Dunya Camp in the North Georgia mountains will launch a $2,688-per-couple Omakase Weekend on select dates in late November 2025, blending chef-driven fine dining with luxury glamping, according to the resort’s press release.
Omakase, Japanese for “I’ll leave it up to you,” typically entrusts diners to the chef’s multi-course discretion. Dunya Camp adapts that tradition to the forest, promising menus that showcase seasonal ingredients and regional terroir.
“We’re not just feeding guests—we’re inviting them into a conversation with the landscape. Omakase is about trust. It’s about letting go. And in that surrender, there’s a rare kind of luxury,” said owner Sangeetha Ramkumar.
The camp says each course will be plated in a series of intimate settings. Couples can expect starlit suppers, fireside breakfasts and candlelit dinners overlooking the mountain ridgeline at various points during the weekend.
The Friday-to-Sunday format is designed to immerse guests in both nature and cuisine without rushing the pace.
Overnight accommodations come in safari-style tents outfitted with plush bedding, modern bathrooms and private decks angled toward panoramic views.
Beyond the tents, the property offers private hot tubs, barrel saunas, wood-burning fireplaces and outdoor kitchens. The amenities are positioned as restorative extras for couples seeking quiet seclusion rather than campground bustle.
The Omakase Weekend is sold as an all-inclusive package covering meals, lodging and on-site amenities with no hidden fees. Check-ins are limited to Monday, Wednesday and Friday throughout the season, and weekend stays require a three-night minimum to preserve what the company calls a curated atmosphere.
Glamping operators could apply revenue-management principles to premium experiences, using dynamic pricing and limited inventory to protect margins and increase average daily rate.
Beyond the guest stay, data-driven engagement is becoming more common—many operators use post-visit feedback and social sharing prompts to guide pricing and service decisions.
Delivering fine-dining experiences in remote settings also introduces logistical challenges familiar to off-grid resorts: ensuring food safety, maintaining kitchen mobility, and planning for weather or wildlife impacts.
The launch arrives as experiential culinary travel converges with the boom in upscale glamping.
By marrying a chef-led tasting journey with plush tents and mountain solitude, Dunya Camp positions its Omakase Weekend as both a romantic escape and a playbook for outdoor-hospitality operators looking to diversify revenue through high-touch, high-yield events.
Featured image by Dunya Camp via facebook.com/dunyacamp