Restaurants, cafes and bakeries in Trogir

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.

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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 authorized operator of Basì (dumplings). Specialty: 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.

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.

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.

Via Traunter Plazzas 7, 7500 St. Moritz

+41818375050

Restaurant Hauser brings a family confectionery tradition into the centre of St. Moritz. The business arrived here in 1955, when Albert Hauser opened a cafe, restaurant and small hotel after the family's earlier years in Zurich. Today Nina and Nik Hauser carry that history forward, with a restaurant and pastry kitchen sharing the same address on Via Traunter Plazzas. The confectionery remains an important part of the experience, alongside savory cooking and regional ingredients. The restaurant welcomes townspeople as well as hotel guests, and its terrace provides an outdoor setting for a meal. One of the house specialities is Piöda, a hot stone brought to the table so diners can cook their own choice of meat, fish and vegetables. It makes the preparation part of the meal and gives everyone control over how their food is cooked. The kitchen also prepares Grisons specialities and vegetarian dishes. Cakes, patisserie and seasonal sweets come from the house confectionery, with Engadine walnut cake among its familiar products. Behind the food is a family story spanning four generations, from the original bakery and confectionery to the present hotel and restaurant. Architect Robert Obrist gave the building its distinctive form in 1970, placing the new structure on pillars above the existing premises. The family's more recent work includes a permaculture garden in Samedan, another expression of its interest in the ingredients and landscape of the Engadine.

Via Al Confine 16/A, 23823 Colico

+390341930257

Il Mercante al Laghetto pairs the cooking of the upper lake and Valtellina with an unusual setting beside a small natural pond in Colico's industrial area. The restaurant has indoor and outdoor spaces, so it can work for a straightforward lunch as well as a longer dinner. Use the Via Al Confine address when planning a visit; the pond setting is separate from Colico's main Lake Como waterfront. Regional starters include sciatt, taroz, bresaola with rocket and Parmesan, and boards of cured meats or cheeses. The tasting menu is designed for the whole table and begins with a mixed house starter before a selection of first courses and dessert. It is an option for at least two people who want to explore several parts of the kitchen's repertoire together. Handmade pizzoccheri share the menu with Valchiavenna gnocchetti and a wide range of filled pasta. Ravioli can feature perch with butter and sage, whitefish with almonds and lime, or polenta with Casera cheese. Main courses include a breaded veal cutlet, roast veal, ribs with polenta taragna and whitefish in butter and sage. Grilled tomino cheese and seasonal vegetable sides provide additional choices. Children have simpler pasta and chicken dishes, while dessert options include tiramisù, panna cotta and fruit sorbets. The restaurant recommends booking at weekends. It currently serves lunch every day and dinner from Tuesday to Sunday, with Monday evening closed. Telephone ahead to reserve and confirm any particular dish or outdoor seating preference.

Frazione Biosio 1, 23822 Bellano

+390341821362

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

Via Carlo Alberto 8, 23822 Bellano

+390341810317

La Darsena in Bellano brings the Moschetti family's Valtellina cooking to a dining room overlooking Lake Como. Large windows frame the water, and an open kitchen lets guests see the preparation behind the meal. The restaurant is set in the town's old silk-mill complex on Via Carlo Alberto, making it a natural place to pause for lunch or dinner while exploring Bellano. Handmade pizzoccheri are the kitchen's signature, prepared to a longstanding family recipe. Sciatt, the crisp buckwheat fritters with a Casera cheese centre, and a Valtellina starter with bresaola introduce the mountain side of the menu. Local cured meats and valley cheeses, including Storico Ribelle, continue that connection to the region. The lake is equally present at the table. A selection of lake-fish starters includes small fish prepared in carpione, while rice with perch follows the traditional local approach. Trout with citrus gives another fish option. For a meat course, the restaurant offers beef fillet cooked sous vide and finished with whisky and honey, as well as heartier seasonal preparations. Desserts include buckwheat cake and an apple cake based on a family recipe. The wine list and a selection of Italian craft beers provide several ways to accompany the dishes. Reserve ahead if a table by the windows matters to you, particularly at weekends. Monday is the regular closing day, and same-day reservations are handled by telephone. Groups larger than eight should also call so the restaurant can discuss the most suitable arrangement.

