MICHELIN Guide Bib Gourmand 2025

Bib Gourmand • Modern Cuisine. At the entrance to the village, this restaurant is discreetly tucked away in a 19C red-brick building. Inside, light enters through the contemporary-style veranda, capturing the elegance of a decor dominated by black details and green velvet. In the kitchen, which opens onto the dining room, chefs Valentine and Maxime – also partners outside of the restaurant – can be seen intently focused on producing their tempting dishes with perfectly judged marriages of flavours. The fillet of pollock is topped with an anchovy viennoise and accompanied by a broccoli cream and almond milk and shellfish emulsion. For dessert, spiced clementine comes with date sorbet and an orange blossom zabaglione. Technical precision and generosity of spirit reveal a sincere desire to do things well, and naturally.

Bib Gourmand • Modern Cuisine, Creative. In his restaurant overlooking the Bassin du Roi, chef Gauthier Teissere is assisted by Marguerite (his wife) front of house. His contemporary, creative cuisine is occasionally elevated by Asian influences. The elegant and cosy interior is in keeping with a menu that is seamlessly in step with the seasons. Dishes never fail to impress, whether it's roasted salsify with cashew nuts and black garlic condiment, or pork belly with Cajun spices, carrot cream and pak choi.

Bib Gourmand • Modern Cuisine. Refurbished from top to toe, this country bistro opposite the town hall welcomes you into a natural, contemporary setting (pale wood, cork wall decorations, black ceiling). The chef, with stints in some of the region's finest establishments, crafts seasonal dishes at reasonable prices. Think velouté of cèpe, seared foie gras and an emulsion of smoky bacon; low-temperature loin of cod, mashed parsnip and curry-laced Dubarry crème; hazelnut-flavoured iced parfait, crunchy praliné and hazelnut bread…

Bib Gourmand • Traditional Cuisine. Both the decor (vaulted cellar, exposed stone and beams) and the food are full of character. Laurent Dufour draws on fine produce to create generous and authentic dishes, such as fillet of sea bream with Provencal-style vegetables and pesto, or roast pigeon with pan-fried foie gras and sherry jus. The menu changes regularly and, in winter, features truffles, of which the chef is a big fan! The welcome is cordial.

Bib Gourmand • Modern Cuisine. This restaurant occupies a converted mill built out of black volcanic stone with a slate roof. Set just outside a village, it overlooks a pretty lake, beside which the terrace is laid in fine weather. The interior is the epitome of snug with a stone fireplace, a bar and mismatched furniture. The chef signs recipes tailored to modern tastes using local produce (even the coffee and cocoa is roasted locally) to which he adds a well-travelled spin: trout jazzed up with a chimichurri sauce or veal that resembles couscous… Beautiful plating and talented craftsmanship. Platter of regional cheeses.

Bib Gourmand • Modern Cuisine. A gorgeous country house smothered in Virginia Creeper, a waterside terrace shaded by birch trees and an historic mill, whose cogwheels are still intact: we fell in love with this Instagram-perfect picture of the French countryside outside Bernay. Such is the perfect foil for chef Cédric Auger’s cuisine that stars fresh, premium, seasonal produce. Book a room and stay overnight.

Bib Gourmand • Traditional Cuisine. The Muratore house is named after its former owner, a liquor-maker and confectioner. It stands on a pedestrian street of Évian overlooking an exquisite square with a fountain in its centre. Now a restaurant, it is in the hands of Marc Serres, who crafts wholesome regional fare. The menu is sensibly priced and the à la carte range stars noble ingredients, including fish from the lake, without forgetting a few hearty classics from Lyons. Shaded by a linden tree, the terrace is bliss in summertime.

Bib Gourmand • Modern Cuisine. Pantruche was a 19C slang term for Paris... an apt name for this bistro whose chic vintage décor happily nurtures a 1940s-1950s vibe. As for the food, the chef and his small team put together tasty seasonal dishes in keeping with today’s bistronomic trend. Examples include a light, fluffy, velvety Grand Marnier soufflé, worthy of any fine dining establishment. A bright red awning offers shelter to a few tables on the pavement in typical Parisian fashion. As well as resolutely authentic, this restaurant offers eater-friendly prices.

Bib Gourmand • Modern Cuisine. (Temporarily closed) This pretty stone house two minutes from the Charente is the gourmet haunt of Pascal Yenk, who rustles up delicate, flavoursome cuisine with distinctive fresh notes and sweet-sour touches. A shell-less soft-boiled egg, sautéed asparagus and morels, or a low-temperature duckling, fragrant pastilla and confit of kumquat: everything is emblematic of the chef’s technique and generous nature. The garden patio offers a more casual experience courtesy of a tempting tapas and cocktail menu, all of which with slick, smiling service.

Bib Gourmand • Mediterranean Cuisine. Just a stone's throw from the harbour, this unassuming eatery is a resounding success thanks to the chef’s tasty, delicate Mediterranean cooking. Courgette flowers stuffed with a creamy, herby emulsion; sardines marinated in finger lime; gribiche-style stuffed veal parcels; ravioles of Tamaris mussels in basil with an aioli emulsion. Everything is made from scratch, including the bread. Cheerful and professional welcome from the hostess. Given its success, bookings are essential!

Bib Gourmand • Modern Cuisine, Farm to table. This restaurant centred on a charming patio used to be a wine storehouse and is now run by chef Guillaume Dercourt and pastry chef Amandine Sabot. The cooking is resolutely modern in style and draws playfully on the traditional French repertoire – fish rillettes with herbs and cream cheese; roasted scallops, creamy Camargue rice risotto with Parmesan and a sea urchin emulsion. Round off your meal with a delicious Paris-Brest. You're sure to fall hook, line and sinker for this place – not least for its gorgeous patio with old stone cobbles and featuring an olive tree!

Bib Gourmand • Modern Cuisine. Théo Hervy, from Cherbourg in Normandy, and Fanny Hervy, an authentic Catalan from the Pyrénées-Orientales, have merged their regions – Nor(mandy) + Cat(alonia) – in the name of their shared passion for good food. The lunch set menu, which is simple but very well executed using quality ingredients from the region and surrounding area, is unbeatable value: cauliflower, herring; whiting, mashed potatoes, vegetables and sorrel cream; raspberry tartlet and strudel. It's not until the more ambitious dinner that the couple combine ingredients from Normandy and Catalonia. In this compact restaurant, the wine list is devoted exclusively to the Côte Vermeille – sun-drenched wines, perhaps all the better to keep at bay the mild, wet climate of the English Channel.

Bib Gourmand • Modern Cuisine. In the heart of a picturesque Périgord village, this welcoming establishment features two tastefully rustic dining rooms and a large terrace overlooking the village square. The chef, a local lad, takes pride in showcasing regional produce in seasonal menus that change weekly, jazzed up by his globetrotting souvenirs: duck confit nems and houmous made with Périgord walnuts; lamb sweetbread in Monbazillac wine and pink berries, finishing with an iconic dessert - Grand Marnier soufflé.

Bib Gourmand • Modern Cuisine. Such is the renown of Sylvie Grucker and her son that this pretty restaurant on the wine route is greatly in demand. Sylvie combines traditional recipes with an inventive streak in a bid to showcase regional fare: bacon-flavoured choucroute soup or duck shepherd’s pie, mushrooms and 12-spice sauce, side by side perennial favourites like granddad’s snails, ravioles of carp in a creamy, smoked sauce or Sylvie’s meringue and ice cream extravaganza! Local winegrowers and producers from the village (thirty or so) take pride of place on the enticing wine list.

Bib Gourmand • Modern Cuisine. The frontage, clad in rust-coloured Corten steel, stands out against the beautiful stone façade that graces the town's circular boulevard. In the kitchen, the chef produces inspired, flavoursome and indulgent dishes. Free-range chicken and mushroom pâté en croûte, kohlrabi salad, red cabbage, apple and ginger chutney; confit pork cheeks, black pudding crisp, sauce charcuterie, potato mousseline and condiments; apple Charlotte made with textures of apple, amber beer gel and Petit Brun biscuit ice cream… A beautifully refined menu that hits the nail on the head!

Bib Gourmand • Modern Cuisine. In his home village, Antonin Wishart cooks up joyful cuisine using ultra-fresh ingredients from the market and the family's kitchen garden. The mouth-watering set menu changes daily; this son of winegrowers has also curated an attractive wine list. In short: a trendy bistro with relaxed, efficient service, and an urban vibe in the countryside! A charm offensive.

Bib Gourmand • Farm to table. Housed in the 17C vaulted room of an old wheat mill, this family-run restaurant would very likely have found favour with Rabelais's insatiable Gargantua! Dig into hearty seasonal fare that is meticulously prepared (the menu changes several times a week). The chef is also the author of a delicious signature dish: pâté en croûte (cold meat pie) of poultry and green veggies with a black garlic mayonnaise. The establishment is located in the immediate vicinity of Saint-Chamas' Poudrerie – the black powder mill founded in 1690. History, literature and good food: what’s not to like?

Bib Gourmand • Traditional Cuisine. Diners are drawn here by the warm welcome, the buzzing atmosphere, the appetising menu written on a large blackboard and, above all, by the tasty, well-crafted cuisine of chef Jérôme Bonnet. His cooking is influenced by his origins – the South of France – as one can see in dishes such as the appetising shoulder of suckling pig sautéed in a pan with Tarbais beans au jus and roasted vegetables, or the excellent riz au lait with salt crystal dulce de leche. This place is all about comfort food simmering on the stove. A real favourite, and the ideal place to celebrate with friends!

Bib Gourmand • Traditional Cuisine. This granite building dates back to 1880 but its interior decor is decidedly contemporary. In his cooking, Steven Carré, who earned his stripes at Guy Savoy, Le Bristol, La Tour d'Argent and then in New York, puts his own unique spin on the classics. This young chef's dishes are meticulously prepared: Breton scallop tartare with seaweed, citrus fruit and hazelnuts; beef chuck braised for 12hr, creamy parsnips and confit potatoes; house-made kouign amann, cider caramel and lemon sorbet. Nadège, meanwhile, provides warm and attentive service. The restaurant is very often full!

Bib Gourmand • Seafood. This waterside bistro showcases seafood flavours and super-fresh produce. The menu sails between timeless classics (oysters, confit of octopus, lentils, mustard-flavoured sabayon and the chef’s lemon pie) and more spur-of-the-moment recipes. Inside, this former oyster shed upholds its heritage, while the terrace overlooking the marshes is blissful.

Bib Gourmand • Traditional Cuisine, Classic Cuisine. Since he opened this splendid country restaurant, Didier Doreau has turned it into a genuine gourmet stronghold. Terrine of pike à la Chambord, pâté of game served warm drizzled in jus, traditional calf’s head, Grand Marnier-flavoured baked citrus fruits… You can expect a pageant of traditional Gallic staples, made with fresh, crisp produce, crafted into dishes that exalt and respect the intrinsic flavour of each ingredient. The chef is renowned for his way with game in season (hare, venison, wild boar, etc.), which further adds to the well-deserved success of what has become a culinary benchmark in the region.

Bib Gourmand • Modern Cuisine. This charming old seaside villa, now a hotel-restaurant, boasts a prime location a stone's throw from Barneville's expansive beach and views of the Channel Islands in the distance. Diners are well looked after in the spacious dining area that exudes a holiday ambience. The concise menu, which changes daily – freshness guaranteed! – features precise, straightforward dishes. We enjoyed soft-boiled egg and smoked herring, hake in a butter emulsion with smoked herring roe, and a seasonal dessert pairing strawberry and mint. The set menu, available at lunchtime and in the evening, is an absolute steal.

Bib Gourmand • Traditional Cuisine. In the heart of Toulon, opposite the bronze statue Génie de la Navigation and in the shadow of the Frontale du Port (the 1950s listed buildings by Jean de Mailly that divide opinion), is chef Romain Janin's bistro. The menu celebrates the food culture of Provence, putting a twist on fresh local ingredients: Tamaris mussels au gratin; wild prawn ravioli; egg mayonnaise with summer truffles; courgette flower fritters; lamb shoulder confit; textures of beef tongue. Each plate is brimming with generosity and suggests savoir-faire to spare. The atmosphere here is relaxed and friendly, with service provided by staff who move between the cast-iron bistro tables and rattan chairs in sailor-style stripy T-shirts. A really great place that won't break the bank.

Bib Gourmand • Modern Cuisine. This neighbourhood bolthole serves wholesome, updated, indulgent fare, courtesy of a menu-carte by chef Benoît Bordier in tune with the seasons and the chef’s mood. Diners feast on good food in a friendly relaxed vibe, washed down with a selection from the concise wine list that highlights wine-producing women. Love at first bite.

Bib Gourmand • Regional Cuisine. In his restaurant just a stone's throw from the casino, Paul Courtaux doesn't gamble with guests' appetites. He crafts vibrant, flavoursome cuisine, which cleverly shines the spotlight on regional produce, such as Rodez sablé with pan-fried mushrooms and pumpkin mousse, or line-caught hake a la plancha with orzo cooked with shallots, mushrooms and celeriac. Special mention for the charming welcome.

Bib Gourmand • Modern Cuisine. A chef with an impressive CV and his wife have brought this old farmhouse to life with considerable panache. Expect meticulous, well-crafted, beautifully plated dishes showcasing marriages of flavours that are spot on. This is cuisine that revisits the classics, drawing on ingredients that are firmly rooted in the region: morels, old Comté cheese, vin jaune, Morteau sausage etc. Pleasant, peaceful terrace.

Bib Gourmand • Modern Cuisine. At this restaurant, the name of which means "vine shoot", a pair of chefs work in tandem to cook up honest, unpretentious cuisine. The ingredients and produce – particularly the vegetables – retain all their flavour and remain true to themselves, in dishes such as roast beetroot with beef tataki and a hint of garlic. The desserts, too, are meticulously made, a case in point being the amandine-style pear with green cardamom and yuzu. The menu-carte features mouthwatering dishes!

Bib Gourmand • Modern Cuisine. With its unpretentious, slightly weathered decor, this bistro, which is part of Franck Baranger's La Pantruchoise restaurant group, nails the classic bistro vibe. The straightforward cuisine is grounded in the classic French repertoire – pâté en croûte, tripe in white wine, hand-cut beef tartare with fries and sucrine lettuce – but also allows for more personal, creative ventures, like their seafood vol-au-vent with monkfish. This particular lunchtime, the meal kicked off with fresh crab cannelloni with a tom kha kai sauce, followed by a tasty meat-free pot-au-feu, topped with a quenelle of mustard cream, and a light and generous praline floating island to finish.

Bib Gourmand • Modern Cuisine. Overlooking the marina of Port Ariane, this family restaurant, run by a father and son team, is always a safe bet. Whether you opt to eat alfresco on the terrace or indoors in the contemporary dining room, the concise market-fresh menu changes weekly and is very reasonably priced. The enticing lineup stars an intelligent blend of distinctive flavours without falling into the trap of excessive complexity: velvety parsnip, goat’s cheese, black olive and hazelnut soup; fish of the day with celery and bacon risotto; apple sorbet, vanilla, pecan and caramel cream. The evening menu is more elaborate.

Bib Gourmand • Traditional Cuisine. Pay little attention to the unremarkable façade of this restaurant, as the main focus is on the pretty dining room with its exposed beams and open fire. Refined traditional cuisine that follows the seasons is served. Friendly service with a smile.

Bib Gourmand • Traditional Cuisine. This restaurant run by Marc Favier embodies the spirit of a buzzy wine bar, with its counter and tables conducive to sharing. The "picorages" (the term coined by the chef which loosely translates as ‘snacks’) slate menu evolves according to the chef's inspiration and the names alone will make your mouth water: fricassée of veal sweetbread, button mushrooms and vin jaune; Normandy rib of beef, béarnaise sauce; brioche perdu, salted butter caramel and whipped cream. Cooked with top-notch ingredients, you can expect hearty, wholesome fare of purebred Gallic origins. The already extensive wine list is constantly being expanded.

Bib Gourmand • Modern Cuisine. This irresistibly endearing eatery in the working-class district of Vaise is appointed in a trendy bistro vibe. The bouncy, youthful team rustles up food that slaloms between mussels in a curry dressing with sweet potato powder and a more patriotic Gallic repertory (beef tartare, foie gras). The menus and carte are regularly renewed. Excellent value for money and pleasure, including in the evenings, hence the loyal crowd of regulars.

Bib Gourmand • Modern Cuisine. Between Rocamadour and Padirac, this fabulous family-run restaurant is a treat for foodies! A team of three (twins – a brother and sister – plus her partner) take their guests on a culinary journey showcasing local produce: lamb from Ferme Bouscarel (a family farm), vegetables from Tauriac, and trout from the small-scale fish farm, Le Gouffre du Blagour. A butcher and charcutier by trade, the brother is an expert when it comes to cuts of meat. As for this widely travelled couple, they punctuate their dishes with international touches: za'atar, black lemon and even a mayonnaise with spicy Korean ssamjang. Don't hesitate to book a table at this restaurant with its finger on the pulse!

Bib Gourmand • Modern Cuisine. This gem of a bistro, which fully lives up to its name, is established in a country town known for its ties to former French president, Giscard d’Estaing. Chef Sylvain Revelant (stints with Édouard Loubet and Hélène Darroze, among others) concocts the kind of hearty fare that always goes down a treat. Predominantly local ingredients set the scene in crisp, fragrant dishes, e.g. asparagus and pine buds; croaker, wild mushrooms and a shellfish emulsion. A friendly, easy-going vibe and cheerful service.

Bib Gourmand • Modern Cuisine. Benjamin Bouvard earned his stripes at Bocuse and La Pyramide before opening this establishment. Expect a minimalist interior that is in tune with the zeitgeist, and food to match. The top-notch produce is well crafted to create variations in texture in dishes such as beef cheek confit cromesqui with a reduced jus, creamy parsley root and pickles. The Dombes chicken with a Thai marinade is a creative and artfully plated dish. Finally, when it comes to dessert, the chocolate and pine feuille-à-feuille pastry shows a mastery of ingredients and a desire to deliver meticulous presentations. Front of house, the service is well-paced and cordial.

Bib Gourmand • Modern Cuisine. (Temporarily closed) Len'K is the bistronomic wing of the Bonnet establishment. Seated on the terrace shaded by plane trees or in the dining room, diners are in for a treat as they tuck into guinea fowl and olive terrine, or stuffed red mullet paired with a velvety shellfish emulsion. Laid-back service.

Bib Gourmand • Modern Cuisine. This dinky establishment, in the hands of Cyril Auboiroux for some ten years now, rolls out a concise, inspired menu composed of a choice of three starters, three main courses and three desserts. Local produce steals the star roles (Limousin beef, Corrèze veggies, sturgeon and caviar from Dordogne), albeit with the occasional more far-flung gourmet escapade and unexpected creations like an amber beer ice cream. Artistic plating enhances the perfectly paired contrasting flavours. Delightful, professional front-of-house team.

Bib Gourmand • Modern Cuisine. From its perch in the upper reaches of Beaufort, this restaurant commands breathtaking views of the village of Arêches and the surrounding peaks. With light wood fittings and a mountain atmosphere, the setting is inviting; the terrace is set against an Alpine backdrop. Local chef Benoît Chauchaix devises a single set menu comprising several courses. It centres on local seasonal produce enhanced by original herbal notes (hogweed, yarrow, meadowsweet). His modern, colourful and fragrant cuisine is absolutely on point. Cindy (his wife) takes care of things front of house. The establishment also has five guestrooms.

