BARC: Kathmandu’s Speakeasy Bar That Taught a City to Sip Like a Nation

From secret entrance to Asia’s 50 Best Bars, BARC is rewriting country’s drinking culture.

Kathmandu has always had its fair share of lively pubs and restaurants, but very few places have managed to change the way people think about drinking and hospitality. BARC: Kathmandu's speakeasy bar, tucked discreetly inside the Bluestar Complex at Tripureshwor, is one of those rare venues. In just a few years since opening, it has transformed into one of Asia’s most talked-about bars and recently won the Michter’s Art of Hospitality Award at the prestigious Asia’s 50 Best Bars 2025. For a country still taking its first steps into the world of modern bar culture, BARC represents far more than just a place to get a drink — it is a statement that Nepal can stand shoulder to shoulder with some of the best cocktail destinations in the region.

For many Nepali guests, the first experience of BARC begins with a surprise. The bar does not announce itself with loud music or flashy signage. Instead, you enter through a modest doorway, stepping into a room that feels like a secret discovery. This is the essence of the “speakeasy” concept — a style of bar that became famous in the United States during the Prohibition era of the 1920s, when alcohol was banned and drinks were served in hidden venues. Today, around the world, speakeasies are celebrated for their intimate atmosphere, discreet entrances, and highly crafted cocktails. In Kathmandu, where the idea is still relatively new, BARC has brought this theme to life in a way that feels both intriguing and inviting, turning the act of going out for a drink into an experience of discovery.

Inside, BARC reveals its character in details both subtle and striking. The space is intimate, with deep green walls, soft lighting, and furnishings that encourage guests to settle in rather than rush through. The music is curated to complement the setting — often smooth jazz or mellow rhythms — creating an atmosphere that is refined yet unpretentious. From the first step inside, you sense that BARC is not trying to overwhelm but to guide, offering an environment designed for conversations, explorations of flavor, and the quiet luxury of time well spent.

The real artistry, however, lies in the drinks. BARC’s menu is a canvas of creativity that combines international cocktail techniques with Nepali ingredients. Guests will find familiar flavors — citrus, spice, smoke — but expressed through a uniquely local lens. Himalayan herbs, wild honey, local citrus fruits, and even fermented chutneys have all found their way into signature cocktails. Each drink is a small story, rooted in Nepal but designed with the sophistication of global bar culture. This balance is not easy to achieve. Too often, attempts to “localize” cocktails can feel forced. At BARC, the integration is seamless, making every sip feel both familiar and adventurous.

Food plays a supporting but significant role. Instead of a long menu, BARC offers a selection of carefully chosen bites that complement its cocktails. From sliders to momos with a twist, the dishes are designed to match the flavor profiles of the drinks without overwhelming them. This balance reflects the philosophy of the place: BARC is not a restaurant with a bar, but a bar that treats food as part of the hospitality experience.

What truly sets BARC apart, and what earned it the international recognition of the Michter’s Art of Hospitality Award, is its approach to service. The bartenders are more than servers — they are storytellers, guides, and hosts. Guests are not simply asked what they want to drink; they are often invited into a conversation about preferences, flavors, and moods. Drinks can be recommended, adapted, or even invented on the spot. This level of attentiveness creates a rare kind of connection between staff and guest, one that makes the experience memorable long after the evening ends. In a city where service standards can be inconsistent, BARC has set a new benchmark, showing how hospitality can elevate a bar into something more meaningful.

Behind this success is Adarsha Tamrakar and Abhishek Tuladhar, whose vision was to create a bar that would not only serve cocktails but also build a culture. Having worked abroad, Tuladhar returned to Nepal determined to show that Kathmandu could be home to a world-class drinking destination. Together with his team, he has nurtured a new generation of bartenders, training them not just in technique but in the art of reading a guest, telling stories, and carrying pride in Nepali ingredients. It is this combination of ambition, discipline, and love for the craft that has made BARC stand out on the global stage.

BARC is, without question, one of the most approachable and value-driven drinking venues in Kathmandu. Guests quickly realize that they are not just paying for a cocktail — they are receiving an experience enriched with detail, training, and creativity, often at prices similar to or even lower than other bars in the city. Every element, from the glassware to the garnish, from the music to the lighting, has been carefully thought out. The true value of BARC lies not only in what is served but in the way it is served, and in the feeling it leaves behind — making world-class cocktails accessible without being extravagant.

For Nepal’s culinary and beverage landscape, BARC represents a milestone. It has proven that Nepali hospitality, when paired with innovation and confidence, can compete with the best in Asia. It has also created opportunities for local producers, from citrus growers to spice suppliers, to see their products featured in a setting of international prestige. Most importantly, it has given Nepali audiences a taste of what is possible when creativity is guided by discipline and vision.

BARC may be hidden in Tripureshwor, but its impact is visible far beyond Kathmandu. It has shown that Nepal does not need to imitate to impress — it can tell its own stories, in its own flavors, and invite the world to listen. In the years to come, BARC will likely inspire many more bars and restaurants to raise their standards, but it will always remain the pioneer that proved Nepal could sip like a nation.