A few places to start
Nothing in Fenalet-Sur-Bex yet.
Herdecke · Cafe · Ice cream · Seating indoors
Example photo of the cuisine — not photographed at this venue Krisztina Papp / Pexels
Kampstr. 6, 58313 Herdecke
Ice cream parlour (Eiscafé) in central Herdecke.
Menden-Lendringsen · Cafe · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Krisztina Papp / Pexels
Lendringser Hauptstraße 12, 58710 Menden-Lendringsen
Italian ice-cream café.
Winterberg · Italian · Pizza · Ice cream
Example photo of the cuisine — not photographed at this venue Andy Kuzma / Pexels
Untere Pforte 9, 59955 Winterberg
Ice cream parlour and pizzeria in central Winterberg.
Costa Calma · Spanish · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
Calle Risco Blanco, 35627 Costa Calma
Mon 12:30–22:00; Tue 12:30–22:00; Wed 12:30–22:00; Thu 12:30–22:00; Fri 12:30–22:00; Sat 12:30–22:00; Sun 12:30–22:00
El Bar de Marko stands on Calle Risco Blanco in Costa Calma, and by review count it is the best-known place to eat in the town. It keeps no website, so nothing here describes the kitchen — we can point at no source for it, and a guess would be worse than silence. What can be said is the shape of its week, and it is a simple one: half past twelve to ten at night, every day, with no closing day and no break between lunch and dinner. On a resort coast where a good many kitchens shut for the afternoon and take a day off in the week, a house that never does either is the reliable option — the answer when it is four in the afternoon, or when it is Monday. Calle Risco Blanco is named after the white cliff, which is what risco blanco means, and it runs back from the beach road into the town rather than along the front. Costa Calma lies at the neck of the Jandía peninsula in southern Fuerteventura, about an hour from the airport at Puerto del Rosario and twenty minutes from Morro Jable. The telephone is the way to ask what is on and to book. You will find El Bar de Marko on Calle Risco Blanco, 35627 Costa Calma.
Tarifa · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Adriano Bragi / Pexels
Carretera Nacional 340, km 78, 11380 Tarifa
El Chozo puts the sea at the centre of a meal on Tarifa's coast. Part of Camping Torre de la Peña, the restaurant looks towards Tarifa and the Strait of Gibraltar from its position beside the ocean. Its story began in 1963 with a simple hut made from wood and straw, giving today's restaurant a connection with the early years of this coastal campsite. The menu offers several ways into the local seafood. Grilled tuna, tuna tartare and caramelised tuna belly sit alongside sea bass with dill oil and whole squid, offered grilled or fried. Daily wild-fish choices depend on the catch. Among the starters are mussels prepared in different styles, a prawn salad with Oloroso sherry and local tomatoes with tuna belly and Jerez vinegar. There is also a substantial choice beyond fish. Rice dishes include a garden-vegetable version, black rice with squid and cuttlefish, and an Ibérico preparation. Meat choices include aged beef, a lamb timbale with mushrooms and Pedro Ximénez, and a burger. For a sweet finish, the published selection includes rice pudding, cheesecake and brioche torrija scented with orange blossom. El Chozo can therefore work for a longer lunch after time by the sea or for dinner with a broad choice of dishes. Service times change between the main summer period, holiday weeks and the rest of the year, so check the restaurant's current timetable when booking. Use the direct restaurant number to arrange a table at this particular coastal location.
Playa del Inglés
Example photo of the cuisine — not photographed at this venue Nano Erdozain / Pexels
Avenida Sargentos Provisionales 9, 35100 Playa del Inglés
Mon–Sun 11:00–01:30
El Chuletón is a grill on Avenida Sargentos Provisionales in Playa del Inglés, and its name says what matters most: a chuletón is a thick, bone-in rib steak cut for the grill. Meat comes first on the menu, with fish, pizza and pasta for anyone at the table who wants something else. The kitchen stays open for a long day - from late morning until well after midnight - which makes it an easy choice after an afternoon on the beach or before a night out in Playa del Inglés.
Werne · Greek · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Kirchhof 19, 59368 Werne
Greek quick-service restaurant.
