The selection on the grill comes from the large game stocks of the Kalahari: Kudu steak, Springbok loin, Elen fillet and some of it on the skewer. Also always on offer: lamb chops and beef steak. Cooking is done precisely to the point, according to taste from rare to medium to well done - yes, some people like it that way. The firewood from the camel thorn tree gives the special braai touch to this type of grilling in southern Africa.
And if the weather should be completely against it, thunderstorms put out the fire, then there is something very fine on the menu, like this Saturday: lobster for everyone. The Atlantic Ocean, which is rich in fish, is not that far away from Bitterwasser and therefore the shellfish is not an expensive delicacy here. In the restaurants on the coast it has a permanent place on the menu.
Yes, in Bitterwasser you can also enjoy the kitchen very well.
By Luc Stalman, Team Captain representing the Wilfried Grosskinsky Foundation
The second half of our 1000 km training camp has begun, and with the arrival of Felix Herold and Andreas Weitz, a new chapter unfolds.
By Luc Stalman, Team Captain on behalf of the Wilfried Grosskinsky Foundation
The annual 1000 km training camp in Bitterwasser has once again started exceptionally well.