This is a vague question. The times of opening are best addressed to Management. However, the reader may find the following of interest. It is adapted from a book I am writing. When we arrived in Iringa, we drove another 50 kilometres southwest of Iringa to the Kisolanza Farm. We arrived rather late in the evening. Despite the darkness, it was not difficult to notice that this was an excellent campsite. It is a working Farm. They produce everything here. So what you will dine is fresh and produced in the Farm itself. The owners have successfully managed to unite what they found already existing here with what they added. The Restaurant, was constructed to integrate the ruins of an old mud building. We believe that the wooden beams on the roof are of the same wood it had previously and they covered the roof with the same type of straw. Look at the terracotta urns and the candles lighting up the mud alcoves. The light from the fire place strikes the mud walls and is thrown back in a golden glow. It makes the place attractive, inviting, romantic and intimate.You will probably be invited to a typical Maasai dinner. Go to the Bar and come back brimming with smiles as you carry cups of hot chocolate with Zani. We were ushered to the dining room area with a long table, lit with candles and already set out with plates, cutlery and napkins. We took our seats and prepared ourselves for a traditional Maasai dinner. The dinner was served, it seemed, by ministering angels whose movements were so soft and silent as if their feet never touched the ground. Large bows with steaming Carrot and Cardomon soup were placed soundlessly on the table. We served ourselves with the aid of a ladle. The bread rolls, fresh and hot from the oven were a delight and some broke them into pieces and dropped them into their bowls before consuming the soup. What followed titillated the senses. Bean stew, Beef cooked in tomato and fresh ginger with a hint of garlic, Spinach and onion, sweet potato and Ugali. The latter is the staple maize meal of Tanzania and other countries of the African Great Lakes region. The maize flour is mixed with water and cooked to bring it to a porridge like consistency. “The Spinach tastes like what our cook gathered from the jungle”. Being a working Farm, it is probably the same. We wouldn’t be surprised if that variety is cultivated here for culinary purposes”. On our way out,we bought Chocolate Brownies as a little treat. Content and fully fed, we retreated to our tents and fell asleep as soon as our heads hit the pillow. On the following morning, our positive thoughts about the Kisolanza Farm were corroborated thanks to the light of day. We realized that we had pitched our tents on a well kept and manicured garden. There were numerous trees and these in turn attracted a variety of birds. The songs of those birds, at awaking moments were a delight to our ears. There were numerous pathways all bearing a sign indicating what was ahead. So were the signs to the showers which provided hot water. The long drop toilets were the cleanest we ever used. They were ecologically friendly and devoid of any malodour. “We were sad to leave this beautiful campsite.