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Brussels · German home cooking · Lunch · Dinner
Rue de la Presse - Drukpersstraat, 1000 Brussels
Mon–Fri 12:00–15:00, 18:30–22:00
Restaurant in Brussels serving home cooking.
Brussels · Greek · Breakfast · Lunch
Rue de Trèves - Trierstraat, 1040 Brussels
Mon–Fri 08:00–15:00
Restaurant in Brussels serving Greek. Offers outdoor seating, takeout.
Brussels · Japanese and sushi · Vegetarian · Lunch
Rue des Cultes - Eredienststraat, 1000 Brussels
Mon–Fri 11:00–14:30, 17:30–22:00; Sat 11:00–14:30; Sun Closed
Restaurant in Brussels serving Japanese. Offers vegetarian dishes.
Groede · Steak and grill · Burgers · Fish and seafood
Markt 30, 4503 AH Groede
De Drie Koningen stands on the market square of Groede, the old village near the Zeeuws-Vlaanderen coast. Groede was a Red Cross village during the Second World War, which is why its old buildings and the church square survived, and the restaurant is part of that historic centre. In summer the terrace sits out in the middle of the square; in the colder months guests move inside to a dining room the house describes as having a living room feel. The place has its own beer story. When it reopened in 2012 the landlord arrived with 300 litres of home brewed beer and named it Marckensteijn after the two operators, Marc and Stijn. Brewing started on the premises, grew into the Dutch Bargain brewery and moved to the former village school around the corner, where the Brouwerslokaal now is. Marckensteijn is still poured from the tap here as the house beer, next to Belgian classics and craft beers. The kitchen works with seasonal produce from the region. Lunch is served until five, then the dinner card takes over, both available in Dutch, German and English. Dishes include Zeeland fish soup with rouille, Flemish cheese croquettes made with aged Bruges cheese, shrimp croquettes, rump steak and rib eye, an oven gratinated fish casserole with salmon, cod, sole and scampi in a bisque sauce, a lava grilled house burger and a vegan soy burger. Gluten free bread is available, and children have their own menu. Groups and celebrations can arrange a personalised menu. Same day reservations go by phone or in person, and there is parking about 100 metres away on the Monnikenstraat.
Brussels · Thai · Lunch · Takeout
Rue Nicolay - Nicolaystraat, 1000 Brussels
Mon–Fri 11:00–14:30
Restaurant in Brussels serving Thai. Offers takeout.
Brussels · Cafe · Breakfast · Lunch
Avenue d'Auderghem - Oudergemselaan, 1040 Brussels
Mon–Fri 06:45–17:30; Sat–Sun 11:00–16:00
Cafe in Brussels serving cafe. Offers outdoor seating.
Schoondijke · Steak and grill · Burgers · Fish and seafood
Dorpsplein 1, 4507 BH Schoondijke
Mon 11:00–20:00; Tue–Wed Closed; Thu 11:00–20:00; Fri–Sat 11:00–20:30; Sun 10:00–20:30
Boone is the eat and drink house on the Dorpsplein, the village square at the heart of Schoondijke. It opens five days a week from late morning into the evening, with an earlier start on Sundays, and closes on Tuesdays and Wednesdays. The menu, published on the website, is split into a tearoom part, a lunch card served until five in the afternoon, and a dinner card. In the tearoom there is Zeeland apple pie, with ice cream and whipped cream if you like, and pancakes with butter and sugar. Lunch brings sandwiches with carpaccio, smoked salmon or warm ham, toasties including one with goat cheese, apple, walnuts and honey, and an uitsmijter, the Dutch open sandwich with three fried eggs, ham and cheese. Starters include a yellow curry soup with coconut milk, cheese croquettes with Parmesan and honey mustard, shrimp croquettes with cocktail sauce, and scampi in what the house calls its well known garlic cream sauce with samphire. Among the mains are a Hereford steak with warm vegetables, a hamburger with cheddar and bacon, spare ribs with aioli, sea bass fillet with homemade tartare sauce, fish and chips, a chicken thigh skewer with satay sauce and prawn crackers, and a vegetarian curry with cashews and naan bread. Children up to twelve have their own section, with fries and a croquette, frikandel or chicken nuggets, or a small portion of ribs. Desserts run to ice cream coupes, a dame blanche, warm cherries and chocolate mousse, and the coffee list ends with Irish, Spanish and Zeeland coffee. Tables can be reserved by phone or by email.
Brussels · Japanese and sushi · Lunch · Dinner
Allée Verte - Groendreef, 1000 Brussels
Mon–Thu 11:30–14:30; Fri 11:30–21:30
Restaurant in Brussels serving Japanese. Offers takeout.
