Soethab

Bhutan’s first fine-dining kitchen, dedicated to traditional recipes, native produce, and the warmth of the open earth.

Soethab is the honorific Dzongkha word for kitchen—a term reserved for spaces where cooking is held as an act of reverence and care. As Bhutan’s first fine-dining restaurant dedicated exclusively to traditional cuisine, Soethab presents native mountain cooking through a formal multi-course tasting menu. Led by an all-Bhutanese female kitchen team alongside Executive Chef Amigo Westbrooke, the restaurant honors heirloom grains, foraged wild greens, and high-altitude harvests through time-tested techniques: slow ferments, stone-milled flours, and open hearth fires. Designed for just 20 guests each evening, Soethab centers around an open kitchen and a single communal table. Here, our cooks prepare each course in full view, sharing the origins of local ingredients, seasonal harvests, and the traditional methods behind every dish.

Led by Local Women & Ancestral Craft

At the heart of Soethab is an all-Bhutanese women culinary team developing elevated expressions of native recipes alongside Executive Chef Amigo Westbrooke. Serving just 20 covers an evening, the multi-course menu centers on cold-mountain harvests, heirloom grains, and open-hearth cooking—bridging local kitchen customs with formal evening dining.these are not performances — they are part of the fabric of the place.

Reserve a seat

Soethab is set in a quiet cottage between our meditation house and greenhouse. Our hosts meet guests before dinner to guide them to the cottage.

Soethab is an intimate dining room with only 20 covers per evening, arranged around an open kitchen and single hearth table.

Yes. Because seating is strictly limited to 20 guests per night for a single multi-course tasting menu, advance reservations are required for both staying guests and outside visitors.

Soethab’s kitchen is run by an all-Bhutanese women culinary team, working alongside Executive Chef Amigo Westbrooke to refine native cooking techniques, seasonal mountain harvests, and ancestral family recipes.

Because Soethab’s multi-course tasting menu changes daily based on the morning harvest and seasonal mountain produce, we encourage guests to share any dietary restrictions or preferences when reserving their seat so our kitchen team can prepare accordingly.

While there is no rigid dress code, dinner at Soethab is a quiet, formal evening meal gathered around the hearth. We invite guests to dress with respectful evening attire or traditional Bhutanese dress.

Sparkling Ara is our own house-developed interpretation of traditional Bhutanese rice spirit, created by Executive Chef Amigo Westbrooke and our kitchen team. Naturally effervescent and served chilled, it is featured on Soethab’s tasting menu and available to purchase by the bottle to take home.

Yes. Beyond our 20-cover hearth in Paro, our culinary team can arrange private Soethab tasting menu dinners at our sister properties or selected outdoor heritage venues across Bhutan for special gatherings.