5 Good Reasons to Book at Thonga Beach Lodge

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Posted on:May 28, 2016

Robinson Crusoe goes percale in these glass-fronted, thatched bush huts situated right at the pristine Mabibi beach in Northern KwaZulu-Natal. Here are our top 5 reasons to book a stay at Thonga Beach Lodge

Reason 1: The unspoilt golden beach of Mabibi is one of the cleanest, most beautiful beaches in the world, as it stretches forever to the North and South within the protection of the iSimangaliso Wetland Park.

 

Mabibi Beach is as clean as it is quiet - photograph by Carl Moller

Mabibi Beach is as clean as it is quiet – photograph by Carl Moller

 

Reason 2: The snorkeling right at the lodge and by boat to nearby safe coral atolls reveals a world of diverse oceanic life, including dolphins and turtles.

 

In snorkeling heaven

Happyish?

 

Reason 3: Thonga Beach Lodge is proud of its privileged position in protecting turtles and their nesting sites stretch along the shores right at the lodge and beyond.

 

This turtle baby struggles its way to the sea

This turtle baby struggles its way to the sea

 

 

Reason 4: The food at Thonga Beach Lodge receives repeated and well-deserved acclaim, with a chef who prides himself on discovery of top local produce. Here you can walk off the beach to taste the very best that this rich region has to offer, including sweet tropical fruits, fresh local seafood, healthy, modern culinary delights and decadent baked treats.

 

One of Carl Moller's artistic creations

One of Carl Moller’s artistic creations

 

Reason 5: The commitment of Isibindi Africa Lodges to local community support is inspiring and cultural tours, visits to the local primary school supported by the lodge and interactions with staff will leave you feeling that you contributed something to this special corner of the planet.

 

Thonga Beach Lodge supports the local Mabibi Primary School

Thonga Beach Lodge supports the local Mabibi Primary School

 

The feature photograph of this blog of Mabibi Beach at sunrise is by our multi-talented Chef Carl Moller.

 

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