Savour a Bit of Switzerland in Bhutan

The restaurant owners are a Swiss-Bhutanese couple who hail from Bumthang, where their family owns the Swiss Guest House, Red Panda Brewery and a cheese factory.

Rosti at the Swiss Restaurant in Bhutan. (Source: KIB)


The Swiss Restaurant has been in Thimphu for the past eight months and it is located in Hotel Ser-Nya.

Up a flight of external stairs on the side of the building, and across the hotel lobby, we came upon a neat, but simply decorated space. We had been warned by a friend to make a reservation and we were glad we did as a tourist group soon commandeered a significant portion of the restaurant’s available seating.

We received a warm welcome from Chuki, the owner of the restaurant, who informed us that the orders would take a while as every dish has to be made fresh, from scratch, upon ordering.

Feel like some cheese? Try the Raclette (750 nu. per person). The most exciting dish we had at the restaurant, this savory Bumthang cheese is melted over a raclette grill, and served with boiled potatoes, bacon, olives and gherkins. 

But what if you’re more of a burger person? Look no further as the Swiss Mega Burger has got you covered (450 nu.) Sandwiched between a gaping bun are bacon, a beef patty, runny fried egg, cheese, sautéed onions, lettuce, tomatoes and a side of fries, this definitely hits the spot!  

The Chicken Roast (nu. 500) was appreciated by the two people who ordered it. The Zurich Style Pork (nu. 500) came with a delicious Rosti which went down very well with a dab of mustard. Both meals came with generous portions of notable vegetable sides: an excellent garlicky sautéed spinach and a smoky eggplant. 

Another unique aspect of the restaurant is the locally renowned Red Panda Beer, available on tap. This is because the restaurant owners are a Swiss-Bhutanese couple who hail from Bumthang, where their family owns the Swiss Guest House, Red Panda Brewery and a cheese factory.

I hope to be there again to try the Cheese Fondue soon!


 Written by KIB for the New Bhutan Times.

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