Restaurants, cafes and bakeries in Pissouri

Böhmhof 1, 94249 Bodenmais

+49 9924 94300

The Böhmhof restaurant sits within a family hotel in a secluded woodland setting outside the centre of Bodenmais. Regional ingredients shape a kitchen that moves between Bavarian traditions, Mediterranean influences and international dishes. Karin and Magdalena, the mother and daughter behind the house, describe local woodland produce as an important part of its identity: forest honey, blueberries, lingonberries, venison, wild boar, trout and mushrooms all belong to that regional repertoire. Breakfast takes the form of a buffet with changing daily themes. The afternoon selection combines salads, soups and savory snacks with cakes and tortes, while dinner is arranged as a six-course menu with a choice of meat, fish and vegetarian dishes. Salad, cheese and desserts are offered from the buffet. The restaurant welcomes outside guests by reservation, making it possible to enjoy the kitchen without staying overnight. Attention to individual service extends to details such as coordinated table linen and clothing, and to wine suggestions during the meal. Dogs stay outside the main restaurant during meals; a separate side room provides an alternative for guests dining with a dog. The wider property also has two tiny private dining spaces, the Böhmhof-Alm and Böhmhof-Platzerl, each taking a maximum of four people. These offer specially arranged menus or fondue and are separate experiences from a regular restaurant table. For visitors based in a holiday home, the main restaurant provides a structured meal in a quiet forest setting, with a clear connection to the foods of the Bavarian Forest.

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Regener Straße 45, 94249 Bodenmais

+49 9924 943208416

Das Franz is the restaurant at Camping Resort Bodenmais on Regener Straße, welcoming visitors as well as people staying at the campsite or hotel. Its cooking takes familiar regional dishes and gives them the kitchen's own interpretation. Burgers, steaks, salads and changing creations from chef Sascha form the core of the offer, with ingredients sourced from the region and much of the produce organic. The result is a menu that combines hearty Bavarian influences with the flexibility of a contemporary restaurant. The interior uses reclaimed wood, natural stone and moss to create a setting that connects modern design with materials associated with the surrounding landscape. Inside and outside together, the restaurant has around 140 seats. The smaller Silberbergstüberl accommodates approximately ten people and provides another option for a gathering around one table. Outside, the sunny beer garden has roughly seventy seats and views extending into the Zellertal. Its food offering includes substantial cold snacks, coffee and cake, with dishes such as roasts, the house burger and fish appearing in the outdoor dining offer. A bar completes the setting for guests who want a drink alongside their visit. The restaurant explicitly welcomes people who are neither camping nor hotel guests and asks for reservations in advance. Pets can join their owners in the beer garden and rustic huts; the indoor restaurant itself is kept animal free.

Arberseestraße 25, 94249 Bodenmais

+49 9924 3129760

Café Winklstüberl combines a café and pastry kitchen on Arberseestraße in Bodenmais. Cakes are baked in the house, with a selection that changes with the seasons and from day to day. The counter brings together cream cakes, fruit cakes, individual slices and apple or quark strudel, while Kaiserschmarrn and steamed yeast dumplings give visitors further choices beyond a slice of cake. Coffee and tea are a substantial part of the offering. The coffee selection includes espresso, cappuccino, latte macchiato and coffee made from freshly ground beans, with decaffeinated versions available too. Hot chocolate provides another option. Tea drinkers can choose among Darjeeling, Assam, green teas, peppermint, chamomile and rooibos. Seating is spread through rooms with space for up to 120 people. The upstairs dining room has views across Bodenmais and connects to a balcony terrace, while another large terrace sits at ground level beside the pastry shop and bakehouse. This arrangement gives visitors a choice between the indoor rooms and an outdoor table when the weather suits. Guests can select their cake from the display before settling down. The pastry kitchen also accepts advance orders for birthdays, baptisms, communions and company celebrations, making cakes to individual requests. Telephone enquiries cover both table reservations and cake orders. For visitors with ingredient questions, an allergen list can be consulted at the counter.

Silberbergstraße 8-10, 94249 Bodenmais

+49 9924 7740

The restaurant at Hotel Bergknappenhof brings modern Bavarian cooking to Silberbergstraße in Bodenmais. The Schweikl family and their team welcome visitors from outside the hotel as well as overnight guests, with breakfast and dinner available by advance table reservation. Regional ingredients anchor the kitchen, while ideas from further afield provide variety across the meal. Breakfast is served as a buffet with breads, rolls, cereals and regional specialties, alongside a juice and sparkling wine bar. The hotel's breakfast cooks prepare egg dishes with guests' chosen ingredients, making the meal more personal than a simple self-service spread. Later, the dining offer includes salads, a warm main dish, fruit and cakes. Dinner follows a menu format, moving through a starter, soup, salad and a choice of main courses before dessert and cheese. A bottle of wine can be chosen to accompany the food. The restaurant connects with a spacious lounge and the Kristallbar, providing somewhere to continue the evening over a cocktail. The bar's selection ranges from familiar classics to a regional long drink combining bloodroot spirit, wild berries and lime. This combination of dining room, lounge and bar suits visitors who want to make an occasion of a meal rather than stop briefly between activities. The house's emphasis is on regional cooking with room for new ideas, and the different meal formats offer several ways to experience it. Contact the hotel directly to arrange a breakfast or dinner table.

