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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.
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.
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.
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.
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.
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.
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.
Alassio · Italian · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Nadin Sh / Pexels
Via Lepanto 1, Frazione Solva, 17021 Alassio
Ristorante La Vigna sits above Alassio in the hamlet of Solva, where its terrace looks across the gulf. A grape pergola, flowers and softly coloured interiors give the osteria a different atmosphere from the busy seafront below. The setting encourages a slower meal, with the view forming part of the occasion and the kitchen keeping the ingredients of the surrounding region in focus. Its cooking brings together the western Ligurian coast, Provence and the Langhe. Fresh pasta, bread and pastries are made in house, and the menu changes with the seasons. Seafood has a central role: raw violet prawns and langoustines, local fish, tuna, octopus and gently cooked salt cod appear among the restaurant's specialities. An oyster selection offers another way to begin a meal by the coast. The pasta repertoire is particularly distinctive. Agnolotti al plin are filled with roast rabbit, while seafood tortelli, tagliolini with prawns or lobster, and Carnaroli seafood rice show the maritime side of the kitchen. Meat eaters can look for Ligurian-style rabbit, Fassona beef and slow-cooked veal. Seasonal vegetables accompany the main dishes rather than being treated as an afterthought. The restaurant also gives careful attention to its wine selection, so the meal can be planned around a bottle as well as a dish. Book a table directly and use the Solva address when arranging your journey: this is a hillside destination above the town. Ask about the current seasonal menu and terrace availability when making your reservation.
Alassio · Italian · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue Masuma Rahaman / Pexels
Passeggiata Baracca 25, 17021 Alassio
La Prua has welcomed diners to Alassio's seafront since 1978. On Passeggiata Baracca, the restaurant combines three indoor dining rooms with a veranda overlooking the beach. In summer, tables can extend directly onto the sand; in cooler weather, the sheltered spaces keep the sea close to the meal. It is a setting suited to a leisurely lunch, a dinner for two or a celebration arranged with the restaurant. The kitchen draws on Ligurian and Mediterranean cooking while giving individual dishes a contemporary direction. Raw seafood selections follow the day's availability, with prawns, langoustines, oysters and fish prepared to order. Roast octopus comes with anchovy-flavoured crushed potato, tomato and Taggiasca olive, while a courgette flan with Raschera cheese offers a vegetable-based starter. Pasta and rice choices include traditional trofie, seafood spaghetti to share, and Carnaroli rice with trombetta courgette, langoustine and smoked burrata. The day's Ligurian fish can be grilled, baked in salt or prepared in the local style. Other dishes include sesame-crusted tuna, sea bass with basil and grilled Fassona beef with seasonal vegetables, giving companions different ways to build a meal. The wine selection includes regional bottles as well as wines from elsewhere in Italy. Desserts range from an espresso tiramisù to lemon-and-basil ice cream with Ligurian stroscia and strawberry compote. Reserve ahead if you would like a particular seaside setting, and check which outdoor tables and fish specialities are available for your visit.
Alassio · Italian · Pizza · Fish and seafood
Example photo of the cuisine — not photographed at this venue Marta Dzedyshko / Pexels
Passeggiata Dino Grollero 18, 17021 Alassio
Clapsy Alassio stands between the town's narrow shopping streets and the sea on Passeggiata Dino Grollero. Orange accents brighten the outdoor tables, while handmade Vietri tiles carry that colour into the dining room. This was the first restaurant opened by Claudio and Orietta in the Clapsy family, whose story began in 2004. It is a convivial seaside address for pizza, fish and the group's own take on cheese focaccia. The focaccia is an important part of the restaurant's identity. Two thin layers enclose creamy crescenza cheese, with a classic version as well as combinations involving pesto and pine nuts, smoked speck, aubergine or other additions. Claudio learned the method while working in Recco's bakeries and developed the restaurant's own interpretation from that experience. Pizza lovers can choose between the especially thin, crisp style and a separate Neapolitan selection. The thin Margherita pairs tomato, mozzarella and basil; the vegetarian version adds courgettes, aubergine and rocket. Among the Neapolitan choices, Partenopea uses San Marzano tomato and fior di latte, while Campagnola brings grilled vegetables and burrata. There are also richer combinations with sausage, spicy salami and regional cheeses. Seafood and Ligurian country cooking broaden the offer beyond the oven. The restaurant describes its sourcing around the fish markets of Savona and Imperia, regional olive oil and selected Italian produce. It is a useful option when some of the table want pizza and others prefer a restaurant meal. Contact this Alassio branch directly to arrange your table and confirm service times.
