Restaurants, cafés and bakeries in Winterberg

41 Sarré, 49350 Gennes-Val-de-Loire

+33241518132

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

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

ul. Gryfa Pomorskiego 63, 83-333 Chmielno

+48575757160

Mon–Sun 12:00–20:00

Skolimówka is a guesthouse with a large restaurant on Gryfa Pomorskiego, the main road through Chmielno, about two hundred metres from the village centre and looking out over Lake Białe. The house describes its cooking simply as home cooking, built on Kashubian and traditional Polish recipes, and it runs a handful of rooms for people who want to stay a few nights by the lakes. In spring and summer the day starts with breakfast on a holiday terrace facing the water. The menu leans on lake and sea fish. There is baked trout, perch or pike perch in dill sauce, cod in a creamy mushroom sauce, halibut, and cod in a crisp panko coat with chunky fries and tartar sauce. Vendace, the small local lake fish, appears only from June to September. Among the meat dishes are a marinated pork cutlet fried in the pan, a chicken breast stuffed with cheese in the de volaille style, a lumberjack plate of potato pancakes with pork goulash, and, at weekends only, goose gizzards in a cream sauce with lovage and cranberry. Pierogi are shaped by hand: Russian style, with meat, with fruit, or as tiny dumplings with mushrooms, and a bowl of forty is offered for a table that wants to share. Soups include sour rye żurek with egg and white sausage, a tomato soup from the house's own summer passata and a creamy Kashubian fish soup. Salads come from a self service buffet, and children get pancakes and smaller plates. The house also runs a catering service and a small shop and hosts family parties, and the beach with a jetty lies about five hundred metres away.

ul. Kartuska 40, Garcz, 83-333 Chmielno

+48586842292

Mon–Sun 11:00–21:00

KrzewiRog is a karczma, a traditional country inn, on Kartuska street in Garcz, the village on the road between Chmielno and Kartuzy, close to Lake Łapalickie. The house says its recipes have been handed down from one generation to the next by the women of the Jóskowski family, and that most of its game and fish come from the Kashubian lakes and from farmers in the area. The menu is long and plainly regional. Starters include bread with lard and pickled cucumber, herring in cream, potato pancakes with sugar or sour cream, sour rye żurek served in a bread loaf with egg, and the house's own plińc, the Kashubian potato pancake. The soups run from clear beetroot barszcz and chicken rosół with noodles to tripe, a goulash bogracz, a cold summer chłodnik and swede soup cooked on goose. The chef recommends cabbage rolls, grandmother's beef roulade, pork tenderloin country style and duck leg with cranberries. There is a long list of pork and poultry, from breaded schnitzel and roast pork knuckle to tenderloin in honey and a Kashubian schnitzel. The fish come as baked local vendace, or as cod, trout, perch, pike perch and salmon. Pierogi are filled with cabbage and mushrooms, meat, cheese, potato or strawberries, and the meatless corner offers pancakes, kopytka potato dumplings and a vegetable skewer. Cake and ice cream close the meal. Next to the inn stands the newer Adamowo building, used for weddings, birthdays, anniversaries and conferences, with guest rooms above the restaurant and a beach about a hundred metres away.

ul. Droga Kaszubska 8A, Ostrzyce, 83-314 Somonino

+48586841877

U Stolëma is a lakeside recreation centre in Ostrzyce, on the Kashubian Road that winds through the hills of the Kashubian Switzerland, with a restaurant that serves passing guests as well as people staying in its rooms and apartments. It was founded by Witosław Labuda; the company was formed in Ostrzyce in March 1990 and from the start offered beds and meals on the shore. It later bought the holiday centre it had leased, added a spa and wellness wing in 2010, and is a member of the Kaszuby tourism association and of the local fisheries group. The restaurant is decorated in warm beige and red, with wooden panelling, patterns taken from Kashubian embroidery burned into wood or lit from behind, and hand painted works on one wall and on the ceiling above the dance floor. In summer it opens onto a terrace with a view over Lake Ostrzyckie, and a newer outdoor terrace has a pergola with a movable roof. The kitchen cooks Polish and Kashubian specialities: duck leg with homemade dumplings, the Stolem schnitzel, pierogi filled with goose and dried plums, grilled chicken breast in chanterelle sauce and potato plińce with game goulash. Black pudding croquettes are another regional dish, and there are poultry, fish and children's plates. Breakfast is served in the morning and à la carte dishes from late morning into the evening. Four halls allow three separate family celebrations at once, and a fireplace room of twenty five square metres with hunting decorations seats up to twenty. The lake belongs to the Radunia ring of ten connected lakes, and the Wieżyca lookout tower lies about six kilometres away.