Harlachberg 1+2, 94249 Bodenmais

+49 9924 9434930

GutsAlm Harlachberg is a small estate in a secluded clearing above Bodenmais, with a farmhouse dining room, a winter garden and a beer garden looking towards the surrounding mountains. The restaurant is called Heinrich, and its character follows the older inns of the Bavarian Forest: substantial tables, a continuous corner bench and warm lighting. Outside, handmade wooden furniture and an old granite fountain keep the courtyard simple. The setting belongs to a wider group of buildings that includes a restored farm and a seventeenth-century chapel, so a meal here also offers a glimpse of the estate itself. The kitchen works with regional and seasonal ingredients and recipes drawn from local cookbooks and oral tradition. Herbs come from its own garden, and some of the meat comes from the Frisch butcher in Teisnach. Alongside the traditional cooking, vegetarian dishes are available and vegan food can be prepared on request. Bread has a particular place here: loaves are baked by hand in a historic stone oven, and visitors can join a baking session with advance registration. A nearby smoking oven is used for trout. The grounds also host weddings, family occasions, seminars and cultural events. Guests arriving by car use the estate's parking area and continue on foot for about a hundred metres, helping preserve the quiet around the buildings. Dogs are welcome both in the restaurant and in the beer garden, provided they remain on a leash.

Bahnhofstraße 31, 94249 Bodenmais

+49 9924 1745

Restaurant Café Kuchl stands on Bahnhofstraße in Bodenmais, a short distance from the railway station and tourist information office in the direction of the Arbersee. Its name uses the Bavarian word for kitchen, and the house combines a restaurant with a summer garden and a separate dessert and ice cream offering. The indoor rooms hold up to eighty people and are divided into two distinct areas. One looks out toward the summer garden, bringing the outdoor setting into the dining room. The other is the Sportecke, which can accommodate groups of up to thirty people. This layout gives a visiting party a clearly defined part of the restaurant while retaining the scale of a local dining room. Outside, the summer garden provides another place to settle down. Cyclists can leave their bikes in the garden, and motorcyclists can park in front of the restaurant or in the house's parking area beside the garden. There are also parking spaces behind the building with direct access to the outdoor area; spaces at the front require a parking disc. Table requests can be made through the restaurant's reservation form, specifying the date, time and number of people. In 1940, the property was known as the Perterl Hof. Its combination of town location, separate dining areas and garden makes it a practical meeting place for visitors exploring Bodenmais.

Bahnhofstraße 43, 94249 Bodenmais

+49 9924 479

Wilderer Stuben belongs to the Stammberger family's hotel in central Bodenmais. The family runs the house in its second generation, combining guest accommodation with a restaurant whose cooking draws on Bavarian, Bohemian and international traditions. The chef prepares the food personally, and the emphasis is on substantial regional home cooking. Its setting is convenient for visitors exploring the town: the shopping streets, spa park and railway and bus stops are nearby, while the building stands away from the bustle. Inside, the expanded restaurant offers comfortable dining rooms and a rustic Wilderer Hütte with a distinctly Bavarian character. A large beer garden and sun terrace provide outdoor places to sit when the weather is suitable. The dining spaces give the restaurant a different feel from a standalone mountain hut, while keeping the regional inn atmosphere at the center of the visit. A breakfast buffet is another part of the house's food offering, with regional specialties featured for overnight guests. The restaurant asks diners to contact the team if they have a particular dish in mind, because the selection can change at short notice. That personal contact is useful when planning a meal around a favorite specialty. A ground level entrance, breakfast room and toilet are available for guests with reduced mobility. Together, the family hotel, restaurant and outdoor seating make this a town base for eating and exploring Bodenmais.

Bahnhofstraße 49-53, 94249 Bodenmais

+49 9924 9400840

Gasthof Adam-Bräu brings together a Bavarian dining room and the beers of its own brewery on Bahnhofstraße in Bodenmais. It belongs to the Adam-Bräu hotel, but the inn has its own identity as a place for regional cooking, a substantial breakfast or a relaxed meal with a glass of house beer. The food spans familiar Bavarian specialties, cold Brotzeit platters, steaks and burgers. Cakes and ice cream sundaes give visitors a reason to stop for something smaller, while a changing daily selection adds seasonal dishes alongside the regular menu. This breadth makes the inn useful for a mixed party whose members want different kinds of meals without losing the local character of the table. Beer is central to that character. The brewery makes Waidler Hell, a naturally cloudy Zwickel beer using three malts, as well as Hefe-Weisse, Bodenmaiser Dunkel and Silberberg Pils. The dark beer uses Munich malt, while the wheat beer has the fruity profile associated with Bavarian brewing. Brewing takes place through a brewhouse, open fermentation and a maturation cellar, keeping the production story close to the drinking experience. Visitors interested in the process can arrange a brewery tour with the brewer, followed by a tasting that also includes selected homemade spirits and beer liqueur. The house also arranges private celebrations and provides meeting rooms, making it a setting for both an ordinary meal and a planned gathering.

Kreuzeign 2, 94249 Bodenmais

+49 9924 9435592

Fri–Sun 11:00–18:00; Mon–Thu Closed

Kuhalm is a woodland inn at around eight hundred metres above sea level, between the Riederinfelsen, Kronberg and Harlachberg near Bodenmais. Its appeal starts with the approach: the house sits away from through traffic, on walking routes through the forest, and a visit naturally becomes part of an outing. The owners emphasize personal hospitality, mostly homemade food and ingredients bought from local partners with whom they maintain direct contact. In the beer garden, a Bavarian Brotzeit and a cool drink provide a straightforward pause after a walk or a bicycle ride. Indoors, the rooms have quite different characters. A small traditional Stüberl has a tiled stove and around ten seats. The larger winter garden looks through broad panoramic windows towards the beer garden and trees, with a wood stove and approximately thirty-four seats. It can accommodate family occasions such as birthdays, christenings and weddings. A third space, the former cowshed, retains its original vaulting and has a large table with a corner bench for about ten people, suited to a smaller gathering. Host Alex values conversation with visitors and sometimes brings out his accordion when there is time, adding a personal touch to the rural setting. Access deserves some planning: the forest road cannot be used by private vehicles. The inn directs visitors to park near the Ameisenweg and continue on foot, describing an approach of about half an hour. Walking routes numbered four and nine pass the house.