Tarifa · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
Punta Paloma, s/n, 11380 Tarifa
El Mirlo sits beyond the dunes of Punta Paloma, where Tarifa's coast becomes a setting for a meal close to the beach. The restaurant belongs to the Marbella Club dining family, whose presentation places chef Juan Gómez behind its cooking. The appeal begins with the coastal location, then continues through a menu rooted in fish, shellfish and the products of southern Spain. A meal can start with gazpacho, potato salad with tuna belly, grilled octopus or prawns in pil-pil sauce. Fried squid, baby squid and anchovies offer another approach to the sea. Mussels with white wine, clams in marinera sauce and grilled shellfish broaden the choice, while whole fish such as sea bass, sole and turbot are listed according to weight. Almadraba bluefin tuna receives particular attention. The menu includes tiradito with truffle and ponzu, tartare with ajoblanco, tataki with salmorejo and almonds, tuna meatballs in tomato sauce and grilled tuna steak. Rice dishes are prepared for at least two people, with seafood paella and versions built around lobster, carabineros or Ibérico pork. There are also Retinto beef, lamb chops and roast cauliflower with romesco. The breakfast selection gives an earlier reason to visit, with toast accompanied by tomato, Payoyo cheese, ham or avocado. For lunch or dinner, reserve directly and ask about the current fish, rice preparations and service times. A table here is particularly suited to visitors who want a coastal excursion to include a substantial Andalusian meal rather than only a quick beach snack.
Mijas · Spanish · Mediterranean · Steak and grill
C. Butiplaya, 5, 29649 Mijas
Tue–Thu 18:30–23:15; Fri–Sun 13:00–15:30, 18:30–23:15; Mon Closed
El Olivo de La Cala is a Mediterranean restaurant on Calle Butiplaya in La Cala de Mijas, the beach village on the coast south of the home, and it has been part of the village for more than fifteen years. The house puts a lot of weight on its rooms. There is an open air terrace under the Mediterranean sky, made for warm evenings and the sunset, and inside there are dining rooms gathered around a central fireplace, which makes it a place that works in winter as well as in summer. A wine cellar holds over a hundred Spanish references from the main regions, chosen by the house sommelier and renewed with the seasons. The kitchen describes its cooking as the authentic flavours of the region: seafood, Iberian meats, seasonal vegetables and desserts made in house, with fish and shellfish chosen from the market each day. The cold starters give a good idea of the style: a serrana salad, a rocket salad, a foie gras salad, avocado with prawns, a classic prawn cocktail, smoked salmon, melon with Iberian ham, and portions of Iberian ham and cured cheese to share. Further sections cover warm starters, fish, meat, grilled meats and a cheese board, with seafood paella and steaks among the dishes the house highlights. Anyone with an allergy is asked to say so when booking, and the kitchen adapts where it can. Groups from six people are welcome for birthdays, christenings, anniversaries and company dinners, with long tables inside or on the terrace and a menu proposed to suit the occasion. Tables can be booked online. Pets are not allowed, apart from assistance dogs.
Magdeburg · German home cooking · Fish and seafood · Cakes and pastries
Benediktinerstraße 6, 39104 Magdeburg
Elbelandhaus stands beside the Elbe in the Klosterbergegarten, with views towards Magdeburg Cathedral and the Sternbrücke. Both the dining room and the terrace look out towards the city skyline, so the river landscape forms a substantial part of a visit. The restaurant has welcomed guests since 2007 and combines a regular dining offer with private celebrations and special meal arrangements. The kitchen's range includes pasta, fish and game, with seasonal changes shaping the selection. German dishes sit alongside international influences, and the restaurant also announces vegetarian and vegan additions as part of its evolving menu. This breadth makes the house suitable for visitors who want a full meal while spending time along the river, as well as groups whose preferences differ. Desserts, ice cream dishes and cakes provide a separate reason to stop. The cake selection comes from the house baker, while the dessert offer extends beyond a simple final course to dedicated ice cream combinations. Guests can settle inside or use the outdoor setting when conditions allow. Elbelandhaus also arranges candlelit dinners, brunch and events tailored to an individual occasion. Weddings, significant birthdays and company celebrations can be organised around a buffet, a set menu or coffee and cake, with food and decoration planned together. Its reservation form accepts both table and event enquiries, and telephone contact is available for more immediate arrangements. The combination of river views, a park setting and a broad kitchen makes it an appealing pause between walking and sightseeing in Magdeburg.
