A few places to start
5021 more nearby. Restaurants and cafés nearby, just to look up: you book with the venue itself.
Vienna · German home cooking · Lunch · Dinner
Heeresmuseumstraße 1, 1030 Vienna
Restaurant in Vienna serving home cooking. Offers outdoor seating.
Vienna · Ice cream · Breakfast · Lunch
Quellenstraße 68, 1100 Vienna
Mon–Sun 08:00–23:00
Ice-cream parlour in Vienna serving ice cream. Offers outdoor seating.
Vienna · Turkish · Burgers · Vegan
Leibnizgasse 13, 1100 Vienna
Mon–Thu 11:00–22:00; Fri–Sat 11:00–23:00; Sun 12:00–22:00
Snack bar in Vienna serving burgers and Turkish. Offers vegetarian dishes.
Vienna · German home cooking · Breakfast · Lunch
Draschestraße 81, 1230 Vienna
Mon–Sun 10:00–23:00
Restaurant in Vienna serving home cooking. Offers outdoor seating.
Vienna · German home cooking · Lunch · Dinner
Buchengasse 64, 1100 Vienna
Restaurant in Vienna serving home cooking.
Vienna · Asian · Vegetarian · Vegan
Breitenleer Straße 102a, 1220 Vienna
Mon–Thu 11:00–15:00, 17:00–22:30; Fri–Sun 11:00–22:30
Restaurant in Vienna serving Asian. Offers vegetarian dishes.
Vienna · German home cooking · Lunch · Dinner
Rugierstraße 6, 1220 Vienna
Tue–Sun 11:00–23:00
Restaurant in Vienna serving home cooking.
Vienna · German home cooking · Lunch · Dinner
Laaer Wald 218A, 1100 Vienna
Mon–Sun 11:00–22:00
Restaurant in Vienna serving home cooking. Offers outdoor seating.
Vienna · Pizza · Lunch · Dinner
Oberlaaer Straße 220, 1100 Vienna
Mon–Sun 11:00–23:00
Restaurant in Vienna serving pizza.
Vienna · Italian · Lunch · Dinner
Simmeringer Hauptstraße 185, 1110 Vienna
Mon–Sun 11:30–22:00
Restaurant in Vienna serving Italian. Offers outdoor seating.
Vienna · German home cooking · Cakes and pastries · Cafe
Maria-Tusch-Straße 13, 1220 Vienna
Mon–Fri 06:00–18:00; Sun 07:30–17:00; Sat 06:00–17:00
Cafe in Vienna serving home cooking and cakes and pastries and cafe. Offers outdoor seating.
Vienna · Ice cream · Lunch · Dinner
Christine-Touaillon-Straße 2, 1220 Vienna
Mon–Sun 12:00–20:00
Ice-cream parlour in Vienna serving ice cream.
Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors
20 bis rue Foulques Nerra, 49350 Gennes-Val-de-Loire
Les Pieds Bleus is the restaurant within La Cave aux Moines at Préban, where adjoining underground galleries have been adapted into dining rooms. The setting makes the region's relationship with stone and food unusually tangible: these former tuffeau extraction galleries also house a working mushroom farm. The restaurant cooks with mushrooms produced in that same cave complex, bringing cultivation and kitchen into close contact. Paris mushrooms, oyster mushrooms and shiitakes are the three varieties grown on site. Fouées are the other central speciality. Made on the premises and cooked in traditional wood ovens, these small breads puff into hollow pockets that can be opened while warm and filled to taste. The house describes the customary accompaniments as butter, rillettes, white beans, cheese and mushrooms. Stuffed galipettes, another local mushroom preparation, also feature among the regional dishes. Loire wines accompany the menus, and a children's menu follows the same regional theme. The interconnected rooms make the restaurant suitable for family gatherings as well as larger occasions such as birthdays and business dinners. Guests can also explore the cave through a separate guided or independent visit, learning how tuffeau was extracted and how mushroom cultivation developed underground. A wine cellar offers tastings and bottles from the Loire, including Saumur and Anjou appellations. The combination of bread ovens, cave-grown mushrooms and old quarry spaces gives this restaurant a close connection to the practical traditions of Anjou.