Brussels · Mediterranean · Dinner · Late night
Boulevard Émile Bockstael - Emile Bockstaellaan 201, 1020 Brussels
Wed–Sun 18:00–23:00
Restaurant in Brussels serving Mediterranean. Offers outdoor seating, takeout.
Brussels · Italian · Pizza · Lunch
Rue Alphonse Wauters - Alphonse Wautersstraat, 1020 Brussels
Wed–Sun 12:00–14:15, 18:30–22:00
Restaurant in Brussels serving pizza and Italian. Offers outdoor seating, takeout.
Brussels · Thai · Lunch · Dinner
Avenue Houba-de Strooper - Houba-de Strooperlaan 210, 1020 Brussels
Tue–Fri 12:00–14:30, 18:00–22:30; Sat–Sun 18:00–22:30
Restaurant in Brussels serving Thai. Offers delivery, takeout.
Brussels · Italian · French · Lunch
Rue du Heysel - Heizelstraat 164, 1020 Brussels
12:00–14:00, 18:00–22:00; Tue, Wed Closed; Fri 12:00–14:00, 18:00–22:30; Sat 18:00–22:30
Restaurant in Brussels serving Italian and French. Offers outdoor seating, takeout.
Brussels · Japanese and sushi · Lunch · Dinner
Rue De Wand - De Wandstraat 123, 1020 Brussels
11:00–14:00, 17:30–22:00; Tue Closed
Restaurant in Brussels serving Japanese. Offers delivery, takeout.
St. Moritz · Thai · Burgers · Vegetarian
Via dal Bagn 5, 7500 St. Moritz
Banfi's is a family restaurant on Via dal Bagn in St. Moritz Bad, with a kitchen that puts homemade preparations at the centre of its cooking. Soups, gnocchi, tagliatelle, burgers and desserts are made in house wherever possible. Its menu brings together familiar Alpine comfort food, Italian influences and a Thai curry, giving the small restaurant a broader range than its location might suggest. Beef tartare and cordon bleu are the two dishes most closely associated with the house. The tartare starts with beef fillet chopped by hand and dressed to order with oil, lemon, onion, capers, cucumber, spices and egg yolk. The cordon bleu uses pork filled with ham and cheese, finished with a homemade rustic breadcrumb coating. Larger versions can be arranged in advance. Red Thai curry offers another direction, combining vegetables, mushrooms and rice with a choice of prawns, chicken or a vegetarian preparation. Homemade gnocchi provide a further reason to explore beyond the signature meat dishes. The printed menu appears in four languages, reflecting the international mix of guests, while the dining room keeps an informal approach. Coffee and aperitivo are also part of the restaurant's role as a meeting place in the neighborhood. Telephone reservations are welcomed, and parties of eight or more are asked to agree on a shared menu beforehand. That arrangement gives a larger table a coordinated meal while retaining the personal character of a family business.
Brussels · Greek · Lunch · Dinner
Rue François Vekemans - Frans Vekemansstraat, 1120 Brussels
Tue–Sun 11:30–14:30, 18:00–23:00; Fri, Sat 11:30–14:30, 18:00–23:30
Restaurant in Brussels serving Greek. Offers outdoor seating, takeout.
St. Moritz · Cakes and pastries · Vegetarian · Breakfast
Via Traunter Plazzas 7, 7500 St. Moritz
Restaurant Hauser brings a family confectionery tradition into the centre of St. Moritz. The business arrived here in 1955, when Albert Hauser opened a cafe, restaurant and small hotel after the family's earlier years in Zurich. Today Nina and Nik Hauser carry that history forward, with a restaurant and pastry kitchen sharing the same address on Via Traunter Plazzas. The confectionery remains an important part of the experience, alongside savory cooking and regional ingredients. The restaurant welcomes townspeople as well as hotel guests, and its terrace provides an outdoor setting for a meal. One of the house specialities is Piöda, a hot stone brought to the table so diners can cook their own choice of meat, fish and vegetables. It makes the preparation part of the meal and gives everyone control over how their food is cooked. The kitchen also prepares Grisons specialities and vegetarian dishes. Cakes, patisserie and seasonal sweets come from the house confectionery, with Engadine walnut cake among its familiar products. Behind the food is a family story spanning four generations, from the original bakery and confectionery to the present hotel and restaurant. Architect Robert Obrist gave the building its distinctive form in 1970, placing the new structure on pillars above the existing premises. The family's more recent work includes a permaculture garden in Samedan, another expression of its interest in the ingredients and landscape of the Engadine.
