The Menu

Valley-caught trout, capers, dill, served with crispy mountain flatbread.

Pan-seared quail, Hunza apricot reduction, toasted pistachios.

Slow-roasted overnight with valley herbs, wild mushrooms, and smoked puree.

Freshly caught trout, pan-seared in brown butter, preserved lemon, and toasted pine nuts.

Arborio rice, seasonal wild mushrooms, aged parmesan, truffle oil.

A delicate tart featuring Hunza apricots, saffron cream, and a pistachio crust.

With mountain berry compote and vanilla bean ice cream.