Travel News - New Places - Fig Tree Bed and Breakfast
Fig trees have been around since the book of Genesis and have played a significant role in the history of man. Buddha is believed to have attained ‘supreme knowledge’ while meditating beneath the branches of a fig tree and the tree has been linked to anything and everything, from peace to prosperity, harmony and unity.
But tales about figs aside, the newly opened Fig Tree Bed and Breakfast offers stylish, elegant accommodation within the heart of Windhoek. A three-minute walk from Maerua Shopping Mall and close to the central business district of Windhoek, it is perfectly situated for the Fig Tree niche market – executive, business travellers and the elegant tourist. Designed by well-known architect and figurehead in the tourism industry, Claud Bosch, the six current boutique-style suites (they are planning to expand with a further six) are simply luxurious. Claud explains, “There is a shortage in business accommodation in Namibia in general and as this is something I’ve always wanted to do, I saw this as the perfect opportunity.” Fig Tree Bed and Breakfast is situated in the very property that used to be his house. Fully equipped Fitting in with the business traveller’s needs, each room has a printer and additional stationery, DStv and 24 hours, free uncapped Internet. All rooms are equipped with a kitchenette and a safe. The heated swimming pool, juice bar, covered lapa and barbecue and the gymnasium add that extra bit of convenience at your fingertips. Conference facilities for up to 20 patrons are available on request. Safe parking is available on site and transport can be arranged, as well as activities in and around Windhoek, ranging from fresh-water fishing and horse riding, to hiking and game views. Air taxis to other tourist attractions in Namibia are another option.
Dexter Bosch, the live-in manager (and son of Claud), who received his training at Africlassic River Lodge in Rivonia, South Africa, also comes with the convenience of being on site 24 hours a day, seven days a week.
The in-house chef, Cellia Gomachas, serves an extraordinary continental or English breakfast, and lunch and dinner are available on request. Cellia, who has been cooking professionally since 1992, explains it as follows, “Cooking is in my family. My grandmother was a chef, my mother is still a chef and I always knew that I would be a chef too. It’s the experimenting with different foods that drew me to the job!” With an organic garden on site, the vegetables are always fresh and add a personal touch to the meal. The rest of the staff are all Hereros, their colourful traditional dresses even matching the furniture in the lounge area. (MvR)
