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Weissbad · Steak and grill · Fish and seafood · Vegetarian
Küchenrain 5, 9057 Weissbad
Seasonal Appenzeller cooking anchors Restaurant Alpenblick in Schwende, within the family-run hotel at Küchenrain 5. Chefs Stefan and Michael build their menus around regional produce, changing the selection several times through the year. Beef fillet and entrecôte from Appenzeller young cattle sit alongside specialties associated with particular seasons: traditionally prepared young goat in spring, trout in early summer and game in autumn. The kitchen works with local producers and supplements its ingredients with gathered wild herbs and mushrooms. Eggs come from a farm in the village, bread from local bakeries, and other ingredients from selected regional suppliers. Fish is sourced from Swiss production, with trout preparations including meunière and poaching in vegetable stock. Vegetarian dishes are available, while vegan cooking depends on advance requests and availability. Wine has a strong Swiss emphasis, including the Bündner Herrschaft, complemented by bottles from several other European countries. Guests can eat in the dining room, the smaller Appenzeller Stübli or on the sun terrace. These spaces also accommodate celebrations, with a shared menu requested for groups of around ten or more. Children have their own menu, and high chairs and play boxes are available. Dogs are welcome by prior arrangement in the Stübli and on the terrace. Parking is provided for restaurant guests, while Schwende railway station offers an alternative approach. The house recommends reserving a table ahead.
Weissbad · Lunch · Dinner · Seating indoors
Im Park 1, 9057 Weissbad
Flickflauder takes its name from the Appenzeller word for butterfly, an apt introduction to its light, transparent architecture within Hof Weissbad. Views change with the daylight, and the restaurant looks toward a herb garden whose freshly picked plants are used in the kitchen. Chef Käthi Fässler’s cooking connects Swiss traditions and Appenzeller roots with seasonal ingredients and creative touches. A six-course surprise menu is served in a separate section of Flickflauder, giving that experience its own space within the restaurant. Elsewhere in the same house, the Schotten-Sepp-Stube preserves wood paneling from the old Kurhaus Weissbad, while the veranda offers a brighter setting with many windows. A south-facing terrace provides outdoor dining in suitable weather, with wicker chairs on the lawn and a small playground in the park. The resort, established in 1994 at the foot of the Alpstein, combines its restaurants with accommodation, wellness facilities and spaces for events. Flickflauder itself can accommodate up to one hundred people for a banquet, including exclusive arrangements. The wider culinary offering includes seasonal lunches, changing evening menus and a Sunday buffet. A separate children’s menu is available. Reservations are recommended for meals, and the surprise menu requires advance registration. That particular menu cannot accommodate allergies or intolerances because its components are served in their original form. Dogs are directed to the resort’s bistro rather than the restaurants.
Brülisau · Seating indoors · Seating outdoors
Rossbergstrasse 27, 9058 Brülisau
Berggasthaus Ruhesitz stands above Brülisau in the Appenzeller hills, combining a mountain restaurant with rooms for overnight guests. Food is served in a cosy dining room and on a terrace overlooking the surrounding landscape. The kitchen focuses on traditional Appenzeller dishes, with a seasonal menu that also includes salad plates, vegetable plates and yoghurt cups. That gives visitors a choice between regional specialities and something lighter after the climb. Reaching the house is part of the outing: the inn is accessible only on foot. The direct walking route starts in Brülisau, where visitors can leave a car near the church. Another approach uses the Hoher Kasten cable car followed by a descent on foot. For a longer route, the Alp Sigel cable car leads to a walk via Berggasthaus Plattenbödeli. Public transport travellers can take the train to Weissbad and continue by postbus to Brülisau before beginning their walk. The inn also has double and family rooms, including rooms furnished in Swiss stone pine, for guests who want to stay in the mountains. Music is another part of its character. Its programme has included the Soller Stobete, bringing together dancing, Appenzeller music and yodelling. The house also welcomes the Pfingstmontag musicians, whose gathering centres on cheerful music and dancing. These events connect a visit with local musical traditions as well as the landscape and cooking.
Appenzell · Pizza · Steak and grill · Fish and seafood
Hauptgasse 17, 9050 Appenzell
Beechwood fire gives Gass 17 its culinary identity. This restaurant on Appenzell’s Hauptgasse combines an open wood grill with a wood stove and oven, using different forms of live fire across its cooking. Steaks, chicken and grilled vegetables share the kitchen’s attention, with regional meat and seasonal vegetables forming the foundation of the menu. The grill brings a smoky character to the food, while selected dishes are cooked on the stove or baked in the oven. The restaurant names its suppliers’ locations unusually precisely: firewood, milk, cheese and its farmer’s pork chop come from Appenzell and Gais, trout comes from Wasserauen, and chicken breast comes from Weissbad. Vegetarian dishes also have a stated place on the menu. Alongside the regular restaurant offering, the house runs a make-your-own pizza occasion, where guests choose their toppings and the kitchen bakes the result in the wood oven; takeaway is available for that offering. Wine comes from a selection of international growing regions, and the bar provides another way to enjoy the house over drinks with friends. Outside, the terrace faces the activity of Poststrasse. Sergio Fässler, a qualified sommelier, leads the business with chef Marco Koller. Opened in March 2012, the restaurant grew from the Fässler family’s idea for a lively meeting place combining straightforward food with a bar. Tables can be reserved online or by telephone.
