Restaurants, cafes and bakeries in Hamm

Frazione Biosio 1, 23822 Bellano

+390341821362

Crotto di Biosio sits on the hillside above Bellano, where terraces open towards Lake Como and the surrounding mountains. Indoors, rooms with fireplaces give the restaurant a welcoming setting in cooler weather. Behind them is the natural grotto used as a pantry, a reminder of the traditional purpose of a crotto. The establishment grew from a local meeting place and walkers' stop into the family restaurant it is today. The kitchen draws on the nearby valleys, using cured meats, cheeses and seasonal produce alongside fish and meat dishes. A mixed starter features salumi from Marco d'Oggiono with sweet-and-sour vegetables. Homemade grape-and-walnut bread is paired with natural blue cheese and honey from Biosio, while local cheeses can be ordered with preserves or honey. First courses include pumpkin-and-Taleggio crêpes, fresh egg pasta with sausage ragù and layered pasta with salmon trout, courgette and lake-fish roe. Heartier choices bring lamb cutlets with courgette and mint, grilled sausage with polenta, and skewers served with polenta. A cheese-rich polenta preparation and vegetable sides give companions further options without relying on the same meat dishes. House desserts and wines by the glass allow the meal to end simply or continue at a slower pace. The location suits a meal planned around a visit to the hillside, with the outdoor terraces particularly attractive in suitable weather. Contact the restaurant to reserve and check the current menu and opening days, then use the Biosio address when arranging your route up from Bellano.

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Via San Valentino 5, 39056 Nova Levante

+390471613131

Johannesstube is the gourmet restaurant associated with Hotel Engel in Nova Levante, where chef Philip Lochmann builds his cooking around the ingredients and landscape of South Tyrol. The emphasis falls on clarity, careful preparation and the individual flavor of each element. Alpine produce provides the starting point, while experience beyond the region informs the combinations and techniques. This is a place for a considered meal, with the progression of dishes carrying as much importance as any single ingredient. The restaurant expresses that approach through Moments of Lightness, a sequence whose names evoke earth, rain, woodland and the changing sensations of the natural world. The language reflects a kitchen interested in atmosphere and memory as well as taste. Lochmann's work connects contemporary ideas with regional products, using precise combinations of texture and aroma to keep the cooking focused. The wider Engel kitchen works with producers in the Eggental valley through the Taste Local initiative. Vegetables, herbs, fruit and eggs come from farms in the region, reinforcing the connection between the surrounding countryside and the plate. Within that setting, Johannesstube gives the house's culinary philosophy a particularly concentrated expression. Guests interested in modern Alpine cooking will find an experience organized around ingredients and a coherent sequence rather than a broad menu of unrelated classics. Table reservations are requested, and the restaurant provides a direct telephone contact and booking route for arranging a visit.

Via Dolomiti 23, 39056 Nova Levante

+390471613169

Mon, Wed–Sun 11:30–14:00, 18:00–20:00; Tue Closed

Gasthof Restaurant Löwen occupies a longstanding family inn on the Dolomites Road in Nova Levante. Built as a postal station in 1885, the house has remained with the Plank family and is now run by its fifth generation. That continuity gives the restaurant a local story extending well beyond its role as a place to eat during a mountain holiday. In the kitchen, Walter and his son Markus prepare the food themselves. South Tyrolean specialities share the menu with Italian dishes, and a changing daily selection follows the seasons. Local produce forms an important part of the cooking. Herbs come from the house garden, while vegetables grown in its own beds appear as seasonal accompaniments. Homemade dumplings in different variations are among the restaurant's characteristic dishes. The dining room welcomes both hotel residents and visitors coming solely for a meal, making it an option for travelers staying elsewhere in the valley. Its combination of regional and Italian cooking offers room for different preferences without losing the connection to South Tyrol. Larger family gatherings and company parties can also be accommodated, with menus arranged around the occasion. The inn stands directly on the road through the valley and has public transport connections to Bolzano and the Carezza area. For visitors exploring the Dolomites, it combines the practical accessibility of a village inn with a kitchen still closely connected to the family that runs it.

Wirtsweg 4, 39056 Nova Levante

+393319490705

Marions Grillstube by Mannius brings an unusually hands-on approach to steak in Nova Levante. A charcoal grill stands inside the restaurant, while guests who enjoy taking charge of their own cooking can choose meat served on a heated stone at the table. This makes the meal as much about comparing cuts and choosing the finish as it is about ordering a familiar steak. The kitchen also prepares handmade starters, fish and desserts, accompanied by a selection of wines. Its own sauces are an important part of the restaurant's identity: recipes developed for the dining room have grown into a separate range of ketchups, dips and seasonings. Tomato and chili combinations sit alongside apple and ginger, giving diners several different directions to explore with grilled meat. The lunch menu extends well beyond a single steak dish. Starters include beef tartare with homemade bread, carpaccio with black truffle, and goat cheese with fig chutney and walnuts. Homemade tagliolini come with either truffle or a combination of prawns and scallops. Other choices include Black Angus tagliata, pork ribs and chicken, with vegetables and fan potatoes accompanying the main courses. For a more exploratory meal, the hot stone tasting combines different meats in one serving. It suits visitors who want to compare textures and flavors rather than settle on one large cut. Tables can be requested through the restaurant's online reservation system.

