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Mülheim an der Ruhr · German home cooking · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
August-Thyssen-Straße 129, 45481 Mülheim an der Ruhr
Franky's Wasserbahnhof Mintard combines a restaurant, served terrace and self-service beer garden directly beside the Ruhr. These are different ways to visit the same riverside address: choose an à la carte table for a full meal, or use the grill and container service for a more informal stop outdoors. A large riverside lawn adds space to the setting, and children have a pirate-ship play feature. The kitchen uses seasonal ingredients and works with selected regional suppliers. Its published menu moves between local dishes and broader influences, from Rhineland potato soup and schnitzel made with Ruhrtaler pork to trout, prawn pasta and curry. Vegetarian and vegan dishes have a clear place too, including filled cannelloni, a bowl with chickpea patties and a plant-based burger. The restaurant can be part of a cycling outing on the RuhrtalRadweg, while the Weiße Flotte provides a waterborne way to reach the area when services operate. Check boat schedules separately if that is part of your plan. For the dining experience itself, specify whether you want the served terrace or restaurant when making a reservation. The address is 129 August-Thyssen-Straße in Mintard. Opening begins at noon Wednesday to Sunday, with Monday and Tuesday closed. The kitchen normally closes at 21:00, or 20:00 on Sundays and public holidays. Reserve ahead for sunny weekends; the team takes enquiries by telephone, email and its online table system.
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Norg · Cakes and pastries · Lunch · Dinner
Brink 4, 9331 AA Norg
't Wapen van Norg stands on the Brink, the village green at the heart of Norg. The restaurant has carried its present name since 18 March 1957, giving it a long connection with this central meeting place. Its offer stretches from coffee and homemade cake to lunch, drinks and a full dinner. That range makes it an option for a short refreshment stop as well as a meal planned around a visit to the village. The kitchen provides separate lunch and dinner menus, while children have a menu of their own. Homemade baking is part of the offer in its own right, so a visit need not involve ordering a complete meal. Guests can also come for a borrel, the Dutch custom of gathering over drinks. The restaurant presents these different occasions together, with food and conversation at the centre of the experience. For dinner, the team recommends reserving a table by telephone. Larger parties are also welcome, but the restaurant asks them to book early. Groups of ten people or more use a dedicated group menu rather than the ordinary individual menu. Anyone wanting an adapted menu can contact the team to discuss the possibilities beforehand. This gives families, friends travelling together and other organised parties a clear way to arrange their meal. The location on the Brink places the restaurant directly in Norg's village centre, with its address forming a straightforward meeting point for guests arriving separately.
Tokaj · Fish and seafood · Vegetarian · Lunch
Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels
Kossuth tér 14, 3910 Tokaj
Mon–Thu 12:00–22:00; Fri–Sat 12:00–23:00; Sun 12:00–20:00
1737 Terroir occupies a restored former chapel within the Generális Borhotel complex on Tokaj's Kossuth Square. High arches and warm lighting give the dining room a distinctive setting for contemporary bistro cooking. The hotel occupies a historic mansion, and the restaurant welcomes a meal centred on the region's ingredients and wines, whether you are staying in Tokaj or visiting for the day. The kitchen pairs recognisable ingredients in carefully composed dishes. Its menu includes duck liver with rhubarb and blackberry, trout with cucumber and apple, and guinea-fowl soup with udon noodles and chervil. Among the mains are cod with peas and lemon, chicken breast with truffle potato cream and broccoli, and rabbit with sweet potato and Zemplén mushrooms. These combinations give a good sense of the kitchen's approach while the seasonal selection continues to change. Pork and game also have a place: Mangalica loin is paired with celeriac and kapia pepper, while venison appears with plum and polenta. Desserts take an equally individual direction, from white chocolate with raspberry and sour cherry to semolina pudding with caramel and kohlrabi. Vegetarian meals can be prepared around the ingredients available, so discuss your preferences when booking. Tokaj is central to the wine selection, from dry Furmint through Hárslevelű and aromatic Muscat to Aszú. Suggested pairings on the menu offer a starting point for choosing a glass with each course. Reserve by telephone or through the restaurant's website, and check the current dishes when planning a special lunch or dinner.
Herne · Turkish · Doner kebab · Lunch
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Bahnhofstr. 77, 44623 Herne
Turkish grill restaurant serving döner kebab in central Herne.
Água de Pau
Example photo of the cuisine — not photographed at this venue Adriano Bragi / Pexels
Rua da Caloura 15, 9560-206 Água de Pau
Adega Caloura is a restaurant in an old wine cellar in Caloura, the fishing hamlet below Água de Pau where the vineyards run down to the sea in stone-walled terraces. The vaulted room, the barrels and the candlelight make it the most atmospheric dinner on this stretch of the south coast, and it is small enough that a table is worth reserving. The kitchen is fish and seafood first: grilled tuna and tuna tartare when the boats bring it in, garlic prawns, octopus, with a couple of vegetarian plates and a long list of Azorean and mainland wines to go with the cellar. It opens only in the evening and only on some days of the week, which vary through the year - a phone call before driving down saves a wasted trip.
