Oregano Restaurant

A kitchen that begins in the garden. Farm-to-fork dining at 7,500 feet, with Kumaoni specialities alongside continental classics.

The Philosophy

Where Every Ingredient
Has a Name

Oregano is not merely a restaurant. It is a kitchen that begins in the garden. Herbs are grown on the property. Seasonal vegetables arrive from farms within thirty kilometres. The chef knows every ingredient's origin before it reaches your plate.

On-property herb and vegetable garden, harvested daily
Named partner farms within a 50 km radius
Seasonal menu changes — autumn, winter, monsoon, summer
Indoor dining room with valley-facing terrace seating

Reserve a Table

The Day's Rhythm

Three Meals,
Each with Its Own Voice

08:00 — 11:00

Breakfast

A long table laid by the window. Eggs from local farms, hand-pressed juices, freshly baked bread, the day's foraged honey, and the slow ritual that mountains demand.

12:30 — 15:30

Lunch

Lighter fare designed around the day's harvest. Salads from the garden, regional thalis, wood-fired vegetables, and a curated wine list. Best taken on the terrace when the sun moves over the valley.

19:00 — 22:30

Dinner

The chef's daily tasting menu, regional Kumaoni specialities, slow-cooked mains, and a dessert list anchored in seasonal fruit. Reservations recommended on weekends.

Signature Experience

The Forager's Breakfast

An experience built around the morning harvest. Walk our kitchen garden with the Oregano chef. Identify herbs and pick what's in season. Then sit down to a breakfast prepared entirely from what you collected — eggs, vegetables, bread, and tea, all assembled in front of you.

2 hours, includes the garden walk and full breakfast
For up to 8 guests · advance booking required
Available daily, weather permitting
Vegetarian, vegan and gluten-free menus on request

Book the Experience