Restaurants, cafes and bakeries in Madrid

Calle Párroco Morales 4, 35400 Arucas

+34628400554

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.

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Carretera la Costa 48, 35413 Moya

+34928472549

Mon–Sun 09:00–23:00

Nativo Las Palmas brings internationally influenced cooking to the northern coast of Gran Canaria, in the municipality of Moya. Its setting is Casa Jacío, a restored house dating from 1902 with views towards the bay. The restaurant occupies the former horse stables, where thick stone walls connect the present dining space with the building’s earlier life. Balinese inspired design and a swimming pool give the property a different character from a conventional village restaurant. The kitchen combines traditional ideas with contemporary influences gathered through travel. Seasonal ingredients and local sourcing guide the approach where possible, while the selection includes vegetarian, vegan and gluten free options. Drinks range from regional wines to fresh juices and smoothies, alongside cocktails that reinterpret familiar classics. The brunch menu brings together several distinct preparations. A yoghurt and passion fruit bowl comes with strawberries flambéed in orange liqueur, while another bowl combines fresh cheese, avocado, cherry tomatoes and basil with a Japanese dressing. Bread choices include focaccia with slowly cooked roast beef, onion, grapes and red pepper jam, or a soft roll with black olive aioli, avocado, tomato and potato omelette. A vegan version replaces the omelette with a plant based alternative. Sweet dishes include Swiss bread torrija and a small apple cake with pistachio. Nativo also hosts concerts, DJ sessions and yoga brunch events, and welcomes enquiries about private celebrations. Pets are welcome throughout the restaurant and pool space. Tables can be reserved directly with the venue.

Carretera de Cambalud 1, 35432 Firgas

+34928623751

Mon–Fri 10:00–16:00, 19:00–00:00; Sat–Sun 10:00–00:00

Bar Santana stands on Carretera de Cambalud in the municipality of Firgas, offering traditional Spanish food, regional dishes and a straightforward cafe and bar service. Fish and squid are among the kitchen's highlighted choices, while the broader offer also includes quick meals and breakfast. Coffee provides a simpler reason to stop when a full meal is not needed. The restaurant accepts table reservations by telephone and prepares food to take away, so visitors can choose between eating there and bringing a meal back with them. Free Wi-Fi is available during a visit. Payment options include cash, contactless transactions and several major credit and debit cards. These practical details make it possible to plan a stop without needing a formal dining occasion. Cambalud belongs to Firgas, a municipality whose cooking draws on its agricultural and livestock traditions. Watercress, potatoes, vegetables, local cheese and meat all form part of that wider food culture. The town is also associated with mineral water and with gofio, the flour made from roasted grain that appears in Canarian cooking. The surrounding villages give visitors several reasons to explore this part of northern Gran Canaria. For guests staying around Moya, the bar offers a nearby option centred on familiar Spanish food and direct contact with the restaurant. Breakfast, coffee, cooked dishes and takeaway give visitors several ways to plan a stop.

Riva žrtava Dvainke 16, 22202 Primošten

+38598517348

Konoba Dionis is a family-run restaurant on the Primošten waterfront, at Riva žrtava Dvainke 16. Dalmatian dishes and pizza share the menu, with terrace tables looking towards the boats. It is an option for a meal during a visit to Primošten, with enough variety for a family or group whose members want different things. The house specialities include pašticada with potato gnocchi and fish gregada. The former pairs beef with sauce, while the latter brings fish together with potatoes, garlic, olive oil and white wine. These dishes provide a regional starting point before considering the wider selection available on the day. Pizza has its own particular preparation here: the dough rests for forty-eight hours and is stretched by hand. Margherita and Capricciosa appear alongside Pizza Dionis, which combines tomato, cheese, pršut, sour cream and olives. For children, the restaurant offers smaller portions of selected dishes and simple choices such as breaded chicken pieces with fries or spaghetti bolognese. Ask which dishes can be adapted to a smaller portion. The wine selection includes Babić from the Primošten area, Debit from the Šibenik region and Graševina from Slavonia. Pets are welcome. The restaurant publishes seasonal hours, so confirm opening when visiting outside the main holiday period. Telephone and WhatsApp enquiries go directly to the family team; a table is confirmed after they reply. Mention the date, number of guests and any particular dish you hope to try.

Pasaje Ter 17, 35412 Arucas

+34928622323

Wed–Thu 13:00–17:00, 20:00–23:00; Fri–Sat 13:00–17:00, 20:00–23:30; Sun 12:30–17:00

Casa Brito occupies Pasaje Ter in Visvique, in the municipality of Arucas. José González Brito opened the restaurant at the end of 1998, giving it a rustic interior with timber beams, exposed brick and two dining areas. There is also a separate bar where Iberian ham and island cheeses feature. A wood fired grill in the main dining room is central to the kitchen. The meat selection ranges from Galician beef and Simmental cuts to Angus from Uruguay or Argentina and Wagyu from Japan or Chile. Iberian pork appears as secreto, presa and pluma, alongside cheeks cooked in their own juices. Lamb chops and slowly cooked shoulders broaden the choice beyond beef. The rest of the menu gives a table plenty to share before the main course. Starters include island cheeses from small producers, house croquettes, octopus in tempura and a spiced lamb pastry with orange honey. Vegetables grilled with black truffle oil sit beside salads with avocado, watercress or tuna belly. Fish dishes include wreckfish with coriander sauce and prawns, cod in Biscayan sauce and grilled salmon with mustard and dill. For dessert, the restaurant highlights burnt rice pudding and homemade guava ice cream. The dining rooms are air conditioned, and the house lists parking, Wi-Fi, card payment and a private room among its facilities. Reservation requests are accepted, with confirmation dependent on available space; the restaurant advises allowing up to a day for a reply. It is a restaurant to consider when a meal built around grilled meat is the main purpose of the outing.

