Pub restaurants in Europe
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Chłopskie Jadło
Old Town (012 429 5157; ul Św Jana 3) This place, a short walk south of Wawel, looks like a rustic country inn somewhere at the crossroads in medieval Poland, and serves up traditional Polish ‘peasant grub’ (as its name says). Live folk music is performed here on Friday and Saturday, and seating in antique sleighs adds to the rustic atmosphere. We love the żurek (sour rye) soup in a bread loaf.
reviewed
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Figlmüller
Vienna, and the Viennese, would simply be at a loss without Figlmüller. This famous Beisl has some of the biggest – and best – schnitzels in the business. Sure, the rural decor is contrived for its inner-city location, and beer isn’t served (only wine from the owner’s own vineyard), but it’s a fun Viennese eating experience and one you won’t find anywhere else in the world.
reviewed
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Garrison
The Garrison’s traditional green-tiled exterior and rather distressed, beach-shack interior are both appealing, and it boasts an actual cinema in its basement, but it’s the food – pressed ham-hock terrine, calf’s liver with smoked bacon, lamb with rosemary and garlic – that lures the punters to this evergreen gastropub. If you don’t fancy nearly bashing your neighbour’s elbow every time you lift your fork, though, come for breakfast (8am to 11.30am weekdays) or weekend brunch (9am to 11.30am).
reviewed
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D
Zu Den Zwei Liesln
A classic, budget Beisl of legendary status, Zu den Zwei Liesln has been serving celebrities, politicians, office workers and students for decades. Six varieties of schnitzel crowd the menu (the Haus Schnitzel, filled with Gorgonzola, ham and pepperoni, is killer bee), but there are other Viennese options, and even two vegetarian choices. The wood panelling, simple wooden chairs and chequered tablecloths create a quaint and cosy interior, complemented by a tree-shaded inner courtyard.
reviewed
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E
Panimoravintola Plevna
Inside the old Finlayson textile mill, this big barn of a place offers a wide range of delicious beer, cider and perry brewed on the premises, including an excellent strong stout. Meals are large and designed to soak it all up: massive sausage platters and enormous slabs of pork in classic beer-hall style as well as more Finnish fish and steak dishes. Vegetables here mean potatoes and onions, preferably fried, but it’s all tasty, and service is fast.
reviewed
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Gasthaus Wickerl
Wickerl is a beautiful Beisl with an all-wood finish and a warm, welcoming mood. Seasonal fare, such as Kürbiscremesuppe (cream-of-pumpkin soup) and Kürbisgulasch (pumpkin goulash) in autumn, Marillenknödel in summer and Spargel (asparagus) in spring are mixed in with the usual Viennese offerings of Tafelspitz,Zwiebelrostbraten (steak with onions) and veal and pork schnitzel.
reviewed
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Olde Hansa
If you'll splurge just once in Tallinn, here's where to do it. This medieval-themed restaurant (more authentic than kitsch!) boasts first and foremost the most ebullient and friendly service in the city, plus exotic meats (elk, wild boar) and homemade delights like juniper cheese and honey beer. It's a fun atmosphere inside or out on the terrace, and the food and its creative presentation is always first-rate.
reviewed
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Eisgrubbräu
Grab a seat in this down-to-earth microbrewery's warren of vaulted chambers, order a mug of Dunkel (dark) or Hell (light) - or even a 3L/5L Bierturm (beer tower; €17.90/28.40) - and settle in for people watching. The Monday-to-Friday lunch (€5.90) - an all-you-can-eat buffet from October to March - and the daily breakfast buffet (€6.90; available 9am to noon) offer good value.
reviewed
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Ferry Boat Inn
Known as the FBI, this inn is to Ullapool what the castle is to Edinburgh. The pub’s a little less traditional-looking these days with its bleached wood and nonstained carpet, but it’s still the place where locals and visitors mingle. Some dishes on the menu are a little bland, but a well-run dining room, quality ingredients and great presentation compensate.
reviewed
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Amerlingbeisl
Serving solid Austrian fare (and a sprinkling of Italian pasta dishes), Amerlingbeisl is a lovely place situated in the pedestrian quarter of Spittelberg, an old-worldly spot of tight cobblestone streets and quirky shops. The inner courtyard of this Beisl is a lush oasis, and on balmy summer nights the roof slides back to create a lovely outdoor feel.
reviewed
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Eagle
London’s first gastropub may have seen its original owners move on, but it’s still a great place for a bite to eat and a pint, especially at lunchtime, when it’s relatively quiet and there’s an alluring spread of its much-loved Mediterranean-led fare on the bar counter.
reviewed
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Teach Ósta
The island's perfect pub hums on summer evenings (grab a table outside for the views) and supplies snacks, sandwiches, soups and seafood platters. Though the pub often keeps going until the wee hours, food service generally stops around 7pm and may not be available in the winter months.
reviewed
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Ty Gwyn Hotel
- Conwy, Wales
- Restaurants › Pub
This village pub, 5 miles southwest of Conwy in the village of Rowen, has a gorgeous riverside garden and simple pub food with homemade curries and bar meals. Try to time a visit with the practice session for the local male voice choir, held each Friday at 21:00.