Località Hennewinkl 8, 39050 Ega / Nova Ponente

+393483857495

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.

Passo Carezza 9, 38036 San Giovanni di Fassa

+390471618520

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.

Fell 120, 5582 St. Michael im Lungau

+4364778402

Landgut Blasiwirt stands in Fell, outside the center of St. Michael im Lungau, where the Mayr family combines a country inn with farming. Hannes, Karin and Lisl host a small property whose food draws heavily on its own production and suppliers from the surrounding region. Its Salzburg organic breakfast is explicitly available to day visitors who register in advance. The buffet brings together homemade bread and pastries, butter from a local organic farmer, dairy products from the Minimolk in Tamsweg and cheeses from Lungau producers. Homemade jams, apple juice from the property’s own trees, elderflower juice and herb quark spread add details that distinguish the breakfast from a standard hotel spread. Smoked pork, beef and game sit alongside other regional meats, while yogurt, muesli and eggs offer further choices. The kitchen also describes an evening menu of salad buffet, soup, a main course and dessert, with a vegetarian main available. Other specialties include regional organic lamb, veal and Angus beef, fresh trout, game and fondue. Guests with allergies or particular dietary requirements are asked to explain them in advance. The family’s connection with the property began in 1901; the present inn was built in 1973, and Hannes Mayr took over in 2004. Farming remains part of the operation, linking the dining offer to the wider estate. For visitors staying elsewhere, the bookable organic breakfast is the clearest way to experience that connection between the family, local producers and the table.

Località Bedemie 11, 11020 Gressoney-La-Trinité

+390125366803

Morgenrot is a chalet restaurant in the meadows of Bedemie above Gressoney-La-Trinité, run by its owner, Giorgio. The kitchen keeps to the Aosta Valley: fondue chinoise, polenta concia rich with melted cheese, and zuppa alla valpellinentze, the local soup of bread, cabbage and fontina baked in the oven. The wine list stays close to home too, with labels from the Aosta Valley and Piedmont. In winter the chalet sits in deep snow and is reached on skis during the day. For dinner a snowcat picks guests up and brings them back down again, which turns an evening meal into a small expedition. In summer it is a walk across green pastures.

Località Bettaforca 6/A, 11020 Gressoney-La-Trinité

+393520972727

Ristoro Colle Betta sits at 2,727 meters on the Bettaforca pass, right where the Sant'Anna-Bettaforca chairlift arrives, in the middle of the Monterosa ski area between the Gressoney valley and the Val d'Ayas. In winter skiers stop on the snow terrace facing the Monte Rosa massif; in summer hikers come up on the trail from Stafal or ride the lifts via Sant'Anna. The hut is large and spread over two floors. The menu mixes Aosta Valley and Piedmontese dishes with pizza, sandwiches and toasts for a quick stop between runs, the cellar holds a good range of wines, and the bar serves beer, coffee and hot chocolate. It is open for as long as the lifts are running.

Località Sitten 16, 11020 Gressoney-La-Trinité

+390125366300

Ristoro Sitten is a mountain refuge at 2,300 metres above Staffal, in the Monterosa Ski area, with Monte Rosa filling the view from the terrace. In winter it is reached on skis or with the Sant'Anna cable car from Staffal; in summer the cable car and a 4x4 shuttle bring walkers up, or it is a hike. Run by the Comola family's company, it works as two places in one. At lunchtime it is a self-service with quick dishes, hot sandwiches and Aosta Valley plates for skiers and hikers; in the evening it becomes a restaurant with regional cooking, and on Saturdays in season a high-altitude dinner with a snowcat ride up after the lifts have closed. There is a wood-fired hot tub outside for those staying the night, and beds for anyone who wants to be first on the slopes.

Località Tschaval 5, 11020 Gressoney-La-Trinité

+390125366157

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.

Poststraße 13, 5582 St. Michael im Lungau

+43647771550

Wastlwirt brings several kinds of dining together inside a historic inn on Poststraße in St. Michael im Lungau. Its five Lungauer Stub’n are individual parlors, including the Bauernstubn, Bürgerstubn and Kuchlstubn, with names and settings that connect the restaurant to local domestic and village life. Regional classics form the core of the à la carte Landhauskuchl, while breakfast welcomes visitors staying elsewhere as well as hotel guests. The house asks outside diners to reserve a table. A separate vaulted cellar provides the setting for a five course candlelit dinner arranged in advance, and wine is another thread running through the different rooms. Rudi Baier hosts wine experiences in the cellar. For a more informal visit, the hotel restaurant connects with a sun terrace, lobby and bar, and the garden offers another place to eat or enjoy a glass of wine outdoors. The building’s story reaches back to 1499. Its present name comes from Sebastian Georg Moser, an innkeeper who adopted the dialect nickname Wastl in 1830. The Baier family took over in 1966, and Sebastian Baier assumed leadership in 2017. That long history gives the dining rooms their context, but the offer also includes straightforward reasons to visit: breakfast with company, regional cooking served at the table, or a special dinner beneath the cellar vaults. Dogs are excluded from the Lungauer Stub’n.