Dresden · German home cooking · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue Nadin Sh / Pexels
Altwachwitz 14, 01326 Dresden
Elbterrasse Wachwitz sits directly beside the Elbe between the Blaues Wunder and Pillnitz. The Kosiol family has welcomed guests here since 2015, combining a small hotel with a restaurant focused on country-style cooking. The riverside beer garden is a central part of the setting, with indoor rooms offering an alternative when an outdoor meal is less appealing. The kitchen mixes Saxon and Bavarian influences and adjusts its cooking to the seasons. The current menu ranges from a Wachwitz fish soup with vegetables and prawns to sauerbraten, beef roulade and trout. There is also a substantial meat-free selection: sweet-potato gnocchi, mushroom polenta and bread dumplings appear alongside a separately labelled vegan dish of marinated tofu with chickpea and potato curry. Those choices make the restaurant useful for a group with different appetites. Beer includes Büble varieties from the Allgäuer Brauhaus, and the wine list provides another route through the meal. Breakfast is advertised from 08:00 by reservation, separate from the main restaurant service. For celebrations, the house offers several rooms and can discuss a menu or buffet; those arrangements should be made directly rather than treated as ordinary walk-in dining. The address is 14 Altwachwitz. The published 2026 restaurant hours are Wednesday to Sunday, 12:00–22:00, with Monday and Tuesday closed. Reserve through the restaurant or contact its team by telephone or email, and confirm breakfast or any seasonal opening changes before travelling.
Netphen · Bakery
Example photo of the cuisine — not photographed at this venue Terrance Barksdale / Pexels
Siegstraße 145, 57250 Netphen
Bakery in the Dreis-Tiefenbach district of Netphen.
Kreuztal · Italian · Pizza · Delivery
Example photo of the cuisine — not photographed at this venue Eddie O. / Pexels
Marburger Str. 166, 57223 Kreuztal
An Italian pizzeria in the Ferndorf district of Kreuztal offering delivery and takeaway.
Arucas · Steak and grill · Fish and seafood · Seating outdoors
Calle Párroco Morales 4, 35400 Arucas
Wed 18:00–23:00; Thu 13:00–23:00; Fri–Sat 13:00–02:00; Sun 13:00–23:00
Emblemática Rooftop is an outdoor restaurant on Calle Párroco Morales in the centre of Arucas, with views towards the Church of San Juan Bautista. The setting gives the meal a close connection to the town's most recognisable landmark, while the kitchen brings Canarian references together with seafood, rice and grilled meat. Chef Alberto Aparicio's version of papas arrugadas is one of the signature dishes: the potatoes are filled with red mojo, green mojo and mango mojo, giving a familiar island preparation several different flavours. A dry black rice dish combines squid and prawns with an aioli flavoured with aromatic herbs. For meat, the restaurant highlights a Uruguayan Angus ribeye cooked over the embers in its Pujadas Grill oven. These three dishes show the range of the cooking, from a local potato speciality to seafood rice and a substantial grilled cut. The terrace is also offered for private celebrations, with an events dossier available for people arranging a special gathering. Table reservations can be made directly with the restaurant. The address is in the historic centre, where the surrounding streets provide an opportunity to explore Arucas before or after eating. Nearby attractions include Plaza de San Juan, the Casa de la Cultura and the municipal park. For visitors based near Moya, the rooftop combines a restaurant visit with time in another northern Gran Canaria town, with the church view giving the terrace its particular sense of place.
Znojmo · Cakes and pastries · Cafe · Seating indoors
Hradní 2, 669 02 Znojmo
Enotéka znojemských vín combines a wine tasting room with a cafe in the former brewery grounds on Hradní. The setting connects contemporary interiors with Znojmo's castle area, close to the Rotunda of Saint Catherine. Its central idea is independent exploration: self-service By the Glass dispensers let visitors choose wines and tasting quantities using a rechargeable card. The selection concentrates on the Znojmo wine subregion and brings many local producers into one place. The current wine catalog includes familiar regional varieties such as Grüner Veltliner, Sauvignon, Riesling and Pálava, alongside less familiar grapes and blends. This makes it possible to compare different styles without committing the whole visit to a single winery. There is also a cafe at the entrance, with coffee and locally made cakes, so companions need not all be wine tasters. Inside, dark wooden seating structures occupy different levels within a pale architectural shell designed by Chybik and Kristof. Windows frame views toward Saint Nicholas Church, while the outdoor seating looks across the Dyje valley and historic town. You can approach the venue as a tasting destination or simply a scenic pause during a walk around the castle quarter. The tourism organization also describes spaces available for private celebrations and company events. For a group, discussing arrangements beforehand is sensible; for an individual visit, the appeal lies in choosing your own route through the region's wines.
