Regional restaurants in Europe
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Dyado Liben
Astonishingly big, this traditional restaurant housed in a mansion dating from 1852 is a wonderfully atmospheric – and inexpensive – place for a hearty evening meal. Management says it can seat 100 people, all in a warren of halls graced with ornate painted walls and heavy, worn wood floors. There’s even a circular room where tables orbit a huge, column-like traditional stove extending from floor to ceiling. Find it just across the bridge leading from the main square inside the facing courtyard.
reviewed
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Altja Kõrts
Set in an old wooden farmhouse with a thatched roof and traditionally attired waiters, this charming place serves delicious plates of home cooking. Cauliflower soup, salmon pie (the best!) and omelettes can't be beaten. Follow it up with fresh blueberry pie (in season). The menu is posted in Estonian, but the staff will gladly translate. It's on the main road leading into Altja, overlooking a yard full of swings.
reviewed
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A
Taverna del Lupo
Il Lupo was the wolf that St Francis domesticated, a wolf that supposedly came back to this restaurant to dine. He made an excellent choice. The atmosphere is sophisticated, if a bit stiff, and diners will feel more comfortable smartly dressed. Most ingredients are locally produced in the surrounding Apennines, including cheese, truffles and olive oil. Set aside at least two hours for a meal.
reviewed
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B
Mermaid Restaurant & Coffee Lounge
A bright décor of blond wood and fresh flowers complement the menu of fresh local produce, home-baked bread, good wine and real ale. The Mermaid is famous for its slow-roast salt-marsh lamb from the Gower peninsula, and a kid's menu where everything is freshly prepared - no frozen chicken nuggets here. The building was once the Mermaid Hotel, a favourite haunt of Dylan Thomas.
reviewed
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C
Lounas-Salonki
This charming wooden building west of the city centre is warm and friendly, with little rooms sporting elegant imperial furniture. They do a salad buffet and daily hot lunch featuring traditional Finnish fare (on last visit sausage soup and liver ’n’ onions) as well as coffee and à-la-carte options including vegetarian choices like crêpes filled with blue cheese and vegetables.
reviewed
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Kala-Trappi
This gourmet option in a fine wooden building, is perfect for a refined meal. The menu is based on Finnish specialities with roast goose in an apple and seabuckthorn sauce and several options for whitefish, but also has seafood or reindeer pastas and simpler steaks. Save room for the expertly chosen cheeses including deep-fried camembert with lakka (cloudberries).
reviewed
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Antica Hosteria de la Valle
Art vies with food for top billing at this most creative of restaurants. Every three to four months, new artists not only display their work, but their illustrations adorn the new seasonal menus. Although the zuppa di farro (€7, best in cold months) in a mainstay, the chef suggests the spinach ravioli in walnut cream sauce or tagliatelle with truffles.
reviewed
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D
Stella d'Oro - Chez Jules
This characterful eatery set in a former oil mill is held in high regard by locals and tourists alike. There's nothing unorthodox on the menu, just the usual Bonifacien suspects cooked to perfection: aubergines à la bonifacienne (eggplants cooked with cheese) and pasta. A dessert du chef (homemade dessert of the day) will finish you off sweetly.
reviewed
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Bomban Talo
This place has a fantastic Karelian smorgasbord abounding in Karelian pies, muikku (fried whitefish) and varieties of karjalanpaisti (stew), served throughout the day in summer. The atmosphere is authentic too, it's set in an imposingly large wooden building with solid timber tables. There are good à la carte options too.
reviewed
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E
Puijon Torni
Revolving restaurants usually plunge on the culinary altimeter, but the food atop Puijo tower is pretty good – although the decor won’t feature in Finnish Design Monthly anytime soon. Choices focus on Suomi specialities, including reindeer, Arctic char and pike-perch, and there are a couple of set menus (€32/38). The view is magnificent.
reviewed
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F
Bateaux Nantais
For a romantic night out and about, glide along the River Erdre with an ever-changing view of chateaux as you dine aboard Bateaux Nantais , accompanied by ambient music, local Muscadet wines, and chef-prepared regional specialties. There are regular departures in summer; in winter boats operate only when there are sufficient numbers.