Obala palih omladinaca 5b, 22000 Šibenik

+385916023421

Bronzin is a waterfront restaurant on Šibenik's riva, where open-fire cooking sits alongside Adriatic seafood and contemporary Mediterranean dishes. Opened in 2019, it takes its name from the traditional cooking pot suspended above a fire. The restaurant's own account connects that idea with the Dalmatian hinterland and the habit of gathering around food, giving its broad menu a recognisable regional centre. The current menu moves from small plates to substantial mains. Starters include scampi carpaccio with pistachio, tuna carpaccio with orange, burrata and vegetable mezze. Black cuttlefish risotto, veal risotto and linguine with clams provide several first-course options. Seafood choices include local mussels, baked sardines and sea bass cooked in paper with courgette and carrot. Fire and slower preparation come into focus in the meat selection. Lamb chops, smoked tenderloin, Black Slavonian pork and ćevapi are listed alongside burgers. Peka dishes require advance ordering: the menu includes veal, lamb, octopus and monkfish cooked under the traditional bell. Discuss the dish, timing and party size when booking rather than leaving a special preparation to the last moment. The terrace looks towards the Šibenik Channel, and the restaurant also caters for private gatherings. Bronzin advertises year-round operation, making it worth considering outside the busiest holiday weeks. Contact the team for current service times and peka availability. Its waterfront address provides a straightforward starting point for combining a meal with a visit to the old town.

Obala palih omladinaca 6, 22000 Šibenik

+385916160595

Buta Restaurant & Bar belongs to Armerun Heritage Hotel on Šibenik's waterfront, beneath the Bilinić Arch. Its offer changes through the day: breakfast and brunch give way to sushi, Mediterranean mezze and evening drinks. The hotel welcomes outside visitors for breakfast too, so a stay elsewhere does not prevent you from making this a morning stop. Breakfast is prepared à la carte, with eggs, granola, pastries and vegetarian choices among the options described by the restaurant. Its own presentation highlights eggs Benedict, white polenta and a baked crêpe with white caramel. Brunch runs into the late morning, allowing a more leisurely meal before continuing through the old town. The evening menu takes a sharing approach. Vegetable mezze include aubergine with ricotta and pesto, roasted peppers with cheese, and muhammara made with peppers and walnuts. Seafood choices include tuna tartare, white-fish ceviche and octopus with potato-and-pepper purée. The sushi selection covers nigiri, sashimi and rolls, with combination platters for those who want several styles at one table. Croatian cheeses and cured meats add another way to build a meal, while cocktails and wine accompany the evening offer. The dining setting includes a terrace with sea views. Contact Buta for the service you want and confirm the day's times, as brunch and dinner follow separate schedules. If you are bringing a group, agreeing on the time and preferred style of meal will help the team arrange a suitable table.

Ulica kralja Tomislava 15A, 22000 Šibenik

+385992929877

Restoran Šjor is in Šibenik's old town at Ulica kralja Tomislava 15A. Its name uses the Dalmatian word for a gentleman, and the restaurant describes its approach as Mediterranean cooking with a modern touch. The menu offers several ways to explore that idea, from a shared seafood starter to a regional risotto or a substantial meat dish. The cold fish platter brings together smoked tuna, marinated prawns, octopus salad, salted anchovies and smoked mussels. A Dalmatian platter takes a different route through prosciutto and regional cheeses. Warm choices include black cuttlefish risotto and Skradin risotto, the traditional slow-cooked veal preparation, as well as mussels buzara-style. Sea bream, sea-bass fillet, tuna steak and grilled squid appear among the main dishes. Pasta choices include beef and truffle pljukanci, seafood tagliatelle and ricotta-and-spinach ravioli. There are also steak, chicken roulade, pork ribs and a vegetable burger. The range makes Šjor useful when a table wants both coastal dishes and alternatives to fish. The restaurant publishes its menu in Croatian, English, German and Italian, with an allergen key to help guests compare dishes. Tell the team about dietary requirements before ordering. Table enquiries can be made by telephone or WhatsApp; the published à la carte service ends before the restaurant itself closes. When booking a late dinner, confirm the kitchen time so you can settle in and choose comfortably.

Obala dr. Franje Tuđmana 3, 22000 Šibenik

+38522219254

Konoba Tomaseo is on Obala dr. Franje Tuđmana, with a terrace overlooking the water in Šibenik. The restaurant presents its cooking as Croatian and Mediterranean, with fish, meat and pasta across the menu. Outdoor tables and an air-conditioned interior give diners a choice of setting for lunch or dinner, depending on the weather and the pace of the day. Seafood appears from the start of the meal. The menu published by the restaurant includes octopus salad, shrimp pâté, marinated anchovies, tuna tartare and sea-bass carpaccio. Warm dishes include black cuttlefish risotto and Adriatic shrimp risotto. Homemade pasta also features, with spinach-and-curd ravioli and fuži paired with black truffle among the listed combinations. For a main course, the fish section offers grilled fish, squid, tuna steak and scampi. Monkfish with homemade fuži provides another preparation beyond the grill. The meat selection includes beef stew with gnocchi, grilled lamb, veal and several steak dishes, so a group can choose quite different meals without splitting between restaurants. Ask the kitchen which fish and pasta preparations are available on the day. Tomaseo takes reservations by telephone and email and also offers food to take away. Wi-Fi is listed among its facilities. Its published hours extend from late morning into the night, but it is sensible to confirm kitchen service when planning a late meal. When enquiring, mention whether you want a terrace table, indoor seating or a takeaway collection.