Santa Ponsa
Example photo of the cuisine — not photographed at this venue Paris Medina / Pexels
Carrer de Chopin 5, 07180 Santa Ponsa
Adelfas is a restaurant in a villa on a quiet street of Santa Ponsa, run by Jens and Nicole Bräuning, with a large sun terrace under the trees and a pavilion for bigger tables. Everything is made in the house - the couple say they cook and serve with heart rather than follow a production line - and the menu leans to fresh, gourmet plates: a butterfish ceviche with mango foam is the dish people mention, alongside fish, lamb and homemade desserts. It opens in the evening only, from six, and closes on Tuesday and Wednesday; the terrace makes it a good choice for a long summer dinner, and there is parking directly outside. Open all year, which in Santa Ponsa is not a given.
Nin · Mediterranean · Fish and seafood · Takeout
Example photo of the cuisine — not photographed at this venue Xhemi Photo / Pexels
Petra Zoranića 2, 23232 Nin
Aenona is a family konoba at Petra Zoranića 2 in Nin, with a stated tradition stretching back more than sixty years. Its cooking is grounded in Dalmatian recipes, and the offer is broad enough for a proper shared lunch or dinner: seafood, meat, risotto and pasta all appear on the restaurant's own menu. Seafood choices include black cuttlefish risotto, seafood spaghetti and green noodles with prawns. The fish section lists sea bream or sea bass, a fish platter for two, tuna steak and squid prepared on the grill. These are useful signposts when choosing the style of meal you want; the kitchen should confirm the fish and portions available on the day. For something especially connected to Nin, the restaurant highlights ninski šokol, a cured pork-neck speciality. It also offers traditional peka and spit-roasted dishes by prior arrangement. Those preparations deserve a conversation when booking: contact the restaurant to agree the dish and your party size, rather than arriving expecting an advance-order speciality to be ready. Aenona lists outdoor seating and takeaway, as well as private family and business gatherings. The published daily schedule runs from noon to late evening, with the same stated kitchen hours, but seasonal arrangements should be checked directly. This makes it possible to plan either a sit-down visit or a meal to collect. The full street address and the restaurant's own map are the best references for finding the entrance.
Ziano Piacentino
Example photo of the cuisine — not photographed at this venue Vilnis Husko / Pexels
Località Albareto 69, 29010 Ziano Piacentino
Wed–Sat 12:00–14:00, 19:30–21:00; Sun 12:00–14:00; Mon, Tue Closed
Casa Galli is a farmhouse restaurant on the hillside at Albareto above Ziano, in the Val Tidone, where the family has cooked for guests since 1997 and the view from the terrace is vineyards down to the valley. The dining room is old stone with a fireplace and candles; in summer the tables move out under the porticoes, and there is a play area for children, which makes it an easy Sunday lunch for families. The food is Piacenza cooking without shortcuts: house cured meats, gnocco fritto, tortelli and pisarei made in the kitchen, roasts, and the Gutturnio of the hills to drink. It opens Wednesday to Sunday, lunch and dinner except Sunday evening; there are rooms and apartments for anyone who wants to stay after the wine.
Ziano Piacentino · Italian · Takes reservations · Parking
Example photo of the cuisine — not photographed at this venue Julia Filirovska / Pexels
Località Negrese 308, 29010 Ziano Piacentino
Agriturismo Il Negrese is a family-run farm and winery in the hills of Ziano Piacentino. Its restaurant is part of the same property as the guest accommodation, making it the natural first dining address for guests staying at Il Negrese. The dining room was created in the farm's former barn, preserving a connection with the building's working history. The kitchen focuses on the traditions of Piacenza rather than a broad international menu. Handmade pasta, homemade bread and cakes are central to the offer described by the local tourism authorities. The farm's own wines accompany the cooking, so a meal can also introduce visitors to the local wine-growing landscape around Ziano. This is a place to contact in advance. The official tourism listing describes meals as available by reservation on both weekdays and holidays, without promising a fixed daily walk-in schedule. Ask what the kitchen is preparing, whether a set menu applies and how dietary requirements can be accommodated. An overnight stay does not automatically mean that dinner is included in the accommodation price. Use the full Località Negrese 308 address and the agriturismo's published telephone number when arranging your visit. The dining building and guest rooms are adjacent, while visitors staying elsewhere can enquire about a restaurant reservation. Reserved parking is listed by the tourism office. For a group meal or a visit centered on the wines, discuss the arrangements directly before traveling into the hills.
