refreshing Mango Sorbet with charred mango textures offers a sweet finale to the first meal. It’s exceptional!

As the sun dips below the horizon, Few & Far Luvhondo transforms into a haven of sensory delight. Dinner on the first evening showcases the lodge’s dedication to local ingredients with dishes like Curried Butternut Soup served with a knotted sesame roll and Soy & Sesame Glazed Farmed Trout atop a pea and ginger purée. Dessert is a whimsical Sweet Safari Floor, a combination of mixed nuts gelato, chocolate sponge, and candied pistachio. With ‘quick options’ a long drive away, diners get to experience literally everything on the table prepared on-site and fresh.

The following night, we gather around the boma for a traditional South African braai. The Tapas Board features cheddar and herb roosterkoek, smoked hummus, and cured fillet carpaccio, while the Braai Board presents charred lamb chops, butter chicken, and boerewors served with millie pap and honey-glazed root vegetables. The evening ends with S’mores – a playful combination of chocolate espresso mousse and vanilla.

Mornings at Few & Far Luvhondo begin with a sunrise cappuccino delivered through a custom-made hatch in the Cliff Suite – an intimate touch that elevates the wake-up ritual. Breakfast unfolds with a choice of French Toast with Charred Banana and Crispy Bacon, a Build a Brekkie platter with eggs, bacon, and charred tomatoes, or a Breakfast Croissant filled with scrambled eggs and smoked trout or bacon.

The on-site farm is the beating heart of Few & Far Luvhondo’s culinary philosophy. Guests can taste its bounty in dishes like BBQ Pork Belly Rib with Red Cabbage Slaw and Sweet Potato Crisps or the Smashed Avo with Tomato Chutney and Micro Greens. Every meal feels deeply connected to the land, reinforcing the lodge’s ethos of regenerative tourism.

The pièce de résistance is the Soutpansberg Mountain-Inspired Tasting Menu – a five-course odyssey through the region’s flavours. Standout dishes include Smoked Teriyaki Fillet with Wasabi Aioli, Grilled Lamb with Curried Carrot Textures, and a delicate Cinnamon Gelato with Braised Grape and Cumin Shards. Paired with small-scale organic South African wines, this experience is a celebration of both nature and craftsmanship.

Few & Far Luvhondo’s culinary offering is more than just a feast – it’s a testament to how luxury travel can be served without leaving a negative impact on the environment. Whether dining under the stars, sharing stories around the boma, or savouring the flavours of the land, Few & Far Luvhondo offers a gourmet getaway that nourishes both body and soul. With Chef Sox at the helm and a dedication to carbon-neutral hospitality, this hidden gem is redefining the art of safari dining – one unforgettable meal at a time.

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