Restaurants, cafes and bakeries in Slatine

Outeiro, 7, Artes, 15968 Ribeira

+34981872775

Asador O Matadero is a grill restaurant in Artes, within the municipality of Ribeira. Its cooking puts meat and fish over the coals, supported by vegetables and other ingredients bought from nearby markets. The restaurant has operated for more than three decades and has renewed its dining spaces while keeping traditional cooking at the centre of the offer. Beef is a particular focus. The menu distinguishes between cuts and breeds rather than treating every steak as the same choice: entrecôte, tenderloin and picanha sit alongside larger bone-in cuts and a hot-stone tasting of several meats. Availability changes, so this is a place to ask the team which cuts are being served and how a larger piece should be shared. There are other ways to explore the grill. Cod is served with confit onion and sliced potatoes, while small local cuttlefish come from the hot plate with garlic oil. Ibérico pork, a beef burger in artisan bread and a brioche filled with slowly cooked beef rib broaden the menu. Seafood starters include options such as squid, razor clams and scallops, keeping the connection with Ribeira's coast alongside the meat specialities. Desserts include baked cheesecake, a warm white-chocolate preparation and a mango sorbet with Albariño. The restaurant also offers a weekday set menu and can arrange tailored menus for groups. Contact it directly to discuss the day's cuts, larger meat orders or a celebration. That conversation is particularly useful here, because the choice of cut, weight and preparation shapes the meal as much as the choice of dish.

Be the first to rate this place — a photo helps too

Calle Alcalde Marcial Sánchez Velázquez, Puerta del Sol, 35610 Caleta de Fuste

+34605702233

Ascensión is tucked into Puerta del Sol Plaza in Caleta de Fuste. Its menu combines grilled meats, fish and vegetarian dishes with sauces and accompaniments that give familiar ingredients a different character. It is a place to consider for a meal where choosing between several courses is part of the occasion. Starters range from tomato and orange soup to homemade chicken liver pâté with plum and ginger jam. Burrata comes with slowly roasted cherry tomatoes, while baked Camembert is paired with palm honey. Prawns take several forms, including a garlic preparation with mushrooms and chilli. Fillet steak is a central part of the meat selection. The house version has a port reduction with mushrooms and onion; another preparation pairs bacon-wrapped medallions with black pudding and Drambuie sauce. Chicken stuffed with apricot and pistachio brings fruit and nuts into the main courses. Fish choices include citrus-marinated tuna tataki, baked cod with mango sauce, and salmon wrapped in filo pastry with prawn mousse. Vegetarian diners can choose wild mushroom and walnut risotto or vegetable lasagne with local goat's cheese. The restaurant asks guests to discuss allergies and dietary requirements with the team before ordering. Tables can be reserved by phone. For visitors planning a shared evening, the combination of straightforward grilled dishes and more elaborate preparations gives everyone several routes through the menu without requiring the whole table to eat in the same style.

Wittener Straße 31A, 58285 Gevelsberg

+49 2332 7573435

A restaurant with seating on Wittener Straße in Gevelsberg.

Be the first to rate this place — a photo helps too

Calle Ramón de Cala, 13, 11403 Jerez de la Frontera

+34675548584

Atuvera is a gastro-tavern beside the Lola Flores monument in Jerez's San Miguel neighbourhood. Its name pays tribute to the singer, and the setting is part of the appeal: the restaurant describes its home as former sixteenth-century stables in a protected building. The result is a place where a meal connects with the city's musical and architectural character without taking the form of a formal heritage visit. The cooking travels beyond a strictly traditional tapas menu. Published dishes include lamb skewers with spiced couscous and a squid-filled mollete with Manzanilla sherry aioli. A cold selection includes a couscous salad with peach vinaigrette. These combinations show how the kitchen places local ingredients and wines alongside influences from farther afield, rather than limiting the table to one familiar regional repertoire. Sherry remains a strong local thread. The region's wine council lists Atuvera as a place to explore styles including Fino, Amontillado, Oloroso and Palo Cortado, and records mussels with Thai-style vinaigrette among its food pairings. Ask the team about the wines and dishes available during your visit instead of assuming a particular pairing is permanent. The informal format suits visitors exploring San Miguel who want an evening centred on several flavours and conversation. Book through the restaurant's own reservation link and confirm service times directly. The restaurant is associated with Apartamentos Jerez, with its own table-reservation service for diners exploring the neighbourhood.