New Station Street 16, Leeds, LS1 5DL

+447828823189

Mon 07:30–19:00; Tue 07:30–19:00; Wed 07:30–19:00; Thu 07:30–19:00; Fri 07:30–19:00; Sat 08:00–19:00; Sun 09:00–16:00

Laynes is a coffee house on New Station Street, immediately outside Leeds railway station, and it opened in 2011 into a city that had almost nothing of the kind. Fifteen years later it is the address people give when asked where the coffee is, and the restaurant is direct about what it set out to do: give Leeds a place that paid absolute attention to the quality of two ingredients, coffee and possibly milk, in a room where somebody would explain them. It has grown past that. There is a kitchen now, and the house claims some of the best breakfast and lunch in the city centre — a claim it can make because most of its competition is a chain. There is a Laynes bakery, and beans are sold through an online shop for anyone who wants to take the coffee home. Opening is early and long: half past seven in the morning to seven at night on weekdays, from eight on Saturday, and a shorter Sunday from nine to four. Tables can be booked, which for a coffee shop is unusual and says something about how busy it gets. New Station Street runs from the station entrance into the city, so this is the first door you pass arriving in Leeds by train and the last one leaving. You will find Laynes at 16 New Station Street, Leeds LS1 5DL.

Park Row 11-12, Leeds, LS1 5HD

+441132443220

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

Riva Blu stands on Park Row in the middle of Leeds and cooks southern Italian — which is a narrower thing than Italian, and the reason the room is worth singling out. The south is the half of Italy that gave the world tomato, chilli, oregano and durum wheat pasta, and a kitchen that commits to it eats differently from one working through the whole country. It functions as a restaurant and a bar together rather than a restaurant with a bar attached, and takes private events and celebrations in its own rooms. Gift cards are sold through the restaurant's site, and tables are booked the same way. The hours are generous by the standards of a British city centre. Midday to eleven at night from Sunday to Thursday, and midday to midnight on Friday and Saturday — one unbroken service, so a late lunch at four or an early dinner at six are both possible without waiting for a kitchen to reopen. Park Row runs through the financial quarter between the Town Hall and the river, a few minutes on foot from Leeds station and from the Victorian arcades. If you are staying anywhere central this is walking distance, and it is one of the streets that stays busy into the evening after the offices empty. You will find Riva Blu at 11-12 Park Row, Leeds LS1 5HD.

Mill Hill 7-8, Leeds, LS1 5DQ

+441135190584

Mon 12:00–14:00, 17:00–22:00; Tue 12:00–14:00, 17:00–22:00; Wed 12:00–14:00, 17:00–22:00; Thu 12:00–14:00, 17:00–22:00; Fri 12:00–14:00, 17:00–22:00; Sat 12:00–22:00; Sun Closed

Tharavadu is a Kerala restaurant on Mill Hill in the centre of Leeds, and the distinction matters: Kerala is the far south-west coast of India, and its cooking — coconut, curry leaf, tamarind, a great deal of fish — is not the north Indian repertoire that most British curry houses serve. The house motto is pure devotion to quality and authenticity, and the kitchen holds to the one region. It opened in June 2014 and the recognition followed quickly. In 2015 it was named best Indian restaurant in Leeds at the Oliver Awards and placed in TripAdvisor's top ten Indian restaurants in the United Kingdom. In 2016 it appeared in the Michelin Restaurant Guide and in Harden's, and took the Oliver Award again. The restaurant describes itself as part of a wave of serious kitchens that changed how Leeds thinks about Asian food, which is a fair claim for a room that arrived before most of them. Service runs Monday to Friday in two sittings, lunch from midday to two and dinner from five to ten. On Saturday it stays open straight through from midday to ten. On Sunday it is closed altogether, which catches people out. Mill Hill sits between the station and the city square, a few minutes' walk from Leeds railway station, so this is one of the easiest addresses in the city to reach without a car. You will find Tharavadu at 7-8 Mill Hill, Leeds LS1 5DQ.