Via Vittorio Veneto 29, 23822 Bellano

+390341810307

Cavallo Bianco is a longstanding restaurant and pizzeria on Bellano's lakefront, with an indoor dining room and a terrace directly beside Lake Como. Chef Alberto Riva and Daniela lead a kitchen that combines local lake-and-valley dishes with wood-fired pizza and pinsa. The generous range makes it a useful address for a family meal or for friends returning from a day exploring the eastern shore. Pizza choices run from Margherita and buffalo-mozzarella Bufalina to more distinctive combinations such as pear with Taleggio or apple with Gorgonzola. The house Cavallo Bianco is presented as half pizza and half calzone, with porcini, Parmesan and spicy salami. Vegetarian and anchovy-topped varieties sit alongside the familiar ham, mushroom and four-cheese options. For a meal from the restaurant kitchen, starters include missoltini with polenta, sciatt and smoked trout with orange. Pizzoccheri are available for at least two people, and the pasta selection includes perch-filled ravioli with herbs and pistachio. Grilled trout, sea bass, mixed fried lake fish and meat dishes give the table plenty of alternatives to pizza. Children's chicken with fries is also listed. The dessert menu includes tiramisù, buckwheat cake with blueberries and panna cotta with berry sauce. A lake-facing table is worth requesting when booking, particularly in busy holiday periods. Lunch and dinner are served throughout the year, but the usual Monday closure changes in peak season, so telephone the restaurant to confirm the schedule for your visit.

Via Giacomo Matteotti 46, 23824 Dervio

+393396778394

Dietro L'Angolo is a family-run trattoria and pizzeria on Via Giacomo Matteotti in Dervio. Leonardo and Barbara combine the dishes of Lombardy with a broad pizza, grill and seafood menu, making it a practical local choice for couples, families or friends with different appetites. The restaurant has an indoor dining room, terrace and bar, with the wood-fired oven forming an important part of evening service. For a regional meal, start with sciatt, the crisp buckwheat fritters filled with Casera cheese, or a board of cured meats and cheeses. Pizzoccheri come with potatoes, seasonal greens, cheese, butter and sage and are ordered for at least two people. Other first courses include saffron-and-sausage risotto, beef-ragù tagliatelle and linguine with clams. The pizza selection ranges from Margherita and Napoli to the house version with sausage, Gorgonzola and onion. Vegetarian toppings, calzoni and richer combinations with porcini or speck widen the choice. Away from pizza, there are sliced grilled beef, burgers, a breaded pork cutlet and mixed fried seafood. Homemade panna cotta, tiramisù and crema catalana offer a familiar finish. A set lunch is available from Monday to Saturday, while groups of at least four can ask about the evening Giro Pizza format. Lunch is served daily, with Tuesday evening the regular closure. Reserve by phone, especially for a group, and discuss dietary requirements directly: although alternative pizza bases are offered, the restaurant explicitly notes that preparation takes place in a shared kitchen.

Via Lepanto 1, Frazione Solva, 17021 Alassio

+390182644744

Ristorante La Vigna sits above Alassio in the hamlet of Solva, where its terrace looks across the gulf. A grape pergola, flowers and softly coloured interiors give the osteria a different atmosphere from the busy seafront below. The setting encourages a slower meal, with the view forming part of the occasion and the kitchen keeping the ingredients of the surrounding region in focus. Its cooking brings together the western Ligurian coast, Provence and the Langhe. Fresh pasta, bread and pastries are made in house, and the menu changes with the seasons. Seafood has a central role: raw violet prawns and langoustines, local fish, tuna, octopus and gently cooked salt cod appear among the restaurant's specialities. An oyster selection offers another way to begin a meal by the coast. The pasta repertoire is particularly distinctive. Agnolotti al plin are filled with roast rabbit, while seafood tortelli, tagliolini with prawns or lobster, and Carnaroli seafood rice show the maritime side of the kitchen. Meat eaters can look for Ligurian-style rabbit, Fassona beef and slow-cooked veal. Seasonal vegetables accompany the main dishes rather than being treated as an afterthought. The restaurant also gives careful attention to its wine selection, so the meal can be planned around a bottle as well as a dish. Book a table directly and use the Solva address when arranging your journey: this is a hillside destination above the town. Ask about the current seasonal menu and terrace availability when making your reservation.