Marktstraße 66, 5582 St. Michael im Lungau

+4364778206

Staigerwirt is the Gruber family’s inn on Marktstraße in St. Michael im Lungau, with chicken specialties at the center of its identity. The family sources its chickens exclusively from Styrian production through supplier Lugitsch. Alongside these specialties, the kitchen prepares home style dishes, changing lunch menus, Lungau favorites and international food. Regional ingredients and the family’s interest in hunting also shape the selection, with game dishes appearing as part of the culinary offer. The different places to sit give a visit several possible moods. There is a traditional dining room, a winter garden and an outdoor guest garden for enjoying the regional cooking in the open air. The small Ositzl bar takes its name from a hunter’s raised seat and offers a setting for a beer and conversation. Austrian wines accompany the food, providing another connection between the kitchen and producers closer to home. Special food weeks add variety beyond the regular selection. The family highlights Oktoberfest celebrations, goose and sheep specialties, and game weeks among these occasions. Staigerwirt also receives groups gathering for company functions, family meals, baptisms and first communion celebrations. It belongs to the same family business as the Waidblick accommodation, so the restaurant and guest rooms share one address rather than representing separate dining branches. For travelers based nearby, its combination of a recognizable chicken specialty, regional cooking and several dining spaces makes it a useful place to plan a meal together. Tables can be reserved directly with the inn.

Hradní 2, 669 02 Znojmo

+420702203232

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.

Horní Česká 35, 669 02 Znojmo

+420721441413

Mon–Fri 08:00–22:00; Sat 09:00–23:00; Sun 10:00–23:00

La Familia Café on Horní Česká combines a cafe and an in-house pastry kitchen with a substantial restaurant menu. Its rooms have a retro character, and the central address makes it an easy place to build into a walk around Znojmo. Coffee and a slice of cake are only one way to use it: the menu also moves between Czech dishes, Italian pasta and risotto. Breakfast choices include eggs with bacon and beans, sweet croissant toast and a serving of homemade cake with cappuccino. For a more substantial meal, there is svíčková with bread dumplings, roast pork with cabbage, or schnitzel. Mushroom kulajda with a poached egg offers another recognizably Czech choice. Pasta ranges from garlic and chili spaghetti to cannelloni filled with spinach and ricotta. The pastry kitchen makes cakes and individual sweets, including French macarons and American cheesecake, and accepts custom orders. This range suits a group whose members want different things from the same stop: one person can concentrate on coffee and dessert while another chooses a complete meal. The tourism listing also identifies the venue as a place where birthdays, small weddings and seminars can be arranged by agreement. That makes it worth contacting directly if your visit involves a gathering. Rather than treating it only as a cake shop, think of it as a flexible cafe restaurant with a particularly strong sweet side.

Meixnergasse 30, 5582 St. Michael im Lungau

+4364778110

Die METZGERstub’n is the Sampl family’s restaurant in the Stammhaus on Meixnergasse, combining a village inn with a kitchen rooted in the Salzburg Lungau. Elke and Sepp run the business in its second generation, while their son Sepp prepares the food. The menu brings Austrian specialties together with international dishes: the house names Lungauer Schöpsernes, Wiener Schnitzel and a veggie burger as examples of its range. Regional sourcing is a practical part of the cooking. Veal comes from the Daslerhof in Mauterndorf, and local farmers and hunters supply meat and other ingredients according to availability. Mushrooms, Lungau potatoes, butter, cheese, yogurt and milk appear among the products the family seeks nearby. Herbs from the restaurant’s own garden finish the dishes. Seasonal specialty weeks give particular ingredients their turn on the menu. The social side is equally characteristic: the inn describes neighbors meeting at the regulars’ table, playing cards or following football together over coffee or beer. Visitors can also sit on the terrace. Vegetarian dishes are listed, vegan meals can be prepared on request, and the kitchen asks guests to discuss allergies directly. Breakfast is available to people who are not staying overnight. Most dishes can be ordered to take away, although meals with substantial sauces are less suitable. The restaurant accepts table reservations and celebrations, welcomes dogs, provides step-free access and accepts Mastercard, Visa and debit cards.