1 digue Gaston Berthe, 62100 Calais

+33321346807

Au Côte d'Argent sits at the entrance to the Calais seafront on digue Gaston Berthe, with a panoramic view over the beach and sea. A covered terrace and direct access to the beach make the setting part of the visit, while the nearby Dragon de Calais provides another reason to explore this stretch of waterfront. Chef Bertrand Lefebvre and his wife run a house whose stated philosophy has remained focused on local, seasonal ingredients since 1990. The kitchen describes its dishes as entirely homemade and works with local producers and fishermen. Seafood has a substantial place on the menu. Platters combine crab, oysters, langoustines, whelks and prawns, accompanied by rye bread, mayonnaise and shallot vinegar. Other preparations include oysters gratinated with chorizo and Espelette pepper, sole cooked meunière, turbot with lemon sauce and Calais lobster served with an American-style sauce. The menu also gives diners several routes away from shellfish. Beef fillet with pepper sauce and veal sweetbreads with morels represent the meat dishes, while a separate vegetarian section lists warm goat cheese salad, vegetable cream soup, omelettes, seasonal vegetables and tagliatelle with tomato and basil. Vegetable couscous with quinoa offers another option. Cheese, sorbets and a selection of desserts round out the meal. The restaurant explicitly notes that dishes depend on supplies, a useful reflection of its emphasis on fresh ingredients. For visitors staying in Calais, it combines a proper seated meal with time beside the water, and its range of dishes gives a mixed group more flexibility than a seafood-only address.

5 route du Moulin, 12320 Conques-en-Rouergue

+33565698443

Auberge Aux Portes de Conques is a hotel and restaurant in Saint-Cyprien-sur-Dourdou, within the commune of Conques-en-Rouergue. Stéphanie and chef Christophe have welcomed guests here since 2007. The restaurant combines an indoor dining room with a flowered terrace shaded by trees, giving visitors a choice of settings within the same village inn. There is free parking behind the hotel, and tables can be reserved by telephone. The cooking has a strong regional character. Starters range from country charcuterie and seasonal raw vegetables to salads with cured duck, ham, or Roquefort. Soup and local tripous provide warmer alternatives. Main courses include duck confit, trout fillet, veal kidneys, and Aveyron veal with a cep mushroom sauce. Beef is served with Roquefort sauce, while an omelette with ceps offers another way to enjoy the mushrooms. Guests can choose individual dishes or follow one of the set menus. Regional cheeses have their own place at the end of a meal. The homemade dessert selection includes walnut tart, chestnut crème brûlée, and profiteroles, keeping the final course close to the inn's traditional style. A children's menu is available, and prepared trays can be ordered to take away. The dining room seats forty people and the terrace fifty according to the house's service information. With its ten guest rooms above and its restaurant below, the auberge brings accommodation and a substantial village meal together in one address.

Route de Pont-de-Nant 10, 1880 Les Plans-sur-Bex

+41244981495

Auberge de Pont-de-Nant sits at 1,253 metres at the entrance to the Vallon de Nant, beneath the Grand Muveran. The mountain setting is central to a visit: the inn is a stop on the Tour des Muverans, and the La Thomasia alpine botanical garden is around 100 metres away. Jordi, Maddy-Ann and Marco lead the current team. The kitchen follows the seasons. Its autumn menu includes venison with homemade spätzli, wild-boar parmentier and trout from Vionnaz that is marinated and smoked in-house. A mushroom small-spelt risotto provides a vegetable-focused alternative, while cheese fondue comes with several possible variations. Children have a smaller chalet macaroni dish. These are seasonal examples, so consult the current card before a special journey. Desserts continue the regional and autumn themes, with roasted figs, a raisinée cheesecake and a chocolate dessert with chestnut mousse. A shared hunter's caquelon is offered for at least two people. Reserve a table in advance, since the inn specifically warns that availability is limited during its autumn service. Access needs planning in winter. In summer the road reaches the inn and public parking is available. From roughly November to April, the last two kilometres close to vehicles; guests continue from Les Plans-sur-Bex on foot or with appropriate winter equipment, depending on conditions. Check the current route and opening dates directly, including the scheduled November closure. This is a destination meal in the mountains rather than a town-centre restaurant.