Biskupa Fosca 11, 22000 Šibenik

+38522661269

Konoba Nostalgija is a family restaurant at Biskupa Fosca 11 in Šibenik. Established in 2011, it connects its identity with the work of the farmer and fisherman. The format is a meal of at least two courses per person, making it a place to give some time to rather than planning around a single quick plate. The compact menu is divided into cold dishes, warm dishes and dessert. Cold choices include cheese, liver with pickled onion, smoked mussels with cucumber, salted anchovies with tomato and a dried-tomato pâté. These combinations put a small number of ingredients at the centre of each dish and offer several different ways to begin. Warm dishes continue the same direct approach. The menu lists prawns with courgette, sea bass with pumpkin, veal with tomato sauce and bacon with polenta. Gnocchi with crumbs and ćevap with sweet potato provide further choices. For dessert, Bajadera and figs prepared with alcohol are listed. Ask the team which dishes are available for your visit and how best to arrange the courses around your appetite. Nostalgija's family background and Mediterranean focus are also described in Šibenik's official visitor guide. For planning, use the restaurant's Biskupa Fosca address and contact it directly about service times and a table. Mention dietary requirements before choosing: the restaurant directs guests to staff for ingredient and allergen information. Its course-based format is particularly useful to understand when arranging dinner for a group.

Calle José Santos 2, 35430 Firgas

+34928476757

Azafrán brings Mediterranean cooking with Canarian roots to Calle José Santos in Firgas. Chef José Soto leads the kitchen, drawing on more than twenty years of experience and an interest in giving familiar regional flavours a contemporary presentation. Local ingredients, traditional recipes and modern technique form the basis of the food, with dishes moving between meat, seafood and vegetables. The starters include roasted burrata with confit tomato, rocket, balsamic dressing and pine nuts, and octopus with potatoes and smoked paprika mayonnaise. Another option pairs puff pastry with salmon curry and grilled asparagus. Beef tartare is cut by hand and prepared at the table, while beef cheek and foie croquettes come with green apple and ginger. Rice dishes provide several possible centres for a meal: one uses scarlet prawns and a concentrated seafood stock, another combines the day's fish with squid and mussels, and a creamy version brings together Iberian pork and roasted peppers. The main courses also include beef cheek with mushrooms and saffron potatoes, veal ragù cannelloni and the chef's version of traditional meatballs. Grilled sea bass with butter, lemon and capers sits alongside beef fillet and Iberian pork cuts. Desserts range from tiramisu and cheesecake to cream filled crêpes and profiteroles with vanilla foam and hot chocolate. The restaurant takes table reservations, making it a possible stop for visitors who want to arrange a meal in Firgas before setting out from Moya.

Miline 44, 22203 Rogoznica

+385994280444

Restoran Atrium is on Miline 44 in Rogoznica. Its kitchen combines Mediterranean ingredients with contemporary combinations, offering seafood, meat and vegetarian choices. The restaurant also puts wine advice at the centre of the experience, inviting guests to discuss a pairing with the team rather than treating the bottle as an afterthought. The starters show the range of that approach. A Dalmatian plate brings prosciutto, cheese and olives together, while seafood choices include octopus salad, fish carpaccio and shrimp tartare. Tuna tataki and tuna tartare introduce sesame, soy and wasabi alongside the fish. For a warm beginning, the menu lists creamy shrimp soup and bouillabaisse based on the day's fish and shellfish. Pasta and risotto provide several directions for the main part of a meal. One pasta combines clams, prawns and courgette; another pairs beef tenderloin with truffle. The risotto selection includes black cuttlefish risotto and a spicy prawn version with tomato, cognac and cayenne. Ask the kitchen about current availability and the level of heat if you are considering the latter. The menu includes a separate children's selection, with tomato pasta, chicken and a small beef steak. Desserts range from crème brûlée and panna cotta to pancakes and cheesecake. Atrium lists air conditioning, pet access and card payment among its facilities. For a table, contact the restaurant directly and mention any dietary requirements, children or a dog when making the enquiry.

Obala kneza Domagoja 120, 22203 Rogoznica

+385914249344

Restaurant Rogoznica overlooks the town's bay from Obala kneza Domagoja 120. Established in 2022, it describes its cooking through Dalmatian and Mediterranean family recipes, with fish, seafood, pasta and steaks all represented. It is a useful option when a group wants a coastal setting and a menu that reaches beyond one speciality. The restaurant highlights several seafood preparations on its own website. Black cuttlefish risotto, Adriatic prawns and mussels buzara-style sit alongside a fish platter with sea bass and sea bream. Monkfish gregada is presented as a house speciality, while octopus salad with shrimp pâté and scallops in wine sauce provide other ways to begin or build a meal. Meat has an equally visible place in the offer. Tomahawk beef steak is another highlighted house dish, and the menu includes grilled meats and stuffed pork. Sharing platters bring several preparations together, which can be useful when the table wants to compare flavours. For something sweet, the restaurant presents pancakes with ice cream and warm cherries as one of its desserts. The wine selection includes Croatian varieties such as Pošip, Malvazija and Graševina. Ask the team what is available to match the fish or meat you choose. Table enquiries can be made directly by telephone or through the restaurant's booking form; wait for confirmation when using the form. Before setting out, confirm the day's kitchen hours and any dish that is central to your planned meal.

