Fringing the Atlantic Ocean coast of South West Africa, Namibia is known for its stark contrasting beauty and mesmerising desert landscapes scattered with endless swathes of savannah and bushland. This photographer’s paradise features a collection of breathtaking natural wonders such as the red dunes of Sossusvlei, the windswept Skeleton Coast, and the semi-precious stones of Spitzkoppe. Kayak with seals in the Walvis Bay Lagoon, explore the bustling capital of Windhoek, view the German colonial buildings of Swakopmund, hike through the Fish River Canyon, catch a glimpse of the desert-adapted elephants and lions of Damaraland, and learn about the Himba people of the Kaokoland area. Enjoy countless desert adventures, including climbing the world’s highest sand dunes, exploring the desert ghost town of Kolmanskop and sandboarding, quad biking, and horse riding through the desert dunes. Don’t miss the opportunity to enjoy world-class birdwatching and wildlife spotting in the lush Caprivi Strip and the vast Etosha National Park as well as eco-tours into the Namib Desert, the oldest desert in the world.

Tourist Information

Language – English, Afrikaans, German

Currency – Namibian Dollar (NAD)

Visa – Required for some countries

Airports – Windhoek Hosea Kutako International Airport (WDH).

Climate – Daytime temperatures are very hot, especially in summer and nights are cold

Best time to visit – June to October (all parks); November to February is very hot.

Must visit – Etosha Natonal Park, The Skeleton Coast, Namib Naukluft Park, Fish River Canyon, Sossusvlei, Twyfelfontein, Caprivi Wetlands, Kalahari Desert, Swakopmund, Kaokoland, Bushmanland

Food – Biltong (an air-dried meat, usually made from beef ostrich or kudu), Rauchfleisch (smoked meat), wild meat such as antelope, ostrich or zebra are a popular choice for a braai (barbecue), Potjiekos (stew, usually cooked over a camp fire and made with meat or chicken and vegetables), seafood, on the coast — especially oysters, Kalahari truffles (black and white truffle, served up thinly sliced with olive oil, together with a thick ostrich steak).

Drinks – Windhoek lager and DAS Pilsner (local beers), Oshikundu (traditional drink made from millet), Neuras Namib (red wine), Mataku (watermelon wine)

Tipping – 10%


Deadvlei in Namibia

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