Havraníky 145, 669 02 Havraníky

+420544230112

Mon Closed; Tue–Wed 17:00–21:00; Thu 12:00–21:00; Fri–Sat 12:00–22:00; Sun 12:00–21:00

Restaurant Apri is part of the Thaya winery complex in Havraníky, south of Znojmo near Podyjí National Park. The restaurant occupies the main building of an architectural ensemble centered on a converted granary. It is a destination for a meal connected to the surrounding wine country: the kitchen works with seasonal ingredients, and the winery's own bottles are an integral part of the experience. Traditional recipes receive a contemporary treatment, with local game, fish and herbs grown around the estate among the elements described by the official tourism sources. Because the menu changes, the emphasis is on the season rather than on promising a particular dish at every visit. Wine tastings can add context to the meal, with a winery specialist explaining the wines and their development in barrels and tanks. The estate also includes accommodation and separate spaces for events, giving groups options beyond a single restaurant table. Its buildings and landscaped surroundings make architecture another part of the visit, alongside food and wine. For guests staying around Znojmo, Apri offers a change of setting from the town's historic streets to a village winery. It would suit a planned outing built around a meal, especially if someone in the party wants to learn more about regional wine. Contact the restaurant ahead for a table or to discuss a group tasting. Dogs are not admitted inside the restaurant.

Horní Česká 229/18, 669 02 Znojmo

+420774283633

Půl na Půl brings a pastry shop, a bakery and a coffee stop together on Horní Česká in central Znojmo. The business is run by a married couple whose shared interests are baking, coffee and cooking. French gastronomy is an important influence, alongside ideas drawn from other cooks and pastry makers. Their approach gives equal attention to a cup of specialty coffee and the food beside it. The bread is made with a sourdough culture combining wheat and rye, while homemade croissants provide a lighter, flaky alternative. An open kitchen lets visitors watch the preparation rather than leaving the craft hidden behind a door. Seasonal brunch dishes use local ingredients and the bakery's own bread, so a visit can become a meal as easily as a pause for something sweet. The changing selection makes more sense as a seasonal kitchen than as a fixed checklist of signature dishes. Set within the historic town, it is a useful address to keep in mind while exploring Znojmo on foot. You could make the baked goods the focus of a visit, or choose brunch and leave room to share a dessert. For anyone interested in how a small bakery works, the visible kitchen adds another reason to linger. Table requests are accepted in advance by text message or through the cafe's social channels. A reservation is particularly worth arranging when a table is central to your plans.

Jana Palacha 1, 669 02 Znojmo

+420775748885

Sun–Thu 10:00–22:00; Fri–Sat 10:00–23:00

Corso cafe&pizza sits on Jana Palacha beside the central park area of Znojmo, combining a pizzeria with a cafe inspired by the town's older coffeehouse tradition. The restored venue reopened in 2014, and its story draws on the influence of Viennese cafe culture. Pizza uses Italian Caputo flour, with choices including a simple tomato, mozzarella and basil Margherita and richer combinations with cured ham or several cheeses. The wider kitchen also offers pasta, beef burgers, flank steak and Czech svíčková, so pizza need not be the whole table's choice. Desserts are made in the kitchen, and Lavazza coffee gives visitors a reason to stop even when they are not planning a full meal. The separate children's playroom is a practical detail for parents: it is behind glass doors and includes a slide, climbing equipment and toys. The municipal tourism listing places Corso near the town center in the park setting and records an outdoor garden for warmer weather. You can therefore consider it for either an indoor family meal or a break outside during a walk. Its mixture of familiar dishes, coffee and homemade sweets makes planning straightforward when appetites differ. A party can start with pizza and let dessert become a second part of the visit. Tables can be requested by phone or through the booking form, with confirmation sent by text message.

Katschberg-Bundesstraße 98, 5582 St. Michael im Lungau

+4364778181

Landgasthof Hubertusstubn is the Planitzer family’s country inn on Katschberg-Bundesstraße in St. Michael im Lungau. Its restaurant concentrates on traditional Lungau cooking, with regional home style dishes, local specialties and lighter choices sharing an extensive menu. Fresh preparation is central to the kitchen’s approach, and cooking remains a family responsibility: Linde Planitzer is the cook, supporting her daughter Petra alongside Hans Planitzer. The family presents the inn as the work of three generations, with Petra’s partner Hans and daughters Laura and Nina also part of the household. There are three separate dining rooms, giving the restaurant the character of a traditional inn with several smaller places to gather. A sun terrace provides an outdoor alternative for eating in suitable weather. The property also has a children’s playground, making it relevant for families choosing somewhere to stop for a meal. Accommodation forms another part of the business, with rooms, holiday flats and apartments alongside the restaurant. The hosts offer personal suggestions for excursions and sporting activities in the Lungau, connecting the house with the surrounding holiday region. Its position near the B99 approach is described in the inn’s own directions, which guide arrivals from St. Michael, Mauterndorf and the Mur valley. For a visit focused on food, the main attractions are the family kitchen, the choice between three indoor rooms and the terrace, and a menu that keeps local cooking alongside lighter dishes.