Polissal, 12320 Saint-Félix-de-Lunel

+33565446154

Mon–Fri, Sun 11:00–14:00; Sat Closed

Auberge de la Cascade is a country restaurant in Polissal, in the commune of Saint-Félix-de-Lunel. Established in 1921 by the grandparents of the current owner, Laurence Bony, it grew from a small rural café into a restaurant with several dining spaces, a bar, and a room for gatherings. A stream and waterfall form part of its surroundings, while two car parks serve the property. The kitchen works mainly with fresh, local ingredients and prepares homemade dishes rooted in family recipes. Its specialities include calf's head, stockfish, kid goat with sorrel, and lamb sweetbreads in puff pastry. A soft chocolate cake is among the house desserts. Alongside these regional dishes, the restaurant offers dishes of the day and several menu formats, giving diners different ways to explore the cooking. The main dining room accommodates eighty people, while a separate air conditioned veranda seats twenty-five for private or family meals. Outside, a shaded terrace provides another setting for a meal or a pause beside the countryside. Groups can also arrange the dedicated function room, which has space for forty people and equipment including a microphone, sound system, and projector. It can be hired for meetings, gatherings, buffets, or dancing, with refreshments and a meal available as part of an arrangement. The house asks visitors to reserve their table by telephone. Its combination of regional food, family history, and flexible rooms makes the auberge a practical meeting place as well as a restaurant.

La Porte, 35430 Saint-Jouan-des-Guérets

+33259291174

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.

41 Sarré, 49350 Gennes-Val-de-Loire

+33241518132

Auberge du Moulin de Sarré brings the local fouée tradition into the setting of a working mill at Sarré, near Gennes. These small pockets of bread are made with stoneground flour from wheat milled at Sarré, connecting the restaurant's central speciality directly to the work of the mill. The house explains the bread's origins through the old practice of using leftover dough while a bread oven warmed up, then eating the small breads immediately with fillings. Here, the fouée menu supplies a succession of accompaniments rather than a single plated main course. Fresh butter, poultry rillettes from Ferme de la Touche, homemade spiced courgette terrine and white beans accompany the bread. Another filling, called the miller's stuffing, combines tomato, fresh mushrooms, ham and onion with fennel. Salad, cheese and a seasonal dessert complete the meal, with Anjou red wine served alongside it. A separate trout option adds fish cooked in the wood oven and Anjou white wine before the fouée selection; this preparation must be arranged ahead because of its cooking time. The auberge has three dining rooms and also welcomes private groups, offering exclusive use of the rooms, traditional menus and arrangements involving entertainment or dancing. Local performers and themed events form another part of the restaurant's life. Its emphasis stays on bread, regional accompaniments and shared tables, with the mill's flour giving the meal a particularly clear connection to its surroundings.

Rue de Liboichant 46, 5550 Alle-sur-Semois

+3261213000

Auberge d'Alle offers a more leisurely restaurant stop on Rue de Liboichant in Alle-sur-Semois. Carole Hulsebos and her team run the hotel and restaurant, whose dining room includes a fireplace. The house describes a flexible menu from which guests can compose a meal of three, four or five courses, so this is a useful address when the meal itself is part of the evening's plan. The restaurant's dedicated dining page emphasises fresh ingredients and a menu that changes with the seasons. Its published dinner service runs from 18:30 to 21:00 every day. Check the current menu and service arrangements directly before travelling, particularly if there is a particular ingredient you hope to try or a dietary requirement the kitchen needs to consider. Art is another distinctive part of the Auberge. The Corneille bar displays works by the artist whose name it carries, and other artists' work is shown through the hotel. In good weather, the terrace opens for drinks and outdoor meals. The setting therefore offers a choice between an indoor evening around the dining room and a meal outside when conditions allow. A separate private room is available for small dinners or meetings by arrangement. Contact the Auberge rather than assuming that space or a terrace table will be available on arrival. Its direct telephone and email lead to the team at 46 Rue de Liboichant; use them to reserve the table and agree the format of your visit.

