Dine with an altitude at Mount Everest’s pop-up restaurant
CLIMBING the world’s highest mountain involves arduous training and a supreme amount of dedication.
Those who make it to the top can join a small group of just over 4,000 people who have also summited the peak.
But for a select few, climbing this mammoth mountain isn’t enough. So a group of chefs has decided to create a fine-dining restaurant 11,600ft above sea level at the Everest Base Camp.
Okay, so not quite at the very top of Mount Everest, but we imagine the business would be bad up there.
According to Fine Dining Lovers, the group of chefs includes India’s Sanjay Thakur who will be setting off at the end of May to take on the seven-day trek to the base camp.
Along the way, Thakur and four other chefs will be foraging for the ingredients to create the seven-course fine dining dinner.
But the accompanying wine will be seemingly non-foraged and carefully transported up the mountain for diner’s enjoyment.
Ex-Noma chef James Sharman created a pop-up restaurant at Everest Base Camp back in 2016.
It was part of a 20-dinners in 20 -countries in 20-months challenge, but was never officially recognized by Guinness World Records.
But Thakur and colleagues aren’t doing it for the award. The project named “Triyogyoni” aims to create awareness of sustainability issues around the area.
Since the 1950s, the areas surrounding Mount Everest have seen an increasing number of visitors.
On average, 35,000 people visit this area every year. While not everyone climbs the peak, they all leave their mark, mostly in non-biodegradable rubbish.
Cooking utensils, breathing tanks, climbing equipment, helicopter parts and general trash are often disposed of up the mountain and at base camps.
According to the BBC, sherpas are paid US$2 dollar for every kilo they clear, but visitors are more incentivized to summit the peak than litter-pick.
Therefore, Thakur and the team are dedicating the dinner to sustainability. From the food they cook to the furniture inside the pop-up restaurant, the whole experience is designed to leave no mark on the mountain.
In addition, all the money raised by the project will be donated to local charities, Fine Dining Lovers added.
“The biggest challenge, of course, will be the altitude, which will affect everything,” Thakur told Fine Dining Lovers.
“Flavour (perception) will be decreased, so we will be designing a menu of extraordinary dishes accordingly, where spices will have the upper hand.”
Intrigued diners can get involved for a handsome sum of US$5,600 which covers flights, accommodation, and meals.
If this appeals to your culinary and adventurous senses, then get in contact directly with the Triyogyoni team at firstname.lastname@example.org.