Dining and Cuisine

Olarro prides itself on its cuisine, using the finest fresh ingredients from its eco garden to create unique signature dishes and gourmet meals. Our chefs have been trained to the highest standard, and our wines are chosen to perfectly complement your fine dining experience.

  • Northern Lounge
  • Bush Dining
  • Eco Garden
  • Recipe of the Month

Northern Lounge

The Northern Lounge overlooks the Loita plains and is used by the seven Main Olarro cottages. The expansive decks offer 180-degree views across this pristine corner of Africa. There is also a sundeck, lounge area and bar, indoor fireplace as well as an open-air fireplace under the African stars.

Bush Dining

Enjoy bush sundowners where drinks and snacks are served at a specially chosen site offering stunning views of the sunset over the rolling hills and plains. Bush dinners offer a spectacular dining experience under a star-studded sky, or a picnic table can be set up for guests who want to enjoy al-fresco dining within the beautiful grounds around Olarro.

Picnic Hampers

For guests enjoying a full day game drive into the Maasai Mara, Olarro offers a luxury picnic hamper with delicious light meals and beverages.

Eco-Garden

Guests at Olarro enjoy culinary delights made from the freshest vegetables and herbs grown organically at Olarro’s Eco Garden. Vegetables and herbs are grown using community initiative vermiculture and vermicast as compost. Guests are welcome to accompany the Chef to take their pick of the freshest herbs, salad greens -including some rare varieties of lettuce - and vegetables from the garden for a customised salad or entree.

Cucumber Soup

This soup can be served hot or cold

Makes 4 servings

1 oz butter
1 onion, peeled and chopped
1 oz flour
1 pt chicken stock
1 lg peeled and chopped cucumber
Salt and pepper to taste
1 tsp chopped fresh mint
1 tsp chopped fresh parsley
¼ pt cream

Method

  1. Melt the butter and cook the onions gently.
  2. Stir in the flour and slowly pour in the stock making sure the flour does not hold together, beat together.
  3. Add the cucumber and cook for 5 minutes.
  4. Leave to cool then blend in a alender.
  5. Return to the heat if serving hot and heat for 5 minutes.  Remove from the heat and add the cram and fresh herbs.  Season to taste.
  6. If serving cold, do not re-heat the soup but leave in the fridge for 1 hour before serving.