Bib Gourmand • Modern Cuisine. Not far from the château, this contemporary bistro nestled behind a traditional burgundy-coloured façade makes an impression! Two old friends, who met at Tours hospitality management school, rustle up a flawless culinary experience, delving freely into the abundance of first-rate local produce available, from asparagus and strawberries in season to Roi Rose pork and goat's cheese. Dishes that taste as delicious as they sound include roasted scallops, cauliflower and vanilla oil; or lemon tart sprinkled with dried black lemon, a wickedly tempting detail that makes this dessert irresistible.

Bib Gourmand • Traditional Cuisine. The epitome of bistronomic, this eatery was opened by a pair from Brittany who boast impressive culinary backgrounds. Here, bistronomy goes hand in hand with seasonal: beef tongue carpaccio in an olive oil sauce; tender fillet of steak, pleurotes and pommes dauphine; rum baba with whipped vanilla cream – a real treat! Tip: if the restaurant is full, go to Le Comptoir Canaille just a few doors down, which serves more contemporary cuisine.

Bib Gourmand • Modern Cuisine, Farm to table. This restaurant installed in a former silk - throwing factory is run by a young couple – he in the kitchen, she front of house. They propose contemporary cuisine, aiming to keep supply channels short and respecting local produce, trout, chestnuts, fruits etc. In summer, get a table in the shade of the lime trees.

Bib Gourmand • Modern Cuisine. Formerly a salesman for a leading pétanque brand, Thomas Filiaggi changed direction at the age of 30 to satisfy his love of cooking. He proposes an individual cuisine, largely based on fresh vegetables and aromatic herbs from his garden. A gem!

Bib Gourmand • Modern Cuisine. Here in the Cahors vineyards, overlooking the Lot, this couple, with stints in prestigious MICHELIN-starred kitchens under their belts, have struck the perfect note in their convivial bistro. On weekday lunchtimes, a single, simplified set menu brings in the regulars; the rest of the time, a short à la carte menu and a five-course set menu (excellent value) are served. Antoine Pépin cooks fresh, precise cuisine; Amandine extends a warm welcome and provides expert wine recommendations. Local produce, tableware by artisans, wines from the Lot: the terroir is showcased with sincerity. Booking advisable.

Bib Gourmand • Provençal. In a shady little side street in the old town, three young partners, les galinas (or "big boys" in Provençal), opened this bistro with a view to bringing back Provençal cuisine in the vein of grandma's home cooking. True to their watchwords of simplicity and flavour, they steer clear of exotic recipes and convoluted new takes on dishes; rather, they keep things local, when it comes to both the vibe and the food: Provençal-style tomatoes (a master class!), competition-level aioli, lamb tripe or monkfish raïto sauce to die for… thanks to the freshest ingredients and a sure hand. A warm welcome.

Bib Gourmand • Modern Cuisine. Set in a cosy hotel, this eatery’s trendy, minimalist interior is the HQ of a chef who adds a new spin to regional ingredients: pan-fried Vosges ceps and hazelnuts; seabass roasted in champagne, tartare of oysters and watercress gnocchis; a meringue, chestnut and cream delight… His flawless modern score is paired with a fine list of Alsace wines. It makes the heart sing!

Bib Gourmand • Traditional Cuisine. The quintessential country establishment, where they are still passionate about what they do. Mad about great ingredients, the chef uses vegetables from his kitchen garden and citrus fruits from the surrounding area, and makes his own bread made with ancient flours. Unpretentious family service, reasonable prices: an enjoyable experience.

Bib Gourmand • Modern Cuisine. Perched on the heights of Chasse-sur-Rhône, the Domaine de Gorneton weaves a magical bucolic spell. This 17C stone-built manor houses guestrooms, a swimming pool and a restaurant, whose name is a nod to the waterlilies on the pond. The simple and inviting dining area features light parquet floors and exposed rafters. Chef Loïc Plestin (ex La Loge Bertin in Manosque) sculpts seriously succulent fare (particularly the jus): chicken fricassee with melt-in-the-mouth spinach, fragrant tomato jus and mushrooms; compressed apple terrine, white chocolate ganache and Breton biscuit.

Bib Gourmand • Modern Cuisine. It would be hard to find a more rural location than this old mill on the banks of a pond and tucked away deep in the countryside! Chef Gaspard Noury, a local lad, devises a modern bistro score comprised of generous mains (e.g. fork-tender confit beef cheeks with carrots and potatoes) and wickedly enticing desserts (pear and quince crumble with fresh country cream). Soak up the warm, laid-back atmosphere as you gaze out over the meadows from the lovely terrace.

Bib Gourmand • Regional Cuisine. This friendly family-run inn is tucked away in a village high in the hinterland of Nice. The young owner-chef, descended from a long line of restaurant owners, throws his heart and soul into preparing Provençal recipes using impeccably selected regional produce. Authentic flavours, fuss-free plating, enticing recipes and eater-friendly prices! What more do we need to say?

Bib Gourmand • Modern Cuisine. When strolling around the area you could easily cross over into Belgium without realising it. But the former train station of this border village, since converted into a lovely restaurant, will encourage you to stay in France. Sample the inspired cuisine and nicely prepared dishes, all paired with good local wines. Lots of taste!

Bib Gourmand • Modern Cuisine. With its textured walls, open kitchen at the far end and über-cool waiters, this spot embodies the spirit of the 11th arrondissement. The (female) chef dabbles in tradition, handling stuffed poultry, terrines and pâtés en croute with great respect. She puts her own personal spin on pork products, as in the pear and black pudding tatin. Indulgent and hearty cuisine.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. In his "country-style restaurant with a wood fire" (Lo Fieu means "fire" in the local dialect), Romain Hubert and his friendly young team work hard to keep the traditional cuisine of the Dauphiné region alive. A series of comforting and flavourful dishes are prepared right in front of you: soup from the cauldron with Trept chickpea , fried fish from Lake Bourget, sausage (pork or fish) served with gratin dauphinois, and then there is the trolley packed with appetising desserts. The converted barn, which has been restored in a rustic style and wows with its impressive dimensions, provides the perfect setting.

Bib Gourmand • Modern Cuisine. On the top floor of the Parc des Artisans, this contemporary restaurant affords a view over the rooftops and the mountains beyond. The chef homes in on the essentials with his tasty, no-nonsense cuisine. Top-notch ingredients, generous dishes, intense sauces – it all conspires to ensure a pleasant time is had by all. At lunchtime, in particular, there is an affordable set menu.

Bib Gourmand • Modern Cuisine. The name is a tribute to the founder of this modest eatery, which opened in the late 1940s. It has since morphed into a pleasant contemporary bistro in the capable hands of an enthusiastic young couple who are no strangers to the business. Originally from the Deux-Sèvres, the chef fell in love with the Basque Country and its produce; he has made game his speciality in season. On this occasion, though, we were treated to an onion, tomato and pepper compote tart, followed by a hake steak with basil pesto and extra virgin oil, and a nectarine coulis with crème diplomate and meringue.

Bib Gourmand • Traditional Cuisine. Old-world charm meets contemporary comfort in this tastefully renovated 15C abbey built entirely of honey-coloured stone. The uplifting cuisine celebrates local recipes and classics: pâté en croûte, pike quenelles, volaille de Bresse with morels, scallop mousse, Rossini pigeon and praline tart. In summer, reserve a table on the pleasant terrace overlooking the courtyard garden.

Bib Gourmand • Farm to table. A cocktail of vitamins! Julien Gautier’s cheerful establishment adds a whiff of exuberance to Lyon’s well-heeled, tree-lined Avenue Foch. The smart interior sports a muted blue and flashy orange colour scheme, felt grey designer armchairs, linen tablecloths, a bar and a wine cellar encircled by a conservatory… The similarly charismatic service is as smooth as a silky béarnaise sauce. In the kitchen, the veteran and talented chef, formerly of Léon of Lyon, rustles up an appetising, market-sourced menu, combining flawless technique and know-how in a bid to pamper our tastebuds with delicate flavours tailored to modern appetites. The honey-flavoured madeleines served with a fromage blanc sorbet are awesome!

Bib Gourmand • Modern Cuisine. At this chic brasserie in the Hotel Burdigala, particular care has gone into the decor, which sports a slightly vintage feel: oak parquet flooring, banquettes and armchairs, black tables and a pale wood console covered with black marble. The chef does an authentic job of turning out skilfully crafted dishes in a similarly nostalgic vein (confit of pork belly, venison stewed in red wine, stuffed cabbage), dotted with contemporary touches and wickedly addictive sauces. The dessert lineup of pastries is equally irresistible, illustrated by a soufflé of sweet chestnut purée and yuzu sorbet.

Bib Gourmand • Modern Cuisine. In the heart of a charming village in the Bocage Vendéen, chef Tanguy Rattier cooks up contemporary cuisine rooted in his terroir, underpinned by brilliant finds sourced from local producers. The hearty dishes are packed with bold flavours: hake steak with aubergine pulp and artichokes, a full-bodied jus; peach and blueberry tartlet with a sweetly tart flavour.

Bib Gourmand • Modern Cuisine. In the heart of this village with no shortage of medieval charm, this half-timbered house decorated with sculpted faces tells a story. Dating from 1478, it was an inn, then a crêperie and is now home to an inviting restaurant. Alban Chartron and Sarah Alba have brought with them the expertise they acquired in prestigious Michelin-starred establishments (Ducasse, Pic, Crillon), ploughing it into a menu they describe as "pastoral". Their cuisine is generous, well-crafted and often enhanced by just the right amount of peppers and spices. The dishes are run through with authentic accents: juicy pork ribs, melt-in-the-mouth beetroot and tuna; and rice pudding sprinkled with roasted seeds. Wallet-friendly bistronomy in an original and eclectic setting.

Bib Gourmand • Modern Cuisine, Traditional Cuisine. Le Bistrot de Justin pays tribute to the grandfather of chef Aurélien Vidal (that's him in the mural). Justin and Odette Vidal opened a buvette (bar, café, restaurant all in one) on the village square in 1954, which has since morphed into this friendly, inviting bistro. Enjoy indulgent and hearty traditional cuisine that is reasonably priced and draws on the local terroir. Rest assured: the pâté en croûte, which can also be found on the fine dining menu, is still a mainstay on the menu!

Bib Gourmand • Traditional Cuisine. Forming the heart of the stunning Les Verdots wine estate, this detached building in the local architectural style looks out over the vineyards; a travertine-paved terrace is laid out in front. Inside, the comfortable interior is done out in chic bistro-style decor. Chef Thierry Marx has devised a menu that turns tradition on its head: open-field tomatoes with fresh goat's milk cheese, vanilla oil and strawberries; duck confit served with lentils with carrot and dressed in a mustard vinaigrette; floating island with raspberries and custard. The short wine list, of course, highlights the estate and the region.

Bib Gourmand • Modern Cuisine. This old building with thick stone walls a stone's throw from Saint-Jean-Baptiste Cathedral has been appointed in a minimalist vein with an open kitchen, a large corner counter and pale wood tables; it is regularly packed to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients, drawing on the culinary techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, served with fresh shiso leaves and spring onions; or a tasty tataki of locally fished bonito, leeks and wild garlic. Every day, there are ten or so generous sharing plates to choose from (three for a meal for one, five or six for two). The wine list also stars a dozen or so sake at sensible prices, so you are bound to find one to your taste!

Bib Gourmand • Korean. Good authentic Korean restaurants are few and far between in Paris, but this small restaurant with a large central counter is one of them. Diners look on as chef Kim Kwang-Loc, as nimble-fingered as he is precise, prepares the famous mandu (Korean dumplings) and tuna, mackerel, sea bream and beef tartares which form the core of his pared-back menu. Passionate about Korean herbs, he seasons each of his refined, flavourful dishes with irresistibly fragrant notes, perhaps in a bid to recreate his earliest culinary memories in Korea… Reasonable prices; booking recommended.

Bib Gourmand • Modern Cuisine. In Greek, Meraki means made with love, passion and creativity, which perfectly echoes the ethos of this warm, friendly bistro. Maxime Bocquier in the kitchen and Clément Richard in the front of house (even if he also trained as a chef) have chosen to focus on vegetables and seafood. All their produce is organic and local, including the burrata cheese from a local dairy. The single set menu changes monthly. Examples: stock of grey shrimp poured over barbecued cucumber and smoked eel, which explodes as your tastebuds are titillated by exciting, unexpected flavours. Mainly organic, sometimes natural Loire wines play the leading roles, without forgetting guest star appearances from other wine-growing regions.

Bib Gourmand • Modern Cuisine. This is the kingdom of Stéphane Prévalet, a champion of local produce and home-made fare who enjoys venturing off the beaten path of culinary tradition. Examples include a pot-au-feu terrine of Bresse poultry with tarragon mayonnaise or Dombes duckling, mashed carrots and confit of lemon… A minimalist interior decorated with birch trunks sets the scene in this trendy establishment.

Bib Gourmand • Farm to table. What is this restaurant's recipe for success? A venue steeped in history (a former printworks), a trio of chefs who worked for Pierre Gagnaire and elegantly crafted market cuisine. Day after day, the regulars flock here, which is always a good sign. Full-bodied flavours and a friendly vibe set the scene at lunchtime for a slap-up meal; in the evening, wine bar and a range of dishes to share.

Bib Gourmand • Modern Cuisine. Martine and Laurent Petit have chosen to write a new chapter in their story on these premises that used to be an officers' mess – in an elegant townhouse next to the Porte des Moulins. The great chef has teamed up with Valentin Loison (in the kitchen) and Anaïs Bercegeay (front of house) to bring this ambitious project to life. Surrounded by a magnificent vegetable garden, the house has been turned into a hotel that accommodates two restaurants. At Mirabelle, the atmosphere is resolutely warm and convivial, providing the perfect setting for diners to savour the indulgent cuisine made with ingredients from the garden and small-scale local producers: think chicken pâté en croûte with black trumpet mushrooms, trout coated in a bread crust and cooked on one side, or roasted hazelnut millefeuille.

Bib Gourmand • Modern Cuisine. An old café in the heart of this pretty village has been turned into a contemporary bistro by the Dutch duo of chef Tom Houdijk and cordial front-of-house manager Sarah van Baardewijk. The bistro vibe (banquettes, long tables, small bar) is in keeping with the menu, in which bistro classics – think beef tartare, sea bass fillet and crème brûlée – get a fresh and precise makeover. Colourful dishes, perfect cooking and meticulous details: a charming and welcoming establishment.

Bib Gourmand • Modern Cuisine. From a line-up of carefully selected seasonal ingredients (vegetables and fish), François Merle conjures up appetising, modern recipes, illustrated by a fresh, light starter of rillettes of seabream, celery pickles, coriander sorbet and fish eggs, whose distinctive flavours are exquisitely harmonious. Single set menu at lunchtime, tasting menu in the evening.

Bib Gourmand • Vietnamese. In a corner of the Sentier neighbourhood, this authentic Vietnamese restaurant is a hit, and rightly so (book several days in advance). The Hanoi-born couple at the helm prepare bona fide Northern Vietnamese cuisine – the word mắm refers to a fish-based condiment that is very popular there. The vegetables and meats are of French origin and rigorously selected. Focusing on the essentials, the menu includes the not-to-be-missed pork nems, served with their famous mắm sauce, plus an excellent phở: typical of the North, the soup is slightly salty and all the more easily digestible for it – the quintessence of this aromatic food, which effortlessly fuses simplicity of execution with complexity of flavour.

Bib Gourmand • Modern Cuisine. Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager, Guillaume Claireau, have opened this restaurant-cum-wine bar, where good food and good wine (200 references) go hand in hand. The deceptively casual chef rolls out a banquet of happy combinations and tasty sauces: the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of oomph, while the satay sauce on the fillet of mullet brilliantly sublimes the fish. The creamy oatmeal dessert is decisive proof that the chef has not lost his touch. In the evening, the menu focuses on dishes to share.

Bib Gourmand • Regional Cuisine. Originally from Nice, the chef moved back to the region with his Breton wife after several stints abroad. He showcases local ingredients in knockout recipes, inspired by the sea and the mountains: pissaladière-style wafer-thin tart with roast black pudding, braised chuck veal with creamy chickpeas and a chocolate and hazelnut praline pie to finish.

Bib Gourmand • Modern Cuisine. Two minutes from Pau Château, on the picturesque Place Gramont, imagine a nostalgic bistro with a zinc-topped counter, wood panelling and upholstered seating. Pau's foodies flock here, sharing good vibes as they tuck into fish fresh from the fish auction or 24hr shoulder of pork. The slate menu features traditional nosh served generously and sometimes enhanced by touches of citrus fruit or well-balanced smoky notes. The jovial front-of-house staff are an added bonus.

Bib Gourmand • Modern Cuisine. After stints in top establishments from New York to Paris, two veteran chefs now swap places every fortnight, taking turns in the open kitchen and the dining room. 100% bistronomic cooking from scratch using local, fresh, seasonal ingredients is the backbone of this bistro in the Abbesses neighbourhood. The menu, chalked up on a slate daily, is bang-on confident with a strong French bias and showcases deceptively simple recipes. ‘Ose’ means to dare – so what are you waiting for?

Bib Gourmand • Modern Cuisine. This bistro is the more casual sibling of the iconic Auberge de la Tour, which is even more reason to stay overnight in the medieval village of Marcolès deep in the Cantal countryside. Whether it is in the vaulted dining room or on the pleasant alfresco terrace, you will sample deftly crafted regional recipes with a fondness for local produce: trout from the volcanoes, free-range poultry, Auvergne cheese, cottage garden veg… Examples: seed crusted trout, roast quail in Auvergne blue cheese, or a citrus fruit réligieuse pastry.

Bib Gourmand • Modern Cuisine. A stone's throw from the Cité des Congrès events venue and the lively rue Fouré, this concrete-clad neo-bistro has an industrial edge. It is run by a couple made up of chef Ruddy Maisonneuve (P'tite Pomme is his nickname) and Juliette Jovelin (front of house). Trained as a pastry chef and previously sous-chef at Lulu Rouget, the chef serves ultra-fresh seasonal cuisine, elevated by local produce – some of the vegetables are supplied by his brother, a farmer and baker. Refined and precise, his vibrant dishes are testament to the work of a true professional: crispy mussels and courgettes with house-made puff pastry; pearly hake, beetroot risotto and sage emulsion; sesame and passion fruit tartlet.

Bib Gourmand • Modern Cuisine. At this new-generation neighbourhood bistro – often fully booked – a close-knit trio of friends is making a splash. The dishes are meticulously prepared, with a mix of traditional recipes and forays into Asian and South American cuisines. The lunch menu is reasonably priced; in the evening, more elaborate cuisine, including starters to share. Pleasant patio.

Bib Gourmand • Modern Cuisine. The name pays tribute to singer-songwriter Georges Brassens, a local lad, and also to Mediterranean cuisine which takes pride of place on the menu, depending on the chef’s mood, (a former Parisian) and the catch of the day. In a quiet side street near the canal, the chef deftly crafts fresh, mainly maritime produce, with a weakness for forthright, no-nonsense flavours such as sashimi of flathead grey mullet and cream of smoked anchovy. We tasted a heart-warming slab of hake served with homemade gnocchi flavoured with wild garlic. Fried squid, risotto and spicy stock is another house specialty. The chef’s wife, a native of Sète, smilingly pampers guests in the rustic dining room appointed with red bench seating.

