Slow food movement accommodation
The Antbear Guesthouse
Slow food movement in the Drakensberg
Our guesthouse believes in the slow food movement. People are enslaved by speed and have all succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat Fast Foods. Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors of regional cooking with you and banish the degrading effects of Fast Food. Fast Life has changed our way of being and threatens our environment and our landscapes. Our Slow Food philosophy with growing our and preparing our is our answer for you to become destressed and recharged. That is what we think real culture is all about: developing taste rather than demeaning it. And what better way to set about this than a visit to our guesthouse in the foothills of the Drakensberg.
The Antbear Guesthouse with its delightful thatched and wooden interiors is just perfect for that mountain getaway with the emphasis on slow food and relaxation
Relax, enjoy the view, take walks around the farm and savor the delicious food prepared by Andrew and Conny. There is a lot to be seen and done in the area. Experience some exquisite bushman rock art at Kamberg or drive up to Giants Castle and spend some time in the mountains. Day walks or overnight stays in the caves or mountain huts are both possible and very worthwhile. For those of you who are fanatical about trout then you'll find yourself in the right area. The safari feeling can be found in the Weenen or Spieonkop game reserves and of course the midlands meander offers plenty of opportunity to buy some local craftwork or just have a nice drive.
Meals are part of the real surprises that the Antbear has on offer, as home made cooking is an essential part of the menu. We like to use our own home grown organic vegetables and if we haven't got, then we lean heavily on those local providers with similar attitudes to our own. We both like cooking and are up to changing just about anything to suit tastes or philosophies. Our cooking experience is in part a journal, a record of events and memories expressed in recipes. In the course of our travels we have filed away many recipes and with them images of people and places and their lives. How food tastes has much to do with the associations we make and if you would like to hear the tales of our meals we would love to tell them.
See more about slow food at the Antbear guesthouse in the foothills of the Drakensberg
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