Dine 

Restaurant & Bar

Bhutanese, Indian, Chinese, and Continental dishes from one kitchen, a charcoal tandoor at the back, and a bar open through the evening.

Food from the kitchen, served through the day.

The kitchen

À la carte, buffet, and catering.

The tandoor

Charcoal, not gas.

For gatherings

Forty seats. Ninety with the hall.

The restaurant — tables set, evening light

Inside the kitchen

Cooked carefully, hot when it lands.

A selected view of the menu. Open the full list for everything available. Food and drink prices are listed in Nu. before service charge and GST.

Tandoori ChickenTandoor
Nu.300 / 550
Marinated overnight, cooked over coals in the tandoor at the back. The char is real char. Best with green chutney and a wedge of lemon.

Dal Makhani
Nu.220
Black lentils and kidney beans simmered overnight with butter and cream. The Punjabi staple, done the slow way.

Kothey MomoChar Siu style
Nu.280
Pan-fried pork momos in a Char Siu-inspired glaze. Base of the dumpling crisp, the top still soft, the filling sweet and savoury together.

Masala DosaAll day
Nu.150
All-day, not just at breakfast. Crepe thin and properly fermented, potato filling with mustard seeds and curry leaves. Sambar and coconut chutney on the side.

Sikam DatsiBhutanese
Nu.350
Dried pork in cheese sauce — the dish that defines a good Bhutanese kitchen. The pork rendered slowly, the sauce held together without breaking.

Paneer Tikka MasalaJain on request
Nu.310
Tandoor-charred paneer in a tomato-cream gravy. A Jain version is available on request — no onion, no garlic, no compromise on the rest.

Hyderabadi Mutton Biryani
Nu.510
Layered properly, sealed and dum-cooked. Rice separate and fragrant, the mutton tender, saffron present without being theatrical.

Chettinad Chicken Curry
Nu.350
Toasted spices ground fresh — black pepper, fennel, star anise, dried red chili. From the South, and not a watered-down version of it.

Chicken Tikka Masala
Nu.360
The crowd-pleaser, done properly. Tandoor-charred chicken in a tomato-cream gravy with a touch of fenugreek. The dish guests order most often.

Ema DatsiBhutanese
Nu.180
The national dish. Green chilies and cheese, kept the way it is — sharp, hot, simple. Eat with red rice.

Maharaja Mutton Curry
Nu.490
North Indian, rich, unhurried. The gravy reduced patiently, the meat falling off the bone. Best with butter naan.

Laal MaasBhutanese chili
Nu.490
The Rajasthani mutton classic, reworked with dry Bhutanese red chili. Slow-cooked, deep heat, smoke of the chili through the gravy.

Bhutanese pours first — then the world.

Bhutanese first

Local wines, whiskies, and spirits

The world shelf

Single malts, blends, and familiar pours

Classic cocktails

Made properly, not rushed

The bar at Legphel — bottles on a back-lit shelf

Through the next door

The bar opens.

A selected view from the shelf. Open the full list for everything available.

2020 CognacBhutanese
Nu.950
A grape brandy made in Bhutan, aged enough to be interesting. Worth a 60ml if you'd usually order Hennessy.

Glenfiddich 12Single malt
Nu.800
Speyside, twelve years in American and European oak. Pear, vanilla, a little oak on the finish. The single malt we'd point a first-timer to.

Whisky Sour
Nu.450
Whisky, lemon, sugar, egg white shaken in. Not sweet, properly balanced, sharp finish.

Johnnie Walker Black
Nu.450
The blend that built the brand. Twelve years, a little smoke, a little spice. Reliable, on the rocks or neat.

Bhutanese BeerRice / Wheat / Ale
Nu.195
Brewed in Bhutan — rice, wheat, dark ale, pale ale. The pale ale is the easiest entry; the dark ale rewards a slower pour.

Dalmore Cigar Malt
Nu.950
Rich, dark, made for drinking slowly. A small pour, neat, with time for it.

K5Bhutanese
Nu.160
The country's pride. A smooth blended whisky — sweet, light, easy to drink neat. If you're in Bhutan, try it once.

Pink Guava MojitoCocktail
Nu.350
Our take on the Mojito with fresh pink guava. Sweet, sharp, mostly mint. The drink that travels best across the table.

Raven Cabernet SauvignonBhutanese
Nu.750
A Bhutanese red worth a bottle. Lighter than an Australian Cabernet, drier than you'd expect. Goes with the lamb dishes.

Peach ZumzinBhutanese
Nu.620 / 400
A peach wine from the southern foothills. Sweet, fragrant, best chilled. A bottle for the table after dinner.

Visit

Hours & how to reach us.

The kitchen runs from breakfast through to a 10:00 PM close, with the bar open through the evening. Walk in for smaller tables. For larger tables, buffet service, or custom set menus, call ahead so the kitchen can prepare properly.

Monday — Sunday7:30 AM — 10:00 PM

Breakfast7:30 — 10:30 AM

Lunch12:00 — 3:00 PM

Dinner7:00 — 10:00 PM

Breakfast, snacks, and bar service are available between meal services.

Legphel HotelRinchending, Phuentsholing
Chukha, Bhutan

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WhatsApp+975 17 772 393Best for table bookings, larger tables, and quick coordination.Open WhatsApp →

Phone+975 17 772 393Best for same-evening tables and quick questions.Call →

Emaillegphel.hotel@gmail.comFor longer enquiries — buffet service, custom set menus, and larger gatheringsEmail us →

Restaurant & Bar

Everything on offer.

Everything we pour

Hours & how to reach us.