Appenzell · Burgers · Vegetarian · Groups and functions
Weissbadstrasse 25, 9050 Appenzell
Appenzeller ingredients and familiar regional dishes define the cooking at Restaurant Rössli on Weissbadstrasse. The menu explains the local approach through Chäsmagronen: elbow macaroni cooked with diced potatoes, finished with Appenzeller cheese and onions. Applesauce accompanies the dish, which can also be ordered with local boiled sausage or an Alpenbitter-Schüblig. Another signature is the Rössli meatloaf, made with beef and pork, filled with Alpenbitter vegetables and Appenzeller cheese, and served with spätzli and seasonal vegetables. Pork cordon bleu carries a similarly regional filling of Appenzeller cheese and Mostbröckli, the local cured beef specialty. The starters include Innerrhoden wedding soup, a broth with sliced pancakes, along with leaf salads, cheese salad and beef tartare. A house beef burger comes in a Bürli roll with garlic sauce, tomatoes and onions. Vegetable and herb spätzli provide another choice, alongside a version with chicken. The restaurant identifies its suppliers, including Appenzell butchers Wetter and Breitenmoser, Schäfli bakery in Steinegg, Appenzeller Milch and eggs from the Hersche family in Schlatt. For gatherings, separate menu proposals cover groups of ten or more and can be adapted through a personal discussion with the restaurant. Those proposals extend from soups and regional mains to desserts such as Schlorzifladen and cream liqueur parfait with caramelized walnuts. Traditional music gatherings also form part of the house’s program, connecting its food with another aspect of Appenzeller culture.
Saint-Jouan-des-Guérets
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
La Porte, 35430 Saint-Jouan-des-Guérets
The Auberge du Clos des Vignes is a country inn on the road between Saint-Malo and the Rance, ten minutes by car from the walled town and away from the summer crowds. Tony and Alexis run it as a pair, one in the kitchen and one in the room, and the cooking is French bistro food done with care: a market menu that changes with the week, meat from the region, fish from the coast, proper desserts. It opens for lunch and dinner every day of the week, which is rarer than it sounds around Saint-Malo, where many kitchens close on Mondays. The garden makes it a good choice for an evening when the town is full; parking is easy.
Horn · Spanish · Fish and seafood · Takes reservations
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Bahnhofstrasse 17, 9326 Horn
Costa Verde brings a Spanish menu to Bahnhofstrasse in Horn. Host Paco Galan's restaurant offers a particularly wide choice of fish and seafood, together with grilled meat and traditional starters. It is an evening address through most of the week, with an earlier opening on Sunday and Monday as the closing day. The starters make it possible to explore several familiar Spanish flavours. Choices include tortilla, octopus salad, Galician-style octopus, marinated anchovies, Manchego cheese and cured ham. Prawns appear grilled, on skewers or in garlic sauce, alongside squid, mussels and clams. A few starters can introduce the seafood emphasis before a larger plate. Among the main dishes are a mixed fish-and-seafood grill, sole, turbot and monkfish. One monkfish preparation combines the fish with prawns and shellfish in a clay pot. Meat options include lamb chops, marinated skewers and grilled veal, pork or chicken. Paella is available only by advance order for at least two people, making a telephone call important if that is what you want to eat. Dessert keeps the Spanish thread with homemade crema catalana and a nougat ice-cream cake, alongside other ice creams. The menu gives a choice of potatoes, vegetables, rice or salad as accompaniments. Contact the restaurant directly to book, arrange the paella and discuss dietary requirements. Check kitchen service before arriving late, since the published closing time describes the restaurant rather than a guaranteed last food order.
Horn · Fish and seafood · Vegetarian · Breakfast
Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels
Seestrasse 68, 9326 Horn
Lido is a restaurant on Seestrasse in Horn, with a modern setting beside Lake Constance. Silvia Hafner's restaurant combines a regular menu with changing weekday meals and seasonal dishes. It is a useful local choice when you want familiar Swiss-style cooking and a broad selection, rather than a meal built around a tasting menu. The main menu includes minced meat with macaroni and apple sauce, homemade meatloaf, pork piccata and several schnitzel preparations. Cordon bleu receives particular attention, with pork or veal versions and fillings that include the Bündner combination of cured ham and cheese. Smaller portions are listed for guests with a lighter appetite. Fish choices include crisp pikeperch pieces with tartare sauce and perch fillets with almonds, rice and vegetables. Vegetarian alternatives include tomato spaghetti, fried Camembert with salad and a vegetable schnitzel. The weekly menu offers another way to choose, so look at the day's dishes before deciding from the main card. The team can explain the allergens in individual preparations. Lido opens in the morning throughout the year, but closing times change between summer and winter. A brunch takes place on the first Sunday of each month from 08:00 to 11:00 and requires a reservation. Breakfast platters can also be arranged on weekdays by advance request. Call directly for a table, to confirm winter kitchen hours or to organise a breakfast visit.
Horn · Mediterranean · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue Dmitriy Tarasenko / Pexels
Seestrasse 36, 9326 Horn
Al Porto and its Giardino terrace form the Mediterranean restaurant at Bad Horn Hotel & Spa on Seestrasse. Large windows connect the indoor dining room with Lake Constance, while the summer terrace sits directly beside the hotel's harbour. You can book a restaurant table without making an overnight stay part of your plans. The seasonal menu combines fish, meat and vegetable dishes. Recent autumn choices include whitefish with lemon-and-caper beurre blanc, sea bass with polenta and roasted vegetables, and pikeperch with porcini fettuccine. A veal cordon bleu with prosciutto, smoked mozzarella and basil gives a Mediterranean variation on a familiar Swiss dish. The selection changes, so treat these as examples of the kitchen's style. Vegetarian diners have dedicated dishes such as mushroom fettuccine and baked pumpkin, while tomato-and-basil fagottini are specifically marked vegan. Desserts range from tiramisu with plum ragout to apple tarte tatin and homemade ice cream. Between the main meal periods, a separate smaller menu provides snacks and sweet options for a shorter stop by the water. The current main menu gives separate lunch and dinner service windows. Booking is advisable, particularly for the waterside terrace; at busy times the restaurant may allocate different evening sittings. Accessible facilities and parking are listed by Switzerland Tourism. Discuss dietary requirements with the service team when reserving, and ask which terrace or indoor tables are available for your visit.
