Raithaane is one of the more thoughtful restaurants in the valley. The menu is built around indigenous Nepali ingredients and dishes from areas — Mustang, Karnali, the Eastern hills — that you almost never see on tourist menus elsewhere. Buckwheat, fermented greens, foxtail millet, yak cheese, and freshwater fish from the country's rivers all appear.
The kitchen treats Nepali cuisine seriously, and the result is genuinely different from the standard dal bhat available everywhere else. Reservations are a good idea in the evenings. Prices are higher than at a street-side dal bhat house but reasonable for what you get.