St. Moritz · Steak and grill · Fish and seafood
Via Dimlej 1, 7500 St. Moritz
Mon–Sun 11:30–14:00, 18:00–22:00
Restaurant Engiadina am Innfall stands on Via Dimlej by Lake St. Moritz and the Inn Falls, a short walk from the railway and bus stations. Its food brings Swiss favorites together with pasta and dishes associated with neighboring Valtellina. The result is a broad menu that accommodates a simple bowl of soup, a plate of homemade pasta or a meal built around cheese fondue. Grisons barley soup introduces the regional side of the kitchen, while the cured meat selection combines dried beef, raw ham, coppa and salsiz. Pasta choices include noodles with wild boar sauce, Valtellina pizzoccheri and ravioli prepared in the Engiadina style. Taleggio risotto and potato dumplings with gorgonzola extend the range of cheese dishes beyond the fondue pot. Among the substantial mains are braised veal shank with risotto, Zurich style sliced veal with rösti, and grilled Alpine char accompanied by almonds, vegetables and potato gratin. Beef fillet and a roast beef skewer provide further alternatives. Fondue comes in several forms, from the traditional cheese preparation to versions flavored with tomatoes, porcini mushrooms or champagne. Desserts follow the same generous range of influences. Apple strudel can arrive with vanilla sauce or cinnamon ice cream, while tiramisu, Catalan cream and hazelnut parfait offer different endings. The location beside the lake gives this collection of regional and neighboring culinary traditions a distinctly St. Moritz setting.
Celerina · Italian · Pizza · Mediterranean
Via Maistra 76, 7505 Celerina
Mon–Sun 11:00–21:00
La Piruetta combines an Italian restaurant, pizzeria and bar with the relaxed surroundings of Celerina's Center da Sport. Opened in 2001, it is built around an informal atmosphere where a meal can fit naturally into time spent outdoors. The large veranda looks toward the Engadine mountains, while the neighboring sports facilities give the setting a different character as the seasons change. Skating and curling belong to winter; tennis and the playground shape the warmer months. Italian cooking anchors the menu, with Mediterranean influences, Valtellina specialities and game adding variety. Homemade pasta includes pizzoccheri with cheese, potatoes, cabbage, butter and sage, as well as ricotta and spinach ravioli. Other choices range from mushroom tagliatelle to spicy penne, alongside salads, meat and fish dishes. The pizza selection includes familiar combinations and a Valtellinese version with bresaola and porcini mushrooms. There are also flame pies, including one with gorgonzola and walnuts. Desserts and ice cream are made in house. Walnut cake, apple strudel and chocolate cake sit alongside ice cream cups and affogato, making the restaurant an option for something sweet as well as a full meal. Families are explicitly welcomed, with outdoor activities close enough for parents to watch their children from the terrace. Dogs are welcome both inside and outside. Takeaway includes pizza, ice cream and the restaurant menu, and tables can be reserved ahead for busier periods.
Vlissingen
Example photo of the cuisine — not photographed at this venue Nadin Sh / Pexels
Nieuwendijk 13, 4381 BV Vlissingen
Tue–Thu 10:00–17:30; Fri 10:00–21:30; Sat, Sun 12:00–21:30; Mon Closed
De Gecroonde Liefde is on the Nieuwendijk in the old harbour quarter of Vlissingen, a few steps from the boulevard, and it has been run by the same two owners, Ronny Kers and Raymond de Jonge, since 2002. The name is old Dutch for "crowned love", taken from the house. By day it is a place for coffee and lunch - sandwiches, soups, a good steak tartare - and from Friday evening and at the weekend a restaurant with a French-international menu, fish from the Oosterschelde and meat from the region. The room is warm and unfussy, with a bar for a glass of wine, a gin and tonic or a cocktail before or instead of dinner. From Oost-Souburg it is a ten-minute drive or a bike ride along the canal.
Vlissingen
Example photo of the cuisine — not photographed at this venue Terrance Barksdale / Pexels
Kleine Markt 1, 4381 EJ Vlissingen
Tue–Sat 9:00–17:30; Sun, Mon Closed
BLOOM is a coffee bar on the Kleine Markt in the centre of Vlissingen, the kind of place the town did not have for a long time: specialty coffee made with care, matcha and chai, and a lunch card of homemade bagels, wraps and the classics, with smoothies and cakes alongside. Ingredients are fresh and, where it makes sense, from Zeeland. It opens at nine, which makes it a good first stop before a day on the boulevard or the beach at Vlissingen, and it stays a calm room for a coffee break in the afternoon. Closed on Sunday and Monday.