Passeggiata Baracca 25, 17021 Alassio

+390182642557

La Prua has welcomed diners to Alassio's seafront since 1978. On Passeggiata Baracca, the restaurant combines three indoor dining rooms with a veranda overlooking the beach. In summer, tables can extend directly onto the sand; in cooler weather, the sheltered spaces keep the sea close to the meal. It is a setting suited to a leisurely lunch, a dinner for two or a celebration arranged with the restaurant. The kitchen draws on Ligurian and Mediterranean cooking while giving individual dishes a contemporary direction. Raw seafood selections follow the day's availability, with prawns, langoustines, oysters and fish prepared to order. Roast octopus comes with anchovy-flavoured crushed potato, tomato and Taggiasca olive, while a courgette flan with Raschera cheese offers a vegetable-based starter. Pasta and rice choices include traditional trofie, seafood spaghetti to share, and Carnaroli rice with trombetta courgette, langoustine and smoked burrata. The day's Ligurian fish can be grilled, baked in salt or prepared in the local style. Other dishes include sesame-crusted tuna, sea bass with basil and grilled Fassona beef with seasonal vegetables, giving companions different ways to build a meal. The wine selection includes regional bottles as well as wines from elsewhere in Italy. Desserts range from an espresso tiramisù to lemon-and-basil ice cream with Ligurian stroscia and strawberry compote. Reserve ahead if you would like a particular seaside setting, and check which outdoor tables and fish specialities are available for your visit.

Passeggiata Dino Grollero 18, 17021 Alassio

+390182660573

Clapsy Alassio stands between the town's narrow shopping streets and the sea on Passeggiata Dino Grollero. Orange accents brighten the outdoor tables, while handmade Vietri tiles carry that colour into the dining room. This was the first restaurant opened by Claudio and Orietta in the Clapsy family, whose story began in 2004. It is a convivial seaside address for pizza, fish and the group's own take on cheese focaccia. The focaccia is an important part of the restaurant's identity. Two thin layers enclose creamy crescenza cheese, with a classic version as well as combinations involving pesto and pine nuts, smoked speck, aubergine or other additions. Claudio learned the method while working in Recco's bakeries and developed the restaurant's own interpretation from that experience. Pizza lovers can choose between the especially thin, crisp style and a separate Neapolitan selection. The thin Margherita pairs tomato, mozzarella and basil; the vegetarian version adds courgettes, aubergine and rocket. Among the Neapolitan choices, Partenopea uses San Marzano tomato and fior di latte, while Campagnola brings grilled vegetables and burrata. There are also richer combinations with sausage, spicy salami and regional cheeses. Seafood and Ligurian country cooking broaden the offer beyond the oven. The restaurant describes its sourcing around the fish markets of Savona and Imperia, regional olive oil and selected Italian produce. It is a useful option when some of the table want pizza and others prefer a restaurant meal. Contact this Alassio branch directly to arrange your table and confirm service times.