Arbon · Fish and seafood · Vegetarian · Breakfast
Example photo of the cuisine — not photographed at this venue Anthony Rahayel / Pexels
Seestrasse 66, 9320 Arbon
Restaurant Seegarten is part of the family-run hotel on Seestrasse in Arbon. It serves breakfast, lunch and dinner, with a sunny terrace and an indoor restaurant. The kitchen keeps a relatively compact seasonal menu alongside changing daily offers, making it a useful choice for a meal after exploring Arbon or the lakeside cycle route. Swiss classics sit alongside fish and vegetable dishes. The published late-summer selection includes Zurich-style sliced veal with homemade rösti, breaded pork schnitzel, pikeperch in white-wine sauce and perch in beer batter. Vegetable lasagne with mushrooms and homemade spring rolls with an edamame-and-glass-noodle salad provide meat-free alternatives. Since the card changes with the season, check the current dishes rather than expecting the same preparations year-round. The restaurant names its regional suppliers, including dairy products from Molkerei Fuchs in Rorschach, fruit and berries from Tobi Seeobst in Egnach and vegetables from an Arbon supplier. Its ingredient declaration also distinguishes imported fish and meat, so regional sourcing should not be read as a claim that every ingredient comes from Lake Constance. The hotel welcomes family celebrations and other group occasions, with separate rooms that can be arranged with the team. For an ordinary meal, the main practical detail is the split kitchen schedule: hot food is served at lunchtime and again in the early evening, although the restaurant opens from 07:30. Telephone or email for a table, to discuss a group menu or to confirm the latest seasonal selection.
Rorschacherberg · Fish and seafood · Vegetarian · Vegan
Example photo of the cuisine — not photographed at this venue Stephen Leonardi / Pexels
Von Blarer-Weg 1, 9404 Rorschacherberg
Schloss Wartegg's restaurant in Rorschacherberg connects its cooking directly with the castle grounds. A 2,500-square-metre biodynamic garden supplies herbs, vegetables, berries and flowers, including heritage varieties grown in the ProSpecieRara garden. The restaurant's garden terrace looks across the English-style park towards Lake Constance, giving a meal here a setting distinct from the waterfront restaurants below. The kitchen uses the garden in specific dishes rather than only as a backdrop. Its autumn menu includes pumpkin cannelloni with mushrooms and walnuts, garden leaves with pickled vegetables, and baked pumpkin with parsley root and apple. Vegetarian and vegan dishes are clearly identified, while seasonal availability can lead to changes in the menu. Fish comes according to the catch from local professional fishermen Timon and Claudio Görtz. Other dishes draw on Swiss organic farms, such as filled pasta using Black Angus beef from Biohof Enderlin. The cheese selection comes from organic dairies in St. Gallen. These named suppliers and the garden harvest give guests a useful picture of the restaurant's ingredient-led approach. Lunch has its own changing menus, while the evening offers the main à-la-carte selection. Between meals, there are homemade cakes, ice creams, sorbets and organic teas. Hot food is served during separate lunchtime and evening windows, although the restaurant remains open between them. Reserve a table directly and mention dietary needs in advance; the team can explain the day's preparations and the available seating on the terrace.
Saint-Malo
Example photo of the cuisine — not photographed at this venue Eva Bronzini / Pexels
7 Esplanade Commandant Yves Menguy, 35400 Saint-Malo
The Crêperie Solid'Or is named after the Solidor tower that stands a few steps away at the mouth of the Rance, and it does the one thing a Breton crêperie should do well. The galettes are made from organic buckwheat flour, the classic complète with ham, egg and cheese alongside fillings with andouille, scallops or goat's cheese and honey, and the sweet crêpes come with salted-butter caramel made in house. Cider is served in bowls, as it should be. At the weekend the kitchen stays open through the afternoon, which suits a late return from the beach at Bas-Sablons. It fills up quickly in summer; the terrace on the esplanade is the place to wait.
Saint-Malo
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9 Rue du Dick, 35400 Saint-Malo
Mon–Fri 12:00–14:00, 19:00–21:30; Sat, Sun 12:00–14:30, 19:00–22:00
Le Globe-Trotter is a small restaurant in the heart of the Cité d'Alet, between the Solidor tower and the Bas-Sablons beach, and its name is the menu: dishes gathered from journeys, cooked with what the Breton markets offer. A Thai curry can follow a Breton fish tartare, a tagine a plate of grilled prawns, and the card changes often enough that regulars find something new each visit. At midday there are set lunch formulas between about €15 and €22, which makes it one of the better-value sit-down lunches on this side of the harbour. The terrace is sheltered and there is room for families; evenings are calmer than in the walled town.
Saint-Malo
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8 Allée du Marégraphe, 35400 Saint-Malo
La Corderie sits on the Cité d'Alet peninsula in Saint-Servan, on the far side of the harbour from the walled town, with a terrace that looks across the estuary of the Rance to Dinard. The same family has run it for more than thirty-five years, and the kitchen has stayed with what the boats bring in: sole and bass from the bay, scallops in season, lobster from the tank, a fish soup that regulars order without opening the menu. It is a quiet, unhurried place, better for a long lunch with the view than for a quick bite. Booking is wise for the terrace on a sunny day.
Saint-Malo
Example photo of the cuisine — not photographed at this venue Natalia S / Pexels
128 Chaussée du Sillon, 35400 Saint-Malo
Favorite Coffee is a coffee shop on the Sillon, the long seafront promenade, run by three sisters who wanted a place that serves breakfast all day. That is what it does: eggs, pancakes, granola bowls, avocado toast and fresh juices from morning until the afternoon, with specialty coffee, matcha and homemade cakes alongside. The room is bright and the tables outside face the beach across the road. It is the kind of place for a slow morning after a swim, or a late breakfast on a day when the tide has taken the beach away. Weekends are busy; midweek mornings are the calm ones.