Alassio · Italian · Mediterranean · Fish and seafood
Example photo of the cuisine — not photographed at this venue RDNE Stock project / Pexels
Vico Berno 6, 17021 Alassio
Osteria Mezzaluna has occupied Vico Berno since 1993, in a small lane linking Alassio's shopping streets with the sea. Candlelit interiors and outdoor tables among plants and flowers give it the atmosphere of a Mediterranean neighbourhood osteria. Acoustic live music is part of its evening identity, so dinner here can become an occasion to linger as well as a chance to explore the menu. Sharing is an easy way to begin. Boards combine cured meats and cheeses from southern Italy, while pinzimonio pairs fresh vegetables with savoury dips. Mussels can be ordered with white wine and pepper or with basil pesto, potatoes and green beans. The seafood starters also include marinated anchovies and a combination of smoked fish and tuna. Ligurian pasta has a strong presence: trofie arrive with pesto, potatoes and beans, and ricotta-and-herb pansotti are served with walnut sauce. Seafood scialatielli and fish-filled ravioli offer alternatives, while grilled tuna, swordfish and squid move the meal towards a main course. Vegetarian choices include chickpea panissa, grilled vegetables and cheeses; children have their own smaller selection. Desserts range from fruit tiramisù to homemade cakes and fruit sorbets, with moka-brewed coffee to finish. Check the music programme if you have a particular evening in mind. Online table requests need to be made at least 24 hours ahead and require the restaurant's confirmation; call for larger groups or more immediate plans. The published evening schedule includes a Tuesday rest day.
Alassio · Italian · Pizza · Fish and seafood
Example photo of the cuisine — not photographed at this venue Alper Tunga Danyıldız / Pexels
Via Vittorio Veneto 151, 17021 Alassio
Il Barrante combines a Neapolitan pizzeria with a seafood restaurant on Via Vittorio Veneto, close to Alassio's beach. Its family-oriented approach makes it useful for a table whose guests want different things from the same meal: a familiar pizza, a plate of Ligurian pasta or a more substantial fish course. Lunch, dinner and a separate late-afternoon aperitivo service provide several ways to fit a visit into a day by the sea. The pizza list begins with Margherita, Marinara and anchovy-topped Napoletana, then moves into richer combinations. Parmigiana brings fried aubergine and Parmesan to the tomato-and-mozzarella base; Mortazza combines burrata, smoked provola, mortadella and pistachio. There are also spicy salami, four-cheese and buffalo-mozzarella choices, so both a simple order and a more elaborate topping are possible. The kitchen gives equal attention to coastal dishes. Start with Ligurian octopus salad, mussels or anchovies with panissa, then consider seafood scialatielli, spaghetti with clams or trofie with homemade pesto, potatoes and green beans. Grilled fish, mixed seafood fry and pistachio-crusted tuna sit alongside beef, burgers and Ligurian-style rabbit, while a children's selection keeps simpler appetites in mind. Desserts continue the meeting of local and southern Italian influences, with an Alassio hazelnut-and-coffee speciality, classic tiramisù and Neapolitan babà among the choices. The range makes Il Barrante particularly practical for families and mixed groups. Telephone for a table and mention any dietary needs so the staff can guide you through the menu.
Horn · Spanish · Fish and seafood · Takes reservations
Example photo of the cuisine — not photographed at this venue Federico P / Pexels
Bahnhofstrasse 17, 9326 Horn
Costa Verde brings a Spanish menu to Bahnhofstrasse in Horn. Host Paco Galan's restaurant offers a particularly wide choice of fish and seafood, together with grilled meat and traditional starters. It is an evening address through most of the week, with an earlier opening on Sunday and Monday as the closing day. The starters make it possible to explore several familiar Spanish flavours. Choices include tortilla, octopus salad, Galician-style octopus, marinated anchovies, Manchego cheese and cured ham. Prawns appear grilled, on skewers or in garlic sauce, alongside squid, mussels and clams. A few starters can introduce the seafood emphasis before a larger plate. Among the main dishes are a mixed fish-and-seafood grill, sole, turbot and monkfish. One monkfish preparation combines the fish with prawns and shellfish in a clay pot. Meat options include lamb chops, marinated skewers and grilled veal, pork or chicken. Paella is available only by advance order for at least two people, making a telephone call important if that is what you want to eat. Dessert keeps the Spanish thread with homemade crema catalana and a nougat ice-cream cake, alongside other ice creams. The menu gives a choice of potatoes, vegetables, rice or salad as accompaniments. Contact the restaurant directly to book, arrange the paella and discuss dietary requirements. Check kitchen service before arriving late, since the published closing time describes the restaurant rather than a guaranteed last food order.