Gennes-Val-de-Loire · Fish and seafood · Vegetarian · Lunch
2 quai de la Loire, 49350 Gennes-Val-de-Loire
De Loire & d'Ailleurs is the restaurant of chef Bryan Laubin and dining room manager Amandine Dumas at Les Rosiers-sur-Loire. Their approach brings southern French influences into an Anjou setting, drawing particularly on Provence and the Landes while keeping local ingredients in view. The kitchen presents seasonal menus, with additional suggestions written on the board alongside the main selection. The published summer menu illustrates how those influences meet: an Anjou salad combines rillauds, mushrooms and Tomme de Loire, while snails come from Cornillé-les-Caves. A tomato starter uses smoked mozzarella and focaccia with Espelette pepper, basil and tarragon. Fish and seafood preparations include mackerel with tomato gazpacho and garlic croutons, and small squid with parsley and garlic beside squid ink pasta. A breaded aubergine dish, explicitly offered as vegetarian, is accompanied by grilled courgettes, ratatouille, pepper sauce and smoked mozzarella. Meat options on that menu include veal tartare with hazelnut oil and polenta fries, plus a cut of beef selected according to supply. Desserts continue the mix of regional and more individual ideas, with an Anjou pavlova, melon parfait, vanilla cream choux and a sweet potato and white chocolate fondant. There are also cheeses and ice cream preparations. These dishes show the range of the kitchen rather than a fixed promise of what will be available on every visit. Reservations are taken directly by telephone, with the couple's team handling both kitchen and dining room.
Gennes-Val-de-Loire · Fish and seafood · Cakes and pastries · Lunch
55 quai des Mariniers, 49350 Gennes-Val-de-Loire
Mon–Sun 12:00–14:30, 19:00–21:00
La Route du Sel occupies a traditional tuffeau house beside the Loire in Le Thoureil, between Angers and Saumur. Built in 1851, the riverside building belongs to the landscape of the old village, and the restaurant's name recalls the transport of salt along the river from Nantes towards central France. The business is presented as a family restaurant with roots in the region across five generations. Its terrace and garden look over the Loire, while an indoor dining room provides a more sheltered setting. The kitchen's focus is fresh produce from local suppliers, with vegetables changing through the seasons and homemade pasta accompanying some dishes. River fish have a particular place here: eel, pike and pike perch appear among the specialities. The cooking also extends to nearby poultry and meat producers, with natural and regional wines alongside the food. Marie Monmousseau leads the kitchen, while pastry chef Laurent Mercier contributes desserts throughout the year. The pastry selection gives the meal its own final chapter, from a local crémet to fruit tarts and chocolate preparations. Together, the cooking and setting make this a place to explore the Loire through both the plate and the view. A table can be requested directly by telephone. The choice between dining inside and sitting beside the river gives the restaurant two distinct settings within the same house.
Gennes-Val-de-Loire · Lunch · Dinner · Seating indoors
Lieu-dit La Bachellerie, 49320 Gennes-Val-de-Loire
Les Fouées de Grézillé offers a meal built around Anjou's small wood baked breads in a renovated underground restaurant at La Bachellerie. The troglodyte setting is part of the experience, pairing a comfortable cave dining space with a style of cooking centred on the wood oven. Fouées arrive as the main thread of the meal, with a range of fillings and accompaniments made using fresh seasonal ingredients and produce from local suppliers. The published menu includes pure pork rillettes, salted butter and rillauds, together with simmered white beans from Vendée and cooked fresh mushrooms. These provide several ways to fill the breads and give the meal a succession of different flavours. A green salad accompanies a cheese gratin prepared in the wood oven with Tomme d'Anjou and Guignolet, keeping the regional theme running through the meal. For dessert, the house lists homemade crémet d'Anjou with red fruit coulis, as well as ice cream or sorbet. The set formula also includes an aperitif, Anjou red or Loire rosé wine, and coffee or a fruit infusion. The restaurant works by reservation and can arrange meals for groups of at least twenty-five people. Online requests ask for the intended arrival time and the number of adults and children, with a return confirmation completing the booking. Its combination of underground surroundings, local wines and bread from the wood oven gives a focused introduction to a distinctive Anjou food tradition.