Wharf Approach, Leeds, LS1 4BR

+441132430090

Mon 12:00–23:30; Tue 12:00–23:30; Wed 12:00–23:30; Thu 12:00–23:30; Fri 12:00–00:30; Sat 10:00–00:30; Sun 10:00–22:30

LIVIN'ITALY sits under the railway arches at Granary Wharf, on the canal side of Leeds station, and is three things in one space: a bar, an Italian restaurant and a deli. The arches give the room its shape, and the house makes a point of the fact that it is Italy lived rather than staged. The family business began in Milan in the 1980s, with the founders' parents and what they describe as a love of good food and honest hospitality; the Leeds house opened in 2012. It has been consistently named among the best Italian restaurants in Britain since. The four words the family uses for what it does — passion, tradition, integrity, simplicity — are worth repeating because the menu follows them: ingredients chosen for where they come from, dishes meant to be shared. Because the deli and the bar sit alongside the kitchen, the same address covers a morning coffee and a Negroni after midnight. Food can also be collected to take away, and gift vouchers are sold on the site. It opens at midday during the week and at ten at the weekend, running to half past eleven, and to half past midnight on Friday and Saturday. Granary Wharf is directly under Leeds station — a covered walk from the platforms. You will find LIVIN'ITALY at Wharf Approach, Granary Wharf, Leeds LS1 4BR.

South Parade 15, Leeds, LS1 5QS

+441132422795

Mon 17:00–22:00; Tue 17:00–22:00; Wed 17:00–22:00; Thu 17:00–22:00; Fri 17:00–23:00; Sat 12:00–23:00; Sun 12:00–20:00

Sukhothai is a Thai restaurant on South Parade in central Leeds, and it has been open since 2002 — long enough in a city centre to have outlasted most of what opened around it. The house describes what it does as Thai fine dining, which here means the cooking treated as a kitchen discipline rather than as a takeaway menu. The name is the old capital of Siam, the kingdom that preceded modern Thailand, and it sets the register the restaurant is aiming for. Beyond the ordinary card there is private dining and, unusually for the cuisine, a Thai bottomless brunch — a British format applied to a Thai kitchen, which tells you the room is not run as a museum piece. The hours want attention because they change across the week. Monday to Friday it is an evening restaurant only, from five to ten, and to eleven on Friday. Saturday it opens at midday and runs to eleven. Sunday it opens at midday and closes at eight. Anyone arriving for a Wednesday lunch will find it shut. South Parade is in the middle of the city, a short walk from the Town Hall and from Park Row, and about ten minutes on foot from Leeds station. You will find Sukhothai at 15 South Parade, Leeds LS1 5QS.

East Parade 9, Leeds, LS1 2AJ

+441133406666

Mon 12:00–23:00; Tue 12:00–23:00; 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

Six by Nico on East Parade does one thing, and it does it differently every six weeks. The whole offer is a six-course tasting menu built around a single theme — a place, a concept, an idea — and when the six weeks are up the menu is thrown away and a new one replaces it. Recent themes have included Circus and New York. That format is the reason to know about it in advance rather than to walk past it. There is no permanent card to fall back on: what you eat depends entirely on when you come, and a dish you liked will not be there next time. It also means the room rewards a second visit in a way an ordinary restaurant does not, and the house publishes what is cooking now and what is coming next on its own site. Booking is effectively required, and vouchers are sold and redeemed against the experience — the house asks that a voucher balance be checked before arrival rather than at the table. Groups and private events are taken. It is open every day from midday to eleven at night. East Parade runs parallel to Park Row in the middle of Leeds, minutes from the Town Hall and a short walk from the station. You will find Six by Nico at 9 East Parade, Leeds LS1 2AJ.

