Restaurants, cafés and bakeries in Gressoney-La-Trinité

Münchener Straße 29, 86415 Mering

+49 8233 7478544

Restaurant Schlosserwirt occupies a longstanding inn on Münchener Straße in Mering, now connected to the family's hotel and boarding house. The building began as an inn in 1901, and the Bader family took it over in 1928. A butcher's shop and a neighbouring cinema later became part of its story; the cinema site was eventually redeveloped into the hotel and linked to the original Schlosserwirt. Today the restaurant combines that history with a modern approach to Bavarian cooking. The kitchen works with a compact menu that changes, using fresh regional and seasonal ingredients and placing particular emphasis on sustainability. Bavarian classics are reinterpreted rather than treated as a fixed list of dishes. A carefully chosen wine selection accompanies the food. Breakfast is also part of the restaurant's identity, and guests can visit without staying overnight in the hotel. Sweet and savoury choices feature in the breakfast buffet, while the restaurant also presents a table brunch under the name Gläschenliebe. Its evening programme includes sociable Stammtisch meals with cordon bleu for sharing and other favourite dishes. Selected events offer a Bavarian buffet with a large salad bar. Private celebrations and catering are arranged individually, either within the house or at an outside venue. The hotel also has seminar facilities, making the restaurant part of a broader setting for business gatherings and family occasions. For visitors, the appeal lies in the combination of an established Mering address, a family history spanning generations and a kitchen that keeps adapting its regional foundations.

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Luitpoldstraße 10, 86415 Mering

+49 8233 7353433

Da Daniele is a pizzeria and ristorante on Luitpoldstraße in Mering, with a Mediterranean interior and an emphasis on freshly prepared homemade food. The restaurant describes a family atmosphere and pairs its cooking with a selection of wines. Pizza and pasta anchor the menu, but the choice extends to starters, soups, salads, fish, meat and desserts, allowing a table to put together anything from a single main course to a longer Italian meal. Pizzas come in two sizes, with familiar combinations such as margherita, mushroom, ham and cheese, and quattro stagioni with mushrooms, artichokes and olives. The pasta selection is particularly broad. Spaghetti can be ordered with tomato and basil, garlic and chilli, seafood, or a carbonara sauce made here with bacon, egg and cream. Penne include a mushroom and gorgonzola cream version and a spicy tomato preparation. Among the ribbon pastas are tagliatelle with porcini and rocket, salmon with vodka and tomato cream, and the house Daniele combination of prawns, tuna and cherry tomatoes. Gnocchi come with spinach and gorgonzola or with porcini and truffle oil, while wide pappardelle are paired with walnuts and gorgonzola cream. Baked dishes include both a meat lasagne and a vegetable version layered with spinach, mushrooms, tomatoes, béchamel and cheese. Risotto provides another route through the menu, with versions featuring prawns, porcini, mixed seafood or vegetables. This range gives the restaurant a clear Italian focus while offering several different textures and sauces beyond the pizza section.

Marktplatz 8, 86415 Mering

+49 8233 744150

Mon, Wed–Sun 10:00–23:00; Tue Closed

Andechser in Mering stands on the historic market square, where the Baumüller family runs a Bavarian inn with several distinct rooms and a terrace for the warmer months. Christian Baumüller is both landlord and head chef. His cooking draws on traditional recipes while making room for contemporary interpretations and lighter dishes in a bistro style. Fresh ingredients are central to the kitchen, with regional produce preferred wherever possible. His membership in the association of speciality innkeepers in the Wittelsbacher Land reflects that connection to the surrounding agricultural area. Beer comes from the monastery brewery at Andechs, and the house also serves spirits from the monastery hill. The setting offers several ways to spend a meal, from a small gathering in a traditional room to a larger celebration upstairs. The Marktstube seats thirty-five people, the Wirtsstube twenty-five, and the gallery can accommodate up to one hundred. Outside, the beer garden terrace gives guests a place to sit in summer. Family occasions are an established part of the business, including baptisms, first communions, weddings and milestone birthdays. The team helps arrange individual menus, matching wines, printed menu cards and coordinated table decorations. For company anniversaries and other gatherings, food can take the form of a buffet, a sequence of courses or canapés, with both rustic and more elaborate approaches available by arrangement. Regular table reservations are taken by telephone. The result is a local inn whose character comes as much from its rooms and family hospitality as from its Bavarian cooking.

Le Port, 20222 Brando

+33495332420

Le Pirate stands at the harbour in Erbalunga, among waterfront houses and the rocky shoreline beneath the village's Genoese tower. Its cooking brings together seafood and meat through an à la carte selection and several tasting menus. The setting places the restaurant within the small fishing village itself, with the marine landscape forming part of the experience. On the published menu, langoustine tortellini are paired with hazelnut and shellfish, while John Dory comes with olive oil and cauliflower. Monkfish combines smoked flavours with seasonal vegetables and a sauce involving both shellfish and meat. The meat dishes have equally specific accompaniments: veal with carrots and thyme, pigeon with beetroot and raspberry, and beef fillet with crisp Anna potatoes and nori. These combinations give a useful sense of a kitchen that works across the island's land and sea. The tasting formats include four, six and eight courses, with seasonal inspiration and a progression through savoury dishes to pastry. Cheese can form another part of the meal, with Corsican selections appearing alongside those from mainland France. Desserts explore combinations such as smoked chocolate, lemon, miso caramel and pecans, or pistachio with financier, strawberry and sorbet. Wine pairings offer a choice between Corsican and mainland selections. A children's menu is also available. Tables can be reserved directly by telephone, and the contact form includes a space for allergies. The result is a harbour restaurant with a carefully structured menu and a distinctly ingredient-led approach.

