




 | |
|
Mai's
Guest Lodge ~ Prince
Albert
|
|

|
|
Prince
Albert
is a peaceful village in the Karoo. The mountains which shelter the
village provide spring water which has created this little
oasis.
The
climate is superb, with sunshine nearly every day and spectacular night
skies. The village has beautifully preserved
Cape
Dutch,
Karoo
and Victorian buildings, the streets are wide and there is little
traffic.
There
are a number of coffee shops and restaurants where you can enjoy local
cuisine. Prince Albert
is known for its sun-ripened fresh and dried fruit, especially figs and
apricots. In the
Prince Albert
Valley, to the south of the village, farmers have restored vineyards last
farmed in the 19th century.
Karoo
lamb, olives, olive oil and cheese are local delicacies. |
|
A
market is held every Saturday where organic fruit and vegetables, fresh
baked bread, homemade jams and pickles are sold.
In
April the Prince Albert Town and Olive Festival offers a street market,
delicious food, live music, children’s theatre, art exhibitions, open
homes and gardens, cooking demonstrations, a half marathon, cycle race and
lots more.
The
annual Oktoberfest brings visitors from around the country to raise a
glass to HRH Prince Albert, consort to Queen Victoria, after whom the
village is named. |
|
A
short drive takes you to the start of the Swartberg
Pass.
Prince Albert
is the perfect base for exploring all the wonders of the Swartberg
including Gamkaskloof - "the Hell" and Meiringspoort. |
|

|
|
Prince Albert
is well situated for overnight stops from Gauteng, Cape Town
and
Port Elizabeth. The Garden Route
resorts and beaches are just two hours away. Oudtshoorn, the Cango Caves
and the
Karoo
National Park can be reached in a little over an hour. |
|
~
A local blessing ~
May the embers from the open hearth warm your hands,
May the sun's rays from the Karoo
sky warm your face,
May children's bright smiles warm your heart,
May the love of friends warm your soul.
|
|
home
accommodation lots to do
Prince Albert contact Mai rates
thanks to Sheila Coutouvidis for the
photographs on this page
|
|