Two Tables, One Mountain
ALTO and AANCH sit at opposite ends of the property and opposite ends of the table — wood-fired Italian and a Himachali tasting menu — both built on ingredients grown a few steps from the kitchen door.
Wood-Fired · Italian
Rooftop · Wood-Fired · Sunset
Naples technique, an alpine pantry. Our dough is a 48-hour cold ferment, the recipe carried over by Danelle, whose Italian influences trace back five generations — now doing the same at 6,500ft, with a live flame, an open kitchen, and the valley turning gold behind it.
A Taste of the Table
Illustrative of what our kitchens create, not a fixed menu — dishes shift with the season, the harvest, and our chefs' own instincts.
Antipasti
while the oven comes to temperature
Fresh burrata, stone fruit in season, mountain honey, cracked pepper, torn basil.
A board of local cured meats and mountain cheeses, walnut, apple mostarda, grilled bread.
Pizze
forno a legna — baked in front of you, 90 seconds a side
San Marzano tomato, fior di latte, hill-grown basil, olive oil. The one that started it all, five generations back.
Chargrilled spiced chicken, roasted peppers, mozzarella, a finishing drizzle of fresh herb oil.
A white pie — crème fraîche base, smoked local trout, capers, dill, lemon zest. No tomato, all smoke and citrus.
Slow-spiced local lamb, a purée of borlotti beans in place of tomato, pickled red onion, rosemary.
A white pie of wilted mountain greens, a soft ricotta-style local cheese, nutmeg cream, toasted pine nuts.
Thin-sliced mountain apple, mountain blue cheese, candied walnut, wildflower honey. Sweet-savoury, best last.
Dolci
as the sun finishes setting
The family recipe, folded with a local rhododendron syrup.
Vanilla gelato, a hot shot of local high-altitude coffee poured tableside.
ALTO · EKANT, BAROG · SISTER KITCHEN TO AANCH — Two restaurants, one hilltop: AANCH for a slow, traditional evening, ALTO for a wood-fired one watching the valley go dark. One pantry runs both kitchens — the same local trout, mountain cheese, apple and greens cross into both menus, each kitchen shaping them in its own language.
Sample Menu — ALTO
Wood-Fired Margherita
Burrata & Charred Peaches
Charcuterie & Cheese Board
Smoked Salmon & Caper Pizza
Pear, Walnut & Honey Pizza
Affogato by the Fire
Slow-Cooked · Himachali
At Ekant · Barog, Himachal Pradesh
A tasting journey from forest floor to orchard, built from what grows within a walk of this hillside.
A Taste of the Table
Illustrative of what our kitchens create, not a fixed menu — dishes shift with the season, the harvest, and our chefs' own instincts.
Welcome
Wild rhododendron and hill honey, poured as you arrive — the same welcome offered across these hills for generations.
I · The Forest Floor
Sautéed in mustard oil and hill garlic. Solan has grown India's mushrooms since the country's first spawn laboratory opened here — this dish never travels far.
II · The Terrace
Colocasia leaves layered with gram flour and tamarind, steamed and pan-seared — a dish that follows the terraced slope itself, leaf by leaf.
III · The Hearth Bread
Steamed wheat bread stuffed with walnut and poppy seed, finished with a spoon of ghee — made the way hill women have always made it, over a wood fire.
IV · The Dham
From the hearth, by request — Himalayan trout in a ginger-turmeric jhol, or a tangy hill-style khatta meat.
Chickpeas simmered slow in a yogurt gravy — the centerpiece of every Himachali festival table.
V · The Orchard
Local plum and apple, buransh honey, toasted walnut, a spoon of estate ghee — the last of the terrace fruit, roasted simply.
Closing Ritual
A GI-tagged orthodox tea from the Kangra valley, poured by the fire as the evening ends.
Sourced from the terraces, forests, and orchards around Doghota, Barog — the kitchen changes with the season; this is today's telling.
Sample Menu — AANCH
Slow-Simmered Madra
Steamed Greens in Leaf
Walnut Babroo & Honey
Himalayan Berry Cocktail
Fire-Roasted Stone Fruit
Spiced Himachali Tea
Lunch Reservations
From 2027, both restaurants will take a limited number of lunch reservations for non-resident guests. Breakfast and dinner are served to resident guests only. Send us your preferred date and time and we'll confirm as opening approaches.