Horn · Fish and seafood · Vegetarian · Breakfast
Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels
Seestrasse 68, 9326 Horn
Lido is a restaurant on Seestrasse in Horn, with a modern setting beside Lake Constance. Silvia Hafner's restaurant combines a regular menu with changing weekday meals and seasonal dishes. It is a useful local choice when you want familiar Swiss-style cooking and a broad selection, rather than a meal built around a tasting menu. The main menu includes minced meat with macaroni and apple sauce, homemade meatloaf, pork piccata and several schnitzel preparations. Cordon bleu receives particular attention, with pork or veal versions and fillings that include the Bündner combination of cured ham and cheese. Smaller portions are listed for guests with a lighter appetite. Fish choices include crisp pikeperch pieces with tartare sauce and perch fillets with almonds, rice and vegetables. Vegetarian alternatives include tomato spaghetti, fried Camembert with salad and a vegetable schnitzel. The weekly menu offers another way to choose, so look at the day's dishes before deciding from the main card. The team can explain the allergens in individual preparations. Lido opens in the morning throughout the year, but closing times change between summer and winter. A brunch takes place on the first Sunday of each month from 08:00 to 11:00 and requires a reservation. Breakfast platters can also be arranged on weekdays by advance request. Call directly for a table, to confirm winter kitchen hours or to organise a breakfast visit.
Horn · Mediterranean · Fish and seafood · Vegetarian
Example photo of the cuisine — not photographed at this venue Dmitriy Tarasenko / Pexels
Seestrasse 36, 9326 Horn
Al Porto and its Giardino terrace form the Mediterranean restaurant at Bad Horn Hotel & Spa on Seestrasse. Large windows connect the indoor dining room with Lake Constance, while the summer terrace sits directly beside the hotel's harbour. You can book a restaurant table without making an overnight stay part of your plans. The seasonal menu combines fish, meat and vegetable dishes. Recent autumn choices include whitefish with lemon-and-caper beurre blanc, sea bass with polenta and roasted vegetables, and pikeperch with porcini fettuccine. A veal cordon bleu with prosciutto, smoked mozzarella and basil gives a Mediterranean variation on a familiar Swiss dish. The selection changes, so treat these as examples of the kitchen's style. Vegetarian diners have dedicated dishes such as mushroom fettuccine and baked pumpkin, while tomato-and-basil fagottini are specifically marked vegan. Desserts range from tiramisu with plum ragout to apple tarte tatin and homemade ice cream. Between the main meal periods, a separate smaller menu provides snacks and sweet options for a shorter stop by the water. The current main menu gives separate lunch and dinner service windows. Booking is advisable, particularly for the waterside terrace; at busy times the restaurant may allocate different evening sittings. Accessible facilities and parking are listed by Switzerland Tourism. Discuss dietary requirements with the service team when reserving, and ask which terrace or indoor tables are available for your visit.
Arbon · Fish and seafood · Vegetarian · Breakfast
Example photo of the cuisine — not photographed at this venue Anthony Rahayel / Pexels
Seestrasse 66, 9320 Arbon
Restaurant Seegarten is part of the family-run hotel on Seestrasse in Arbon. It serves breakfast, lunch and dinner, with a sunny terrace and an indoor restaurant. The kitchen keeps a relatively compact seasonal menu alongside changing daily offers, making it a useful choice for a meal after exploring Arbon or the lakeside cycle route. Swiss classics sit alongside fish and vegetable dishes. The published late-summer selection includes Zurich-style sliced veal with homemade rösti, breaded pork schnitzel, pikeperch in white-wine sauce and perch in beer batter. Vegetable lasagne with mushrooms and homemade spring rolls with an edamame-and-glass-noodle salad provide meat-free alternatives. Since the card changes with the season, check the current dishes rather than expecting the same preparations year-round. The restaurant names its regional suppliers, including dairy products from Molkerei Fuchs in Rorschach, fruit and berries from Tobi Seeobst in Egnach and vegetables from an Arbon supplier. Its ingredient declaration also distinguishes imported fish and meat, so regional sourcing should not be read as a claim that every ingredient comes from Lake Constance. The hotel welcomes family celebrations and other group occasions, with separate rooms that can be arranged with the team. For an ordinary meal, the main practical detail is the split kitchen schedule: hot food is served at lunchtime and again in the early evening, although the restaurant opens from 07:30. Telephone or email for a table, to discuss a group menu or to confirm the latest seasonal selection.
Rorschacherberg · Fish and seafood · Vegetarian · Vegan
Example photo of the cuisine — not photographed at this venue Stephen Leonardi / Pexels
Von Blarer-Weg 1, 9404 Rorschacherberg
Schloss Wartegg's restaurant in Rorschacherberg connects its cooking directly with the castle grounds. A 2,500-square-metre biodynamic garden supplies herbs, vegetables, berries and flowers, including heritage varieties grown in the ProSpecieRara garden. The restaurant's garden terrace looks across the English-style park towards Lake Constance, giving a meal here a setting distinct from the waterfront restaurants below. The kitchen uses the garden in specific dishes rather than only as a backdrop. Its autumn menu includes pumpkin cannelloni with mushrooms and walnuts, garden leaves with pickled vegetables, and baked pumpkin with parsley root and apple. Vegetarian and vegan dishes are clearly identified, while seasonal availability can lead to changes in the menu. Fish comes according to the catch from local professional fishermen Timon and Claudio Görtz. Other dishes draw on Swiss organic farms, such as filled pasta using Black Angus beef from Biohof Enderlin. The cheese selection comes from organic dairies in St. Gallen. These named suppliers and the garden harvest give guests a useful picture of the restaurant's ingredient-led approach. Lunch has its own changing menus, while the evening offers the main à-la-carte selection. Between meals, there are homemade cakes, ice creams, sorbets and organic teas. Hot food is served during separate lunchtime and evening windows, although the restaurant remains open between them. Reserve a table directly and mention dietary needs in advance; the team can explain the day's preparations and the available seating on the terrace.
