Elewana Collection, a luxury safari brand under Minor Hotels, has completed renovations and introduced new culinary offerings at two of its Kenyan lodges: Elsa’s Kopje Meru in Meru National Park and Elephant Pepper Camp in the Maasai Mara.
The updates are part of Elewana’s ongoing investment in guest experience, ecological design, and locally inspired hospitality.
Both properties are recognized for integrating sustainability with classic safari experiences, drawing both international and domestic travelers interested in nature-based tourism.
At Elsa’s Kopje, which opened in 1999 and is named after the lioness made famous in the film Born Free, upgrades were made across all guest suites, including new furniture, improved lighting, and Nero-finished bathroom floors.
The Private House has been redesigned with a new bath and outdoor shower. The spa has also been expanded, and the main and private pools were refinished using terrazzo tiles.
A new in-house sundowner space has been introduced, alongside an outdoor cinema that will begin screening Born Free within the month.
Culinary updates at Elsa’s Kopje now emphasize Kenyan traditions. The kitchen serves a variety of dishes, including grilled meats, local stews, yoghurt parfaits, and pastries.
The aim is to provide guests with an authentic yet elevated dining experience that reflects the region’s culinary heritage.
Meanwhile, renovations at Elephant Pepper Camp, located in the Mara North Conservancy, have reached completion. This marks the final phase of a multi-stage project focused on preserving the camp’s rustic aesthetic while enhancing guest comfort.
Updates include new furniture for guest tents and communal areas such as the arrival space and mess and bar tents.
According to the Luxury Travel Advisor, the most notable addition at Elephant Pepper Camp is the introduction of “Elephant and Pepper,” a new fire-cooking concept. It centers on traditional African open-flame techniques, blending bushcraft methods with global smokehouse styles.
Guests can expect slow-smoked meats, ember-roasted vegetables, and fire-grilled seafood cooked over acacia wood. Complementary elements such as smoke-infused cocktails and foraged ingredients have been incorporated to create a multisensory dining experience.
For outdoor hospitality operators, these developments underscore a growing trend in safari and glamping markets toward immersive culinary offerings and culturally rooted design.
Both properties demonstrate how high-end camps are adapting their offerings to align with guest expectations for experience-driven travel while maintaining a focus on ecological sensitivity.
Business owners may take note of how combining locally inspired gastronomy with subtle infrastructure upgrades can enhance perceived value and differentiate a property in a competitive market.
Featured image by Elewana Collection via elewanacollection.com