Restaurants, cafés and bakeries in Winterberg

Hordó Étterem stands at Széchenyi utca 11 in the centre of Bük, on a site that has served food and drink for more than a hundred years. The house traces its first written mention to October 1919, when a bishop's visit ended with a festive lunch at what was then the Galavits inn. It later passed to Antal Lökkös, who had started there as a young waiter, and became the meeting place of the local craftsmen's club, the village choir and the first table tennis players of Bük. From 1980 it was known as the Aranyhordó, and in 1995 it hosted the opening of the first Bük wine festival. After a full rebuild the restaurant reopened in the summer of 2021 under its present name, next to the Park Hotel. The interior aims to be smart without being stiff, and a lounge with a relaxed café and beer bar feel is open to restaurant guests too, including for watching a football match. The chef works with local and seasonal produce, and each month brings its own seasonal dishes, while every weekday at midday there is a set lunch menu on a weekly rotation. Fresh pizza has its own menu, from Margherita, Tonno and Quattro Formaggi to the house Hordó pizza and a spicy Ungherese with sausage, served at the table, on the terrace or to take away. From time to time the restaurant holds buffet lunches and dinners for locals and hotel guests alike. The Hordó has been a fixed address for wedding parties for decades and still takes weddings for up to 80 guests, along with company gatherings, and tables can be reserved by phone.

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Fehérló Étterem és Vendégház

Bük · Fish and seafood · Breakfast · Lunch

Kossuth utca 38., 9737 Bük

+36308559852

Fehérló, the White Horse, is a restaurant with a guesthouse on Kossuth utca in Bük, set in a green part of town a few minutes by car from the spa quarter of Bükfürdő. The kitchen builds on tradition and cooks seasonally from fresh, local ingredients, and the dining room is open every day from eleven in the morning until ten at night. The current menu, in use since Whitsun 2026, is written out in Hungarian, German, Czech and English. Among the house favourites are pork tenderloin wrapped in bacon with croquettes and a choice of cheddar, creamy mushroom or plum sauce, an original Hungarian beef stew with dumplings, spicy sirloin strips in a creamy sauce with mushrooms, bacon and baby carrots, and Mexican style chicken wings with spiced potato wedges. The poultry section adds chicken breast stuffed with cottage cheese and leek, wrapped in bacon and grilled, and a breaded chicken breast filled with bacon, red onion, pickles and cheddar. Many dishes can be ordered as a half portion. The Fehérló platter for two brings together grilled stuffed chicken, breaded pork, roast pork neck with spicy lecsó, fried catfish and Hungarian style roast pork with rice, croquettes, chips and salad. Children have their own page of dishes named after Winnie the Pooh and his friends. The guesthouse has eleven rooms, a trampoline and garden games for children and free parking that is locked at night. Bank and credit cards as well as the SZÉP card are accepted, and visitors who are not staying overnight can arrange to come for breakfast in advance.

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Kespub Étterem & Pizzéria

Bük · Steak and grill · Fish and seafood · Lunch

Kossuth Lajos u. 70., 9737 Bük

+3694655884

Tue–Sun 11:00–22:00; Mon Closed

Kespub sits on Kossuth Lajos utca, the main street running through the centre of Bük, a short drive west of the spa quarter. It calls itself a restaurant and pizzeria with a distinctive, atmospheric interior, and it seats 110 guests indoors. From spring until autumn the garden is open as well, and the house suggests it for a cold drink in the sun. The menu, printed in Hungarian, English, German and Czech, mixes traditional dishes with local specialities and hearty home style Hungarian cooking. Soups include clear meat broth with fine noodles or homemade liver dumplings, garlic cream soup with cheese toast, beef goulash soup and a chilled raspberry cream soup with toasted pistachios. Main courses run from veal paprikash with egg dumplings and pork tenderloin wrapped in bacon with porcini cream sauce to barbecue pork ribs with coleslaw, a New Zealand tenderloin steak, salmon steak on saffron risotto and garlic shrimp spaghetti. Caesar salad comes with chicken, beef or shrimp, and there is fried Trappist cheese for those who skip meat. A sharing platter for two combines ribs, stuffed chicken breast, Sicilian chicken and tenderloin slices with rice, potatoes and grilled vegetables. Desserts include cheesecake with raspberry sauce, pistachio tiramisu and a chocolate soufflé with vanilla ice cream. The bar side matters too: Hungarian and foreign beers, a wide choice of Hungarian pálinka and cocktails. The pub shows football matches and hosts birthday and name day parties, hen and stag evenings and class reunions. Food can be packed to take away, and cards and the SZÉP card are accepted.

