For a place at 3,650 metres in the middle of the Tibetan Plateau, Summit makes a properly good flat white. The original branch sits inside the Shangri-La Hotel near the Jokhang and a second occupies a corner of the Yak Hotel. They use beans imported from Yunnan, the espresso is pulled correctly, and the cakes are genuinely fresh.
This sounds trivial, but after a week of yak-butter tea and Nescafé, sitting in a quiet Summit with a real coffee and a slice of carrot cake feels disproportionately good. WiFi is reliable. A useful place to wait out the worst of the midday sun.