Samedan · Steak and grill · Fish and seafood · Dinner
Plazzet 15, 7503 Samedan
Restaurant Donatz occupies a Swiss pinewood dining room at Hotel Donatz on Plazzet, in the village centre of Samedan. Cornelia and René Donatz run the family business, whose history stretches back to 1974. They took over in 2008, bringing their shared background in professional cooking to a house that combines a restaurant, guest rooms and a separate wine bar. Both trained in the kitchen; René later worked aboard cruise ships, while Cornelia gained experience in hotels in Zermatt and Zurich. The restaurant's signature is Angus beef fillet Woranoff, with flambéing performed directly beside the table. That tableside preparation gives the meal a distinctive focal point, while the pinewood room provides a traditional Engadine setting. Homemade Angus beef steak tartare is another house recommendation. Fish, mussels, mushrooms and venison appear in the restaurant's account of its seasonal cooking, alongside specialties from Grisons and established Donatz dishes. The kitchen introduces new seasonal creations through a culinary calendar, so the selection changes rather than resting entirely on the signature beef dishes. This gives returning guests different ways to explore the restaurant, from regional preparations to seafood or game. A dedicated wine list accompanies the food, and wine forms a substantial part of the family's approach to hospitality. The railway station, village bus stops and Samedan's mineral baths are nearby. Tables can be reserved through the restaurant's online booking service or by contacting the hotel directly.
Middelburg · Cakes and pastries · Cafe · Vegetarian
Example photo of the cuisine — not photographed at this venue Yulia Oliinychenko / Pexels
Achter de Houttuinen 50, 4331 NJ Middelburg
Mon Closed; Tue 09:00–17:00; Wed 09:00–17:00; Thu 09:00–17:00; Fri 09:00–17:00; Sat 09:00–17:00; Sun 09:00–17:00
HoneyPie is a lunchroom on Achter de Houttuinen in Middelburg, and it wears its subject openly: the house motto is that a balanced diet is a piece of cake in each hand. Cake is the point here, and lunch is served around it rather than the other way round. Beyond the daytime menu the kitchen does three things worth knowing about in advance. There is a high tea, which is booked rather than walked into. There is a picnic, packed to be taken away — a sensible idea in a province where the coast and the dunes are twenty minutes from the front door. And there is cake to go, sold whole or by the slice, which is the reason to stop here on the way to somewhere else. It opens from nine in the morning until five in the afternoon, Tuesday to Sunday. Monday it is closed. Those are daytime hours in the strict sense: this is not a dinner restaurant, and arriving at seven in the evening will find it shut. Achter de Houttuinen runs along one of the old canals in the centre of Middelburg, a few minutes on foot from the abbey and the market square. Oost-Souburg is five kilometres away, an easy ride by bicycle along the canal. You will find HoneyPie at Achter de Houttuinen 50, 4331 NJ Middelburg.
Middelburg · Vegetarian · Vegan · Lunch
Example photo of the cuisine — not photographed at this venue Nataliya Vaitkevich / Pexels
Pottenmarkt 2, 4331 LM Middelburg
Mon 10:00–00:00; Tue 10:00–00:00; Wed 10:00–00:00; Thu 10:00–00:00; Fri 10:00–00:00; Sat 10:00–00:00; Sun 10:00–00:00
De Herberg stands on the Pottenmarkt in the middle of Middelburg and describes itself as your living room in the heart of the town — informal, open to everyone, and open from ten in the morning until midnight, seven days a week. The house line is "just like home, but with better food and drinks", which is at least honest about what it is aiming at. The single long opening covers everything in one room: a coffee with cake in the morning, a full lunch, and in the evening brasserie dishes from the barbecue. The menu deliberately sets classics beside things that are not — North Sea bouillabaisse next to Korean sticky ribs, house-made falafel and a proper set of vegan dishes rather than one token plate. There is a terrace, and a list of special beers to sit outside with, which on the Pottenmarkt means watching one of the busiest squares in Zeeland go past. Because it never closes between services, this is the practical answer to the awkward hours — a late lunch at three, or something to eat at ten at night, both of which are hard to find in a Dutch provincial town. Middelburg is the capital of Zeeland, five kilometres from Oost-Souburg — close enough to cycle, and served by a direct train that takes four minutes. You will find De Herberg at Pottenmarkt 2, 4331 LM Middelburg.