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Vadvirág Csárda

Bükfürdő · Steak and grill · Fish and seafood · Lunch

Thermál Krt. 1., 9740 Bükfürdő

+3694358250

Mon–Sun 11:00–22:00

Vadvirág Csárda stands on the main road through Bükfürdő, the spa quarter of Bük in western Hungary, about 250 metres from the entrance of the thermal baths. The house has been cooking for a quarter of a century and has grown over those years from a small dining room into one of the largest restaurants in the resort. Its best known feature is the garden: close to 200 guests can sit there under the wide crowns of old oak trees, on chairs and at tables made from swamp poplar wood in a style the owners describe as their own. Indoors the main dining room seats around 100, and a separate private room takes another 30, which suits family gatherings and club evenings. The kitchen cooks the classics of Hungarian cuisine but uses newer cooking and baking methods, and the house names healthy eating as one of its main aims. The menu is organised into starters, soups, fish, poultry, pork, beef and game, salads and desserts. Examples are kettle goulash, whole roasted trout with garlic pesto pasta, grilled pike perch with courgette risotto, duck breast with mango sauce, garlic roast pork in the traditional Hungarian style, beef stew with egg noodles and venison prepared the chef's way, followed by Somló sponge pudding or Gundel pancakes. In summer the garden adds grilled dishes, food from the wood oven, goulash cooked over an open fire and roast suckling pig, usually with music. The restaurant is open every day from late morning until ten in the evening, offers free Wi-Fi and accepts the Hungarian SZÉP card as well as several meal voucher schemes, among them Ticket Restaurant, Sodexo and Erzsébet vouchers.

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Restaurant Marina

Novigrad · Fish and seafood · Lunch · Dinner

Svetog Antona 38, 52466 Novigrad

+385998121267

Restaurant Marina is the shared project of chef Marina Gaši and sommelier Davor Buršić in Novigrad. Their approach begins with the Adriatic and with the ingredients available from it, allowing the meal to take shape around the catch, the season and the chef's ideas. Fishing, olive growing and winemaking are part of the Istrian background that informs their work. Rather than promising a fixed sequence of dishes in advance, Marina creates a changing tasting experience. Weather conditions and the relationship with fishermen help determine what reaches the kitchen, and the resulting menu leaves room for ingredients that guests may not have tried before. The emphasis is on discovering what a particular day's produce can become through the chef's preparation. There are shorter and longer tasting formats: the midday selection offers four or six courses, while the evening selection has six or eight. Desserts are chosen from the daily selection, giving the meal another element that can change from visit to visit. Davor's role brings wine into the experience, with choices from Istria and nearby wine regions accompanying the food. The restaurant asks guests to reserve, giving the kitchen time to prepare for the people coming to the table. It suits diners who enjoy handing the choice of individual dishes to the chef and following a meal as it unfolds. At this address on Svetog Antona, seafood and wine are the two connected parts of a personal interpretation of Istrian cooking.

