Restaurants in Mongolia

Recommended restaurants in Ulaanbaatar city

CALIFORNIA, DELHI DARBAR, GERSENZ KHAAN, KING CROWN, MONGOLIANS, NAGOMI SUSHI, LE BISTROT, LOS BANDIDOS, TERREZA, NAMASTE, VERENDA, ZOCHIN MONGOL, ROSEWOOD, ROCK SALT etc.

MONGOLIAN FOOD

TEXT KHUREE TUV MONGOLIAN RESTAURANT LOCATION

TEXT ALTAI GRILL MONGOLIAN RESTAURANT LOCATION

TEXT KHUURGANDAA RESTAURANT LOCATION

TEXT BARBEQUE RESTAURANT LOCATION

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JAPANESE FOOD in MONGOLIA

TEXT SEKITE JAPANESE RESTAURANT LOCATION

TEXT ZEN JAPANESE RESTAURANT LOCATION

TEXT AKAMARU JAPANESE RESTAURANT LOCATION

TEXT MIDORI JAPANESE RESTAURANT LOCATION

TEXT YAMATO DINING JAPANESE RESTAURANT LOCATION

TEXT AJISEN RAMEN JAPANESE RESTAURANT LOCATION

TEXT MIKO SUSHI JAPANESE RESTAURANT LOCATION

TEXT HANA JAPANESE RESTAURANT LOCATION

TEXT BLUEFING SUSHI JAPANESE RESTAURANT LOCATION

TEXT NAGOMI JAPANESE RESTAURANT LOCATION

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KOREAN FOOD in MONGOLIA

TEXT SURA KOREAN RESTAURANT LOCATION

TEXT GANGNAM KOREAN RESTAURANT LOCATION

TEXT YUNA KOREAN RESTAURANT LOCATION

TEXT HANILKWAN KOREAN RESTAURANT LOCATION

TEXT HAENBUK KOREAN RESTAURANT LOCATION

TEXT LE SOUL KOREAN RESTAURANT LOCATION

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RUSSIAN FOOD in MONGOLIA

TEXT ARD DINING RUSSIAN RESTAURANT LOCATION

TEXT MILAYA RUSSIAN RESTAURANT LOCATION

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INDEAN FOOD in MONGOLIA

TEXT HAZARA INDIAN RESTAURANT LOCATION

TEXT NAMASTE Branch1 INDIAN RESTAURANT LOCATION

TEXT DELHI DARBAR INDIAN RESTAURANT LOCATION

TEXT NAMASTE Branch2 INDIAN RESTAURANT LOCATION

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FASTFOOD in MONGOLIA

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other local displays a sign saying "buuz". Those are steamed dumplings filled with meat. Other types of dumplings are boiled in water (bansh, manti), or deep fried in mutton fat (khuushuur). Other dishes combine the meat with rice or fresh noodles made into various stews (tsuivan (ru), budaatai huurga) or noodle soups (guriltai shol). The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog). Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yogurt, kefir, and a light milk liquor (shimiin arkhi). read more

TEXT FAST FOOD KFC LOCATION

TEXT FAST FOOD BURGER KING LOCATION

TEXT FAST FOOD UBKEBAB LOCATION

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RESTAURANT in MONGOLIA

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other local displays a sign saying "buuz". Those are steamed dumplings filled with meat. Other types of dumplings are boiled in water (bansh, manti), or deep fried in mutton fat (khuushuur). Other dishes combine the meat with rice or fresh noodles made into various stews (tsuivan (ru), budaatai huurga) or noodle soups (guriltai shol). The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog). Milk is boiled to separate the cream (öröm, clotted cream).[2] The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yogurt, kefir, and a light milk liquor (shimiin arkhi). read more

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