Dining at Cottar’s is rooted in our history and heritage, our local cultural diversity and has become an integral part of our sustainability journey. In our kitchen, with every recipe and every menu, our chefs are continuously adding to your culinary journey. Every taste is a reminder of Kenya’s rich and flavourful culinary diversity, interpreted with fresh, modern twists. It’s no easy feat; creating a refined, seasonal dining experience in the middle of a vast and secluded area of the Mara, it requires resourcefulness, creativity and teamwork. Our chefs, under the capable mentorship of our Head Chef Bonny, continue to surprise and tantalise tastebuds with magical morsels that are nearly all made from scratch.
Whether out on a wildlife drive, tucking into a picnic breakfast or lunch, or enjoying a barbecue African dinner, our food is consciously and ethically sourced, with regional produce sourced from dedicated, passionate farmers, artisans, makers and producers of all things edible.
At Cottar’s, dining is not confined to regular mealtimes but is part of the everyday experience, and food and drinks are there to be enjoyed at any time. From private dining on your veranda to a bush dinner, the dining experience is tailored to each individual.