Ense · Pizza · Turkish · Takeout
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Werler Straße 14, 59469 Ense
Snack bar in the Bremen district with döner, grill dishes and pizza.
Hilchenbach · Burgers · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Ahmad Taba / Pexels
Friedrich-Ebert-Str. 1a, 57271 Hilchenbach
Burger takeaway and diner in Hilchenbach.
Geseke
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Erwitter Str. 25, 59590 Geseke
Restaurant in Geseke.
Kierspe · Italian · Pizza · Delivery
Example photo of the cuisine — not photographed at this venue Ника Алексеева / Pexels
Springerweg 15, 58566 Kierspe
An Italian pizzeria in the Kierspe Bahnhof district.
Gressoney-La-Trinité
Example photo of the cuisine — not photographed at this venue Darya Sheydel / Pexels
Località Tschaval 5, 11020 Gressoney-La-Trinité
FZRY - short for FitzRoy - is at Tschaval, where the road ends at the head of the Gressoney valley and Monte Rosa fills the view. A young team runs the bar and restaurant, which has a fireplace and two dining rooms that mix old alpine wood with a modern look. The kitchen reworks Aosta Valley classics with produce from nearby: fassone beef fillet with lime and pink pepper, beef cooked slowly and served with tuna sauce, fresh tagliolini with artichokes and guanciale, or cheek braised in Torrette red wine and served with polenta and glazed shallots. The menu changes with the seasons, and the bar pours cocktails and wines from many regions. Tables can be booked online, by phone or on WhatsApp.
Pula · Steak and grill · Fish and seafood · Vegetarian
Sisplac 15, 52100 Pula
Mon–Sat 12:00–22:00; Sun Closed
Farabuto cooks on Sisplac in Pula, with an approach built around small producers and whatever ingredients are ready that day. Vegetables, meat and cheese come from small family farms, while its seafood is drawn from the Adriatic around Pula and towards Kvarner. Fish, scampi, shellfish, octopus and squid shape this side of the kitchen. The selection follows the seasons and can change from one day to the next, with the day's catch prepared when it arrives rather than treated as a fixed promise on a permanent menu. Pasta is made in the kitchen: homemade noodles and cheese-filled ravioli are paired with seasonal sauces. A meal can begin with warm house bread and Istrian olive oil, with Belci, Salvela, Chiavalon and Šlajner among the producers the restaurant names. Meat dishes described by the house include pan-cooked young goat, beef cheeks with horseradish and aged ribeye from the grill. These are examples of its cooking rather than a guarantee that every dish will be available on every visit. Alongside the Croatian dishes, the restaurant also offers vegetarian choices. There is outdoor seating for a meal in warm weather and an air-conditioned interior. Guests can arrange a table directly by phone, and the restaurant also advertises takeaway. Free Wi-Fi is available. For visitors interested in seasonal Istrian cooking, the combination of handmade pasta, local oils and a changing seafood selection gives a clear sense of the kitchen's priorities.
Ludbreg · Pizza · Doner kebab · Balkan grill
Zagorska 11, 42230 Ludbreg
Mon Closed; Tue–Fri 09:00–22:00; Sat–Sun 14:00–22:00
Fast&Good Produžetak is a casual food stop at Ludbreg's sports hall on Zagorska, with a menu that brings together burgers, ćevapi, kebabs and pizza. Its location gives visitors a specific landmark to look for: the sports hall building at number eleven. The selection ranges from a simple sandwich or hot dog to a plate of grilled meat with accompaniments, so there are several ways to put together a meal. Ćevapi come in lepinja bread with onion and ajvar, or on a plate with fries. Kebabs are available in bread, wrapped in a tortilla, as a salad or as a larger plated dish. The burger section includes beef burgers on brioche buns, with versions featuring cheese, roasted onion, or onion rings and bacon. Chicken appears in a tortilla, a salad, a burger and a box of breaded wings with fries. For a meatless alternative, there is a bean burger and a vegetable tortilla. The pizza selection includes a Slavonian version with salami, kulen and bacon, alongside a kebab pizza and a simpler combination of sauce, cheese and salami. Potato wedges, fries, onion rings and chili cheese nuggets can be ordered alongside the main dishes. There are also burger and kebab combinations with fries and a choice of drink. Coffee, tea, soft drinks and beer round out the offer, allowing a smaller refreshment stop as well as a full meal.
