Restaurants, cafés and bakeries in Agde

Schloßstraße 2, 37619 Hehlen

+49 5533 4099950

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

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Große Straße 36, 37619 Bodenwerder

+49 5533 6010

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

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

Buchhagen 2, 37619 Bodenwerder

+49 5533 5614

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

Buchhagen 4, 37619 Bodenwerder

+49 152 34269634

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

Veliki Guber 1, 80101 Livno

+38763330814

Mon–Sun 09:00–22:00

Konoba Ivina Arka is a country tavern in Veliki Guber, on the western edge of the Livno field, about three kilometres from the town centre. It opens every day of the week from the morning until late evening, which makes it one of the easier places to plan around when arriving or leaving. The kitchen is rooted in the grill. The house platter brings together ćevapi, a pljeskavica, a chop, a chicken skewer, sausage and liver, and the grill section also lists veal and pork cutlets, mixed veal skewers, chicken wrapped in pancetta, a stuffed pljeskavica and one cooked in kajmak, the rich local clotted cream. Beyond the grill there are breaded and sauced cutlets, including a Livno style schnitzel, medallions, pork tenderloin stuffed with ham and cheese, and chicken in gorgonzola sauce. Traditional dishes include bean stew with sausage, fried dough balls with kajmak and veal cooked under the sač, the iron bell covered with embers, which is made to order. For fish there is grilled trout and grilled squid. A section of pizzas includes the house pizza with kulen, the spicy Slavonian sausage, and a vegetarian pizza with seasonal vegetables, alongside pasta, risotto, green noodles with seafood or gorgonzola, and a run of omelettes for the morning. The tavern also hosts events of its own; it has organised a Livno sausage contest, the Livanjska kobasijada, where anyone could bring sausages to be judged by a panel and the evening ends with dinner, a tasting of sausage and cheese and live tamburica music. Tables can be requested through the booking form on the website or by phone.

Suhača bb, 80101 Livno

+38763556444

The restaurant of Motel Vujeva stands beside the road from Livno towards Glamoč in Suhača, about five minutes by car from the town centre. The Vujeva family runs the whole site, which combines ten guest rooms, a cafe bar, a mini market and a petrol station, and the family says it has been in hospitality for more than twenty years. The kitchen cooks home style food. On weekdays it serves marenda, the hearty late morning meal that is a custom in this part of the country, until one o'clock, and the restaurant then stays open into the afternoon for guests and booked tables. It is open every day except Sunday. Much of the work here is celebrations. The main room takes larger groups for baptisms, first communions, confirmations, memorial gatherings and company receptions, with the menu, room and service arranged with the family beforehand. Inside the restaurant there is a separate tavern room for up to twenty people, used for birthdays, anniversaries and family lunches. Outside, a terrace hosts wedding parties who meet there to eat, listen to live music and spend time together before moving on, and wedding guests can stay in the motel rooms. The house asks guests to mention allergies or special diets when booking and adapts the menu. For regular tables, a call a day or two ahead is enough; for weekends and holidays it recommends booking well in advance. Parking next to the building is free, motorcycles can stand in a locked garage, Wi-Fi is free, and every service on the site, the restaurant included, can be paid by card. The family calls it the first logical overnight stop for motorcyclists riding the Dinaric routes from Split.

Carretera Nacional 340, km 79.3, Playa de Los Lances, 11380 Tarifa

+34956685246

Restaurante Miramar is the restaurant of Hotel Arte Vida, beside Los Lances beach on Tarifa's Atlantic coast. Sea views towards Africa form part of the setting, while the kitchen describes its approach as Mediterranean and international, based on fresh market ingredients. It offers a sit-down meal in the same coastal surroundings that attract visitors for the beach and water sports. Fish and shellfish are central to the menu. Garlic prawns, grilled prawns and clams provide several possible starters, followed by fresh fish whose selection changes with availability. The published card names species such as sea bass, sole, turbot and sea bream, with some whole fish sold by weight. Tuna appears in raw preparations as well as the broader seafood offering, and seafood paella is listed among the day's options. Other dishes make this more than a fish-only destination. Chicken satay and a coconut soup show the international side, while meat choices include beef tartare, beef skewers, Ibérico pork and Galician entrecôte. Vegetarian possibilities include a Laotian-style salad with tofu, gyoza, pesto pasta and leeks with romesco. These give a mixed group several routes through the meal. The restaurant also lists dishes for children and a changing homemade dessert selection. Ask the team about the fresh fish, the day's dessert and any rice dish when reserving, since those choices naturally depend on the service. Miramar advertises lunch and dinner and describes itself as open throughout the year; confirm the current kitchen schedule directly before travelling to the hotel.