Ziano Piacentino · Italian · German home cooking · Lunch
Example photo of the cuisine — not photographed at this venue Ray Suarez / Pexels
Localita Arcello 1, 29010 Ziano Piacentino
Mon Closed; Tue Closed; Wed Closed; Thu Closed; Fri 20:00–22:00; Sat 12:30–15:00, 20:00–22:00; Sun 12:30–15:30, 20:00–22:00
La Colombaia is an agriturismo above Ziano Piacentino, in the westernmost of the Piacenza valleys. The land was in the family for years before Guido turned it into an agriturismo, and the kitchen is described by the house as cucina piacentina doc — the cooking of this province and no other. The estate is arranged for eating outdoors without depending on the weather: three dining rooms stand in the open but under cover, all of them looking out over the valley, with a bar area for drinks and two further rooms inside. That combination is worth knowing in a region where a summer evening can turn without warning. It sits among the hills and is used as a starting point for the country around it — mountain biking, riding and walking all begin at the door, and the valley is crossed by roads that lead through the historical, scenic and gastronomic parts of the province. The Colli Piacentini are wine country: Gutturnio, Ortrugo and Malvasia are grown on these slopes, and Ziano Piacentino is one of the centres of that. Opening is limited and worth planning around. Friday evening only from eight to ten; Saturday lunch from half past twelve and dinner from eight; Sunday the same with lunch running until half past three. Monday to Thursday it is closed. You will find La Colombaia at Località Arcello 1, 29010 Ziano Piacentino.
Barban · Takes reservations
Bratulići 17, 52207 Barban
Agroturizam Istra Partner combines a restaurant, guest accommodation and countryside activities at Bratulići, in the rural landscape between Barban, Marčana and Pula. The restaurant is one part of a wider agritourism property, so a visit centers on the relationship between the surrounding land, local ingredients and traditional Istrian cooking. The house describes its food as regional specialties prepared from fresh ingredients sourced locally, using recipes associated with the area's domestic kitchen. Its approach brings traditional food into a present day restaurant setting while keeping the focus on the produce. This is a place to contact before setting out: visits are arranged with the property, and guests can discuss their meal directly by telephone or email. That conversation is also useful for anyone planning to combine food with the other experiences offered here. The property's activities include walking, cycling, horseback riding and quad excursions, as well as gathering mushrooms, asparagus or grapes. These provide several ways to spend time in the countryside around a meal, depending on the season and the arrangements made with the hosts. For visitors staying longer, accommodation is available within the same property, with stone walls and air conditioned rooms. The official regional tourism listing identifies Istra Partner at Bratulići 17, and the municipal tourist board includes it among the area's eating places. For a holiday based near Rakalj, it offers an inland excursion built around Istrian food and the rural setting in which it is prepared.
Attendorn · Greek · Dinner · Seating indoors
Example photo of the cuisine — not photographed at this venue Valeria Boltneva / Pexels
Schemperstraße 15, 57439 Attendorn
A Greek restaurant on Schemperstraße in Attendorn.
Werl · Turkish · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Melsterstraße 12, 59457 Werl
Turkish snack bar with döner and stone-oven pide, ordering through its own shop and app.
Mojácar · Burgers · Fish and seafood · Vegetarian
Paseo del Mediterráneo 32, 04638 Mojácar
Aku Aku is a beach restaurant at Playa del Cantal, combining Mediterranean cooking with a tradition of live music beside the sand. Rice is a particular focus, although the menu extends across salads, raw seafood, grilled fish, fried fish and meat. The restaurant describes its cooking around fresh ingredients sourced nearby, while its concert programme brings flamenco, rock and pop into the beach setting. Rice dishes are prepared to order for at least two people. Choices include monkfish and prawns, cod and leeks, cuttlefish and cabbage, and a vegetable rice. Other combinations bring together Iberian pork, young garlic and artichokes, or rabbit and snails. Seafood paella and black rice sit alongside these preparations, giving guests several directions within the restaurant's central speciality. The rest of the menu makes it possible to build a meal differently. Salads include rocket with pear and Parmesan, and burrata with tomatoes, plums and basil. Raw preparations feature salmon with mango aguachile and red tuna tartare with coconut ajoblanco. From the grill come sardines, cuttlefish, tuna and a monkfish and prawn skewer, while the fried fish section includes anchovies and squid. Meat choices include the house burger, chicken and Iberian pork. Homemade desserts range from cheesecake and lemon meringue pie to chocolate mousse with olive oil and salt. Guests can reserve a table directly with the restaurant. Food and music give Aku Aku its two main identities, bringing a rice restaurant and a seaside concert venue together.