Erbalunga, 20222 Brando

+33495301030

Les Américains is the restaurant of the Castel Brando, a hotel set in a nineteenth century mansion in Erbalunga, the old fishing village of Brando on the east coast of Cap Corse, about fifteen minutes north of Bastia. The name comes from the house itself. It is one of the 'maisons d'américains' of the cape: built in 1853 by a Corsican doctor who had served in the Napoleonic armies, it was later taken over and embellished by a man from the village who came home from Saint Domingue after decades abroad and planted the exotic park of palms, cedars and other trees that still surrounds it. Joëlle and Jean Paul Pieri bought the ruined family house in 1990 and restored it. The kitchen describes its food as simple and full of flavour, built on a careful choice of the best producers on Cap Corse and inspired by the island's own cooking, between the mountains and the Mediterranean. The idea at the table is to eat together and share local classics at the foot of the old house, with wines from the region alongside. Dinner is served every evening except Wednesday, and in season there is also a lunchtime table d'hôte that does not need a booking; for dinner, online reservation is available. The restaurant is open to people who are not staying at the hotel. Around it are a shaded inner patio with a centuries old olive tree, a vaulted library lounge, two pools and private parking, and the hotel welcomes pets. From a holiday home in Sisco it is a short drive south for an unhurried evening meal.

Bahnhofstraße 4, 66500 Hornbach

+49 6338 99432820

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.

Im Klosterbezirk 1, 66500 Hornbach

+49 6338 910100

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.

Jardin de l’Annonciade, Chemin de l’Annonciade, 20200 Bastia

+33495654564

Côté Jardin occupies a leafy corner of Bastia’s Jardin de l’Annonciade, where a wooden terrace and parasols give the restaurant something of a beach pavilion’s atmosphere. Trees and lawns surround the tables, while a children’s play area stands beside the terrace. The setting makes the garden part of the meal: somewhere to sit together outdoors, with space around the table and greenery beyond it. The restaurant was conceived by Michel and his nephew Jean-Louis as a gathering place for families and people working in the city. The kitchen combines familiar restaurant dishes with ideas from contemporary street food, using fresh, seasonal ingredients for homemade preparations. Its published menu ranges from a chicken bowl with breaded goat cheese, sweet potato and avocado to pulled beef in pita bread and pork ribs with a house marinade. A classic burger comes with cheddar, tomato and onions. Other choices include pumpkin cream gnocchi with grilled pancetta, crunchy vegetables with Chinese noodles, prawn skewers and pasta combining octopus with sausage. These combinations give the menu variety without tying the restaurant to a single national cuisine. Desserts are another substantial part of the offer. Paris-Brest and a coconut, strawberry and lemon entremet appear alongside a selection of ice creams and fruit sorbets, including Corsican clementine. The restaurant also arranges private celebrations such as birthdays, baptisms and communions, including a personalized cake. Tables can be requested through its reservation form or by telephone.

10 Rue Pino, 20200 Bastia

+33495343316

Micca Nome is a Corsican restaurant on Rue Pino in Bastia's market quarter. Its menu keeps the island's language alongside its food, with dishes listed under Corsican headings for starters, main courses and desserts. Fresh cheese fritters and anchovies prepared in the Bastia style introduce a selection that moves between cured meats, pasta and seafood. The charcuterie comes from Joseph Borragini and sons in Murato, with coppa, lonzu and sausage named on the menu. A larger platter adds terrine and cheese fritters. Main courses include pasta with bottarga, veal with olives and penne, wild boar in sauce with mafaldine, and cannelloni filled with brocciu. Seafood has several forms here: sardines stuffed with brocciu, squid in sauce with rice, fish soup, and a fisherman's plate combining soup with fish fillets, cuttlefish, prawns and mussels. Lamb shank with figs and honey offers another route through the menu. Children have their own small selection, including buttered pasta or a fried egg with fries. Desserts continue the Corsican thread with fiadone, pastizzu and chestnut crème brûlée, alongside hazelnut tiramisu and a cheese plate. The wine list ranges across the island, including Saparale, Domaine de la Punta, Gioielli, Clos Capitoro and producers from the Calvi area. Tables can be booked directly by telephone or email. The address, food and wine together make this a focused introduction to Corsican cooking within the old market neighbourhood.

3 bis rue des Turquines, 20200 Bastia

+33495471010

La Table des Gouverneurs is the restaurant of Hôtel des Gouverneurs in Bastia’s citadel, overlooking the Old Port and the Mediterranean. It welcomes visitors as well as hotel residents. A panoramic terrace brings the harbor into view, while the interior combines contemporary furnishings with traditional touches. In cooler weather, the lounge with its fireplace offers another setting for a meal. The kitchen centers on homemade cooking, seasonal produce and ingredients selected from Corsican suppliers, with Mediterranean influences running through the dishes. The menu gives those local connections tangible form. Crostini use organic bread from A Pagnotta in Bastia, paired with dried tomato, basil and burratina. Fresh cheese fritters feature cheese from A Tinella in Lucciana, while a charcuterie selection brings together sausage, coppa, lonzu and ham. Seafood choices include sea bass with grilled vegetables and octopus paired with Iberian chorizo and chickpea piperade. Lamb is accompanied by pea hummus and mint, and the seasonal risotto can be prepared in a vegetarian version. Desserts range from a chocolate creation to an apricot tartlet with rosemary, black sesame and meringue. Another option combines vanilla ice cream, canistrelli, almonds, coffee and whipped cream. Corsican cheeses with fig jam provide a savory finish. The wine list includes bottles from Corsica and mainland France, while the hotel bar develops cocktails around fresh ingredients and spirits from small distilleries. A separate children’s menu offers breaded chicken with potatoes followed by ice cream. Reservations are available online or by telephone.

