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Kisoro Season 2025-2026
❋ Farm-To-TableFood on Kisoro Art Island is shaped by place, season, and care.
Our farm-to-table approach begins on the island itself, where vegetables and herbs are grown using permaculture principles and harvested as needed. What is grown here is what is served — fresh, seasonal, and closely connected to the land.
❋ The GardenThe island gardens provide much of the produce used in our meals. Grown without excess and with attention to soil health and balance, the gardens reflect a slower, more considered way of producing food.
Ingredients move directly from garden to kitchen, keeping flavors clean and unforced.
❋ The Program
The farm-to-table program is led by Kasolechiza, a trained permaculture practitioner from the Nakivale Refugee Settlement. His experience informs every stage of the growing process, from soil preparation to harvest.
The focus is on resilience, regeneration, and working with natural systems rather than against them.
❋ From Garden to Kitchen
Meals are guided by what is available and ready. The kitchen works closely with the garden, allowing menus to change naturally with the seasons and daily harvest.
Food is prepared simply, allowing the quality of the ingredients to remain at the center of the experience.
❋ An Integrated Experience
The farm-to-table experience is part of everyday life on the island. Guests are welcome to see the gardens, observe the process, and understand where their food comes from.
It is a quiet but essential part of how Kisoro Artis Island functions — thoughtful, sustainable, and rooted in place.