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.

Kleine Markt 1, 4381 EJ Vlissingen

+31118578163

Tue–Sat 9:00–17:30; Sun, Mon Closed

BLOOM is a coffee bar on the Kleine Markt in the centre of Vlissingen, the kind of place the town did not have for a long time: specialty coffee made with care, matcha and chai, and a lunch card of homemade bagels, wraps and the classics, with smoothies and cakes alongside. Ingredients are fresh and, where it makes sense, from Zeeland. It opens at nine, which makes it a good first stop before a day on the boulevard or the beach at Vlissingen, and it stays a calm room for a coffee break in the afternoon. Closed on Sunday and Monday.

Hauptstr. 119, 58675 Hemer

+49 2372 7210295

Snack bar in the Westig district with döner and pizza.

Be the first to rate this place — a photo helps too

Seika Zaida, 81120 Podgorica

+38267160393

Mon 08:00–00:00; Tue 08:00–00:00; Wed 08:00–00:00; Thu 08:00–00:00; Fri 08:00–00:00; Sat 08:00–00:00; Sun 08:00–00:00

Babi Gourmet & Wine sits inside Capital Plaza on Šeika Zaida, the business complex in the newer half of Podgorica. It is one of the more recent openings in the city and seats about ninety, which makes it a large room by local standards and a practical one for a group. The kitchen is deliberately international rather than Montenegrin, and the range is wider than most: tacos and tortillas alongside sandwiches, meat and fish specialities and salads, with vegetarian dishes treated as part of the menu rather than an afterthought. In a country whose restaurants lean heavily on grilled meat and Adriatic fish, that breadth is the reason to know about the place. The house describes what it is aiming at as a calm, pleasant and comfortable room, and the location follows from that — a business address rather than a tourist one, quieter in the evening than the streets around the old quarter. Tables can be reserved, and the kitchen delivers. It is open every day from eight in the morning until midnight, straight through. Capital Plaza is in the Preko Morače district, west of the river, and it is signposted — the tower is one of the taller buildings in the city, which makes it easy to steer towards on foot. Šeika Zaida is named after Sheikh Zayed of Abu Dhabi, whose foundation helped fund this part of the city, and it runs parallel to the main road out towards the airport. You will find Babi at Šeika Zaida, Capital Plaza, 81120 Podgorica.

Hauptstr. 296, 44649 Herne

+49 2325 9618778

Independent bakery in the Wanne district of Herne.

Be the first to rate this place — a photo helps too

Kossuth tér 6, 3910 Tokaj

+36204481710

Thu–Sun 12:00–20:00; Mon–Wed Closed

Bacchus Étterem is a family restaurant on Kossuth Square in the centre of Tokaj. Renewed in 2026, it combines an updated dining room with the familiar atmosphere of a family business, while its terrace gives guests a place to eat outdoors on the square. It is a convenient setting for a proper seated meal during a visit to the town, with Hungarian dishes at the heart of the kitchen. The menu ranges from generous soups to richly sauced main courses. Pork goulash, catfish fisherman's soup and mushroom cream soup with tarragon offer different ways to begin. Catfish paprikash comes with dill-flavoured curd-cheese potato dumplings, while crispy trout is paired with almonds and fries. The Bacchus roast brings pork shoulder, ribs and knuckle together in a Hungarian-style preparation with rösti, making it a particularly substantial choice. Other options include confit duck with red cabbage, breaded or stuffed chicken, and pork tenderloin with smoked-cheese sauce. Vegetarian guests have breaded Trappist cheese or seeded Camembert with forest fruits. Half portions of selected soups, schnitzel and cheese dishes help when a full main would be too much. For dessert, look for curd-cheese dumplings with plum, vanilla and sweet sour cream, or the seasonal fruit pie. A meal here suits a relaxed lunch as well as an early dinner. Opening is currently concentrated from Thursday to Sunday, so plan around that schedule and telephone to arrange a table. The restaurant's own menu is the place to check seasonal additions before choosing what to order.

