How to Start the Day on the Zambezi

| Tamlin Wightman

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“Breakfast remains the cornerstone of every trip,” wrote Bill Prince, Deputy Editor of British GQ Magazine, in a recent piece, Breakfast like James Bond, for Relais & Châteaux‘s magazine, Instants.

“Now, wherever I am in the world, and wherever I’m staying I’ve become a stickler about how I start day. And for me, Bond’s ‘when in Rome’ attitude is essential. So it’s black coffee and focaccia in Liguria, black coffee and pan con tomate in Marbella –or baguette grillé if I’m in Paris. Of course, in the US, it’s you-know-what and the quintessential American heart-starter of scrambled eggs, wheat toast and crisp-to-the-point-of-crackling bacon.”

You never know what might happen as a day unfolds, but a good breakfast is all the preparation you need. If there is one travel essential we recommend, this is it. So how should you start the day “when on the Zambezi?”

Here are a few ways that our guests start their day with us. And when it comes to coffee… as long as it’s served on a silver tray and chitenge napkin, we have it any which way.

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Granola buffet

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Breakfast on the Zambezi

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Discover more about the Royal Chundu dining experience here or contact us to find out more.