Middelburg · Fish and seafood · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Adriano Bragi / Pexels
Sint Janstraat 34, 4331 KD Middelburg
Mon 12:00–16:00, 17:00–23:00; Tue 12:00–16:00, 17:00–23:00; Wed 12:00–16:00, 17:00–23:00; Thu 12:00–16:00, 17:00–23:00; Fri 12:00–16:00, 17:00–23:00; Sat 12:00–16:00, 17:00–23:00; Sun 12:00–16:00, 17:00–23:00
Basalt is the fish restaurant of Middelburg, and it says so without hedging. It stands in the Sint Janstraat in the historic centre, close to the old fish market, and the whole kitchen is built around fish, wine and what the Dutch call the Burgundian way of eating — slowly, and at length. The offer changes, which is the important detail: what is served depends on what came in from the market that day rather than on a fixed card. In Zeeland that is a real distinction. The province sits between the North Sea and the delta, and mussels, oysters and flatfish come out of water a few kilometres from the table. A restaurant that rewrites its list around the catch is buying differently from one that does not. The room is described by the house as domestic in feel rather than formal, and there is a wine list built to go with the fish. It serves every day, lunch from midday to four and dinner from five to eleven, with a short break between. Booking is the sensible course in a small centre-of-town dining room. Middelburg is five kilometres from Oost-Souburg, four minutes by train, and the Sint Janstraat is a few minutes' walk from the station side of the old town. You will find Basalt at Sint Janstraat 34, 4331 KD Middelburg.
Oostkapelle · German home cooking · Vegetarian · Lunch
Example photo of the cuisine — not photographed at this venue Natalia S / Pexels
Domburgseweg 75, 4356 BK Oostkapelle
Mon 11:30–20:30; Tue 11:30–20:30; Wed 11:30–20:30; Thu 11:30–20:30; Fri 11:30–20:30; Sat 11:30–20:30; Sun 11:30–20:30
De Pannekoekenbakker in Oostkapelle is a pancake house on the Domburgseweg, on the island of Walcheren in Zeeland. The Dutch pannenkoek is a meal rather than a breakfast dish — a plate-sized pancake served either sweet or savoury — and this is a house that does nothing else, which is worth knowing before you arrive expecting a menu. The restaurant sets itself up as the stop after a day outside: a walk along the sea, a bicycle ride through the dunes, an afternoon out. That is a fair description of Walcheren, where the coast, the woods and the villages sit within a few kilometres of one another, and it is why the kitchen runs straight through the day rather than in two sittings. There is a children's club, so this is a room built for families rather than one that tolerates them, and gift vouchers and arranged packages are sold through the restaurant's own site. The house recommends booking, which on a wet Sunday in the holiday season is not a formality. It is open seven days a week, from half past eleven in the morning until half past eight in the evening — unusually long for the Dutch coast, where many kitchens close between lunch and dinner. Oostkapelle lies on the north coast of Walcheren, about twenty minutes by car from Middelburg and Oost-Souburg, and rather less by bicycle along the dunes. You will find De Pannekoekenbakker at Domburgseweg 75, 4356 BK Oostkapelle.
Appenzell · Pizza · Steak and grill · Fish and seafood
Hauptgasse 17, 9050 Appenzell
Beechwood fire gives Gass 17 its culinary identity. This restaurant on Appenzell’s Hauptgasse combines an open wood grill with a wood stove and oven, using different forms of live fire across its cooking. Steaks, chicken and grilled vegetables share the kitchen’s attention, with regional meat and seasonal vegetables forming the foundation of the menu. The grill brings a smoky character to the food, while selected dishes are cooked on the stove or baked in the oven. The restaurant names its suppliers’ locations unusually precisely: firewood, milk, cheese and its farmer’s pork chop come from Appenzell and Gais, trout comes from Wasserauen, and chicken breast comes from Weissbad. Vegetarian dishes also have a stated place on the menu. Alongside the regular restaurant offering, the house runs a make-your-own pizza occasion, where guests choose their toppings and the kitchen bakes the result in the wood oven; takeaway is available for that offering. Wine comes from a selection of international growing regions, and the bar provides another way to enjoy the house over drinks with friends. Outside, the terrace faces the activity of Poststrasse. Sergio Fässler, a qualified sommelier, leads the business with chef Marco Koller. Opened in March 2012, the restaurant grew from the Fässler family’s idea for a lively meeting place combining straightforward food with a bar. Tables can be reserved online or by telephone.