Hauptstraße 132, 66497 Contwig

+49 6332 5752

Gasthaus Bärmann is a fourth generation hotel and restaurant on Hauptstraße in Contwig, where a history of innkeeping and butchery still informs the food. The house favors personal hospitality, regional ingredients and seasonal cooking, with Palatinate wine and beer alongside substantial meals. Its current autumn selection includes chanterelle soup, lamb’s lettuce, braised fallow deer with porcini gravy and bread dumplings, and venison fillet with tagliatelle and kale. Chocolate mousse and apple strudel with cream provide a sweet finish. The broader menu includes homemade potato soup and clear beef broth with marrow dumplings and Maultaschen. Schnitzel comes in several preparations, including a breaded pork version with lemon and fries, a mushroom cream variation, and turkey cordon bleu filled with ham and cheese. Rump steak can be served with herb butter and fried onions or pepper cream sauce. Fish and seafood choices include poached salmon with Riesling cream and prawn skewers on buttered noodles. Meat free alternatives include spinach dumplings with sage butter and a vegetable noodle pan with mushrooms, peppers and herbs. Themed food events are part of the house’s routine, from steak and herring meals to its traditional Schlachtfest. The autumn program also includes local game and roast suckling pig. Family celebrations are another specialty: weddings, birthdays, communions and confirmations can be arranged for up to fifty people, with an individual menu or buffet. The team also helps plan catered celebrations away from the restaurant.

Hauptstraße 98, 66497 Contwig

+49 6332 569700

Wed–Fri, Sun 11:30–14:30; Wed–Sun 18:00–22:30; Mon–Tue Closed

Ristorante Classico brings Italian cooking to a former German inn on Hauptstraße in Contwig. The building has been restored with an Italian character, and the restaurant has been serving guests since 2000. Its approach combines traditional dishes with newer ideas, using fresh ingredients and an uncomplicated style of presentation. The setting is intended for a proper sit down meal, with equal attention given to guests arriving as a couple or with children. Families are explicitly welcomed, and a high chair is available for smaller diners. Children can have a small helping of pasta or share a pizza with their parents or siblings. Pizza is also available to take away, so a meal from the kitchen can become part of an evening at home. The food selection includes pasta, meat, fish and seafood, alongside vegetarian choices. Among the dishes presented are buffalo mozzarella with tomatoes, tagliatelle, steak with polenta, and octopus. Desserts include panna cotta and sorbet. Wine is another substantial part of the restaurant’s identity. The selection travels through Italy from the north to the south and across to Sardinia and Sicily. Barolo and Barbaresco represent the reds, while Pinot Grigio is among the white wines; Champagne and Prosecco provide sparkling alternatives. The restaurant offers a separate weekday lunch menu as well as its main selection. Guests arriving by car can park in front without charge. Table reservations are accepted exclusively by telephone.

Poststraße 33, 66482 Zweibrücken

+49 6332 73641

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.

Neckarstraße 51, 69412 Eberbach

+49 6271 92400

The Grüner Baum is a small family run inn with guest rooms on Neckarstraße in Eberbach, on the river side of the town and a little over four kilometres from Allemühl in a straight line. The family describes its cooking as Mediterranean and German, with a strong thread of homemade Balkan grill dishes, and puts the emphasis on fresh ingredients, good craft and regional produce where it can. The menu reads like a meeting point of those kitchens. To start there are prawns on avocado cream with garlic baguette, goat's cheese baked in pastry with walnuts and honey, grilled peppers under melted cheese, bruschetta, and a cold platter of smoked meat from Croatia with cheeses and warm homemade pastries. The Balkan section is the heart of it: cevapcici, raznjici pork skewers, pljeskavica stuffed with sheep's cheese, a mixed grill plate and a grill platter for two with lamb chop, grilled vegetables, ajvar and djuvec rice, best eaten with a shopska salad of tomato, cucumber, pepper and white cheese. For those who prefer something else there is tagliata, rump steak, calf's liver, goulash, schnitzel with homemade spätzle, pasta such as truffle tagliatelle or spaghetti with mussels, and fish from salmon and gratinated pike perch to octopus. Desserts include homemade tiramisu and a lemon tartufo with limoncello. In good weather the large beer garden is open, and the house sits close to the Neckar. The restaurant opens in the evenings and from midday on Sundays and public holidays, closes on Tuesdays, and takes bookings for birthdays, weddings and family celebrations. It suits families and groups who want a hearty, generous dinner after a day on the river or the Neckar cycle path.

Alter Markt 1, 69412 Eberbach

+49 6271 806600

The Karpfen sits on the Alter Markt, the old market square of Eberbach, and is hard to miss: its front is covered in sgraffito pictures telling the history of the town, made in 1934 by the artist Richard Hemberger at the suggestion of the innkeeper of the day, Karl Sittig. The house was built in 1804 and has stayed in the same family ever since. Its forebears ran a large timber business, and the inn grew out of hosting the forest owners who came to trade. Over the decades a guest house was joined to the main building, and in the 1990s the family bought the half timbered house next door, one of the oldest in town and once a guild house. Large parts of both are listed. Today it is a hotel with around fifty rooms and a restaurant, where the kitchen is led by master chef and junior owner Patrick Jung. The cooking is regional and changes with the seasons, and the house names its sources: beef from Hesselbach, asparagus from Schwetzingen, wild garlic picked by the team and fresh trout from Friedrichsdorf. The autumn menu shows the style, with pumpkin soup, clear beef broth with bacon semolina dumplings, homemade Maultaschen, ragout of game and venison medallions from the Eberbach hunt with poppy seed Schupfnudeln, braised veal cheeks, turbot from the grill, and vegetarian dishes such as spinach and ricotta ravioli. Desserts include apple fritters and a vanilla crème brûlée. In summer the terrace spreads out across the market square. Cyclists on the Neckar route are welcome to stay a single night, with a lockable room for bikes. The restaurant opens in the evening early in the week and from midday at weekends.