reviewed
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G
Majakka
This restaurant has a deck-like terrace which fits the nautical theme (the name means ‘lighthouse’). Local meat and fish specialities are tasty, generously sized and fairly priced and the select-your-own appetiser plate is a nice touch. It’s child-friendly too, and opens late during the opera festival when it buzzes with good cheer.
reviewed
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Trattoria agli Amici
It is worth making the trek out of central Udine to this classic of traditional and creative cooking, which the Scarello family has run successfully since 1887. Try the ravioli di formaggi di malga, trippe ed ortaggi croccanti (a cheese-filled dumping with tripe and crispy vegetables). The tasting menu is tempting.
reviewed
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H
Lunga
There's no better place than Batumi to decide whether you like khachapuri acharuli, Adjara's large boat-shaped variety of Georgia's national fast food with a lightly fried egg on top. And there's no better place to try it than this tiny, neat place which specialises in it - if one of its four tables is vacant.
reviewed
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Sphinx
The most bizarre sight in Stepanakert is the giant Sphinx looming over the door of this restaurant. Plastic palm trees ignited with neon complete the scene. Despite the Egyptian theme, the menu is similar to other places in town, with khoravats (barbecued food) and kebabs the prime options.
reviewed
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J
Mimolet
For refined local cooking in a modern setting just within the old city walls, this is it. A stylish, designer spot, Mimolet offers an excellent wine menu to company the seasonally varied menu. It offers various carpaccios, some tempting salads, rice dishes and a set tasting menu (€62 with wines).
reviewed
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K
Vapaasatama Sampo
This is the spot for a truly local taste. It's the town's oldest restaurant - it's been in Kuopio for almost 70 years - and is famous all over Finland for its muikku (small whitefish), served in various forms, especially fried. It's delicious and the restaurant is cosy and typically Finnish.
reviewed
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L
Corral del Rey
This classic restaurant has four intimate dining rooms. Settle for the menú del día (€24) or choose from a tempting range of grills, roasts and fish dishes; the latter speciality being bacalao Corral del Rey (grilled cod with a courgette and roasted garlic sauce).
reviewed
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Le Comptoir des Voyages
This chic place - done out with rattan chairs, palms and red walls - takes you on a stylish world tour of international flavours, infusing regional produce cooked according to traditional techniques under the direction of chef Grégory Coutanceau, and accompanied by a global wine list.
reviewed
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Møllehuset
This handsome old kro from the mid-18th-century is in a pretty setting in the Bangsbo area (what a pity the outdoor seating overlooks the car park when there is so much surrounding greenery). Still, the small menu has plenty of appeal in the form of cheese platters and fresh fish.
reviewed
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Europa+
The best restaurant in the centre, with neatly set tables and colourful murals. Go elsewhere, though, if you want to avoid live music with your dinner. It’s in the corner of a courtyard set back from the street, and a cocktail bar and a beer bar are part of the same establishment.
reviewed
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Smak Ukraiński
Hidden away below one of Kraków’s most attractive streets, this little place presents authentic Ukrainian dishes in a cosy little cellar decorated with predictably folksy flair. Expect lots of dumplings, borscht (the Ukrainian variety) and waiters in waistcoats.
reviewed
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O
Şanso-Panso Restaurant
This low-key eatery on the main square is a great spot to have a beer and people-watch. Given Avanos' pottery trade, it's hardly surprising that the speciality is güveç (beef stew with potatoes, tomatoes, garlic, paprika and cumin, baked in a clay pot).
reviewed
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P
Ristorante da Enzo
This highly regarded restaurant is known for its classic, regional cooking, which translates to dishes such as scaloppina all’aceto balsamico (cutlets in balsamic vinegar) and tortelli di zucca al burro e salvia (pumpkin tortelli with butter and sage).
reviewed
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Nikala
Spacious Nikala, 400m south of Stalinis moedani, serves up tasty Georgian salads, cheeses, fowl (including quail) and meat dishes at very good prices. The khbosostri (veal stew with sour plums) is superb. It has an English-language menu and helpful staff.
reviewed
