This upmarket Mongolian restaurant has walls lined with traditional antiques and old photos, and a menu of contemporary local cuisine. Expect stir-fried meats, dumplings and boiled mutton, along with some Russian and European influences and cold beer on tap. It's a bit out of the way, however.
If you want to go all out, order the khorkhog (T175,000) – meat chunks cooked in a metal steamer with scalding hot rocks added to the pot to aid cooking – enough for six to eight people (you must call and order six hours in advance). There's a museum downstairs, too.