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Porporela Restaurant & Sunset Bar

Novigrad · Mediterranean · Fish and seafood · Vegetarian

Ulica Zidine 14, 52466 Novigrad

+38552356700

Porporela Restaurant & Sunset Bar belongs to Blu Mare Hotel on Ulica Zidine, beside the waterfront of Novigrad's old town. The restaurant combines sea views with Mediterranean cooking under Daniel Engelhardt, whose approach favours regional ingredients and a light, contemporary treatment. A separate sunset bar adds another setting for drinks and smaller dishes, while the restaurant offers a more composed meal. The autumn menu moves between the Adriatic and the Istrian countryside. Sea bass carpaccio is paired with lime, ginger and radish; grilled octopus comes with baby spinach and olive nut pesto. Traditional fuži pasta appears with Istrian truffle and a Malvasia reduction, while pumpkin risotto is accompanied by prawns and sage. These combinations give familiar local ingredients a distinctive arrangement without losing their regional connection. Main courses include the day's fish, served whole or as a fillet with lemon potatoes and seasonal vegetables. Tuna is matched with squid ink pasta, tomato, fermented garlic and preserved lemon. Meat choices include beef tenderloin with a truffle crust and a lamb dish using several cuts. Vegetarian and vegan dishes are explicitly identified, including slow cooked aubergine with bulgur, chickpeas and a red pepper glaze. Desserts continue the individual approach with fig cheesecake, tonka bean crème brûlée and homemade sorbets. For a private gathering, the Chef's Table offers an intimate dining room decorated with vines and wood. Together, the dining room, bar and coastal setting give visitors several ways to enjoy the same address.

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Konoba Gatto Nero

Novigrad · Steak and grill · Fish and seafood · Vegetarian

Zidine 10, 52466 Novigrad

+38552255555

Mon 18:00–22:00; Tue–Sun 12:00–22:00

Konoba Gatto Nero is tucked into Zidine, a small street close to the sea in Novigrad. Its kitchen combines seafood, meat and homemade pasta, using carefully selected local ingredients, many from organic cultivation. The range makes it possible to approach the meal through several different parts of Istrian cooking, from shellfish to truffles. Seafood preparations draw on Kvarner scampi, squid and octopus, alongside scallops, other local shellfish and John Dory. These ingredients give the coastal side of the menu its character. The meat selection includes beef steak, cheeks and goulash, offering a different direction for guests who prefer a meal from the land. Homemade ravioli, tagliatelle and gnocchi sit between these two strands of the kitchen. Fritaja, the regional egg dish, is prepared with fresh black or white truffles, bringing another recognisable Istrian ingredient to the table. The restaurant also gives attention to vegetarian and vegan diners and to people who need to discuss gluten or other allergens. Guests with particular dietary requirements can raise them with the team when arranging their visit. Outdoor seating adds an alternative to the dining space, and the restaurant welcomes pets. Wi-Fi is available, and payment can be made in cash or with the listed bank cards. Reservations are offered directly by the restaurant. With its combination of seafood, pasta and meat dishes, Gatto Nero gives a mixed group several ways to build a meal around local ingredients without all choosing the same style of food.

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Damir & Ornella

Novigrad · Fish and seafood · Seating indoors · Takes reservations

Zidine 5, 52466 Novigrad

+38552758134

Damir & Ornella occupies a small address on Zidine in Novigrad, where the kitchen gives Adriatic seafood a particularly spare treatment. Raw fish, olive oil, salt and pepper form the centre of the cooking, with carefully chosen accompaniments adding different textures and flavours. This is a place to explore the fish itself and the effect of a few ingredients around it. The seafood selection includes raw Kvarner shrimp paired with melon, a combination that sets delicate shellfish against fresh fruit. Raw fish also appears with polenta finished with black truffle. Another preparation brings Adriatic squid together with Istrian olive oil from the Belić family, salt, mixed pepper and aged balsamic vinegar. Scallops and smaller white scallops continue the shellfish theme, while soft crabs are accompanied by olive oil, balsamic vinegar and Malvazija wine. Lobster prepared in the Catalan style is paired with fried asparagus. Alongside these seafood dishes, the kitchen makes its own pasta, including tagliatelle, gnocchi and spaghetti, using stone-ground Italian flour. Homemade desserts provide a final course, and the ice cream has an olive oil accompaniment that carries an ingredient from the savoury cooking through to the end of the meal. Wine is another part of the restaurant's approach to seafood. The dining room has space for roughly two dozen people, making this a compact setting for a meal built around the Adriatic. Dogs are welcome, and reservations can be requested directly.

