July 3, 2026
PARO – High up in the Paro Valley, the morning begins with a steady stream of visitors making their way to Dawa at Hilltop, located 4.5km from Paro international airport.
By midday, the five star hotel is filled with conversation and laughter. Families gather over long meals, friends catch up after a busy week, and visitors take their time to savour both the food and the sweeping views of the valley below.
It is this relaxed Sunday routine that inspired the Sunday brunch concept.
Everytime, Chef Asbhimanyu of Dawa Hilltop ensures that no two brunches are ever the same.
He creates something different each time and also makes sure that guests do not feel they are returning to the same menu again and again.
“We felt that this kind of experience was not readily available in Paro,” he says. “Sunday is a day when people have time to relax, spend time with family and enjoy good food.”
Among the dishes that have received strong feedback are continental offerings such as sirloin steak, rib-eye steak, tenderloin, pan-seared scallops, salmon and Italian dishes including risotto.
At the same time, local dishes such as ema datshi and Bhutanese thali continue to find favour among guests.
“Our team members are Bhutanese, and they are excited to introduce local dishes. It is also a learning experience for me,” he says. “Bhutanese ingredients are organic and healthy, and that inspires us.”
For many guests, however, the experience extends far beyond the food.
Krushali Shiyani, a visitor from India, arrived expecting a typical hilltop hotel experience. Instead, she found herself captivated by the views, architecture and hospitality.
“The hotel exceeded my expectations,”she says.“The design is beautiful, and the staff are warm and welcoming. It feels like home.”
Among the many dishes available, the pani puri station stood out for her.
“As Indians, we enjoy spicy food, and the pani puri was excellent,” she says. “There were many options for vegetarians, Jain food and non-vegetarian dishes.”
She says it is wonderful to enjoy breakfast or lunch with such a beautiful view.
For solo traveller Guy Levy, the Sunday brunch became an unexpected highlight of his final day in Bhutan.
“I expected the warm hospitality that Bhutan is known for, but the experience exceeded my expectations,” he says.
He particularly enjoyed the continental selection, naming the chicken skewers among his favourites.
“I would recommend this experience to anyone who wants a peaceful afternoon and wants to enjoy nature,” he says.
Levy discovered the brunch by chance. “It was a great goodbye from Bhutan,” he says.
Even younger guests seem to find something to enjoy. For Hridima Yadav, it was the chicken nuggets that left the strongest impression.
“All the cuisines were delicious, but the chicken nuggets were my favourite,” she says.
The hotel is also exploring themed brunches for birthdays, celebrations and special occasions, offering customised menus and experiences.
The Sunday brunch contributes not only to the hotel’s identity but also to the growing hospitality industry in the country.
“There is a lot of scope in this segment,” said Chef Abhimanyu. “If we can provide good food and memorable experiences, it helps both tourism and hospitality.”
Sunday brunches offer more than another dining option. They create spaces where residents and visitors can gather, relax and experience food in different ways.
Dawa at Hilltop is not just a place to eat. It offers beautiful views, a calm mountain setting, and a menu with both local and international dishes for visitors to enjoy.