Kötztinger Straße 25, 94249 Bodenmais

+49 9924 9580

Hotel Neue Post's restaurant occupies a central address on Kötztinger Straße, near the beginning of Bodenmais's market square. The Weinfurtner family runs the house, whose dining spaces are divided into five individually named rooms: Poststube, Sonnenstube, Hanslstube, Jägerstüberl and Kutscherstube. This arrangement gives the restaurant several smaller settings within the same hotel, rather than a single undivided dining hall. On summer days, the sun terrace adds a place to enjoy the meal outdoors. The kitchen's offer follows the hotel's dining programme, starting with a breakfast buffet and continuing with coffee, cakes and small snacks before an evening menu. Dinner is presented as a four-course meal with a choice of dishes, with themed buffets also forming part of the programme. Visitors who are staying elsewhere are welcome by advance reservation, so a restaurant visit can be arranged independently of an overnight stay. It is a practical option for a planned breakfast or an evening meal in the centre of the village. Guests with allergies or a request for vegan food should mention this when arranging their table, allowing the kitchen to prepare. The restaurant belongs to a larger wellness hotel, but its appeal for a dining visit is the combination of a central location, several traditional rooms and an outdoor terrace. Families, couples and visitors meeting over a meal can choose the occasion that suits them and contact the hotel directly to discuss availability. The named rooms give the setting a distinct local character.

Unterlohwies 1d, 94249 Bodenmais

+49 162 8567169

Annie's Leckerei is the breakfast and small dining venue in Haus Waldliebe, one of the two houses that make up Annie's Bergwelt in Bodenmais. Visitors do not have to stay overnight to eat here: the house explicitly welcomes outside guests as well as people staying in its rooms and apartments. The emphasis is on freshly prepared individual breakfasts and homemade dishes ordered from an à la carte selection, with Kaiserschmarrn among the sweet specialties. The dining room offers a comfortable indoor setting, and the tourism office also describes a sunny terrace and a walking path passing directly beside the house. Breakfast choices range from bread with jam, cheese and cold cuts to filled croissants, eggs prepared in different ways and soy yogurt with fruit. More elaborate sweet options include a pancake and mascarpone tower with strawberries or pistachios, giving the menu a playful side alongside the familiar breakfast staples. Coffee, refreshing drinks and a Spritz make it suitable for a pause during a walk as well as a meal planned around breakfast. The business is the project of Anna Meyer and her business partner, who took the step into running their own hospitality venture in their home region in 2024. Their approach places personal contact and a familiar atmosphere at the centre of the experience. For guests staying in the apartments, the same operation also prepares breakfast boxes and offers fresh rolls, linking the public dining room with everyday life in the accommodation.

Chamer Hütte 1, 94249 Bodenmais

+49 9924 943126

Chamer Hütte is a mountain refuge on the southern slope of the Kleiner Arber, at an altitude of 1,289 metres in the Bavarian Forest. Also known as Schutzhaus Kleiner Arber, it has been operated by Schi-Club Bodenmais since December 2008 as a base for walkers and winter sports visitors. Two dining rooms provide a sheltered stop in the mountains, while the wider building has its own water supply, washrooms and shared overnight accommodation. The food associated with the hut is firmly Bavarian: Brotzeit platters, dumpling dishes and sweet Kaiserschmarrn suit the setting and the appetite built up on the climb. Reaching the hut is part of the experience. The club describes a route from the Rißloch car park through the waterfalls, another from Oberlohwies over the Kleiner Arber, and walking and cycling approaches from Bretterschachten. These give visitors several ways to build a meal into a longer excursion through the Arber landscape. In winter, slippers are required inside, and sledges can be hired for the descent towards Bodenmais along the touring run. The building also carries a substantial local history. An earlier refuge stood on the north side of the mountain before a fire, and the replacement at the present location was inaugurated in 1950. It later became a youth hostel before closing in 1999. Today's club operation continues that connection between mountain recreation, simple accommodation and a welcoming place to eat.

Frath 5, 94256 Drachselsried

+49 9945 387

Gutsgasthof Frath is a rural inn on a wooded plateau above the valleys of the Bavarian Forest. The Geiger family's working farm is central to its cooking, giving the dining room a close connection to the surrounding land. Traditional Bavarian dishes share the menu with game from the family's own hunting grounds, old Bavarian sweet dishes and homemade cakes. Meat, sausage and dairy products also come from the farm's own production. The indoor dining room seats about fifty people, while a terrace provides another place to eat and drink when the weather is fine. A visit can be built around a cooked lunch, a slice of cake with coffee, or a cold Bavarian bread platter. Hot evening meals are reserved for guests staying at the inn, an important distinction for visitors coming only to eat. The farm combines pasture management with forestry and places an emphasis on using both responsibly. Cattle graze outdoors, and milk is used for calves and for making the house butter. Around the property, a playground with a trampoline and a small play barn add interest for families. There are also goats and a deer enclosure, making the setting more than a conventional village restaurant. Woodland walks and the open views are part of the appeal of coming here. The inn accepts cash rather than bank or credit cards. Its food and farm belong to the same place, making the connection between the landscape and the plate unusually direct.

Schareben 2, 94256 Drachselsried

+49 9945 1037

Berghütte Schareben stands among the forests between the Arber and Kaitersberg at an elevation of 1,019 metres. Its history begins in 1846, when the building served forestry personnel; the later addition of a workers' room and a beer tavern helped turn it into a place to meet and eat. It has operated as an inn with overnight accommodation since 1960, and the Mühlbauer family has managed the hut since October 2015. Today the kitchen concentrates on substantial mountain food: savory bread platters, warm dishes and homemade cakes, with changing specialties following the season. A walk or bicycle ride can end with a full meal or simply something sweet and a pause. Inside, three traditional dining rooms accommodate up to seventy guests. Wooden furnishings and the setting among the trees give the rooms their character, while the spacious grounds offer room to linger outside. A large playground gives children something to explore during a family outing. Hiking and mountain biking routes lead directly to the hut, and overnight accommodation makes a longer stay possible. The house also serves breakfast to its overnight guests. Dogs are welcome, with owners asked to bring a dog raincoat in wet weather. Payment is in cash, and tables are available without reservations. In poor weather the kitchen works with a smaller selection, so the food on offer can vary with conditions as well as with the season.