Horn · Mediterranean · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue Dmitriy Tarasenko / Pexels
Seestrasse 36, 9326 Horn
Al Porto and its Giardino terrace form the Mediterranean restaurant at Bad Horn Hotel & Spa on Seestrasse. Large windows connect the indoor dining room with Lake Constance, while the summer terrace sits directly beside the hotel's harbour. You can book a restaurant table without making an overnight stay part of your plans. The seasonal menu combines fish, meat and vegetable dishes. Recent autumn choices include whitefish with lemon-and-caper beurre blanc, sea bass with polenta and roasted vegetables, and pikeperch with porcini fettuccine. A veal cordon bleu with prosciutto, smoked mozzarella and basil gives a Mediterranean variation on a familiar Swiss dish. The selection changes, so treat these as examples of the kitchen's style. Vegetarian diners have dedicated dishes such as mushroom fettuccine and baked pumpkin, while tomato-and-basil fagottini are specifically marked vegan. Desserts range from tiramisu with plum ragout to apple tarte tatin and homemade ice cream. Between the main meal periods, a separate smaller menu provides snacks and sweet options for a shorter stop by the water. The current main menu gives separate lunch and dinner service windows. Booking is advisable, particularly for the waterside terrace; at busy times the restaurant may allocate different evening sittings. Accessible facilities and parking are listed by Switzerland Tourism. Discuss dietary requirements with the service team when reserving, and ask which terrace or indoor tables are available for your visit.
Ribeira Grande · Fish and seafood · Vegetarian · Vegan
Example photo of the cuisine — not photographed at this venue Adriano Bragi / Pexels
Rua East Providence 68, 9600-524 Ribeira Grande
Mon 12:00–15:30, 19:00–22:00; Tue 12:00–15:30, 19:00–22:00; Wed Closed; Thu 12:00–15:30, 19:00–22:00; Fri 12:00–15:30, 19:00–22:00; Sat 12:00–15:30, 19:00–22:00; Sun 12:00–15:30, 19:00–22:00
Alabote stands on the Rua East Providence in Ribeira Grande, on the north coast of São Miguel. The building is the first thing the house talks about: an architecture built to hold contemporary, functional construction and the landscape together rather than to shut one out of the other, with the sunset as part of what you are there for. Fresh fish is what it stakes its name on — the best of the Azorean sea, as the house puts it, cooked carefully. An alabote is a halibut, so the name says the same thing. What sets it apart from most restaurants on the island is the breadth of the menu. Alongside meat and fish there are vegetarian and vegan dishes as a proper part of the card, and the traditional Azorean repertoire is kept as well. In an archipelago whose cooking runs on beef, pork and fish, a kitchen that treats a vegan diner as a guest rather than a problem is worth knowing about in advance. Service is in two sittings — midday to half past three, then seven to ten — and it is closed on Wednesday. Ribeira Grande is the island's second town, about twenty minutes over the ridge from Ponta Delgada and forty from Ribeira Chã. You will find Alabote at Rua East Providence 68, 9600-524 Ribeira Grande.
Jerez de la Frontera · Spanish · Fish and seafood
Example photo of the cuisine — not photographed at this venue Paris Medina / Pexels
Calle Divina Pastora, Conjunto Residencial Valdespino, bloque 6, 11403 Jerez de la Frontera
Albalá offers a contemporary way to explore Jerez's cooking near the Royal Andalusian School of Equestrian Art. Located in the Valdespino residential complex on Calle Divina Pastora, it is convenient for a meal away from the busiest historic-centre squares. The restaurant presents the culinary identity of Israel Ramos through a relaxed format that gives equal room to sharing plates and a more substantial lunch. Its menu is organised into clear sections for produce, small bites, shared dishes, spoon dishes, seafood, meat and desserts. Almadraba tuna, sherry vinegar and local wine references place the cooking in its Andalusian setting, while citrus ponzu, Thai-style seasoning and pibil preparations show an interest in flavours beyond the region. Sea-bass ceviche with avocado is one published example of that combination. There is considerable variety for a table that wants to share: the menu includes asparagus tempura, oxtail croquettes, grilled squid and a cheek-and-chicken cannelloni with Oloroso béchamel. Rice and noodle dishes provide another direction, while the dessert selection includes pumpkin cake with Palo Cortado and a homemade cream-and-egg flan. These examples are a useful guide to the kitchen, with current availability best checked when booking. Albalá works particularly well as a dining stop around a visit to the equestrian school or the northern edge of central Jerez. Reserve directly through the restaurant and discuss dietary requirements and the day's service before setting out.
Jerez de la Frontera · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Cristian Mihaila / Pexels
Calle Consistorio, 12, 11403 Jerez de la Frontera
Albores sits on Calle Consistorio in central Jerez de la Frontera, where it offers a market-led approach to Spanish cooking. The address places it among the historic centre's dining streets, making it a practical choice when a day of sightseeing leads into lunch or dinner. Its focus is broad enough for a mixed table: the regional tourism authority describes a kitchen built around vegetables, fish from the Bay of Cádiz and Spanish meats. The restaurant combines traditional foundations with international influences, so its identity comes from the ingredients and their preparation rather than a narrowly fixed style. Fish provides a particularly relevant connection with nearby Cádiz, while seasonal vegetables and meat dishes offer alternatives for guests who prefer a different direction. Ask about the day's selection to see how that market approach is expressed during your visit. The setting is described by the regional tourism authority as contemporary, and the restaurant offers special group menus and event spaces. Those arrangements can be useful for a shared occasion in the city, but should be discussed directly so the table size and dining format are clear before arrival. An ordinary meal and a prearranged group menu are different options. For travellers staying in Jerez, Albores offers a central restaurant choice that connects the city's urban setting with the wider region's produce. Use the published telephone or email to confirm the current menu, service hours and any dietary needs; online third-party schedules differ, so they should not determine your plans alone.
