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.
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.
In early September, the containers holding the gliders for the 2026/27 season were loaded in Waghäusel. Transported by trailer, truck, and cargo ship, the gliders are now on their long journey to Namibia, to the Bitterwasser Flying Lodge.