Chef's Table
Seven courses tracing a journey from the Doon valley to the high Himalaya, served at the kitchen counter with the chef.
Forgotten Garhwali recipes, wood-fired kebabs and Himalayan comfort food, served in a warm stone-and-timber dining room at the foot of Mussoorie.
Kafal ripens for just a few weeks each summer on the slopes above Dehradun. Our kitchen works the same way: seasonal mountain produce, spices ground in-house every morning, and recipes collected from grandmothers' kitchens in Tehri, Pauri and Almora.
— Chef Devendra Rawat
Long lunches, celebrations and evenings worth remembering. Pre-booking recommended.
Seven courses tracing a journey from the Doon valley to the high Himalaya, served at the kitchen counter with the chef.
An unlimited spread of mountain classics, live tawa counter, buransh sharbat and jhangora kheer.
Birthdays, anniversaries, roka and office dinners in our private room, with a set menu built around you.
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The kafuli and mandua roti tasted exactly like my nani's kitchen in Tehri. Didn't expect this in a restaurant.
Stopped on our way to Mussoorie and ended up staying three hours. The Chef's Table is worth every rupee.
Booked the private room for my parents' 30th anniversary. They handled everything, even the cake. Beautiful evening.
Pick a time and we'll confirm on WhatsApp within minutes during service hours. Walk-ins welcome, subject to availability.