Hrvatske mornarice 1, 22203 Rogoznica

+385998493935

Restaurant Mario is beside the sea in Rogoznica's old town, with views across the bay. It has served Dalmatian specialities since 2010 and describes a kitchen that combines inherited regional recipes with contemporary preparation. Its address on Hrvatske mornarice makes it a waterfront choice for visitors who want to sit down to a meal built around the area's cooking. The restaurant highlights local products such as prosciutto, cheese in olive oil, sardines and anchovies. These give a clear starting point for a meal before moving on to fish or meat. Fresh bread and wines served by the glass are also part of Mario's own introduction, so guests can choose a smaller combination of dishes without having to commit to a whole bottle. Several named specialities move beyond a straightforward grilled-fish menu. Barley with prawns and lentils with cuttlefish bring pulses and grains into the seafood selection. Fish and squid stews offer another style of preparation, while beef stew with dumplings gives meat eaters a regional alternative. Ask which of these house dishes are available when you plan to visit. Mario accepts table enquiries through its website, telephone and email. A request becomes a reservation once the restaurant replies with confirmation; same-day enquiries can be made directly by phone or email. Its published service runs from noon to midnight, but confirm kitchen and seasonal arrangements when booking. Mention your party size and any particular speciality you would like to try.

Obala kneza Domagoja 35, 22203 Rogoznica

+38522559411

Restaurant Antonijo has been a family business in Rogoznica since 1985. It occupies an old stone house on the waterfront, among the boats, at Obala kneza Domagoja 35. The setting and menu both keep the sea close: Croatian Mediterranean cooking, fish and seafood are central to the restaurant's own description. The kitchen works with fish supplied by local fishermen and also offers seafood and locally raised meat. That makes the day's available fish an important part of choosing a meal. Ask the team about the catch, preparation and portion before deciding, especially when sharing fish between several people. Guests who prefer meat can discuss the alternatives without assuming everyone at the table must order seafood. Regional wines are part of Antonijo's offer, with the restaurant inviting guests to pair them with its specialities. The restaurant has both indoor and outdoor seating, allowing a choice between the stone-house interior and the waterfront setting. Highchairs are available, and Wi-Fi and card payment are listed among its practical facilities. For a planned visit, contact Antonijo by telephone, email or WhatsApp. Reservation requests need a reply from the restaurant before the table is confirmed. Mention the number of diners, preferred seating and any dietary requirements when enquiring. The published hours run from late morning until evening; confirm seasonal opening and the kitchen's current choices when arranging your meal. The full waterfront address is useful for finding the correct entrance.

Schloßstraße 2, 37619 Hehlen

+49 5533 4099950

Die Schloßwirtschaft occupies the former calf stable at Schloss Hehlen, bringing a contemporary restaurant into an agricultural building associated with the castle. The setting is part of the experience: guests can sit beside a fireplace or use the sun terrace overlooking the Weser. Inside, the approach combines the character of the older building with a modern dining room. Malte and Katrin Müffelmann run the restaurant, and chef Sophia Gilles leads the kitchen. Their stated focus is regional produce and seasonal cooking. Meat, vegetables and other ingredients come from producers in the surrounding area, with direct relationships between the restaurant and its suppliers. The menu changes regularly, giving the kitchen room to move between familiar dishes and newer interpretations as ingredients become available. The house also works as a coffeehouse, so a visit can be built around a coffee break as well as a full meal. A selected wine list accompanies the food. For travelers staying in Bodenwerder, Hehlen offers a nearby destination where the restaurant and the castle surroundings can form a single outing. Private celebrations are another part of the business, including weddings, birthdays, anniversaries and company events. The team helps organize these occasions individually. Its own culinary events include kitchen parties with live cooking, visiting wine producers and music, plus whisky dinners pairing a sequence of courses with different whiskies. Tables can be requested through the restaurant's reservation form. Groups of more than ten are asked to arrange their visit by telephone or email.

Große Straße 36, 37619 Bodenwerder

+49 5533 6010

Tue–Sat 09:00–18:00; Sun 10:00–18:00; Mon Closed

Stadt-Café-Lutz is a café and confectionery shop on Große Straße in Bodenwerder. Its selection gives traditional German cakes, filled chocolates and ice cream equal attention, making it a place to choose according to the kind of sweet break you have in mind. The house specialty is warm Viennese apple strudel, served with Bourbon vanilla ice cream and vanilla sauce or with cream. That combination provides a starting point for visitors who would rather order a warm dessert than a slice from the cake selection. The cake list ranges from cheesecake and apple cake to strawberry cake, yogurt cream cake and egg liqueur cream cake. Chocolate lovers can look for Sachertorte or truffle cream cake, while Black Forest cake, mocha cream cake and a house Münchhausen cake add further choices. The range is broad enough for a group to make quite different selections at the same table. Filled chocolates form another part of the offer. Listed flavors include champagne, vanilla, caramel, peppermint, walnut marzipan and dark chocolate, alongside several varieties flavored with spirits. Ice cream appears in sundaes such as amarena cherry, strawberry and forest fruit, as well as mixed ice cream, milkshakes and iced coffee. There are also strawberry and chocolate versions of spaghetti ice cream. The café provides a free guest Wi-Fi hotspot. For celebrations and other gatherings, the house invites direct contact, allowing visitors to discuss their plans with the café before bringing a group.