Carretera Nacional 340, km 78, 11380 Tarifa

+34659094020

El Chozo puts the sea at the centre of a meal on Tarifa's coast. Part of Camping Torre de la Peña, the restaurant looks towards Tarifa and the Strait of Gibraltar from its position beside the ocean. Its story began in 1963 with a simple hut made from wood and straw, giving today's restaurant a connection with the early years of this coastal campsite. The menu offers several ways into the local seafood. Grilled tuna, tuna tartare and caramelised tuna belly sit alongside sea bass with dill oil and whole squid, offered grilled or fried. Daily wild-fish choices depend on the catch. Among the starters are mussels prepared in different styles, a prawn salad with Oloroso sherry and local tomatoes with tuna belly and Jerez vinegar. There is also a substantial choice beyond fish. Rice dishes include a garden-vegetable version, black rice with squid and cuttlefish, and an Ibérico preparation. Meat choices include aged beef, a lamb timbale with mushrooms and Pedro Ximénez, and a burger. For a sweet finish, the published selection includes rice pudding, cheesecake and brioche torrija scented with orange blossom. El Chozo can therefore work for a longer lunch after time by the sea or for dinner with a broad choice of dishes. Service times change between the main summer period, holiday weeks and the rest of the year, so check the restaurant's current timetable when booking. Use the direct restaurant number to arrange a table at this particular coastal location.

Carretera Nacional 340, km 76.5, Playa de Valdevaqueros, 11380 Tarifa

+34606415028

Tangana is a beach restaurant at Valdevaqueros, within a small complex of bungalows, gardens and a clothing boutique. The setting belongs to the stretch of Tarifa coast associated with windsurfing and kitesurfing: a place to settle down for food after the beach, with green outdoor space close to the sand. Access is from the N340 near Camping Valdevaqueros. Its menu moves comfortably between substantial beach food and lighter dishes. The Retinto beef burger comes with Emmental, bacon and onion, while a chicken version uses cheddar. Tuna tartare with avocado, an Almadraba tuna poke bowl and a salmon bowl with watermelon, edamame and wakame give seafood a prominent place. A salad combines tuna tataki with rice noodles, mango and peanuts. Other choices travel farther afield, including chicken in Thai yellow curry with jasmine rice, lasagne and pasta filled with pear and cheese. Breakfast has its own selection, served until noon: toast and molletes, yoghurt with fruit and granola, eggs, crêpes and an açaí bowl. This makes Tangana useful for different moments of the day, while the available menu should guide the choice of visiting time. Desserts include lemon cake, carrot cake, blueberry cheesecake and apple crumble, alongside coffee. The food offering is broad enough for a group with different appetites, from a sandwich to a complete meal. Contact Tangana directly for the current opening schedule and table arrangements, particularly when planning around a beach session or a busy holiday period.

Carretera Nacional 340, km 76.6, Playa de Valdevaqueros, 11380 Tarifa

+34956926422

Tumbao x BiBo brings Dani García's BiBo cooking to the beach atmosphere of Valdevaqueros. The Tarifa venue combines the names Tumbao and BiBo in its current identity, with a menu that places familiar Andalusian ingredients beside ideas gathered from farther afield. Its coastal setting makes it a natural place to build a meal around a visit to this stretch of sand. The evening menu gives a clear picture of the style. Guacamole starts with Málaga avocado and comes with pico de gallo, coriander and crisp totopos. Filled brioches take a richer direction: one combines chorizo, chipotle and a quail's egg, while another uses oxtail and the kitchen's Bull DG sauce. These are choices for diners who enjoy recognisable ingredients with a playful combination of textures and seasoning. Pizza and burgers give the meal another direction. The margarita uses tomato, fior di latte mozzarella and basil; other pizzas add prosciutto, pepperoni or a mixture of vegetables. Retinto beef features in the Tumbao burger with cheddar, bacon, barbecue sauce and onion. The Bull version instead pairs its beef with Havarti, lettuce and the signature sauce. Because lunch and evening menus are published separately, check the selection for your intended service rather than assuming every dish is available all day. The restaurant's own reservation channel is the best place to confirm a table and current seasonal opening. It is a useful choice for a beach-day meal when the group wants a range of approachable dishes and the distinctive cooking associated with the BiBo name.