Ega / Nova Ponente · Cakes and pastries · Seating indoors · Seating outdoors
Località Hennewinkl 8, 39050 Ega / Nova Ponente
Häusler Sam is an alpine inn in the Eggental, reached by walking routes from Obereggen, Eggen and the Lake Carezza area. Its setting places the Rosengarten and Latemar mountains in view, with a sunny terrace outside and the Franzlstube dining room inside. For walkers, the inn can become the destination of an outing or a place to pause along a longer route. The kitchen centres on traditional South Tyrolean food and local ingredients. The German menu highlights carrot and ginger soup with king prawns, organic beef carpaccio with basil pesto and Parmesan, and lamb chops accompanied by vegetables and fried potatoes. Homemade cakes provide another reason to stop, while strawberry tiramisu appears among the desserts. The Italian selection also presents local venison carpaccio and venison goulash with speck dumplings, adding a different view of the kitchen's regional repertoire. Families have a playground and petting zoo to explore beside the meal. The house also arranges birthdays, anniversaries and other gatherings, including first communions and seminars. Autumn brings the tradition of Törggelen, while fondue evenings can be arranged in winter. Tables can be reserved by telephone. Several approaches make the inn part of the local walking network. Routes lead through Bewallerhof from Obereggen or Lake Carezza, while another starts in Eggen village. Along trails S and H, storytelling stations introduce legends associated with the surrounding mountains. Food, a terrace break and a walk can therefore be combined in a single visit.
Nova Levante · Italian · Lunch · Dinner
Via Dolomiti 23, 39056 Nova Levante
Mon, Wed–Sun 11:30–14:00, 18:00–20:00; Tue Closed
Gasthof Restaurant Löwen occupies a longstanding family inn on the Dolomites Road in Nova Levante. Built as a postal station in 1885, the house has remained with the Plank family and is now run by its fifth generation. That continuity gives the restaurant a local story extending well beyond its role as a place to eat during a mountain holiday. In the kitchen, Walter and his son Markus prepare the food themselves. South Tyrolean specialities share the menu with Italian dishes, and a changing daily selection follows the seasons. Local produce forms an important part of the cooking. Herbs come from the house garden, while vegetables grown in its own beds appear as seasonal accompaniments. Homemade dumplings in different variations are among the restaurant's characteristic dishes. The dining room welcomes both hotel residents and visitors coming solely for a meal, making it an option for travelers staying elsewhere in the valley. Its combination of regional and Italian cooking offers room for different preferences without losing the connection to South Tyrol. Larger family gatherings and company parties can also be accommodated, with menus arranged around the occasion. The inn stands directly on the road through the valley and has public transport connections to Bolzano and the Carezza area. For visitors exploring the Dolomites, it combines the practical accessibility of a village inn with a kitchen still closely connected to the family that runs it.
Nova Levante · Dinner · Takes reservations
Via San Valentino 5, 39056 Nova Levante
Johannesstube is the gourmet restaurant associated with Hotel Engel in Nova Levante, where chef Philip Lochmann builds his cooking around the ingredients and landscape of South Tyrol. The emphasis falls on clarity, careful preparation and the individual flavor of each element. Alpine produce provides the starting point, while experience beyond the region informs the combinations and techniques. This is a place for a considered meal, with the progression of dishes carrying as much importance as any single ingredient. The restaurant expresses that approach through Moments of Lightness, a sequence whose names evoke earth, rain, woodland and the changing sensations of the natural world. The language reflects a kitchen interested in atmosphere and memory as well as taste. Lochmann's work connects contemporary ideas with regional products, using precise combinations of texture and aroma to keep the cooking focused. The wider Engel kitchen works with producers in the Eggental valley through the Taste Local initiative. Vegetables, herbs, fruit and eggs come from farms in the region, reinforcing the connection between the surrounding countryside and the plate. Within that setting, Johannesstube gives the house's culinary philosophy a particularly concentrated expression. Guests interested in modern Alpine cooking will find an experience organized around ingredients and a coherent sequence rather than a broad menu of unrelated classics. Table reservations are requested, and the restaurant provides a direct telephone contact and booking route for arranging a visit.