Vico Berno 6, 17021 Alassio

+390182640387

Osteria Mezzaluna has occupied Vico Berno since 1993, in a small lane linking Alassio's shopping streets with the sea. Candlelit interiors and outdoor tables among plants and flowers give it the atmosphere of a Mediterranean neighbourhood osteria. Acoustic live music is part of its evening identity, so dinner here can become an occasion to linger as well as a chance to explore the menu. Sharing is an easy way to begin. Boards combine cured meats and cheeses from southern Italy, while pinzimonio pairs fresh vegetables with savoury dips. Mussels can be ordered with white wine and pepper or with basil pesto, potatoes and green beans. The seafood starters also include marinated anchovies and a combination of smoked fish and tuna. Ligurian pasta has a strong presence: trofie arrive with pesto, potatoes and beans, and ricotta-and-herb pansotti are served with walnut sauce. Seafood scialatielli and fish-filled ravioli offer alternatives, while grilled tuna, swordfish and squid move the meal towards a main course. Vegetarian choices include chickpea panissa, grilled vegetables and cheeses; children have their own smaller selection. Desserts range from fruit tiramisù to homemade cakes and fruit sorbets, with moka-brewed coffee to finish. Check the music programme if you have a particular evening in mind. Online table requests need to be made at least 24 hours ahead and require the restaurant's confirmation; call for larger groups or more immediate plans. The published evening schedule includes a Tuesday rest day.

Via Vittorio Veneto 151, 17021 Alassio

+390182648736

Il Barrante combines a Neapolitan pizzeria with a seafood restaurant on Via Vittorio Veneto, close to Alassio's beach. Its family-oriented approach makes it useful for a table whose guests want different things from the same meal: a familiar pizza, a plate of Ligurian pasta or a more substantial fish course. Lunch, dinner and a separate late-afternoon aperitivo service provide several ways to fit a visit into a day by the sea. The pizza list begins with Margherita, Marinara and anchovy-topped Napoletana, then moves into richer combinations. Parmigiana brings fried aubergine and Parmesan to the tomato-and-mozzarella base; Mortazza combines burrata, smoked provola, mortadella and pistachio. There are also spicy salami, four-cheese and buffalo-mozzarella choices, so both a simple order and a more elaborate topping are possible. The kitchen gives equal attention to coastal dishes. Start with Ligurian octopus salad, mussels or anchovies with panissa, then consider seafood scialatielli, spaghetti with clams or trofie with homemade pesto, potatoes and green beans. Grilled fish, mixed seafood fry and pistachio-crusted tuna sit alongside beef, burgers and Ligurian-style rabbit, while a children's selection keeps simpler appetites in mind. Desserts continue the meeting of local and southern Italian influences, with an Alassio hazelnut-and-coffee speciality, classic tiramisù and Neapolitan babà among the choices. The range makes Il Barrante particularly practical for families and mixed groups. Telephone for a table and mention any dietary needs so the staff can guide you through the menu.

Bajcsy-Zsilinszky Endre út 21, 3910 Tokaj

+36302342387

Mon–Sun 11:00–22:00

Bonchidai Csárda brings the Hungarian riverside inn tradition to the Tisza waterfront in Tokaj. Its terrace looks towards the river, beside the boat landing and the beginning of the promenade. The setting makes lunch or dinner a natural part of exploring the waterfront, with the town's central parking area close by. The restaurant's story began in 1968; the rebuilt establishment reopened under the Bonchidai name in 2004. Fish gives the menu much of its character. There are cauldrons of fisherman's soup with carp, catfish or a mixture of fish, alongside crisp fish pieces and smoked sterlet starters. For a substantial main, choices include grilled pikeperch, trout with fries and catfish paprikash served with curd-cheese noodles. Sharing platters combine several fish preparations, which can be useful when two people want to explore the kitchen's specialities together. The selection also makes room for guests who prefer meat or a vegetarian meal. Pork schnitzel, roast knuckle, beef stew with Hungarian dumplings, breaded cheese and Camembert with blueberry accompany the fish dishes. Smaller diners have dedicated chicken, cheese and catfish choices. Desserts continue the Hungarian theme with Somlói sponge, chestnut purée and pancakes filled with curd cheese or plum jam. Tokaj wines, including Furmint, Hárslevelű and Aszú, provide a local accompaniment. Tables can be requested online for a later day; for a same-day visit, telephone the restaurant directly. An online request becomes a reservation only after the restaurant confirms it, so keep that confirmation before planning a meal around a boat outing.