Gabrijela Jurkića 13, 80101 Livno

+38763378163

Carnis sits on Gabrijela Jurkića in the centre of Livno, a few minutes on foot from the main street. It is the project of chef Tomislav Trboglav, who left Livno at twenty-five, cooked in Croatia and Germany, worked in steakhouse and fine dining kitchens in Zagreb, and then came home to open a place of his own together with his team. The house describes it as a story about returning home and about giving the town something bolder and more modern. The menu is built around meat, burgers and a smoker. Burgers come on brioche buns with beef, pulled pork or chicken, from a classic cheeseburger to a version with truffle mayonnaise and smash burgers pressed thin on the griddle, all served with fries. The corner the kitchen calls Smookey is given over to low and slow cooking: pork ribs, short ribs, lamb shanks and veal ribs spend hours over wood smoke at low temperature, an approach inspired by American barbecue but cooked with local produce. The chef names Livno cheese among the ingredients he is proud of, and it turns up on the fries. There are sandwiches on house focaccia, among them a Philly cheese steak and slow cooked beef with goat cheese sauce, plus salads on bulgur with salmon, prawns, chicken or a vegetarian mix with hummus croquettes and mushrooms. On weekday mornings there is breakfast with avocado toast, eggs Benedict, salmon toast and omelettes. The wine list leans on Croatian and Herzegovinian producers and the beer list includes the local Livno beer. Tables can be reserved by phone, and the same number takes delivery orders. The chef also cooks at private events through a chef experience service.

HVO br. 8, 80101 Livno

+38763720181

Restaurant Novitas is on the first floor of Hotel Novitas, a family owned hotel in Livno that opened on 3 June 2017 and stands a few minutes on foot from the main square. The restaurant is open to everyone, not only to people staying in the hotel. Caffe Baristo occupies the ground floor below it and a conference hall sits on the floor above. The room is bright and spacious, with a view over Livno and the surrounding country, and it serves breakfast, lunch and dinner every day. The house describes its cooking as domestic and international: local specialities given a modern finish and prepared from fresh, seasonal produce, with a wine list and a choice of local drinks to go with them. Cakes and desserts come from the hotel's own pastry kitchen and close out the meal. The kitchen adjusts dishes to dietary needs on request. The restaurant seats up to two hundred people, and the whole room can be booked for weddings, family celebrations and other occasions. For larger groups it offers a buffet or an à la carte menu by arrangement, and for business lunches and private parties a closed service with its own coordinated staff. The hotel itself has a private car park, an underground garage, a destination charging point for electric cars and free Wi-Fi throughout, and its reception is staffed around the clock. The same family also runs Odmorište Oltre, a pizzeria on the edge of town. To reserve a table, mark a special occasion or plan a private event, the hotel asks guests to get in touch in advance by phone or email so that the menu and the seating can be prepared.

Punta Paloma, s/n, 11380 Tarifa

+34951552688

El Mirlo sits beyond the dunes of Punta Paloma, where Tarifa's coast becomes a setting for a meal close to the beach. The restaurant belongs to the Marbella Club dining family, whose presentation places chef Juan Gómez behind its cooking. The appeal begins with the coastal location, then continues through a menu rooted in fish, shellfish and the products of southern Spain. A meal can start with gazpacho, potato salad with tuna belly, grilled octopus or prawns in pil-pil sauce. Fried squid, baby squid and anchovies offer another approach to the sea. Mussels with white wine, clams in marinera sauce and grilled shellfish broaden the choice, while whole fish such as sea bass, sole and turbot are listed according to weight. Almadraba bluefin tuna receives particular attention. The menu includes tiradito with truffle and ponzu, tartare with ajoblanco, tataki with salmorejo and almonds, tuna meatballs in tomato sauce and grilled tuna steak. Rice dishes are prepared for at least two people, with seafood paella and versions built around lobster, carabineros or Ibérico pork. There are also Retinto beef, lamb chops and roast cauliflower with romesco. The breakfast selection gives an earlier reason to visit, with toast accompanied by tomato, Payoyo cheese, ham or avocado. For lunch or dinner, reserve directly and ask about the current fish, rice preparations and service times. A table here is particularly suited to visitors who want a coastal excursion to include a substantial Andalusian meal rather than only a quick beach snack.

Playa de la Fontanilla s/n, 11140 Conil de la Frontera

+34956441130

La Fontanilla stands directly on its namesake beach in Conil de la Frontera, beside the beach car park. The restaurant began in 1964 as a bar serving fishermen returning from the sea, and the Pérez Rubio family remains central to its story. Pedro and Antonio Pérez Rubio continue that tradition, with a kitchen that gives particular attention to the local fishing grounds and their catch. The setting looks over the sand and water, keeping the connection between the dining table and the coast visible throughout a meal. Fish native to the Conil coast and bluefin tuna from the almadrabas of Conil and Barbate are the main attractions. The broader offer includes shellfish, rice dishes, fried fish, vegetables from Conil's market gardens, and Retinto beef. A separate wild bluefin tuna menu explores that ingredient in greater depth, while individual wine and dessert menus complete the selection. The restaurant also publishes suggestions under Fernanda's name, adding another route into the house's cooking. Its history helps explain the emphasis on seafood: what started as a stopping place for working fishermen developed into a beach restaurant whose identity still rests on traditional fishing. For visitors based in El Palmar, it offers a nearby excursion to another part of the same coast, with Conil's produce at the center of the meal. Tables can be requested by telephone. Diners with allergies or food intolerances are asked to speak with the dining room staff for information about the dishes.