Nova Levante · Steak and grill · Fish and seafood · Lunch
Wirtsweg 4, 39056 Nova Levante
Marions Grillstube by Mannius brings an unusually hands-on approach to steak in Nova Levante. A charcoal grill stands inside the restaurant, while guests who enjoy taking charge of their own cooking can choose meat served on a heated stone at the table. This makes the meal as much about comparing cuts and choosing the finish as it is about ordering a familiar steak. The kitchen also prepares handmade starters, fish and desserts, accompanied by a selection of wines. Its own sauces are an important part of the restaurant's identity: recipes developed for the dining room have grown into a separate range of ketchups, dips and seasonings. Tomato and chili combinations sit alongside apple and ginger, giving diners several different directions to explore with grilled meat. The lunch menu extends well beyond a single steak dish. Starters include beef tartare with homemade bread, carpaccio with black truffle, and goat cheese with fig chutney and walnuts. Homemade tagliolini come with either truffle or a combination of prawns and scallops. Other choices include Black Angus tagliata, pork ribs and chicken, with vegetables and fan potatoes accompanying the main courses. For a more exploratory meal, the hot stone tasting combines different meats in one serving. It suits visitors who want to compare textures and flavors rather than settle on one large cut. Tables can be requested through the restaurant's online reservation system.
San Giovanni di Fassa · Pizza · Cakes and pastries · Seating indoors
Passo Carezza 9, 38036 San Giovanni di Fassa
Antermont stands on the Karer Pass, also known as Passo Carezza, between the Rosengarten and Latemar mountains. The Kompatscher family has welcomed guests here since 2000, bringing a bar, restaurant, pizzeria and eight guest rooms together in one house. Its position near Lake Carezza makes it a possible meal stop when combining a visit to the lake with walking or skiing around the pass. The restaurant brings South Tyrolean specialities together with Trentino cooking and familiar classics. Homemade dumplings, schnitzel and spinach-filled Schlutzkrapfen are among the dishes presented by the house. The selection also includes pappardelle with game ragout and a platter of cheese, speck, salami and ham. Apple strudel comes with vanilla ice cream, vanilla sauce and cream. Local wine and draught beer accompany the food. Pizza has a separate place in the offer, with freshly baked bases and toppings ranging from a classic Margherita to spicy salami and more generously topped specialities. Guests can sit in the indoor dining area or choose the sunny terrace, with the surrounding Dolomites forming the backdrop. This combination gives a group a choice between regional dishes and pizza within the same establishment. Table reservations are accepted by telephone for evening meals. A large customer car park sits directly outside, and the restaurant entrance is adapted for guests with disabilities. Hiking paths, mountain bike trails and ski slopes begin around the house, connecting the restaurant with the outdoor activities of the Carezza area.
Sanary-sur-Mer · Lunch · Dinner · Takes reservations
140 chemin de la Plage, 83110 Sanary-sur-Mer
La Gorguette is the beach-level restaurant at Hostellerie La Farandole, on Chemin de la Plage in Sanary-sur-Mer. The hotel stands beside the sandy Gorguette beach, facing the Bay of Bandol. Here, the restaurant's setting brings the meal close to the sea, with the coast forming the backdrop to a kitchen focused on fresh, local and seasonal ingredients. Regional flavors guide the cooking, and the wine selection offers a way to explore both Provençal vineyards and the wider French wine tradition. The dining room has a sophisticated atmosphere within a contemporary seaside hotel. La Gorguette forms part of the property's seasonal restaurant arrangement, taking over in winter from the rooftop Panoramic. Guests choosing this address therefore encounter the beach-level setting rather than the roof terrace associated with the summer restaurant. The hotel also houses a bar serving hot drinks and refreshments, providing another place to gather around a restaurant visit. Contemporary artworks, exhibitions and sculpture contribute to the character of the wider property. Tables can be reserved directly, and the team also arranges catering for professional gatherings, including menus and cocktail receptions. Outdoor and underground parking are available on the premises, together with electric vehicle charging points. The combination of a coastal location and a regional approach to ingredients gives La Gorguette its identity. It offers a restaurant visit within a hotel designed around the beach, the bay and the surrounding Provençal landscape.
Sanary-sur-Mer · Italian · Pizza · Mediterranean
5 place Albert Cavet, 83110 Sanary-sur-Mer
L'Endroit occupies Place Albert Cavet in central Sanary-sur-Mer, combining a Mediterranean kitchen with a wood-fired pizzeria. Chef Nicolas Corti leads the cooking, while Arthur Lemoine prepares the pizzas. The two sides of the menu share an emphasis on fresh ingredients, seasonal produce and preparation in the restaurant. Pizza dough is mixed on the premises, slowly fermented and stretched by hand before its brief encounter with the heat of the wood oven. Toppings range from familiar combinations to creations involving burrata and anchovies or grilled vegetables with homemade pesto. Freshly sliced ham and vegetables roasted over wood also feature in the pizzeria's approach. Beyond pizza, the cooking brings together Provence and Italy. Examples include linguine with prawns flambéed in pastis, truffle cream gnocchi, sea bream fillets with market vegetables and French veal prepared Milanese style. Other dishes include sea bass and small plates intended for sharing. The restaurant works with local fishmongers, vegetable growers and cheesemakers, connecting the menu with the surrounding area. A terrace provides an outdoor setting for the meal, alongside the restaurant's convivial atmosphere. This gives a group the option of choosing between pizza and other dishes without changing addresses. Tables can be requested through the restaurant's reservation service, and the team also takes telephone enquiries for particular requirements. The combination of a dedicated pizzaiolo and a separate kitchen gives the address its character: an artisan pizza restaurant with a broader Provençal and Italian repertoire.