ul. Zamkowa 45, 83-300 Kartuzy

+48666579381

Pizzeria Leone sits on Zamkowa street in Kartuzy, the county town of this part of Kashubia, and calls itself a piece of Italy in the heart of the region. The centre of the house is an oven fired with beech and oak wood, which reaches around five hundred degrees, so a pizza is ready in under three minutes. The dough is thin and made with Italian Tipo 00 flour, and the sauces are based on Italian DOP tomatoes. Because the base is thin, the kitchen keeps the number of toppings on each pizza limited so that it stays crisp. The list is long and mixes the classics with house inventions. Next to Margherita, Capricciosa and Salami there is a meatless pizza with mushrooms and peppers, a seafood one with tuna and capers, a Greek style Zorba with feta and olives, a spinach pizza with gorgonzola and sun dried tomatoes, and several that use oscypek, the smoked sheep cheese from the Polish mountains. Newer white pizzas start from crème fraîche, such as a carbonara version and one with pear, Parma ham, gorgonzola and almonds, and there is a calzone. Beyond pizza the menu has pasta with pesto or a beef ragù the house calls Leonese, pierogi, salads, chicken dishes served with fries or potato wedges and a salad of fresh vegetables, a sausage baked in the oven, and khachapuri, the baked flatbread with cheese and egg. Coffee and lemonades are on the drinks list. The pizzeria is open every day from midday, and food can be eaten on site, collected, or delivered within Kartuzy and to the surrounding villages.

Vošteni 19, 52448 Sveti Lovreč

+38552616523

Fri–Sun 15:00–22:00; Mon–Thu Closed

Tomažova Konoba is the Vošten family's tavern and agritourism business at Vošteni, near Sveti Lovreč. The family prepares traditional Istrian food and produces cured meats of its own, making the relationship between the dining table and the household's food production central to a visit. The tasting selection brings together prosciutto, dried ombolo, pork neck, pancetta and sausages with four types of cheese. Homemade bread and extra virgin olive oil accompany these, followed by dessert. Aperitifs from Old School Distillery introduce another local product, and wine is included in the tasting arrangement. Beyond the cured meat selection, the tavern describes its kitchen as preparing meat and fish dishes from old Istrian recipes, with an emphasis on slowly prepared homemade meals. The family's meat products are processed by hand without smoking, using sea salt and pepper and avoiding added flavor enhancers. Indoor seating accommodates thirty guests; including the terrace, the total rises to sixty. Tables can be reserved by telephone or email. Groups are welcome, including visitors arriving together on an excursion. The family also presents the possibility of visiting a nearby distillery to see local spirits being made. A natural spring close to the tavern gives walkers another place to explore, while the fortified town of Sveti Lovreč provides a further stop in the area. Together, the tavern, cured meat production and surrounding countryside offer several ways to approach a visit, whether the main interest is a shared tasting or a longer meal.

Rovinjska Ulica 10, 52210 Rovinjsko Selo

+385917368559

Konoba Klepa brings Macedonian cooking and a Leskovac style charcoal grill to Rovinjsko Selo. Its address on Rovinjska Ulica puts it west of the supplied Kanfanar home centre, about four kilometres away in a straight line. The village setting offers an alternative direction for a meal when planning an outing from the accommodation. Meat from the charcoal grill forms one part of the menu, with ćevapi, pljeskavica, ribs and steaks. Alongside these are Macedonian dishes including tavče gravče, with beans, and accompaniments such as ajvar, makalo and šopska salad. Several vegetable preparations are explicitly marked vegan or vegetarian, so the choice extends beyond grilled meat. The drinks selection continues the Macedonian connection through Tikveš wines, Skopsko beer and rakija. Pancakes and syrup soaked semolina cake appear among the desserts. Guests can reserve a table by telephone, and the restaurant also hosts birthdays, christenings and private celebrations. Parking is available for guests, with cards and cash accepted. Rovinjsko Selo belongs to the Rovinj area and lies near Žuntići; Romualdo Cave is northeast of the village restaurant. For visitors staying around the supplied home point, this makes Klepa a nearby option to consider when combining a village stop with exploring the surrounding countryside. The combination of grilled dishes, bean dishes, dips and salads allows a table to choose several different elements of the meal rather than follow a single set menu.

