Our chefs take great pride in preparing dishes that mirror the rich heritage of the region and the hospitality of the Zambian people. At Royal Chundu, all our fresh supplies come from a 3km radius of the lodge to minimise our carbon footprint, provide income for our local community and farmers and deliver absolute freshness and taste to guests.
We use ingredients that are truly Zambian and weave them through our cuisine. While the presentation is international in appearance, the Zambian flavour is present in every meal: from the berry-smoked quail (grown locally at our village school), to poached seasonal cumquats, to watermelon (a local specialty) and feta salad, to spinach creamed with ground peanuts, a staple Zambian crop. We purchase fresh fish, such as bream, from local fishermen.
The lodge kitchens recycle all biogradeable waste via our wormery which in turn feeds our on-site, organic vegetable garden. In addition, we have our own free range chickens and fresh eggs every morning. All water is recycled and purified on the premises.
A Choice of Dining Areas
The Dining Rooms
There are two dining rooms – one at River Lodge and one at Island Lodge. Each is sophisticated and spacious with an elegant ambiance. The viewing decks in front of the restaurants are ideal for outdoor meals, providing a tranquil setting on the Zambezi River.
The Chief’s Boma
This open air dining area offers a unique African experience under the stars where you’ll be treated to live entertainment from the masked Makishi dancers, roaring fires and a traditional culinary adventure.
There are fully serviced bar facilities on the mainland and on the island for you to enjoy your favourite tipple at.
We offer a range of dining experiences at Royal Chundu. Weather permitting, we can also organise lunch or dinner on a private boat cruise as well as lunchtime and sunset picnics and in-room dining.