Kossuth tér 14, 3910 Tokaj

+36303043060

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

1737 Terroir occupies a restored former chapel within the Generális Borhotel complex on Tokaj's Kossuth Square. High arches and warm lighting give the dining room a distinctive setting for contemporary bistro cooking. The hotel occupies a historic mansion, and the restaurant welcomes a meal centred on the region's ingredients and wines, whether you are staying in Tokaj or visiting for the day. The kitchen pairs recognisable ingredients in carefully composed dishes. Its menu includes duck liver with rhubarb and blackberry, trout with cucumber and apple, and guinea-fowl soup with udon noodles and chervil. Among the mains are cod with peas and lemon, chicken breast with truffle potato cream and broccoli, and rabbit with sweet potato and Zemplén mushrooms. These combinations give a good sense of the kitchen's approach while the seasonal selection continues to change. Pork and game also have a place: Mangalica loin is paired with celeriac and kapia pepper, while venison appears with plum and polenta. Desserts take an equally individual direction, from white chocolate with raspberry and sour cherry to semolina pudding with caramel and kohlrabi. Vegetarian meals can be prepared around the ingredients available, so discuss your preferences when booking. Tokaj is central to the wine selection, from dry Furmint through Hárslevelű and aromatic Muscat to Aszú. Suggested pairings on the menu offer a starting point for choosing a glass with each course. Reserve by telephone or through the restaurant's website, and check the current dishes when planning a special lunch or dinner.

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.

Bethlen Gábor út 13, 3910 Tokaj

+36204452749

Wed–Sun 12:00–22:00; Mon–Tue Closed

Galuschka Bistro & Garden gives Hungarian cooking a relaxed home in central Tokaj, with checked tablecloths, an indoor dining room and a green garden for an outdoor meal. The kitchen works with seasonal ingredients and brings local produce into familiar dishes. It is an appealing stop when you want time at the table to be part of the day's visit, rather than simply a pause between sights. Regional ingredients appear from the first course. Starters include Mád sheep's cheese with tomato and aubergine, duck-liver terrine with Aszú apricot, and aged Hungarian Angus beef tartare served with sourdough. A sharing board brings together ham, sausage, Zemplén cheese, house-made spreads and pickles. Soups follow the same generous direction, with beef-neck goulash and handmade pinched noodles or guinea-fowl consommé with semolina dumplings. The mains range from chicken paprikash with galuska dumplings and cucumber salad to Mangalica schnitzel stuffed with cheese and Zemplén ham. Pan-seared pikeperch is paired with squash and dill, while aged Angus sirloin comes with green beans and roasted kapia pepper. There are also homemade egg noodles, and a separate children's selection includes soup, chicken, cheese and pasta. For dessert, aranygaluska combines sweet dough with Aszú raisins, sabayon and candied walnuts; pancakes arrive with curd cheese or spiced apricot. Selected Tokaj wines, including Furmint and Hárslevelű, sit alongside non-alcoholic choices. The restaurant currently opens Wednesday through Sunday. Mention dietary requests when reserving so the kitchen can explain which seasonal dishes or adaptations will suit you.