Camino de Guerrero 273, 11159 El Palmar de Vejer

+34637395774

Casa Isabel sits on Camino de Guerrero in El Palmar, around three hundred meters from the beach. Its cooking is rooted in Cádiz, with fish and shellfish from the bay, almadraba tuna, and Retinto beef from La Janda. The house describes its style as traditional cooking with modern touches, giving the menu a familiar regional foundation without limiting it to a single specialty. Breakfast has its own substantial selection. Diners can choose molletes, seed bread, wholemeal bread or gluten free bread, with toppings that include Iberian ham, aged cheese and avocado. Named combinations range from egg with crushed tomato and olive oil to goat cheese with honey and walnuts. Coffee, herbal teas, fresh juice and filled croissants round out that side of the offer. The main menu moves through shared starters, salads, rice, fried fish, seafood and meat. Octopus appears in several preparations, including Galician style and sautéed with garlic prawns. There are croquettes made with ham, stew ingredients or garlic prawns, alongside clams with sherry and grilled razor clams. Rice choices include black rice, seafood rice, scarlet prawn rice and a vegetable version that requires advance ordering. Retinto steaks and Iberian pork give meat eaters several alternatives, while the wine selection draws on producers across Spain. Takeaway food is available for collection after calling the restaurant. For guests staying nearby, the combination of breakfast dishes and a broad regional menu makes Casa Isabel useful for more than one kind of meal.

Paseo Marítimo s/n, 11159 El Palmar de Vejer

+34626580895

El Alférez faces Playa El Palmar from the seafront promenade, with a terrace and a kitchen shaped by the sea. The restaurant connects its food to family tradition while making room for contemporary combinations. Its principal ingredients are local seafood and bluefin tuna caught by the almadraba method, and its signature rice dish features carabineros, the large scarlet prawns associated with this stretch of coast. The main menu provides several ways into a meal. Shared starters include smoked sardines with curd cheese and green tomato jam, artichokes with Payoyo cheese cream and mojama, and croquettes served over Parmesan cream. Soups and stews bring a more substantial side of the cooking: chickpeas with prawns, beans with octopus, and a fish soup with prawns and clams. Rice dishes are prepared for a minimum of two diners. Alongside the scarlet prawn version are black rice with squid and clams, fideuá with shellfish, and mushroom risotto with truffle. Fish from the market depends on availability; the menu also offers grilled squid, baked squid with olive oil, and fish with clams and prawns in the Roteña style. Guests who prefer meat can choose from beef, Iberian pork and chicken dishes. Separate tuna, dessert and wine menus allow the meal to develop in different directions. The house asks diners to tell the staff about allergies or intolerances, and table reservations are accepted through its online booking system.

Carretera de la Playa s/n, 11159 El Palmar de Vejer

+34659215281

Casa Juan is a seafront restaurant in El Palmar whose story dates to 1979. Its cooking brings together seafood from the surrounding coast and vegetables from the gardens of Conil and Vejer. The house calls this approach Producto Km0, emphasizing the ingredients of the area while giving traditional dishes contemporary accompaniments. The menu has a substantial bluefin tuna section. Preparations include tartare with truffle or a spicy seasoning, marinated cubes with mango ajoblanco and seaweed croutons, and grilled tarantelo with vegetable couscous and green tomato compote. Tuna ribs cooked in the Josper come with barbecue sauce and potatoes, while another cut is served with pumpkin and orange cream and roasted garlic. Rice is a central part of the offer, particularly black rice with cuttlefish and rice with scarlet prawns. These dishes are made for at least two people and must be ordered in advance. To begin, there are seasonal tomato salads, fried octopus with avocado and mango, fried anchovies with lemon, and squid with black aioli. Prawn meatballs with pine nut and fried garlic sauce provide another sharing option. Beyond seafood, the menu lists grilled Iberian pork, slowly cooked pluma with mushrooms, and beef sirloin with foie. Desserts include baked cheesecake with pears, lemon sorbet, and chocolate in several textures with salted toffee. Bookings use the restaurant's online reservation system; changes to an existing reservation can be discussed by telephone, subject to availability.

Paseo Marítimo s/n, 11150 El Palmar de Vejer

+34956232249

Casa Francisco El de Siempre stands beside the beach in El Palmar, with the Atlantic setting the direction of its kitchen. The restaurant describes its cooking through three ideas: produce, proximity and flavor. Familiar coastal dishes share the menu with newer combinations, so a meal can move from fried fish to raw seafood preparations without losing its connection to the surrounding coast. Rice dishes and seafood stews have a prominent place, including paella, creamy rice with scarlet prawns, and noodle dishes with clams. Several of these preparations are intended for at least two people. Bluefin tuna is another focus, with a separate selection covering different cuts and treatments. The menu includes tuna tartare with guacamole, sashimi of the fatty belly, and grilled tuna belly with the day's garnish. Starters range from chilled tomato and almond soups to cured Payoyo cheese with quince and walnuts. There are marinated Barbate sardines, fried anchovies with lemon, and market squid alongside prawns and clams. Vegetables from the gardens of Conil also appear, including a grilled selection offered with a vegan option. The building has several distinct places to sit: a terrace, an area with high tables, and a lookout space. That variety is useful when choosing between a meal centered on shared dishes and a table with the beach as its backdrop. The restaurant accepts reservations online and publishes a telephone contact for booking enquiries.