Marburger Str. 41, 57223 Kreuztal

+49 2732 7657054

An independent bakery in central Kreuztal.

Be the first to rate this place — a photo helps too

Lange Str. 76, 44532 Lünen

+49 2306 259454

A bakery on Lange Straße in the centre of Lünen.

Be the first to rate this place — a photo helps too

Bahnhofsplatz 1, 57368 Lennestadt

+49 170 2665035

Tavern by the Grevenbrück train station with home-style German cooking.

Be the first to rate this place — a photo helps too

Avinguda del Rei Jaume I 97, 07180 Santa Ponsa

+34971691082

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

Balcón de María sits on the Avinguda del Rei Jaume I in Santa Ponsa and sells itself as one place with every experience in it. That is a fair description of the range: pinchos and tapas, what it calls crispy pizza, and a cocktail bar, under one roof. The distinction between pinchos and tapas is worth knowing before you order. A pincho is a single mouthful on a piece of bread, held together with a stick and eaten standing, counted at the end by the sticks left on the plate; a tapa is a small dish. Both are Spanish, and few places on a Mallorcan resort strip bother to serve the first properly. The house keeps separate cards for breakfast, for children, for desserts and for cocktails, and delivers through Glovo, Just Eat, Uber Eats and On The Road — four services, which in a resort town means it is used by people staying nearby as much as by people walking past. It opens every day at half past twelve and runs to eleven at night, to midnight on Friday and Saturday. It is part of the same Mallorcan group as Mercader del Mar, a few doors along the same avenue, so the two are an easy pair to alternate between over a week without eating the same thing twice. Santa Ponsa is about twenty minutes west of Palma, and this avenue is where most of its kitchens are — a walk of a few minutes from the beach and from most of the apartments. You will find Balcón de María at Avinguda del Rei Jaume I 97, 07180 Santa Ponsa.

Auf den Goldäckern 7a, 59192 Bergkamen

+49 160 1429460

A burger restaurant in the Oberaden district of Bergkamen offering delivery and takeaway.

Be the first to rate this place — a photo helps too

Via dal Bagn 5, 7500 St. Moritz

+41818332579

Banfi's is a family restaurant on Via dal Bagn in St. Moritz Bad, with a kitchen that puts homemade preparations at the centre of its cooking. Soups, gnocchi, tagliatelle, burgers and desserts are made in house wherever possible. Its menu brings together familiar Alpine comfort food, Italian influences and a Thai curry, giving the small restaurant a broader range than its location might suggest. Beef tartare and cordon bleu are the two dishes most closely associated with the house. The tartare starts with beef fillet chopped by hand and dressed to order with oil, lemon, onion, capers, cucumber, spices and egg yolk. The cordon bleu uses pork filled with ham and cheese, finished with a homemade rustic breadcrumb coating. Larger versions can be arranged in advance. Red Thai curry offers another direction, combining vegetables, mushrooms and rice with a choice of prawns, chicken or a vegetarian preparation. Homemade gnocchi provide a further reason to explore beyond the signature meat dishes. The printed menu appears in four languages, reflecting the international mix of guests, while the dining room keeps an informal approach. Coffee and aperitivo are also part of the restaurant's role as a meeting place in the neighborhood. Telephone reservations are welcomed, and parties of eight or more are asked to agree on a shared menu beforehand. That arrangement gives a larger table a coordinated meal while retaining the personal character of a family business.