Buchhagen 4, 37619 Bodenwerder

+49 152 34269634

KaffeeMühle is the café within KulturMühle Buchhagen, a restored sandstone mill in the countryside near Bodenwerder. It belongs to the cultural center run by Kaleidoskop e.V., where food, local participation and the life of the old building come together. A volunteer café team has operated the Mühlen-Café since the beginning of 2018, with service and cake baking supported by people who contribute their time and ideas. The offer centers on homemade cakes and drinks, including coffee, making the café a natural stopping point for a quiet break in Buchhagen. It is also a social space: the organizers encourage people to meet, take part and develop activities around the café. A handicraft gathering is among the recurring formats associated with it. The wider KulturMühle program includes concerts, exhibitions and other cultural events, giving the building a purpose beyond a conventional café visit. The mill itself provides plenty of context for anyone interested in the area's history. Built for the von Hake family in 1867, it was used to grind sandstone slabs, some of which traveled as far as America. The building is made from sandstone quarried in the Vogler and forms part of a protected historic ensemble. It reopened as a cultural venue in 2008 after restoration. The rooms, including the café, can also be hired privately. Its position near the Weser cycle route and the Loccum–Volkenroda pilgrimage route makes it worth considering when planning a local outing with a café stop.

Buchhagen 2, 37619 Bodenwerder

+49 5533 5614

Mittendorf Gastronomie is an event dining venue in Buchhagen, a district of Bodenwerder, with a particular emphasis on family celebrations, weddings and organized evenings. The rooms are designed to change with the occasion. Soundproof dividing walls allow the team to adapt the space to the size of a party, while tables can be arranged as long banquet tables or in round layouts. This makes the venue relevant to visitors organizing a gathering during a stay in the area. Food is planned with the hosts rather than treated as a fixed package for every celebration. The kitchen team led by Karl-Jörg Mittendorf offers menu suggestions that can be discussed individually, and buffets provide another option. Wedding receptions can begin on the sun terrace or move directly to coffee and wedding cake at the table. Programmable lighting changes the atmosphere of the hall as an event develops. A separate strand of the business is the culinary variety show, combining a four course meal with stage entertainment between courses. The advertised autumn program brings together magic, juggling, sand painting, acrobatics and comedy. A separate plant based menu is available for that event when selected during booking; the house describes this alternative as also free of lactose and gluten. Guests with other food intolerances are asked to contact the team in advance. Parking is available in front of the building. Whether planning a private party or attending a public dining event, visitors should arrange the occasion directly with the venue.

Gradska 23, 21220 Trogir

+38521796413

Calebotta occupies a house in Trogir's old town whose story reaches back to 1920, when Frane Calebotta built it and opened a cinema. His descendants' restaurant keeps that family name while offering three different dining settings: an interior facing the wine bar, a garden enclosed by old architecture and a front area connected to the life of the town. Dalmatian ingredients shape the food, with homemade pasta, fish and grilled meat forming the centre of the menu. A seafood starter plate combines tuna tartare, octopus carpaccio, marinated sea bass and prawns. For a smaller beginning, there is seared goat's cheese with prosciutto, honey and rosemary, or zucchini carpaccio with goat's cheese and pine nuts. Main dishes give each diner a distinct direction. Choose lamb pašticada with homemade gnocchi, tuna with aromatic polenta, or white fish in lemon sauce. Mussels in buzara sauce and grilled squid bring familiar coastal flavours, while fuži with mushrooms and dried tomatoes offer a meat-free pasta option. A fish platter for two is another choice for a shared table. Calebotta also publishes a breakfast menu, from poached eggs with bacon to yoghurt, granola and berry sauce. Children have pasta Bolognese or grilled chicken with fries, and the dessert selection includes cheesecake and crumble. The address is Gradska 23; reserve directly if you have a preferred dining area, and confirm which meal service is running at your planned arrival time.

Matije Gubca 14, 21220 Trogir

+385977055560

Casa Don Dino brings a contemporary Dalmatian kitchen to Matije Gubca in central Trogir. Seafood, seasonal produce, olive oil and regional herbs are the main threads of its cooking. The restaurant publishes separate brunch, lunch and à la carte menus, so it is worth choosing the service that suits the kind of meal you have in mind. The evening menu starts with recognisable local flavours: soparnik, the chard-filled Dalmatian pie, homemade focaccia and salted or marinated anchovies. Raw and cold dishes take a more elaborate direction, including tuna tartare with avocado and toasted almonds, white-fish ceviche with citrus, and oysters with lemon and pickled onion. These provide several alternatives for a light opening course. Among the signature dishes, Don Dino risotto combines sea urchin, Adriatic prawns, Pag cheese and pistachio. Octopus peka is offered for two with young potatoes and zucchini, while sea bass baked in a salt crust is another shared preparation. Guests who prefer meat can choose beef skewers, lamb or chicken with romesco; vegetarian dishes include roasted cauliflower with hummus and eggplant parmigiana. The variety makes this a useful choice when a group wants a planned dinner with different preferences around the same table. Reservations are available through the restaurant's website, with a direct telephone and email contact for discussing a particular dish or occasion. Ask about the day's availability and the appropriate menu when booking, especially if a shared fish or peka dish is central to your visit.

Avenida del Arquitecto Manuel de la Peña Suárez 30, 35100 Playa del Inglés

+34928773664

Mon–Fri 17:00–00:00; Sat–Sun 13:00–00:00

Greek Village has been cooking Greek food in the Santa Clara area of Playa del Inglés for more than twenty years. It grew out of a Greek taverna in San Agustín and brought the same recipes a few kilometers along the coast. The menu is the classic taverna one: gyros, kleftiko - lamb roasted slowly until it falls off the bone - moussaka and grilled meats, with feta, Greek yogurt and Kalamata olives alongside, and a list of Greek wines to go with them. There is a children's menu. On weekdays the kitchen opens in the evening, at weekends from lunchtime; tables can be booked online at any hour, or by phone while the restaurant is open.