Asserstraat 55, 9331 JB Norg

+31592612359

Norgerhout is a restaurant and lunchcafé beside the Norgerholt woodland on Asserstraat in Norg. Its interior takes inspiration from the surrounding nature, with a warm, living room atmosphere that connects the dining experience to the forest outside. Lunch, dinner and drinks all form part of the offer, alongside arrangements for visitors exploring the woods. The kitchen works with seasonal ingredients and offers both an à la carte selection and a chef's surprise menu. The autumn menu brings together game, fish and vegetables: game pâté comes with plums and brioche, venison tartare with roasted pepper and Parmesan, and woodland mushroom broth with bread. Main courses include pheasant with parsnip and Madeira, duck with sprouts and spinach, and a catch of the day with seasonal vegetables. Celeriac with vanilla and hazelnut and kohlrabi with apple syrup and macadamia provide vegetable centred alternatives. There are also spare ribs and a house burger. Desserts follow the same seasonal direction, including dark chocolate with blackberry and tonka bean, or poached pear with almond and star anise. A cheese board offers another finish. For a visit built around walking, Norgerhout combines coffee or tea and cake with a five kilometre woodland route, followed by a Dutch lunch selection. High tea brings sweet and savoury bites together and requires advance booking. A separate children's menu is available, while private rooms and tailored arrangements accommodate celebrations, meetings and meals for larger groups.

Brink 4, 9331 AA Norg

+31592612218

't Wapen van Norg stands on the Brink, the village green at the heart of Norg. The restaurant has carried its present name since 18 March 1957, giving it a long connection with this central meeting place. Its offer stretches from coffee and homemade cake to lunch, drinks and a full dinner. That range makes it an option for a short refreshment stop as well as a meal planned around a visit to the village. The kitchen provides separate lunch and dinner menus, while children have a menu of their own. Homemade baking is part of the offer in its own right, so a visit need not involve ordering a complete meal. Guests can also come for a borrel, the Dutch custom of gathering over drinks. The restaurant presents these different occasions together, with food and conversation at the centre of the experience. For dinner, the team recommends reserving a table by telephone. Larger parties are also welcome, but the restaurant asks them to book early. Groups of ten people or more use a dedicated group menu rather than the ordinary individual menu. Anyone wanting an adapted menu can contact the team to discuss the possibilities beforehand. This gives families, friends travelling together and other organised parties a clear way to arrange their meal. The location on the Brink places the restaurant directly in Norg's village centre, with its address forming a straightforward meeting point for guests arriving separately.

Oosteind 11, 9331 AE Norg

+31592865561

Mon–Thu 17:15–21:00; Fri–Sat 17:15–22:00; Sun 17:15–21:00

Pizza Pazza is a pizzeria and grillroom on Oosteind in Norg, with a menu that brings pizza, grilled meat, filled breads and vegetarian dishes together in one place. Its range suits a mixed order: one person can choose a pizza while another opts for chicken, a grill platter or falafel. The pizza selection includes familiar combinations such as Margherita and salami, alongside a Norg pizza topped with ham, salami, chicken, döner and shoarma. Separate sections cover vegetarian pizzas, fish pizzas and folded calzones. Beyond pizza, the kitchen offers beef fillet with mushrooms and onions, lamb chops, mixed grills and chicken in cream sauce. Grill dishes come with a choice of potato slices, fries or rice, plus salad. Vegetarian choices include a falafel platter and a vegetable pizza, while the children's menu offers chicken fillet or a hamburger with fries and salad. Orders can be placed directly online or through the restaurant's own mobile app. Delivery covers Norg and neighbouring villages including Langelo, Peest, Westervelde, Een and Veenhuizen. An email confirms an online order; guests who do not receive it are asked to contact the restaurant. On Sundays and public holidays, deliveries may take longer. Anyone with a food allergy or intolerance should explain it when ordering. The kitchen says it takes care with these requests, while making clear that allergen cross contamination cannot be completely ruled out.

