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“Legendary Boris Lissaniavitch restaurant with its gleaming copper chimney. Past its exotic Russian heyday but a...”

The Chimney Restaurant
Ranked #75 of 781 Restaurants in Kathmandu
Certificate of Excellence
Price range: $25 - $175
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Restaurant details
Dining options: Reservations
Description: At the time when the longest standing restaurant of its quality was created, the path to The Chimney was just a series of dirt lanes winding between stone houses in the jewel of the medieval Kathmandu Valley. In a fairytale land of not so long ago, the infamous Boris Lissanevitch established The Chimney. Boris' name alone conjures up legends of his unheeded extravagance and enigmatic adventures; famed Russian ballet dancer, entrepreneur, and entertainer of royalty, the tradition of the unprecedented Boris and his Chimney Restaurant continues to this day. By night, the handcrafted, open, copper-shafted fireplace blazes and the vaulted ceilings of The Chimney are illuminated with the shadows of myths as tall as Everest. Boris' original recipes live on as his famous Borstch is served as well as the Smoked Bekti, Chicken a la Kiev, and the flaming baked Alaska Sagarmatha. Traditional favorites are honored while an inspired international menu at The Chimney achieves distinction of its own. With a palette of fresh ingredients, is refined with masterful innovation. Savor Rack of Lamb with an Eggplant and Sesame Ragout and relish the piquant Tartare of Smoked Salmon with Wasabi, but be warned, new creations are always coming out to tempt you.
A TripAdvisor reviewer on Facebook
Kuala Lumpur, Malaysia
Reviewed August 22, 2008

Legendary Boris Lissaniavitch restaurant with its gleaming copper chimney. Past its exotic Russian heyday but a glamorous breath of fresh air in Kathmandu. Still does an excellent borscht, chicken kiev and baked alaska :)

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63 - 67 of 69 reviews

Reviewed April 11, 2016
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Reviewed April 4, 2016
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Reviewed November 4, 2015
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Reviewed January 22, 2015
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PhilippeBelhay, General Manager at The Chimney Restaurant, responded to this reviewResponded April 9, 2015

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