Weissbad · Lunch · Dinner · Seating indoors
Im Park 1, 9057 Weissbad
Flickflauder takes its name from the Appenzeller word for butterfly, an apt introduction to its light, transparent architecture within Hof Weissbad. Views change with the daylight, and the restaurant looks toward a herb garden whose freshly picked plants are used in the kitchen. Chef Käthi Fässler’s cooking connects Swiss traditions and Appenzeller roots with seasonal ingredients and creative touches. A six-course surprise menu is served in a separate section of Flickflauder, giving that experience its own space within the restaurant. Elsewhere in the same house, the Schotten-Sepp-Stube preserves wood paneling from the old Kurhaus Weissbad, while the veranda offers a brighter setting with many windows. A south-facing terrace provides outdoor dining in suitable weather, with wicker chairs on the lawn and a small playground in the park. The resort, established in 1994 at the foot of the Alpstein, combines its restaurants with accommodation, wellness facilities and spaces for events. Flickflauder itself can accommodate up to one hundred people for a banquet, including exclusive arrangements. The wider culinary offering includes seasonal lunches, changing evening menus and a Sunday buffet. A separate children’s menu is available. Reservations are recommended for meals, and the surprise menu requires advance registration. That particular menu cannot accommodate allergies or intolerances because its components are served in their original form. Dogs are directed to the resort’s bistro rather than the restaurants.
Appenzell · Burgers · Vegetarian · Groups and functions
Weissbadstrasse 25, 9050 Appenzell
Appenzeller ingredients and familiar regional dishes define the cooking at Restaurant Rössli on Weissbadstrasse. The menu explains the local approach through Chäsmagronen: elbow macaroni cooked with diced potatoes, finished with Appenzeller cheese and onions. Applesauce accompanies the dish, which can also be ordered with local boiled sausage or an Alpenbitter-Schüblig. Another signature is the Rössli meatloaf, made with beef and pork, filled with Alpenbitter vegetables and Appenzeller cheese, and served with spätzli and seasonal vegetables. Pork cordon bleu carries a similarly regional filling of Appenzeller cheese and Mostbröckli, the local cured beef specialty. The starters include Innerrhoden wedding soup, a broth with sliced pancakes, along with leaf salads, cheese salad and beef tartare. A house beef burger comes in a Bürli roll with garlic sauce, tomatoes and onions. Vegetable and herb spätzli provide another choice, alongside a version with chicken. The restaurant identifies its suppliers, including Appenzell butchers Wetter and Breitenmoser, Schäfli bakery in Steinegg, Appenzeller Milch and eggs from the Hersche family in Schlatt. For gatherings, separate menu proposals cover groups of ten or more and can be adapted through a personal discussion with the restaurant. Those proposals extend from soups and regional mains to desserts such as Schlorzifladen and cream liqueur parfait with caramelized walnuts. Traditional music gatherings also form part of the house’s program, connecting its food with another aspect of Appenzeller culture.
Weissbad · Steak and grill · Fish and seafood · Vegetarian
Küchenrain 5, 9057 Weissbad
Seasonal Appenzeller cooking anchors Restaurant Alpenblick in Schwende, within the family-run hotel at Küchenrain 5. Chefs Stefan and Michael build their menus around regional produce, changing the selection several times through the year. Beef fillet and entrecôte from Appenzeller young cattle sit alongside specialties associated with particular seasons: traditionally prepared young goat in spring, trout in early summer and game in autumn. The kitchen works with local producers and supplements its ingredients with gathered wild herbs and mushrooms. Eggs come from a farm in the village, bread from local bakeries, and other ingredients from selected regional suppliers. Fish is sourced from Swiss production, with trout preparations including meunière and poaching in vegetable stock. Vegetarian dishes are available, while vegan cooking depends on advance requests and availability. Wine has a strong Swiss emphasis, including the Bündner Herrschaft, complemented by bottles from several other European countries. Guests can eat in the dining room, the smaller Appenzeller Stübli or on the sun terrace. These spaces also accommodate celebrations, with a shared menu requested for groups of around ten or more. Children have their own menu, and high chairs and play boxes are available. Dogs are welcome by prior arrangement in the Stübli and on the terrace. Parking is provided for restaurant guests, while Schwende railway station offers an alternative approach. The house recommends reserving a table ahead.
Brülisau · Seating indoors · Seating outdoors
Rossbergstrasse 27, 9058 Brülisau
Berggasthaus Ruhesitz stands above Brülisau in the Appenzeller hills, combining a mountain restaurant with rooms for overnight guests. Food is served in a cosy dining room and on a terrace overlooking the surrounding landscape. The kitchen focuses on traditional Appenzeller dishes, with a seasonal menu that also includes salad plates, vegetable plates and yoghurt cups. That gives visitors a choice between regional specialities and something lighter after the climb. Reaching the house is part of the outing: the inn is accessible only on foot. The direct walking route starts in Brülisau, where visitors can leave a car near the church. Another approach uses the Hoher Kasten cable car followed by a descent on foot. For a longer route, the Alp Sigel cable car leads to a walk via Berggasthaus Plattenbödeli. Public transport travellers can take the train to Weissbad and continue by postbus to Brülisau before beginning their walk. The inn also has double and family rooms, including rooms furnished in Swiss stone pine, for guests who want to stay in the mountains. Music is another part of its character. Its programme has included the Soller Stobete, bringing together dancing, Appenzeller music and yodelling. The house also welcomes the Pfingstmontag musicians, whose gathering centres on cheerful music and dancing. These events connect a visit with local musical traditions as well as the landscape and cooking.