Frazione Corano 35, 29011 Borgonovo Val Tidone

+390523845503

Mon Closed; Tue Closed; Wed 12:30–14:00, 20:00–23:00; Thu 12:30–14:00, 20:00–23:00; Fri 12:30–14:00, 20:00–23:00; Sat 12:30–14:00, 20:00–23:00; Sun 12:30–14:00, 20:00–22:00

Le Proposte is a family restaurant in the hamlet of Corano, in Borgonovo Val Tidone, in the hills of the province of Piacenza. Its beginning is unusual and the family tells it plainly: twenty-five years ago Danila and Luigi, with their daughter Manuela, bought a farmhouse in a panoramic position meaning it to be a second home. Cooking took over. In the year 2000 the house opened as a restaurant, and it has been run by the family ever since. The kitchen is traditional and the work is done on the premises: cured meats are aged in the restaurant's own cellars, the pasta is made in the house, and the ingredients are handled daily rather than bought prepared. In this part of Emilia that is not a marketing line — salumi and hand-made pasta are what the province is known for, and doing both in-house is the difference between a country restaurant and a country restaurant worth driving to. The dining room seats about forty. In summer lunch and dinner are served on the panoramic terrace, which is the reason the farmhouse was bought in the first place. It is closed on Monday and Tuesday. From Wednesday to Saturday it serves lunch from half past twelve to two and dinner from eight to eleven; on Sunday the evening ends an hour earlier. Booking is sensible in a room of forty seats. You will find Le Proposte at Frazione Corano 35, 29011 Borgonovo Val Tidone, Piacenza.

Frazione Bilegno 67, 29011 Bilegno

+390523862103

Mon Closed; Tue 12:30–14:30, 20:00–22:00; Wed 12:30–14:30, 20:00–22:00; Thu 12:30–14:30, 20:00–22:00; Fri 12:30–14:30, 20:00–22:00; Sat 12:30–14:30, 20:00–22:00; Sun 12:30–14:30

La Palta stands in Bilegno, a hamlet so small that the restaurant describes itself as a hidden gem behind uneven walls — set among gentle hills, kitchen gardens and old houses in the province of Piacenza. The building gives nothing away from the road, which is part of how the place presents itself. The cooking is ambitious rather than rustic, and the house says so in its own words: the eyes come before the nose and the palate. Unexpected combinations are the method. Two dishes stand for the range — tortelli con la coda, the tailed parcels that are the signature pasta of Piacenza and are folded here in the traditional way, and black ravioli served in an exotic broth that belongs to no local tradition at all. The kitchen is run by a female chef, and the house describes eating here as travelling between the smells of home and inspirations from far away. Gift vouchers for a lunch or dinner are sold through the restaurant's own site. Service runs Tuesday to Saturday, lunch from half past twelve to half past two and dinner from eight to ten. On Sunday there is lunch only, and Monday it is closed. Booking is advisable: the room is small and the restaurant draws people from well beyond the province. You will find La Palta at Frazione Bilegno 67, 29011 Bilegno, Piacenza.

Località Albareto 69, 29010 Ziano Piacentino

+390523860180

Wed–Sat 12:00–14:00, 19:30–21:00; Sun 12:00–14:00; Mon, Tue Closed

Casa Galli is a farmhouse restaurant on the hillside at Albareto above Ziano, in the Val Tidone, where the family has cooked for guests since 1997 and the view from the terrace is vineyards down to the valley. The dining room is old stone with a fireplace and candles; in summer the tables move out under the porticoes, and there is a play area for children, which makes it an easy Sunday lunch for families. The food is Piacenza cooking without shortcuts: house cured meats, gnocco fritto, tortelli and pisarei made in the kitchen, roasts, and the Gutturnio of the hills to drink. It opens Wednesday to Sunday, lunch and dinner except Sunday evening; there are rooms and apartments for anyone who wants to stay after the wine.

Localita Arcello 1, 29010 Ziano Piacentino

Mon Closed; Tue Closed; Wed Closed; Thu Closed; Fri 20:00–22:00; Sat 12:30–15:00, 20:00–22:00; Sun 12:30–15:30, 20:00–22:00

La Colombaia is an agriturismo above Ziano Piacentino, in the westernmost of the Piacenza valleys. The land was in the family for years before Guido turned it into an agriturismo, and the kitchen is described by the house as cucina piacentina doc — the cooking of this province and no other. The estate is arranged for eating outdoors without depending on the weather: three dining rooms stand in the open but under cover, all of them looking out over the valley, with a bar area for drinks and two further rooms inside. That combination is worth knowing in a region where a summer evening can turn without warning. It sits among the hills and is used as a starting point for the country around it — mountain biking, riding and walking all begin at the door, and the valley is crossed by roads that lead through the historical, scenic and gastronomic parts of the province. The Colli Piacentini are wine country: Gutturnio, Ortrugo and Malvasia are grown on these slopes, and Ziano Piacentino is one of the centres of that. Opening is limited and worth planning around. Friday evening only from eight to ten; Saturday lunch from half past twelve and dinner from eight; Sunday the same with lunch running until half past three. Monday to Thursday it is closed. You will find La Colombaia at Località Arcello 1, 29010 Ziano Piacentino.

