Ancient culinary tradition converges with modern styling at this cozy Mongolian restaurant. Regional classics are thoughtfully prepared with artistry and sustainably sourced organic ingredients. Bulagtai is housed within an authentic oversized ger similar to those used by great Khans centuries ago.

Most vegetables and fruit harvested from organic farms in nearby Bulgan. Most dairy products are purchased from local nomadic families and pasteurized on site. By tradition, Mongolia’s livestock roam free and feast on a wide variety of grasses. Purchasing local food not only assures the best quality, but it also provides this remote region with opportunities for economic growth through responsible tourism.

The fixed menus include Mongolian specialties—such as buuz, a meat or vegetable stuffed dumpling, as well as tsuivan, a noodle dish mixed with meat and vegetables—as well as Western-style dishes like shephard’s pie and kale salad.

The restaurant can meet all dietary needs with advance notice for guests who are Gluten Free, Vegetarian or Vegan.

The classic dishes of Mongolia derive from the country’s nomadic traditions and feature the cultural influence of countries they visited, including China, Tibet, Russia and other nations of Asia.

Staples of the Mongolian diet include stewed meats, stone roasted barbecue, dumplings, and hotpot—meat, noodles and vegetables cooked in a hot pot. The traditional foods are hearty and include mutton and beef; milk from sheep, cows and goats; as well as flour from buckwheat, wheat and oats.

At Bulagtai the chefs present guests with an assortment of fine courses that allow one to sample contemporary takes on the region’s cuisine and discover its richness.