Bib Gourmand • Modern Cuisine. A former Top Chef contestant, who hails from the South of France, has set up shop in this half-timbered house on Place de la Pucelle. In a contemporary bistro, which still boasts its period beams, the chef orchestrates an enticing lineup: squid tagliatelle, carbonara with guanciale; flame-licked horse mackerel, confit aubergines and pesto rosso; dark chocolate and praliné mousse, smoked fleur de sel, Espelette pepper and peanut ice cream. A savvy modern spin, seasonal ingredients and a more ambitious evening lineup set the scene.

Bib Gourmand • Modern Cuisine, Farm to table. The chef and his partner have turned their former fine dining restaurant into a more convivial and relaxed eatery, aligning with the zeitgeist, with contemporary decor and an open kitchen. Romain, the chef, has not lost his touch and his market-fresh set menu is a masterclass of aromatic, flavoursome and deftly crafted recipes, such as hake steak with January king cabbage and a tarragon beurre blanc. Perfectly thought-out dishes, friendly and cheerful service, and excellent value for money. The customers are not mistaken; this place is a real winner!

Bib Gourmand • Modern Cuisine. Inside a house oozing character on the pretty Place du Mercadial, this restaurant boasts a charming decor with rough stone walls and an intimate dining area. Chef Thomas Biasutti, originally from Carcassonne, settled here in the Lot after completing stints at several bistronomy restaurants in Toulouse. In his cooking, he showcases local produce – organic vegetables from neighbouring market gardeners, free-range guinea fowl, lamb from Aveyron, pork from Cantal – in contemporary, fresh and well-constructed dishes, with jus and herbs enhancing the classic foundations without complicating them.

Bib Gourmand • Mediterranean Cuisine. In this friendly brasserie, they serve up uninhibited Mediterranean cuisine, cleverly blended with other influences. The menu features a selection of tapas (hummus with cumin and pita bread; croquetas de jamón), picas such as lamb kebab with za'atar and sumac, or grilled octopus. More elaborate dishes include semi-salted cod, watercress and gnocchi, lemon and caviar emulsion. And then there are the tasty desserts. A down-to-earth concept, with sharing in mind. The lunch menu is a steal. A resounding success.

Bib Gourmand • Mediterranean Cuisine. Not far from Cours Julien, this old Marseille bar, spruced up but pleasingly unfussy, has retained its heart and soul: white and bottle-green walls, exposed stonework, and a terrace on a lively square. At the helm is a French-British duo who trained at Frenchie (Paris and London). They serve up bold and fiery Mediterranean dishes that look to Spain for inspiration. On the dinner menu on this occasion: skate wing terrine with pepper sauce; aubergine, smoked yoghurt, caponata, plum and sumac flower… and squid-ink rice with grilled octopus and aioli. Two sittings in the evening in summer. Booking is highly recommended.

Bib Gourmand • Mediterranean Cuisine. Don't hesitate to try out this establishment set up within a charming hotel in a wonderful location on the canal. In this plush space lit by droplet chandeliers, tuck into modern cuisine with plenty of Mediterranean flair, in which fish from Sète's market takes pride of place. Examples of dishes include mussels and snails from the lagoon or the sea, cold cream with oven-roasted garlic; sea bass with peas, red wine sauce with pig's trotters. All the magic of Sète on a plate.

Bib Gourmand • Modern Cuisine. Nestled in a discreet cul-de-sac, Racine creatively explores local ingredients, without excluding a few more exotic touches. This large, modern bistro serves seasonal cuisine at affordable prices. Meticulous work can be seen in the pineapple tartare with satay ice cream, black pollack confit with coconut milk, or Holstein sirloin with celeriac mousseline. This down-to-earth, friendly and contemporary place is ideal for an accessible, well-executed meal.

Bib Gourmand • Modern Cuisine. A stone's throw from Étaples marina, Pierre Chavatte's restaurant sports a contemporary decor with wood details, and the kitchen as a backdrop. Generous and precise, particularly when it comes to sauces, the cuisine is a hit. The prawns with spinach, black garlic and cashews are a pure delight; the oh-so-tender red mullet is elevated by a bouillabaisse-style broth. For dessert, the pear in spiced wine sees an interplay of textures. A sincere, warm and indulgent spot.

Bib Gourmand • Modern Cuisine. The roots of this bistro are tied to the family history of the young couple who own it: on one side of the family, a butcher's shop specialising in choice cuts of meat (especially milk-fed veal from Limousin) and on the other, chickens and orchards. The chef’s fondness for fine produce can be tasted in dishes like egg parfait, tagliatelle of celery cacio e pepe, fillet of trout, ravioles, shrimp jus and curly kale. Cheerful front-of-house team.

Bib Gourmand • Creative. This self-taught chef with Scottish roots rustles up inventive and exuberant cuisine that flies in the face of convention. He changes his menu every month according to what produce is to be had at the market. His fresh and meticulous dishes, such as Atlantic monkfish with carrots, satay and passion fruit, are dependably delicious. Recently redesigned, the restaurant is always busy.

Bib Gourmand • Modern Cuisine. She is Canadian and he’s Belgian and they have set up shop in Lectoure in a steep street near the cathedral. Half-café, half-bar, it is busy all day long for a drink, a snack or a meal. The concise menu is a savvy mix of tradition and contemporary notes: medium rare slice of roast veal with girolles and confit potatoes, fried aubergines with a Japanese twist and a creamy cheese, or figs in red wine delicately laid on a hazelnut cake and mascarpone mousse. Pastel tones and stone set the scene in the large dining room, the mezzanine area is eminently friendly and the terrace invariably bathed in sunshine. A hit with pilgrims and regulars alike.

Bib Gourmand • Modern Cuisine. In Royan, a breath of fresh air is blowing across the restaurant scene, brought not by an up-and-coming young chef, but by a couple in their fifties from Toulouse. Laurence and Philippe left Le Tire Bouchon, their Toulouse wine bar-cum-eatery, to set up shop where she grew up. As they embark on the last decade of their working lives, the exuberant and enthusiastic pair has created a spirit reminiscent of Parisian bistros. Philippe takes care of the restaurant floor and cellar (over 200 natural and biodynamic wines); Laurence crafts fresh, generous dishes that smack of home cooking: puff pastry tart with spring vegetables; sautéed pork cheeks in Welsh onions and soy with mashed sweet potato; strawberry shortbread and mascarpone.

Bib Gourmand • Traditional Cuisine. Dunkirk-born Charles Bruneval completed stints at some top establishments before opening this restaurant, the name of which pays tribute to his grandmother. In an unpretentious setting, he cooks up traditional, hearty and meticulous fare: skate wings à la grenobloise, pâté en croûte, shrimp croquettes. Precise cooking and rich sauces – every bite reveals the touch of a seasoned chef.

Bib Gourmand • Modern Cuisine. This restaurant housed in an imposing 1950’s edifice a dozen or so kilometres outside Sarreguemines is just the ticket for a slap-up meal with all the trimmings. Wholehearted and single-minded, Julien Dimofski’s enthusiasm can be tasted in delectable, carefully crafted dishes overflowing in ambition (snails in potato nests, langoustine gently seared in butter or free-range roasted squab in a simple parsley sauce). The infectiously cosy, voluntarily rustic interior is further enhanced by the warm welcome and service proffered by Véronique, Julien’s mum.

Bib Gourmand • Modern Cuisine. In the old town, at the foot of the Porte St Julien, this restaurant in a pretty 16C building serves cuisine for the modern palate. The chefs incorporate a smattering of exotic touches, but always have a handful of classics up their sleeve. The chicken supreme with quince, accompanied by mashed potatoes with walnuts and an amaretto-infused carcass jus is a good example. As for dessert, it is a pleasure to find a vacherin, a rum baba or a moelleux – always a failsafe option! Fine selection of wines by the glass.

Bib Gourmand • Traditional Cuisine. Next to the small Canal de Goulaine, this white building, once a bar and inn, has a refined contemporary interior and pleasant terrace-garden for fine weather. Having plied his trade abroad, chef Mathieu Corbineau now navigates between rather traditional recipes and more contemporary influences: crispy chicken with tandoori spices, carrot, cumin and kumquat sabayon; herb-crusted catch of the day, cereal risotto, citrus butter; gariguette strawberry, yuzu cream, frosted marshmallow gariguette, Montélimar nougat ice cream. An affordable set menu at lunchtime, and a wine list that gives Muscadet top billing.

Bib Gourmand • Provençal. This small house, smothered in Virginia creeper and complete with a patio planted with olive trees, paints an archetypal portrait of Provence. The aromatic, sun-soaked cuisine, steeped in the fragrant aroma of the Mediterranean, illustrates a culinary quest whose goal is “simply good food” (to quote chef Arnaud). The bargain lunchtime set menu is as devilishly tempting as the à la carte lineup. We sampled snails in parsley and garlic and hazelnut-flavoured squash; veal blanquette stew with girolle mushrooms and red rice from Camargue; roast figs in muscat grapes and fennel, honey mousse and raspberry sorbet. The house speciality is whole fish and poultry (seabream, capon, etc.). Cheerful welcome and service.

Bib Gourmand (Green Star) • Modern Cuisine. Nestling in a valley through which a river flows, this former mill sports a stripped-back, industrial-style interior. Two brothers, one in the kitchen and the other in the market garden, concoct healthy, natural cuisine based on seafood ingredients (fish, shellfish, crustaceans) and vegetables, some grown on site; meat is shelved. From the 100% plant-based starter, such as Jerusalem artichoke with lemon and black garlic purée, to the seafood main, like John Dory with cauliflower, vinegar-flavoured shiitakes and fish bone jus, Rolland hits the nail on the head every time!

Bib Gourmand • Traditional Cuisine. Cream, butter, zinc-topped counter, imitation leather and egg mayonnaise – a recipe for happiness! This bistro is run by two seasoned professionals, Nina and Philippe Cadeau (formerly at Beurre-Noisette and Christian Constant's restaurant, Cocottes), and named after their mothers. Their expertise has lost none of its lustre: Nina's enthusiasm continues to shine on the restaurant floor and Philippe turns out delicious traditional and seasonal dishes: think devilled eggs, trout marinated in lemon zest, entrecôte and fried potatoes, chocolate tart or vanilla profiteroles.

Bib Gourmand • Traditional Cuisine. Opened by a young couple who have worked in some prestigious establishments, this bistro is named in a nod to their Lyonnais roots. They make good use of top-notch ingredients, including organic vegetables from Essonne. At lunchtime, they serve a menu du jour and five-course set menu (no options; also available in the evening) that evolve with the seasons. The fantastic decor is a contemporary take on a bouchon, allies modern elements and well-chosen antiques. A small restaurant with an open kitchen and a few seats at the counter. Excellent wine list including pots lyonnais!

Bib Gourmand • Modern Cuisine. This old building in the centre of the village has been treated to a tasteful contemporary makeover to showcase the talents of Clémence Goupil and Alex Néel. Both are fountains of knowledge about their profession and its history and their establishment’s name refers to the inventor of the modern restaurant concept, Mathurin Roze de Chantoiseau. Your hosts sing an ode to fresh seasonal produce with touching sincerity teamed with bold flourishes: a seafood-tinged tartare of veal, ponzu seasoning and smoked John Dory; poultry breast poached in tarragon butter, green pea cream and black garlic.

Bib Gourmand • Ramen. The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. Emblematic of this trend, this pocket handkerchief black-fronted bistro serves one of the best ramen in town, whether it be the pork (tonkotsu) or chicken (Tori chintan) broth! Made with first-class local ingredients (pigs fed on flax seed and shiitake from Plumergat), each dish is a masterpiece of Japanese tradition. Don’t miss the delicious okonomiyaki starter with Brittany dried bonito flakes. A word of warning: they don’t accept bookings and the place is often packed to the seams!

Bib Gourmand • Modern Cuisine. Take a seasoned, well-travelled chef (Le Chabichou, Le Saturne), source fresh seasonal ingredients for your bistronomy-style dishes – and there you have it. On this occasion, lunch consisted of creamy lentil soup and poultry giblets; perfectly cooked red mullet, mushroom cream and flavourful root vegetables; pavlova (crunchy on the outside, soft and pillowy on the inside) and a Timut pepper cream with a pronounced citrus flavour. To be relished in the cosy dining area done out in an understated vein (wood-effect tiled floor, white walls) with an open kitchen.

Bib Gourmand • Modern Cuisine, Traditional Cuisine. Chef Abdeldaker Belfatmi wants his guests to leave with a smile and a full stomach! He needn’t worry, his creamy smoked mackerel with a coulis of watercress, daikon radish in miso and peanuts, followed by cod, spinach, mashed potato and jus of lemon confit scallops and then, a rice pudding and passion fruit sorbet, really do the job! His modern brasserie lineup is ample evidence that the chef of the former Michelin-starred Le Marcq has lost none of his legendary culinary flair.

Bib Gourmand • Creative, Modern Cuisine. Alexandre Bourdas has turned his SaQuaNa into a real social hub, open from morning to night, the idea being to make good food accessible to as many people as possible. The menu is varied, with influences from near and far (including a Japanese section), and, as ever, it boasts a number of must-tries, such as his monkfish in coconut broth and combawa oil, "our house bouillabaisse" or his emblematic pascade (oven-puffed pancake): a talented, confident and inspiring culinary showing featuring a wealth of dishes that are designed "for sharing". Depending on the time of day, SaQuaNa is also a patisserie, bakery and tearoom.

Bib Gourmand • Modern Cuisine. A stone’s throw from the Abbaye aux Dames, now a concert venue, this stripped - back restaurant serves fresh, light, spontaneous food with a distinct preference for fine regional produce from the market, to which chef Vincent Coiquaud, basket in hand, goes daily. Plain, pleasant rooms for overnight stays.

Bib Gourmand • Modern Cuisine. Off the bustling tourist track of Bordeaux, this cosy, modern bistro is run by chef Alexandre Bru. His precise, deftly crafted, mouthwatering score is particularly sensibly priced. Nostalgic bistro classics are treated to an intelligent, generous revamp: poached egg in vin jaune and comté, onion soup with beaufort cheese and Espelette pepper, braised chuck beef in red wine… Cheerful service and vibe.

Bib Gourmand • Modern Cuisine. Set in a village that boasts several hundreds of cellars hewn out of the tufa rock, this restaurant housed in a handsome Classical mansion pays tribute to the terroir of Jasnières and Coteaux-du-Loir AOC wines. Beneath the exposed beams, the rather modern interior is accentuated by street art displayed on the walls. There's no doubt about it: chefs Maïté Hervé (starters/desserts) and Florent Demas (main courses) know what they're doing when it comes to both the decor and the food. Drawing on the village's larder, they create delicious straightforward dishes – think white asparagus, lardo di Colonnata, lemon sauce; standing rump of veal smoked in hay, pea cream and a shallot crisp. Perfection on a plate! Excellent value for money at lunchtime.

Bib Gourmand • Modern Cuisine, Seafood. Piedmontese chef Gabriele Ferri and his wife Marie-Nolwenn run this bistro, which has been given a nautical makeover against a backdrop of pale stone walls and contemporary furnishings. The culinary focus is on seafood and veggies, with Italian influences and the odd bold note. Examples: Japanese inspired poached hake flanked by daikon radish, dashi stock and umeboshi (savoury plums). Meat, meanwhile, only features during the hunting season. A signature dish: chard roasted in its skin, paired with asparagus, fennel, a burnt lemon paste and a beer-flavoured beurre blanc.

Bib Gourmand • Savoyard. In a purebred alpine interior appointed in light wood whose floor-to-ceiling windows overlook the mountains, the chef shines the spotlight on satisfying Savoyard dishes and victuals, often to share: baked trout, Reblochon fondue, cold cuts and cheeses from the region, blueberry tart, or a bourguignon of venison with creamy polenta on the side. The brainchild of René and Maxime Meilleur, this welcoming establishment lies at the foot of the slopes. The ground-floor hosts a gourmet delicatessen with an enticing selection of local delicacies to take home.

Bib Gourmand • Modern Cuisine, Farm to table. A pair of chefs (both called Alexis, one savoury and one pastry chef) runs this buzzy bolthole with bare stone and tiled walls on Place du Prado. The cheerful duo jointly rolls out market-fresh cuisine in the zeitgeist. An example: the pâté en croûte is enveloped in a crispy golden pastry, courtesy of the pastry chef, while the tasty, well-seasoned stuffing is the work of the chef. The lunch set menu, devised for people on the go, changes weekly; the à la carte evening lineup is more ambitious and also keeps pace with the seasons and market availability. A treat from the first to the last bite!

Bib Gourmand • Farm to table. After notching up experience in some prestigious establishments, So Takahashi works alone in the kitchen, while his partner, Rie, is front of house. The chef uses ingredients bought directly at the market to concoct light and flavoursome dishes at reasonable prices. The wine list boasts a selection of fine Burgundies in particular.

Bib Gourmand • Modern Cuisine. Sodade is a song by Cesária Évora and a nod to the Portuguese origins of the late owner, Serge Vieira. In a large designer dining room or on the terrace overlooking the stream, you will sample dishes that are the epitome of tasty and simple. Pleasant guestrooms to stay longer.

Bib Gourmand • Modern Cuisine. The owners of the fine dining Le Vivier establishment were happily inspired when they opened this bistro, blessed with a double terrace, in the heart of the Carré des Arts du Luberon. From his open-plan kitchen, the chef rustles up a forthright, modern take on traditional bistro recipes, in addition to nibbles with pre-dinner drinks and choice ingredients grilled on a binchotan barbecue (aged rib of beef, squid, presa iberica, etc.). A concise selection of regional (but not only) wines adds the finishing touch to an excellent, sun-drenched meal…

Bib Gourmand • Modern Cuisine. The former Café de la Préfecture is run by Japanese chef Takaya Uchida. Think upcycled furniture, jazz music, a succinct and regularly-changing menu with meticulously prepared market-fresh cuisine, and Burgundy wines at reasonable prices. The cauliflower cream with squid and chorizo made an impression, as did the fillets of Dombes duck with oyster mushrooms, aubergine and carrot purée.

Bib Gourmand • Traditional Cuisine, Modern Cuisine. On the market square, bang in the heart of the village, this buzzy, endearing bistro sports a quaintly quirky decor of wine posters, pepper mills and books about Normandy. The chef, who hails from northern Cotentin, crafts a confident bang-on menu that is as Gallic as La Marseillaise, but with a welcome modern, even irreverent slant at times. Local, regional and seasonal ingredients, together with insightful wine tips.

Bib Gourmand • Modern Cuisine. In a quiet residential neighbourhood, this bistro with a colourful façade and bright green-floored terrace catches the eye. The stylish neo-vintage interior cleverly blends wood, wallpaper, large mirrors, old photographs in gilded frames, and shelves lined with knick-knacks. Friendly welcome and highly attentive service. In the kitchen, Arnaud Delvenne (a Top Chef finalist 2022) has devised a thoughtful and appealing à la carte menu and an affordable lunch menu (add-ons available). A refreshing chilled courgette soup, lightly seared sea bream served with a tasty caponata, and a perfectly made Paris-Brest: a restaurant to be reckoned with.