Hogeweg 13, 4328 PA Burgh-Haamstede

+31111651429

Mon Closed; Tue Closed; Wed Closed; Thu Closed; Fri 08:00–17:00; Sat 08:00–16:00; Sun 08:00–17:00

Bakkerij Sonnemans is a pastry bakery in Burgh-Haamstede, a dune village on the island of Schouwen-Duiveland in Zeeland. The family has run it for four generations, which in a village of this size makes the bakery a fixed point rather than a business. What is unusual is what grew around it. The same family runs a small hotel behind the bakery, on the Achterweg, and the hotel is also a museum: walking in from the bakery's terrace takes you into rooms furnished as they once were. It is described by the owners as a boutique hotel and museum in one, and it can be visited over a cup of coffee rather than only as a guest. The opening hours are short and want reading carefully, because they changed with the season. From September the bakery opens Friday from eight to five, Saturday from eight to four and Sunday from eight to five. Monday to Thursday it is closed altogether. Anyone driving over for a Tuesday morning coffee will find the door shut. Burgh-Haamstede sits behind the dunes at the western end of Schouwen-Duiveland, north of Walcheren across the Oosterschelde. From Oost-Souburg it is a drive over the barrier dams rather than a short hop, and worth combining with the coast. You will find the bakery at Hogeweg 13, 4328 PA Burgh-Haamstede.

Rua da Caloura 20, 9560-226 Água de Pau

+351296913283

Bar Caloura sits right on the water at Caloura, the small harbor below Água de Pau on the south coast of São Miguel. It began in the 1980s as the place where the local fishermen met, and it has kept that spirit: informal, with a terrace over the sea where the sound of the waves comes with the meal. The kitchen is about fresh fish and seafood - limpets, prawns and the catch of the day from the grill - alongside Portuguese dishes. The restaurant is accessible by wheelchair, takes reservations and also does takeaway.

Be the first to rate this place — a photo helps too

Carretera de Cambalud 1, 35432 Firgas

+34928623751

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

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

Friedensstr. 25, 58239 Schwerte

+49 2303 9660647

Snack bar on Friedensstraße in Schwerte.

Be the first to rate this place — a photo helps too

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/.

Be the first to rate this place — a photo helps too

4835 Cortez Boulevard, Bayport, 34607

+13523404095

Mon–Sat 11:00–21:00; Sun 11:00–20:00

Bayport Inn is a waterfront restaurant on Cortez Boulevard in the coastal village of Bayport, near Weeki Wachee. Seafood is central to its offer, and its setting brings together a dining room, outdoor seating and a bar. For guests staying around Hernando Beach, it provides a different coastal stop from the restaurants clustered along Shoal Line Boulevard. The restaurant describes its food as coastal cooking and combines meals with live music. It is a place to consider when the setting and the evening's entertainment matter as much as choosing a particular dish. Check the current menu with the team if you are hoping for a specific fish or seafood preparation; the day's choice is more useful for planning than an old menu found online. There are practical options for different kinds of visits. The local tourism authority lists dine-in and takeaway service, a children's menu and outdoor seating. Beer and wine are available. If you are choosing between an indoor table and a seat outside, ask what music is scheduled and whether your preferred seating area can be reserved, especially for a family meal or a larger group. Use 4835 Cortez Boulevard for directions. Bayport Inn publishes lunch-through-evening opening hours, with an earlier finish on Sunday. A direct call is useful before a special trip or a holiday visit. Allow time to enjoy the waterfront setting rather than treating it only as a quick food stop on the road.

Jakobstraße 3, 76287 Rheinstetten

+49 7242 6171

Beim Bruderbund is a restaurant and beer garden on Jakobstraße in Rheinstetten's Mörsch district. German cooking provides the starting point, with regional dishes and Mediterranean influences extending the selection. The dining room accommodates up to 130 guests, while the beer garden has another hundred seats for eating outside. The business is represented by Zorica Radulovic-Ibrajter, and the team describes more than three decades of experience in hospitality. The menu moves between familiar comfort food and grilled specialties. Maultaschen, the filled pasta associated with southwestern Germany, appear with onions, mushrooms or a baked topping. Schnitzel, pork tenderloin, rump steak and a mixed grill sit alongside fish and seafood preparations. Pasta and salads provide further choices, while a children's section includes smaller schnitzels and simple side dishes. The restaurant also prepares family celebrations and company functions, with the room and arrangements adapted to the occasion. Its garden offers an alternative setting in suitable weather. Food, sauces and accompaniments are prepared by the kitchen, and the house asks guests to allow time for that preparation. Planning ahead is particularly useful here. Reservations are taken by telephone or WhatsApp, and advance booking is required for weekends and public holidays. Guests should receive confirmation of their request. Payment can be made in cash or with an EC card; credit cards are not accepted. The kitchen concentrates on guests dining at the restaurant and does not take orders for collection.