Strada Comunale Lupo 101, 29010 Ziano Piacentino

+393917426466

Mon 20:00–23:00; Tue 20:00–23:00; Wed Closed; Thu 20:00–23:00; Fri 20:00–23:00; Sat 20:00–23:00; Sun 20:00–23:00

Locanda San Lupo stands among the hills and vineyards above Ziano Piacentino, and its own line for itself is where taste meets the sunset. That is a fair description of what it sells: the terrace looks out over the vines, and the house treats the evening light as part of the meal rather than as scenery that happens to be there. It is more than a dining room, in its own account — a refuge in the quiet of the hills, where the point is that time slows down. In practice that means it works for two quite different occasions: a family Sunday lunch, and a dinner for two once the lights come on. There is a wine list, which matters here — these slopes are the Colli Piacentini, and Gutturnio, Ortrugo and Malvasia are grown in the fields the terrace looks at. The hours are unusual and worth reading twice: this is an evening restaurant. It serves dinner from eight to eleven every day except Wednesday, when it is closed, and it does not open for lunch at all. Anyone arriving at midday will find the door shut. Ziano Piacentino lies in the Val Tidone, about forty minutes south-west of Piacenza and well inside an hour of Milan, which makes this a plausible evening out from the city as well as a local one. You will find Locanda San Lupo at Strada Comunale Lupo 101, 29010 Ziano Piacentino.

Località Negrese 308, 29010 Ziano Piacentino

+390523864804

Agriturismo Il Negrese is a family-run farm and winery in the hills of Ziano Piacentino. Its restaurant is part of the same property as the guest accommodation, making it the natural first dining address for guests staying at Il Negrese. The dining room was created in the farm's former barn, preserving a connection with the building's working history. The kitchen focuses on the traditions of Piacenza rather than a broad international menu. Handmade pasta, homemade bread and cakes are central to the offer described by the local tourism authorities. The farm's own wines accompany the cooking, so a meal can also introduce visitors to the local wine-growing landscape around Ziano. This is a place to contact in advance. The official tourism listing describes meals as available by reservation on both weekdays and holidays, without promising a fixed daily walk-in schedule. Ask what the kitchen is preparing, whether a set menu applies and how dietary requirements can be accommodated. An overnight stay does not automatically mean that dinner is included in the accommodation price. Use the full Località Negrese 308 address and the agriturismo's published telephone number when arranging your visit. The dining building and guest rooms are adjacent, while visitors staying elsewhere can enquire about a restaurant reservation. Reserved parking is listed by the tourism office. For a group meal or a visit centered on the wines, discuss the arrangements directly before traveling into the hills.

Via Creta 6, 29010 Vicobarone

+390523868263

Mon 12:00–14:30; Tue 12:00–14:30; Wed Closed; Thu 12:00–14:30; Fri 12:00–14:30, 20:00–22:00; Sat 12:00–14:30, 20:00–22:00; Sun 12:00–14:30

Antica trattoria Del Tempio stands on Via Creta in Vicobarone, a hamlet of Ziano Piacentino in the Val Tidone. The name is the owners' own and says what kind of house it is: a trattoria, and an old one — the everyday restaurant of an Italian village rather than a destination built for visitors. The opening hours describe how it is used. Lunch is served every day except Wednesday, from midday to half past two. Dinner exists on Friday and Saturday only, from eight to ten. A kitchen arranged that way is cooking for people who eat their main meal in the middle of the day, which in this part of Emilia is still most of them, and it means a visitor planning an evening here on a Tuesday will find it closed. Vicobarone sits in the Colli Piacentini, the wine hills between the Po plain and the Apennine ridge. The province is known for three cured meats with protected status — coppa, pancetta and salame piacentino — and for Gutturnio, the red grown on these slopes. Ziano Piacentino is one of the centres of that production, and Vicobarone is one of its hamlets. We hold no website for this trattoria, so nothing is described here about its cooking. The telephone is the way to ask, and to book. You will find it at Via Creta 6, 29010 Vicobarone, Ziano Piacentino.

Weberstraße 2, 02826 Görlitz

+49 3581 8787487

Café Herzstück calls itself a vegan and vegetarian sewing café, and it opened its doors in the old town of Görlitz on 21 February 2015; the sewing room next door is currently not in use. It is on Weberstraße in the historic centre, and the owners set out to make it feel like a living room: a small, cosy space for up to 25 people, plus a quiet terrace for warmer days. The cooking is homemade and uses fresh ingredients from the region, and the house labels its food as organic, vegan, vegetarian and gluten free where it applies. Cakes are a large part of the offer and are baked vegan and gluten free, and there is a range of coffee drinks to go with them. Dishes that have appeared on the daily card include a carrot, ginger and orange soup and a veggie burger. At weekends the café runs a brunch from ten until two, an all you can eat spread that the site describes with pastries and spreads, guacamole and hummus, salads, scrambled egg, pancakes, porridge, brownies and chocolate mousse, with prosecco available; booking ahead is recommended. Beyond the café itself, the team bakes birthday and wedding cakes to order, does catering, and hosts small celebrations such as birthdays, weddings and company parties. Artists and makers can show their work in the café, and there are rented shelves and lit display cases for handmade pieces. It opens on Wednesday and Thursday afternoons and from late morning on Friday, and it suits anyone after a slow weekend breakfast or a piece of cake in the middle of an old town walk, vegans and those avoiding gluten above all.

Hospitalstraße 9, 02826 Görlitz

+49 151 58897886

BIKINI is a specialty coffee and breakfast café on Hospitalstraße, in the Gründerzeit streets between the railway station and the old town, which makes it the nearest of these addresses to the house and an easy walk for a first coffee of the day. It is a single, independently run café, open every day of the week from nine in the morning until eight in the evening. The room is designed around neon signs and plenty of plants, and the owners describe it as a place to have breakfast, drink coffee, relax and work, with free Wi-Fi for anyone who needs to open a laptop. Their line on coffee is that they take it seriously without becoming stiff about it: espresso drinks, cappuccino, flat white and latte macchiato, filter coffee, matcha lattes including a strawberry version, hot chocolate and a choice of teas. Breakfast is served all day, and the menu names eggs Benedict, avocado toast, French toast, Turkish eggs, scrambled eggs, pancakes with Nutella or with bacon and maple syrup, an açaí bowl and poke bowls, with vegan options marked. There are smoothies, fresh juices and homemade lemonades. In the evening the café turns into a small bar with table service, pouring Riesling, Merlot and rosé, spritzers such as Aperol Spritz, Hugo and Lillet Wild Berry, and beers including the local Landskron Pilsner. During the day ordering is at the counter. The café says it welcomes tourists, locals, families and young people alike, and backs that up: it is wheelchair accessible, keeps six high chairs and a changing area, and dogs are welcome. Tables can be reserved online.