Bib Gourmand • Modern Cuisine, Gastropub. In a picturesque corner of Normandy, English chef Edward Delling-Williams fell in love with this presbytery that he has turned into a locavore gastro-pub. Untreated wood tables, hunting trophies on the wall, an imposing stone fireplace and exposed rafters set the scene. Here, hungry diners can dig into dishes such as mussels with aioli followed by a duck confit with an original and beautifully refreshing cucumber and mint salad, rounded off with a moist courgette loaf cake. The chef also owns a farm, where he grows his own fruit and vegetables.

Bib Gourmand • Traditional Cuisine. This picture postcard stone inn, both rustic and elegant, is reminiscent of a Gentlemen’s club. The chef is a fan of flavoursome, traditional cuisine that shines the spotlight on the best of Brittany’s ingredients. Also a sommelier, he can be trusted to pair his score with a fantastic wine cellar.

Bib Gourmand • Modern Cuisine. Here, the honed and dynamic cuisine is uninhibited (within reason!) and rife with flavours. The dishes are perfectly packaged in enticing and varied set menus. The mastermind behind this culinary marvel is chef Guillaume Dubœuf, who previously worked for Christophe Aribert, during which time he developed a passion for fresh seasonal ingredients. Set in a lively pedestrian street, the charming bistro setting combines vintage and contemporary styles.

Bib Gourmand • Modern Cuisine. This little gem of a restaurant in the town centre is intimate, inviting and irresistible. It was opened by a couple of professionals (who met at William Ledeuil's Ze Kitchen Gallery, in Paris); he operates in the kitchen, she front of house. The chef proves himself to be a master craftsman who leaves nothing to chance, and you can expect fresh, local produce based on seasonal availability, gentle and precise cooking, flavours and colours. We feasted on the beef tartare with an iced oyster cream dotted with samphire, followed by unilaterally pan-seared pollock with mashed potatoes and celeriac risotto and beurre blanc with seaweed.

Bib Gourmand • Modern Cuisine. In the heart of the village, a spacious terrace shaded by a plane tree welcomes diners in fine weather. The interior boasts a confident neo-retro aesthetic, featuring zellige tiles, classic bistro tables, moleskin bench seating and antique trinkets. The brainchild of Mathieu Desmarest (Pollen, Avignon) and his partner, it proposes a short, seasonal and locally sourced menu, expertly delivered by the chef. Green pea gazpacho verde, brousse cheese and pickles; tuna steak, virgin olive oil, fennel and smoked paprika-infused yoghurt.

Bib Gourmand • Traditional Cuisine. The epitome of a family-run inn, where hearty portions of tasty cuisine du terroir are served with a smile in a freshly refurbished dining area. Calf's head, chicken in creamy sauce, chicken liver soufflé and frogs' legs are all on the menu. Well-kept guestrooms for overnight stays.

Bib Gourmand • Traditional Cuisine. Could this pink-rendered villa, decked in flowers and overlooking the gulf, have found the secret of authentic Corsican food? Whatever the case, you can be certain that you will sample wholehearted, full-bodied dishes made with first-class ingredients in keeping with time-honoured culinary traditions: nothing goes to waste from pig’s trotters to tails, the meat is slowly spit-roasted on the open fire or the lady of the house hovering nearby to check you finish your plate. Beverages included in the menu. Highly recommended.

Bib Gourmand • Modern Cuisine. After learning the ropes in Toulouse, Morgane and Nicolas made a beeline for Korea and Malaysia to research new flavours. Back in their hometown, they have chosen the Carmes district to regale diners with playful recipes that blend Mediterranean and tropical flavours, resulting in impressively curated and beautifully balanced dishes. Fantastic value for money lunchtime menu.

Bib Gourmand • Italian. Start with sciatt, crunchy cheese fritters typical of Valtellina, Lombardy, followed by traditional Piedmontese vitello tonnato, finishing with a migliaccio, a creamy cake from Naples made with semolina and ricotta and perfumed with citrus fruits. The duo who runs this authentic trattoria embarks diners on a whirlwind gourmet tour of Italy. Everything is fresh and made from scratch - even the coffee comes from a local artisan roaster. Delicious food without killer prices.

Bib Gourmand • Modern Cuisine. In the heart of the village, opposite the church and 1km from the Saline Royale, this inn (tommette floor tiles, exposed stone, painted beams, fireplace and contemporary furnishings) has been refurbished and is now home to a restaurant run by Léa Senot and Clément Bourdiaux. The pair, both in their thirties, learnt the ropes under the tutelage of the likes of Anne-Sophie Pic, Georges Blanc, Yoann Conte and Xavier Beaudiment. Their approach is contemporary with regional touches: organic œuf meurette poached in Trousseau wine, Bresse chicken cooked two ways with "ancestral" vin jaune sauce, and caramelised Belle Fille de Salins apples. Vegetarian set menus are available. Book a guestroom and visit the UNESCO World Heritage saltworks.

Bib Gourmand • Modern Cuisine. A restaurant, bistro, wine bar and wine shop all in one in the heart of Gaillac. This light-filled space with an open kitchen meets all your dining needs. Julien Bourdariès cooks up bistro-style cuisine, complemented by a selection of regional charcuterie and cheeses, and, in season, a truffle menu. His dishes are indulgent – think cod loin with risotto-style fregola sarda and a lemon and fresh herb condiment. The wine list features over 200 different labels. A convivial location, with a room upstairs available for private hire.

Bib Gourmand • Modern Cuisine. Villa Mirasol has entrusted the reins of its centennial restaurant to Landes-born Philippe Lagraula (Troisgros and Bras), who rustles up market-fresh, generous, flavoursome cuisine. He is famous for his unconventional flair, precise plating and balanced flavours that are unveiled in a modern, no-holds barred score. Examples include grilled squid and txistora, balsamic-flavoured beetroot and kumquat. Sampling the house signature dessert, a decadent île flottante, on the riverside terrace in fine weather, is a treat not to be missed!

Bib Gourmand • Modern Cuisine, Vegan. This bright restaurant with wooden floors and pale wooden furniture hits all the buttons. Baptiste and Laura are committed to mindful cuisine that draws on the riches of nature from creamy spelt, butternut, spicy peanuts and lemongrass to seabream, mushrooms and a creamy stock. Vegetables, herbs and spices are intelligently balanced and sometimes enhanced with the odd spicy or even fiery note to awaken and set the taste buds tingling. The focus is entirely on delivering good food that is as vibrant as it is veggie, courtesy of local ingredients and a zero waste ethos.

Bib Gourmand • Alsatian, Traditional Cuisine. At Chambard's second restaurant, a winstub-style eatery, Olivier Nasti revisits Alsace produce with joyous results: onion tart, presskopf, baeckeoffe, sauerkraut. As for desserts, the iced Kougelhopf is exemplary: tasty and generous, it is an ode to indulgence! The entire menu, including the suggestions on the blackboard, is mouth-watering. Convivial atmosphere.

Bib Gourmand • Regional Cuisine. An extension of Auberge St Laurent, this winstub gives diners a taste of Alsace – tarte flambée with marinated Scottish salmon, "granny's" home-made spaetzle – in a contemporary decor (designer furniture and light fittings, copper-topped counter). Unbeatable value for money and excellent service are the key to the success of this establishment: it's often fully booked!

Bib Gourmand • Modern Cuisine, Japanese. This is the more casual sibling of chef Julien Lemarié's star Japanese-style restaurant (IMA). At lunchtime, dig into a bargain menu: sesame-spiked salad of crunchy veg, okonomiyaki, shredded guinea fowl with shitake and celery… In the evening, you can expect a contemporary repertory with a savvy Japanese twist. An example: pearlescent John Dory, cauliflower and shichimi. Service with a smile!

Bib Gourmand • Traditional Cuisine. Chef Jean-Marc Notelet (formerly at Caïus) pays a heartfelt tribute to traditional cuisine and the simple pleasures of the bistro. The space has retained its original charm and old-school bistro aesthetic – wooden furniture, enamel signs, red checked napkins, and there are napkin ring holders for regulars. The menu changes daily: pâté des copains with hazelnuts, tender beef cheek in a red wine sauce, rice pudding with salted butter caramel. A vibrant, generous and appealing restaurant.

Bib Gourmand • Modern Cuisine. This inventive modern bistro with a colourful, musical interior is run by two young talents. They serve hearty cuisine such as mushroom and coffee velouté with a celeriac brunoise and celeriac and coffee espuma – a wonderfully original starter. The lemon and pistachio condiment complements the freshness and balance of the fillet of flounder in pastry. Smiling and attentive service rounds off the experience, making you want to come back. Booking recommended.

Bib Gourmand • Modern Cuisine. This small restaurant with an unobtrusive façade will wake up your taste buds. Carefully prepared dishes, fresh produce and judiciously deployed spices. For example, salmon tartare with a duo of lentils, saddle of lamb with mushroom mousseline or spiced poached pear. An appetising menu to relish on the small terrace in summer.

Bib Gourmand • Modern Cuisine. Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, asked Japanese chef Yurika Kitano, who trained at Pilgrim, Passage 53 and Clamato, to embark on this adventure with them. In their spacious restaurant with many nooks and crannies, you are welcomed with smiling service. The food is fresh, refined and focuses on seasonal produce, sauces and vibrant seasonings: cream of potato soup with haddock; smoked pork loin with cabbage and pear condiment; cabbage with persimmon praline cream and raw cream. Organic bread, vegetables from a micro-farm in the Perche and small-scale fishing round off the enticing menu.

Bib Gourmand • Traditional Cuisine. In the colourful, contemporary interior with its large glass façade, or on the terrace in the leafy garden, tuck into the chef's well-crafted dishes concocted with the finest ingredients. Gribiche-style head cheese, pan-fried beef and crumbled offal, small pot of cream and a madeleine… Appealing to the palate, it's also easy on the wallet. Comfortable and colourful guestrooms are available, should you wish to prolong your stay.

Bib Gourmand • Modern Cuisine. This couple who earned their stripes in the industry have transformed this charming Périgord mill – a water-powered sawmill, to be precise – into a peaceful country restaurant. The stream that drives the cogs can be seen beneath the restaurant through the glass floor panels. The chef rustles up delicious food that is very much in tune with the times – eg fillet of roast Limousin beef, topped with a good red wine jus and accompanied by Noirmoutier potatoes. They have a lovely shaded terrace, and the proprietress provides attentive service.

Bib Gourmand • Italian, Contemporary. This is just the kind of Italian restaurant you always hope to find! In an invitingly lively and modern setting, diners sit at small wooden tables to savour fresh Italian dishes to an apt musical backdrop. The quality of the ingredients, the craftsmanship and flavours are all spot on – and the prices are fair, too. Excellent house-made pasta and pizzas from the wood-fired oven are, of course, an essential part of the offering. The beautiful Old Town is perfect for a post-prandial stroll. Good to know: From Tue to Sat, the kitchen is open throughout the day. Incidentally, Ai Pero belongs to PURS Fine Hotels & Restaurants.

Bib Gourmand • Country cooking, Mediterranean Cuisine. Good food and a pleasant family-style atmosphere are the main draws of this restaurant run by the cordial Rimmele family, whose dedication to their work is palpable – that is certainly the case for chef Susanne Rimmele. She cooks regional as well as Mediterranean dishes. The menu includes options such as beef goulash with seasonal vegetables and bread dumplings, and house-made ricotta and spinach ravioli with braised tomatoes. The front-of-house team are charming and provide service with a smile. Tip: the delightful terrace. They also offer cookery classes, tackling pasta, asparagus or game. Pleasant overnight accommodation is available at Hotel Hohe Linde.

Bib Gourmand • Seasonal Cuisine, Regional Cuisine. The old mill next to the palace, Schloss Alme, has been lovingly restored and is an appealing restaurant that abounds with rustic charm. Diners are invited to discover cuisine at the crossroads where "Sauerland meets Austria", courtesy of a menu that features seasonal dishes from the regional repertoire as well as classic fare from the chef's native Austria. The menu features dishes such as "Almer trout meunière" and Viennese fried breaded chicken with potato and cucumber salad. Head for the lovely terrace in fine weather. There are also guestrooms for an overnight stay.

Bib Gourmand • Farm to table, Seasonal Cuisine. The couple who run this restaurant put everything they have into creating a warm atmosphere and serving seasonal cuisine that draws on regional and Mediterranean influences. The set menu also comes in a vegetarian version. In addition to the cosy, lovingly decorated dining area inside, there are a handful of outdoor tables affording views of the historical buildings of this charming little town. This business is a Slow Food member and is committed to sustainability.

Bib Gourmand • Traditional Cuisine. Set in a small village near Vreden, this well-kept establishment right next to the church has maintained its distinctive regional character. The menu takes its cue from the seasons and features dishes such as beef fillet with fregola sarda, carrots and rosemary jus, or salmon with Riesling-braised cabbage and boiled potatoes, as well as classics such as Münsterländer Zwiebelfleisch (slow-cooked beef with onions). Service is friendly and professional. Contemporary-style guestrooms are available at Am Kring hotel.

Bib Gourmand • Country cooking, Farm to table. Traditional German public house culture is alive and well here, and at the same time they tap into the zeitgeist. The lovely dining space has a high ceiling and a trendy, modern feel and the waitstaff are friendly. They serve fresh and tasty food, with seasonal ingredients, preferably from the region, taking pride of place.

Bib Gourmand • Farm to table, Bavarian. This pretty country hotel run by the Lechner family offers not only fabulous views of the region and tasteful, cosy rooms but also exceptionally good, fresh cooking. The regional and seasonal dishes include game as well as classics like Zwiebelrostbraten (fried beef and onions in gravy). Wonderful terrace.

Bib Gourmand (Green Star) • Country cooking. It's no surprise that this restaurant, run with dedication for over 30 years, is so popular! Diners are won over by both the cosy space that is beautifully done out to exude rustic charm and chef Astrid Hilse's fresh cuisine, which takes the form of a menu that changes on a daily basis. Top-notch produce goes into seasonal dishes with a definite wow factor, such as braised lemon chicken with roasted vegetables and garlic potatoes, or local lamb prepared two ways and served with olive confit and green beans. The service is friendly – and the chef, too, gets in on the act. Attractive tree-shaded terrace. N.B. Credit cards are not accepted.

Bib Gourmand • Modern Cuisine, Seasonal Cuisine. Hip, international, casual and lively would be a pretty accurate description of this inconspicuous restaurant. A thoroughly and unabashedly trendy concept, from the minimalist urban look and relaxed, pleasingly neighbourly atmosphere to the nicely pared-down modern cuisine that is ideal for sharing, and that goes for the "Sharing" menu or the à la carte options. The tuna with green tomatoes is fantastic, for example, as are the noodles that are rolled in-house – they are always on the menu. Select ingredients, some regional, are par for the course here. Tip: From the seats at the counter you have a very good view of what's happening in the kitchen.

Bib Gourmand • Country cooking, International. This cosy rustic-style restaurant is housed in the venerable Ochsen Post. The menu features the traditional cuisines of Baden and Swabia, as well as internationally influenced dishes. Along with Maultaschen, Zwiebelrostbraten (fried beef and onions in gravy) and steaks, there are also less conventional options such as sour kidney or tripe soup. During the week, they offer a business lunch as well. Diners can also look forward to a delightful terrace, attentive service and a well-curated wine list that includes a number of rare gems. Tip: You can purchase their wonderful bread to take home, and some meat dishes are also available for takeaway. Lovely guestrooms.

Bib Gourmand • Regional Cuisine, Contemporary. This mountain hotel and restaurant, which has been around for well over 100 years, has various comfortable rustic-style rooms, in which guests tuck into regional cuisine with a contemporary twist, crafted by chef-patron Jakob Brasch. The menu features a bouillabaisse-inspired fish soup, a wonderful beef broth with Flädle (pancake strips) or a classic Tafelspitz (prime boiled beef) in horseradish sauce. In the evening there is also a more ambitious five-course set menu; a selection of traditional snacks is available throughout the day. Tip: Ask for table 15 by the tiled stove. Given the location in the Pfaffenberg area, at 700m above sea level, the terrace comes into its own in summer, affording views across the region. Well-kept guestrooms.

Bib Gourmand • Classic Cuisine. It's no wonder the charming restaurant in this spruce historical building is so popular: the food here is unpretentious and packed with flavour! The combination of a modern yet cosy interior and genuine, personable service overseen by the owner fosters a truly pleasant and welcoming atmosphere. The small terrace overlooking the church and market square is also lovely. At lunchtime there is a small a la carte option or a three-course meal deal and in the evening the ‘St Benedict’ gourmet menu.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. With this lovely bistro, Thorsten Bender offers an alternative to sein, his restaurant right next door. The place has a stylish and lively feel; the terrace in the courtyard makes for an irresistibly romantic setting in summer. The commitment that the owners bring to their work is palpable – both in the delicious regional cuisine, which includes classic and modern dishes, and the inviting and pleasingly laid-back service under the direction of the lady of the house. Good food is accompanied by wines at prices that won't break the bank. At lunch, the reasonably priced set menu draws a crowd. Tip: Adjacent to the bistro is the intimate and stylishly cosy Séparée. Here, a six-course set menu with wine or non-alcoholic pairings is served to up to 10 diners at the communal "Community Table" – can be booked Thu-Sun evenings.

Bib Gourmand • Classic French. Located in Südstadt, a neighbourhood known for its distinctive character, this inviting and easygoing restaurant is very popular and has its fair share of regulars – reservations are advised. Welcoming and lively, it's everything a brasserie should be. The menu, too, is down-to-earth, including mouthwatering options – house-made venison ham, brasserie classics such as duck liver terrine or steak-frites, as well as vegetarian dishes. Tip: Take a punt on the moderately priced surprise menu. Friendly and professional service. Small pavement terrace in front of the building.

Bib Gourmand • Izakaya, Sharing. This trendy and lively spot is in the heart of Schwerin – the cathedral is very close by and the castle is also within easy walking distance. The atmosphere is laid-back and casual in this maisonette-style restaurant occupying two levels, and on the lower floor, diners can choose between high tables or counter seats with views of action in the kitchen. This place specialises in delicious izakaya cuisine – predominantly Asian dishes and finger food for sharing. On certain days, they also propose an ambitious tasting menu. Don't forget to book!

Bib Gourmand • Farm to table. You dine in the Modlersäle, once the refectory, on the first floor of this former monastery building. It has beautiful high ceilings decorated with lovely mouldings and paintings – the historical setting is tastefully combined with an interior design of clean lines. The food is modern and seasonal, and the tasty Zwiebelrostbraten (fried beef and onions in gravy) is a classic. On warm summer days, the terrace in the cloister garden of the monastery courtyard is idyllic! You can stay overnight in well-kept, simply charming guestrooms.

Bib Gourmand • Farm to table, Seasonal Cuisine. It's no wonder this place is so popular! The Gehrke family have made it a point of honour to uphold their long-standing tradition of offering outstanding cuisine, plus friendly service and an inviting atmosphere. The food is fresh, seasonal and made with select ingredients. The menu includes, for example, vegetable curry, roast corn-fed chicken breast with mushrooms or local game. There is also an impressive selection of schnitzels. Well-stocked wine cabinet. Attractive guestrooms at Schmiedegasthaus Gehrke.