Sanary-sur-Mer · French · Seating indoors · Seating outdoors
6 rue Barthélémy de Don, 83110 Sanary-sur-Mer
L.A Restaurant brings Anthony Lazzaro's cooking to Rue Barthélémy de Don, in the streets near Sanary's harbor. Anthony and Nadège welcome guests into a small restaurant with an indoor dining room and an enclosed courtyard terrace. The setting offers a sheltered place to eat while remaining in the town center. The kitchen draws on Provence and Calabria, combining the chef's family background with his training in cooking and pastry. His approach is to preserve the character of an ingredient while exploring unexpected combinations of flavors. A deliberately compact menu gives seasonal produce the central role. Preparations are made on the premises, extending from the small bites that begin a meal to the bread and the sweets that finish it. Guests can also choose a carte blanche experience, letting the chef determine the succession of dishes. That format suits diners who enjoy discovering a meal as it unfolds rather than choosing every course beforehand. The restaurant presents its cooking as a personal expression of a culinary inheritance, with attention given to both savory dishes and pastry. The courtyard and the interior provide different settings for the same intimate style of meal. Reservations can be made directly with the restaurant, including requests for a table for two or a larger party. Small, calm dogs are accepted when kept on a leash and on the floor throughout the meal. Appropriate dress is requested.
Sanary-sur-Mer · Fish and seafood · Lunch · Dinner
24 quai Général de Gaulle, 83110 Sanary-sur-Mer
Restaurant de la Tour stands on Sanary's harbor within the Hôtel de la Tour, a house whose story reaches back to the nineteenth century. The Mercier family's connection began in 1936, when Lyon chef Lucien Mercier acquired the hotel. Géraldine later took over as the family's third generation, and two great-grandsons joined the dining room team in 2024. That continuity provides the background to a restaurant centered on fish, shellfish and traditional service. Christian and Bruno prepare specialties including fish baked in a salt crust, bouillabaisse and bourride. Seafood platters offer another way to explore the kitchen's maritime focus. Ingredients come from local fishing and agriculture, supported by relationships with suppliers built over many years. The connection can be very direct: fishermen sometimes arrive in the hotel lobby with a notable catch. At the table, fish is carved in front of guests, preserving a style of service that is part of the restaurant's identity. A renovated dining room and a sunny terrace provide two settings for looking out toward the harbor. Seasonal changes shape the menu, while the daily dish often features fish and is followed by a dessert made by the pastry chef. The restaurant belongs to a hotel associated with visiting writers and artists, adding a sense of local history to the meal. Its appeal lies in that combination of a working port setting, established seafood specialties and a family hospitality tradition.
Sanary-sur-Mer · Fish and seafood · Lunch · Dinner
210 bis esplanade Frédéric Dumas, 83110 Sanary-sur-Mer
Le Bard'Ô overlooks Portissol beach from the edge of the bay in Sanary-sur-Mer. Its terrace faces the Mediterranean, while an indoor dining room provides another setting for a meal by the water. Andrew and his team combine restaurant dining with a bar and a program of live performances and visiting DJs. The atmosphere can therefore move from a relaxed seaside meal toward a more festive gathering. The menu travels between Mediterranean ingredients and flavors from farther afield. Sea bream carpaccio is paired with green apple, ginger and citrus, while tuna tataki comes with aromatic rice and an Asian salad. There are also clam linguine, mushroom risotto and truffle ravioli. Meat dishes include beef with herb butter, lamb shank with mashed potato and a veal chop with mushroom sauce. For sharing, guests can choose small dishes or boards of cured meats and cheeses. Desserts range from chocolate mousse to an exotic tiramisu involving lemon, coconut and passion fruit, with ice cream sundaes providing another finish. A separate children's menu is available. The terrace is also used for private gatherings, and the restaurant can prepare customized menus for birthdays, weddings, baptisms or business events. With space both inside and outdoors, it accommodates occasions larger than an ordinary table booking. The defining combination is the broad menu, sea-facing position and music program, bringing several kinds of outing together at the same beachside address.