reviewed
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M
Hausbrauerei Feierling
Freiburg's best beer garden entices summertime crowds to this microbrewery, serving vegie options and monster-sized schnitzels. Take care not to fall in the stream after one too many or you may become dinner for the open-jawed crocodile.
reviewed
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Wanha Lyhty & Kellari
This cellar restaurant is a testament to the nautical history, bedecked with model ships and ropes, but the traditional Finnish food is first rate. Upstairs the more casual bar does irregular live music.
reviewed
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Linnane's
Irish standards like smoked sal- mon and more are fully honoured here. Peat fires warm the almost bare interior; nary a frill in sight. There's trad music many nights in summer.
reviewed
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Zhiguli
It’s hard to classify this old-style stolovaya (cafeteria) that happens to brew great beer. The place harks back to the Soviet years, when a popular pivny bar by the same name was a Novy Arbat institution. The minimalist decor and cafeteria-style service recalls the heyday, although this place has been updated with big-screen TVs and a separate table-service dining room. The overall effect is a nostalgic place without the Soviet memorabilia and other retro kitsch. The namesake Zhiguli beer (not to be confused with the original Zhiguli beer that comes from Samara) is brewed on site. Enter from Arbatsky per.
reviewed
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Haas Beisl
This small, very traditional Margareten Beisl doesn’t have the revamped, streamlined culinary edges of a neo-Beisl, but Haas is absolutely genuine and a place where you can enjoy decent food and soak up a very local atmosphere. Classics like offal and sweetmeats are prepared the way your grandmother might have done them, but local pundits often head straight for the celery soup. Above the bar are football (soccer) trophies won by the gentlemen players at Haas who have exceeded their own football prime (but not by much, as the trophies testify). The toilets have an ‘art’ touch.
reviewed
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Hollmann Salon
Situated inside the extraordinarily beautiful Heiligenkreuzerhof, Hollmann Salon combines the rural flavour of a country homestead with urban chic. Its succulent organic meats come from the Waldviertel north of the Danube and its menu changes every month, ensuring the very best of seasonal produce from local producers. A four-course menu might begin with filet of hare or offer the alternative of hare as a main dish. Seating is mostly at communal tables, and last orders are at 9pm. Book ahead in the evening. Cakes and breads are homemade and there’s outstanding outdoor eating in summer.
reviewed
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Huvila
This noble wooden building was formerly a fever hospital then a mental asylum, but these days writes happier stories as an excellent microbrewery and smart restaurant just across the harbour from the town centre. The food focuses on fresh local ingredients, and one of the delicious beers will match your fare perfectly, whether it be fresh, hoppy Joutsen, traditional sweet sahti, or the deliciously rich dessert stout. The terrace is a wonderful place on a sunny afternoon; there are also two cosy, compact double attic rooms (€120 during opera festival, €65 at other times).
reviewed
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Quell
Time stands still at Quell, a traditional Beisl in suburban Rudolfsheim-Fünfhaus. The panelled-wood interior looks untouched for years, the archaic wooden chandeliers and ceramic stoves wouldn’t be out of place in the Museum für Volkskunde, and some guests look as though they’ve been frequenting the place for decades. The menu is thoroughly Viennese, with Schweinskotelett (pork cutlets) and schnitzel featuring heavily, but there’s also a surprising number of fish and vegetarian options. Genial staff and quiet streetside seating add to the attractions.
reviewed
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Anchor & Hope
The hope is that you’ll get a table without waiting hours because you can’t book at this quintessential gastropub, except for Sunday lunch at 2pm. The anchor is gutsy, unashamedly carnivorous British food. The critics love this place but, with dishes such as salt marsh lamb shoulder cooked for seven hours and soy-braised shin of beef, it’s decidedly not for vegetarians. Its sister-restaurant, Great Queen Street in Covent Garden, is smaller, does not have a pub and takes reservations (which are, in fact, essential).
reviewed
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Zum Alten Fassl
With its private garden amid residential houses, and a polished wooden interior (typical of a well-kept Beisl ), Zum Alten Fassl is worth the trip just for a drink. But while here sample the Viennese favourites and regional specialities, like Eierschwammerl (chanterelle mushrooms) and Blunzengröstl (blood sausage with fried potato). When it’s in season, Zanderfilet (fillet of zander) is the chef’s favourite. Between 1974 and 1982 the singer Falco lived upstairs in this building – a plaque marks the spot.
reviewed
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Silberwirt
This atmospheric neo-Beisl offers traditional Viennese cuisine, mostly using organic and/or local produce. Tuscan cordon bleu (with prosciutto, mozza-rella and basil; €10.40), Wiener Schnitzel (€13.40), local trout with pumpkin-seed butter and fresh herbs (€12.80) and Styrian corn-fed chicken drumstick (€8.40) are complemented by some liver, vegetarian and Austrian noodle dishes. Don’t miss the garden area out back – it’s one of the best in Vienna! Alongside Silberwirt is a pizza restaurant (open from noon to midnight).
reviewed