Bib Gourmand • International, Country cooking. Das Fetzwerk feels modern and pleasantly uncomplicated - this applies as much to the trendy ambience as the food. Tasty, fresh dishes with a certain pizazz are served here. The service is friendly and attentive. The restaurant is located in the comfortable Das Freiberg hotel. Open from 12 noon. Tip for sunny days: the terrace.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. Built in 1856, this charming timber house with three dining areas is a really pleasant alternative to the other restaurants run by the Bolkart-Fetz family in Oberstdorf. Only ingredients sourced from within Germany – and preferably from the region – go into the dishes on the traditional menu, including some excellent game options. As well as the three- or four-course "Prinzregentenmenü", there is a range of à la carte dishes to choose from. Very nice selection of wines. Head for the lovely beer garden shaded by chestnut trees.

Bib Gourmand • International, Farm to table. Here, in an appealingly down-to-earth and relaxed atmosphere, you can enjoy interesting international cuisine that is based on the seasons and drawn from select ingredients. The terrace on Niagaraplatz, a square with a waterfall feature, is also charming… The traditional hooded beach chairs are great for really chilling out. Good to know: They serve hot food all day.

Bib Gourmand (Green Star) • Country cooking, Farm to table. Run by the Hupfer family, this establishment enjoys a tranquil location on the Herrenschwand high plateau, 1 020m above sea level. This stunning setting is surrounded by an abundance of greenery – unsurprisingly, tables on the garden terrace are coveted. Son Volker delivers exceptional cuisine that is entirely centered on the region and the season. In addition to set menus (regular or vegan) and à la carte dishes, there is a selection of traditional Black Forest snacks. Overnight accommodation in this picturesque corner of Todtnau can easily be arranged – guestrooms are available in stammHaus and spaHaus.

Bib Gourmand • Country cooking, Farm to table. Chef Volker Lahn continues the family tradition in the kitchen at Die Krone. The cosy Baden setting of the dining rooms is matched by good local Baden cooking. The seasonal fare is available in the form of a set menu or à la carte.

Bib Gourmand • Farm to table, Regional Cuisine. Chef-owner Markus Elison previously worked at Herrengass in Gschwend, where he proved his worth in the kitchen. Here, he cooks up delicious dishes made with high-quality ingredients. His cuisine is regional in spirit, occasionally accented with Mediterranean influences. The menu features options such as Zwiebelrostbraten (fried beef in gravy, topped with crispy onions) in Pinot Noir jus with spaetzle, or pan-seared skrei fillet in a Riesling foam with creamy Filder cabbage. Dine à la carte or opt for the seasonal set menu or "Das Krone Menü". Friendly service. Sleek modern decor. There is also the Vesperstüble (small tavern) and a beer garden serving classics such as Strasbourg-style sausage salad or meat patties with a pepper cream sauce and croquettes. Comfortable modern guestsrooms are available, with simpler, more budget-friendly accommodation in the guesthouse.

Bib Gourmand • Country cooking, International. This is not just Thomas Merkle's second restaurant, but a hotspot in its own right. The tasty food is wonderfully unpretentious and based on very good ingredients. Tip: Try one of the Black Forest beef dishes. The burgers are also very popular. In addition, the restaurant proposes an interesting weekly menu. Your meal here is enhanced by friendly and attentive service, a pleasingly informal vibe and a really modern aesthetic with a rustic edge. Needless to say, guests find themselves drawn to the beautiful garden in summer. In short, a place that fosters a feeling of well-being!

Bib Gourmand • Country cooking, Traditional Cuisine. In this former corn mill, the Lemke family now run a restaurant that serves excellent food. There are two comfortable dining spaces – the Mühlenstube and the Kaminzimmer – plus a delightful terrace where you can tuck into delicious seasonal and regional dishes. Opt for one of two set menus ("Westfälisch Genießen-Menü" or "Unser Windmühlen-Menü"), or go à la carte. The friendly and attentive front-of-house team take delight in talking diners through their selection of German wines.

Bib Gourmand • Country cooking, Farm to table. The two charming farmhouse dining rooms (the "Clock Room" and the "Förster Jakob Room", which date back to the 19C, have been lovingly and authentically decorated down to every last detailare. Extremely cordial waitresses in traditional dirndl attire serve excellent seasonal and regional cuisine, including game from the hotel's own hunting grounds and trout from its fish farm. The braised beef roulade in Pinot Noir sauce is equally tempting. "Dorfstuben Classics" such as, such as the Zwiebelrostbraten (fried beef and onions in gravy) with maultasche and sauerkraut are also popular, not to mention the wonderful apple cakes! Tip: Take a look at the set menu of the day.

Bib Gourmand • Country cooking, Farm to table. The Dutter family have been running this charming 16C inn for four generations, and the seasonal and regional cuisine served here is a hit. Their Stubenrestaurant is more sophisticated (the set menu is popular); the Dorfwirtschaft serves simpler fare, such as flammkuchen and rump steak. As an alternative to the terrace, there is the pretty summerhouse. Chef Arthur Dutter is a member of the charity Deutsche Fußballköche (German football chefs).

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. This is the second restaurant run by Florian Kellerbauer in the historical centre of Dinkelsbühl. Housed in a former bank, a short walk from his Altdeutsches Restaurant, the chef-patron has created a dining experience centred on "Heimat" cuisine. Fresh, locally sourced ingredients take pride of place in the seasonally inspired dishes. À la carte options include Franconian beef Zwiebelrostbraten with potato noodles and green salad, and pike-perch fillet, tomato jus, root vegetables and pesto ravioli. The wine list features labels from Franconia, elsewhere in Germany and beyond. In addition to the restaurant, there are also well-appointed guestrooms plus a sauna and workout space.

Bib Gourmand • International, Farm to table. Inside, the modern dining rooms are done out in a pretty, rural style; outside, there is a lovely courtyard with a view of the kitchen. The seasonal cuisine is regional and international, and they are keen to use local produce. You can choose between the "Landidyll" set menu and "A la carte menu". And those who want to do without meat can look forward to a vegan set menu. Overnight accommodation in the traditional Erbgericht.

Bib Gourmand • International, Seasonal Cuisine. This inconspicuous-looking restaurant is a stone's throw from the Hofgarten public park. Chef Daniel Baur and Olga Jorich have plenty of regulars here, and with good reason. The fresh, flavoursome dishes are carefully crafted using quality ingredients and represent excellent value for money. The veal rissoles are well worth trying. Neither will you be disappointed by the wine list! Olga Jorich's friendly and thoughtful approach to running the service plays a key role in creating the inviting atmosphere. Charming sheltered terrace to the rear of the building.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. With its sleek, modern interior done out in warm hues, and friendly, professional waitstaff, this restaurant housed in a fitness centre a little out of town is very inviting. The regional and seasonal cuisine is prepared with sustainability in mind. It's all about sharing here; tapas-style dishes are placed in the middle of the table for everyone to dig into – mix and match vegetarian, meat and fish options as you see fit. Perhaps you will be tempted by arancini stuffed with burrata and mushrooms, or samosa with locally hunted venison, sweetcorn and mint lassi. Be sure to try the wonderful spelt flatbread with one of the delicious dips! In keeping with the dining concept, dessert comes in the form of sweet tapas, such as salted caramel crème brûlée.

Bib Gourmand • Country cooking, International. Now run by the third generation, this traditional inn has been in the Feilmeier family for years. According to Johann Feilmeier (who goes by Hans), his "country-style" cooking is both a labour of love for his native terroir and a commitment to his culinary heritage – this regionally and seasonally inspired food is full of flavour. Choose from the various set menus or order à la carte. Extremely charming and cordial service, plus savvy wine recommendations. With a trendy yet cosy decor made up of modern lines, quality fabrics, pleasant colours and warm wood, the space is also extremely inviting. Tip: Delicatessen items can be purchased.

Bib Gourmand • Farm to table, International. This friendly restaurant is located in a small village in a quiet side valley surrounded by woods and meadows. It offers seasonal cuisine bearing regional and international influences. They even raise Scottish Highland cattle here. You can choose from various set menus (including a vegetarian one) or go à la carte and opt for one of the classic dishes.

Bib Gourmand • Farm to table, Regional Cuisine. This restaurant with a friendly atmosphere and a sleek modern interior is located on a cobbled street in the pretty old town, not far from the Elbe. Chef-patron Felix Mikulla uses seasonal ingredients – his dishes are fresh and delicious, as well as good value. The menu also includes vegetarian and vegan options. In summer, diners can make the most of the terrace in the inner courtyard.

Bib Gourmand (Green Star) • Country cooking, Seasonal Cuisine. Unpretentious, natural, simple and honest – that's the motto here. The dishes, which are created using organic seasonal produce sourced from the region wherever possible, are packed with flavour. The menu is vegan/vegetarian, but meat and fish can be ordered as add-ons. Gluten- and lactose-free options are also available. In summer, the garden is idyllic. Cosy guestrooms at Biohotel Werratal.

Bib Gourmand • International, Farm to table. Run with great dedication, this restaurant is located by a small stream – tables on the terrace overlooking the water are in great demand! The seasonal menu uses plenty of regional produce, such as lamb from the Bavarian Jura. The vegetarian dishes are also appealing, imaginative and delicious! The friendly maître d' provides good service with a personal touch. There are simple but well-kept guestrooms for overnight stays.

Bib Gourmand • Country cooking, Farm to table. This lakeside inn overlooking Tegernsee is picture perfect; in summer, the terrace is the stuff of dreams. The interior is especially inviting, with cosy dining spaces done out in warm wood. The menu features delicious regional classics such as roast pork with dumplings or locally caught char with parsley potatoes, as well as more upscale fare such as turbot fillet with pumpkin risotto. The service is friendly and efficient, and the staff are all dressed in traditional Bavarian attire. Gorgeous suite on the top floor.

Bib Gourmand • Farm to table, Regional Cuisine. This appealing country house lies above a small lake, in the town's Schönstädt neighbourhood. Hannes Scammell shows his culinary mettle, cooking up fresh and tasty seasonal dishes. In addition to the appetising à la carte menu, there is a four-course set menu (the "Genuss-Menü") in the evening. The outside tables are perfect for al fresco meals. The good food is complemented by friendly service courtesy of the owner. If you love a barbecue, look out for their regular evening "Smoker Events" dedicated to grilled meats.

Bib Gourmand • Country cooking, Traditional Cuisine. Practically right behind the dike and just a few minutes' walk from the ferry port, this restaurant serves distinctly local cuisine made with produce sourced from local fishers and farmers. Completely unpretentious and free from unnecessary frills, owner Gerold Janssen's dishes are brimming with freshness and flavour, as in the Helgoland crab cocktail or the crispy baked plaice fillets. Good to know: Well-kept guestrooms are available for overnight stays or holidays.

Bib Gourmand (Green Star) • Contemporary, Country cooking. This former monastery makes for a wonderful setting. In what was once the stables, the impressive Bohemian barrel-vaulted ceiling has been incorporated into the modern interior design, with a centrally positioned open kitchen. Out in the courtyard of the Cistercian monastery, there is a lovely terrace, slightly separated from the beer garden. On the varied menu: organic produce from the region goes into clever, exciting plates with a modern twist that are far from run-of-the-mill. Options include dishes from the Josper grill – such as grilled chicken breast with a thyme and honey glaze – as well as vegetarian and vegan options, such as "Duet of peas and carrots". Buffet at lunchtime.

Bib Gourmand • Country cooking, Classic Cuisine. The Rupprecht family keep things cosy in their pretty, traditional restaurant. Rustic details such as brick vaulted ceilings and natural stone walls combine with more modern touches to create a welcoming and relaxed atmosphere. There are two set menus and an appealing à la carte selection. The flavourful dishes take inspiration from both regional and classic recipes – think Label Rouge salmon fillet prepared confit-style in brown butter, with chives, lemon and Maldon sea salt. Somewhat simpler but no less tempting are dishes such as pork fillet with a peppercorn sauce or beef cheeks in vegetable broth. The terrace out front is inviting in summer.

Bib Gourmand (Green Star) • Country cooking, Farm to table. Run with great dedication by the same family for three generations, this place operates as a traditional Gasthaus at lunchtime and as a casual-fine dining restaurant in the evening. The inviting interior is modern yet cosy, and the cuisine, inspired by contemporary trends, emphasises seasonal, regional ingredients. Local producers are proudly showcased, supplying the restaurant with meat, fish, eggs, cheese and more. A fine example of the meticulously crafted dishes is Böfflamot (Bavarian bœuf à la mode – slow‑braised beef in wine sauce) made with Wittelsbach ox from Hofmetzger Ottillinger, cold-stirred lingonberries, roasted celeriac cream, glazed vegetables and pretzel dumplings. Friendly and adept front-of-house team. The Eichen Loft can be booked for events, and the stylish wine shop can be reserved from October to April for celebrations (max. 12 people). The pleasant beer garden has a slightly shorter menu.

Bib Gourmand • Country cooking, Farm to table. It is no wonder that this inn run by Bettina Hofmann attracts so many regulars – diners are won over by the cosy, elegantly furnished interior, as well as the exceptional food. Her appetising cuisine is regional, seasonal and dotted with modern influences, and the wines are excellent. In addition, they serve a vegetarian set menu. The service is friendly and well organised. There are also comfortable guestrooms. The eggs served at breakfast are laid by the establishment's own hens!

Bib Gourmand • Austrian, Country cooking. Born in Vorarlberg, but no stranger to Cologne's restaurant scene, Michael Scherz showcases the cuisine of his home country. The menu is divided into Austrian classics, including Tafelspitz (boiled beef), Wiener schnitzel and Kaiserschmarrn (shredded pancake with raisins), and "new classics with a twist", such as "Drei-Käse-Hoch, corn soufflé, green asparagus and artichoke" – to be washed down with good wines from Austria. The pleasant and professional team provides speedy, friendly, laid-back service. There is also a nice bar. The terrace to the rear of the restaurant is another appealing spot. Good to know: the restaurant is easily accessible from the city centre by tram.

Bib Gourmand (Green Star) • Country cooking, Seasonal Cuisine. This inn is everything you could wish for! Nestled in the heart of the sleepy hamlet of Schwaningen, the family-run establishment has been welcoming diners for three generations. Inside, a cosy ambiance awaits, while outside, the idyllic garden terrace with its shady chestnut tree beckons. The food is outstanding – their wild boar ravioli in sage butter is a house speciality. They make a point of using regional ingredients, some of which they produce themselves: They have their own chickens and eggs, hunt their own game, keep bees, bake their own bread, make juices, liqueurs and spirits… Both Gasthaus Schwanen and Villa Pfarrhus, which boasts a beautiful garden, have guestrooms.

Bib Gourmand • Alpine, Regional Cuisine. This fashionable and lively restaurant in Munich's Glockenbackviertel is run by a dedicated young team. The secret of its success lies in its modern Alpine cuisine – it is by turns creative and traditional, but the sharp presentation is a constant, and the ingredients are the region's finest. Dishes such as "veal loin cordon bleu, Vulcano ham & potato salad with pumpkin seed oil" or "red veal lights, gherkins & Serviettenknödel (bread dumplings)" can be chosen à la carte or combined in a four or five-course set menu. The well-curated wine list is also surprisingly extensive – another highlight. In summer, guests are drawn to the terrace in front of the restaurant. N.B. Parking options are limited – it is best to get here by public transport.

Bib Gourmand • Farm to table, Regional Cuisine. You will find plenty of satisfied customers here, and no wonder! The mother-daughter duo of the Weissenbeck family cook with a real sense of ambition. Excellent produce, often sourced from regional suppliers, is transformed into well-crafted combinations that showcase both technical skill and a clear culinary identity. The menu, which changes according to seasonal availability, features dishes such as "venison pâté, mushroom salad, grape-ginger jelly" and "Bavarian char, kohlrabi noodles, lemon butter and parsley purée". The charming, almost picture-postcard inn makes for a really cosy setting. In summer the attractive garden terrace is an added draw.

Bib Gourmand • Traditional Cuisine, Country cooking. At the Widmann family's restaurant, seasonal cuisine that places great emphasis on regional ingredients is served in a cosy setting. There is an appealing range of à la carte options, including classics such as Maultaschen (Swabian dumplings), tripe or Zwiebelrostbraten (steak with onions and gravy), as well as a three- or four-course set menu (vegetarian version available). Tip: Be sure to make the most of the lovely beer garden in summer – it really is a delightful spot! Cookery classes and various other events are held here, plus they run their "Genuss-Shop" in the centre of Zang.

Bib Gourmand • Country cooking, Regional Cuisine. "The oldest inn in the Palatinate" has been around since 1160 – as it says on the façade. Given that the hosts are dedicated, the atmosphere is charming, and the cuisine is top notch, it's no surprise that it's popular with many (regular) guests – and it's best to book ahead. The restaurant is divided into different rooms, which creates a certain intimacy. Historical and modern details have been successfully combined, with eye-catching features such as wonderful old tiled stoves and a brick fountain. Regional cuisine is served in the form of a lovely à la carte selection, with Palatinate classics sometimes getting a modern makeover. Appetising dishes include Grumbeersupp (hearty potato soup with pulled steamed dumplings) and Saumagen Roulette (a variation on the classic Palatinate stuffed pig's stomach). The selection of Palatinate wines is also appealing – and there is a wine bar too. The terrace in the inner courtyard is truly charming.

Bib Gourmand • Country cooking, Mediterranean Cuisine. As if straight out of a picture book, this beautiful inn stands on the edge of the forest. Inside, a warm and welcoming atmosphere reigns; outside, there is a charming terrace. Ernst Hunger Jr and his wife Brigitte run this long-standing family business with great dedication, delighting diners with good food and friendly service. The cooking is regional but also features Mediterranean and contemporary influences – from steak and fish to locally hunted game and vegetarian options. The dishes are delicious and very reasonably priced. The bottom line: this is a place people love – so be sure to reserve in advance. Modern, cosy guestrooms for overnight stays.

Bib Gourmand • Country cooking, Regional Cuisine. This long-established inn by the church is always busy and much loved by its many regulars. Appearing in records as a tavern as early as the 16C, it has now been run by the same family for five generations. The cosy interior features an old tiled stove providing warmth in winter. In summer, a secluded beer garden, a veranda and even a rooftop terrace beckon. The Bavarian and Styrian cuisine includes appetising options such as venison goulash with butter spaetzle, red cabbage and aronia berries. Seasonal ingredients from the immediate area are used whenever possible. It is a real plus that on every day that it is open for dinner, the restaurant also serves lunch. Attractive guestrooms.

Bib Gourmand • Farm to table, Country cooking. "Tradition meets modernity" is the theme here when it comes to both the decor and the flavoursome cuisine, which emphasises seasonal produce. The menu tempts diners with barbecued specialities and classics such as Franconian Fleckvieh beef roulade, or pike-perch fillet on a bed of creamed sauerkraut, not forgetting the Kaiserschmarrn (shredded pancake) with vanilla ice cream and apple compote. Be sure to take advantage of the inviting courtyard terrace in summer! For overnight stays, there are well-kept guestrooms and a lovely modern holiday home.

Bib Gourmand (Green Star) • Country cooking. A family business in its sixth generation, this is all you could wish for from a Franconian inn. The interior is cosy and the beer garden, which is largely sheltered from the elements, is fabulous. Served in a pleasingly laid-back and extremely charming atmosphere, the menu features down-to-earth, unfussy dishes that are big on flavour and showcase the kitchen team's craftsmanship and good-quality regional and seasonal ingredients. Tip: They breed their own char and trout!

