Nearly all the lodges of the Gondwana group will reopen their doors as the restrictive measures against the spread of the Covid-19 pandemic are eased. Namibia’s President Hage Geingob announced on 28 May 2020 that Stage 3 under the State of Emergency will start on 2 June 2020 as planned, the only exception being the Walvis Bay local authority area (back to Stage 1).
Exceptional hygiene standards have always been a priority at Gondwana Collection Namibia. We will continue to ensure that all guests and employee interactions and facilities adhere to these and any newly recommended efforts to avoid the spread of any viruses. We are taking all precautions to ensure the continued health and safety of all our guests and employees.
To comply with hygiene standards and social distancing rules, the meal plans at the Gondwana lodges were adapted. During Stage 3 we will offer a comprehensive à la carte breakfast and lunch menu and three-course plated dinners will be served. The plated dinner costs N$ 220.00 per adult (N$ 110.00 per child aged between 6 and 13 years); Gondwana Card discounts do not apply to the dinner rate. Day visitors are not permitted.
All Camping2Go and self-catering facilities, as well as campsites, remain open during Stage 3, except Chobe River Campsite due to the recent flooding.
The newest lodge in the Collection, Etosha King Nehale, is set to open on 10 June. The lodge is located on the Andoni plains just one kilometre from Etosha’s northern-most King Nehale gate and provides a springboard into the Kunene, Kavango and Zambezi regions. This will also give tourists exposure to the rich and colourful culture of the Aawambo people and help to bring tourism to the north-central regions of the country.
As the COVID-19 pandemic spread across the world, it has caused major disruptions and uncertainty in many industries, but few as vivid as in the international travel and tourism industry. This situation remains fluid and can continue to change. Gondwana Collection Namibia is fully aware of the current situation and will continue to monitor the state of affairs and the resulting changes to our industry and guests’ needs.
Inke Stoldt