Neuer Markt 5, 69412 Eberbach

+49 6271 8075650

Café Rose is run by two sisters, Melanie and Madeline, on the Neuer Markt in the middle of Eberbach. The address has a long story: an inn has stood here since 1823, the Brauerei Gasthaus zur Rose, where the local Rosenbräu beer was first brewed and where travellers, traders and townspeople sat together late into the night. The sisters took up the name and turned the place into a café built around breakfast, cake and an easy afternoon. Breakfast is the main event, sweet or savoury, classic or a little more inventive, and two of the breakfasts come in a vegan version as well. Gluten free rolls are available with any breakfast, and there is usually a gluten free cake in the display, though the house points out that it has only one kitchen. The cake counter is filled every day with homemade cakes, small tarts and pastries. On weekdays from half past eleven to two there is a lunch bowl that changes daily, which can be eaten in, ordered ahead by phone or taken away. In summer there are iced drinks from iced latte to matcha, and white wine, rosé and spritz for the terrace. The sunny terrace sits right on the square. Inside, a play corner with a toy kitchen and books keeps small children busy, dogs on a lead are welcome and get a bowl of water, and a side entrance, a toilet and several tables are accessible for wheelchair users. Tables can be reserved by phone, email, Instagram or the form on the website; requests for the next morning should arrive by six the evening before. Birthdays, christenings and other small celebrations can be held in the café by arrangement. Payment is in cash or by German debit card.

Friedrichstraße 5-9, 69412 Eberbach

+49 6271 2018

Café Viktoria is the old pastry house of Eberbach, on Friedrichstraße in the town centre, a short drive from Allemühl. It began in 1886, when the master baker Heinrich Strohauer opened a small bakery with a wine room. His son turned it into a café and wine tavern in 1923, the third generation took over as a master confectioner in 1954, and in 1958 the business moved into the building it still occupies. Since 2022 the Camaj family has run the house. The house speciality is the Viktoria von Eberbach torte: fine sponge with a soft cream filling and a note of orange. It goes back to 1962, when Heinrich Strohauer attended a banquet at the Swedish royal court and was taken with an orange dessert served there; a year later one of his tortes was sent by airmail to Queen Elizabeth at Buckingham Palace. Around Christmas the house is known for its Viktoria Christstollen, and both can be ordered through the online shop. The café has about a hundred seats inside, a garden café with around sixty more and a street café with about forty, the outdoor ones depending on the weather. Breakfast is served every day except Sunday until two in the afternoon, with bread rolls, a sweet pastry, homemade jams, honey, cold cuts and cheese. On Sundays and public holidays a breakfast buffet runs until one, adding fruit salad, yoghurt, muesli, herb quark, boiled and scrambled eggs, salmon and tomato with mozzarella. Tables can be reserved, and groups of more than ten are catered for by arrangement on the phone. The café is open daily without a closing day, which makes it an easy morning or afternoon stop on any day of a stay.

Lindenplatz 1, 69412 Eberbach

+49 6271 9456406

The Altes Badhaus stands on the Lindenplatz in the traffic calmed old town of Eberbach, about four and a half kilometres from Allemühl. It is a listed building with half timbering outside and rustic cross vaults inside, and the house describes itself as the oldest bath house in Germany. Today it is a small hotel with a restaurant, run by a team that signs as La Grotta. Guests eat in one of three settings: the Badstube under the old vaulted ceiling, the half timbered Fachwerkstube on the upper floor, or in summer on the town terrace under the lime trees of the square, where the house also serves coffee and cake in the afternoon and keeps drinks going for cyclists and walkers. The kitchen calls its line regional and Mediterranean, and the current menu leans clearly Italian. Starters include beetroot carpaccio with burratina from Bari, anchovies and nuts, vitello tonnato, beef carpaccio and a seafood salad. Among the pasta dishes are orecchiette with meatballs and a beef roulade in the Apulian style, gnocchi with mussels, beans and pepperoncino, tagliatelle allo scoglio and spaghetti carbonara alla Romana. From the grill come a large bistecca with rosemary potatoes, a beef fillet with Barolo jus and fried chanterelles, and bollito di manzo with horseradish; there is also a pork fillet with pretzel dumplings and a wild mushroom sauce. Children can choose a small schnitzel, tortellini or a pinsa. Tables can be reserved online, and the rooms take private parties of up to fifty people, from weddings and birthdays to company dinners. The restaurant also caters events in Eberbach and the surrounding area, and parties outside the regular hours can be arranged with the team.

Priener Straße 8, 83253 Rimsting

+49 8051 91900

Tue–Sun 11:00–14:30, 17:00–22:00; Mon Closed

HO Restaurant on Priener Straße combines Vietnamese cooking with Japanese sushi in Rimsting. The approach gives a table several ways to build a meal: a bowl of broth and noodles, a hot wok dish, or a selection of rolls and fish. Pho is a central part of the kitchen's identity, pairing rice noodles with fresh herbs and a slowly prepared broth. The restaurant describes versions with beef, chicken, tofu or vegetables, making this more than a single fixed dish. Vietnamese starters include crisp spring rolls filled with pork, glass noodles and vegetables, and summer rolls wrapped in rice paper with herbs, salad and a hoisin dip. A green papaya salad with prawns adds another fresh option. Among the warm dishes are fried wheat noodles with egg and seasonal vegetables, udon in red curry, and wok tossed beef with peppers and onions. The sushi selection includes nigiri, sashimi and rolls, with salmon, tuna, prawns, avocado and cucumber appearing in different combinations. Vegetarian sushi is explicitly part of the offer. The room is presented as a warmly lit setting for couples, friends and family meals, with the Chiemgau Alps contributing to the restaurant's sense of place. An online reservation service lets guests arrange a table ahead of their visit. A separate ordering shop provides another way to browse the dishes and place an order. The range is particularly useful for a group whose members want different styles of Asian food while sharing one meal.