Gennes-Val-de-Loire · Fish and seafood · Lunch · Dinner
41 Sarré, 49350 Gennes-Val-de-Loire
Auberge du Moulin de Sarré brings the local fouée tradition into the setting of a working mill at Sarré, near Gennes. These small pockets of bread are made with stoneground flour from wheat milled at Sarré, connecting the restaurant's central speciality directly to the work of the mill. The house explains the bread's origins through the old practice of using leftover dough while a bread oven warmed up, then eating the small breads immediately with fillings. Here, the fouée menu supplies a succession of accompaniments rather than a single plated main course. Fresh butter, poultry rillettes from Ferme de la Touche, homemade spiced courgette terrine and white beans accompany the bread. Another filling, called the miller's stuffing, combines tomato, fresh mushrooms, ham and onion with fennel. Salad, cheese and a seasonal dessert complete the meal, with Anjou red wine served alongside it. A separate trout option adds fish cooked in the wood oven and Anjou white wine before the fouée selection; this preparation must be arranged ahead because of its cooking time. The auberge has three dining rooms and also welcomes private groups, offering exclusive use of the rooms, traditional menus and arrangements involving entertainment or dancing. Local performers and themed events form another part of the restaurant's life. Its emphasis stays on bread, regional accompaniments and shared tables, with the mill's flour giving the meal a particularly clear connection to its surroundings.
Pontesbury
Example photo of the cuisine — not photographed at this venue Polina Tankilevitch / Pexels
Main Road, Pontesbury, SY5 0RR
Zenna is a Chinese restaurant at the end of Main Road in Pontesbury, the village in the Rea Valley south-west of Shrewsbury. It fills a timbered building with high ceilings and large windows, and the tables are generously spaced. There is easy parking on the street, and the double front doors give step-free access. The menu is long and the set menus are good value. Regulars recommend the crispy duck, beef with peppers in black bean sauce, salt and pepper chicken and ginger chicken, and there are vegetarian dishes such as vegetable chow mein and sweet and sour vegetables.
Bratislava · German home cooking · Lunch · Dinner
Pri kríži 44, 841 02 Bratislava
Sun–Tue 11:00–23:00; Wed–Sat 11:00–24:00
Restaurant in Bratislava serving home cooking.
Saint-Jouan-des-Guérets
Example photo of the cuisine — not photographed at this venue Farhad Ibrahimzade / Pexels
La Porte, 35430 Saint-Jouan-des-Guérets
The Auberge du Clos des Vignes is a country inn on the road between Saint-Malo and the Rance, ten minutes by car from the walled town and away from the summer crowds. Tony and Alexis run it as a pair, one in the kitchen and one in the room, and the cooking is French bistro food done with care: a market menu that changes with the week, meat from the region, fish from the coast, proper desserts. It opens for lunch and dinner every day of the week, which is rarer than it sounds around Saint-Malo, where many kitchens close on Mondays. The garden makes it a good choice for an evening when the town is full; parking is easy.
Bratislava · Pizza · German home cooking · Lunch
Saratovská 2898/2A, 841 01 Bratislava
Mon–Thu 11:00–23:00; Fri–Sat 11:00–24:00; Sun 11:00–22:00
Restaurant in Bratislava serving pizza and home cooking. Offers outdoor seating, delivery, takeout.
Bratislava · Pizza · Lunch · Dinner
Damborského 28, 84101 Bratislava
Mon–Sat 11:00–23:00; Sun 11:00–22:00
Restaurant in Bratislava serving pizza.
Minsterley
Example photo of the cuisine — not photographed at this venue Luca Volpe Productions / Pexels
Drury Lane, Hopesgate, Minsterley, SY5 0EP
The Stables Inn has stood at Hopesgate since 1680, built as a drovers' inn for the farmers walking their stock from Wales to Shrewsbury market, and it still feels like one: low beams, a fire in the bar, the pub dog somewhere near it. It sits high in the Shropshire Hills, so the beer garden looks out over the Stiperstones side of the county. The kitchen cooks fresh, locally sourced food - a short main menu from Wednesday to Saturday and a Sunday roast that regulars book ahead for - and the pumps carry Shropshire real ales. There are rooms and a shepherd's hut for anyone who does not want to drive back down the lane. Opening days are limited and can change with the season, so a phone call before setting out is sensible.
Minsterley
Example photo of the cuisine — not photographed at this venue Ђорђе Милутиновић / Pexels
Station Road, Minsterley, SY5 0BA
The Crown & Sceptre is Minsterley's village pub, family-run, with one big room that serves as lounge and bar, a separate dining room and two open fires that earn their keep in winter. Part of the old wattle-and-daub frame is left visible behind perspex, a reminder of how long the building has been here. The food is homemade pub cooking - fish and chips, gammon, pies - with a Sunday lunch that fills the dining room, so it is worth booking. One changing real ale in summer and two in winter, often from Wye Valley. There is a lawn and patio at the back, a bowling green, live music once a month, and dogs and children are welcome, children until 8 pm on Friday and Saturday.
