Kruger Shalati: The Train on the Bridge has retained its two MICHELIN Keys, with its hospitality team continuing to refine the dining experience alongside the service and setting that have earned the property international recognition.
Situated on the historic Selati Bridge above the Sabie River in the Kruger National Park, the property was among the South African hotels recognised when the MICHELIN Guide introduced its hotel distinctions to Africa in 2025. For Concession General Manager Gavin Ferreira, retaining the award is a reminder that exceptional hospitality depends on consistency, from the first welcome to the food served at the table.
The team was taken by surprise when Kruger Shalati first received two MICHELIN Keys. There had been no advance notice of an inspection, and the anonymous guest experienced the property as any other visitor would.
“The guest made a booking just like anyone else and experienced the high quality of service that every guest receives at Kruger Shalati,” says Ferreira.
Since then, the team has continued to refine its offering, including the food and wine menus. A dedicated sommelier has joined the hospitality team, while Ferreira and Executive Chef Vusi Mbatha travel twice a year to experience leading restaurants and emerging menu trends, bringing fresh ideas back to the Kruger.
Bringing new ideas into the kitchen
For Mbatha, the food at Kruger Shalati is increasingly shaped by its surroundings, drawing on local culture, the landscape and the ingredients and stories associated with the region.
That approach will take centre stage on 27 and 28 November 2026, when Mbatha cooks alongside acclaimed, classically French-trained chef Wandile Mabaso as part of the Motsamayi Chef Collaboration Series.
The initiative was developed to bring outside chefs into the kitchen for more than a guest appearance or a limited-edition menu. It also creates an opportunity for the teams to exchange knowledge, learn new techniques and approach familiar ingredients from different perspectives.
Ferreira describes this exchange as “cross-pollination”, with the aim of allowing new ideas to benefit the wider kitchen team beyond the collaboration itself.
For diners, the series offers an opportunity to experience the work of two chefs in a setting where the food is closely connected to place. It also reflects a wider focus on developing the dining experience without losing the property’s South African identity.
Why consistency matters
The culinary offering forms part of a broader approach to hospitality at Kruger Shalati. The team pays attention to the smaller details, from the presentation of a room to the welcome guests receive and the service accompanying a meal.
Ferreira says warmth must be supported by the quality of the experience itself. As he puts it: “You can’t just serve them a smile for breakfast. They’re going to eat something.”
Many team members come from communities around the Kruger National Park, and some began their hospitality careers at the property. Their approach to service is supported by ongoing training, helping the team maintain standards while bringing genuine warmth to the guest experience.
Retaining two MICHELIN Keys gives the independent South African hospitality group Motsamayi Tourism Group an internationally recognised benchmark as it continues to grow its profile. The group also operates Sanctuary Mandela in Johannesburg.
For Kruger Shalati, the recognition is not an endpoint. The focus remains on refining the food, service and overall experience, with the chef collaboration series providing another opportunity to exchange ideas and develop the team’s skills.
The Motsamayi Chef Collaboration Series
The collaboration featuring Executive Chef Vusi Mbatha and Wandile Mabaso takes place on 27 and 28 November 2026 at Kruger Shalati: The Train on the Bridge, Kruger National Park.
For information and reservations, visit krugershalati.com.
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