Bib Gourmand • Classic French. A place with charm! The traditional style that is cultivated here will evoke childhood memories for many diners. Family-run since 1880, the restaurant serves classic French cuisine that is down to earth and delicious. The pleasant setting has an elegant feel. The house-made pâtés and terrines are just as popular as the saddle of veal with Béarnaise sauce or the sole meunière.

Bib Gourmand • Country cooking, Farm to table. This charming traditional inn with its striking red façade may be a little off the beaten track, but the flavoursome regional and Mediterranean cuisine served here makes the journey worthwhile. Be sure to set aside some time because Egbert Tribelhorn is the sole chef at work here, and he takes great pride in the quality and meticulous preparation of his creations. Your patience will be rewarded with impeccably crafted and bold classic dishes. Diners often opt for the "Sonnen-Menü" set menu, but the à la carte options are also very popular. The house-made ravioli are a must-try.The restaurant also has three simple but beautifully kept guestrooms.

Bib Gourmand • Country cooking, Traditional Cuisine. Housed inside Krone is this pleasant, cosy and down-to-earth restaurant that is also run by the Wölfelschneider family. The Gaststube menu will appeal to those who appreciate regional, home-style cooking, a case in point being the fillet of Odenwald trout on a bed of leek and chanterelle mushrooms with a cider and herb sauce. Mediterranean influences can also be detected on the menu. In addition to the delicious food, a highlight is the friendly service, which contributes to the congenial atmosphere. In summer, the terrace is idyllic!

Bib Gourmand • Classic Cuisine, Seasonal Cuisine. Frank Gebert is all about packing flavours and aromas into classic cuisine. He is fond of using regional and seasonal ingredients in dishes such as trout soup with julienned vegetables or local venison ragout with creamed savoy cabbage. Tip: Try the reasonably priced three-course set menu. The stylish, cosy atmosphere is pleasant, and the senior manager welcomes diners with the characteristic charm of folk from Mainz – regulars appreciate the family atmosphere. The restaurant is not far from the Old Town, within spitting distance of the Rhine, and has a lovely vine-clad terrace in the courtyard.

Bib Gourmand • Country cooking, French Contemporary. Somewhat tucked away, the Gehrlein family's restaurant boasts a welcoming interior, as well as a lovely garden terrace. Meticulously crafted using the finest ingredients, the dishes served here are remarkably flavoursome. Chef-patron Martin Gehrlein has a penchant for fish – whether fried pike-perch with potato salad or sea bass with gnocchi. Led by the proprietress, the highly committed and friendly service team guarantees a seamless dining experience. The guesthouse opposite provides comfortable guestrooms.

Bib Gourmand (Green Star) • Seasonal Cuisine, Farm to table. Surrounded by venerable old trees, this listed manor house has been owned by the same family since 1839. It boasts a delightful beer garden overlooking a small lake. Your hosts put everything they have into providing friendly service and fresh, seasonal regional cuisine. Their focus on sustainability is apparent in their selection of ingredients, some of which they make themselves. House-made spreads, sauces, brandies etc are also available for purchase. Should you wish to stay the night in this lovely, quiet spot, there are two flats in the former brewery, chic, modern double rooms in the coach house, and a comfortable holiday home – Gutsverwalter Haus. A practical tip: there are two charging stations for electric cars.

Bib Gourmand (Green Star) • Country cooking, Farm to table. It is a real pleasure to see the terrific produce gracing the plates at Gutsküche, just outside Hamburg – this is sustainable gastronomy par excellence! The organic ingredients from their own estate, Hofgut Wulksfelde, are the absolute focal point of the cooking, and the menu features vegetarian dishes that can be supplemented with fish, poultry and meat "garnishes". GUT's caprese with hand-scooped buffalo mozzarella, rocket and tomato pesto, for example, is a marvellous seasonal dish – the wonderful aroma of fully ripe tomatoes remains in the memory! Tip: Snacks can be purchased at GutsDeli and delicatessen shop, as well as organic produce in the on-site farm shop. In summer: organic ice cream in the lovely GutsGarten.

Bib Gourmand (Green Star) • Country cooking, Seasonal Cuisine. In this charming building dating back to 1823, sisters Susanne Däumer-Lentz and Iris Mayer now represent the second generation of the family at the helm. With the help of their team, they run the restaurant with heart and dedication. Service is friendly, and you'll be treated to regional and seasonal dishes. Be sure to try the Franconian speciality of Schiefertrüffelsuppe – soup made with a rare forest mushroom. The traditional character of the premises has been preserved – beautiful old wood makes it really cosy! At the entrance you can sneak a peek into the kitchens. In summer, make a beeline for the secluded outdoor dining area to the rear of the house.

Bib Gourmand • International, Seasonal Cuisine. Set in the heart of the old town, Hendrik ("Henne") Olfen's appealing bistro-style restaurant has a pleasantly laid-back atmosphere – and it's really popular! Likewise, the excellent food, which represents great value for money, goes down well! There is a simple menu at lunchtime and, in the evening, a range of modern, seasonal tapas-style plates that are ideal for sharing. The wine list is divided into three categories: #classic, #freakshow and #icon. For al fresco dining, there are tables on a charming courtyard terrace and on the pavement in front of the building.

Bib Gourmand • Country cooking, Traditional Cuisine. This picture-perfect Baden country inn boasts tastefully designed, inviting guestrooms and serves excellent food. The owner's son-in-law runs the kitchen, serving up regional cuisine that showcases seasonal produce – dishes such as braised beef cheeks in a Burgundy sauce or saddle of venison with cranberries and spaetzle are especially popular. Putting the emphasis on flavour and proper seasoning, only the finest and freshest ingredients are used. Charming and professional front-of-house team.

Bib Gourmand (Green Star) • Regional Cuisine, Seasonal Cuisine. "Modern tavern cuisine" is the name of the game in this family-run establishment, which has been in business for 12 generations in a quiet suburb of Ellwangen. At the helm is the son, Dennis Wiche, who has previously worked in several MICHELIN-starred restaurants. The menu features an abundance of appealing dishes, from regional classics such as Zwiebelrostbraten (roast beef with onions) and spaetzle… to the chef's more modern options, such as vitello forello (with smoked trout). Be sure to try the house-made Maultaschen (dumplings), and don't miss out on delicious desserts such as their take on apple strudel. The restaurant sets great store by select seasonal and regional ingredients – after all, it had its own farm until a few years ago. In summer, you can dine on the sheltered terrace. Overnight accommodation is available on site, in the hotel of the same name.

Bib Gourmand • Farm to table, Seasonal Cuisine. This typical regional inn proposes two separate culinary concepts: The fine dining restaurant is open Fri to Sun evenings, and the more rustic Hirsch & Jägerstüberl is open Wed to Fri from 6pm and Sat to Sun 12-2.30pm and 6-9.30pm. The emphasis is on produce from the region, and the dishes take their cue from the changing seasons. The fine dining restaurant also serves set menus. Attentive service. In summer, tables on the lovely terrace overlooking the garden are much in demand.

Bib Gourmand • Seasonal Cuisine, International. The vibe of this charming, vibrant spot can be described as modern, understated and welcoming. Tucked away in the little Holzgartenstraße (after which it takes its name), the restaurant focuses on the use of seasonal ingredients in its kitchen, also embracing international influences. The dishes are often pared back to just a few components, carefully prepared for maximum flavour and nicely readable. Shining examples include "Traditional labneh, tomato, basil, parsley, spelt baguette" or "Two types of Ibérico, savoy cabbage, chorizo, mashed potato". Many dishes are also suitable for sharing. The menu, which is purposely kept short and changes frequently, is accompanied by a well-curated wine list. With its upscale, minimalist interior, including an open kitchen (with a handful of counter seats) and friendly, familiar service, the restaurant feels like a home from home. Lovely terrace. Be aware that bookings are possible for two time slots each evening.

Bib Gourmand • Farm to table. This hip place is named after the concept of hygge. In Danish and Norwegian, this describes a feeling of cosy wellbeing and comfortable conviviality – very fitting for the atmosphere conjured up in this pretty half-timbered house, which used to be a stable for polo horses. Allying rustic timber elements and modern design, the interior is chic and stylish, with the central fireplace as the focal point. The atmosphere is pleasantly lively. Unfussy seasonal dishes make up the HYGGE set menu and surprise menu; alternatively go à la carte – there are great vegetarian options, too. Or why not order a selection of plates for everyone in your party to tuck into? Appealing wine list. The trendy bar lounge is also popular, as is the charming terrace in summer.

Bib Gourmand • Seasonal Cuisine, Farm to table. This little restaurant is located in the middle of the old town, in a narrow side street near the Eiermarkt. The dining area has a rustic feel and tightly packed table, which contributes to the charming atmosphere, as does the cordial proprietress, who is in charge of the service. The delicious options are written on the blackboard and also come in smaller portions as a surprise menu. The impressive wine list features around 230 labels.

Bib Gourmand (Green Star) • Country cooking, Seasonal Cuisine. With its cosy rustic-style interior, charming service and down-to-earth, flavoursome cuisine, this is the archetypal Bavarian inn at its best. The menu features regional dishes and Mediterranean-influenced options. The chefs make a point of sourcing their ingredients locally and work with trusted producers. Alongside the standard menu, there is a varying menu of the day plus a weekly special. Popular grilled veal and pork hock dishes, as well as goose and duck, are also available if ordered in advance. The rural location is also delightful.

Bib Gourmand • Seasonal Cuisine, Traditional Cuisine. Among the dining options at the exclusive Hotel Dollenberg, you can choose to eat in the cosy, rustic-style Bauernstube, the elegant fireside Kaminstube or out on the wonderful spacious terrace – both the terrace and the Kaminstube offer beautiful views of the Black Forest. Whichever space you opt for, you can look forward to regional and seasonal cuisine. The menu includes Renchtäler Black Forest trout and dishes for two, such as Chateaubriand. There are various choice set menus and an a la carte offer. A favourite: the set menu of the week. The excellent wine list served in the fine dining restaurant is also available here!

Bib Gourmand • Seasonal Cuisine, International. Set in a lovingly restored castle brewery, this restaurant serves freshly prepared, flavoursome dishes in an attractive space featuring exposed brickwork, vaulted ceilings and modern interior design. Friendly service. The cuisine has a regional dimension but also incorporates international influences, and stands out for its depth, flavour and confident execution. In addition to the frequently changing à la carte selection, there is the "Genießer-Menü", a set menu available in either a meat and fish or a vegetarian version, and the six- to eight-course "Gourmet-Menü", with optional wine pairing.

Bib Gourmand • Country cooking, Seasonal Cuisine. Chef Markus Klein and his wife put their heart and soul into running this restaurant. In a spruce rustic-style decor – or out on the lovely terrace in summer – friendly waitstaff serve up delicious regional and seasonal cuisine made using good-quality ingredients. House specialties include golden trout and brown trout, sourced from Lohmühle trout farm in Alpirsbach. Good to know: Hot meals are served from noon to 8pm. Tip for overnight guests: Ask for the "Wohlfühl" or "Komfort" guestrooms.

Bib Gourmand • Seasonal Cuisine. The Gasthaus, which annexes the Kulturhof Stanggass located on the road between Bischofswiesen and Berchtesgaden, offers a culinary alternative to the restaurant Solo Du. Done out in light wood, the minimalist-style interior has a modern yet cosy feel. The glass façade affords views of the garden, which includes a children's playground. Book a spot at the "Stammtisch", a long handmade wooden table for 25 diners. The menu draws on the region and nature's bounty – the ingredients are locally sourced. The good food is complemented by friendly service.

Bib Gourmand • Country cooking, Traditional Cuisine. A really cosy place, where you will also eat very well: seasonal Swabian-Baden cuisine, with an emphasis on regional produce; some of the meat comes from the restaurant's own highland cattle. Some dishes are labelled ‘Naturparkwirte’ (nature park hosts). There are good wines to accompany your meal, as well as a special whisky offer. In summer, try and bag a spot on the terrace. Pleasant guestrooms also available.

Bib Gourmand • Country cooking, Farm to table. You eat well here, and furthermore the regional cuisine comes at very fair prices. The home-reared beef, for example, is sure to whet the appetite. The ambience is friendly, cosy and rustic. The converted cowshed is a great venue for parties. In the hotel of the same name, the guestrooms are furnished with natural wood furniture.

Bib Gourmand • Country cooking, Farm to table. The Waldenmaier family (now in its fourth generation) cooks excellent regional fare with seasonal produce. A variety of three-course set menus is available, including one that is vegetarian and one featuring fish. Dishes can also be ordered à la carte or mixed and matched as desired. Additionally, there are one or two "special recommendations". What's more, they hunt their own game and distil their own schnapps! While chef-patron Sven cooks, Simone provides cordial service. This cosy and charmingly decorated restaurant is located on the first floor, as is the gorgeous balcony terrace.

Bib Gourmand • Country cooking, Farm to table. In the heart of the wine village, the Keller family runs this cosy, rustic, centuries-old house, where the welcoming hosts offer fresh, seasonally inspired cuisine. They like to use ingredients from the region, but international influences can also be detected on the menu. The service is professional and very attentive. They also have guestrooms.

Bib Gourmand • Seasonal Cuisine, Contemporary. Having already proven his talent at Kuno 1408 in Würzburg, Daniel Schröder has now struck out alone here with a dual concept: In addition to fine dining at La Boucherie, you can look forward to delicious seasonal cuisine in this lovely alternative. The menu is pared down to a limited number of dishes that focus on the essentials, leaving nothing to chance in terms of expression and flavour. In summer, the terrace in the courtyard is a pleasant place to sit. The hotel also has spruce, modern guestrooms.

Bib Gourmand • Regional Cuisine, Farm to table. In this well-established country inn, you can sense the dedication of owners Ingrid and Markus Buchner and their love for their profession. They serve fresh regional and seasonal cuisine with international and Mediterranean influences. "Müllers Küchengruß" – a creative amuse-bouche that changes daily – is a particular highlight. Contributing to the welcoming feel are cordial and personable waitstaff, as well as the rustic charm ambience of the dining rooms, not to mention the lovely verdant terrace with its gazebo ("Salettl"). For overnight stays, there are guestrooms done out in a modern rural style.

Bib Gourmand (Green Star) • Country cooking, Farm to table. Owned by the same family since 1870, this restaurant is now in its sixth generation. They are passionate about cooking, and use fresh produce sourced almost entirely from regional suppliers to serve up sustainable, locally sourced cuisine at reasonable prices. The delicious dishes cooked up by the chef showcase his experience in fine dining. In addition to the appealing à la carte options, a seasonal three-course set menu is also on offer. The ambience is cosy and rustic; in summer the terrace commands lovely views of Nieder-Moos. Five guestrooms and a holiday apartment are available for overnight stays.

Bib Gourmand • Country cooking, International. Run by the Hämmerle family, this restaurant enjoys great popularity, so it is advisable to book well in advance! With a friendly country house feel, charming service and great food, this place is a nice alternative to the gourmet restaurant. Made with plenty of local produce, the dishes served here are seasonal with occasional Mediterranean touches. The wide-ranging menu includes their "Original Wiener schnitzel" and sea bass with rosemary and thyme. In summer, make a beeline for the terrace.

Bib Gourmand (Green Star) • Country cooking. Diners are assured of warm hospitality courtesy of Stefanie and Franz Tanner at this establishment that has been run by the family since 1995. Their dedication is palpable in the chic, modern Alpine-style guestrooms, the tasteful restaurant with its lounge atmosphere and, finally, the excellent food. Dishes such as "venison ragout, Martl's hunt, mushroom rösti, cranberries, celery purée, pretzel dumplings" are seasonal and made with select ingredients that are sourced almost exclusively from the region and preferably organic. The lunch set menu is enticing. The kitchens are open for hot meals September to April Mon-Wed 5-9pm and Thu-Sat 12-9pm; May to August Tue-Sat 12-9pm. Tip: Regular culinary events can be found on the calendar. The restaurant is also a member of the Slow Food community.

Bib Gourmand (Green Star) • Country cooking, Farm to table. Lars Zwick has been running this cosy, rustic-style inn in the charming Tauber Valley for many years. The cuisine is regional and seasonal, and the excellent produce is sourced locally as far as possible. Freshly prepared sausages (made in-house) are served on Thursdays and Fridays. Some of the wines – to pair with delicious dishes such as rack of lamb in a herb crust – come from the restaurant's own vineyard. They also produce their own fruit brandies and keep bees. The old barn serves as a function room and wine tastings are held in the vaulted cellar. The pretty guestrooms exude rural charm.

Bib Gourmand • Farm to table, Regional Cuisine. Family tradition since 1780! Here the hospitality extended to diners is just as important as the tasty cuisine made from regional produce. Besides classic dishes, a surprise menu is also served. In summer the garden is a delight! There is a fantastic barn venue for parties. You can also stay overnight.

Bib Gourmand • Country cooking, Regional Cuisine. This traditional inn dating back over 300 years serves regional cuisine made with seasonal and predominantly locally sourced ingredients. The menu ranges from classics such as Hirschwirts Gaisburger Marsch (a traditional Swabian beef stew) and Swabian tripe ragout to Mediterranean-influenced dishes such as fried Atlantic sea bream fillet with a white wine sauce on bell peppers and courgettes with risotto. This elegant family-run establishment has comfortable guestrooms.

Bib Gourmand • Farm to table, International. Housed in a spruce building dating from 1905, Tim Lellau's appealingly laid-back restaurant has a Scandinavian feel. The waitstaff are attentive and well-drilled as they serve high-quality, fresh cuisine. Diners can opt for a three- to five-course menu or select dishes à la carte. At lunchtime the three-course set menu is reasonably priced. From the entrance area, you can see into the kitchen, which is sure to whet your appetite!

Bib Gourmand • Country cooking. The popularity of this place is well-deserved! Chef Sebastian Oberholzner puts his heart and soul into his cooking, meaning his delicious dishes are much in demand. He uses seasonal and regional ingredients, making sure to know his suppliers and the origin of the produce. You can choose from a variety of set menus and à la carte options. You might be lucky enough to try the braised veal cheeks in a Cabernet reduction – a seemingly simple dish, but its masterful preparation reflects the restaurant's respect for time-honoured recipes. There is also a good selection of wines. Diners enjoy charming service in the setting of a fine historical building. Tip: Be sure to book!

Bib Gourmand • Chinese, Cantonese. A cool spot with a buzzy atmosphere, where diners can choose to sit at small tables or at long tables for a convivial group experience. The open kitchen sends out Cantonese dishes such as various dim sum and dumplings. N.B. When they say it's "spicy" here, they mean it! You can dine à la carte or choose from several set menus designed for sharing. The food is accompanied by an extensive selection of wines, spirits, cocktails and long drinks.

Bib Gourmand • Country cooking, Farm to table. Hotel Blauer Engel not only offers lovely guestrooms, it is also home to this restaurant. With 360 years of tradition to its name, it oozes historical charm. Warm wood panelling lends the space a cosy atmosphere, and the old tiled stove is a quaint detail. Added to that is service with a personal touch and very good food – to be sampled à la carte or in set menu form. Lotters Wirtschaft brewery is also pleasant with its rustic-style vaulted ceiling.

Bib Gourmand • Vegan. "Fine Natural Dining" is the concept here at this inviting restaurant. Charming staff serve up vegan cuisine in the form of a three- to seven-course tasting menu – it's also possible to order à la carte. The buckwheat gnocchi, beetroot and sesame cream serves as a fine example of the intriguing dishes available. Made with seasonal vegetables, the creative, plant-based dishes are packed with flavour, and they are popular with international visitors and locals alike. In summer, the best place to dine is on the terrace out front.

