All international visitors arrive through Paro International Airport, served by Drukair and Bhutan Airlines with connections via Delhi, Kathmandu, Bangkok, Singapore, and Dhaka. The descent into Paro, between forested ridges, is one of the world’s most memorable landings. Overland entry is also possible through Phuentsholing on the Indian border.
Visa & SDF
The Sustainable Development Fee
Everyone except visitors from India needs a visa, which we arrange for you — you never deal with the paperwork directly. Bhutan also charges a daily Sustainable Development Fee (SDF), the levy that funds free healthcare, education, and the conservation of the forests you will be walking through. We confirm the current rate and any incentives at the time of booking, since government policy is updated periodically.
Seasons
When to Come
Spring
March – May
Rhododendrons in bloom, Paro Tshechu, clear trekking weather.
Autumn
Sept – November
The classic season. Crisp skies, harvest valleys, Thimphu Tshechu
Winter
December – February
Quiet trails, black-necked cranes in Phobjikha, excellent mountain views.
Summer
June – August
Green valleys and monsoon showers, the quietest and best-value months.
What’s Included
Standard Inclusions
Our journeys include accommodation, a licensed English-speaking Bhutanese guide, a private vehicle and driver, all meals unless stated, permits, and airport transfers. International flights and travel insurance are arranged separately, and we are glad to advise on both.
Most tours suit anyone comfortable with a full day of gentle walking. The Tiger’s Nest hike takes 4 to 6 hours round trip and can be done slowly; horses are available part-way. Treks are graded separately.
Bhutan requires visitors to travel with a licensed operator for most purposes, which is exactly what makes the country feel the way it does. Private does not mean scripted; your itinerary flexes daily.
Bhutanese food is built on chillies and cheese; ema datshi is the national obsession. Hotels serve a mix of Bhutanese, Indian, and continental dishes, and we always know where the good farmhouse cooking is.