From river junctions to borderlines, Between U & I is turning the long table into Botswana’s most stylish cultural moment. As 2026 kicks off, all eyes are on Kazungula where food, travel and identity are about to collide If you weren’t in Maun for the traveling Long Table Experience, you felt it anyway. The videos, sunset shots, the “you had to be there” captions that flooded timelines and triggered instant FOMO.
Somewhere between the boat cruise arrivals and plates landing like poetry, the Between U & I Long Table Experience quietly became that cultural moment that people are still referencing. Now, it’s moving again. And this time, it’s headed somewhere symbolic.
Kazungula isn’t just another destination. It’s where borders, trade routes and waterways converge — Botswana, Zambia, Zimbabwe and Namibia in one breath. Taking the Long Table there turns a dining experience into a cultural statement.
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Founder Uyapo Ketogetswe puts it plainly: “With Kazungula, we are leveraging its unique geographic position where borders, trade routes and waterways converge to create an experience that speaks to shared heritage and cross-border connection.” In 2026, the Long Table is evolving from a beautiful idea into an intentional platform for destination storytelling. And youth culture is watching closely. Experiences are the new currency not just where you go, but what it means.
What made Maun special wasn’t just what was on the table, it was how guests got there. The journey mattered. The waiting mattered.
The landscape mattered. That philosophy is being doubled down on in Kazungula. “The experience will extend beyond the table itself,” Ketogetswe explained to Time Out.
“Incorporating journey, landscape and local collaboration to encourage longer stays, deeper engagement and repeat visitation.” One of the most talked-about elements from Maun was how deeply local the menu felt without feeling predictable. Waterlilies harvested from Maun’s waterways became tswii. Ngamiland bream starred in battered fish tacos.
Lerotse ice cream, made from freshly prepared kgodu ya lerotse, closed the night. Meanwhile, global premium beer brand Stella Artois elevated the experience from arrival to final toast. As guests stepped into the riverside setting, they were welcomed with a refreshing Stella-based cocktail: the Stella Star Martini.
“Our approach is built on place-based partnerships and sustainable local value creation,” said Ketogetswe. “Ingredients are sourced within the host region wherever possible, while menus reflect local food systems, seasonal availability and traditional knowledge.”
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