Klein JAN is located in the Tswalu Reserve in the remote Kalahari Desert region of South Africa. The restaurant is at the helm of renowned South African chef, Jan Hendrik van der Westhuizen. Jan’s flagship restaurant is his namesake – JAN – in Nice, France and Klein JAN (meaning ‘small’ JAN) is a celebration of his first restaurant on home soil.  

The picturesque farmhouse, housing Klein JAN, is encompassed by red sand, arid shrubs and a calming natural stillness while an old windmill stands proudly adjacent. A welcoming to Klein JAN commences with handwashing followed by a drink selection – the rooibos whiskey sours is a fantastic choice. Following the initial rustic farmhouse oasis, guests are guided down an underground stairwell where a modern-day architectural marvel awaits. Klein JAN’s pride and joy includes a 25-metre-long underground tunnel, forming the gorgeous restaurant cellar. Here you can find local seasonal produce, aging meat, salts and of course some phenomenal wine. Past the cellar and kitchen lies the gorgeous restaurant boasting unobscured views of the Tswalu Reserve through large glass windows.

Klein JAN serves up exquisite dishes incorporating traditional South African flavours and local Northern Cape produce – think Kalahari truffle, Kudu biltong, makataan (wild watermelon), mosbolletjies (a type of sweet bread), boerewors, spekboom and dombolo (a type of steamed bread). The restaurant also offers an extensive wine selection highlighting some phenomenal lesser-known local wines from Prieska and Upington. While the exceptional fine dining cuisine is certainly the star of Klein JAN, it needs to be said that the excellent service is world-class and deserving of a mention. Klein JAN offers diners a truly unique experience; an opportunity to experience South African fine dining in the heart of a magnificent wildlife reserve. It doesn’t get more special than that.

You can find more information and further details here https://janonline.com/restaurantkleinjan/