Mongolian food is built for cold weather and nomadic practicality: buuz (steamed dumplings filled with mutton and onion) and khuushuur (the same filling fried flat) are the staples, eaten everywhere from street stalls to restaurants. Tsuivan (hand-pulled noodles with meat and vegetables stir-fried together) is a more substantial dish. Airag (fermented mare's milk) is the traditional drink of the steppe — mildly alcoholic, slightly fizzy, and an acquired taste.
For straightforward Mongolian food, the canteen-style restaurants near Sükhbaatar Square serve good buuz and tsuivan at low prices. The city has also developed a strong international food scene — Korean restaurants are particularly numerous and reliable, a legacy of the significant Korean expat community. Japanese, Chinese, and Indian options are all available in the city centre.
The restaurant neighbourhood around Peace Avenue (Enkh Taivny Örgön Chölöö) has the best concentration of options. For a more atmospheric meal, several restaurants occupy traditional ger tents set up in restaurant compounds around the city.