Werdohl · Turkish · Takeout
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Pungelscheider Weg 63, 58791 Werdohl
Turkish grill snack bar in the Pungelscheid district.
Serekunda
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
67 Kairaba Avenue, Serekunda
Alliance Café opened in February 2021 in the garden of the Alliance Française de Banjul, in the institute's building on Kairaba Avenue. It was set up as a café and restaurant for everyone, bringing art, culture and food together in one place. The kitchen leans French and Italian, and the garden hosts regular evenings: French cheese and wine tastings, and traditional kora music played in the calm of the courtyard. It opens in the morning and stays open into the evening, later towards the weekend.
Ega / Nova Ponente · Cakes and pastries · Seating indoors · Seating outdoors
Località Hennewinkl 8, 39050 Ega / Nova Ponente
Häusler Sam is an alpine inn in the Eggental, reached by walking routes from Obereggen, Eggen and the Lake Carezza area. Its setting places the Rosengarten and Latemar mountains in view, with a sunny terrace outside and the Franzlstube dining room inside. For walkers, the inn can become the destination of an outing or a place to pause along a longer route. The kitchen centres on traditional South Tyrolean food and local ingredients. The German menu highlights carrot and ginger soup with king prawns, organic beef carpaccio with basil pesto and Parmesan, and lamb chops accompanied by vegetables and fried potatoes. Homemade cakes provide another reason to stop, while strawberry tiramisu appears among the desserts. The Italian selection also presents local venison carpaccio and venison goulash with speck dumplings, adding a different view of the kitchen's regional repertoire. Families have a playground and petting zoo to explore beside the meal. The house also arranges birthdays, anniversaries and other gatherings, including first communions and seminars. Autumn brings the tradition of Törggelen, while fondue evenings can be arranged in winter. Tables can be reserved by telephone. Several approaches make the inn part of the local walking network. Routes lead through Bewallerhof from Obereggen or Lake Carezza, while another starts in Eggen village. Along trails S and H, storytelling stations introduce legends associated with the surrounding mountains. Food, a terrace break and a walk can therefore be combined in a single visit.
Castrop-Rauxel · German home cooking · Dinner
Example photo of the cuisine — not photographed at this venue José Maria Ali Anaya Ccallocunto / Pexels
Gerther Str. 45, 44577 Castrop-Rauxel
A traditional German Gasthaus in the Merklinde district serving regional dishes and beer.
Westerland · Fish and seafood · Takes reservations · Groups and functions
Gaadt 4, 25980 Westerland
Alte Friesenstube occupies a thatched Frisian house on Gaadt in Westerland, with tiled dining rooms and a garden planted with roses. Built in 1648, the house was restored by the Schacht family and retains a strong connection to the island’s domestic architecture. The setting gives a meal here a distinctive sense of place before the first course arrives. The kitchen follows the same regional thread while adding more contemporary combinations. Its menu is written in Low German, so familiar northern dishes appear under their local names. Pannfisch brings together fish and potatoes from the pan with mustard sauce and salad. Roast duck comes with red cabbage and homemade potato dumplings, while braised ox cheeks are paired with root vegetables and chive mashed potatoes. Fish choices also include sea bass with pepper risotto, plaice with bacon, and cod with creamed pointed cabbage. Starters range from tuna carpaccio with wakame to beef tartare on sourdough bread. Truffle pasta and goat cheese cream with beetroot offer another direction between the larger meat and fish dishes. Desserts continue the northern theme with red berry compote and elderberry soup with apples and dumplings, alongside crème brûlée. The wine selection is another part of the meal, with staff offering pairings for dishes and menus. Beyond individual tables, the restaurant arranges weddings, birthdays, business meals and Christmas celebrations. Reservations are handled by telephone or in person, giving guests a direct way to discuss a table or a larger occasion.
Kamen · German home cooking · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Vero Lova / Pexels
Wasserkurler Str. 45, 59174 Kamen
Traditional German restaurant housed in a former smithy building.
