Mongolia

Asia

Mongolia

Mongolia is defined by open space: endless steppe grassland where nomadic herders still live in round white gers, the Gobi Desert's dunes and dinosaur-fossil badlands further south, and horses that remain the default form of transport outside the capital. Ulaanbaatar itself is a jarring, fast-modernizing contrast to the emptiness beyond it. A visit here means multi-day journeys by 4x4 or horseback, homestays with herding families, and genuinely vast, uncrowded landscapes.

Why go thereIndigenous cultures Deserts Nature & landscapes Rural traditions Road trips Wildlife Adventure sports Mountain hiking Sacred sites Culture & heritage

Main destinations

Food & drink to try

Buuz

Steamed mutton dumplings eaten by the dozen at Tsagaan Sar, the lunar new year.

Khuushuur

Flat meat pies fried in fat, sold by the bag at the summer Naadam festival.

Tsuivan

Hand-cut noodles steamed over mutton and vegetables in one pot.

Main destinations

Other destinations

Comfort in January · by notability

Food & drink to try

Buuz

Steamed mutton dumplings eaten by the dozen at Tsagaan Sar, the lunar new year.

Khuushuur

Flat meat pies fried in fat, sold by the bag at the summer Naadam festival.

Tsuivan

Hand-cut noodles steamed over mutton and vegetables in one pot.

Khorkhog

Mutton cooked in a milk can with fire-heated stones, which are passed around after.

Boodog

A goat or marmot cooked from the inside with hot stones, skin left whole.

Guriltai shul

Mutton soup with hand-torn noodles, the everyday meal in the countryside.

Bantan

Flour rubbed into crumbs and cooked in meat broth, given to the ill.

Aaruul

Curd dried hard on the ger roof, chewed slowly over weeks of travel.

Byaslag

Fresh pressed cheese made in summer when the animals are milked.

Borts

Beef air-dried in strips through the winter, ground later into soup.

Boortsog

Fried dough pieces stacked in towers at new year and eaten with cream.

Airag

Fermented mare's milk, sour and lightly alcoholic, drunk by the bowl in summer.

Suutei tsai

Milk tea with salt, poured for every guest before conversation begins.

Arkhi

Distilled milk spirit, clear and mild, offered with the ring finger dipped and flicked.

Entry & health

Set your passport

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Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Tipping & local customs

Tipping is not a deep-rooted Mongolian tradition, and many hotels/restaurants already include a service charge, but leaving about 10% in restaurants in Ulaanbaatar is appreciated; for taxis rounding up is fine, while tour guides and drivers (who rely on it) are commonly given roughly $10–$20 per person per day.

When visiting a ger (yurt), announce yourself before entering rather than approaching silently, cough or make a sound at the door as a courtesy to the hosts.
Never step on the threshold of a ger's doorway, and avoid touching or leaning on the door frame or the two central support poles, as these carry symbolic/superstitious meaning.
Keep your hat on while inside a ger but tip it as a greeting, always accept offered food or drink (even a small taste) rather than refusing outright, and give/receive items with your right hand, supporting the elbow with your left.
Move in a clockwise direction inside a ger and don't stretch your feet out toward the hearth/altar or point them at people.
Avoid pointing your feet or a knife at anyone, and don't whistle indoors, as both are considered bad manners or bad luck.
During Tsagaan Sar (Lunar New Year) and other festivals, follow host cues for special customs like sharing the ceremonial layered biscuit stack politely.

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Before you go

Stay connected

Get an eSIM for Mongolia — mobile data the moment you land.

via Airalo

Travel insurance

Cover trip cancellation, medical care and delays.

via EKTA