Minsterley
Example photo of the cuisine — not photographed at this venue J KREATOR / Pexels
Holly House, Minsterley, SY5 0BA
Little Efes is the takeaway in Minsterley for the evening when nobody wants to cook: Turkish grill and kebabs from the charcoal, doner and shish in bread or on a plate with rice and salad, plus burgers, pizzas and chips for the rest of the table. Portions are generous and the meat is cooked to order rather than kept warm. It is a small place, mostly collection, with a couple of seats while you wait. Cash only - there is no card machine - so bring notes. For a cottage stay in the Hope Valley it is the nearest hot meal after the pubs have stopped serving food.
Bratislava · Burgers · Vegetarian · Vegan
Lamačská cesta, 900 32 Bratislava
Mon–Fri 10:55–13:30
Snack bar in Bratislava serving burgers. Offers vegetarian dishes.
Bratislava · Pizza · Breakfast · Lunch
Púpavová 27/A, 841 04 Bratislava
Mon–Fri 10:00–15:00
Restaurant in Bratislava serving pizza. Offers delivery.
Bratislava · Cakes and pastries · Cafe · Breakfast
48, 84106 Bratislava
Fri 16:00–20:00; Sat 10:00–20:00; Sun 10:00–19:00
Cafe in Bratislava serving cafe and cakes and pastries. Offers outdoor seating.
Bratislava · Pizza · Lunch · Dinner
Borská 1, 841 04 Bratislava
Tue–Sat 12:00–22:00
Snack bar in Bratislava serving pizza.
Bratislava · Cafe · Breakfast · Lunch
Majerníkova 3444/15, 84105 Bratislava
Mon–Sun 10:00–22:00
Cafe in Bratislava serving cafe. Offers outdoor seating.
Bratislava · Pizza · Breakfast · Lunch
Pribišova 6, 841 05 Bratislava
Mon–Fri 10:00–22:00; Sat–Sun 11:00–22:00
Restaurant in Bratislava serving pizza. Offers delivery.
Bratislava · Pizza · Lunch · Dinner
Kresánkova 7A, 841 05 Bratislava
11:00–22:00
Snack bar in Bratislava serving pizza. Offers delivery.
Bratislava · Ice cream · Breakfast · Lunch
Tománkova 2A, 841 04 Bratislava
10:00–19:00
Cafe in Bratislava serving ice cream. Offers outdoor seating.
Ziano Piacentino · Italian · Takes reservations · Parking
Example photo of the cuisine — not photographed at this venue Julia Filirovska / Pexels
Località Negrese 308, 29010 Ziano Piacentino
Agriturismo Il Negrese is a family-run farm and winery in the hills of Ziano Piacentino. Its restaurant is part of the same property as the guest accommodation, making it the natural first dining address for guests staying at Il Negrese. The dining room was created in the farm's former barn, preserving a connection with the building's working history. The kitchen focuses on the traditions of Piacenza rather than a broad international menu. Handmade pasta, homemade bread and cakes are central to the offer described by the local tourism authorities. The farm's own wines accompany the cooking, so a meal can also introduce visitors to the local wine-growing landscape around Ziano. This is a place to contact in advance. The official tourism listing describes meals as available by reservation on both weekdays and holidays, without promising a fixed daily walk-in schedule. Ask what the kitchen is preparing, whether a set menu applies and how dietary requirements can be accommodated. An overnight stay does not automatically mean that dinner is included in the accommodation price. Use the full Località Negrese 308 address and the agriturismo's published telephone number when arranging your visit. The dining building and guest rooms are adjacent, while visitors staying elsewhere can enquire about a restaurant reservation. Reserved parking is listed by the tourism office. For a group meal or a visit centered on the wines, discuss the arrangements directly before traveling into the hills.
Bratislava · German home cooking · Breakfast · Lunch
Lamačská cesta 3A, 841 04 Bratislava
Mon–Fri 08:30–14:30
Restaurant in Bratislava serving home cooking. Offers takeout.
Bratislava · Turkish · Doner kebab · Breakfast
Dúbravská cesta, 900 32 Bratislava
Mon–Fri 09:00–18:00
Snack bar in Bratislava serving Turkish and doner kebab.
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