Piazza Tache, 11020 Gressoney-La-Trinité

+390125366809

Castore & Polluce stands on Piazza Tache, the square at the heart of Gressoney-La-Trinité, and is open from eight in the morning until late at night. The day starts with espresso and homemade cakes; later the kitchen serves modern dishes made from local produce, with vegetarian, vegan and gluten-free choices. There are three places to sit: the terrace on the square, the Castore room - an alpine lounge around the bar - and the quieter Polluce room, where the wine is kept. An AIS-certified sommelier looks after around 250 labels and leads tastings, and in the ski season the day ends with after-ski sets from a DJ.

Località Fridau 1, 11025 Gressoney-Saint-Jean

+393339528419

Ristorante Mont Néry is the restaurant of the Villa Fridau residence in Gressoney-Saint-Jean. Its name goes back to the Locanda Mont Néry, which the family's great-uncles Erwin and Pina Monterin ran in the village in the 1950s. Today Marysa looks after the dining room and chef Boris Melon runs the kitchen. The cooking is Aosta Valley and Piedmontese, built on produce from close by: the valley's cured meats and cheeses, fresh pasta made in the house with a choice of sauces, and game served with polenta. The ice cream is homemade, in flavors that follow the season, and Boris and Marysa are glad to suggest a bottle from the wine list.

Wczasowa 6, 76-150 Wicie

+48786815497

Pizza Helikopter is a seasonal pizzeria on Wczasowa in Wicie, a nearby alternative to dining in Jarosławiec itself. Pizza from a wood fired oven has been the focus since 2018, and beef burgers joined the offer in 2023. Guests can eat outside or take their order away, making this an informal stop for either a meal on site or food to bring back to a holiday home. The pizza menu has two strands. Familiar combinations include ham and mushrooms, salami, chicken and vegetables, while a separate Italian style section uses mozzarella fior di latte. Its margherita adds basil to tomato sauce and cheese; Parma combines cured ham with arugula, cherry tomatoes and Parmesan. A prawn pizza adds basil and garlic pesto, and focaccia comes with sea salt, rosemary and garlic oil. Burgers range from a straightforward beef version with salad and pickles to combinations with bacon, cheddar, jalapeños and barbecue sauce. There is also a grilled chicken option and a substantial house combination bringing beef and pulled beef together. The menu extends to meat lasagne and breaded chicken, so pizza is not the only choice. A clearly named vegetarian pizza combines mushrooms, onion, peppers, olives, corn and tomato. The pizzeria also organises events with live music and offers cocktails. Its outdoor dining and takeaway format suits a relaxed holiday meal, with enough variation for people who want different toppings or prefer a burger to pizza.

Bursztynowa 10, 76-150 Wicie

+48696099492

Restauracja Krakowiak occupies Bursztynowa 10 in Wicie. The village's own visitor information also lists the restaurant at this address, providing a clear destination for an outing from Jarosławiec. Keep the street and house number to hand when setting out, especially if this is your first visit to Wicie. The restaurant accepts cash, cards and a quick bank transfer, so there is a choice of payment methods when settling the bill. Opened in 2025, it combines domestic Polish dishes with pizza, pasta and fish. The setting includes an indoor dining room and a covered terrace. Pork cutlet and breaded chicken come with potatoes or fries and salads; another substantial option pairs pork neck in cream sauce with kopytka. Potato pancakes can be ordered with goulash or with cream and sugar. Pierogi provide a familiar alternative, and fish choices include cod, halibut, zander, plaice and baked salmon. The pizza selection runs from margherita to ham and mushroom or cured ham with arugula. Pasta, a beef burger and salads widen the choice for mixed appetites. Dessert can mean homemade cake, pancakes with fruit, or an ice cream sundae. Coffee, tea, rhubarb compote, beer and cocktails round out the menu. For a group deciding between Polish comfort food and something simpler, the broad selection offers several ways to build a meal without everyone having to choose the same style of cooking.

Rybacka 4, 76-107 Jarosławiec

+48606330814

Tawerna Rybacka stands on Rybacka, an old street leading towards Jarosławiec's fishing harbour. Renata and Robert Adamski established the restaurant in 1992, and Renata remains the owner and chef. A terrace is part of the setting, while the cooking brings together Polish dishes, Italian favourites and an extensive selection of fish. The choice goes well beyond a simple fried fillet. Cod can be grilled with mushroom sauce and potato dumplings, or baked under vegetables in a wine sauce. Salmon appears with spinach and cheese sauce, and halibut baked in parchment is paired with grilled vegetables and potato gratin. Seafood includes grilled prawns with garlic butter and mussels prepared with wine or cream. For a first course, the fish soup comes with garlic bread, alongside Polish staples such as sour rye soup, chicken broth and red borscht. Diners who prefer meat can choose pork, chicken or a potato pancake with goulash. Homemade kopytka, the small Polish potato dumplings, are served with mushroom or meat sauces. The Italian side includes pizzas and several pasta dishes, with broccoli, spinach, chicken or salmon among the combinations. A vegetable pizza and pasta with broccoli provide alternatives to the fish and meat specialities. Sweet pancakes offer a different way to finish or a simpler dish for a smaller appetite. A separate children's selection includes breaded fish, chicken, small portions of pasta and pancakes. The breadth of the menu makes the tavern a useful option when a group wants different kinds of food at the same table.