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Konoba Parangal

Novigrad · Steak and grill · Fish and seafood · Vegetarian

Mandrač 12, 52466 Novigrad

+38552730398

Konoba Parangal stands beside Novigrad's mandrač, the small old harbour where boats remain part of the view. This family tavern has been here since 2016, with tables outside beneath old olive trees and shade sails. Its name comes from a traditional fishing line with smaller hooked lines attached along it, a fitting connection to the seafood on the menu. The kitchen prepares fish from the grill, baked in salt or in buzara sauce, with chard and potatoes alongside. Mussels, scallops, scampi and lobster also appear in buzara, the Adriatic preparation based on white wine, garlic and parsley. A house fish platter and mixed fried fish are intended for two people. Meat dishes broaden the choice beyond the catch. Beef steak, Istrian pork loin, skewers, pork ribs, ćevapi and pljeskavica are among the grilled options. Pasta includes fuži with truffles and prosciutto, as well as gnocchi, spaghetti and tagliatelle. Diners choosing dishes without meat or fish can look to four-cheese gnocchi, vegetable spaghetti, breaded mushrooms, grilled vegetables and salads. Istrian wines include bottles from Kozlović, Kabola and Deklić. The harbour setting and the broad menu make the experience that of a traditional konoba, with familiar regional dishes and room to choose between land and sea. Tables can be arranged by phone, which is especially useful during the busy season. Inside, old photographs of Novigrad and windows facing the harbour continue the connection between the dining room and the town outside.

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La Rivarella

Novigrad · Steak and grill · Fish and seafood · Seating outdoors

Rivarela ul. 21, 52466 Novigrad

+385989612543

Mon–Sun 11:00–22:30

La Rivarella is a family restaurant on Novigrad's Rivarela waterfront, with a terrace directly beside the sea. Established in 2023, it brings together the work of a chef and his parents. His route home included kitchens at the Dolder Grand in Zürich, Grand Tirolia in Kitzbühel, and Vienna's Plachutta and Figlmüller. That background informs a restaurant centred on personal hospitality, Adriatic ingredients and carefully assembled plates. Fish and homemade pasta are prominent, with several dishes showing how the kitchen combines familiar ingredients with a more elaborate presentation. Pearl of the Adriatic pairs scampi with a crisp cuttlefish ink base, herb oil and foam. Lobster tagliatelle comes with tomato sauce, basil, claws and tail, and is presented as a dish to share. The house surf and turf brings steak and scampi together with mushroom, roasted cherry tomato, mashed potato and a dark jus. There are simpler ways to begin, too. The starters include Istrian prosciutto, a selection of cheeses, beef tartare, vitello tonnato and sea bass carpaccio. The wider menu follows the catch and the season, while the family's cooking also draws on Istrian truffles and olive oil from neighbouring producers. Children's portions are available across the menu, making the restaurant practical for a family table as well as a meal for two. Reservations are taken over WhatsApp. The waterfront terrace is the defining setting: a place to settle into a shared meal with the sea immediately alongside.