Horgász utca 3, 4465 Rakamaz

+36304817861

Halra Bor Étterem is the restaurant of Hotel Csillag Tokaj, on the Rakamaz side of the river opposite Tokaj. Its identity centres on the pairing of fish dishes with Tokaj wines, making it a useful address for anyone who wants a meal rooted in the rivers and vineyards of the area. Use the Horgász utca address in Rakamaz when planning your route across the bridge. Fisherman's soup is one of the main attractions. The kitchen offers versions with carp, catfish or mixed fish, with the tangier korhely variation adding sour cream, lemon and mustard. For a main course, there are grilled carp steaks, breaded catfish and catfish paprikash with curd-cheese noodles and cracklings. Whole trout can be grilled or cooked in foil with lemon, butter and garlic; whole zander and sterlet are also listed among the fish specialities. Groups with different tastes have plenty beyond fish. The menu includes pork neck with onions, chicken paprikash, stuffed pork and chicken, and breaded Trappist cheese. Creamy spinach pasta and curd-cheese noodles offer further alternatives. Tokaj-style curd pancakes with raisins and vanilla, Gundel pancakes and chocolate cake make it possible to finish with something recognisably Hungarian or something simpler. The wine list brings together producers from Tokaj, Tarcal, Rátka and Hercegkút, with dry Furmint and Hárslevelű alongside sweeter regional styles. Lunch specials change through the week. For an evening meal or a particular whole-fish dish, contact the restaurant before setting out to check the current service and availability.

Münchener Straße 35, 86415 Mering

+49 8233 92282

Restaurant Delphi brings Greek cooking to Münchener Straße in Mering, with dining rooms, a beer garden and a covered terrace. The outdoor areas offer a choice between sunshine and shelter, while a separate room can accommodate up to forty guests. A children's play area is part of the garden setting, and the restaurant also caters for private celebrations and wedding receptions. The menu starts with familiar Greek appetisers: tzatziki, tarama, spicy sheep's cheese spread, baked aubergines and courgettes, and peppers filled with cheese and garlic. A mixed grilled starter plate combines halloumi with vegetables; a vegan version is available on request with the cheese and stuffed peppers omitted. Main courses include homemade gyros, souvlaki skewers, bifteki filled with tomato and cheese, and mixed grill combinations. Oven dishes range from moussaka with aubergines, potatoes, minced pork and béchamel to lamb shank served with Greek pasta or beans. Seafood choices include calamari, sardines, salmon and mixed fish plates. Vegetarian dishes and specifically described vegan adaptations give guests alternatives beyond the grill, including Greek pasta with tomato sauce and vegetables prepared without cheese or cream. A children's menu offers smaller dishes such as gyros, pasta and fish fingers. Tables can be reserved by telephone, and food can also be ordered for collection. The combination of several seating areas and a menu spanning small plates, grilled dishes and oven cooking makes Delphi suitable for both a straightforward meal and a gathering with a larger party.

Luitpoldstraße 10, 86415 Mering

+49 8233 7353433

Da Daniele is a pizzeria and ristorante on Luitpoldstraße in Mering, with a Mediterranean interior and an emphasis on freshly prepared homemade food. The restaurant describes a family atmosphere and pairs its cooking with a selection of wines. Pizza and pasta anchor the menu, but the choice extends to starters, soups, salads, fish, meat and desserts, allowing a table to put together anything from a single main course to a longer Italian meal. Pizzas come in two sizes, with familiar combinations such as margherita, mushroom, ham and cheese, and quattro stagioni with mushrooms, artichokes and olives. The pasta selection is particularly broad. Spaghetti can be ordered with tomato and basil, garlic and chilli, seafood, or a carbonara sauce made here with bacon, egg and cream. Penne include a mushroom and gorgonzola cream version and a spicy tomato preparation. Among the ribbon pastas are tagliatelle with porcini and rocket, salmon with vodka and tomato cream, and the house Daniele combination of prawns, tuna and cherry tomatoes. Gnocchi come with spinach and gorgonzola or with porcini and truffle oil, while wide pappardelle are paired with walnuts and gorgonzola cream. Baked dishes include both a meat lasagne and a vegetable version layered with spinach, mushrooms, tomatoes, béchamel and cheese. Risotto provides another route through the menu, with versions featuring prawns, porcini, mixed seafood or vegetables. This range gives the restaurant a clear Italian focus while offering several different textures and sauces beyond the pizza section.