Peesterstraat 1, 9331 BC Norg

+31592613500

De Baander is a foodcafé on Peesterstraat in the centre of Norg, combining lunch, substantial plates and snacks to accompany drinks. Its menu moves between Dutch café favourites and dishes with other influences, with choices for a small appetite as well as a complete meal. The business also operates a cafetaria and provides catering for gatherings. Lunch boards bring several tastes together. The vegetarian version combines a vegetable croquette, goat cheese and the day's soup, while other boards feature meat or fish. Sandwich fillings include pulled pork, ham with honey mustard, smoked salmon and brie with honey and walnuts. For a more substantial choice, beef burgers come with salad and homemade fries. Toppings range from cheddar and pickles to truffle mayonnaise, and the kitchen offers vegetarian versions too. Beyond burgers, the plates include chicken satay, schnitzel, beef stew prepared with Maallust bock beer, and rendang with rice and atjar. Flammkuchen provides another option, while loaded nachos and a board of cheeses, cured meats, bread and snacks suit sharing over drinks. Children have their own choices, including a pancake and fries with a selection of snacks. Desserts continue the informal style with ice cream, chocolate chip cookies and churros. A coffee board pairs a hot drink with sweet treats. For an occasion away from the foodcafé, the catering service prepares lunches, buffets and bites, with arrangements discussed directly with the team.

Črn Bel 4, 42230 Ludbreg

+38542819177

Črn-Bel sits on a small hill in the Ludbreg wine country, in the village of Vinogradi Ludbreški just outside the town, with a wide view over Ludbreg and the surrounding villages that reaches into the neighbouring counties and even across the border. The place has a literary history. It once belonged to Mladen Kerstner, the Croatian writer and director known for Gruntovčani and Mejaši, who later left it to the shareholders of the old Hotel Putnik in Ludbreg; it was eventually privatised by Đuro Bohnec. The name is thought to come from Fran Galović's poem Črn-bel, written in June 1914 and published after his death in the collection Z mojih bregov. After a full renovation the restaurant reopened in January 2022 with a more modern look, while keeping the traditional spirit of an excursion spot in the vineyards. The menu runs along three lines: à la carte continental dishes, pizza from a bread oven, and grilled meat. The kitchen also lists game, river fish such as pikeperch and trout, squid and fish platters, steaks and barbecue, along with homemade vegetarian menus and options for vegans and small children. A daily set lunch, the local gablec, is part of the offer. Coffee and hot drinks are served from the morning, and the wine list leans on the Ludbreg wine district, with sparkling wine as well. The house aims to work with local food producers and family farms. Tables are booked by phone, celebrations for families and companies are organised on request, and the food can also be taken away or delivered. It suits a long lunch with a view after a walk through the vineyards.

Zagorska 11, 42230 Ludbreg

+385912300001

Mon Closed; Tue–Fri 09:00–22:00; Sat–Sun 14:00–22:00

Fast&Good Produžetak is a casual food stop at Ludbreg's sports hall on Zagorska, with a menu that brings together burgers, ćevapi, kebabs and pizza. Its location gives visitors a specific landmark to look for: the sports hall building at number eleven. The selection ranges from a simple sandwich or hot dog to a plate of grilled meat with accompaniments, so there are several ways to put together a meal. Ćevapi come in lepinja bread with onion and ajvar, or on a plate with fries. Kebabs are available in bread, wrapped in a tortilla, as a salad or as a larger plated dish. The burger section includes beef burgers on brioche buns, with versions featuring cheese, roasted onion, or onion rings and bacon. Chicken appears in a tortilla, a salad, a burger and a box of breaded wings with fries. For a meatless alternative, there is a bean burger and a vegetable tortilla. The pizza selection includes a Slavonian version with salami, kulen and bacon, alongside a kebab pizza and a simpler combination of sauce, cheese and salami. Potato wedges, fries, onion rings and chili cheese nuggets can be ordered alongside the main dishes. There are also burger and kebab combinations with fries and a choice of drink. Coffee, tea, soft drinks and beer round out the offer, allowing a smaller refreshment stop as well as a full meal.

Ulica Petra Zrinskog 9, 42230 Ludbreg

+38542810727

Hotel Crnković is a three star hotel on Ulica Petra Zrinskog in the centre of Ludbreg, the small Podravina town that calls itself the centre of the world. It belongs to the same local group as Hotel Amalia and the Pivnica Mejaši beer hall on the main square, a couple of minutes away on foot. Inside the hotel there is an à la carte restaurant with room for about forty guests and a café bar, and the house describes its offer as a rich à la carte menu served with top local wines. The hotel courtyard holds a terrace and a garden where guests can sit outside and relax in the warmer months. The second side of the house is its banquet hall, which takes up to three hundred people and is booked for weddings, graduation parties, church celebrations such as baptisms and confirmations, birthdays and other family occasions; set wedding menus are published on the hotel website. The hotel itself has fifteen rooms, and staying guests can add half or full board in the restaurant. The staff speak Croatian, German, English and Italian, which makes ordering easy for visitors from abroad. Wireless internet is free throughout, there is a free private car park on site, and the building is adapted for guests with disabilities. Pets are not allowed under the house rules. From the door it is a short walk to the town square, the Holy Trinity parish church, the Batthyány castle and the Shrine of the Precious Blood of Christ, so the restaurant works well as a lunch or dinner stop during a day exploring Ludbreg, or as the venue for a larger family celebration with a meal for many guests.