Saint-Malo
Example photo of the cuisine — not photographed at this venue Natalia S / Pexels
128 Chaussée du Sillon, 35400 Saint-Malo
Favorite Coffee is a coffee shop on the Sillon, the long seafront promenade, run by three sisters who wanted a place that serves breakfast all day. That is what it does: eggs, pancakes, granola bowls, avocado toast and fresh juices from morning until the afternoon, with specialty coffee, matcha and homemade cakes alongside. The room is bright and the tables outside face the beach across the road. It is the kind of place for a slow morning after a swim, or a late breakfast on a day when the tide has taken the beach away. Weekends are busy; midweek mornings are the calm ones.
Bük · Fish and seafood · Breakfast · Lunch
Kossuth utca 38., 9737 Bük
Fehérló, the White Horse, is a restaurant with a guesthouse on Kossuth utca in Bük, set in a green part of town a few minutes by car from the spa quarter of Bükfürdő. The kitchen builds on tradition and cooks seasonally from fresh, local ingredients, and the dining room is open every day from eleven in the morning until ten at night. The current menu, in use since Whitsun 2026, is written out in Hungarian, German, Czech and English. Among the house favourites are pork tenderloin wrapped in bacon with croquettes and a choice of cheddar, creamy mushroom or plum sauce, an original Hungarian beef stew with dumplings, spicy sirloin strips in a creamy sauce with mushrooms, bacon and baby carrots, and Mexican style chicken wings with spiced potato wedges. The poultry section adds chicken breast stuffed with cottage cheese and leek, wrapped in bacon and grilled, and a breaded chicken breast filled with bacon, red onion, pickles and cheddar. Many dishes can be ordered as a half portion. The Fehérló platter for two brings together grilled stuffed chicken, breaded pork, roast pork neck with spicy lecsó, fried catfish and Hungarian style roast pork with rice, croquettes, chips and salad. Children have their own page of dishes named after Winnie the Pooh and his friends. The guesthouse has eleven rooms, a trampoline and garden games for children and free parking that is locked at night. Bank and credit cards as well as the SZÉP card are accepted, and visitors who are not staying overnight can arrange to come for breakfast in advance.
Playa de Muro · Spanish · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Piotr Arnoldes / Pexels
Carretera Artà–Port d'Alcúdia, km 26.3, 07440 Playa de Muro
Figueret Restaurant brings traditional Mallorcan cooking and a broad Mediterranean menu to the road through Playa de Muro. The name comes from the family's longstanding Mallorcan nickname. Jaume and Maria began the current Figueret story with a small café in Port d'Alcúdia in 2010, later developing the restaurant's focus on lunch and dinner. The menu gives a clear place to island recipes. Cod à la mallorquina is baked with vegetables, potatoes, tomato, garlic, pine nuts and raisins; another cod preparation combines allioli, sobrasada and honey. Vegetable frit mallorquí, stuffed aubergines and stuffed courgettes offer further ways to explore the kitchen's regional side. Grilled fish and meat sit alongside these dishes rather than replacing them. Seafood is another strong thread, from garlic prawns and clams in Albariño to the house mixed seafood platter. Rice dishes and fideuà are generally offered for at least two diners, with seafood, black-ink, mixed-meat-and-seafood and vegetable versions. The ciega preparations have bones and shells removed, a useful distinction to understand when choosing a shared pan. Desserts include Mallorcan gató with almond ice cream and ensaïmada pudding. Parking is available in front of the restaurant, and tables can be reserved through its own website. Discuss your choice of rice, group size and dietary needs when arranging the visit. The combination of recognisable island dishes, seafood and a substantial vegetarian selection makes Figueret useful for a mixed group wanting a full meal in the Playa de Muro area.
