At La Celine Restaurant, located at Hotel Sherpani near the sacred Boudhanath Stupa, we believe great food can also be good for the planet. Our commitment to sustainability is at the heart of everything we do, from sourcing ingredients to crafting unforgettable dishes. Join us for a dining experience that nourishes both you and the earth.
Our menu is a love letter to eco-conscious cuisine. Try the Kathmandu Valley Quinoa Bowl, featuring organic quinoa, roasted seasonal vegetables, and a zesty yogurt dressing made with milk from local, ethically raised yaks. Meat lovers will enjoy our Himalayan Spiced Duck Confit, prepared with free-range duck and served with a side of solar-cooked lentils, thanks to our partnership with Hotel Sherpani’s renewable energy initiatives.
We’re proud to work with local farmers and fair-trade cooperatives to bring fresh, organic ingredients to your plate. Our zero-waste practices include composting food scraps, using biodegradable serveware, and supporting reforestation efforts in the Himalayas through our “Dine & Plant” program – every meal you enjoy helps plant a tree!
Dine in our eco-chic interior, where upcycled decor meets stunning views of Boudhanath Stupa, or relax on our terrace under the stars. For dessert, don’t miss our Wild Honey Tart, made with honey harvested sustainably from Himalayan beehives, paired with a scoop of house-made lavender sorbet.
Ready to taste the future? Book your table at La Celine today at [insert website link] or visit us at Hotel Sherpani. Let’s dine sustainably, together.
About Me
Harrison Garton
I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