Saint-Malo
Example photo of the cuisine — not photographed at this venue Nadin Sh / Pexels
3 Chaussée du Sillon, 35400 Saint-Malo
The Brasserie du Sillon stands right on the seafront promenade, ten minutes on foot from the ramparts, with the beach and the tide in front of the windows. It is a seafood house first: oysters and whelks from the bay, a Royal Sillon platter stacked with crab, langoustines and prawns, grilled fish of the day and moules-frites. The menu changes every six to eight weeks with the season, and there is meat for those who did not come for the sea. Between lunch and dinner the room becomes a tea room, which makes it a good stop after a long walk along the Sillon. The dining room is level and accessible, and the terrace faces the water.
Pula · Fish and seafood · Takes reservations
Stoja 23, 52100 Pula
Mon–Sun 13:00–23:00
Oštaria Gina is a small restaurant on Stoja with nine tables and views towards the sea and pine woods. Wine is central to the way the kitchen works. The team chooses bottles for the day and creates dishes to accompany them, taking account of the weather as well as the ingredients its trusted suppliers can provide. Local fishermen bring fish from the night's catch, and agricultural producers contribute fresh produce. This creates a changing daily menu rather than an offer that can be assumed to remain identical from visit to visit. Traditional Istrian food sits alongside an interest in natural wines and older approaches to winemaking. The hosts describe tasting the selected wines and the food prepared for that particular day as the heart of a meal here. When circumstances allow, they also explain how individual dishes are made and share something of their kitchen knowledge. The family history reaches back to farming and food production in the nineteenth century. Gina continued that tradition by opening Buffet Gina in 1969, after earlier work in hospitality. The family's account recalls a jukebox supplied with records by sailors and travelers, simple snacks of prosciutto, cheese and salted sardines in colder weather, and an outdoor charcoal grill in warmer months. Those details belong to its history, while today's restaurant places the relationship between wine and the day's food at the forefront. With so few tables, arranging a visit directly with the restaurant is especially useful. Reservations can be discussed by phone or email.
Pula · Mediterranean · Dinner · Seating indoors
Stoja 4, 52100 Pula
Milan combines a restaurant, hotel and enoteca at Stoja 4 in Pula. The Matić family describes the business as a project carried forward by three generations, with Istrian ingredients at the centre of its cooking. Its culinary approach connects Mediterranean and continental influences while allowing the main ingredient to remain recognizable. Preparations range from simple dishes to more elaborate plates, with an emphasis on aromas and flavors rather than excessive intervention. One particularly personal ingredient is the family's own olive oil, made from olives grown just a few kilometers from Milan. The restaurant uses it to enrich its food and connect the table with the nearby landscape. Inside, contemporary design is combined with Art Deco elements. The family presents the dining room as a setting for both business meals and private occasions, with attentive but unobtrusive hospitality. The enoteca offers another part of the experience: a space conceived for conversation, privacy and time spent with the restaurant's food. The hotel and restaurant share the same address and contact number, making direct contact straightforward when planning a meal or an overnight visit. Pula's tourism office lists Milan as an evening dining venue and distinguishes its winter arrangements from the rest of the year. That makes checking the current service before visiting sensible. Together, the family continuity, local olive oil and carefully considered dining spaces give Milan a distinct identity within Pula's restaurant scene.
Pula · Steak and grill · Fish and seafood · Vegetarian
Sisplac 15, 52100 Pula
Mon–Sat 12:00–22:00; Sun Closed
Farabuto cooks on Sisplac in Pula, with an approach built around small producers and whatever ingredients are ready that day. Vegetables, meat and cheese come from small family farms, while its seafood is drawn from the Adriatic around Pula and towards Kvarner. Fish, scampi, shellfish, octopus and squid shape this side of the kitchen. The selection follows the seasons and can change from one day to the next, with the day's catch prepared when it arrives rather than treated as a fixed promise on a permanent menu. Pasta is made in the kitchen: homemade noodles and cheese-filled ravioli are paired with seasonal sauces. A meal can begin with warm house bread and Istrian olive oil, with Belci, Salvela, Chiavalon and Šlajner among the producers the restaurant names. Meat dishes described by the house include pan-cooked young goat, beef cheeks with horseradish and aged ribeye from the grill. These are examples of its cooking rather than a guarantee that every dish will be available on every visit. Alongside the Croatian dishes, the restaurant also offers vegetarian choices. There is outdoor seating for a meal in warm weather and an air-conditioned interior. Guests can arrange a table directly by phone, and the restaurant also advertises takeaway. Free Wi-Fi is available. For visitors interested in seasonal Istrian cooking, the combination of handmade pasta, local oils and a changing seafood selection gives a clear sense of the kitchen's priorities.
Pula · Pizza · Steak and grill · Fish and seafood
Castropola 42, 52100 Pula
Pizzeria Jupiter occupies a side street in central Pula leading towards the Historical and Maritime Museum of Istria. The restaurant opened in 1990 and has developed beyond pizza into a broader selection of pasta, grilled dishes, salads and seafood. Its setting includes two spacious terraces, with the house emphasizing a rustic atmosphere and smaller corners within the larger outdoor spaces. Pizza is baked in a bread oven, and the kitchen describes its dough recipe as a longstanding part of the business. The selection ranges from a simple tomato-and-cheese Margherita to pizzas with prosciutto, seafood, vegetables or truffle sauce. The house Jupiter combines mushrooms, prosciutto, artichoke and egg, while Istriana brings together mozzarella, prosciutto, arugula and cherry tomatoes. Beyond pizza, Istrian pljukanci appear with prosciutto and arugula, and other pasta dishes combine seafood, mushrooms or truffles. The grill section includes beef ćevapčići, chicken, pork skewers and steaks, giving mixed groups several directions to choose from. Seafood dishes include squid, tuna steak and sea bass or sea bream. Pancakes come with a range of sweet fillings, including chocolate, nuts and fruit combinations. Ingredients are bought from local producers whenever possible, according to the restaurant. Jupiter takes guests without reservations. Its name comes from a belief that a temple to the Roman god once stood on the site; the restaurant presents this as a supposition, adding a historical thread to its old-town address.
