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McYac's for yakburgers!
Hey, not kidding, McYac is better than the rightsholder to the original name with the big M soaring into the sky.
There are also other tasty bits here and a funny atmosphere. Worth a stop for lunch, snack or even a dinner if you fancy the copycat western food with a twist.
Favorite Dish: Got to be McYac's yakburger, no?
Written Feb 20, 2005
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Favorite Dish: Given the long transportation distance, fresh juices come as a surprise on the menues in Mustang. Partly assisted by ACAP, bith apple and seabuckthorn are now regularly availalbe to trekkers. How the seabuckthorn (a high-altitude desert bush) juice is made I am not so sure, but the apple juice is made literally by hand, by peeling and grinding apples (6 to a glass) and squeeeeezing the juice out of it.
The price is fairly hight compared to other drinks, but nothing beats the taste.
Don't miss the seabuckthorn juice. That's the best.
Written Feb 18, 2005
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Favorite Dish: Mustang has its disproportionate share of liquor. As a big fruit producer, destillates and wines have been produced from just about anything organic. What remains as successes are the apple and apricot brandies and wines.
Both Mustang, Marpha and Tukuche destilleries have their own brands, but the taste is very similar. Marpha is the big town for this stuff, and well worth pausing here for a stiff one.
If it is really cold, ask for the brandies "hot" - warmed up. Much of the alcohol may evaporate this way, but there is plenty to be had anyway. Hot grog on the trail isn't a bad proposal... But better when you are about to tuck in for the night!
Written Feb 18, 2005
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The German Bakery is just as much a Tibetan restaurant...
Anyway, here you can get all manner of baked foods for eating right there or for the trek.
Very good food and very good company.
Favorite Dish: Cinnamon rolls with coffee...
Tibetan bread as more lunch-style food.
Written Feb 18, 2005
Address: German bakery, Jomsom
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The restaurant caters to hotel guests mainly, with an early breakfast and dinner emphasis. During the day, most guests apparently disappear up to Muktinath or continue down to Kagbeni/Jomsom. Few stay longer than the one night.
For dinner, the restaurant offers the normal selection of trekkers' meals, plus, if you ask, some local traditional dishes as well. The proximity to holy Muktinath means that there is no meat served, but beer and local tipples and chang are available.
Favorite Dish: I splashed out on a beer with an afterthought (it had been carried by mule from Beni all the way up here, and now the empty bottle will be returned...) and popcorn for a menu-reading contemplative snack. Landed on the decision to ask for local thukpa, which was not on the menu. Thukpa is Tibetan-style (or Mustangi?) noodle soup with various available things thrown in, here, seasonal vegetables - invariably good, hot and safe and filling.
For breakfast we shared a selection of omelette, potato bread, apple pancacke and buckwheat bread and chiyaa - the milk tea, which was spicy and good. Seabuckthorn juice is great stuff - try it here in Mustang! We opted for the late breakfast upstairs on the roof. All the other trekkers had since long been gone.
Good food, but the longer from it's origin and the higher the elevation - Jharkot, 3500 meters? - the price goes up. Still, very affordable and excellent.
Written Apr 21, 2004
Address: Hotel Sonam's, near the Jharkot main chorten.
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