Krculi 5, 52341 Žminj

+38552846638

Konoba Krculi is a country restaurant in the village of Krculi near Žminj, with a history that the family traces to 1969. Its beginnings were tied to selling produce grown in the family's fields to people in coastal towns. Those contacts brought visitors inland to eat and spend time in the village. The original small tavern had a fireplace; the business later developed into a much larger venue while keeping traditional Istrian food and folklore at the centre of its identity. Today it can accommodate up to three hundred people and organises weddings, anniversaries, birthdays and other celebrations. Lunches and dinners for groups are arranged in advance. The menu follows old recipes from central Istria. Prosciutto and sheep's or cow's cheese introduce a selection that includes Istrian minestrone with corn, potatoes and beans. Pasta takes several forms: potato gnocchi with veal or venison sauce, fuži with chicken goulash, and makaruni with prosciutto and mushrooms. Cooked cabbage, beef medallions in mushroom sauce and roast veal, pork or lamb provide other choices. Grilled sausages and beef are also offered. Fritule, the small sweet fried dough pieces, appear among the house specialties. Drinks include wine and traditional brandies, with plain grappa, mistletoe brandy and a honey version mentioned as welcomes. Music and folklore are part of the restaurant's account of its hospitality. Guest parking is available, and the contact details allow visitors to discuss their group's meal and occasion with the restaurant beforehand.

La Porte, 35430 Saint-Jouan-des-Guérets

+33259291174

The Auberge du Clos des Vignes is a country inn on the road between Saint-Malo and the Rance, ten minutes by car from the walled town and away from the summer crowds. Tony and Alexis run it as a pair, one in the kitchen and one in the room, and the cooking is French bistro food done with care: a market menu that changes with the week, meat from the region, fish from the coast, proper desserts. It opens for lunch and dinner every day of the week, which is rarer than it sounds around Saint-Malo, where many kitchens close on Mondays. The garden makes it a good choice for an evening when the town is full; parking is easy.

Svetvinčenat 71, 52342 Svetvinčenat

+38552560395

Pizzeria Grimani stands at Svetvinčenat 71, near the town's central square and Morosini-Grimani Castle. Its menu centres on pizza, with both smaller and regular sizes and a broad choice of toppings. The house Grimani starts with tomato, cheese and oregano, then lets guests choose the remaining ingredients. This gives it a different role from the fixed combinations elsewhere on the menu: it is a starting point for building a pizza to suit an individual appetite. Regional ingredients appear in the Domaća, which combines sausage and ombolo with olives, and the Istriana with prosciutto and olives. Napoletana uses salted sardines and capers, while the tuna version pairs tuna with olives. Mushroom pizza, a four cheese option and Vegetariana with mushrooms, artichokes, corn and peppers give several alternatives to the meat toppings. There is also a rocket pizza with cherry tomatoes and Grana Padano, and a cream based Bianca with cheeses and cherry tomatoes. Those looking for a stronger flavor can choose Diavolo with hot peppers, kulen, Tabasco and olives. The menu offers a gluten free pizza base, hemp dough and filled crust as additional choices. For something sweet, it also lists pizza dough with Nutella. The location allows a pizza stop to be combined with a walk around Svetvinčenat's compact centre. Visitors interested in the castle can plan both around the same square, with the pizzeria providing a straightforward meal focused on choosing a size, base and combination of toppings.

La Grisa 23, 52211 Bale

+38552824501

Restaurant La Grisa occupies the former Alla Pace tavern in the old part of Bale and belongs to the hotel of the same name. Its cooking connects the Istrian countryside with the coast, using organically grown vegetables and salad leaves from the house garden and olive oils from its own and nearby groves. The menu moves between familiar regional ingredients and more contemporary combinations. Boškarin, the native Istrian cattle breed, appears as carpaccio with black truffle and as ribs accompanied by a Roman style gnocco, carrot and pickled vegetables. Fish starters include octopus salad with fennel and white fish tartare with citrus. For a warm seafood dish, there is brodet made with octopus, cuttlefish and wild fish, served with polenta. Rigatoni with clams, mussels and queen scallops provides another route through the seafood selection. Main courses include sea bass with cauliflower cream and fennel, while cauliflower with goat cheese and parsley offers a vegetable based alternative. Truffle returns at dessert in black truffle ice cream with vanilla cream and a crumble of almonds and hazelnuts. Lemon crostata, crème brûlée with berries and pistachio mousse give other ways to finish. The restaurant offers a wine list, telephone and online reservations, and free Wi-Fi. In warmer weather, tables in the inner courtyard or beside the cistern bring the meal into Bale's stone surroundings. The setting makes the restaurant an option for pairing a visit to the old town with a meal built around ingredients from Istria.