Pula · Seating outdoors · Takes reservations · Groups and functions
Epulonova 3, 52100 Pula
Restaurant Epulon belongs to Hotel Galija on Epulonova Street in central Pula. The family hotel presents the restaurant as part of its hospitality since 1991, with cooking that draws on traditional Istrian dishes and international recipes. Fresh ingredients from local suppliers guide a seasonal menu, and the kitchen places particular emphasis on homemade food, simplicity and creativity. Rather than describing a fixed set of signature dishes, the house explains its approach through the produce available during each season. This makes it a place to explore the kitchen's current interpretation of regional cooking. A terrace with a movable roof provides 56 seats and can be adapted to summer or winter conditions, giving the restaurant a setting that changes with the weather. The offer also includes a wine list, with food and wine presented together as part of the dining experience. Private meals and events are another part of the restaurant's work. Epulon can be hired exclusively for up to 55 guests, including private parties, corporate dining and wedding receptions. Set menus for these occasions draw on classic Istrian cooking and seasonal ingredients, and the team handles arrangements directly. The surrounding hotel also accommodates business gatherings and seminars, making the restaurant relevant to visitors organizing a meal around a meeting. For travelers staying at Hotel Galija, half-board and full-board dining arrangements are available. The restaurant and hotel share the Epulonova address, while inquiries about a regular visit can be made through the hotel's published contact details.
Rovinjsko Selo · Balkan grill · Vegetarian · Vegan
Rovinjska Ulica 10, 52210 Rovinjsko Selo
Konoba Klepa brings Macedonian cooking and a Leskovac style charcoal grill to Rovinjsko Selo. Its address on Rovinjska Ulica puts it west of the supplied Kanfanar home centre, about four kilometres away in a straight line. The village setting offers an alternative direction for a meal when planning an outing from the accommodation. Meat from the charcoal grill forms one part of the menu, with ćevapi, pljeskavica, ribs and steaks. Alongside these are Macedonian dishes including tavče gravče, with beans, and accompaniments such as ajvar, makalo and šopska salad. Several vegetable preparations are explicitly marked vegan or vegetarian, so the choice extends beyond grilled meat. The drinks selection continues the Macedonian connection through Tikveš wines, Skopsko beer and rakija. Pancakes and syrup soaked semolina cake appear among the desserts. Guests can reserve a table by telephone, and the restaurant also hosts birthdays, christenings and private celebrations. Parking is available for guests, with cards and cash accepted. Rovinjsko Selo belongs to the Rovinj area and lies near Žuntići; Romualdo Cave is northeast of the village restaurant. For visitors staying around the supplied home point, this makes Klepa a nearby option to consider when combining a village stop with exploring the surrounding countryside. The combination of grilled dishes, bean dishes, dips and salads allows a table to choose several different elements of the meal rather than follow a single set menu.
Bale · Fish and seafood · Vegetarian · Takes reservations
La Grisa 23, 52211 Bale
Restaurant La Grisa occupies the former Alla Pace tavern in the old part of Bale and belongs to the hotel of the same name. Its cooking connects the Istrian countryside with the coast, using organically grown vegetables and salad leaves from the house garden and olive oils from its own and nearby groves. The menu moves between familiar regional ingredients and more contemporary combinations. Boškarin, the native Istrian cattle breed, appears as carpaccio with black truffle and as ribs accompanied by a Roman style gnocco, carrot and pickled vegetables. Fish starters include octopus salad with fennel and white fish tartare with citrus. For a warm seafood dish, there is brodet made with octopus, cuttlefish and wild fish, served with polenta. Rigatoni with clams, mussels and queen scallops provides another route through the seafood selection. Main courses include sea bass with cauliflower cream and fennel, while cauliflower with goat cheese and parsley offers a vegetable based alternative. Truffle returns at dessert in black truffle ice cream with vanilla cream and a crumble of almonds and hazelnuts. Lemon crostata, crème brûlée with berries and pistachio mousse give other ways to finish. The restaurant offers a wine list, telephone and online reservations, and free Wi-Fi. In warmer weather, tables in the inner courtyard or beside the cistern bring the meal into Bale's stone surroundings. The setting makes the restaurant an option for pairing a visit to the old town with a meal built around ingredients from Istria.
Novigrad · Mediterranean · Fish and seafood · Vegetarian
Ulica Zidine 14, 52466 Novigrad
Porporela Restaurant & Sunset Bar belongs to Blu Mare Hotel on Ulica Zidine, beside the waterfront of Novigrad's old town. The restaurant combines sea views with Mediterranean cooking under Daniel Engelhardt, whose approach favours regional ingredients and a light, contemporary treatment. A separate sunset bar adds another setting for drinks and smaller dishes, while the restaurant offers a more composed meal. The autumn menu moves between the Adriatic and the Istrian countryside. Sea bass carpaccio is paired with lime, ginger and radish; grilled octopus comes with baby spinach and olive nut pesto. Traditional fuži pasta appears with Istrian truffle and a Malvasia reduction, while pumpkin risotto is accompanied by prawns and sage. These combinations give familiar local ingredients a distinctive arrangement without losing their regional connection. Main courses include the day's fish, served whole or as a fillet with lemon potatoes and seasonal vegetables. Tuna is matched with squid ink pasta, tomato, fermented garlic and preserved lemon. Meat choices include beef tenderloin with a truffle crust and a lamb dish using several cuts. Vegetarian and vegan dishes are explicitly identified, including slow cooked aubergine with bulgur, chickpeas and a red pepper glaze. Desserts continue the individual approach with fig cheesecake, tonka bean crème brûlée and homemade sorbets. For a private gathering, the Chef's Table offers an intimate dining room decorated with vines and wood. Together, the dining room, bar and coastal setting give visitors several ways to enjoy the same address.