Bib Gourmand • Creative, Modern Cuisine. Representing the fourth generation at the helm, Roman Pfaff has brought a breath of fresh air to this charming traditional restaurant; the inviting garden terrace is a wonderful spot to kick back with a view of the greenery! The quality ingredients are sourced almost exclusively from the (Lake Constance) region – information about their provenance features on the menu – but international flavours come into play too. In addition to one or two classics, the team cooks up modern-inspired dishes such as "Courgette yoghurt chilled fruit soup, lemon oil feta & almond thyme crunch" and "Roasted Allgäu carp fillet, yellow tomato and caper sugo, herb couscous". Tip: As the restaurant is very busy, it's advisable to book! There are also two rather simple but lovingly designed holiday flats right next door in the charming Hexenhäusle.

Bib Gourmand • International, Modern Cuisine. Having gained many years of experience in the fine dining sector, Marcel and Miriam Hertrampf have opened this laid-back little restaurant. For starters, the location is lovely: the street lined with tall trees and buzzing with a lively atmosphere has a charm all of its own – the terrace on the wide pavement is especially inviting. In the kitchen, patron Marcel serves up aromatic modern fusion cuisine, drawing on a wealth of culinary influences from Spanish to Asian. The cuisine is predominantly vegetarian, with fish and meat used sparingly. Flavoursome dishes are served as an eight- or 10-course sharing set menu or à la carte. "MaMi's Bolo" is especially delicious: a spicy beef bolognese wonderfully refined with Asian spices and served on crisp little gem lettuce with sour cream and crispy onions. The service team led by hostess Miriam is charming and professional. As a trained sommelier, the chef's sister provides very sound wine recommendations; the list features over 200 labels.

Bib Gourmand • Classic French. What a charming place! The classic bistro feel of this compact restaurant in Kreuzberg is inviting. Cordial, attentive and professional service also contributes to the pleasantly relaxed yet sophisticated atmosphere. In the kitchen, chef-patron Yann Mastantuono, who hails from southern France, gives expression to his passion for French bistro cuisine. Be sure to try the charcuterie, eg the "Bauernterrine". The "gambas tartare, citrus fruits and bottarga" or "veal tongue in charcutière sauce, grenaille potatoes in butter" are unfussy and delicious. In summer, head for the secluded terrace.

Bib Gourmand (Green Star) • Country cooking. This restaurant in a fabulous countryside location boasts a delightful garden and terrace. Inside, the decor is a winning blend of tradition and modernity. The Meier family also runs the gorgeous HILZHOF, a hotel with chic guestrooms, and the compact fine dining restaurant HIO. At MEIER, the really delicious cuisine perfectly reflects a house motto that translates as "the field cooks". They make use of organic produce sourced from the region or even from their own vegetable field or herb garden. Culinary pleasure and sustainability go hand in hand here. Charming front-of-house team.

Bib Gourmand • Country cooking, Seasonal Cuisine. The Michel family have always run their restaurant with great dedication, and now the fourth generation is at the helm. Two brothers make this an experience to remember: Wolfgang draws on good produce to cook tasty dishes ranging from traditional home-style fare to refined cuisine. Stefan will be delighted to recommend the right Franconian wine to go with your food. Plus well-kept guestrooms.

Bib Gourmand (Green Star) • Farm to table, German. Bio-Landhotel Moarwirt is an idyllic escape and on top of that they serve fantastic food! This lovely inn, so typical of the region, boasts a gorgeous interior with modern Alpine-style decor. In this setting, diners tuck into freshly prepared regional cuisine made using predominantly local organic produce. The potato dumplings are a must! The restaurant raises its own chickens and sheep and has a small vegetable and herb garden. In summer, the beer garden overlooking the Isar Valley is the place to be. If you want to stay a little longer, cosy guestrooms are available.

Bib Gourmand • Country cooking, Farm to table. Nestled in a picturesque spot not far from Salzburg, the attractive Gut Edermann hotel awaits you with tastefully designed guestrooms and a 2 700m2 spa area, as well as appealing dining options. In a warm and welcoming setting, friendly waitstaff serve up flavoursome seasonal dishes such as veal topside terrine with wasabi, pumpkin and lemongrass, or young venison ragout with chestnut spaetzle and wild lingonberries. Alongside a set menu, there is also an appealing à la carte selection. Tip: Be sure to book in advance.

Bib Gourmand • Traditional Cuisine. This charming bistro set up in a pleasantly light and airy space is an attractive alternative to the fine dining restaurant. The food here is also top-notch, with Michael Quendler preparing delicious seasonal cuisine in the open kitchen. Much of the food also draws on tradition and showcases the region. Take, for example, the variation of Lambachtal salmon trout or the pan-fried Eifel pork blood sausage – two knockout dishes that linger in the memory. An appealing selection of wines is also on offer. Cordial service with a personal touch.

Bib Gourmand • International, Traditional Cuisine. What started as a shop selling eggs and butter later became a delicatessen and today this spot is a popular bistro with a pleasingly lively urban atmosphere and an open kitchen. The tasty dishes include German classics such as currywurst and Wiener schnitzel, but also international dishes. The food is accompanied by decent wines by the glass, and the service is friendly. Open from noon to 8pm, last orders 6.30pm. NB: They don't take reservations at lunchtime – so come early, as the place gets very busy.

Bib Gourmand • International. Diners are bound to enjoy their time here! This restaurant in the trendy Schanze district has a delightful ambience, the service is informal and friendly, and you can certainly expect to eat well. The delicious food follows the seasons and draws on international influences. Opt for the five-course set menu. Excellent and reasonably priced short wine list.

Bib Gourmand • Japanese. This Japanese brasserie in a bustling neighbourhood of Prenzlauer Berg entices diners with an interesting range of Japanese specialities in the evenings – including sushi and sashimi, of course. The flambéed toro nigiri, for example, is a treat. Other draws of this place include competent service courtesy of a friendly and down-to-earth front-of-house team, and the pleasingly bright and modern minimalist-style interior, complete with a small sushi counter, where you can see the chefs at work. In summer, the outdoor tables shaded by trees are highly coveted.

Bib Gourmand • Austrian, Traditional Cuisine. In her cosy restaurant, Johanna Nußbaumer recreates a little bit of Austria in the heart of Berlin. Ensconced in a side street off Kurfürstendamm (aka "Ku'damm") since 2008, it has become an institution and an essential fixture. "Authentic... Traditional... Austrian" is the motto here. Tafelspitz aspic on a shallot vinaigrette, Viennese beef goulash with bread dumplings, or apricot dumplings with sweet buttered breadcrumbs are some shining examples. The good selection of wines also originates in the chef's homeland. The restaurant is popular and doesn't have an excess of tables, so be sure to make a reservation! Tip: There are also excellent options to be had at Nussbaumer Heurigen on Breitenbachplatz in Zehlendorf.

Bib Gourmand • Sharing, Regional Cuisine. Here at the Seegut Zeppelin hotel restaurant, the dedicated team led by executive chef Philipp Heid and head chef Michel Müller presents a laid-back sharing concept featuring light, modern fare. Mouthwatering examples include buckwheat spaetzle with Heggelbach cheese, kale and buttered breadcrumbs, or smoked beetroot with Alb-Leisa lentils, herb cream, and caraway. The menu is predominantly vegetarian, but there are also meat options. There's no traditional menu progression, so feel free to order as you please – although sharing is encouraged, it isn't mandatory. The dishes are arranged according to their flavour profiles, eg fruity, spicy, with roasted notes, earthy, plant-forward… There is an extensive selection of alcohol-free alternatives alongside fine wines. The decor is contemporary and upscale, but the atmosphere is comfortably relaxed. They also have a terrace overlooking the lake and the Alps.

Bib Gourmand • Traditional Cuisine. This is the more relaxed alternative to Poppenborg's more traditional eatery. Try the Atlantic sea wolf with mustard sauce or the Westphalian-style boiled top-side of veal. Pretty garden terrace.

Bib Gourmand • Farm to table, Country cooking. It is hardly surprising that this restaurant is so popular. As well as charming and attentive service, diners are drawn by the regionally influenced cuisine conjured up by chef-patron Sven Molitor. Made using carefully selected ingredients, his dishes reveal talent and good craftsmanship. They are down-to-earth, but also show a certain finesse here and there. On the menu, for example, the delicious spinach and cheese dumplings will whet your appetite. The likeable traditional family-run hotel Die Post offers well-kept, contemporary guestrooms for overnight stays – an ideal base for exploring the beautiful surroundings of the village, which is located in the Meerfelder Maar volcanic crater.

Bib Gourmand (Green Star) • German, Seasonal Cuisine. "Regional" is more than just a name here; it's a core principle. Fully committed to sustainability, Timo Plenter and Ina Stuke have been running this tradition-steeped restaurant in the town centre since September 2022. The chef-patron draws on locally sourced seasonal ingredients, and partners with regional suppliers to craft his flavourful dishes. There is a four- to six-course set menu, which also comes in a vegetarian version. A cheese course can be added as an optional extra. The interior decor marries modern and rustic elements. Warm and attentive service. In summer, a few tables are set up in front of the restaurant for al fresco dining.

Bib Gourmand • Modern Cuisine, Seasonal Cuisine. This urban-cool restaurant in the building of publishing house Suhrkamp-Verlag has a sleek design with its floor-to-ceiling windows, and the open kitchen in the middle is the defining feature of the space. The seasonal dishes prepared in view of diners are pleasingly intelligible and without unnecessary flourishes. The affordable lunch deal is also very popular. Their true feel-good dishes range from "fennel risotto, radicchio" to "mackerel, corn, tomatillo". In summer, the lovely terrace is a real draw. The restaurant has many regulars, so it's best to book.

Bib Gourmand • Mediterranean Cuisine, Farm to table. It's a real treat to eat here! In this classic restaurant, Sergio and Kerstin Corona work as a well-coordinated team, providing charming service and Mediterranean-inspired cuisine. In addition to the "Méditerranée" and "Corona" set menus, from which you can also choose à la carte, there is also a bargain to be had in the three-course lunch menu.

Bib Gourmand (Green Star) • Organic, Country cooking. For the Tress family, everything revolves around organic food, with a focus on vegetarian and vegan cuisine. The complex, carefully considered dishes win diners over with their depth of flavour and aroma – the pea and broad bean tartare, for instance, makes a lasting impression. Meat can be ordered as a side dish – here, they follow the principle of nose-to-tail eating. The portions are kept on the smaller side, so sharing is a good option if you would like to try a variety of dishes. All the wines to accompany this regional cooking are Demeter-certified. It's lovely to sit on the terrace in the shade of a chestnut tree. Tip: Should you wish to stay over, there is the guesthouse opposite.

Bib Gourmand • Country cooking, Farm to table. If you are a fan of fresh and seasonal regional cuisine, the Bogner family's restaurant will be right up your street. This place is cosy and the service comes courtesy of friendly and well-drilled waitstaff managed by the lady of the house. As for the wine, the focus is also on the region. In summer, the leafy courtyard terrace is in great demand. You can also spend the night in one of the well-kept, comfortable guestrooms.

Bib Gourmand • Farm to table, International. A pleasantly straightforward concept that goes down well with restaurant-goers. The seasonal and internationally influenced cuisine is served in a friendly, modern atmosphere. The à la carte menu is complemented by daily specials on the board. At lunchtime, there is an additional dish of the day. For those with a sweet tooth, the counter displaying fine home-made pastries is a highlight! Attentive service. The terrace – in a traffic-calmed area here in the middle of the city – is also pleasant. There is a pretty holiday apartment for overnight stays.

Bib Gourmand • Country cooking, International. This family-run restaurant serves delicious, fresh food made with choice ingredients. Alongside the interesting "Chef's Menu" and classics, the specials are written up on the blackboard – it is well worth taking a punt on the likes of "house-made venison patties with juniper cream" or "medallions of Breton monkfish with saffron sauce". Add to that attentive service, a friendly atmosphere and a lovely terrace. Tip: The guestrooms feature an attractive blend of warm wood and sleek design.

Bib Gourmand • Classic Cuisine. The historical Rührberger Hof estate, which is home to this long-established family business, has been around since 1902. The fact that it was once used for farming is no longer apparent today. The pleasingly modern interior is an attractive setting in which to savour the excellent cuisine of brothers Christoph und Felix Düster. This is based on classical foundations and takes its cue from the region and the seasons. At lunchtime, the reasonably priced set menu of the day is very popular. There are also well-kept contemporary-style guestrooms.

Bib Gourmand • International, Regional Cuisine. Another iteration of the Finkbeiner family's Traube Tonbach suite of restaurants. The interior is minimalist and modern, airy and light, with a terrace boasting a great view of the valley. They serve a pleasant mix of international cuisine, seasonal dishes and regional classics, plus steaks cooked on the Lavastein grill. The service courtesy of well-trained staff is very friendly. Incidentally, the place is named after the good forest spirit from a Black Forest fairy tale.

Bib Gourmand • Classic Cuisine, Home Cooking. Conscious of their long family history (the restaurant is now run by the seventh generation), the owners here are committed to maintaining their traditions yet the food remains resolutely down-to-earth. Charming historic ambience, plus warm and welcoming staff. Simple, tasty dishes take pride of place, inspired by regional and seasonal produce. A vegetarian menu is also available.

Bib Gourmand • Country cooking. Run by Stefan Pumm and his charming wife Anja, this restaurant serves delicious regional fare made from the freshest ingredients. Alongside the set menus, there is a well-curated à la carte selection. Highlights include house-made potato gnocchi with green asparagus, and Spessart beef shoulder braised in red wine. A perennial favourite: Chateaubriand with Béarnaise sauce, served for two. Dine in the elegant wood-panelled dining room or out on the lovely terrace. Well-appointed guestrooms.

Bib Gourmand • Regional Cuisine, International. Here at the Naturhotel Rebling, situated at an altitude of 610m, you can expect not only spectacular views of the region (with visibility up to 100km on a clear day), but also delicious cuisine imbued with seasonal flavours. Katharina and Erich Schwingshackl invite you to experience HEIMATKÜCHE, an appealing alternative to fine dining restaurant ESSKULTUR. Katharina manages the restaurant floor, providing friendly and attentive service, Erich cooks up dishes such as South Tyrolean Schlutzkrapfen (stuffed pasta) with brown hay-milk butter, or game ragout with organic egg spaetzle. The Wiener schnitzel is also to be recommended. You can opt for a four-course set menu or go à la carte. They also have their own game reserve with deer and a few Galloway cows, as well as their own fruit trees and spring water. The dining areas are inviting, ranging from small cosy spaces to bright and welcoming rooms with amazing views that can also be taken in from the balcony terrace in summer. In addition to comfortable guestrooms, overnight guests have access to a lovely spa suite.

Bib Gourmand • Country cooking, Classic Cuisine. Christoph and Sandra Schäck have brought to life this picture-perfect hotel. The atmosphere in the wood-panelled dining rooms is really cosy, the service is very friendly, the cuisine is ambitious and tasty – the emphasis is on regional ingredients and seasonal produce. There is also the appealing Strumbel Bar and a number of extremely well-kept rooms.

Bib Gourmand • Country cooking, Classic Cuisine. Boasting a lovely lakeside location on the marina, this restaurant offers a popular terrace as well as its “Badische Weinstube” and panoramic “Alois” dining rooms. Flavourful and classic artisan dishes feature on the menu. Tip: the local classics ("Alemannische Klassiker"). Accommodation is also available – the “boathouse” and rooms with views are particularly recommended.

Bib Gourmand (Green Star) • Country cooking, Farm to table. Warm hospitality with a personal touch is the hallmark of Sennhütte. Since 1918, the Grether family have put their heart and soul into this place, and that certainly goes for the food. Whether in hearty, traditional dishes or slightly more elevated fare, regional produce is used for the most part. The space is divided into various cosy dining rooms or you can eat out on the lovely verdant terrace. Tip: Branded as "Alemannisch Agrichtet", a different, long-forgotten regional classic from the Southern Black Forest and the tri-border region is revived each week. Cold platters (Vesper) and cakes are available throughout the day. The property even boasts its own distillery, smokehouse and Alpine dairy. Attractive, comfortable guestrooms.

Bib Gourmand (Green Star) • Seasonal Cuisine, Traditional Cuisine. The trip to the Hegar family's restaurant just outside Bonndorf is definitely worth it! Nestled in a quiet valley, surrounded by woods and meadows, the setting could not be more idyllic. There's an inviting terrace, but you can also enjoy the view from inside. The cuisine is regional and seasonal, including French and Mediterranean influences. The dishes are meticulously crafted and packed with flavour. Great care is taken to source ingredients that reflect the restaurant's commitment to sustainability. The wine list showcases a number of gems from the region, with a special emphasis on Baden Burgundy – the selection of half bottles is excellent. In the hotel of the same name, there are cosy, modern guestrooms and a beautiful sauna house, plus a natural swimming pond. And so that you can really unplug and unwind, there's no Wi-Fi or mobile phone reception!

Bib Gourmand • Classic Cuisine, Seasonal Cuisine. The Großhammer family runs this long-standing regional institution with genuine passion. For many years, it has been a beacon of consistency and quality. Their flavoursome dishes are oriented towards the seasons, with regional ingredients taking centre stage. In addition to the four-course set menu, you can choose à la carte from options such as cream of pumpkin soup or crispy farmhouse duck. Occupying three levels, the interior has a rural feel, and is complemented by a lovely terrace. Cordial and seamless service. Practical for motorists: large car park.

Bib Gourmand • Country cooking, Seasonal Cuisine. This well-established restaurant with its spruce little hotel has been run by the same family for three generations. Each dining area has quite a different style, from rustic to pleasingly contemporary, plus there is a delightful terrace. The menu features a diverse range of options, from comforting regional fare such as half a rotisserie chicken, or "Grandma Hilde's Rohrnudel" (oven-baked yeast dumplings) for dessert, as well as modern, seasonal and internationally influenced dishes. Vegetarians are well catered for, too. Fantastic value for money!

Bib Gourmand • Contemporary, Fusion. Located in the beautiful Old Town, this is a fashionable restaurant and bar. The decor and background music are very much on trend and lend this laid-back establishment something of a club atmosphere. The intriguing international menu features flavoursome options including "Sticky's Breakfast, Imperial Caviar, vodka shot" or "flamed salmon, ponzu, sushi rice, spicy radish, ginger". Alternatively, you could opt for the three-course "Sticky Styled" surprise menu – for the whole table – with dessert available as an optional extra. Friendly service. As well as wines, there is an extensive selection of cocktails, another big draw. In summer, a few tables are set out on the terrace in front of the restaurant.

Bib Gourmand • Regional Cuisine, Farm to table. Since January 2025, Gasthof zum Bad has had this interesting alternative to its fine dining restaurant for evening meals – and diners have been lapping up the pleasingly unpretentious concept. Chef-owner Hans Häge serves up delicious regional classics that draw on his family's traditional recipes. Don't miss out on enticing options on the menu such as rump steak of Bavarian beef or lentils with spaetzle & Vienna sausage, or "Badwirt's Maultaschensuppe".