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Stars Restoran

Novigrad · Fish and seafood · Vegetarian · Seating outdoors

Rivarela ulica 17, 52466 Novigrad

+38552726469

Stars Restoran occupies a spot on Rivarela, the waterfront along the southern side of Novigrad's old town. The nearby cinema CMIK and the coastal promenade make it easy to combine a meal with a walk through this compact part of town. It is a family restaurant established in 2009, with a terrace facing the sea. Seafood is the natural starting point here, although the menu also leaves room for guests who prefer something from the land. A meal might begin with octopus salad or anchovies, followed by grilled fish, squid or shellfish cooked in buzara sauce. Pasta and risotto provide another way into the coastal cooking, while vegetarian spaghetti offers an alternative to the fish dishes. The selection changes with the catch and the season, so choosing what appeals on the day is part of the experience. The setting gives the restaurant much of its character. Rather than travelling out into the countryside for a meal, guests can stay beside the water and watch the waterfront around them. The terrace suits visitors who want the view to be part of the occasion, with conversation and a succession of dishes taking centre stage. Tables can be reserved by telephone. For a holiday based in Novigrad, Stars offers a straightforward combination of family hospitality, a substantial seafood choice and an old town location that works naturally with exploring on foot.

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Konoba Anni

Novigrad · Burgers · Fish and seafood · Vegetarian

Stancija Rossello 36, 52466 Novigrad

+38552825743

Mon–Sat 12:00–21:00; Sun Closed

Konoba Anni is a family tavern at Stancija Rossello, on the approach to old Novigrad. Parts of the original stone walls remain inside, while the rest of the room has been given a more contemporary finish. Outside, kiwi vines form a canopy over the terrace, becoming thicker through summer and carrying fruit above the tables towards the end of August. The kitchen combines traditional Istrian cooking with burgers and a selection of seafood dishes. Its menu changes with the season while retaining house specialities. The pictured selection includes a double burger, a pulled pork burger, fried calamari, seafood paella and a shellfish pan. Octopus salad, bruschetta, chicken salad and the house spaghetti add further possibilities, alongside a tapas selection for a different style of meal. Bread, olives and homemade aioli arrive before the order, setting a simple, sociable beginning to the visit. Croatian white and red wines share the drinks selection with beer and classic cocktails. The setting also has a communal side: important football matches are shown with a projector on the terrace. Families, children and dogs are welcome. Vegetarian and gluten-free options can be discussed with the staff, as can other allergen questions. There is free parking directly opposite, Wi-Fi for guests and a choice of card or cash payment. Reservations are recommended during the busy season. Anni brings together a vine-covered terrace, a family kitchen and enough variety for diners to choose between regional cooking and a burger.

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Les Pieds Bleus

Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors

20 bis rue Foulques Nerra, 49350 Gennes-Val-de-Loire

+33241679564

Les Pieds Bleus is the restaurant within La Cave aux Moines at Préban, where adjoining underground galleries have been adapted into dining rooms. The setting makes the region's relationship with stone and food unusually tangible: these former tuffeau extraction galleries also house a working mushroom farm. The restaurant cooks with mushrooms produced in that same cave complex, bringing cultivation and kitchen into close contact. Paris mushrooms, oyster mushrooms and shiitakes are the three varieties grown on site. Fouées are the other central speciality. Made on the premises and cooked in traditional wood ovens, these small breads puff into hollow pockets that can be opened while warm and filled to taste. The house describes the customary accompaniments as butter, rillettes, white beans, cheese and mushrooms. Stuffed galipettes, another local mushroom preparation, also feature among the regional dishes. Loire wines accompany the menus, and a children's menu follows the same regional theme. The interconnected rooms make the restaurant suitable for family gatherings as well as larger occasions such as birthdays and business dinners. Guests can also explore the cave through a separate guided or independent visit, learning how tuffeau was extracted and how mushroom cultivation developed underground. A wine cellar offers tastings and bottles from the Loire, including Saumur and Anjou appellations. The combination of bread ovens, cave-grown mushrooms and old quarry spaces gives this restaurant a close connection to the practical traditions of Anjou.