Rheinstetten · Greek · Mediterranean · Fish and seafood
Keplerstraße 101, 76287 Rheinstetten
Beim Jannis serves Greek food at the clubhouse of MSC Taifun Mörsch on Keplerstraße. Its setting combines an air conditioned dining room for up to a hundred people with a spacious beer garden. Couples, families and larger groups are welcome, and the indoor space can accommodate birthdays, family celebrations and company events. Traditional Greek recipes and Mediterranean ingredients shape the kitchen's approach. A meal can begin with several small dishes. The menu includes tzatziki, spicy feta cream, eggplant cream and vine leaves, as well as warm preparations such as breaded sheep's cheese, grilled peppers and baked eggplant slices. Seafood starters include anchovies, prawns cooked with garlic and tomatoes, and grilled octopus with lemon and olive oil. The grill section covers gyros, souvlaki and bifteki stuffed with sheep's cheese. Mixed plates combine different cuts and preparations, while lamb has a section of its own. Fish and seafood choices include salmon, pike perch, calamari and prawns. There are also dishes from the oven, including moussaka and meat baked with Metaxa sauce and cheese. Vegetarian main courses offer more than a side salad: choices include peppers filled with rice, eggplant filled with vegetables, and briam with sheep's cheese. A separate children's selection includes gyros, schnitzel and pasta. Desserts return to Greek flavors with yogurt, honey and walnuts or galaktoboureko, a pastry filled with semolina cream. Tables can be requested directly from the restaurant, including for gatherings that need a larger arrangement.
Rheinstetten · Italian · Pizza · Vegetarian
Rheinaustraße 53, 76287 Rheinstetten
Da Gino is an Italian restaurant and pizzeria on Rheinaustraße in Mörsch. Giovanni Scarafile is the proprietor, and the restaurant presents itself as a place for Italian cooking in a comfortable dining setting. It offers meals at the table as well as a separate menu for collection, giving visitors a choice between eating out and bringing food back to their accommodation. Pizza is a substantial part of that collection menu. The familiar starting points are Margherita, mushroom, salami and ham pizzas, followed by combinations such as tuna with onions or ham with pineapple. A vegetable pizza pairs its tomato and cheese base with fresh vegetables. Guests who prefer a stronger topping combination can choose the Piccante, which brings together ham, salami, peppers and hot chili peppers. Other variations change the sauce or the shape. Bolognese pizza uses a tomato and minced meat sauce, while the Salsiccia version adds spicy salami and onions to that base. The folded calzone contains ham, salami and fresh mushrooms. Flammkuchen provides another direction, using crème fraîche with bacon and onions; a further version adds cheese, mushrooms and garlic. The classic pizzas are offered in two sizes. The restaurant is directly beside the Rheinaustraße tram stop, as described in the municipality's restaurant guide. That makes public transport a practical option for a meal here. For table reservations or questions about collecting an order, guests can contact the restaurant directly by telephone or email. The house publishes separate restaurant and kitchen schedules.
Rheinstetten · Mediterranean · German home cooking · Steak and grill
Jakobstraße 3, 76287 Rheinstetten
Beim Bruderbund is a restaurant and beer garden on Jakobstraße in Rheinstetten's Mörsch district. German cooking provides the starting point, with regional dishes and Mediterranean influences extending the selection. The dining room accommodates up to 130 guests, while the beer garden has another hundred seats for eating outside. The business is represented by Zorica Radulovic-Ibrajter, and the team describes more than three decades of experience in hospitality. The menu moves between familiar comfort food and grilled specialties. Maultaschen, the filled pasta associated with southwestern Germany, appear with onions, mushrooms or a baked topping. Schnitzel, pork tenderloin, rump steak and a mixed grill sit alongside fish and seafood preparations. Pasta and salads provide further choices, while a children's section includes smaller schnitzels and simple side dishes. The restaurant also prepares family celebrations and company functions, with the room and arrangements adapted to the occasion. Its garden offers an alternative setting in suitable weather. Food, sauces and accompaniments are prepared by the kitchen, and the house asks guests to allow time for that preparation. Planning ahead is particularly useful here. Reservations are taken by telephone or WhatsApp, and advance booking is required for weekends and public holidays. Guests should receive confirmation of their request. Payment can be made in cash or with an EC card; credit cards are not accepted. The kitchen concentrates on guests dining at the restaurant and does not take orders for collection.