Harrasser Straße 145, 83209 Prien am Chiemsee

+49 8051 90760

Mon–Sun 10:00–22:00

Zum Fischer am See stands on Harrasser Straße at the western shore of the Chiemsee, with water and the Chiemgau mountains shaping the outlook from its summer terrace. The restaurant belongs to a small hotel with fifteen rooms, but its kitchen and waterside setting make it a destination for a meal in their own right. Seasonal cooking sits alongside established house favorites, and local produce is valued without being treated as a restriction on the menu. Fish has a substantial role. A salad topped with fried Chiemsee fish offers one approach, while perch in garlic butter and grilled pike perch with creamed pointed cabbage provide more substantial plates. The published selection also explores Bohemian cooking, with dishes such as garlic soup, mushroom goulash and beef goulash accompanied by dumplings. Meat dishes and game broaden the choice beyond fish, including pork, venison and wild boar preparations. Desserts continue the Central European theme with pancakes filled with apricot jam and sweet dumpling dishes. Availability can change with the fresh products delivered to the kitchen, so the menu is best approached as a seasonal selection. The indoor Stube offers an alternative to the terrace for a more sheltered meal. Both spaces also form part of the house's arrangements for private occasions. Birthdays, weddings, anniversaries and memorial gatherings can be discussed directly with the team, with settings for around thirty guests. The combination of a lakeside terrace, an intimate dining room and a varied kitchen gives visitors several reasons to pause here during a day around Prien.

Seestraße 104, 83209 Prien am Chiemsee

+49 8051 609960

Neuer am See combines a restaurant, cafe and pastry kitchen at the family hotel on Seestraße in Prien. The Chiemsee is about two hundred meters away, placing the house near the harbor, the lakeside path and the boats to Herrenchiemsee. Inside, guests can choose between a restaurant with room for around eighty people, a smaller spruce paneled Stüberl, and a bright cafe area beside the cake counter. The Stüberl accommodates about twenty guests and can also provide a private setting for a family occasion or a small meeting. In summer, the terrace offers a choice between the livelier harbor side and the quieter southern side of the building. Food and drinks can be ordered across the different seating areas. The kitchen serves fish from the Chiemsee alongside meat dishes, salads, pasta and vegetarian choices, with seasonal additions appearing on a changing daily menu. The in house bakery is an equally important part of the visit. Fruit cakes, cheesecakes, cream cakes and smaller pastries are made here, along with bread, rolls and pretzels prepared from family recipes. Breakfast brings sweet and savory combinations, eggs, yogurt and fruit into the same broad offering. Coffee and tea, Bavarian beer and a wine selection complete the picture. It is a practical choice when one person wants a full meal and another prefers something from the pastry counter. Takeaway food is also available. For celebrations, the team can prepare tables and arrange menus with the host in advance.

Bahnhofstraße 81, 83253 Rimsting

+49 8051 4049

Kurkuma occupies Rimsting's former station building on Bahnhofstraße, giving a distinctly Thai kitchen an unusual Bavarian home. Chef Biak specializes in food from southern Thailand, with herbs, aromatic roots and layered seasonings running through the menu. The dining room is decorated in a Thai style, but its substantial wooden tables and benches were made from local timber by the building's former owner, Hans Fritz. Outside, the beer garden sits beneath an old lime tree associated with King Ludwig II. The station itself recalls the king's journeys towards Herrenchiemsee, although the main reason to come today is the cooking. Vegetarian spring rolls combine glass noodles, cabbage, carrots and herbs with homemade dipping sauces. A southern Thai chicken and coconut soup uses turmeric, galangal, lemongrass and kaffir lime leaves, while a sharper prawn soup brings chili paste and tamarind into the bowl. Salads provide another direction: green papaya with beans and nuts, marinated beef with herbs, or glass noodles with prawns and vegetables. These dishes show the kitchen's range without requiring every guest to choose the same balance of richness and heat. The intimate room has limited capacity, and advance reservations are strongly requested. Bookings should be made by telephone rather than email. The garden offers a different setting for the same restaurant when conditions suit an outdoor meal. Guests should also plan for cash payment, as neither credit nor debit cards are accepted. Dogs are not allowed inside the restaurant.

Hochstätt 7, 83253 Rimsting

+49 8054 577

Seecafe Toni is a family run cafe and restaurant in Hochstätt, a district of Rimsting on the Chiemsee. The Stöffl family combines food, homemade cakes and holiday apartments at the same address. From the cafe, the view opens towards the lake and the Chiemgau Alps, giving the setting a clear connection to the landscape around it. A large panorama terrace provides an outdoor alternative to the indoor cafe and restaurant during the warmer part of the year. The kitchen works with fresh regional ingredients and offers changing seasonal specials each week. That changing selection sits alongside homemade cakes, so the house lends itself to either a savory meal or a sweet pause during an excursion. Wine and a broader drinks selection offer another reason to settle in and enjoy the outlook. The balance between cooked food and baking makes it possible for companions to choose different kinds of visit while sharing a table. There is no need to make an overnight stay part of the plan: the cafe and restaurant are distinct reasons to come to Hochstätt. For a planned visit, reservations can be requested by telephone or email. Guests arranging an occasion can also discuss events directly with the family. Card payments are accepted only with an EC card, and dogs are not admitted. These practical details are useful to settle before setting off for a meal or a gathering beside the lake.

2882 Route de la Vallée des Douzes, 12330 Muret-le-Château

+33565477157

Les Cocottes en Folie is the restaurant of the Auberge du Château in Muret-le-Château. Its central idea is simple: a generous casserole placed on the table for people to share, recalling meals cooked at home and recipes passed down through families. Slow cooked dishes, fresh ingredients and local produce give the kitchen its direction. Laura and Yannick run the auberge as a family business. They describe discovering the village during a holiday and later leaving their commercial work in Montpellier to build a different life here. Yannick looks after the life of the house and its events, while Laura works both in the kitchen and in the dining room. That connection between cooking and welcoming guests is reflected in the restaurant's informal approach. The kitchen prepares its food on the premises, drawing on seasonal ingredients and nearby producers. Menus evolve with the produce available and the chef's inspiration. The restaurant welcomes people who are not staying at the inn, and its dining arrangements include quieter spaces as well as an emphasis on eating together. A terrace provides an outdoor setting, while the wider auberge includes a cafe and bar area. Birthdays, family meals and gatherings of friends can be arranged directly with the owners. The house also offers tailored menus for events. Vegetarian and gluten free meals can be prepared when dietary needs are explained during the reservation. Booking ahead is central to the way the restaurant works, making this a considered stop for a shared country meal rather than an extensive fixed menu.