Untermarkt 22, 02826 Görlitz

+49 3581 410260

Lucie Schulte calls itself 'die neue Essklasse', and it sits right in the middle of the historic old town of Görlitz at Untermarkt 22. The way in is part of the experience: guests pass through the town's famous Flüsterbogen, the whispering arch, into a set of romantic inner courtyards where the restaurant has its home. The house is run by restaurant manager Bernd Schade with Sascha Pröhl as head chef, and their stated aim is that kitchen, service and setting work together so that an evening comes out right. The kitchen describes its cooking as ambitious, seasonal and creative, using fresh produce, and the menu changes with the time of year. The autumn card, introduced with a line about golden light falling through the Görlitz courtyards and the smell of roasted pumpkin and warm spices, lists warm goat cheese in a pumpkin seed crust with nutmeg pear chutney, a Japanese style broth of crayfish with beetroot, chives, rice shoyu and wasabi, grilled sea bass with roasted guanciale and a wild mushroom tarte flambée with Fourme d'Ambert, and grilled fillet of wild hare on a porcini and pear compote with juniper jus and lardo potato dumplings. Besides the main dining room there is a courtyard terrace, a wine cellar, a small bar called the Kostbar and a wine room used for small gatherings, and the house says these spaces suit receptions and celebrations. The same team runs the Genussreich cooking school, catering and wine evenings. It opens in the evenings only and closes on Wednesdays; tables are booked by phone or email with the date, time and number of guests. It suits couples and small groups looking for a considered dinner in the old town.

Steinstraße 10, 02826 Görlitz

+49 3581 412702

The Görlitzer Kartoffelhaus has been cooking in the old town for around twenty years, and as the name says, nearly everything here turns on the potato. It sits on Steinstraße, the short street that climbs from Marienplatz towards the Obermarkt, and in summer its beer garden looks across to the Gerhart Hauptmann Theatre and the little Annenkapelle. Inside there is a main dining room with about ninety seats in a rustic, cosy style, a small separate nook for seven and a long table that takes groups of up to twenty, plus a function room called the 'Alter Fritz'. The beer garden opens from May to October. The menu is long and unapologetically regional. Silesian dishes take a prominent place: 'Schlesisches Himmelreich', a slice of smoked pork loin with dried fruit in a sweet and sour sauce and potato dumplings, Silesian beer stew with sauerkraut, and a Silesian potato bratwurst on sauerkraut with Appernmauke, the local mashed potato. There are potato pancakes topped in several ways, potato soups, baked jacket potatoes with fillings, potato bakes such as the vegetarian 'Schöne Gärtnerin', fried potatoes with fried eggs, homemade beef roulade with red cabbage, steaks from the lava stone grill, a crisp half duck, and fish such as matjes herring, pickled fried herring and trout meunière. The drinks list includes Fritzens Kartoffelbier, a potato beer, and a potato schnapps. A separate children's menu exists, and the kitchen states it aims to work without additives where it can. Open every day from late morning to evening, it suits families, groups and anyone wanting hearty Silesian and regional food a short walk from the station quarter.

Peterstraße 8, 02826 Görlitz

+49 3581 47310

The Schneider Stube is the restaurant of the Romantik Hotel Tuchmacher on Peterstraße, the old street that runs from the Untermarkt up to the Church of St. Peter and Paul in the historic centre of Görlitz. The hotel is made up of four connected Renaissance town houses. The main building was put up in 1528 by the town architect Wendel Roskopf and is entered through a richly carved sandstone portal; inside, Gothic vaults and painted wooden beam ceilings from the Baroque period have survived. The Vits family restored the ensemble and opened it as a hotel in 1998, and they still act as hosts. The restaurant itself is a wood panelled room, and the kitchen under chef Robert Kalich cooks specialities from Saxony and Silesia alongside a more refined, creative line, built on products from the region and served with carefully chosen wines. The current menu shows what that means: a tomato essence with ricotta and basil cappelletti, a cream of chanterelle soup with ham crisps, baked goat cheese, pan fried halibut fillet, braised ox cheeks, Wiener Schnitzel, pink roasted rack of lamb and rump steak. For vegetarians there are homemade ribbon noodles with wild garlic pesto and pan fried vegetables, a baked potato with sour cream quark, walnuts and dried tomatoes, and chanterelles in white wine cream. Desserts include rhubarb crumble with chocolate sorbet. Coffee is the house's own 'Tuchmacher Röstung', a blend of Brazilian, Indonesian and Ethiopian beans roasted for the hotel in Munich, which can also be bought to take home. The restaurant opens every evening, and private events outside those hours can be arranged with the hotel.