Orihi 58, 52207 Barban

+385992294300

Konoba Vorichi stands at the edge of Orihi, a village in the municipality of Barban, with greenery and vineyards around the restaurant. Its name preserves an older name for the village, and the tavern first welcomed guests in 2013. The kitchen combines Istrian traditions with contemporary preparation, drawing on produce from nearby farms and a family tradition of making bread and pasta by hand. Sourdough, focaccia and grissini introduce a menu in which familiar regional ingredients appear in varied combinations. The off-season selection includes local cured meats, a cheese platter with ricotta and cow’s and goat’s cheeses, beef tartare and a cold fish platter. Pasta choices range from fuži with truffles to ravioli with cheese, hazelnut and pancetta. Cheese-filled gnocchi come with saffron, sage and almond, while the risotto combines cod with spicy sausage. Maneštra brings together prosciutto, corn, beans and barley in an Istrian stew. Larger dishes include pork loin with leek and parsnip cream, smoked brisket with root vegetables, steaks and fish fillet. Desserts continue the kitchen’s interest in unexpected pairings: puff pastry with hazelnut and mascarpone creams, a chocolate tart, and rice with truffle ice cream and crumble. The wine selection accompanies views towards Malvasia vines. Vegetarian and vegan dishes are available, and dogs are welcome indoors and outside under their owners’ supervision. Children have a garden and vineyard area to explore. Parking is beside the tavern, and the team also arranges family celebrations and business gatherings. Advance reservations are recommended, particularly for weekends and the tourist season.

Bratulići 17, 52207 Barban

+385952219381

Agroturizam Istra Partner combines a restaurant, guest accommodation and countryside activities at Bratulići, in the rural landscape between Barban, Marčana and Pula. The restaurant is one part of a wider agritourism property, so a visit centers on the relationship between the surrounding land, local ingredients and traditional Istrian cooking. The house describes its food as regional specialties prepared from fresh ingredients sourced locally, using recipes associated with the area's domestic kitchen. Its approach brings traditional food into a present day restaurant setting while keeping the focus on the produce. This is a place to contact before setting out: visits are arranged with the property, and guests can discuss their meal directly by telephone or email. That conversation is also useful for anyone planning to combine food with the other experiences offered here. The property's activities include walking, cycling, horseback riding and quad excursions, as well as gathering mushrooms, asparagus or grapes. These provide several ways to spend time in the countryside around a meal, depending on the season and the arrangements made with the hosts. For visitors staying longer, accommodation is available within the same property, with stone walls and air conditioned rooms. The official regional tourism listing identifies Istra Partner at Bratulići 17, and the municipal tourist board includes it among the area's eating places. For a holiday based near Rakalj, it offers an inland excursion built around Istrian food and the rural setting in which it is prepared.

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.

Šimuni 101, 23251 Šimuni

+38523697439

Restaurant Villa Olea is part of a small family hotel at Šimuni 101, in the fishing village of Šimuni on the island of Pag. The family traces the business's tradition to 2001, and the property brings accommodation and a restaurant together in one place. Its character is shaped by that family hospitality and by a coastal setting close to beaches and pine woods. The owners specifically present both the hotel and restaurant as suitable for families with children. There is free parking on the property, useful for visitors arriving from Pag or travelling around the island by car. Wireless internet is available in the shared areas as well as in the guest rooms. Alongside the restaurant, the family operates a boat rental service, giving the place a connection with days spent exploring the surrounding waters. The hotel also offers breakfast as part of its accommodation service. Šimuni lies on the island's southwestern shore, roughly between Pag town and Novalja. It is a fishing settlement with an ACI marina in its sheltered cove, and the local beaches lend themselves to swimming, sunbathing and an unhurried walk. The village makes a quieter setting for a restaurant stop during an island outing. Villa Olea's combination of a family restaurant, a small hotel and boating services suits that setting: visitors can make the meal one part of a broader visit to this stretch of Pag's coast.