Avenida de Gran Canaria 36, 35100 Playa del Inglés

+34828666434

Sawadee is one of three Thai restaurants of the same name in the south of Gran Canaria - the others are in Meloneras and San Agustín. This one is on Avenida de Gran Canaria in Playa del Inglés. Thai chefs cook in the style of Isaan, the north-east of Thailand: simple, strong flavors from fresh herbs, lime and fish sauce, with little sugar or butter. Pad thai, green curry (gaeng kiew waan) and pineapple fried rice are among the favorites, and a house platter brings several dishes together. The terrace is colorful and relaxed, the bar mixes cocktails, and everything on the menu can also be taken away.

Avenida Sargentos Provisionales 9, 35100 Playa del Inglés

+34626391017

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.

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Avenida de Tirajana 36, Edificio Los Molinos, 35100 Playa del Inglés

+34928772824

Porta Pizza is a pizzeria chain from Gran Canaria, and its Playa del Inglés branch is in the Los Molinos building on Avenida de Tirajana. The menu is long on pizza, made with carefully chosen ingredients, and there are sandwiches and hot dogs as well. It is a practical address for an evening at the apartment: the pizzas can be eaten in, taken away or delivered. On weekdays it opens for lunch and again in the evening until midnight; at weekends and on holidays the kitchen does not close in between.

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Obala kralja Tomislava 21, 21217 Kaštel Novi

+385994777633

Mon Closed; Tue–Sat 17:00–23:00; Sun 13:00–17:00

Konoba Dominik is a Croatian tavern on Obala kralja Tomislava in Kaštel Novi, run by hosts Dominik and Nina. Its character comes from a historic interior arranged with attention to the building's older atmosphere, together with a terrace on the first floor. The cooking follows the same balance: familiar regional dishes remain at the centre, with modern touches in their preparation and presentation. Ingredients are obtained mainly from local farmers, fishermen and regional suppliers. The kitchen keeps its selection focused on homemade specialties rather than an extensive catalogue of dishes. Starters include Dalmatian cured ham, cheeses from the island of Pag and octopus salad, alongside other salads. For a main course, the choices described by the house include marinated beef steak and roasted pork ribs. Fish comes from the fish market in Kaštela, connecting the seafood selection to the local catch. One of the tavern's particular specialties is meat or seafood prepared in the traditional peka style. These dishes cook slowly in the house's large wood oven and can be arranged by ordering ahead. They also appear as part of the restaurant's special food events. Local wines and beers accompany the cooking, with international wines and selected beers available as well. The selection can change with the season, when the kitchen may offer a smaller menu or dishes of the day. Guests who want a table on the upstairs terrace are asked to reserve by telephone in advance. The combination of a small menu, regional ingredients and a carefully preserved setting gives the tavern a clear focus on Croatian cooking.

Obala kralja Tomislava 19b, 21216 Kaštel Novi

+38521231301

Mon–Thu 10:00–23:00; Fri–Sun 10:00–24:00

Konoba Intrada brings seafood, pizza and traditional Dalmatian cooking together on Obala kralja Tomislava in Kaštel Novi. Its name refers to the produce of the surrounding fields, and the kitchen connects Adriatic fish with local wine, olive oil and vegetables from Kaštela family farms. The waterfront setting makes it a natural place to combine a meal with time along the coast. The menu offers several ways into that regional cooking. Begin with octopus salad, Dalmatian prosciutto or local cheese, then choose black risotto, seafood spaghetti or the house pasta with salmon and prawns. Grilled sea bass and sea bream sit alongside squid and shellfish. For two diners who want to share, the Intrada fish platter brings together several fish and seafood preparations on one order. Pizza is also a substantial part of the choice, with small, large and jumbo formats. Toppings range from the straightforward tomato, cheese and oregano combination to anchovies, mixed vegetables and the house salmon-and-prawn version. This breadth is useful when one person wants fish and another prefers pizza or a familiar pasta dish. For a more deliberate group meal, ask in advance about peka: the menu lists veal, lamb, octopus and stuffed squid cooked beneath the covered baking bell, in portions for four. Reservations can be arranged directly by phone. Published opening hours extend later from Friday to Sunday, making it worth confirming your preferred dining time when booking.

Avenida de Tirajana 15, 35100 Playa del Inglés

+34928074720

Buffet Las Camelias on Avenida de Tirajana has been feeding Playa del Inglés for more than fifty years, and it does so on a grand scale: an all-you-can-eat buffet of over 300 Canarian, Spanish and international dishes. Much of it is cooked in front of you. At the show-cooking stations guests choose their ingredients and watch them go onto the grill, and around them are stations for grilled fish and seafood, freshly cooked shellfish, paella, Iberian cold cuts and cheeses, Italian and Tex-Mex dishes, grilled meats, homemade desserts and soft-serve ice cream. It is a family place with a terrace, its own parking and step-free access.