Calaceite · Spanish · Mediterranean · Fish and seafood
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Avenida Cataluña, 57, 44610 Calaceite
Fonda Alcalá is a family restaurant in Calaceite whose cooking connects the Matarraña countryside with more than a century of hospitality. Founded in 1922 and now in its fourth generation, the house combines inherited recipes with newer preparations. It is a place for a deliberate meal, with the region's beans, olive-growing landscape and slow-cooked dishes providing a strong sense of location. The traditional side includes white beans from Beceite, served with a choice such as cured sardine, house-cured pork belly or local longaniza. Ternasco lamb from Aragon is cooked slowly, while the menu preserves family meatball and partridge recipes. Alongside these are prawn tartare with grilled bone marrow and ravioli filled with duck and foie from Teruel. The range makes the relationship between old and new easy to explore at the table. Fish choices include grilled wild cod and a market-dependent fish of the day. The kitchen also offers vegetarian preparations that can be adapted for vegan diners, seasonal suggestions and a nine-course tasting menu called Cuarta Generación. That tasting format requires an advance reservation and can be accompanied by a wine pairing; the cellar includes wines and cavas from the surrounding region. Desserts are made in house, with an apple pudding from the family repertoire and an almond dessert among the choices. Book directly for your preferred format and mention any dietary requirements in advance. Customer parking is provided opposite the restaurant. If travelling with a dog, ask when reserving: the team considers requests according to what can be accommodated.
Kierspe · German home cooking · Seating indoors
Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels
Neuenhagen 2, 58566 Kierspe
A restaurant in the Höckinghausen district of Kierspe.
Lambertsberg · German home cooking · Steak and grill · Fish and seafood
Example photo of the cuisine — not photographed at this venue Novkov Visuals / Pexels
Hauptstraße 41, 54649 Lambertsberg
The Fünfmädelhaus in Lambertsberg has been in the same family for more than 150 years and is now run by the fifth generation, a Gasthaus with a Pension attached, standing high above the Prüm valley with forests and meadows all around. It is a big house for a village: 24 guest rooms with 52 beds, a restaurant with its own bar, a summer beer garden, two bowling lanes and a function hall that can seat up to about 140 people, which is why weddings, birthdays, family reunions, Christmas parties and club outings end up here. Motorcyclists get free covered parking and pets are welcome by arrangement, and the house lists walkers and cyclists exploring the Südeifel among its regular guests, with plenty for children in the area. The kitchen describes its line as regional classics and seasonal dishes prepared with care, and the menu shows what that means in practice: a cream of sweetcorn soup with black tiger prawns, smoked salmon tartare with avocado and burrata foam, a well-hung Angus rump steak with Café de Paris butter, and the 'Original Eifler Strohschwein', straw-reared pork from the region served Wiener Art or as Cordon Bleu with peas and carrots and potato gratin. There is homemade tagliatelle with burratine and tomato sauce for vegetarians, guinea fowl breast with truffled mushroom pasta, and sea bass in a spiced Asian broth. Desserts change daily, and the ice creams include homemade sorbets. Four-course festive menus and buffets are arranged for parties on request.
Meinerzhagen · Cafe · Seating indoors
Example photo of the cuisine — not photographed at this venue Raymond Petrik / Pexels
Am Tarrenbrink 1, 58540 Meinerzhagen
An Italian-style café in the centre of Meinerzhagen.
Tokaj · Steak and grill · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue José Antonio Otegui Auzmendi / Pexels
Bethlen Gábor út 13, 3910 Tokaj
Wed–Sun 12:00–22:00; Mon–Tue Closed
Galuschka Bistro & Garden gives Hungarian cooking a relaxed home in central Tokaj, with checked tablecloths, an indoor dining room and a green garden for an outdoor meal. The kitchen works with seasonal ingredients and brings local produce into familiar dishes. It is an appealing stop when you want time at the table to be part of the day's visit, rather than simply a pause between sights. Regional ingredients appear from the first course. Starters include Mád sheep's cheese with tomato and aubergine, duck-liver terrine with Aszú apricot, and aged Hungarian Angus beef tartare served with sourdough. A sharing board brings together ham, sausage, Zemplén cheese, house-made spreads and pickles. Soups follow the same generous direction, with beef-neck goulash and handmade pinched noodles or guinea-fowl consommé with semolina dumplings. The mains range from chicken paprikash with galuska dumplings and cucumber salad to Mangalica schnitzel stuffed with cheese and Zemplén ham. Pan-seared pikeperch is paired with squash and dill, while aged Angus sirloin comes with green beans and roasted kapia pepper. There are also homemade egg noodles, and a separate children's selection includes soup, chicken, cheese and pasta. For dessert, aranygaluska combines sweet dough with Aszú raisins, sabayon and candied walnuts; pancakes arrive with curd cheese or spiced apricot. Selected Tokaj wines, including Furmint and Hárslevelű, sit alongside non-alcoholic choices. The restaurant currently opens Wednesday through Sunday. Mention dietary requests when reserving so the kitchen can explain which seasonal dishes or adaptations will suit you.