Polissal, 12320 Saint-Félix-de-Lunel

+33565446154

Mon–Fri, Sun 11:00–14:00; Sat Closed

Auberge de la Cascade is a country restaurant in Polissal, in the commune of Saint-Félix-de-Lunel. Established in 1921 by the grandparents of the current owner, Laurence Bony, it grew from a small rural café into a restaurant with several dining spaces, a bar, and a room for gatherings. A stream and waterfall form part of its surroundings, while two car parks serve the property. The kitchen works mainly with fresh, local ingredients and prepares homemade dishes rooted in family recipes. Its specialities include calf's head, stockfish, kid goat with sorrel, and lamb sweetbreads in puff pastry. A soft chocolate cake is among the house desserts. Alongside these regional dishes, the restaurant offers dishes of the day and several menu formats, giving diners different ways to explore the cooking. The main dining room accommodates eighty people, while a separate air conditioned veranda seats twenty-five for private or family meals. Outside, a shaded terrace provides another setting for a meal or a pause beside the countryside. Groups can also arrange the dedicated function room, which has space for forty people and equipment including a microphone, sound system, and projector. It can be hired for meetings, gatherings, buffets, or dancing, with refreshments and a meal available as part of an arrangement. The house asks visitors to reserve their table by telephone. Its combination of regional food, family history, and flexible rooms makes the auberge a practical meeting place as well as a restaurant.

Quai Di Dominico, 11 Rue de la Gabelle, 34300 Le Cap d'Agde

+33467262548

Mon 12:00–13:45, 19:00–21:45; Tue 12:00–13:45; Fri–Sun 12:00–13:45, 19:00–21:45

L'Ami Louis is a fish and seafood restaurant on the quay at Centre-Port in Cap d'Agde, at Quai Di Dominico, 11 Rue de la Gabelle. The name goes back to 1931, when Louis, great-grandfather of the current generation, opened a bar-brasserie near Paris. His daughter Janine and her husband Joseph Abadie took over in 1960; Joseph came from Portiragnes near Béziers, and when Cap d'Agde was built as a resort in the 1970s the family moved south and reopened on the Port Brescou quays. Sons Jean-Louis and Jérôme took charge in 1990, and Vincent Abadie, Joseph's eldest grandson, joined in 2003: four generations. The dining room is contemporary, in pastel tones, with a view over the marina. Fish and shellfish come first: Thau lagoon oysters, rock-fish soup with rouille, sea bass in a salt crust sold by weight, sole belle meunière, monkfish bourride, and lobster or langoustines sold by weight in season. Meat eaters get a four-hour braised lamb shank, duck confit or beef filet; the wines are Minervois, La Clape, Faugères. There is a two-course express formula at weekday lunch, three set menus of increasing length, the full carte, and a children's menu up to age eight. Lunch runs from noon to 1:45 pm, dinner from 7 to 9:45 pm. Outside July and August the restaurant is closed Wednesday, Thursday and Tuesday evening; in high season it serves every evening, with an early-diner offer between 7 and 7:30 pm. Book by phone on +33 4 67 26 25 48 or through the form on the website, not by email. Dogs are welcome if mentioned when booking; high chairs are few, so ask. From a rental in the marina it is a short walk; from Agde old town a quarter of an hour by car.

11 Allée de la Flânerie, 34300 Le Cap d'Agde

+33467263262

Passion Glacée is an ice-cream parlor at 11 Allée de la Flânerie, the pedestrian street at the heart of Centre-Port in Cap d'Agde, a few steps from the marina. It is a producer, not just a shop: the ice cream is made on the premises in the Italian style from raw ingredients rather than powders or mixes, and even the cones are baked in-house, including a chocolate-dipped version. Alongside the scooped flavors there are sorbets, soft-serve, granitas, milkshakes and smoothies, and for the children crêpes, bubble waffles and churros, also made on site. For the 2025 opening weekend the special was a Ferrero Rocher ice cream churned on the spot. The parlor works a summer rhythm: it opens for the Easter weekend and serves through the season, with the longest lines on July and August evenings when the promenade fills after dinner. There is seating, so it works as a sit-down stop rather than a takeaway window only, and the entrance is step-free. Cards and contactless payment are accepted, Pluxee meal cards too, and there is Wi-Fi. The phone number is +33 4 67 26 32 62; flavors and opening days are posted on the shop's Facebook and Instagram accounts, the quickest way to check a shoulder-season day. For a family in a rental at Cap d'Agde the position is the point: the parlor sits between the marina and the resort beaches, so it fits into an evening walk after the beach or a turn round the port. From Agde old town it is a quarter of an hour by car; the Allée itself is closed to cars, so park in one of the lots around Centre-Port and walk the last stretch.

26 Avenue Général de Gaulle, 34300 Agde

+33467267608

Mon–Sun 06:00–20:00

Le Fournil d'Agde is an artisan bakery at 26 Avenue Général de Gaulle, a few minutes on foot from the old town and the river. Simon Queneau has run it with his team since 2018. The bread is made the slow way: flours from a local miller, older grain varieties among them, a natural sourdough starter, hand kneading. The range covers a crisp baguette de tradition, cereal, rye, corn and whole-wheat loaves, and a soft pain de mie for sandwiches. The pastry counter changes with the seasons and mixes classics (éclairs, millefeuilles, lemon and fruit tarts, chocolate desserts) with the bakery's own creations. Number cakes for birthdays, wedding cakes and petits fours for christenings are made to order; everything, the house states, is made on the premises. For a vacation rental this is above all a supply stop. The shop opens every day, Sunday included, from 6 am to 8 pm, so bread and croissants can be fetched before an early start to the beach, and a picnic put together from the savory counter: bakery pizzas, quiches, sandwiches with crudités, paninis and seasonal salads, plus a dish of the day at lunchtime. There is seating inside and a few tables on the square in front, where a breakfast formula with coffee is served. The bakery also caters private and business events, from starter to dessert, quoted on request. Orders for cakes and catering go through the form on the website or by email to lefournildagde@gmail.com; the phone is +33 4 67 26 76 08, and the day's offer is posted on the bakery's Facebook page. Cap d'Agde and Le Grau-d'Agde are each ten to fifteen minutes away by car, so the bakery suits a rental in Agde itself or a stop on the way out.

