Tucked away in the heart of Hassan, Meridian Hotel redefines the city’s culinary map by fusing Karnataka’s earthy spices with pan-Indian flair; from its wood-fired Tandoori chicken to the subtle coastal curries, every plate tells a story of regional pride, served beneath warm lanterns that echo the grand stone temples just beyond its doors.
2452+8G3, Rangoli Halla, Hassan, Karnataka 573201, India
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Meridian Hotel sits on the Hassan bypass at Rangoli Halla, a convenient pit-stop for travellers seeking reliable South-Indian thalis, smoky tandoori kebabs and surprisingly good filter coffee; service is brisk, the dining hall clean, and at ₹300–400 per head the value matches its steady 3.8-star local reputation.
| Sunday | 12:30–10 PM |
| Monday | 12:30–10 PM |
| Tuesday | 12:30–10 PM |
| Wednesday | 12:30–10 PM |
| Thursday | 12:30–10 PM |
| Friday | 12:30–10 PM |
| Saturday | 12:30–10 PM |
More information
What kind of Indian cuisine can I expect at Meridian Hotel?
Meridian Hotel’s in-house restaurant celebrates the Karnataka palate with fragrant bisi-bele-bath, crisp Mysore dosas, and subtly spiced Coorgi pandi curry, all prepared by chefs who source local spices from the nearby markets of Hassan to keep every dish rooted in regional authenticity.
Are vegetarian and Jain options available at Meridian Hotel?
Absolutely—vegetarian thalis form the backbone of the lunch menu, while a dedicated Jain kitchen section prepares no-onion, no-garlic meals on request, ensuring that every guest can dine confidently without compromising on flavour or cultural dietary norms.
Does Meridian Hotel offer room service for guests who prefer private dining?
Yes, the hotel’s 24-hour room-service menu mirrors the restaurant’s full range, so you can enjoy piping-hot biryanis or a light neer dosa breakfast delivered straight to your room, complete with eco-friendly clay tumblers and stainless-steel cutlery to maintain hygiene and sustainability.
How does the restaurant accommodate food allergies or spice preferences?
Simply inform the service captain when you order; chefs will reduce chilli heat, swap ghee for oil, or substitute nut-based gravies with coconut milk, and each modified dish is labelled in the kitchen pass to prevent cross-contamination, keeping your meal both safe and satisfying.
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