This year, as so often, we had temperatures above 30°C and lots of sunshine. Due to heavy rainfall in recent days, for which the locals pray, we were even able to marvel at a lake in the pan.
The gliding weather was also at its best, even if there was still room for improvement. Despite a rather low base, flights of over 800 km were still possible over Christmas.
Around 7 p.m., the highlight of the day began: dinner together at a long table. We started with a get-together with a choice of refreshing sparkling wine or orange juice.
Mr. Thomas serves freshly chilled sparkling wine and orange juice.
View of the palm tree avenue
Before sitting down to dinner, guests were treated to this impressive sunset.
A wonderful menu awaited the guests at the table. It began with an amuse-bouche.
A green salad with biltong, orange, and avocado. This was followed by a buffet of various appetizers, including freshly caught cod. Johannes Kammerer, Jan Knischewski, and Guy Bechtold caught this for us on a trip to Swakopmund. For the intermediate course, Chef Mario and his team served a fresh lemon sorbet.
The main course consisted of turkey and mini beef fillet, as well as the long-awaited springbok. The wonderful meal was rounded off with various desserts, including macarons, crème brûlée, and a light chocolate mousse.
Christmas in Bitterwasser – always a unique experience!
Translated with DeepL.com (free version)
A stay at the Bitterwasser Lodge is usually beyond the financial means of young pilots. At the same time, the next generation is the key to the future of our wonderful sport—and of the lodge as well. That is why supporting young pilots is a core part of the Bitterwasser Flying Center’s mission.
Early October is the ideal time to prepare the runways for flight operations. You can land at the Bitterwasser Flying Lodge in every which direction—depending on how you look at it, on 8 runways (plus one emergency runway), each in two directions. Jeremias carefully levels the landing area over the course of several weeks.