Trg Svetog Trojstva 27, 42230 Ludbreg

+38542810510

Mon–Sat 10:00–22:00; Sun 11:00–22:00

Pivnica Mejaši is the beer hall attached to Hotel Amalia on Trg Svetog Trojstva, the main square of Ludbreg, right beside the parish church. The interior is fitted out entirely in a rustic style meant to recall the old Zagorje countryside, with about sixty seats inside, and in summer two large terraces, one at the front and one behind, take around a hundred guests. Two things anchor the menu: pizza from a bread oven and meat grilled over charcoal following the Leskovac tradition. The pizzas carry local names such as the house Mejaši with garlic sausage, bacon, ajvar, fresh pepper and egg, the Podravska with dried pork neck, the Slavonska with kulen, and the Pivnička with corn and kulen, and most also come in a jumbo size. From the grill there are ćevapčići served plain, in flatbread or with kajmak, cheese stuffed pljeskavica and vješalica, and sharing platters for three or five people. Squid comes breaded, fried, grilled or stuffed with prosciutto and cheese. The house speciality is venison goulash with hunter's dumplings, and there are schnitzels, pork tenderloin in mushroom sauce, a cold platter of prosciutto, kulen and cheese with bread from the oven, and pancakes for dessert. A set lunch, the local gablec, is also on offer. Tables can be reserved online, birthdays and smaller celebrations can book the room, and the kitchen prepares family and party menus to order a day or two ahead. Everything can be ordered online for pickup or delivery, and both cash and cards are accepted. It is the easy evening option in the centre of town, a few steps from the square.

Donderseweg 22, 9331 TB Norg

+31592612098

Wed–Sun 10:00–17:00

Natuurplaats Noordsche Veld brings a café and information pavilion together beside the woodland, heath and stream valley landscapes near Norg. It is a place to combine something to eat with discovering the surrounding countryside, with regional produce forming part of the food offer. The pavilion also introduces the area's archaeology, including burial mounds and ancient field systems. Coffee, fresh tea, cakes, biscuits and ice cream provide options for a short stop. The lunch menu includes homemade soups, filled rolls, toasted sandwiches and snacks to accompany drinks. Children have dishes of their own. A distinctive house arrangement is the Drenttea, a high tea built around sweet and savoury regional products, bringing the connection with Drenthe onto the table. The indoor space accommodates approximately sixty people, and a large outdoor terrace gives groups another place to gather. The team arranges business meetings, birthdays, children's parties, family days and weddings, with activities available to accompany the food. Possibilities include a guided walk, a covered wagon outing or a puzzle route, arranged according to the group's wishes. For independent visitors, walking information is available at the pavilion. A purple route covers six kilometres and a yellow route thirteen kilometres. Families can explore the Donderpad using an activity booklet, with a different treasure hunt for each season. These links between food, play and the landscape make the café a useful base for a countryside outing, whether the main purpose is lunch, a walk or time together outdoors.

Ulica Matije Gupca 102, 40323 Prelog

+38540648090

Restaurant Panorama occupies the lakeside hotel of the same name on the outskirts of Prelog, within the DG Sport recreation complex. The dining room has eighty seats and looks towards the reservoir locally described as the Međimurje sea. Its kitchen combines regional specialties with international dishes, giving visitors a choice between exploring local cooking and ordering something familiar. The regional cold platter brings together beef tongue, meat from tiblica, homemade sausage, cheese and chopped lard. Other starters include cottage cheese with sour cream, smoked salmon and a squid salad. Warm dishes include cornmeal žganci, cheese štrukli and a Međimurje risotto with meat, white wine and bacon. There are vegetable choices too, including a warm and cold salad with grilled vegetables and mushrooms, and grilled pumpkin with feta. Meat dishes range from veal in mushroom sauce to chicken stuffed with gorgonzola, while larger platters combine several preparations for sharing. A separate pizzeria prepares more than twenty varieties in a wood fired oven. The breakfast selection includes eggs, cold cuts, spreads, pastries, fruit and yogurt. Beyond the main dining room, the hotel has a ground floor coffee bar and a wine bar with local bottles and small bites. During summer, a large terrace provides outdoor seating beside the lake, with parasols offering shade. The combination of regional dishes, pizza and several spaces for drinks makes Panorama a flexible stop during a visit to Prelog and its lakeside recreation area.

5C, 1100-240 Lisbon

+351217933766

Mon–Sun 08:00–22:00

Bakery in Lisbon serving cakes and pastries and cafe and home cooking. Offers outdoor seating.

