A Pokhara outpost of the famous Kathmandu Everest Steak House. The format is the same: a long list of steak cuts (buffalo, yak and imported beef) crossed with about thirty sauces — black pepper, blue cheese, mushroom, chimichurri, you name it — and served with chips and a glass of decent wine.
The portions are large, the steaks are tender, and the prices, while higher than the average Nepali restaurant, are still a fraction of what you'd pay in Europe. The dining room is busy and cheerful. After a 16-day trek, this is the kind of meal you find yourself fantasising about.