Modern Mongolian cuisine in the heart of Ulaanbaatar. Grass-fed meat, fire, and a 200-year recipe book.
Seasonal Mongolian dishes, slow-roasted over open flame.
Lamb cooked underground with hot river stones. Three hours. Worth every minute.
Grass-fed Mongolian beef, charred over birchwood, served with bone marrow.
Steamed mutton dumplings. Mama's recipe, pleated by hand.
Roasted root vegetables, sea buckthorn dressing, toasted sunflower.
Clear lamb broth with tiny pleated dumplings and wild herbs.
House-cultured yogurt with sea buckthorn honey and crispy millet.
Fermented mare's milk, served chilled in clay cups. The classic.
Mongolian milk tea with salt and roasted millet. Drink it like a local.
Tengri started as a small grill stand opened by our grandmother in 1973. Three generations later, we still cook the same way — over open flame, with meat from herders we know by name.
Every dish on the menu has a story. Some go back centuries. Some came from a road trip last summer. All of them are made for you.
Meet the family →Open Tuesday – Sunday · 6pm – 11pm · Closed Mondays