About the Cuisine
Menus are based on seasonal, local produce sourced by Head Chef Tshering Lhaden, who delivers both Bhutanese and international dishes with strong flavours and an elegant finesse. Broths and buckwheats feature on menus, alongside farm-fresh salads and a few comfort classics.
Bukhari is our award-winning restaurant at COMO Uma Paro—named for the traditional Bhutanese fireplace that forms a dramatic centrepiece to its circular, pavilion-style design.
Our seasonally driven, nourishing meals rely on local organic produce ranging from red rice and hand-ground buckwheat flour to an array of vegetables, fruits and herbs. Valleys in the east and middle of the country supply our freshly-churned butter, farm cheeses, apple cider vinegar and wild flower honey.
Our food is always of the highest quality in order to deliver sophisticated menus that reflect the best of not just local cuisine but international tastes.