Corso Italia 16, 20122 Milan

+390289053384

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

Via Pasteria on Corso Italia does one thing: pasta. The house motto is "for the love of pasta", and the menu is built around it rather than treating it as the first of several courses — which is a departure from the usual Italian structure and the reason the place works for a quick lunch as readily as for dinner. The list changes with the season, and there is a dish of the month alongside it. Recent examples give the flavour of the kitchen: linguine with organic Parmesan, Sicilian lemon, chives and sturgeon caviar; cold conchigliette with cave-aged pecorino, confit tomatoes, Cerignola olives, Sicilian lemon and crusco pepper; paccheri alla Norma with marinated purple aubergine, twenty-four-month Parmigiano Reggiano from Vacche Rosse cattle and salted ricotta; linguine with clams and bottarga. The ingredients are named down to the breed of cow, which tells you where the attention goes. It is open every day, straight through from midday to half past ten at night, with no afternoon closure — genuinely useful in a city where most kitchens shut between three and seven and a late lunch becomes impossible. Corso Italia runs south from the Duomo towards Porta Ludovica, a few minutes' walk from the cathedral and from the Missori metro stop, so this is easy to reach on foot from anywhere in the historic centre. You will find Via Pasteria at Corso Italia 16, 20122 Milano.

Galleria Vittorio Emanuele II 75, 20121 Milan

+390286464912

Mon 10:00–00:00; Tue 10:00–00:00; Wed 10:00–00:00; Thu 10:00–00:00; Fri 10:00–00:00; Sat 10:00–00:00; Sun 10:00–00:00

Ristorante Galleria sits inside the Galleria Vittorio Emanuele II, the glass-roofed arcade that runs between the Duomo and La Scala. That address is the whole of its character: you eat under the iron and glass of the 1870s, in what is arguably the most photographed interior space in Milan, with the mosaic floor and the passing crowd as the setting. One practical point matters more than anything else here, and the restaurant states it plainly on its own site: the only way to reach them is by e-mail, to info@ristorantegalleria.it, and a booking counts only once they have confirmed it by e-mail in return. They do not use WhatsApp or any messaging service. Anyone booking through a third party claiming otherwise is not booking this restaurant. The kitchen is open long hours — from ten in the morning until midnight, every day of the week — so it covers a mid-morning coffee, lunch, an afternoon in the arcade and a late dinner after the opera. Tables stand out in the Galleria itself. The location makes it one of the easiest addresses in Milan to find and one of the hardest to get a table at on short notice: the Duomo metro stop empties directly into the arcade. If you are staying in the centre, you will pass the door whether you plan to or not. You will find Ristorante Galleria at Galleria Vittorio Emanuele II 75, 20121 Milano.

Via Speronari 6, 20123 Milan

+3902874797

Mon 07:30–19:30; Tue 07:30–19:30; Wed 07:30–19:30; Thu 07:30–19:30; Fri 07:30–19:30; Sat 07:30–19:30; Sun 07:30–19:30

Princi is a Milanese bakery, and the shop on Via Speronari is a few steps from the Duomo. The house has been baking since 1986 under the name L'Artigiano del Pane — the craftsman of bread — and it is one of the small number of Milanese food names that became international without leaving: there are Princi bakeries in the United States, Japan, China and Kuwait, all of them selling what the company calls the spirit of Milan. What is sold is bread, pizza, focaccia and pastries, baked through the day rather than in one morning batch, which is why the counter looks different at nine in the morning and at five in the afternoon. Focaccia and pizza al taglio are sold by weight and eaten standing or taken away, and that is how most of the queue uses the place: this is a bakery, not a restaurant, and there is no table service. It opens every day from half past seven in the morning until half past seven in the evening — long hours by Milanese standards, and unusual in covering Sunday. Via Speronari is a short pedestrian street running off Via Torino, inside the block between the Duomo and Piazza Missori. If you are staying in the centre this is the practical answer to breakfast, and a better one than the hotel buffet. You will find Princi at Via Speronari 6, 20123 Milan.

Via Torino 34, 20123 Milan

+390286453482

Mon 12:00–15:00, 19:00–23:00; Tue 12:00–15:00, 19:00–23:00; 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

Piz is a pizzeria on Via Torino in central Milan, and by review count it is the most talked-about place to eat in the city — more than sixteen thousand people have rated it, far ahead of any restaurant in Milan. It has been open for over ten years, which in a city where fashions and venues turn over quickly is the point the house makes about itself. The format is deliberately narrow: Neapolitan-style pizza, a short menu, a low price band. There is seating outdoors and pizza can be collected to take away. What the numbers describe is a room that is busy from midday onwards, and the queue outside is part of the experience rather than a sign that something went wrong — going early or late is the practical advice. It is open every day. Monday and Tuesday it runs in two sittings, midday to three and seven to eleven; from Wednesday to Sunday it stays open straight through from midday to eleven at night. Via Torino leads southwest out of Piazza del Duomo towards the Carrobbio, so this is a five-minute walk from the cathedral and inside the ring most visitors never leave. If you are staying anywhere central you can walk here, and the street itself is one of Milan's busiest shopping runs. You will find Piz at Via Torino 34, 20123 Milano.

Via San Carpoforo 7, 20121 Milan

+390238313245

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

Maccheroni stands on Via San Carpoforo in Brera and calls itself La Carbonara N°1 di Milano — the number one carbonara in Milan. That is a claim rather than a title, and the restaurant is direct about staking it, which is a reasonable thing to know before you walk in: carbonara is the dish it wants to be judged on. The wider idea is domestic cooking taken seriously. The house describes it as the flavours of home, the way they used to be — but better: the dishes a mother and a grandmother would have cooked, rebuilt with the technique of a professional kitchen. In practice that means a short menu of Italian classics rather than a survey of the regions, and it is the difference between a trattoria and a restaurant doing trattoria food. It opens every day from half past twelve until half past ten at night, straight through with no afternoon break. Tables can be booked through the restaurant's own site, by telephone, or by e-mail. Via San Carpoforo is a quiet street in the middle of Brera, the old artists' quarter, a few minutes on foot from the Pinacoteca di Brera and from the Lanza metro stop. It is a part of the city where the streets are narrow enough that a restaurant is found rather than passed, which suits this one. You will find Maccheroni at Via San Carpoforo 7, 20121 Milano.

