Vegetarian meals are planned, but travelers following a specific diet (especially gluten-free) should bring their own products, as local resources are limited.
Mongolian cuisine places milk and mutton at its heart, making up the vast majority of meals from breakfast to dinner, and appearing in soups, stews, and traditional specialties like Horhog and Mongolian barbecue. One of the country's typical drinks is Airag, a slightly alcoholic fermented mare's milk. For this pastoral people, milk holds an essential place.
The diet is supplemented by traditional dairy products, Mongolian cheeses, which are eaten more or less dry; they are rather hard and slightly sweet. With a bit of luck, you might even get to taste the cream, which is actually the skin left over from boiling milk. Served on biscuits, it's delicious!
Meals are accompanied by simple fruits and vegetables: apples, dried fruits, potatoes, cabbage, carrots and cucumbers.
Your guide provides one and a half liters of water per person per day. Beyond this amount, you will need to be self-sufficient, using Micropur tablets to purify, disinfect, and store water.