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Rua da Pimenta 35, 1990-254 Lisbon

+351218955892

Sun 12:00–15:30; Tue–Sat 12:00–15:30, 19:00–22:30

Restaurant in Lisbon serving fish and seafood.

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Avenida do Índico, 1990-207 Lisbon

Mon–Fri 07:00–21:00; Sat, Sun 08:00–21:00

Cafe in Lisbon serving cafe. Offers outdoor seating, takeout.

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Praça do Oriente, 1990-223 Lisbon

+351282422274

Mon–Sun 10:00–22:00

Snack bar in Lisbon serving burgers.

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Alameda dos Oceanos 31H, 1990-197 Lisbon

+351218943169

12:00–23:00

Restaurant in Lisbon serving Japanese.

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Via Santa Chiara 1, 70017 Putignano

+390804052733

Angelo Sabatelli is on Via Santa Chiara, at the corner of Via Fornello in Putignano. The restaurant offers tasting menus alongside an à la carte selection, with two different approaches to the chef’s cooking. The Classics brings together established dishes in a selection that changes with the seasons. Extra-territorial Emotions connects his professional experience in Italy and Asia with local produce. Those two directions give a useful starting point when choosing how to experience the kitchen. Regional ingredients appear in combinations such as seafood cavatelli with chicory and broad bean puree, or orecchiette with ragù and canestrato fondue. Elsewhere, basil soba, onion and foie gras gyoza, and lobster tempura introduce different techniques and seasonings. The repertoire extends from fish and shellfish to lamb, pigeon and suckling pig. Desserts continue the interplay of familiar and unexpected ingredients, including ricotta with wheat and orange blossom, and chocolate with candied lampascioni and artichoke liqueur. Tasting menus are served to the whole table, while the à la carte format requires a minimum of three courses per person. Reservations can be made through the restaurant’s booking system or discussed directly by telephone. For arrival, the team recommends looking for parking on Via Margherita di Savoia, then approaching on foot along Via Fornello and turning into Via Santa Chiara. This makes the final approach part of a walk through Putignano rather than a drive directly to the door.

Via San Lorenzo 1, 70017 Putignano

+390804058523

Tue–Sun 19:30–00:00; Mon Closed

Premiata Pizzeria is run by Valerio and Luigi Loliva on Via San Lorenzo in Putignano. Valerio oversees the dining room, while Luigi directs the kitchen and selects ingredients. Pizza is the central theme, with an emphasis on combinations that connect Italian tradition with products from Puglia. The kitchen identifies local dairy produce, including mozzarella and provolone made with milk from Puglian farms, alongside Capocollo di Martina Franca, Rosso Gargano tomatoes and extra virgin olive oil from local cultivars. Its oven combines a traditional domed form with a rotating hearth and gas heating. Gluten-free pizzas and other gluten-free preparations are made on the premises, and suitable items are identified on the menu. Beyond the regular dining experience, the pizzeria offers Sulle Botti in Dispensa, a small private meal centered on a table fashioned from an old barrel. Set among the working pantry’s flour and preserves, it accommodates up to six people. The chef creates a seasonal sequence that includes starters, pizza, a pasta course and an artisan dessert. This experience requires advance arrangement and has a different booking process from an ordinary table. The wider offer also includes a pizza-making experience with Gigi, covering dough preparation, shaping and baking. Regular table requests can be submitted online and are confirmed by message or telephone. For guests interested in both eating pizza and understanding the ingredients and work behind it, Premiata offers several ways to approach the same kitchen.

Piazza Plebiscito 8, 70017 Putignano

+390804911813

Botteghe Antiche faces Piazza Plebiscito in the historic center of Putignano, beneath the palace that houses the Museo Principe Guglielmo Romanazzi Carducci di Santo Mauro. Its name recalls the artisan workshops that once animated this part of town. The restaurant brings that connection with the past into a setting where contemporary design accompanies the older building. Inside there is space for up to forty diners. In the warmer season, tables extend onto the square, with aromatic herbs around the outdoor area and the church bell tower forming part of the surroundings. Chef Stefano D’Onghia builds his cooking around memories of regional food, reinterpreting familiar preparations through presentation and technique. Ingredients follow the seasons, with an emphasis on small producers and a sustainable supply chain. The result is a changing menu rather than a fixed collection of dishes intended to remain identical throughout the year. A basket of bread and focaccia made in the kitchen welcomes guests at the table, giving the meal a direct connection to the restaurant’s own daily preparation. Wine is another substantial part of the offer: the cellar lists eight hundred labels, encompassing conventional and natural wines. The restaurant’s character comes from the combination of its position on the square, its interest in local culinary memory and the chef’s willingness to reshape that inheritance. Tables can be requested through the online booking service or by telephone. It is a useful choice for visitors who want their meal to remain closely connected to Putignano’s historic center.