Tiffany
Multi-cuisine
The main restaurant: Indian, Chinese and continental, cooked for altitude appetites.
Breakfast 7:30–10:30 am · Dinner 7:30–10:30 pm
The resort's international table
Cold air sharpens the appetite on this ridge. The local cheese comes white and semi-hard, faintly tangy inside its rind, and the Lepcha and Bhutia kitchens answer the weather with nettle soup, buckwheat and pork cooked down with radish. Tiffany keeps the main table warm, Mamma Mia holds the mist hours under its painted sky, and John's Tavern takes the evening to the fire.Cold air sharpens the appetite here: tangy local cheese, nettle soup and buckwheat. Tiffany keeps the main table warm, and John's Tavern takes the evening to the fire.
Warm FromThe Kitchen
Tiffany sent out the local cheese with breakfast. Worth the trip.
Himalayan comfort
at Tiffany, with coffee after
The main table, the casual one, and the fireside drink.
Tiffany
Multi-cuisine
The main restaurant: Indian, Chinese and continental, cooked for altitude appetites.
Breakfast 7:30–10:30 am · Dinner 7:30–10:30 pm
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.