Novigrad · Fish and seafood · Seating indoors · Takes reservations
Zidine 5, 52466 Novigrad
Damir & Ornella occupies a small address on Zidine in Novigrad, where the kitchen gives Adriatic seafood a particularly spare treatment. Raw fish, olive oil, salt and pepper form the centre of the cooking, with carefully chosen accompaniments adding different textures and flavours. This is a place to explore the fish itself and the effect of a few ingredients around it. The seafood selection includes raw Kvarner shrimp paired with melon, a combination that sets delicate shellfish against fresh fruit. Raw fish also appears with polenta finished with black truffle. Another preparation brings Adriatic squid together with Istrian olive oil from the Belić family, salt, mixed pepper and aged balsamic vinegar. Scallops and smaller white scallops continue the shellfish theme, while soft crabs are accompanied by olive oil, balsamic vinegar and Malvazija wine. Lobster prepared in the Catalan style is paired with fried asparagus. Alongside these seafood dishes, the kitchen makes its own pasta, including tagliatelle, gnocchi and spaghetti, using stone-ground Italian flour. Homemade desserts provide a final course, and the ice cream has an olive oil accompaniment that carries an ingredient from the savoury cooking through to the end of the meal. Wine is another part of the restaurant's approach to seafood. The dining room has space for roughly two dozen people, making this a compact setting for a meal built around the Adriatic. Dogs are welcome, and reservations can be requested directly.
Novigrad · Steak and grill · Fish and seafood · Vegetarian
Zidine 10, 52466 Novigrad
Mon 18:00–22:00; Tue–Sun 12:00–22:00
Konoba Gatto Nero is tucked into Zidine, a small street close to the sea in Novigrad. Its kitchen combines seafood, meat and homemade pasta, using carefully selected local ingredients, many from organic cultivation. The range makes it possible to approach the meal through several different parts of Istrian cooking, from shellfish to truffles. Seafood preparations draw on Kvarner scampi, squid and octopus, alongside scallops, other local shellfish and John Dory. These ingredients give the coastal side of the menu its character. The meat selection includes beef steak, cheeks and goulash, offering a different direction for guests who prefer a meal from the land. Homemade ravioli, tagliatelle and gnocchi sit between these two strands of the kitchen. Fritaja, the regional egg dish, is prepared with fresh black or white truffles, bringing another recognisable Istrian ingredient to the table. The restaurant also gives attention to vegetarian and vegan diners and to people who need to discuss gluten or other allergens. Guests with particular dietary requirements can raise them with the team when arranging their visit. Outdoor seating adds an alternative to the dining space, and the restaurant welcomes pets. Wi-Fi is available, and payment can be made in cash or with the listed bank cards. Reservations are offered directly by the restaurant. With its combination of seafood, pasta and meat dishes, Gatto Nero gives a mixed group several ways to build a meal around local ingredients without all choosing the same style of food.
Novigrad · Fish and seafood · Vegetarian · Seating outdoors
Rivarela ulica 17, 52466 Novigrad
Stars Restoran occupies a spot on Rivarela, the waterfront along the southern side of Novigrad's old town. The nearby cinema CMIK and the coastal promenade make it easy to combine a meal with a walk through this compact part of town. It is a family restaurant established in 2009, with a terrace facing the sea. Seafood is the natural starting point here, although the menu also leaves room for guests who prefer something from the land. A meal might begin with octopus salad or anchovies, followed by grilled fish, squid or shellfish cooked in buzara sauce. Pasta and risotto provide another way into the coastal cooking, while vegetarian spaghetti offers an alternative to the fish dishes. The selection changes with the catch and the season, so choosing what appeals on the day is part of the experience. The setting gives the restaurant much of its character. Rather than travelling out into the countryside for a meal, guests can stay beside the water and watch the waterfront around them. The terrace suits visitors who want the view to be part of the occasion, with conversation and a succession of dishes taking centre stage. Tables can be reserved by telephone. For a holiday based in Novigrad, Stars offers a straightforward combination of family hospitality, a substantial seafood choice and an old town location that works naturally with exploring on foot.
Novigrad · Steak and grill · Fish and seafood · Seating outdoors
Rivarela ul. 21, 52466 Novigrad
Mon–Sun 11:00–22:30
La Rivarella is a family restaurant on Novigrad's Rivarela waterfront, with a terrace directly beside the sea. Established in 2023, it brings together the work of a chef and his parents. His route home included kitchens at the Dolder Grand in Zürich, Grand Tirolia in Kitzbühel, and Vienna's Plachutta and Figlmüller. That background informs a restaurant centred on personal hospitality, Adriatic ingredients and carefully assembled plates. Fish and homemade pasta are prominent, with several dishes showing how the kitchen combines familiar ingredients with a more elaborate presentation. Pearl of the Adriatic pairs scampi with a crisp cuttlefish ink base, herb oil and foam. Lobster tagliatelle comes with tomato sauce, basil, claws and tail, and is presented as a dish to share. The house surf and turf brings steak and scampi together with mushroom, roasted cherry tomato, mashed potato and a dark jus. There are simpler ways to begin, too. The starters include Istrian prosciutto, a selection of cheeses, beef tartare, vitello tonnato and sea bass carpaccio. The wider menu follows the catch and the season, while the family's cooking also draws on Istrian truffles and olive oil from neighbouring producers. Children's portions are available across the menu, making the restaurant practical for a family table as well as a meal for two. Reservations are taken over WhatsApp. The waterfront terrace is the defining setting: a place to settle into a shared meal with the sea immediately alongside.