Bałtycka 16, 76-107 Jarosławiec

+48598109456

Browar Król Plaza is the brewery and bar within the Król Plaza resort on Bałtycka in Jarosławiec. Copper brewing vessels form a conspicuous part of the space, and the bar has a view towards the sea. The appeal is the connection between the brewing equipment and what arrives in the glass: the beers are produced on site, using malt, hops, water and yeast, and are left unfiltered and unpasteurised. The regular selection spans several distinct styles. Pils is a pale lager with a barley malt base, herbal notes and a marked bitterness. Marcowe is an amber lager with a richer malt character and fruit and floral notes. The wheat beer uses both wheat and barley malts and has the cloudy appearance associated with the style, with banana and clove among its flavour notes. Occasional beers broaden the range towards darker and stronger styles, including Dunkel, a festive bock and porter. Those darker recipes bring roasted, coffee, chocolate or caramel flavours into the selection. Beer can also be packed to take home. Within the same resort, the restaurant serves Polish and international cooking, including game, poultry and cured meats made by the house. A terrace overlooking the sea adds an outdoor setting to the resort's food and drink offer. The brewery gives visitors a particular reason to stop here: a choice of locally brewed styles, visible brewing equipment and an outdoor terrace looking towards the Baltic.

Słoneczna 2/1, 76-107 Jarosławiec

+48515155035

Mon–Sun 10:00–22:00

Jackowo brings together a Polish restaurant, a fish kitchen and a small family brewing tradition on Słoneczna in Jarosławiec. The family has served fish here since 1998 and operates its own fishing boat, DAR-348. Baltic catches connect the restaurant to the nearby harbour, while the wider menu gives companions plenty of alternatives to a fish meal. Homemade pierogi, meat dishes and pizza sit alongside the house fish soup. Potato pancakes with smoked salmon, horseradish cream cheese and dill show how the kitchen combines familiar Polish ingredients with the coastal setting. Another substantial choice is the fish casserole with potatoes, zucchini, spinach and cheese. Kashubian pork knuckle comes with braised cabbage and mashed potatoes, and homemade apple pie with ice cream offers a traditional finish. Five beers brewed under the Jackowo name include pale, dark, wheat and honey varieties. The setting has several distinct spaces: a main dining room, a fireplace room, a winter garden and a summer garden with the characteristic thatched shelters. That range makes it possible to choose between a sheltered meal and a more open summer setting. The restaurant also arranges weddings, christenings, family celebrations and company gatherings, with menus discussed individually. Tables are reserved by telephone. Beside the restaurant, the family's fish shop and smokehouse extend the connection with the fishing boat; the species available depend on the season and the catch. Together, these elements give Jackowo an identity rooted in one family's fishing, cooking and brewing activities.

New Station Street 16, Leeds, LS1 5DL

+447828823189

Mon 07:30–19:00; Tue 07:30–19:00; Wed 07:30–19:00; Thu 07:30–19:00; Fri 07:30–19:00; Sat 08:00–19:00; Sun 09:00–16:00

Laynes is a coffee house on New Station Street, immediately outside Leeds railway station, and it opened in 2011 into a city that had almost nothing of the kind. Fifteen years later it is the address people give when asked where the coffee is, and the restaurant is direct about what it set out to do: give Leeds a place that paid absolute attention to the quality of two ingredients, coffee and possibly milk, in a room where somebody would explain them. It has grown past that. There is a kitchen now, and the house claims some of the best breakfast and lunch in the city centre — a claim it can make because most of its competition is a chain. There is a Laynes bakery, and beans are sold through an online shop for anyone who wants to take the coffee home. Opening is early and long: half past seven in the morning to seven at night on weekdays, from eight on Saturday, and a shorter Sunday from nine to four. Tables can be booked, which for a coffee shop is unusual and says something about how busy it gets. New Station Street runs from the station entrance into the city, so this is the first door you pass arriving in Leeds by train and the last one leaving. You will find Laynes at 16 New Station Street, Leeds LS1 5DL.

Park Row 11-12, Leeds, LS1 5HD

+441132443220

Mon 12:00–23:00; Tue 12:00–23:00; Wed 12:00–23:00; Thu 12:00–23:00; Fri 12:00–00:00; Sat 12:00–00:00; Sun 12:00–23:00

Riva Blu stands on Park Row in the middle of Leeds and cooks southern Italian — which is a narrower thing than Italian, and the reason the room is worth singling out. The south is the half of Italy that gave the world tomato, chilli, oregano and durum wheat pasta, and a kitchen that commits to it eats differently from one working through the whole country. It functions as a restaurant and a bar together rather than a restaurant with a bar attached, and takes private events and celebrations in its own rooms. Gift cards are sold through the restaurant's site, and tables are booked the same way. The hours are generous by the standards of a British city centre. Midday to eleven at night from Sunday to Thursday, and midday to midnight on Friday and Saturday — one unbroken service, so a late lunch at four or an early dinner at six are both possible without waiting for a kitchen to reopen. Park Row runs through the financial quarter between the Town Hall and the river, a few minutes on foot from Leeds station and from the Victorian arcades. If you are staying anywhere central this is walking distance, and it is one of the streets that stays busy into the evening after the offices empty. You will find Riva Blu at 11-12 Park Row, Leeds LS1 5HD.