Eberbach · Italian · Pizza · Mediterranean
Lindenplatz 1, 69412 Eberbach
The Altes Badhaus stands on the Lindenplatz in the traffic calmed old town of Eberbach, about four and a half kilometres from Allemühl. It is a listed building with half timbering outside and rustic cross vaults inside, and the house describes itself as the oldest bath house in Germany. Today it is a small hotel with a restaurant, run by a team that signs as La Grotta. Guests eat in one of three settings: the Badstube under the old vaulted ceiling, the half timbered Fachwerkstube on the upper floor, or in summer on the town terrace under the lime trees of the square, where the house also serves coffee and cake in the afternoon and keeps drinks going for cyclists and walkers. The kitchen calls its line regional and Mediterranean, and the current menu leans clearly Italian. Starters include beetroot carpaccio with burratina from Bari, anchovies and nuts, vitello tonnato, beef carpaccio and a seafood salad. Among the pasta dishes are orecchiette with meatballs and a beef roulade in the Apulian style, gnocchi with mussels, beans and pepperoncino, tagliatelle allo scoglio and spaghetti carbonara alla Romana. From the grill come a large bistecca with rosemary potatoes, a beef fillet with Barolo jus and fried chanterelles, and bollito di manzo with horseradish; there is also a pork fillet with pretzel dumplings and a wild mushroom sauce. Children can choose a small schnitzel, tortellini or a pinsa. Tables can be reserved online, and the rooms take private parties of up to fifty people, from weddings and birthdays to company dinners. The restaurant also caters events in Eberbach and the surrounding area, and parties outside the regular hours can be arranged with the team.
Fahrdorf · German home cooking · Fish and seafood · Vegetarian
Dorfstraße 47, 24857 Fahrdorf
Altes Fährhaus Fahrdorf looks across the Schlei toward Schleswig, placing the water and the town's skyline at the center of the dining experience. The building has served as an inn since 1692 and was carefully renovated in 2013. Today the Hempfing family runs it as a restaurant with a regional kitchen, a sunny terrace and its own landing stage. Its cooking combines seasonal northern German classics with touches of Swabian food, reflecting the family's earlier years near Lake Constance. Chef Sven Hempfing trained in Berlin and later qualified in dietetic cooking before becoming a master chef. Tanja Hempfing, a trained hotel professional, oversees service and the running of the dining room. The menu gives a concrete picture of those northern and southern influences. Maultaschen come with bacon, onions and potato salad, while Swabian onion roast beef is accompanied by homemade spaetzle. Fish supplied by the Ross fishing family includes pike, perch and herring from the Schlei and Baltic Sea, with the selection depending on the catch. Vegetarian choices include cheese spaetzle, spelt and cheese patties, and pasta with pumpkin and ginger ragout. The waterfront setting also shapes how guests arrive: the inn can be reached from the B76 through the village, or by motorboat using its landing stage. Boat visitors should check the shallow water depth before approaching. The terrace adds an outdoor option, although service there depends on staffing and is not always available. Contact the family directly to discuss a visit.
Koliq · Pizza · Takes reservations · Groups and functions
Example photo of the cuisine — not photographed at this venue Ayşenur Şahin / Pexels
Rruga Martirët Radashec, 10000 Koliq
Aluna Restaurant is a countryside dining destination in Koliq, in the hills outside Prishtina. Its story begins with Arben Leci's return to Kosovo after years in London. Working with his wife, whose background includes seventeen years in London restaurant kitchens, he developed a restaurant and villas that combine local food traditions with a stay close to nature. The cooking has a traditional Kosovar foundation, with ingredients sourced from nearby farms as part of the original concept. Pizza is also a clear part of the restaurant's current offering: recent kitchen posts highlight freshly prepared dough and melted cheese. This gives families a familiar option alongside the local cooking, and makes Aluna a practical choice when different people at the table want different styles of meal. The grounds add another reason to make the journey. A small farm with animals is part of the visitor experience, and the restaurant specifically welcomes families with children. The combination of a meal and time in the countryside can work well for a relaxed afternoon. Aluna also hosts cultural occasions and live music, with individual dates announced separately. Call the restaurant to reserve, confirm the day's menu and ask about any event planned during your visit. Follow the location on Rruga Martirët in Koliq rather than a central Prishtina address. The restaurant's rural setting is an essential part of what it offers, so allow time for the journey and the meal itself.
Maglie · Italian · Fish and seafood · Takes reservations
Via Giuseppe Garibaldi 12, 73024 Maglie
Amélie Restaurant brings Italian cooking and a strong interest in wine together on Via Giuseppe Garibaldi in Maglie. Its kitchen combines familiar recipes with contemporary preparation, working with local suppliers and fishing boats. Fish from Gallipoli is a particular focus, connecting the restaurant's inland setting with the fishing communities of the Salento coast. Vegetables and seafood form part of an ingredient led approach rather than a menu confined to one kind of dish. The starters range from burrata with rocket, lime and prawn tartare to an artichoke flan with Parmesan cream and balsamic reduction. Octopus with potatoes appears as pignata, while cuttlefish is paired with artichokes. A raw seafood selection brings together prawns, langoustines and oysters, with tartare made from tuna or the day's catch offering another option. Pasta includes linguine with clams, langoustines, prawns, squid and cherry tomatoes, as well as orecchiette with turnip greens and stracciatella. Other choices extend to game ragù and seafood soup with pasta for two. Main courses include fish in a broth with capers, olives, potatoes and tomatoes, grilled squid, beef fillet and sliced beef with garlic butter. The wine selection reaches beyond regional Italian labels to bottles from other countries, and sommeliers can help choose a pairing. Desserts include crema catalana, dark chocolate soufflé and lemon sorbet. Tables can be requested directly, making it possible to discuss the meal with the restaurant before visiting.
