Because safari camps are generally so remote, staff have unconventional schedules, sometimes working weeks at a time before flying out for a long break; Charity Cheruiyot, for instance, will guide travelers through areas like the Oloololo Escarpment, which has beautiful views over the reserve, for six weeks straight, followed by two weeks off. Nairobi, the Kenyan capital and gateway to the Maasai Mara, is often where she spends that down time. When I want a Dawa, the unofficial drink of Kenya made with vodka and lime, I head to Tamambo. My tip: hit up the Karen Blixen Museum, which is in the same part of town, then swing by for lunch, cocktails, or a traditional nyama choma barbecue at one of the tables in view of the acacia trees. So few travelers to the Mara make it to Brown’s Food Co. but they should go before they get their flight home from Nairobi—they will love it! This place makes its own cheeses and ice creams, like a working a dairy farm.
SOURCE: CN TRAVELER