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De Loire & d'Ailleurs

Gennes-Val-de-Loire · Fish and seafood · Vegetarian · Lunch

2 quai de la Loire, 49350 Gennes-Val-de-Loire

+33241512886

De Loire & d'Ailleurs is the restaurant of chef Bryan Laubin and dining room manager Amandine Dumas at Les Rosiers-sur-Loire. Their approach brings southern French influences into an Anjou setting, drawing particularly on Provence and the Landes while keeping local ingredients in view. The kitchen presents seasonal menus, with additional suggestions written on the board alongside the main selection. The published summer menu illustrates how those influences meet: an Anjou salad combines rillauds, mushrooms and Tomme de Loire, while snails come from Cornillé-les-Caves. A tomato starter uses smoked mozzarella and focaccia with Espelette pepper, basil and tarragon. Fish and seafood preparations include mackerel with tomato gazpacho and garlic croutons, and small squid with parsley and garlic beside squid ink pasta. A breaded aubergine dish, explicitly offered as vegetarian, is accompanied by grilled courgettes, ratatouille, pepper sauce and smoked mozzarella. Meat options on that menu include veal tartare with hazelnut oil and polenta fries, plus a cut of beef selected according to supply. Desserts continue the mix of regional and more individual ideas, with an Anjou pavlova, melon parfait, vanilla cream choux and a sweet potato and white chocolate fondant. There are also cheeses and ice cream preparations. These dishes show the range of the kitchen rather than a fixed promise of what will be available on every visit. Reservations are taken directly by telephone, with the couple's team handling both kitchen and dining room.

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La Route du Sel

Gennes-Val-de-Loire · Fish and seafood · Cakes and pastries · Lunch

55 quai des Mariniers, 49350 Gennes-Val-de-Loire

+33241457531

Mon–Sun 12:00–14:30, 19:00–21:00

La Route du Sel occupies a traditional tuffeau house beside the Loire in Le Thoureil, between Angers and Saumur. Built in 1851, the riverside building belongs to the landscape of the old village, and the restaurant's name recalls the transport of salt along the river from Nantes towards central France. The business is presented as a family restaurant with roots in the region across five generations. Its terrace and garden look over the Loire, while an indoor dining room provides a more sheltered setting. The kitchen's focus is fresh produce from local suppliers, with vegetables changing through the seasons and homemade pasta accompanying some dishes. River fish have a particular place here: eel, pike and pike perch appear among the specialities. The cooking also extends to nearby poultry and meat producers, with natural and regional wines alongside the food. Marie Monmousseau leads the kitchen, while pastry chef Laurent Mercier contributes desserts throughout the year. The pastry selection gives the meal its own final chapter, from a local crémet to fruit tarts and chocolate preparations. Together, the cooking and setting make this a place to explore the Loire through both the plate and the view. A table can be requested directly by telephone. The choice between dining inside and sitting beside the river gives the restaurant two distinct settings within the same house.

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Les Fouées de Grézillé

Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors

Lieu-dit La Bachellerie, 49320 Gennes-Val-de-Loire

+33241455357

Les Fouées de Grézillé offers a meal built around Anjou's small wood baked breads in a renovated underground restaurant at La Bachellerie. The troglodyte setting is part of the experience, pairing a comfortable cave dining space with a style of cooking centred on the wood oven. Fouées arrive as the main thread of the meal, with a range of fillings and accompaniments made using fresh seasonal ingredients and produce from local suppliers. The published menu includes pure pork rillettes, salted butter and rillauds, together with simmered white beans from Vendée and cooked fresh mushrooms. These provide several ways to fill the breads and give the meal a succession of different flavours. A green salad accompanies a cheese gratin prepared in the wood oven with Tomme d'Anjou and Guignolet, keeping the regional theme running through the meal. For dessert, the house lists homemade crémet d'Anjou with red fruit coulis, as well as ice cream or sorbet. The set formula also includes an aperitif, Anjou red or Loire rosé wine, and coffee or a fruit infusion. The restaurant works by reservation and can arrange meals for groups of at least twenty-five people. Online requests ask for the intended arrival time and the number of adults and children, with a return confirmation completing the booking. Its combination of underground surroundings, local wines and bread from the wood oven gives a focused introduction to a distinctive Anjou food tradition.

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Restaurants, cafés and bakeries in Winterberg

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