Mill Hill 7-8, Leeds, LS1 5DQ

+441135190584

Mon 12:00–14:00, 17:00–22:00; Tue 12:00–14:00, 17:00–22:00; Wed 12:00–14:00, 17:00–22:00; Thu 12:00–14:00, 17:00–22:00; Fri 12:00–14:00, 17:00–22:00; Sat 12:00–22:00; Sun Closed

Tharavadu is a Kerala restaurant on Mill Hill in the centre of Leeds, and the distinction matters: Kerala is the far south-west coast of India, and its cooking — coconut, curry leaf, tamarind, a great deal of fish — is not the north Indian repertoire that most British curry houses serve. The house motto is pure devotion to quality and authenticity, and the kitchen holds to the one region. It opened in June 2014 and the recognition followed quickly. In 2015 it was named best Indian restaurant in Leeds at the Oliver Awards and placed in TripAdvisor's top ten Indian restaurants in the United Kingdom. In 2016 it appeared in the Michelin Restaurant Guide and in Harden's, and took the Oliver Award again. The restaurant describes itself as part of a wave of serious kitchens that changed how Leeds thinks about Asian food, which is a fair claim for a room that arrived before most of them. Service runs Monday to Friday in two sittings, lunch from midday to two and dinner from five to ten. On Saturday it stays open straight through from midday to ten. On Sunday it is closed altogether, which catches people out. Mill Hill sits between the station and the city square, a few minutes' walk from Leeds railway station, so this is one of the easiest addresses in the city to reach without a car. You will find Tharavadu at 7-8 Mill Hill, Leeds LS1 5DQ.

Wharf Approach, Leeds, LS1 4BR

+441132430090

Mon 12:00–23:30; Tue 12:00–23:30; Wed 12:00–23:30; Thu 12:00–23:30; Fri 12:00–00:30; Sat 10:00–00:30; Sun 10:00–22:30

LIVIN'ITALY sits under the railway arches at Granary Wharf, on the canal side of Leeds station, and is three things in one space: a bar, an Italian restaurant and a deli. The arches give the room its shape, and the house makes a point of the fact that it is Italy lived rather than staged. The family business began in Milan in the 1980s, with the founders' parents and what they describe as a love of good food and honest hospitality; the Leeds house opened in 2012. It has been consistently named among the best Italian restaurants in Britain since. The four words the family uses for what it does — passion, tradition, integrity, simplicity — are worth repeating because the menu follows them: ingredients chosen for where they come from, dishes meant to be shared. Because the deli and the bar sit alongside the kitchen, the same address covers a morning coffee and a Negroni after midnight. Food can also be collected to take away, and gift vouchers are sold on the site. It opens at midday during the week and at ten at the weekend, running to half past eleven, and to half past midnight on Friday and Saturday. Granary Wharf is directly under Leeds station — a covered walk from the platforms. You will find LIVIN'ITALY at Wharf Approach, Granary Wharf, Leeds LS1 4BR.

South Parade 15, Leeds, LS1 5QS

+441132422795

Mon 17:00–22:00; Tue 17:00–22:00; Wed 17:00–22:00; Thu 17:00–22:00; Fri 17:00–23:00; Sat 12:00–23:00; Sun 12:00–20:00

Sukhothai is a Thai restaurant on South Parade in central Leeds, and it has been open since 2002 — long enough in a city centre to have outlasted most of what opened around it. The house describes what it does as Thai fine dining, which here means the cooking treated as a kitchen discipline rather than as a takeaway menu. The name is the old capital of Siam, the kingdom that preceded modern Thailand, and it sets the register the restaurant is aiming for. Beyond the ordinary card there is private dining and, unusually for the cuisine, a Thai bottomless brunch — a British format applied to a Thai kitchen, which tells you the room is not run as a museum piece. The hours want attention because they change across the week. Monday to Friday it is an evening restaurant only, from five to ten, and to eleven on Friday. Saturday it opens at midday and runs to eleven. Sunday it opens at midday and closes at eight. Anyone arriving for a Wednesday lunch will find it shut. South Parade is in the middle of the city, a short walk from the Town Hall and from Park Row, and about ten minutes on foot from Leeds station. You will find Sukhothai at 15 South Parade, Leeds LS1 5QS.