Rheinstetten · German home cooking · Vegetarian · Lunch
Hauptstraße 53, 76287 Rheinstetten
Restaurant Schoko brings an unusual ingredient into German cooking: chocolate appears in savory dishes as well as desserts. At this family restaurant on Hauptstraße in Rheinstetten's Forchheim district, cocoa is used much like a seasoning, adding depth to sauces and accompanying vegetables, meat or fish. The kitchen has developed this approach since 2008, with combinations changing alongside the seasonal menu. Guests can explore the idea through individual dishes or a menu arranged around chocolate. The name has a history that predates the cooking concept. Founder Richard Karle worked as a photographer and also sold chocolate in round tins after the war. His local nickname eventually became the name of the cafe he opened with his wife Hilda. The business dates to 1947 and is now run by the third generation. Alongside its chocolate specialties, Schoko serves German dishes with contemporary influences, including meat, fish and vegetarian choices. Seasonal themes include regional asparagus, game and goose. A changing lunch selection complements the main menu, while dinners for two offer several courses for birthdays, anniversaries or another occasion worth marking. Celebrations are another part of the restaurant's work. Its gallery is an official location for civil weddings, allowing a ceremony and meal to take place together, with a reception in the small garden. Family gatherings and company events can also be arranged. Parking is available in the courtyard and in front of the building. Dogs are welcome indoors and in the garden, and meals from the current menu can be ordered by telephone for collection.
Rheinstetten · Pizza · Cafe · Vegan
Kraichgaustraße 12, 76287 Rheinstetten
Tabakschuppen combines a cafe, wine bar and gathering place in Forchheim. The building dates from 1938–1939 and was brought back into use after a long period of vacancy. Friends, family and local tradespeople helped with its conversion, and the venue opened in June 2021. Today, its food follows several different themes, with a bread based Vesper available alongside the changing specialties. Cheese fondue is one of those specialties and must be ordered ahead. Pizza uses organic flour, organic tomatoes and fior di latte mozzarella, while another part of the program centers on grilled cheese sandwiches. Breakfast gives homemade baking a prominent role: naturally fermented sourdough bread and croissants made from the house's own puff pastry accompany ingredients such as Parma ham, French organic cheese and homemade jams. The breakfast drinks offer several ways to complete that meal. There are espresso drinks ranging from cappuccino and flat white to americano, together with hot chocolate and freshly squeezed orange juice. Apple juice and spritzers use fruit from the venue's own orchard. The same connection with local fruit extends to its fruit spirits, made with a distiller in Rheinstetten. Tabakschuppen also accommodates birthdays, weddings, christenings and company gatherings. It is an official civil wedding venue, and exclusive celebrations can follow the ceremony. Wine seminars and other culinary events form another part of its activities. Reservations are available, vegan food is offered, dogs are permitted and the premises are accessible without steps.
Mering · Greek · Fish and seafood · Vegetarian
Münchener Straße 35, 86415 Mering
Restaurant Delphi brings Greek cooking to Münchener Straße in Mering, with dining rooms, a beer garden and a covered terrace. The outdoor areas offer a choice between sunshine and shelter, while a separate room can accommodate up to forty guests. A children's play area is part of the garden setting, and the restaurant also caters for private celebrations and wedding receptions. The menu starts with familiar Greek appetisers: tzatziki, tarama, spicy sheep's cheese spread, baked aubergines and courgettes, and peppers filled with cheese and garlic. A mixed grilled starter plate combines halloumi with vegetables; a vegan version is available on request with the cheese and stuffed peppers omitted. Main courses include homemade gyros, souvlaki skewers, bifteki filled with tomato and cheese, and mixed grill combinations. Oven dishes range from moussaka with aubergines, potatoes, minced pork and béchamel to lamb shank served with Greek pasta or beans. Seafood choices include calamari, sardines, salmon and mixed fish plates. Vegetarian dishes and specifically described vegan adaptations give guests alternatives beyond the grill, including Greek pasta with tomato sauce and vegetables prepared without cheese or cream. A children's menu offers smaller dishes such as gyros, pasta and fish fingers. Tables can be reserved by telephone, and food can also be ordered for collection. The combination of several seating areas and a menu spanning small plates, grilled dishes and oven cooking makes Delphi suitable for both a straightforward meal and a gathering with a larger party.
Mering · Chinese · Asian · Japanese and sushi
Gaußring 20, 86415 Mering
Taipan Mering is an Asian restaurant on Gaußring, with Chinese, Japanese and Mongolian cooking brought together in one dining room. The Mongolian grill is a central part of the offer: meat and fish are freshly fried or flambéed, giving the meal a focus on food prepared at the grill alongside the wider buffet selection. Guests can explore several culinary traditions during the same visit, choosing dishes from the buffet or ordering from the à la carte menu. The restaurant also serves a lunch selection. Its approach suits diners who enjoy putting together their own combination of Asian specialties, as well as those who prefer to choose an individual dish. Fish and meat are both part of the range, and the kitchen presents its food around traditional recipes from the three cuisines. Families are explicitly welcomed, with special menus for children and a playground for younger guests. The business is run by Wei Liu and is located at Gaußring 20 in Mering. Tables can be reserved directly by telephone, including for an evening together with friends. The restaurant asks diners to make reservations by phone. A separate contact channel is available for general messages and questions. This combination of a buffet, cooking at the Mongolian grill and à la carte ordering gives a group several ways to approach a meal while sharing the same restaurant table.
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