Puntera 8d, 52207 Barban

+385954144441

Štefanija's Kitchen is the restaurant at Villa Štefanija in Puntera, above Raša Bay. Outside guests are welcome for dinner by advance reservation, making it an option for visitors staying elsewhere in the surrounding villages. The setting looks across the wooded coastline toward the Kvarner islands, with meals served on a terrace overlooking the sea. The restaurant takes its name and culinary direction from the family's grandmother, Štefanija. The house recalls her baking bread while grandfather Toni gathered mushrooms, wild asparagus and herbs or went hunting, bringing the changing seasons into the household kitchen. Chef Igor continues that approach with a short menu that develops around available ingredients. The cooking is Mediterranean and Istrian, emphasizing local produce, inherited recipes and preparations that take their time. Ingredients named by the kitchen include seasonal asparagus, mushrooms and truffles, fish from Kvarner, Istrian prosciutto and cheese, and olive oil from nearby groves. Guests can choose from à la carte dishes and a daily menu, with Istrian wines selected to accompany the food. Malvasia and Teran are among the wines highlighted by the house. The restaurant also arranges small weddings and other special occasions in its intimate setting. Villa Štefanija itself is a small property with seven accommodation units, set in countryside of meadows, fields and woodland around Puntera. For a restaurant visit, contact the team beforehand to arrange the table and discuss the meal; advance notice is part of how the kitchen welcomes diners who are not staying at the villa.

128 Chaussée du Sillon, 35400 Saint-Malo

+33623637191

Favorite Coffee is a coffee shop on the Sillon, the long seafront promenade, run by three sisters who wanted a place that serves breakfast all day. That is what it does: eggs, pancakes, granola bowls, avocado toast and fresh juices from morning until the afternoon, with specialty coffee, matcha and homemade cakes alongside. The room is bright and the tables outside face the beach across the road. It is the kind of place for a slow morning after a swim, or a late breakfast on a day when the tide has taken the beach away. Weekends are busy; midweek mornings are the calm ones.

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

Laz Bistrički 3A, 49246 Marija Bistrica

+385994300177

Mon Closed; Tue–Sun 08:00–22:00

Villa Vladimir is a restaurant and coffee bar in Laz Bistrički, in the Marija Bistrica area, surrounded by woodland and greenery. Its founder, Vladimir Vedrina, developed his experience in restaurants in Italy and Istria before starting his own hospitality business in 1996. Work on the Villa Vladimir building began in 2006, and later extensions brought it to its present scale in 2018. The restaurant has three dining rooms, seating twenty five, forty and two hundred people, with rustic wooden interiors. Two terraces extend the seating outdoors. The kitchen draws on dishes from across Croatia. Cold starters include a sharing platter of cured meats and cheeses, while soups range from beef broth to vegetable cream soup and Zagorje soup. Main courses include pork schnitzels, pork medallions with mushroom sauce and a turkey fillet stuffed with fresh cheese, peppers and kulen. The grill selection includes ćevapi in lepinja and mixed platters intended for sharing. Steak choices include ribeye, beef fillet and tagliata, while the fish section offers squid, salmon and sea bass. For dessert there are cheese štrukli, pancakes and cakes. The different room sizes allow the restaurant to accommodate smaller occasions as well as larger celebrations. Its main function room can seat up to two hundred guests, with arrangements using round or straight tables. Rustic decoration, white chair covers and a professional lighting system form part of the setting for organised events.

3 Chaussée du Sillon, 35400 Saint-Malo

+33299561074

The Brasserie du Sillon stands right on the seafront promenade, ten minutes on foot from the ramparts, with the beach and the tide in front of the windows. It is a seafood house first: oysters and whelks from the bay, a Royal Sillon platter stacked with crab, langoustines and prawns, grilled fish of the day and moules-frites. The menu changes every six to eight weeks with the season, and there is meat for those who did not come for the sea. Between lunch and dinner the room becomes a tea room, which makes it a good stop after a long walk along the Sillon. The dining room is level and accessible, and the terrace faces the water.