Novigrad · Steak and grill · Fish and seafood · Vegetarian
Mandrač 12, 52466 Novigrad
Konoba Parangal stands beside Novigrad's mandrač, the small old harbour where boats remain part of the view. This family tavern has been here since 2016, with tables outside beneath old olive trees and shade sails. Its name comes from a traditional fishing line with smaller hooked lines attached along it, a fitting connection to the seafood on the menu. The kitchen prepares fish from the grill, baked in salt or in buzara sauce, with chard and potatoes alongside. Mussels, scallops, scampi and lobster also appear in buzara, the Adriatic preparation based on white wine, garlic and parsley. A house fish platter and mixed fried fish are intended for two people. Meat dishes broaden the choice beyond the catch. Beef steak, Istrian pork loin, skewers, pork ribs, ćevapi and pljeskavica are among the grilled options. Pasta includes fuži with truffles and prosciutto, as well as gnocchi, spaghetti and tagliatelle. Diners choosing dishes without meat or fish can look to four-cheese gnocchi, vegetable spaghetti, breaded mushrooms, grilled vegetables and salads. Istrian wines include bottles from Kozlović, Kabola and Deklić. The harbour setting and the broad menu make the experience that of a traditional konoba, with familiar regional dishes and room to choose between land and sea. Tables can be arranged by phone, which is especially useful during the busy season. Inside, old photographs of Novigrad and windows facing the harbour continue the connection between the dining room and the town outside.
Novigrad · Fish and seafood · Lunch · Dinner
Svetog Antona 38, 52466 Novigrad
Restaurant Marina is the shared project of chef Marina Gaši and sommelier Davor Buršić in Novigrad. Their approach begins with the Adriatic and with the ingredients available from it, allowing the meal to take shape around the catch, the season and the chef's ideas. Fishing, olive growing and winemaking are part of the Istrian background that informs their work. Rather than promising a fixed sequence of dishes in advance, Marina creates a changing tasting experience. Weather conditions and the relationship with fishermen help determine what reaches the kitchen, and the resulting menu leaves room for ingredients that guests may not have tried before. The emphasis is on discovering what a particular day's produce can become through the chef's preparation. There are shorter and longer tasting formats: the midday selection offers four or six courses, while the evening selection has six or eight. Desserts are chosen from the daily selection, giving the meal another element that can change from visit to visit. Davor's role brings wine into the experience, with choices from Istria and nearby wine regions accompanying the food. The restaurant asks guests to reserve, giving the kitchen time to prepare for the people coming to the table. It suits diners who enjoy handing the choice of individual dishes to the chef and following a meal as it unfolds. At this address on Svetog Antona, seafood and wine are the two connected parts of a personal interpretation of Istrian cooking.
Novigrad · Burgers · Fish and seafood · Vegetarian
Stancija Rossello 36, 52466 Novigrad
Mon–Sat 12:00–21:00; Sun Closed
Konoba Anni is a family tavern at Stancija Rossello, on the approach to old Novigrad. Parts of the original stone walls remain inside, while the rest of the room has been given a more contemporary finish. Outside, kiwi vines form a canopy over the terrace, becoming thicker through summer and carrying fruit above the tables towards the end of August. The kitchen combines traditional Istrian cooking with burgers and a selection of seafood dishes. Its menu changes with the season while retaining house specialities. The pictured selection includes a double burger, a pulled pork burger, fried calamari, seafood paella and a shellfish pan. Octopus salad, bruschetta, chicken salad and the house spaghetti add further possibilities, alongside a tapas selection for a different style of meal. Bread, olives and homemade aioli arrive before the order, setting a simple, sociable beginning to the visit. Croatian white and red wines share the drinks selection with beer and classic cocktails. The setting also has a communal side: important football matches are shown with a projector on the terrace. Families, children and dogs are welcome. Vegetarian and gluten-free options can be discussed with the staff, as can other allergen questions. There is free parking directly opposite, Wi-Fi for guests and a choice of card or cash payment. Reservations are recommended during the busy season. Anni brings together a vine-covered terrace, a family kitchen and enough variety for diners to choose between regional cooking and a burger.
Hornbach · Steak and grill · Burgers · Fish and seafood
Bahnhofstraße 4, 66500 Hornbach
DAS LOKAL occupies the former Capito address on Bahnhofstraße in Hornbach, beside the Pirminiushalle. Its indoor restaurant and Paradiesgarten give it two distinct settings: a room for a meal with friends and a garden beneath old trees for relaxed gatherings. The neighboring Paradiesgartenweg begins next to the beer garden, with a playground and other leisure facilities close by. The food combines substantial classics with salads, pasta and smaller plates. Starters include tomato cream soup, beef carpaccio, gratinated sheep’s cheese and falafel with hummus. Salads come with homemade dressing and toppings ranging from roast beef to prawns or falafel. Broad ribbon noodles are prepared with olive oil, garlic, olives and peppers, or with basil pesto and market vegetables. The steak selection includes roast beef, Iberico pork, beef fillet and turkey. For groups of four steak diners or more, side dishes arrive as a shared table buffet. Other choices include an Iberico schnitzel and the Hornburger, served on brioche with Emmental, braised onions, cabbage and barbecue sauce. Children have a separate selection of schnitzel, pasta, nuggets and fries. Chocolate cake, sorbet and puff pastry provide dessert options. Food also anchors the events program, which includes steak specials, a changing three course dinner, grilling evenings and live music. Private celebrations can use the restaurant, additional rooms upstairs or the neighboring hall, while catering brings the kitchen to events elsewhere. Reservations and celebration enquiries are handled directly by Christian and the team.
