Durbar Marg · Wednesday to Sunday · 19:30
Nine courses.
One table.
A single seating each night for twelve guests, around one long table of Himalayan walnut. It's a slow, candle-lit journey from the Terai to the high passes, told through Nepal's forgotten ingredients.
12seats a night
“Nepal has four thousand edible plants. Most restaurants cook with forty.”— Chef Anup Gurung
After twelve years in kitchens in Copenhagen and Tokyo, Anup came home to cook with what Nepal forgets: jimbu from Mustang, timur from Rukum, wild honey from the cliffs of Lamjung. Every menu follows one season and changes the day that season ends.
Take a seat
at the table.
Tonight's availability is below. Filled circles are taken. Bookings open 30 days ahead, and dietary needs are handled with 48 hours' notice.