Calle Albert Einstein, s/n, Parcela 34, 35100 Maspalomas

+34928140400

Palm Oasis Restaurant is reserved for guests staying at Palm Oasis Maspalomas, because access to the hotel is limited to its residents. It is the property's own dining option, set within a resort of gardens, coconut trees and palms on a small hill in southern Gran Canaria. For guests already staying here, it offers a convenient way to include restaurant meals in a holiday based around an apartment. The main daily services are buffet breakfast and buffet dinner. The published breakfast window runs from 8am to 10am, with dinner from 6.30pm to 10pm. Live cooking and themed evenings give the restaurant a changing rhythm over the week. Tuesday is advertised as Canary Night, while Friday brings a barbecue theme, so different evenings can offer a different focus within the same hotel. Sunday has its own daytime feature: a paella show from noon. This is worth checking with reception when planning a day around the pool or an excursion, as the current programme determines what is taking place during a particular stay. The hotel also has a separate pool bar and Pub Oasis, offering guests other places for a drink without leaving the grounds. Ask the hotel which meals are included in your booking and which require a separate arrangement, especially if your apartment stay is organised through another provider. Reception can also confirm the week's programme, service times and dietary requirements. These practical details help guests choose between the restaurant's buffet evenings, a themed event and the flexibility of their apartment kitchen.

Šetalište Miljenka i Dobrile 34, 21215 Kaštel Lukšić

+38521270400

Štacija Restaurant is part of Hotel Štacija on the seafront promenade in Kaštel Lukšić. Its terrace places the meal close to the water, while the kitchen builds on Mediterranean ingredients such as olive oil, tomatoes and fish supplied by local fishermen. The restaurant is useful for an evening out along the Kaštela coast, with a seasonal à la carte service and a separate year-round bar offer. The dinner menu moves from sea bass carpaccio and prawn tartare to pasta with smoked mussels, cuttlefish ragù and prawn risotto. A traditional seafood stew comes with squid-ink pasta, while sea bass fillet and Adriatic tuna provide other fish choices. Zucchini carpaccio, pesto pasta with semi-dried tomatoes and a bulgur-and-vegetable bowl give the menu a vegetable-focused side. Meat dishes include dry-aged ribeye, beef Wellington and pork cheeks prepared in the style of pašticada with homemade gnocchi. If you would like a shared peka meal, contact the restaurant ahead: veal and octopus versions require advance ordering and a minimum of four portions. Whole fish from the grill also needs to be pre-ordered. The wine selection offers a way to explore nearby producers, including Kaštela Maraština, Pošip and Crljenak. Plan around the restaurant's distinct service times: à la carte dinner runs from April through October, while breakfast, desserts and sweet or savoury bar food remain available through the year. The booking form and telephone contact allow you to confirm the menu and terrace arrangements before visiting.

Don Frane Bege 2, 21214 Kaštel Kambelovac

+38521220208

Baletna Škola sits among pine trees a few metres from the sea in Kaštel Kambelovac. The name remembers a distinctive part of the site's history: prima ballerina Ana Roje founded an international ballet school here in 1953. Today the restaurant pairs that coastal setting with a broad menu rooted in Dalmatian and Mediterranean cooking. Seafood choices include grilled fish, squid, prawns and mussels prepared in buzara sauce. Two diners can share a grilled seafood platter with fish, scampi, squid and chard, or choose the fried platter of prawns, squid and small fish. These are helpful options when you want a shared meal with several textures instead of choosing a single fish dish. The grill menu is equally substantial, covering lamb, chicken, steaks, ćevapi and stuffed pljeskavica. There are named meat platters for two, alongside dishes such as chicken in gorgonzola sauce with gnocchi. Pizza provides another route through the menu: simple tomato and cheese, vegetable toppings, prawns and more generous combinations are available, including jumbo sizes. Families have a separate children's selection with smaller ćevapi portions, chicken schnitzel and familiar pasta dishes. For something more traditional, ask what is being prepared for the day's marenda; the menu lists cooked lunch dishes such as beans, stews and pašticada. Peka appears among the special preparations, so discuss availability when reserving. Desserts include rožata, pancakes and cakes, giving a mixed group plenty of choice from the first course to the last.

Obala kralja Tomislava 10a, 21213 Kaštel Gomilica

+385989214433

Mon–Tue Closed; Wed–Thu 12:00–23:00; Fri–Sun 08:00–23:00

Spinnaker occupies the eastern side of the breakwater at Marina Kaštela's sailing centre in Kaštel Gomilica. Opened in 2018, it combines a contemporary dining room with outdoor seating and views across Kaštela Bay. The setting makes the water part of the meal, while the kitchen approaches Dalmatian ingredients through both traditional preparations and more modern combinations. Local fishermen supply fresh fish, and the restaurant also works with seasonal produce, meat and dishes suited to vegetarian or gluten-free diets. The menu offers several ways to explore that approach. Seafood pasta combines smoked mussels, prawns and smoked mackerel, while black cuttlefish risotto comes with squid carpaccio, sea fennel and Parmesan crisps. Gnocchi pair scampi with blue crab, and white fish is served with potato and tarragon purée, mussel cream and fish jus. Octopus cooked under a peka brings the cooking back to a familiar Dalmatian method, accompanied by potatoes, tomatoes, rosemary and olives. Meat choices include beef steaks, slow-roasted chicken and a burger with raclette cheese and black garlic mayonnaise. A chef-selected tasting menu provides another route through the kitchen, with optional wine pairings. Croatian and international bottles accompany the food, including the local Crljenak wine. Beyond individual tables, Spinnaker and the sailing centre arrange private celebrations, weddings, business gatherings and regatta events. Guests arriving by boat can arrange to moor beside the restaurant, and restaurant guests have free parking. Tables can be booked through the restaurant's reservation service or by telephone.