Sveti Lovreč · Fish and seafood · Seating indoors · Seating outdoors
Vošteni 19, 52448 Sveti Lovreč
Fri–Sun 15:00–22:00; Mon–Thu Closed
Tomažova Konoba is the Vošten family's tavern and agritourism business at Vošteni, near Sveti Lovreč. The family prepares traditional Istrian food and produces cured meats of its own, making the relationship between the dining table and the household's food production central to a visit. The tasting selection brings together prosciutto, dried ombolo, pork neck, pancetta and sausages with four types of cheese. Homemade bread and extra virgin olive oil accompany these, followed by dessert. Aperitifs from Old School Distillery introduce another local product, and wine is included in the tasting arrangement. Beyond the cured meat selection, the tavern describes its kitchen as preparing meat and fish dishes from old Istrian recipes, with an emphasis on slowly prepared homemade meals. The family's meat products are processed by hand without smoking, using sea salt and pepper and avoiding added flavor enhancers. Indoor seating accommodates thirty guests; including the terrace, the total rises to sixty. Tables can be reserved by telephone or email. Groups are welcome, including visitors arriving together on an excursion. The family also presents the possibility of visiting a nearby distillery to see local spirits being made. A natural spring close to the tavern gives walkers another place to explore, while the fortified town of Sveti Lovreč provides a further stop in the area. Together, the tavern, cured meat production and surrounding countryside offer several ways to approach a visit, whether the main interest is a shared tasting or a longer meal.
Svetvinčenat · Pizza · Vegetarian · Gluten-free options
Svetvinčenat 71, 52342 Svetvinčenat
Pizzeria Grimani stands at Svetvinčenat 71, near the town's central square and Morosini-Grimani Castle. Its menu centres on pizza, with both smaller and regular sizes and a broad choice of toppings. The house Grimani starts with tomato, cheese and oregano, then lets guests choose the remaining ingredients. This gives it a different role from the fixed combinations elsewhere on the menu: it is a starting point for building a pizza to suit an individual appetite. Regional ingredients appear in the Domaća, which combines sausage and ombolo with olives, and the Istriana with prosciutto and olives. Napoletana uses salted sardines and capers, while the tuna version pairs tuna with olives. Mushroom pizza, a four cheese option and Vegetariana with mushrooms, artichokes, corn and peppers give several alternatives to the meat toppings. There is also a rocket pizza with cherry tomatoes and Grana Padano, and a cream based Bianca with cheeses and cherry tomatoes. Those looking for a stronger flavor can choose Diavolo with hot peppers, kulen, Tabasco and olives. The menu offers a gluten free pizza base, hemp dough and filled crust as additional choices. For something sweet, it also lists pizza dough with Nutella. The location allows a pizza stop to be combined with a walk around Svetvinčenat's compact centre. Visitors interested in the castle can plan both around the same square, with the pizzeria providing a straightforward meal focused on choosing a size, base and combination of toppings.
Prodol · Pizza · Steak and grill · Fish and seafood
Prodol 35A, 52208 Prodol
Luna is a restaurant and pizzeria in Prodol, a village in the municipality of Marčana. The house dates its beginnings to 1995 and provides a substantial amount of seating: three indoor rooms accommodate two hundred guests, with another hundred places on the terrace. That layout gives it scope for both ordinary meals and private gatherings. Air conditioning, a heated terrace, a children's corner and parking are among its stated facilities. The menu ranges well beyond pizza. Seafood choices include grilled squid with Swiss chard and potatoes, a fish platter for two, and scampi prepared either on the grill or in buzara sauce. Pasta can be ordered with truffles, seafood, mussels or a Bolognese sauce. Meat dishes include ribeye with potatoes and sautéed mushrooms, roast veal, stuffed pork fillet and chicken prepared in the Viennese style. An eggplant dish combines tomato, mozzarella and Parmesan. The pizza selection moves from familiar combinations to toppings with an Istrian accent. Alongside margherita and mushroom pizzas are versions with prosciutto and olives, truffle spread and Grana Padano, or mozzarella, rocket and cherry tomatoes. A vegetable pizza includes mushrooms, seasonal vegetables and olives. Desserts include strawberry cheesecake, lava cake with ice cream, panna cotta and pancakes with several fillings. Luna welcomes pets and offers takeaway, wireless internet and card payment. Reservations can be requested by telephone or through the restaurant's booking form, with space to discuss the size and needs of a visiting group.
Zweibrücken · Steak and grill · Fish and seafood · Takeout
Poststraße 33, 66482 Zweibrücken
Gleis 3 stands close to Zweibrücken railway station on Poststraße, in a listed building dating from 1932. Its Italian inspired exterior, historic facade and arcade give the restaurant a character quite different from an ordinary station stop. Inside, a central bar divides the space into restaurant and bistro areas, allowing the two sides of the business to share one room. Jeannette and Christian Landoll are the owners. The cooking brings together salads, pasta, schnitzel and beef steaks, with changing creations alongside the main selection. A Niçoise salad combines tuna, olives, onion rings and boiled egg; other salads add turkey, sliced rump steak or prawn skewers cooked in herb butter. Dressings include the house recipe, oil and vinegar, and a balsamic option. Pasta ranges from spaghetti with homemade Bolognese to a spicy house preparation with cream, sambal, pesto and garlic. Tube pasta comes with homemade basil and nut pesto, roasted garlic and cheese. Pork schnitzels use the kitchen’s own toasted bread coating. They can be ordered simply with fries and salad, with mushroom cream, or topped with mushrooms, Camembert and Edam. Rump steak is paired with cognac and pepper cream sauce, while several flavored butters offer an alternative accompaniment. The wine selection reaches from the Palatinate through Italy, France and Spain to South Africa. Tables are reserved exclusively by telephone, and the same number handles orders for the restaurant’s collection service.
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