East Parade 9, Leeds, LS1 2AJ

+441133406666

Mon 12:00–23:00; Tue 12:00–23:00; Wed 12:00–23:00; Thu 12:00–23:00; Fri 12:00–23:00; Sat 12:00–23:00; Sun 12:00–23:00

Six by Nico on East Parade does one thing, and it does it differently every six weeks. The whole offer is a six-course tasting menu built around a single theme — a place, a concept, an idea — and when the six weeks are up the menu is thrown away and a new one replaces it. Recent themes have included Circus and New York. That format is the reason to know about it in advance rather than to walk past it. There is no permanent card to fall back on: what you eat depends entirely on when you come, and a dish you liked will not be there next time. It also means the room rewards a second visit in a way an ordinary restaurant does not, and the house publishes what is cooking now and what is coming next on its own site. Booking is effectively required, and vouchers are sold and redeemed against the experience — the house asks that a voucher balance be checked before arrival rather than at the table. Groups and private events are taken. It is open every day from midday to eleven at night. East Parade runs parallel to Park Row in the middle of Leeds, minutes from the Town Hall and a short walk from the station. You will find Six by Nico at 9 East Parade, Leeds LS1 2AJ.

17 route de la Maurienne, 73390 Bourgneuf

+33479337405

Le Repère is a small restaurant on route de la Maurienne in Bourgneuf, opened in November 2023. The kitchen follows a traditional French brasserie approach, with food made in house and an emphasis on nearby producers. The team keeps the menu deliberately short and identifies its suppliers on the menu, making the origin of the ingredients part of the meal. Burgers feature in the restaurant's own account of its cooking, while pizza has a separate place in the offer. A changing daily menu provides another way to eat here. The owners describe their aim as serving generous food they enjoy cooking and giving the people already at the table time to enjoy themselves. That preference for a manageable room carries through to the setting: there is an indoor dining space and outdoor seating for meals in suitable weather. The restaurant can also be booked privately for birthdays, baptisms and other gatherings. Anyone organizing a group meal is asked to contact the team directly to discuss the event. The tourism office confirms private hire, lunch and dinner service, and evening entertainment as parts of the restaurant's activity. It also lists English and French as spoken languages and welcomes guests accompanied by pets. Card payments, cash, meal vouchers and contactless payments are accepted according to the same official listing. Reservations are handled directly with the restaurant. For visitors based around Saint-Pierre-d'Albigny, the appeal is a compact village brasserie with a clear connection to its suppliers and the possibility of arranging a more personal group occasion.

40 impasse de la Gare, 73390 Chamousset

+33479364206

La Table d'Auré is the restaurant of a hotel in Chamousset, at the meeting of the Tarentaise, Maurienne and Val Gelon valleys. Mallory and Aurélien Moutard run the house, bringing their hospitality backgrounds to a kitchen centered on food prepared in house from fresh ingredients. They work with local producers and choose products according to the season. The setting includes three restaurant rooms and a terrace beside a park of about four thousand square meters. The tourism office describes the grounds as bordered by a small river, giving the address a quieter outdoor dimension. The published menu shows a substantial French repertoire. Starters include game pie with Périgord sauce, eggs in red wine sauce and foie gras with Espelette pepper. Fish choices include Lake Geneva perch prepared meunière and a market fish dish with vegetables. Among the meat dishes are slowly cooked black pork from Pralognan, game stewed with Mondeuse wine, and veal kidneys with Madeira sauce. Larger dishes for sharing include lamb shoulder and beef, while cheese and desserts provide several ways to finish. Tarte Tatin, chocolate cake and roasted figs with blueberries appear among the sweet options. Wine is an important part of the house, with more than a hundred references from across France, a substantial Savoy selection and a choice of Chartreuse. The restaurant also accommodates business meals and groups, with a seminar room equipped for presentations. Its combination of seasonal cooking, several dining spaces and garden surroundings makes it a practical address for both individual meals and planned gatherings.

648 allée du Lac, 73250 Saint-Pierre-d'Albigny

+33480470567

Le Carouge sits beside the lake of the same name at the Carouge leisure area in Saint-Pierre-d'Albigny. Water and mountain views shape the setting, with a large shaded terrace giving the restaurant much of its outdoor character. The kitchen describes its approach as traditional French cooking made in house with local and seasonal produce. Its published examples include perch fillets and frog legs, while the autumn and winter presentation gives particular attention to frog legs prepared by advance order. A sommelier selects the wines to accompany the food, making the cellar another part of the restaurant's identity. There is also a lighter side to a visit, with drinks, pastries and crêpes available alongside the restaurant offer. This makes the address relevant for a lakeside pause as well as a full meal. The local tourism office describes a restaurant section and a separate snack chalet, with French songs and strings of lights contributing to a guinguette atmosphere. Its account also mentions mussels, homemade burgers and artisan ice cream. Groups can arrange a meal here, and the restaurant explicitly welcomes reservations for parties of ten or more. Birthdays, company gatherings and meals with friends are among the occasions it hosts. The entire restaurant can be booked for a private event by arrangement. For visitors staying nearby, the appeal is the combination of a proper meal, an outdoor setting and the lake immediately beside the leisure area. Reservations and event arrangements are handled directly with the restaurant by telephone.