Dorfstraße 23, 27243 Kirchseelte

+49 4206 831

The Dreimädelhaus is a lovingly restored country inn under a thatched roof in Kirchseelte, a village in the Wildeshauser Geest nature park just south of Stuhr. The land has been in the same family since 1600 and the main building dates from 1767, when Ahrend Ahrents built it; he brewed beer, distilled grain spirit and served as royal forester and customs officer, because the nearby Klosterbach once marked a border. The name, the House of Three Maidens, arrived in the 1920s with owner Heinrich Ahrents and his three daughters, at a time when the new railway brought weekend visitors out from Bremen. Today the house is restaurant, hotel and event venue in one. The kitchen combines traditional seasonal dishes with modern cooking and relies on producers from the area. The menu names its sources: Knipp from Hof Lehmkuhl, beef from the Wesermarsch, veal from Kirchseelte, game from local hunting. Expect a Kirchseelte wedding soup, venison ragout with forest mushrooms, Schnitzel Wiener Art made from local game, Pannfisch with Dijon mustard sauce, and vegetarian plates such as grilled aubergine with ratatouille or a stuffed pepper with vegetable couscous. Children get their own small menu and an activity bag to pass the waiting time. Breakfast is served as a buffet every morning to outside guests as well, with a longer Sunday breakfast, and at weekends there is coffee and cake in the afternoon. Outside there is a terrace looking over the garden, a natural pond and a playground, and the historic thatched hall takes celebrations of up to one hundred guests, including weddings in the garden.

Dorfstraße 42, 26553 Neßmersiel

+49 4933 303

Fährhaus Neßmersiel is an evening restaurant within the small, family-run hotel on Dorfstraße. The Eberleh family has owned the hotel for almost half a century, and the restaurant builds its identity around the food of the nearby coast and marshlands. Its kitchen team includes three master chefs, with a menu that responds to the season and what is available at market. Fish and North Sea shrimp are central to that approach. The restaurant works with fishermen it knows in the surrounding Wadden Sea ports, while meat can come from equally local sources: young beef from the Adrianenhof in Neßmergrode and dyke lamb from Neßmersiel shepherd Janko Schneider. These are ingredients to look for on the day's selection rather than a promise that every item will be available on every visit. The menu changes daily. Expect a choice of starters, soups, main dishes and desserts, combining regional cooking with the kitchen's own changing ideas. The menu published online is explicitly an example, so let the day's offering guide your choice when you arrive. This suits a dinner planned around local produce rather than a particular fixed dish. Restaurant service runs Wednesday to Sunday from 17:00 to 22:00, with Monday and Tuesday closed. Those hours differ from the hotel's opening arrangements. Call the restaurant before a special journey, especially outside the main season. One practical point for dog owners: the restaurant is dog-free throughout its service.

Enno-Hektor-Straße 18, 26553 Dornum

+49 4933 421

Dornumer Teestube offers an East Frisian tea-and-cake stop in a carefully restored, listed building dating from 1808. Sabine Freese and her team welcome guests at Enno-Hektor-Straße 18, close to Dornum's water castle. The café has around 50 seats, with a separate room for groups of up to 30, making it suitable both for a quiet afternoon pause and a gathering arranged in advance. Tea is served in the local style: an East Frisian blend in a pot on a warmer, accompanied by rock sugar and cream. The drinks menu also includes loose alternatives, coffee specialities and hot chocolate; oat milk is available for coffee and cocoa drinks. This gives visitors a chance to try the regional tea ritual without limiting companions to the same choice. The cake counter changes daily. The pastry selection includes fruit and cream cakes, sea-buckthorn cake, chocolate varieties and the café's Dornumer cherry and apple cakes. Freshly prepared cream puffs come with fillings such as cherries, seasonal berries or brandy-soaked raisins, while apple strudel can be accompanied by cream, ice cream or vanilla sauce. Ask about the day's vegan or gluten-free possibilities rather than assuming every cake is suitable. Whole or half cakes can be ordered to take away, normally with at least three days' notice. The café closes at 18:00 daily. Its published opening times differ between pages, so telephone before a late-morning visit or when arranging a group table.

Heiligenroder Str. 72, 28816 Stuhr

+49 4206 315

The Meyerhof in Heiligenrode has been a hotel and restaurant since 1815, and it is the kind of large country inn that a village in the Bremen hinterland builds its celebrations around. The house has a restaurant, a big hall, a winter garden, a fireplace room called the Kamindiele, a beer garden and a summer terrace, so there is somewhere pleasant to sit in any weather. Function rooms carry names such as the Kardinalzimmer, the Jagdzimmer and the Buddenbrock, and the main hall of almost 280 square metres can be set up for very large parties, with space overall for gatherings from ten to around 350 people. The cooking is regional and seasonal. The menu reads like a tour of northern Germany: Heiligenrode chicken soup, original Bremen Labskaus, Knipp from the pan, Hamburg Pannfisch, a large North Sea plaice Finkenwerder style and Kibbeling, alongside beef roulades, half a duck, venison ragout and grilled pork medallions. Vegetarians can order baked Camembert or a salad plate from the buffet. Wednesday is Schnitzel day and Thursday is Burger day, and the year brings an Easter buffet, an asparagus season opening with a large buffet and festive menus at Christmas and New Year. Upstairs are fourteen rooms, and the house is Bett+Bike certified, with a locked shelter and charging for e-bikes, a place to dry wet gear and tools for small repairs, which makes it a natural stop for cyclists. Coach groups and motorcycle groups are welcome, and the family also hires out grill, beer and cooling trailers for parties at home.