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Explora los sabores auténticos de Bhutan en una experiencia gastronómica inolvidable.
Bhutan is a fascinating and isolated Buddhist kingdom located on the eastern slopes of the Himalayas, sandwiched between China and India. Known poetically as 'Druk Yul' (the Land of the Thunder Dragon), it is the only carbon negative country in the world and a pioneer in measuring its development using the Gross National Happiness (GNH) index. It stands out for its virgin high mountain landscapes, cliff-hanging monasteries such as Paro Taktsang, monumental monastery-fortresses (dzongs), intact spiritual devotion and the strict preservation of its ancient traditions.
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Bhutanese gastronomy is unique in Asia and extremely original: hot chilies ('ema') are not considered a mere condiment or spice, but the main vegetable of the meal. It revolves around traditional artisan cheese ('datshi'), high mountain red rice, cold-cured meats from the Himalayas (yak, beef and pork) and wild plants collected in the forests such as young ferns and wild mushrooms.
The undisputed national dish of Bhutan, present in practically every daily meal. It consists of a boiling casserole of fresh hot chili peppers (green or red) cut lengthwise and cooked with melted local cheese (datshi), clarified butter, garlic and tomato, served over plenty of red rice.
Extremely popular and somewhat milder variations of the national dish. Kewa Datshi is made by cooking young mountain potatoes in creamy datshi cheese sauce and sliced chilli; Shamu Datshi uses local wild mushrooms collected from the humid forests of the Himalayas.
Traditional slow-cooked pork stew with slices of 'Sikam' (cured and air-dried cold mountain bacon), white winter radish ('daikon'), large dried whole red chillies and green wild spinach leaves.
Comforting and spicy dish of finely chopped or shredded chicken, cooked in an aromatic broth with plenty of ripe tomatoes, freshly grated ginger, garlic, chives, cilantro and green chilies.
Large steamed or fried dumplings filled with seasoned minced beef, pork or fresh cheese with cabbage. They are always eaten accompanied by 'Ezay', a very powerful homemade spicy sauce made by crushing dried chilies with fresh cheese, onion, tomato and Sichuan pepper (tingye).
Much-loved seasonal specialty made with tender, curly shoots of wild ferns collected from the Himalayan forests, stir-fried and cooked with creamy datshi cheese sauce and fresh chillies.
The traditional drink par excellence of the Himalayas. It is made by blending pressed black tea leaves with boiling water, coarse salt and a generous portion of fresh yak or cow butter, resulting in a hot, salty and very nutritious drink to combat the cold.
Traditional artisanal spirit obtained from the fermentation and home distillation of rice, wheat, barley or millet. It is served hot, often on festive occasions enriched with clarified butter and a poached egg inside.
Made in Bumthang and Paro using pure water from glacial springs and local grains. The Red Rice Lager (with high-altitude red rice) and the Druk 11000 beer stand out, highly appreciated by locals and visitors.
Black tea infused with fresh whole milk, cane sugar and crushed cardamom pods, consumed in cafes and homes during breaks in the day.
The concept of a Western sweet dessert barely exists in traditional cuisine; Instead, ceremonial preparations such as Zow Shungo (crispy toasted red rice mixed with fresh butter, palm sugar and dried fruits) are tasted.
Traditional dry cookies and fritters made with wheat flour, butter and sugar, molded into complex geometric or floral figures and fried until crispy, typical of the New Year festival (Losar).
Small cubes of yak cheese dehydrated and hardened in wood smoke for months. They are chewed slowly for hours as an energizing snack on mountain hikes and shepherd treks.
Organic apples harvested from Paro's high altitude orchards are famous for their sweetness and crunchy texture, served fresh with pure wild honey from Himalayan bees.
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View full guideThe traditional drink par excellence of the Himalayas. It is made by blending pressed black tea leaves with boiling water, coarse salt and a generous portion of fresh yak or cow butter, resulting in a hot, salty and very nutritious drink to combat the cold.
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