Norden Cuisine is based on the local pastoral lifestyle and the food derived from it, developing an innovative, culturally conscious cuisine rooted in tradition. It is suitable for both meat lovers and vegetarians.

The menu is based on local seasonal products. The area is untouched by development and the food that emanates from the pasture is organic by default. The milk from dris, (female yaks), grazing in areas teeming with medicinal plantsis known for its high nutritional value and reduced lactose content and is the source of healthy and delicious butter, yogurt and cream. The pasture in summer abounds in local herbs, and mushrooms thatcan be collected daily and added to the menu. Bread is baked in traditional mud brick ovens and noodles are hand pulled and fresh at every meal, cut in different shapes according the recipes.  Other local staples include boiled lamb, sausages or the famous Black Pig that feeds on the Droma root.

Norden is developing a line of signature dishes such as the Crème de ‘Droma’ root, a wild-harvested root found on the plateau grasslands. Served atop a plate of rice and sprinkled with a little sugar and melted butter and makes a delicious dessert.   Freshly brewed coffee and homemade cakes are also available.