47 Rue Brescou, 34300 Agde

+33467623069

Tue–Sat 12:00–14:00, 19:30–22:00

Le Bistro d'Hervé is a small restaurant at 47 Rue Brescou, in the center of Agde's old town a few streets from the Hérault quays. Hervé Dos Santos cooks and Sabine Dos Santos runs the room. The kitchen calls its style creative and refined, built on seasonal produce with the flavors of the South, and is equally fond of "plats canailles", hearty bistro dishes done with care. Recent cards have carried a red tuna tataki with ratatouille, scallops on a Jerusalem artichoke velouté and meagre from the plancha with saffron risotto, next to standards such as eggs en meurette, beef tartare and rum baba. The wines stay in the Languedoc. The house holds the Maître Restaurateur title, which certifies cooking from raw ingredients on the premises, and is listed in the Michelin and Gault&Millau guides. The room is contemporary and air-conditioned, with a small terrace under shade sails and a covered one for hot July evenings. Service runs Tuesday to Saturday, noon to 2 pm and 7:30 to 10 pm; Sunday and Monday are closed, and the restaurant works year-round apart from a break around Christmas and New Year. Tables go quickly in summer, so call +33 4 67 62 30 69 or write to bistroherve@gmail.com a day or two ahead. Groups of up to 40 can be seated with notice. For a family in a vacation rental nearby: there is a children's menu, dogs are accepted, and the premises carry the Tourisme & Handicap label, with step-free tables and adapted restrooms. A public parking lot lies about 100 meters away by the cinema; the train station is a 13-minute walk. From Cap d'Agde or Le Grau-d'Agde count a quarter of an hour by car for an evening away from the beachfront grills.

26 Cour de la Filature, 12330 Salles-la-Source

+33565672908

Restaurant Cascade stands on Cour de la Filature in Salles-la-Source, close to the waterfall that gives the restaurant its name. Léna Bony and Mathieu Libourel took over the house in 2022, bringing their experience back to Aveyron and building a restaurant around local ingredients, seasonal cooking, and a welcoming atmosphere. The setting places a meal within the village itself, with its distinctive natural landmark nearby. Both owners have roots in the region. Léna grew up in a restaurant family and trained at the hospitality school in Saint-Chély-d'Apcher, where she met Mathieu. Originally from Millau and the son of a farmer, Mathieu developed an early interest in cooking and restaurant management. They subsequently worked together in Geneva before returning to Aveyron to manage Château de Labro. Chef Marine Guichou joined them after completing her studies in 2019 and continued with the team when they moved to Cascade. The restaurant's approach brings traditional regional cooking together with a more inventive treatment of the ingredients. Its main dining space is designed for relaxed meals with friends or family, with a modern and convivial atmosphere. A separate space, Le Toit Canaille, accommodates private celebrations and professional gatherings, including meetings, seminars, and receptions. Menus for these events are arranged around the group's needs. Visitors can contact the team directly to discuss a meal or a larger occasion. The combination of a village restaurant and a dedicated event space gives the house several ways to welcome guests.

44 Tour de Ville, 12330 Marcillac-Vallon

+33565604413

Le Trublion is a traditional brasserie on Tour de Ville in the centre of Marcillac-Vallon. Owner Rémi puts local produce and straightforward homemade cooking at the heart of the place. Coffee and croissants are part of its identity alongside restaurant meals, and musical events give the brasserie another role as a gathering place in the village. Guests can contact the team about group meals or reserve a table by telephone. The menu changes with market deliveries and gives regional ingredients several different treatments. Salads include seasonal vegetables, breaded chicken with Parmesan, and crisp Pérail cheese with bacon. More substantial dishes include duck with blueberry sauce and lemon potatoes, pork with parsnip purée, and beef tartare cut by knife. Trout comes from the Moulin de Gourjan and is accompanied by vegetables of the moment. An entrecôte can be paired with Roquefort or pepper sauce. The burgers also draw on the surrounding countryside: both the cheddar version and the Aveyronnais use Aubrac beef, while the latter adds Roquefort sauce. A separate children's menu offers minced beef or nuggets with homemade fries and a dessert or ice cream. Homemade sweets include a reworked lemon tart, tiramisu, a soft centred chocolate cake, and brownies with caramelised peanuts. Waffles and hot drinks round out the selection. Between the changing dishes and the familiar brasserie choices, the kitchen leaves room for both a full meal and a simpler café visit.

15 place de l'église, 12330 Marcillac-Vallon

+33672914698

Maison du vin du Marcillac is a wine and tapas bar on the church square in the historic centre of Marcillac-Vallon. Its focus is the wine of the surrounding valley and the independent growers whose different approaches give the local vineyards their variety. Wines are offered by the glass or bottle, making a visit an opportunity to explore individual producers alongside something to eat. The selection names estates including Domaine du Cros, Domaine Laurens, Domaine de Matha, Domaine du Mioula and Domaine Roquevert. The food follows the same local emphasis. Charcuterie boards include cured ham, while cheese boards bring together goat cheeses and Laguiole. Portions of aligot and bread from Marcillac provide other savoury choices. For something sweet, there are waffles, crêpes and ice cream from the Aubrac. Coffee, tea and bubble tea also appear on the menu, giving the bar an appeal beyond its wine selection. Visitors can contact the house directly to reserve a table. Behind the bar is a broader ambition to reconnect the village centre with its winegrowers. The Maison du Vin project centres on bringing four old red sandstone houses back into use, with plans linking wine, local history and the aromas of winemaking. That story gives the church square bar its context: a place to encounter the valley through its producers, its bottles and the regional foods served alongside them.