Prodol 35A, 52208 Prodol

+38552580174

Luna is a restaurant and pizzeria in Prodol, a village in the municipality of Marčana. The house dates its beginnings to 1995 and provides a substantial amount of seating: three indoor rooms accommodate two hundred guests, with another hundred places on the terrace. That layout gives it scope for both ordinary meals and private gatherings. Air conditioning, a heated terrace, a children's corner and parking are among its stated facilities. The menu ranges well beyond pizza. Seafood choices include grilled squid with Swiss chard and potatoes, a fish platter for two, and scampi prepared either on the grill or in buzara sauce. Pasta can be ordered with truffles, seafood, mussels or a Bolognese sauce. Meat dishes include ribeye with potatoes and sautéed mushrooms, roast veal, stuffed pork fillet and chicken prepared in the Viennese style. An eggplant dish combines tomato, mozzarella and Parmesan. The pizza selection moves from familiar combinations to toppings with an Istrian accent. Alongside margherita and mushroom pizzas are versions with prosciutto and olives, truffle spread and Grana Padano, or mozzarella, rocket and cherry tomatoes. A vegetable pizza includes mushrooms, seasonal vegetables and olives. Desserts include strawberry cheesecake, lava cake with ice cream, panna cotta and pancakes with several fillings. Luna welcomes pets and offers takeaway, wireless internet and card payment. Reservations can be requested by telephone or through the restaurant's booking form, with space to discuss the size and needs of a visiting group.

9 Rue du Dick, 35400 Saint-Malo

+33299810565

Mon–Fri 12:00–14:00, 19:00–21:30; Sat, Sun 12:00–14:30, 19:00–22:00

Le Globe-Trotter is a small restaurant in the heart of the Cité d'Alet, between the Solidor tower and the Bas-Sablons beach, and its name is the menu: dishes gathered from journeys, cooked with what the Breton markets offer. A Thai curry can follow a Breton fish tartare, a tagine a plate of grilled prawns, and the card changes often enough that regulars find something new each visit. At midday there are set lunch formulas between about €15 and €22, which makes it one of the better-value sit-down lunches on this side of the harbour. The terrace is sheltered and there is room for families; evenings are calmer than in the walled town.

7 Esplanade Commandant Yves Menguy, 35400 Saint-Malo

+33299816453

The Crêperie Solid'Or is named after the Solidor tower that stands a few steps away at the mouth of the Rance, and it does the one thing a Breton crêperie should do well. The galettes are made from organic buckwheat flour, the classic complète with ham, egg and cheese alongside fillings with andouille, scallops or goat's cheese and honey, and the sweet crêpes come with salted-butter caramel made in house. Cider is served in bowls, as it should be. At the weekend the kitchen stays open through the afternoon, which suits a late return from the beach at Bas-Sablons. It fills up quickly in summer; the terrace on the esplanade is the place to wait.

Stare Gajnice, 10133 Zagreb

Tue–Sat 12:00–22:00; Sun 12:00–20:00; Mon Closed

Restaurant in Zagreb serving Chinese.

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

Orešje 13, 10090 Zagreb

+385951662016

Tue–Sat 12:00–24:00; Sun 12:00–20:00

Restaurant in Zagreb serving Middle Eastern. Offers outdoor seating.

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

8 Allée du Marégraphe, 35400 Saint-Malo

+33299816238

La Corderie sits on the Cité d'Alet peninsula in Saint-Servan, on the far side of the harbour from the walled town, with a terrace that looks across the estuary of the Rance to Dinard. The same family has run it for more than thirty-five years, and the kitchen has stayed with what the boats bring in: sole and bass from the bay, scallops in season, lobster from the tank, a fish soup that regulars order without opening the menu. It is a quiet, unhurried place, better for a long lunch with the view than for a quick bite. Booking is wise for the terrace on a sunny day.

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

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.

Mikulići 83, 10168 Zagreb

+38513755411

Mon–Sun 07:00–24:00

Cafe in Zagreb serving cafe. Offers outdoor seating.

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

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.

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.