Pompei · Fish and seafood · Takes reservations · Groups and functions
Viale Giuseppe Mazzini 63/65, 80045 Pompei
Garum Ristorante Enoteca brings together a restaurant, a wine selection and an interest in the long food history of Pompei. Founder Fioravante Iovine opened Garum in 2011 after working in hospitality in Pompei and on the Amalfi Coast. His approach starts with Campania and extends across Italy, connecting contemporary cooking with the agricultural and culinary inheritance of the region. The restaurant describes its work as a form of exploration through layers of local history, with particular attention to seasonal ingredients and artisan production. Its published seafood starters include tuna tartare with shellfish, salt cured salmon with caramelized onion and yogurt foam, and sliced octopus with escarole and toasted almonds. Prawns are paired with mozzarella, tomatoes and olives, while another preparation combines cannellini beans with seafood. These dishes illustrate a kitchen that places the sea alongside ingredients familiar from the surrounding countryside. Wine is a substantial part of Garum's identity. Alongside its restaurant service, the business operates an enoteca and an online selection of food and wine products. It also presents its own Vinum Pompeianum labels, a red made with Piedirosso and a white made with Falanghina, linking the project to the wine traditions of the Vesuvian area. The dining atmosphere is conceived as relaxed and carefully maintained, with staff helping guests navigate the available experiences. Tables can be reserved online, and the restaurant provides a separate enquiry route for private events.
Appenzell · Pizza · Steak and grill · Fish and seafood
Hauptgasse 17, 9050 Appenzell
Beechwood fire gives Gass 17 its culinary identity. This restaurant on Appenzell’s Hauptgasse combines an open wood grill with a wood stove and oven, using different forms of live fire across its cooking. Steaks, chicken and grilled vegetables share the kitchen’s attention, with regional meat and seasonal vegetables forming the foundation of the menu. The grill brings a smoky character to the food, while selected dishes are cooked on the stove or baked in the oven. The restaurant names its suppliers’ locations unusually precisely: firewood, milk, cheese and its farmer’s pork chop come from Appenzell and Gais, trout comes from Wasserauen, and chicken breast comes from Weissbad. Vegetarian dishes also have a stated place on the menu. Alongside the regular restaurant offering, the house runs a make-your-own pizza occasion, where guests choose their toppings and the kitchen bakes the result in the wood oven; takeaway is available for that offering. Wine comes from a selection of international growing regions, and the bar provides another way to enjoy the house over drinks with friends. Outside, the terrace faces the activity of Poststrasse. Sergio Fässler, a qualified sommelier, leads the business with chef Marco Koller. Opened in March 2012, the restaurant grew from the Fässler family’s idea for a lively meeting place combining straightforward food with a bar. Tables can be reserved online or by telephone.
Eberbach · Balkan grill · Mediterranean · German home cooking
Neckarstraße 51, 69412 Eberbach
The Grüner Baum is a small family run inn with guest rooms on Neckarstraße in Eberbach, on the river side of the town and a little over four kilometres from Allemühl in a straight line. The family describes its cooking as Mediterranean and German, with a strong thread of homemade Balkan grill dishes, and puts the emphasis on fresh ingredients, good craft and regional produce where it can. The menu reads like a meeting point of those kitchens. To start there are prawns on avocado cream with garlic baguette, goat's cheese baked in pastry with walnuts and honey, grilled peppers under melted cheese, bruschetta, and a cold platter of smoked meat from Croatia with cheeses and warm homemade pastries. The Balkan section is the heart of it: cevapcici, raznjici pork skewers, pljeskavica stuffed with sheep's cheese, a mixed grill plate and a grill platter for two with lamb chop, grilled vegetables, ajvar and djuvec rice, best eaten with a shopska salad of tomato, cucumber, pepper and white cheese. For those who prefer something else there is tagliata, rump steak, calf's liver, goulash, schnitzel with homemade spätzle, pasta such as truffle tagliatelle or spaghetti with mussels, and fish from salmon and gratinated pike perch to octopus. Desserts include homemade tiramisu and a lemon tartufo with limoncello. In good weather the large beer garden is open, and the house sits close to the Neckar. The restaurant opens in the evenings and from midday on Sundays and public holidays, closes on Tuesdays, and takes bookings for birthdays, weddings and family celebrations. It suits families and groups who want a hearty, generous dinner after a day on the river or the Neckar cycle path.