19 Quai du Commandant Méric, 34300 Le Grau-d'Agde

+33627200903

Le Ponton stands at 19 Quai du Commandant Méric on the left bank of the Hérault at Le Grau-d'Agde, where the river runs out into the Mediterranean. There are three places to sit: a dining room open to the quay, a shaded terrace, and the wooden pontoon that gives the place its name, built out over the river so that you eat with the water under your feet and the boats passing on their way to sea. The beach and the jetty are a few minutes' walk down the quay. The cooking is traditional and Mediterranean, and the house makes its own foie gras, a mi-cuit marinated in Muscat and cooked in a bain-marie, served as a jar for two. The card leans toward the sea: cuttlefish and king prawns on the plancha in Provençal butter, marinated tuna cooked rare, sea bream and sea bass fillets, moules-frites, a plancha mixed grill of fish, Bouzigues oysters and a fry of joël, the tiny local fish, with house aioli. For meat there is roast duck breast and a Black Angus ribeye. The Salade du Ponton stacks foie gras toast, cured ham, smoked salmon and blinis on one plate. A three-course set menu runs every day at lunch and dinner, with orders until 1:30 pm and 9:30 pm, and a children's menu covers children up to age ten. Until the end of June the restaurant is closed on Tuesdays and Sunday evenings; in July and August it opens every day. Reservations go through the mobile number +33 6 27 20 09 03. Access is step-free, restaurant vouchers and French holiday checks are accepted, and groups of up to 150 can be seated on request. From Agde old town it is four kilometers downriver, ten minutes by car.

5 route du Moulin, 12320 Conques-en-Rouergue

+33565698443

Auberge Aux Portes de Conques is a hotel and restaurant in Saint-Cyprien-sur-Dourdou, within the commune of Conques-en-Rouergue. Stéphanie and chef Christophe have welcomed guests here since 2007. The restaurant combines an indoor dining room with a flowered terrace shaded by trees, giving visitors a choice of settings within the same village inn. There is free parking behind the hotel, and tables can be reserved by telephone. The cooking has a strong regional character. Starters range from country charcuterie and seasonal raw vegetables to salads with cured duck, ham, or Roquefort. Soup and local tripous provide warmer alternatives. Main courses include duck confit, trout fillet, veal kidneys, and Aveyron veal with a cep mushroom sauce. Beef is served with Roquefort sauce, while an omelette with ceps offers another way to enjoy the mushrooms. Guests can choose individual dishes or follow one of the set menus. Regional cheeses have their own place at the end of a meal. The homemade dessert selection includes walnut tart, chestnut crème brûlée, and profiteroles, keeping the final course close to the inn's traditional style. A children's menu is available, and prepared trays can be ordered to take away. The dining room seats forty people and the terrace fifty according to the house's service information. With its ten guest rooms above and its restaurant below, the auberge brings accommodation and a substantial village meal together in one address.

Ulica Zidine 14, 52466 Novigrad

+38552356700

Porporela Restaurant & Sunset Bar belongs to Blu Mare Hotel on Ulica Zidine, beside the waterfront of Novigrad's old town. The restaurant combines sea views with Mediterranean cooking under Daniel Engelhardt, whose approach favours regional ingredients and a light, contemporary treatment. A separate sunset bar adds another setting for drinks and smaller dishes, while the restaurant offers a more composed meal. The autumn menu moves between the Adriatic and the Istrian countryside. Sea bass carpaccio is paired with lime, ginger and radish; grilled octopus comes with baby spinach and olive nut pesto. Traditional fuži pasta appears with Istrian truffle and a Malvasia reduction, while pumpkin risotto is accompanied by prawns and sage. These combinations give familiar local ingredients a distinctive arrangement without losing their regional connection. Main courses include the day's fish, served whole or as a fillet with lemon potatoes and seasonal vegetables. Tuna is matched with squid ink pasta, tomato, fermented garlic and preserved lemon. Meat choices include beef tenderloin with a truffle crust and a lamb dish using several cuts. Vegetarian and vegan dishes are explicitly identified, including slow cooked aubergine with bulgur, chickpeas and a red pepper glaze. Desserts continue the individual approach with fig cheesecake, tonka bean crème brûlée and homemade sorbets. For a private gathering, the Chef's Table offers an intimate dining room decorated with vines and wood. Together, the dining room, bar and coastal setting give visitors several ways to enjoy the same address.

Zidine 5, 52466 Novigrad

+38552758134

Damir & Ornella occupies a small address on Zidine in Novigrad, where the kitchen gives Adriatic seafood a particularly spare treatment. Raw fish, olive oil, salt and pepper form the centre of the cooking, with carefully chosen accompaniments adding different textures and flavours. This is a place to explore the fish itself and the effect of a few ingredients around it. The seafood selection includes raw Kvarner shrimp paired with melon, a combination that sets delicate shellfish against fresh fruit. Raw fish also appears with polenta finished with black truffle. Another preparation brings Adriatic squid together with Istrian olive oil from the Belić family, salt, mixed pepper and aged balsamic vinegar. Scallops and smaller white scallops continue the shellfish theme, while soft crabs are accompanied by olive oil, balsamic vinegar and Malvazija wine. Lobster prepared in the Catalan style is paired with fried asparagus. Alongside these seafood dishes, the kitchen makes its own pasta, including tagliatelle, gnocchi and spaghetti, using stone-ground Italian flour. Homemade desserts provide a final course, and the ice cream has an olive oil accompaniment that carries an ingredient from the savoury cooking through to the end of the meal. Wine is another part of the restaurant's approach to seafood. The dining room has space for roughly two dozen people, making this a compact setting for a meal built around the Adriatic. Dogs are welcome, and reservations can be requested directly.