Mering · German home cooking · Seating indoors · Seating outdoors
Marktplatz 8, 86415 Mering
Mon, Wed–Sun 10:00–23:00; Tue Closed
Andechser in Mering stands on the historic market square, where the Baumüller family runs a Bavarian inn with several distinct rooms and a terrace for the warmer months. Christian Baumüller is both landlord and head chef. His cooking draws on traditional recipes while making room for contemporary interpretations and lighter dishes in a bistro style. Fresh ingredients are central to the kitchen, with regional produce preferred wherever possible. His membership in the association of speciality innkeepers in the Wittelsbacher Land reflects that connection to the surrounding agricultural area. Beer comes from the monastery brewery at Andechs, and the house also serves spirits from the monastery hill. The setting offers several ways to spend a meal, from a small gathering in a traditional room to a larger celebration upstairs. The Marktstube seats thirty-five people, the Wirtsstube twenty-five, and the gallery can accommodate up to one hundred. Outside, the beer garden terrace gives guests a place to sit in summer. Family occasions are an established part of the business, including baptisms, first communions, weddings and milestone birthdays. The team helps arrange individual menus, matching wines, printed menu cards and coordinated table decorations. For company anniversaries and other gatherings, food can take the form of a buffet, a sequence of courses or canapés, with both rustic and more elaborate approaches available by arrangement. Regular table reservations are taken by telephone. The result is a local inn whose character comes as much from its rooms and family hospitality as from its Bavarian cooking.
Putignano · Fish and seafood · Takes reservations
Via Santa Chiara 1, 70017 Putignano
Angelo Sabatelli is on Via Santa Chiara, at the corner of Via Fornello in Putignano. The restaurant offers tasting menus alongside an à la carte selection, with two different approaches to the chef’s cooking. The Classics brings together established dishes in a selection that changes with the seasons. Extra-territorial Emotions connects his professional experience in Italy and Asia with local produce. Those two directions give a useful starting point when choosing how to experience the kitchen. Regional ingredients appear in combinations such as seafood cavatelli with chicory and broad bean puree, or orecchiette with ragù and canestrato fondue. Elsewhere, basil soba, onion and foie gras gyoza, and lobster tempura introduce different techniques and seasonings. The repertoire extends from fish and shellfish to lamb, pigeon and suckling pig. Desserts continue the interplay of familiar and unexpected ingredients, including ricotta with wheat and orange blossom, and chocolate with candied lampascioni and artichoke liqueur. Tasting menus are served to the whole table, while the à la carte format requires a minimum of three courses per person. Reservations can be made through the restaurant’s booking system or discussed directly by telephone. For arrival, the team recommends looking for parking on Via Margherita di Savoia, then approaching on foot along Via Fornello and turning into Via Santa Chiara. This makes the final approach part of a walk through Putignano rather than a drive directly to the door.
Bad Wünnenberg · German home cooking
Example photo of the cuisine — not photographed at this venue Vero Lova / Pexels
Westfalenstr. 25, 33181 Bad Wünnenberg
A restaurant in the Helmern district of Bad Wünnenberg.
San Giovanni di Fassa · Pizza · Cakes and pastries · Seating indoors
Passo Carezza 9, 38036 San Giovanni di Fassa
Antermont stands on the Karer Pass, also known as Passo Carezza, between the Rosengarten and Latemar mountains. The Kompatscher family has welcomed guests here since 2000, bringing a bar, restaurant, pizzeria and eight guest rooms together in one house. Its position near Lake Carezza makes it a possible meal stop when combining a visit to the lake with walking or skiing around the pass. The restaurant brings South Tyrolean specialities together with Trentino cooking and familiar classics. Homemade dumplings, schnitzel and spinach-filled Schlutzkrapfen are among the dishes presented by the house. The selection also includes pappardelle with game ragout and a platter of cheese, speck, salami and ham. Apple strudel comes with vanilla ice cream, vanilla sauce and cream. Local wine and draught beer accompany the food. Pizza has a separate place in the offer, with freshly baked bases and toppings ranging from a classic Margherita to spicy salami and more generously topped specialities. Guests can sit in the indoor dining area or choose the sunny terrace, with the surrounding Dolomites forming the backdrop. This combination gives a group a choice between regional dishes and pizza within the same establishment. Table reservations are accepted by telephone for evening meals. A large customer car park sits directly outside, and the restaurant entrance is adapted for guests with disabilities. Hiking paths, mountain bike trails and ski slopes begin around the house, connecting the restaurant with the outdoor activities of the Carezza area.