Burgh-Haamstede · Bakery · Cakes and pastries · Breakfast
Example photo of the cuisine — not photographed at this venue Anete Lusina / Pexels
Hogeweg 13, 4328 PA Burgh-Haamstede
Mon Closed; Tue Closed; Wed Closed; Thu Closed; Fri 08:00–17:00; Sat 08:00–16:00; Sun 08:00–17:00
Bakkerij Sonnemans is a pastry bakery in Burgh-Haamstede, a dune village on the island of Schouwen-Duiveland in Zeeland. The family has run it for four generations, which in a village of this size makes the bakery a fixed point rather than a business. What is unusual is what grew around it. The same family runs a small hotel behind the bakery, on the Achterweg, and the hotel is also a museum: walking in from the bakery's terrace takes you into rooms furnished as they once were. It is described by the owners as a boutique hotel and museum in one, and it can be visited over a cup of coffee rather than only as a guest. The opening hours are short and want reading carefully, because they changed with the season. From September the bakery opens Friday from eight to five, Saturday from eight to four and Sunday from eight to five. Monday to Thursday it is closed altogether. Anyone driving over for a Tuesday morning coffee will find the door shut. Burgh-Haamstede sits behind the dunes at the western end of Schouwen-Duiveland, north of Walcheren across the Oosterschelde. From Oost-Souburg it is a drive over the barrier dams rather than a short hop, and worth combining with the coast. You will find the bakery at Hogeweg 13, 4328 PA Burgh-Haamstede.
Hornbach · Steak and grill · Burgers · Fish and seafood
Bahnhofstraße 4, 66500 Hornbach
DAS LOKAL occupies the former Capito address on Bahnhofstraße in Hornbach, beside the Pirminiushalle. Its indoor restaurant and Paradiesgarten give it two distinct settings: a room for a meal with friends and a garden beneath old trees for relaxed gatherings. The neighboring Paradiesgartenweg begins next to the beer garden, with a playground and other leisure facilities close by. The food combines substantial classics with salads, pasta and smaller plates. Starters include tomato cream soup, beef carpaccio, gratinated sheep’s cheese and falafel with hummus. Salads come with homemade dressing and toppings ranging from roast beef to prawns or falafel. Broad ribbon noodles are prepared with olive oil, garlic, olives and peppers, or with basil pesto and market vegetables. The steak selection includes roast beef, Iberico pork, beef fillet and turkey. For groups of four steak diners or more, side dishes arrive as a shared table buffet. Other choices include an Iberico schnitzel and the Hornburger, served on brioche with Emmental, braised onions, cabbage and barbecue sauce. Children have a separate selection of schnitzel, pasta, nuggets and fries. Chocolate cake, sorbet and puff pastry provide dessert options. Food also anchors the events program, which includes steak specials, a changing three course dinner, grilling evenings and live music. Private celebrations can use the restaurant, additional rooms upstairs or the neighboring hall, while catering brings the kitchen to events elsewhere. Reservations and celebration enquiries are handled directly by Christian and the team.
Hornbach · German home cooking · Cakes and pastries · Lunch
Im Klosterbezirk 1, 66500 Hornbach
Klosterschänke & Biergarten is the informal Palatinate tavern within Kloster Hornbach, a former Benedictine monastery now used as a hotel. The restaurant stands in the Klosterbezirk in Hornbach, with an indoor tavern room and a beer garden enclosed by old monastery walls. Its cooking centers on homemade classics and regional specialties, accompanied by monastery beer and wines from the Palatinate. The setting brings together hotel visitors, local neighbors and walkers, with outdoor tables in the warmer season and the tavern room providing an indoor setting in colder weather. The monastery complex has been run as a hotel by the Lösch family since 2000. Christiane and Edelbert Lösch now lead it together with their daughter Franziska. The former monastery retains its cloister and historic stonework, giving a meal here a setting closely connected with the town's past. The family's approach places shared meals and conversation at the center of the stay. The beer garden also serves Flammkuchen, the thin Alsatian style flatbread, while the tavern's offer includes a hearty Klosterbrett platter. This is the more relaxed dining option within a complex that also contains Refugium and the Säulenzimmer, each with its own character. Guests can request a table through the hotel's reservation service or contact the house by telephone. For arrival, the hotel's directions specify Im Klosterbezirk 1; guest parking areas are marked on its site plan.