Keplerstraße 101, 76287 Rheinstetten

+49 7242 4790

Beim Jannis serves Greek food at the clubhouse of MSC Taifun Mörsch on Keplerstraße. Its setting combines an air conditioned dining room for up to a hundred people with a spacious beer garden. Couples, families and larger groups are welcome, and the indoor space can accommodate birthdays, family celebrations and company events. Traditional Greek recipes and Mediterranean ingredients shape the kitchen's approach. A meal can begin with several small dishes. The menu includes tzatziki, spicy feta cream, eggplant cream and vine leaves, as well as warm preparations such as breaded sheep's cheese, grilled peppers and baked eggplant slices. Seafood starters include anchovies, prawns cooked with garlic and tomatoes, and grilled octopus with lemon and olive oil. The grill section covers gyros, souvlaki and bifteki stuffed with sheep's cheese. Mixed plates combine different cuts and preparations, while lamb has a section of its own. Fish and seafood choices include salmon, pike perch, calamari and prawns. There are also dishes from the oven, including moussaka and meat baked with Metaxa sauce and cheese. Vegetarian main courses offer more than a side salad: choices include peppers filled with rice, eggplant filled with vegetables, and briam with sheep's cheese. A separate children's selection includes gyros, schnitzel and pasta. Desserts return to Greek flavors with yogurt, honey and walnuts or galaktoboureko, a pastry filled with semolina cream. Tables can be requested directly from the restaurant, including for gatherings that need a larger arrangement.

Obala 42, 51511 Malinska

+385989638412

Beleca Food&more sits on Obala in the center of Malinska, beside the marina. Its menu brings together Neapolitan pizza, burgers, meat and fish dishes, with coffee and cocktails alongside the food. Pizza starts with San Marzano tomatoes and fior di latte mozzarella. The Margherita adds basil, extra virgin olive oil and Grana Padano, while the Capricciosa brings cooked ham, mushrooms, oregano and Kalamata olives. There is also a substantial choice beyond pizza. Beef tagliata comes sliced with arugula, cherry tomatoes, Grana Padano and balsamic vinegar. A classic beef burger combines lettuce, tomato, caramelized onion and burger sauce in a brioche bun, with a cheeseburger variation for those who want it. A vegetable burger offers another direction, using tomato, lettuce, arugula and pesto. Grilled sea bass or gilthead bream fillet is paired with grilled vegetables, olive oil and lemon, while chicken is filled with prosciutto and cheese and served with a creamy mushroom sauce. Starters include steak tartare with toast and butter, a platter of prosciutto and cheeses, and burrata with arugula and tomatoes. For something smaller, there is focaccia with burrata, mortadella and pistachio pesto. Desserts include cakes, a lava cake and a sweet pizza. Espresso, cappuccino and iced coffee give the drinks menu a familiar coffeehouse side; cocktails range from a Negroni to a Mojito. The waterfront location makes Beleca an option for a meal with friends or a drink beside the marina.

Rossbergstrasse 27, 9058 Brülisau

+41717991167

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.

Paul-Weniger-Str. 22, 59199 Bönen

+49 2383 9670435

Traditional German tavern in Bönen.

Be the first to rate this place — a photo helps too

Koblenzer Str. 111, 57482 Wenden

+49 2762 929813

A restaurant in the Gerlingen district of Wenden.

Be the first to rate this place — a photo helps too

Präsidentenstr. 25, 59192 Bergkamen

+49 2307 9269300

A Turkish charcoal grill restaurant in central Bergkamen offering delivery and takeaway.

Be the first to rate this place — a photo helps too