Contwig · Steak and grill · Fish and seafood · Vegetarian
Hauptstraße 132, 66497 Contwig
Gasthaus Bärmann is a fourth generation hotel and restaurant on Hauptstraße in Contwig, where a history of innkeeping and butchery still informs the food. The house favors personal hospitality, regional ingredients and seasonal cooking, with Palatinate wine and beer alongside substantial meals. Its current autumn selection includes chanterelle soup, lamb’s lettuce, braised fallow deer with porcini gravy and bread dumplings, and venison fillet with tagliatelle and kale. Chocolate mousse and apple strudel with cream provide a sweet finish. The broader menu includes homemade potato soup and clear beef broth with marrow dumplings and Maultaschen. Schnitzel comes in several preparations, including a breaded pork version with lemon and fries, a mushroom cream variation, and turkey cordon bleu filled with ham and cheese. Rump steak can be served with herb butter and fried onions or pepper cream sauce. Fish and seafood choices include poached salmon with Riesling cream and prawn skewers on buttered noodles. Meat free alternatives include spinach dumplings with sage butter and a vegetable noodle pan with mushrooms, peppers and herbs. Themed food events are part of the house’s routine, from steak and herring meals to its traditional Schlachtfest. The autumn program also includes local game and roast suckling pig. Family celebrations are another specialty: weddings, birthdays, communions and confirmations can be arranged for up to fifty people, with an individual menu or buffet. The team also helps plan catered celebrations away from the restaurant.
Stuhr · Mediterranean · German home cooking · Steak and grill
Wulfhooperstraße 22, 28816 Stuhr
Gasthaus Martens stands in Wulfhoop, a quiet rural part of Stuhr east of Heiligenrode, and its story goes back to 1928 and Gesine Martens. Four generations ran and modernised the inn before it passed to new owners in August 2020, who kept the name and the character of a cosy village Gasthaus. The kitchen mixes hearty North German cooking with Mediterranean dishes, and the menu shows both sides clearly. On the local side there is Bremer Knipp fried crisp and served in the pan with fried potatoes, apple sauce and gherkin, a homemade beef roulade with red cabbage, calf's liver Berlin style with apples and onions, and ham in aspic with homemade remoulade. Steaks and pork medallions are grilled on lava stone, and the house burger uses Black Angus beef with the restaurant's own spoon fries. Fish lovers can order salmon fillet, pike perch with saffron sauce, sea bream in truffle sauce or the Martens fish platter. The Mediterranean side brings bruschetta on homemade ciabatta, baked sheep's cheese, six kinds of tarte flambée and pasta, including a vegan pasta with market vegetables in a coconut curry sauce. Children have a short menu of their own. Wednesday is Schnitzel Parade night, and the seasonal cards change through the year with chanterelles, asparagus, kale, a Wulfhoop game menu and goose to take away. In summer the beer garden opens with a view into the green. The rooms take parties of up to one hundred people, from christenings and weddings to company Christmas dinners, and the team also caters events elsewhere.
Bodenmais · German home cooking · Steak and grill · Burgers
Bahnhofstraße 49-53, 94249 Bodenmais
Gasthof Adam-Bräu brings together a Bavarian dining room and the beers of its own brewery on Bahnhofstraße in Bodenmais. It belongs to the Adam-Bräu hotel, but the inn has its own identity as a place for regional cooking, a substantial breakfast or a relaxed meal with a glass of house beer. The food spans familiar Bavarian specialties, cold Brotzeit platters, steaks and burgers. Cakes and ice cream sundaes give visitors a reason to stop for something smaller, while a changing daily selection adds seasonal dishes alongside the regular menu. This breadth makes the inn useful for a mixed party whose members want different kinds of meals without losing the local character of the table. Beer is central to that character. The brewery makes Waidler Hell, a naturally cloudy Zwickel beer using three malts, as well as Hefe-Weisse, Bodenmaiser Dunkel and Silberberg Pils. The dark beer uses Munich malt, while the wheat beer has the fruity profile associated with Bavarian brewing. Brewing takes place through a brewhouse, open fermentation and a maturation cellar, keeping the production story close to the drinking experience. Visitors interested in the process can arrange a brewery tour with the brewer, followed by a tasting that also includes selected homemade spirits and beer liqueur. The house also arranges private celebrations and provides meeting rooms, making it a setting for both an ordinary meal and a planned gathering.
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