Vicobarone · Italian · German home cooking · Lunch
Example photo of the cuisine — not photographed at this venue Ray Suarez / Pexels
Via Creta 6, 29010 Vicobarone
Mon 12:00–14:30; Tue 12:00–14:30; Wed Closed; Thu 12:00–14:30; Fri 12:00–14:30, 20:00–22:00; Sat 12:00–14:30, 20:00–22:00; Sun 12:00–14:30
Antica trattoria Del Tempio stands on Via Creta in Vicobarone, a hamlet of Ziano Piacentino in the Val Tidone. The name is the owners' own and says what kind of house it is: a trattoria, and an old one — the everyday restaurant of an Italian village rather than a destination built for visitors. The opening hours describe how it is used. Lunch is served every day except Wednesday, from midday to half past two. Dinner exists on Friday and Saturday only, from eight to ten. A kitchen arranged that way is cooking for people who eat their main meal in the middle of the day, which in this part of Emilia is still most of them, and it means a visitor planning an evening here on a Tuesday will find it closed. Vicobarone sits in the Colli Piacentini, the wine hills between the Po plain and the Apennine ridge. The province is known for three cured meats with protected status — coppa, pancetta and salame piacentino — and for Gutturnio, the red grown on these slopes. Ziano Piacentino is one of the centres of that production, and Vicobarone is one of its hamlets. We hold no website for this trattoria, so nothing is described here about its cooking. The telephone is the way to ask, and to book. You will find it at Via Creta 6, 29010 Vicobarone, Ziano Piacentino.
Novi Vinodolski · Italian · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Eva Bronzini / Pexels
Ulica Ladislava Maričića 1, 51250 Novi Vinodolski
Antika in Novi Vinodolski brings Croatian, Italian and Mediterranean cooking together in a restaurant with both outdoor seating and an air-conditioned interior. The broad choice of meal times makes it useful for visitors whose day does not fit neatly around an early lunch or a fixed dinner reservation. Breakfast, brunch, lunch and dinner are all part of its offer. Fish and cheese are among the foods highlighted by the kitchen, while pancakes and other desserts provide a sweet finish or a shorter stop between meals. Ask about the day's preparations when you arrive, especially if you want a particular fish dish. The restaurant also offers vegetarian and vegan choices, giving mixed groups a reason to consider it when not everyone wants the same style of meal. For guests with dietary requirements, Antika advertises gluten-free and lactose-free options. Discuss the specific requirement with the team before ordering so they can explain suitable dishes and preparation. Step-free access, a welcome for pets and takeaway are further practical details. Card payment and online table reservations are available. The restaurant is listed by the municipality among Novi Vinodolski's dining addresses. Find it on Ulica Ladislava Maričića, at number 1, and use +385 51 777 929 for a direct enquiry. This is also a useful contact for a family occasion or a larger table, when agreeing the timing and food in advance makes the visit easier.
Calais · French · Fish and seafood · Seating indoors
255 rue Jean Moulin, 62100 Calais
Aquar'aile occupies the fourth floor of a building on rue Jean Moulin, giving its dining room a broad view across Calais beach and the sea. Ships moving through the strait become part of the backdrop, and the English coast can be visible when conditions are clear. The elevated setting is the restaurant's most immediate distinction, but its menu gives visitors several ways to shape a meal beyond the view. French cooking forms the base, with seafood sharing space with meat dishes and seasonal accompaniments. The published menu includes oysters in different sizes, a prawn salad with crunchy vegetables and coriander dressing, and duck foie gras with peach and ginger chutney and brioche. Tomato with burratina and basil oil offers a different beginning, while melon and watermelon gazpacho brings fruit, verbena and lime into a savoury course. Main dishes range from crisp fish and chips with homemade tartare sauce to roasted sea bass prepared in a Basque style with fregola. Beef fillet with chimichurri and a tuna interpretation of vitello tonnato show that the kitchen does not limit itself to one coastal formula. Desserts come from the restaurant's pastry cooks, and cheese can take the place of a sweet finish. Wine is another substantial part of the house's identity. Its cellar selection includes more than five hundred references, covering French regions as well as producers from Spain, Italy, Portugal, Chile and California. Staff offer guidance with the selection. For guests who enjoy watching the changing horizon during a seated meal, Aquar'aile brings the maritime landscape directly to the table.
Churchstoke
Example photo of the cuisine — not photographed at this venue Vinícius Caricatte / Pexels
36 Crosslikey, Churchstoke, SY15 6AL
Archie-Lily's is a family-friendly cafe at Crosslikey in Churchstoke, on the Welsh side of the border with Shropshire. It opens for breakfast and cooks homemade food through lunchtime, and it is a favorite for a Sunday lunch. The cooking is classic British cafe fare - breakfasts, sandwiches and burgers - in generous portions at fair prices, with vegetarian options and ice cream to finish. Orders tend to arrive quickly, there is plenty of parking, and the cafe is easy to reach in a wheelchair.
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