Gourmet wonders of Bhutan: Culinary magic in the Land of the Thunder Dragon

A Taste of Bhutan with Six Senses

Bhutan, known as The Land of The Thunder Dragon due to the fierce thunderstorms that roll in from the Himalayas, exudes an enchanting and mysterious charm. Imagine five valleys, each a jewel, hosting the uniquely designed lodges of Six Senses Bhutan. Here, culinary artistry merges with sustainability to create memorable dining experiences, bringing the Eat With Six Senses philosophy to life through expert chefs and fresh, seasonal ingredients.

Here, food isn’t just sustenance; it’s an experience. You’ll enjoy nutritious, delicious meals that leave you feeling revitalized.

Executive Chef Isa embodies Eat With Six Senses‘ guiding principles: natural ingredients, local and sustainable, and less is more. His dishes are crafted from fresh, wholesome ingredients, ensuring that every meal introduces you to authentic Bhutanese flavors.

Unique lodges, diverse flavors

Each lodge boasts its own distinct charm and culinary diversity.

From lush orchards to organic vegetable gardens and rice paddies, the variety is endless. Local delicacies like Gouda cheese, fresh butter, and honey from home-grown bees make every meal an adventure for the palate.

Chef Isa’s passion for Bhutan’s culture and traditions shines through in his cooking.

“I feel inspired by Bhutan’s unique culture, rich in tradition and history, and the way it blends so beautifully with our Eat With Six Senses philosophy and ethos. Take our riverside picnic experience at Six Senses Bumthang; our chefs cook fresh fish on heated river stones over woodsmoke as guests feast in a pine forest setting beside a clear, fast-flowing river. There’s nothing else in the world quite like it.”

A global chef’s local mission

Executive Chef Isa, a Le Cordon Bleu alumnus, has honed his craft in kitchens across the gloe, from Scandinavia to Australia. Seeking a unique challenge, he found it in Bhutan.

Committed to the Eat With Six Senses philosophy, Isa and his team import almost nothing, relying instead on the bounty of local, mostly organic produce.

This commitment to sustainability means everything on your plate, from carrots to buckwheat cassoulet, bursts with real, unadulterated flavor.

The zero-waste policy at Six Senses Bhutan ensures every part of the ingredient is used. From fruit rinds to nut pulp, nothing goes to waste. This circular approach to food production not only minimizes waste but also adds depth to the culinary creations. It’s a beautiful, sustainable way to dine.

A food lover’s journey through Bhutan

Pickles, preserves, and plant-based menus at Six Senses Thimphu

Nestled in a steep valley, Six Senses Thimphu sits among richly forested mountains, ancient monasteries, and temples.

Apple orchards fill this valley, producing a bountiful harvest used for chutneys, preserves, and pickles that serve all five lodges.

These homegrown apples are also transformed into apple cider vinegar, the key ingredient for fire cider.

“Not to be confused with cider you might drink on a sunny day, this is a shot of something much more powerful,” says Executive Chef Isa. “Take your daily hit during your stay to boost your gut health, immune system, and powers of positivity.”

Executive Chef Isa continues to innovate. “I’m trying to make balsamic vinegar, which we don’t get in Bhutan, by experimenting with pomegranate and beetroot. By aging the fruit in bamboo barrels, I think I can recreate the sweet, rich sensation of balsamic,” he says.

One of the highlights at Six Senses Thimphu is spending the evening at the Dragon Room. The restaurant offers a plant-based menu crafted from seasonal, homegrown, and locally produced ingredients.

With views of Thimphu Valley and the giant Buddha, it’s an intimate dining experience perfect for special occasions or a serene escape.

Left photo: A selection of Chef Isa Raku’s plant-based menu – clockwise from top: Foraged mushroom ravioli, Carrot tatin, Beetroot galette
Right photo: Homemade preserves – cauliflower relish, fermented carrots, pickled baby cabbage, homemade mustard, kimchi, pickled local chili

Foraging and feasting at Six Senses Bumthang

Set in a tranquil pine forest above a bubbling stream, Six Senses Bumthang celebrates its natural surroundings.

Bumthang is where the Six Senses chefs love to forage. Springtime brings mugolio syrup made from pinecones, while summer offers wild strawberries, sea buckthorn, and buffalo berries, either fresh or preserved for winter.

Fall features mushrooms like meaty matsutake and tasty chanterelles, which stand out in their menus. Executive Chef Isa and his team also make a plant-based umami mushroom powder, adding depth to the dishes year-round.

Step back in time for dinner at Six Senses Paro

Perched high above the valley floor, Six Senses Paro, known as Stone Ruins, maximizes its scenic setting.

The Paro Chhu runs through the fertile valley, supporting extensive vegetable gardens of all the Six Senses lodges, growing everything from artichokes to rainbow chard and blackberries to quinoa. Alongside traditional crops, the chefs experiment with international seeds to cultivate new varieties of fruits and vegetables.

A highlight of your visit is the traditional dinner in the 15th-century Dzong fortress. Chefs roast a whole lamb over open flames, with masked dancers, music, and songs bringing Bhutan’s history to life.

Dining among the stone ruins offers an unforgettable experience, blending culinary excellence with cultural richness.

Authentic Bhutanese experiences at Six Senses Gangtey

Six Senses Gangtey, located in central Bhutan’s Phobjikha Valley, overlooks the black-necked crane conservation center. These unique alpine cranes migrate from Tibet in October, adding to the valley’s mystique.

Potatoes, a staple Bhutanese vegetable, and hearty buckwheat dominate the valley’s agriculture.

At the Cowshed, chefs don traditional attire and cook scrambled eggs in butter in a mud oven. A shot of local moonshine, Ara, completes the meal. The evening ends with traditional song and dance, offering a true taste of Bhutanese hospitality.

Each of the eight suites at Six Senses Gangtey offers panoramic valley views from private balconies with daybeds and binoculars for bird-watching. A two-bedroom villa with private spa facilities promises ultimate relaxation.

When life gives you lemons, drink limoncello at Six Senses Punakha

Inspired by the valley’s farmhouse architecture, Six Senses Punakha exudes rustic charm. The sub-tropical climate makes it the market garden of Bhutan, producing bountiful crops year-round.

Wild lemon trees yield hundreds of lemons annually, which are used to create zesty treats like marmalade and Limoncello.

Rice fields below the lodge terrace are perfect for a feast featuring traditional nine-ingredient chili ezzay, made in a mortar the size of a tree stump and a pestle the size of a small tree!

The lodge offers suites and villas, complemented by a pool, boutique, and yoga and meditation huts. From here, you can visit the stunning Punakha Dzong, one of Bhutan’s most majestic landmarks.

Eat well, live well

Bhutan’s rich cultural heritage and commitment to sustainability are evident everywhere.

As the world’s only carbon-negative country, Bhutan ensures that every aspect of life, including food, aligns with these values.

This extends to the Six Senses’ Eat With Six Senses philosophy, where food is harvested, prepared, and crafted responsibly.

“Our philosophy embraces working in harmony with the land,” says Isa. “We use seasonal produce and preserved ingredients, planning ahead for next season. Pure air, rich soil, and Himalayan sunlight allow us to bring the delicacies of Bhutan to your plate and palate.”

When you dine with Six Senses Bhutan, it’s not just about authentic Bhutanese food. It’s also about connecting with Bhutan’s soul. Each meal is like an open invitation to discover the country’s culinary treasures in the most sustainable way possible.

All images by Six Senses Bhutan