Via Tivoli 3, 20121 Milan

+393440739345

Mon 12:00–14:30, 18:30–22:15; Tue 12:00–14:30, 18:30–22:15; Wed 12:00–14:30, 18:30–22:15; Thu 12:00–14:30, 18:30–22:15; Fri 12:00–14:30, 18:30–22:15; Sat 12:00–14:30, 18:30–22:15; Sun 12:00–14:30, 18:30–22:15

Gloria Osteria is an Italian restaurant on Via Tivoli, in the Brera district of Milan. It belongs to the Big Mamma Group, which also runs rooms in Paris, Barcelona, Dublin and Dubai, and the Milan house is the group's Italian one — cooking the country it comes from rather than exporting it. The room is the argument. Seven hundred and forty square metres under eight tall windows, so it is full of daylight in a way few Milanese restaurants manage, furnished with coloured velvet armchairs and built around a counter of Giallo Siena marble. The house describes the look as 1960s glamour, and that is a fair summary: it is theatrical on purpose, and it photographs the way it is meant to. The kitchen is run by chef Manuel and his brigade, and works through the Italian regions rather than one of them, offered either as a tasting menu or à la carte. Cocktails and a selected Italian wine list are served at the marble counter. The group is a certified B Corporation. Service runs every day in two sittings, midday to half past two and half past six to a quarter past ten. Booking is advisable — this is one of the most heavily reviewed restaurants in the city, with close to twelve thousand ratings. Brera is the old artists' quarter, walkable from the Duomo and served by the Lanza and Moscova metro stops. You will find Gloria Osteria at Via Tivoli 3, 20121 Milano.

Via Bramante 35, 20154 Milano

Report from the authorised operator of Basì (dumplings). Speciality: Chao-Show (抄手). Official profile for written information: https://www.instagram.com/basi.asian/.

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Via Dimlej 1, 7500 St. Moritz

+41818333000

Mon–Sun 11:30–14:00, 18:00–22:00

Restaurant Engiadina am Innfall stands on Via Dimlej by Lake St. Moritz and the Inn Falls, a short walk from the railway and bus stations. Its food brings Swiss favorites together with pasta and dishes associated with neighboring Valtellina. The result is a broad menu that accommodates a simple bowl of soup, a plate of homemade pasta or a meal built around cheese fondue. Grisons barley soup introduces the regional side of the kitchen, while the cured meat selection combines dried beef, raw ham, coppa and salsiz. Pasta choices include noodles with wild boar sauce, Valtellina pizzoccheri and ravioli prepared in the Engiadina style. Taleggio risotto and potato dumplings with gorgonzola extend the range of cheese dishes beyond the fondue pot. Among the substantial mains are braised veal shank with risotto, Zurich style sliced veal with rösti, and grilled Alpine char accompanied by almonds, vegetables and potato gratin. Beef fillet and a roast beef skewer provide further alternatives. Fondue comes in several forms, from the traditional cheese preparation to versions flavored with tomatoes, porcini mushrooms or champagne. Desserts follow the same generous range of influences. Apple strudel can arrive with vanilla sauce or cinnamon ice cream, while tiramisu, Catalan cream and hazelnut parfait offer different endings. The location beside the lake gives this collection of regional and neighboring culinary traditions a distinctly St. Moritz setting.

Via Maistra 76, 7505 Celerina

+41818348040

Mon–Sun 11:00–21:00

La Piruetta combines an Italian restaurant, pizzeria and bar with the relaxed surroundings of Celerina's Center da Sport. Opened in 2001, it is built around an informal atmosphere where a meal can fit naturally into time spent outdoors. The large veranda looks toward the Engadine mountains, while the neighboring sports facilities give the setting a different character as the seasons change. Skating and curling belong to winter; tennis and the playground shape the warmer months. Italian cooking anchors the menu, with Mediterranean influences, Valtellina specialities and game adding variety. Homemade pasta includes pizzoccheri with cheese, potatoes, cabbage, butter and sage, as well as ricotta and spinach ravioli. Other choices range from mushroom tagliatelle to spicy penne, alongside salads, meat and fish dishes. The pizza selection includes familiar combinations and a Valtellinese version with bresaola and porcini mushrooms. There are also flame pies, including one with gorgonzola and walnuts. Desserts and ice cream are made in house. Walnut cake, apple strudel and chocolate cake sit alongside ice cream cups and affogato, making the restaurant an option for something sweet as well as a full meal. Families are explicitly welcomed, with outdoor activities close enough for parents to watch their children from the terrace. Dogs are welcome both inside and outside. Takeaway includes pizza, ice cream and the restaurant menu, and tables can be reserved ahead for busier periods.

Plazzet 15, 7503 Samedan

+41818524666

Restaurant Donatz occupies a Swiss pinewood dining room at Hotel Donatz on Plazzet, in the village centre of Samedan. Cornelia and René Donatz run the family business, whose history stretches back to 1974. They took over in 2008, bringing their shared background in professional cooking to a house that combines a restaurant, guest rooms and a separate wine bar. Both trained in the kitchen; René later worked aboard cruise ships, while Cornelia gained experience in hotels in Zermatt and Zurich. The restaurant's signature is Angus beef fillet Woranoff, with flambéing performed directly beside the table. That tableside preparation gives the meal a distinctive focal point, while the pinewood room provides a traditional Engadine setting. Homemade Angus beef steak tartare is another house recommendation. Fish, mussels, mushrooms and venison appear in the restaurant's account of its seasonal cooking, alongside specialties from Grisons and established Donatz dishes. The kitchen introduces new seasonal creations through a culinary calendar, so the selection changes rather than resting entirely on the signature beef dishes. This gives returning guests different ways to explore the restaurant, from regional preparations to seafood or game. A dedicated wine list accompanies the food, and wine forms a substantial part of the family's approach to hospitality. The railway station, village bus stops and Samedan's mineral baths are nearby. Tables can be reserved through the restaurant's online booking service or by contacting the hotel directly.