Irrhausen · German home cooking · Cakes and pastries · Lunch
Example photo of the cuisine — not photographed at this venue Anete Lusina / Pexels
Im Pfenn 3, 54689 Irrhausen
Im Pfenn takes its name from the old local word for the boggy, moorish ground the house stands on, a quiet spot outside Irrhausen in the German-Luxembourg nature park, a short way north of Arzfeld. Christine and Michel Munkler built the house with its barn and stable in 1938; the stable became a tavern in 1961, the barn a guest house, and in 1966 the 'Gasthaus Munkler' opened to the public. The second generation added the large dining room in 1978, and since 2001 Christiane and Oswald Urfels have run it, with son Markus Gutweiler as co-manager since 2021, which makes it a family business in its fourth generation with around forty staff. The main restaurant seats up to 80, a room under the roof takes 25, and a large sun terrace with about 40 seats looks out over the countryside. The kitchen's own phrase is Eifel tradition meeting modern regional cooking, built on fresh products from nearby. Two things are named as specialities: the filled cream puffs served in the afternoon, and from November onwards game dishes from the family's own hunting, which they process themselves. Weekday lunch is deliberately kept small. Birthdays, weddings, closed parties and company events are catered with menus, buffets or themed evenings. Outside there is a play and sports field for children, and the paths into the surrounding forests, meadows and streams start at the door, which is why the house welcomes families, groups, hikers, cyclists and motorcyclists alike and carries the 'Wanderbares Deutschland' hiking certificate.
Zweibrücken · Steak and grill · Fish and seafood · Takeout
Poststraße 33, 66482 Zweibrücken
Gleis 3 stands close to Zweibrücken railway station on Poststraße, in a listed building dating from 1932. Its Italian inspired exterior, historic facade and arcade give the restaurant a character quite different from an ordinary station stop. Inside, a central bar divides the space into restaurant and bistro areas, allowing the two sides of the business to share one room. Jeannette and Christian Landoll are the owners. The cooking brings together salads, pasta, schnitzel and beef steaks, with changing creations alongside the main selection. A Niçoise salad combines tuna, olives, onion rings and boiled egg; other salads add turkey, sliced rump steak or prawn skewers cooked in herb butter. Dressings include the house recipe, oil and vinegar, and a balsamic option. Pasta ranges from spaghetti with homemade Bolognese to a spicy house preparation with cream, sambal, pesto and garlic. Tube pasta comes with homemade basil and nut pesto, roasted garlic and cheese. Pork schnitzels use the kitchen’s own toasted bread coating. They can be ordered simply with fries and salad, with mushroom cream, or topped with mushrooms, Camembert and Edam. Rump steak is paired with cognac and pepper cream sauce, while several flavored butters offer an alternative accompaniment. The wine selection reaches from the Palatinate through Italy, France and Spain to South Africa. Tables are reserved exclusively by telephone, and the same number handles orders for the restaurant’s collection service.
Krautscheid · German home cooking · Lunch · Dinner
Example photo of the cuisine — not photographed at this venue Novkov Visuals / Pexels
Bitburger Straße 1, 54673 Krautscheid
The Islekhöhe stands on the high ground at Krautscheid, on the Bitburg road south of Arzfeld, in the stretch of the Eifel called the Islek where Germany, Luxembourg and Belgium run together. The family that runs it says it has been welcoming guests from near and far for two hundred years, and the house is still a family-run Pension with a regional restaurant attached rather than a hotel with a dining room. The kitchen's promise is put simply on the site: good home cooking, fresh Eifel products and generous portions, with a menu of local specialities and a sample card to download. Meals are served in a modern, comfortable dining room or, in fine weather, on the sunny terrace; in the evening there is a separate Bierstube with Bitburger Pils on tap, the sort of room where a walk is talked over rather than a wine list studied. The house has built its offer around active guests. Motorcyclists have three lockable garages with space for twenty to twenty-five machines and a bikers' weekend package; there is a tennis hall with a tennis weekend, hiking-and-bowling arrangements, and a newly installed charging point for electric vehicles. Guest rooms are kept simple and comfortable, with the clean Eifel air as the main amenity. For someone staying in a holiday home nearby it works as a proper dinner stop on weekday evenings and as a lunch place at the weekend, with the tri-border landscape starting right outside the door.
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