Münchener Straße 29, 86415 Mering

+49 8233 7478544

Restaurant Schlosserwirt occupies a longstanding inn on Münchener Straße in Mering, now connected to the family's hotel and boarding house. The building began as an inn in 1901, and the Bader family took it over in 1928. A butcher's shop and a neighbouring cinema later became part of its story; the cinema site was eventually redeveloped into the hotel and linked to the original Schlosserwirt. Today the restaurant combines that history with a modern approach to Bavarian cooking. The kitchen works with a compact menu that changes, using fresh regional and seasonal ingredients and placing particular emphasis on sustainability. Bavarian classics are reinterpreted rather than treated as a fixed list of dishes. A carefully chosen wine selection accompanies the food. Breakfast is also part of the restaurant's identity, and guests can visit without staying overnight in the hotel. Sweet and savoury choices feature in the breakfast buffet, while the restaurant also presents a table brunch under the name Gläschenliebe. Its evening programme includes sociable Stammtisch meals with cordon bleu for sharing and other favourite dishes. Selected events offer a Bavarian buffet with a large salad bar. Private celebrations and catering are arranged individually, either within the house or at an outside venue. The hotel also has seminar facilities, making the restaurant part of a broader setting for business gatherings and family occasions. For visitors, the appeal lies in the combination of an established Mering address, a family history spanning generations and a kitchen that keeps adapting its regional foundations.

Marktplatz 8, 86415 Mering

+49 8233 744150

Mon, Wed–Sun 10:00–23:00; Tue Closed

Andechser in Mering stands on the historic market square, where the Baumüller family runs a Bavarian inn with several distinct rooms and a terrace for the warmer months. Christian Baumüller is both landlord and head chef. His cooking draws on traditional recipes while making room for contemporary interpretations and lighter dishes in a bistro style. Fresh ingredients are central to the kitchen, with regional produce preferred wherever possible. His membership in the association of speciality innkeepers in the Wittelsbacher Land reflects that connection to the surrounding agricultural area. Beer comes from the monastery brewery at Andechs, and the house also serves spirits from the monastery hill. The setting offers several ways to spend a meal, from a small gathering in a traditional room to a larger celebration upstairs. The Marktstube seats thirty-five people, the Wirtsstube twenty-five, and the gallery can accommodate up to one hundred. Outside, the beer garden terrace gives guests a place to sit in summer. Family occasions are an established part of the business, including baptisms, first communions, weddings and milestone birthdays. The team helps arrange individual menus, matching wines, printed menu cards and coordinated table decorations. For company anniversaries and other gatherings, food can take the form of a buffet, a sequence of courses or canapés, with both rustic and more elaborate approaches available by arrangement. Regular table reservations are taken by telephone. The result is a local inn whose character comes as much from its rooms and family hospitality as from its Bavarian cooking.

Gaußring 20, 86415 Mering

+49 8233 7796341

Taipan Mering is an Asian restaurant on Gaußring, with Chinese, Japanese and Mongolian cooking brought together in one dining room. The Mongolian grill is a central part of the offer: meat and fish are freshly fried or flambéed, giving the meal a focus on food prepared at the grill alongside the wider buffet selection. Guests can explore several culinary traditions during the same visit, choosing dishes from the buffet or ordering from the à la carte menu. The restaurant also serves a lunch selection. Its approach suits diners who enjoy putting together their own combination of Asian specialties, as well as those who prefer to choose an individual dish. Fish and meat are both part of the range, and the kitchen presents its food around traditional recipes from the three cuisines. Families are explicitly welcomed, with special menus for children and a playground for younger guests. The business is run by Wei Liu and is located at Gaußring 20 in Mering. Tables can be reserved directly by telephone, including for an evening together with friends. The restaurant asks diners to make reservations by phone. A separate contact channel is available for general messages and questions. This combination of a buffet, cooking at the Mongolian grill and à la carte ordering gives a group several ways to approach a meal while sharing the same restaurant table.

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.

Küchenrain 5, 9057 Weissbad

+41717991173

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.

Im Park 1, 9057 Weissbad

+41717988080

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.

Weissbadstrasse 25, 9050 Appenzell

+41717871355

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.

Hauptgasse 17, 9050 Appenzell

+41717801717

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.