Bib Gourmand • Country cooking, Farm to table. Brothers Claus and Rainer Weitbrecht are carrying on the tradition of their parents' business – the dedication of the whole family is palpable. As head chef, Claus Weitbrecht delights diners with both Swabian and international cuisine, including vegetarian dishes. The craftsmanship and harmonious flavours are excellent in equal measure. There is also a well-curated wine list. For a more upscale alternative, head to the hotel's Gourmetrestaurant. Comfortable guestrooms available.

Bib Gourmand • Country cooking, Traditional Cuisine. This gem of a restaurant brimming with traditional Bavarian charm serves exceptional food in an inviting rustic setting. It is understandably popular, so be sure to book well in advance! Andreas and Michaela Hager form a harmonious team and this is clearly reflected in the delicious dishes they craft. Their short menu showcases superb local ingredients in classic dishes such as liver dumpling soup, Tafelspitz (prime boiled beef) with horseradish or salmon trout fillet with a mustard sauce. The 3-course menu is also interesting. Service comes courtesy of a friendly front-of-house team.

Bib Gourmand • Farm to table, Country cooking. You will certainly eat well at Andreas Imhof's restaurant. The cuisine is shaped by regional influences and stands out for its craftsmanship and flavour. Ingredients are selected with seasonality in mind. Diners can choose between a well-curated à la carte selection and a three-course set menu. Dishes made with Allgäu heifer, for example, are popular. The bright and inviting interior has a sleek, modern design; outside, the beer garden is presided over by an impressive lime tree. Tip: A budget-friendly lunch special is served daily.

Bib Gourmand • Farm to table, Country cooking. Hotel BEI SCHUMANN has unveiled its new culinary concept, uniting the long-established WEBERSTUBE and zweiTRAUM in a single restaurant. The kitchen is guided by a strong sense of regional identity and seasonal availability. Diners can opt for a three- to six-course menu with optional wine or alcohol-free pairings, or choose from an à la carte selection including dishes such as "pumpkin essence, dark bread dumpling, apple, chives" or "organic carp fillet in beer batter, warm potato and swede salad, lemon remoulade".

Bib Gourmand • Farm to table, Mediterranean Cuisine. The restaurant is wonderfully cosy with its rustic exposed timber frame and dry-stone interior. Michael Knöll conjures up cuisine that combines Mediterranean and regional influences, making use of excellent produce to deliver flavoursome dishes. Choose between à la carte options and seasonal set menus, including a vegetarian version. They also have lovely and well-maintained guestrooms.

Bib Gourmand • Country cooking, Farm to table. This destination is sought after for all the right reasons, from its cosy, rustic interior and charming courtyard to the friendly service. Not least, the seasonal cuisine wins diners over with its freshness and flavour – take, for instance, the roast wild boar served with house-made potato dumplings. Chef-patron Klaus Markert champions honest craftsmanship and quality, complemented by a fine selection of regional wines. Tip: Try the estate's own premium schnapps. Charming guestrooms are available, and breakfast features house-made fruit preserves.

Bib Gourmand • Country cooking. This really lovely restaurant is deservedly popular. Accommodated in a converted 500-year-old farmhouse, it boasts a charming dining area with a cosy atmosphere, and an eye-catching old Swiss church window. In the small open kitchen, chef-patron Thomas Hausin conjures up fresh, regional dishes that are rife with robust flavours and won't break the bank. Attentive service courtesy of the friendly hostess. N.B. Different opening hours in summer.

Bib Gourmand • Country cooking, Seasonal Cuisine. Here, diners can look forward to really good food which is both fresh and seasonal, as well as cordial service. Everything is pleasantly down-to-earth – just as you would expect in a wine tavern. The wine and game, like most of the produce, come from the region. Whether you opt for the classic rump steak, one of the daily specials or a vegetarian dish, be sure to leave room for the molten chocolate cake – just heavenly! Delightful courtyard terrace. In short: a fun dining experience!

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. With his Weinstube (or "wine tavern"), Christian Beck, son of the owner of the hotel and restaurant Heiligenstein, also located in Neuweier near Baden-Baden, has brought a new layer of culinary enrichment to the village. The cuisine here comprises regional, seasonal and Mediterranean dishes. Vegetarian dishes and small bites are also available. Regional wines are offered. Friendly service in a cosy interior that blends tradition and modernity. The terrace is also lovely.

Bib Gourmand • Regional Cuisine, International. Standing in the heart of the beautiful old town is this house with a strikingly painted facade. The many regulars appreciate the pleasant, contemporary-rural ambience, charming service and fresh, tasty dishes, such as marinated salmon with wasabi and cucumber or braised venison with bread dumplings and vegetables. Small terrace in summer.

Bib Gourmand • Country cooking, Farm to table. This restaurant serves as a delightful alternative to the fine dining restaurant at the long-established Weißes Roß spa hotel. The flavoursome regional fare is made with fresh seasonal produce – the meat is from the hotel's own butchery. As well as the classic Wiener schnitzel, the menu features appealing dishes such as "lake trout, salsify, fig, quinoa". You can choose à la carte or, in the evening, take a punt on the four-course surprise set menu. As for the decor, it runs the gamut from charming and traditional, to stylish and chic, to modern and elegant. Attentive and extremely cordial service ensures a seamless dining experience.

Bib Gourmand (Green Star) • Farm to table, Creative. This restaurant is located close to the 13C Cistercian monastery and its Baroque church. Inside, the decor is chic, modern and laid back, and the kitchen is open to view. The dishes served here are pleasantly down to earth and packed with flavour, and put the emphasis on sustainability. Ingredients are chosen according to the season and predominantly sourced from within a 50km radius. Opt for the six-course set menu – with meat or vegetarian – or go à la carte. A vegan option is also available upon request in advance. One standout recommendation is the rich beetroot prepared in various textures and served with flakes of aromatic yet mild goat's cream cheese. Interesting: They make their own gin. Comfortable accommodation is available at the small Klosterhotel.

Bib Gourmand • Country cooking, Home Cooking. In the second restaurant of the hotel Landgasthof Burkhard, the cuisine is somewhat simpler, which does not detract from the quality. Dishes range from cordon bleu to sea bream with lemon. The dining areas are cosy and prettily done out – you can choose to enjoy your meal in the Wirtsstube or the Esszimmer. The inner courtyard terrace, which is shared with the Kaminstube, is also very appealing.

Bib Gourmand • Seasonal Cuisine, International. Located in the centre of Bahnhofsviertel – a stone's throw from Moseleck, a legendary rustic pub – this pleasingly unpretentious establishment is a delightfully laid-back setting in which to savour good food or a cocktail. Dishes are designed for sharing. Options range from the hearty "quail, demi-glace, flatbread" (eating with your hands is allowed) to the more sophisticated "crudo, blood orange, horseradish". Be sure to sample something from the cocktail menu! "Yaldy", by the way, is a Scottish exclamation of excitement and enthusiasm. Tip: Definitely make a reservation – this place is always packed!

Bib Gourmand • International, Contemporary. It is well worth making the trip to Jacqueline and Alexander Hahn's restaurant in the Hohensachsen neighbourhood, where you will be rewarded with a pleasant atmosphere and really good food. Not only is the quality spot-on, but there is also an impressive array of dishes, ranging from classic options like Zwiebelrostbraten or Wiener schnitzel to international offerings such as Kashmir curry soup or beef fillet tataki. Food is served in an upscale, tastefully modern setting featuring clean lines and soothing tones.

Bib Gourmand • Country cooking, Farm to table. A pretty and cosy restaurant with rural flair, serving seasonal and regional cuisine. Here, you can look forward to flavoursome dishes that pack a punch. The extensive menu features mouthwatering options such as pan-seared char fillet on asparagus and potato ragout, the classic cold roast beef with remoulade, pan-fried potatoes and salad, or the smoked braised meat and medium-rare rump of Holstein beef on a bed of potato and root vegetables. Be sure to save some room for dessert, too. Steeped in tradition, this family-run business – now in its fourth generation – also has attractive, comfortable guestrooms for overnight stays.

Bib Gourmand • Seasonal Cuisine, German. As the name suggests, the emphasis here is on fish dishes. The menu features, for example, house-made fish soup with rouille sauce and baguette, or perch fillet in a garlic and herb butter with parsley potatoes, but there are also meat and vegetarian options. The grappa and brandy selection is really impressive and might tempt you to stay for a nightcap. In fine weather, the best spot is the terrace overlooking the lake. Tip: Right next door, you can purchase fish specialities to take home. A stroll along the lakeside, which has a jetty for small boats, is also recommended. Good overnight accommodation available. Motorists will be pleased to know there is a large private car park.

Bib Gourmand • Country cooking, Seasonal Cuisine. This inn has existed since 1683. Matthias Schwer is the 4th generation of the family to carry on the tradition. Here, just outside St Märgen at an altitude of approx. 1 030m, a father-and-son team cook up quality seasonal fare, including local game, and classics such as maultaschen and schnitzel. There is an à la carte menu, the "Tradition" set menu and the vegetable "Gemussmenü" (only by ordering in advance). Comfortable guestrooms and holiday apartments for overnight guests.

Bib Gourmand • Classic Cuisine, Regional Cuisine. This inn is everything you could wish for! Your cordial hosts, Ulrike and Manfred Kreger, put their heart and soul into running this popular restaurant. He is the chef and specialises in regional cuisine – one of his specialities is pike-perch from the Rhine, which is practically on the doorstep! Another equally delicious option is the herb-crusted rack of lamb with mint sauce, grilled watermelon and gnocchi. In summer, the tables in the garden to the rear of the building are in high demand. Smart guestrooms available for overnight stays.

Bib Gourmand • Country cooking. A fun place to eat! This handsome historical half-timbered house has been in the same family since 1750. Sit back in the delightful wood-panelled interior as the cordial front-of-house team brings out really good Baden cuisine, which can also be enjoyed on the terrace in summer. The menu includes dishes such as pikeperch-salmon dumplings, and stuffed guinea fowl breast with a chive cream sauce to whet your appetite. Tip: Sample the tempting little starters and desserts (look for the "Versucherle" sections on the menu)! With some 500 labels, the wine list is excellent. To take home: house-made cherry and plum brandies. The establishment also has well-kept guestrooms.

Bib Gourmand • Traditional Cuisine. This is a friendly and welcoming restaurant with a lively atmosphere – the sort of place you'll want to return to again and again! With over 150 years of tradition to its name, it boasts a spruce, upscale interior. Service is provided by a friendly and knowledgeable team, and, last but not least, the food is delicious. Made using high-quality ingredients from carefully selected suppliers, it is pleasantly down-to-earth and authentic, the craftsmanship is exceptionally precise, and the dishes are presented in a visually stunning manner. In addition to the menu of the day, there are the "Vaas Classics", for instance Swabian-Hall roast pork. The impressive wine list comprises a remarkable range of vintage wines from various producers – predominantly from Germany and France, but also from Austria and other Old World countries. The hotel of the same name has comfortable guestrooms.

Bib Gourmand • Portuguese, Mediterranean Cuisine. Experience a slice of Portugal in Hamburg! The setting, a heritage-protected historical forge, exudes traditional German charm with its authentic decor and period open fireplace. It makes for a pleasantly laid-back atmosphere in which to tuck into delicious freshly made, fuss-free tapas. The chef-patron serves up genuine Portuguese cuisine but incorporates international influences. Try, for example, her "barbecued calamari, marinade, garlic" or "roasted miso cauliflower, white bean purée, coriander chimichurri". The well-curated wine list is dedicated to Portuguese labels.

Bib Gourmand • Farm to table, Modern Cuisine. The Stoiber family put their heart and soul into running this modern restaurant. Their commitment is particularly evident in the excellent cuisine, which follows the seasons and draws on quality ingredients. There are three set menus, one of them vegetarian, and all courses can also be ordered à la carte. Mouthwatering creations include beetroot with porcini ice cream, quail and mushrooms, or cream of sweetcorn soup with wild prawn, polenta and popcorn. Diners are treated to attentive service in an inviting setting: Pale wood, clean lines, exposed concrete and restrained decorative details create a refined, minimalist feel. The terrace in the front garden is ideal for warm summer days. For overnight stays, there are two categories of contemporary guestrooms: "Design" (in a new building) and "Classic" (in the original building).

Bib Gourmand • Farm to table, Seasonal Cuisine. The inn has been in the Restel family since 1969 and is now run by the second generation. Their consistently high level of dedication is crystal clear in the delicious, seasonally inspired cuisine. The à la carte dishes and set menu are complemented by a well-curated wine list featuring local wines. The friendly service is a bonus, and a table on the leafy terrace is also a lovely option. They have nice guestrooms, should you care to stay longer.

Bib Gourmand • Country cooking, Classic Cuisine. Set in a spruce country house, this establishment has been run with great dedication and a sense of tradition by nine successive generations of the same family for over 200 years. Taking its cue from the seasons, the ingredient-led cuisine is flavoursome. Asparagus dishes are served in spring, game and goose in winter. For those with a sweet tooth, the meringue with cream, vanilla ice cream and egg liqueur is a must-try! Food is served in the cosy interior or out on the gorgeous terrace.

Bib Gourmand • Country cooking, Traditional Cuisine. Having made a name for itself decades ago, this restaurant is a local institution. It specialises in both fine dining and traditional Swabian fare that is made with high-quality ingredients, delicious and reasonably priced. The Maultaschen are a standout. When it comes to meat products, they have their own on-site butcher shop to fall back on. The specials, which change every day, are especially popular. Although dominated by regional selections, the wine list also boasts a range of Bordeaux, including some iconic names. Tip: Pick up some soups, sauces, sausages and meats from their shop. The ultra-modern apartments in the annexe are ideal for long-stay guests.

Bib Gourmand • Greek, Contemporary. A unique and special experience in which the chef does the cooking next to your table or at the wood-fired grill in front of you while you are seated at the counter. In addition, there’s also a bakery at the front of the establishment offering delicacies baked in ovens distributed around the room, that dispense their enticing aromas to add to the sensorial experience. Renowned chefs Giannis Loukakis and Spiros Pediaditakis run this small space in the charming Pangrati district of the city, where the young and relaxed vibe provides the backdrop for uncomplicated cuisine that is nevertheless full of personality and prepared with fresh, seasonal ingredients. The menu is refreshed every day, with dishes superbly cooked in the wood-fired oven taking centre stage.

Bib Gourmand • Mediterranean Cuisine, Fusion. This restaurant has reinvented itself over the years and what started out as a small tavern is now a vibrant multi-cultural dining space. Occupying an old Greek house with a charming covered patio near the Kerameikos archaeological site, it provides the perfect setting in which to sample contemporary international cuisine. Run in relaxed fashion by the Alexopoulos brothers, the restaurant serves dishes that combine Greek heritage with the brothers’ passion for Spanish cuisine, with fire and smoke adding the finishing touch to the flavours on offer. Choose between à la carte options and a six-course tasting menu entitled Taste of Cerdo Negro. We can highly recommend the homemade bread as well as the “Welcome to Cerdo Negro” starter.

Bib Gourmand • Barbecue. If you’re a fan of smokehouse-style dishes teeming with flavour which take the American barbecue concept to another level, you’ll want to add this eatery to your list, as you won’t find anything remotely similar anywhere else in the city. This informal restaurant focuses on “Low & Slow” barbecue, featuring both à la carte options and a seasonal tasting menu that includes meticulously curated pairings of wine and classic old-fashioned cocktails. Head chef Elena Kaperda is also the face of the “Lick the Spoon” project—a unique patisserie workshop.

Bib Gourmand • International. Although located away from the tourist heart of the city, Jerár is winning new fans thanks to the cuisine on offer here. In this spacious and informal restaurant with a kitchen that opens out on to the dining room, chef Charis Nikolouzos showcases internationally inspired cooking that combines Greek roots (thanks to his connections with small-scale producers who supply him with his fresh ingredients) and French and Italian culinary detail. On the à la carte, featuring abundant dishes made for sharing, we particularly liked the Cacio e Pepe with “Mikrolimano Shrimp”.

Bib Gourmand • Fusion. This new Nolan 2.0 version of the restaurant has chef Michalis Nourloglou in charge of the kitchen, where he follows the same concept and conjures up a combination of Greek cuisine with other dishes from around the world. The menu here is simple and concise, with options that include sea bream tartare, made with fresh fish of the day and served with dried fruits and a hint of citrus, and the mouthwatering shredded and breaded beef cheeks on a bed of cream along with a topping of truffles. The ambience here exudes relaxed joviality and a light, airy feel thanks to the large windows, and is enhanced by excellent service.

Bib Gourmand • Greek. This restaurant boasts a concept that takes guests back in time thanks to its focus on the flavours of bygone days. At Pharaoh you won’t find modern cookers as every dish here is cooked using wood or charcoal as in olden days, endowing everything with a sense of simplicity and authenticity. The decor is a show in itself, with its combination of modern and industrial styles, open-view kitchen, plus a spacious balcony on which to enjoy your meal. Chef Manolis Papoutsakis’ cooking revisits Greece’s culinary traditions, but with a contemporary touch, as witnessed in dishes such as Tarama with bottarga, Dolmadakia, Chestnut stew, Slow-cooked lamb with Greek traditional pasta, Galaktoboureko (Greek custard dessert)... In the evening, a DJ adds to the atmosphere with music played on vinyl discs, so if you don’t want to miss out make sure you book in advance.

Bib Gourmand • Dumplings. The shop has a traditional feel to it. Green wooden window frames on the wall are reminiscent of old-time Hong Kong. Dumplings are handmade daily and only the freshest ingredients are used in the fillings. Try their most-ordered item lamb and Peking scallion dumplings. Or surprise yourself with the specialty, such as mackerel dumplings and cuttlefish dumplings. Shandong roast lamb and meat pie are also recommended.

Bib Gourmand • Taiwanese. After the restaurant What to Eat shuttered in 2024, one of the owners opened Art & Taste on the same spot and with the same kitchen team – they deserve praise for the well-made Taiwanese classics and small bites. For their signature braised beef noodle soup, choose between ribs, tendon, shank and a mix of tendon and shank. The broth imparts a robust flavour to the bouncy textured noodles. Don't miss the cheese and egg crêpe – another highlight.

Bib Gourmand • Xinjiang. Despite being somewhat out of the way, lamb-lovers gather here in numbers for items such as stewed lamb and mutton skewers, prepared by the Xinjiangese kitchen team. The signature roasted lamb leg is big enough to share between two and needs pre-ordering. Besides lamb, it’s also worth trying the chicken stew with potato and chilli, as well as the Ketik yoghurt drink. The dining room still features the map of the Silk Road on a stretched canvas.

Bib Gourmand • Street Food. Its à la minute banana roti has been reputed for its crispy skin and tender filling since 2019. The shop reopened in 2024 in this spot, with Nutella, Ovaltine, pork floss with mozzarella and new flavours in the menu. It's always busy, so expect to queue.

Bib Gourmand • Street Food. Besides the typical sheng jian bao with soupy pork filling, this shop serves varieties such as shrimp, mala pork, truffle, crabmeat and roe. The buns are springy, brimming with filling, and crispy on the bottom.

Bib Gourmand • Chiu Chow. The traditionally furnished room, which used to be a private club, now specialises in home-style cooking from Chiuchow. Pork tripe soup with salted mustard greens and peppercorns is creamy and rich. Braised goose in spiced soy marinade impresses with a robust meaty flavour and subtle herbal warmth and the buttery, velvety goose liver is a must. Ask about the catch of the day and consider pre-ordering dried seafood like abalone and fish maw.

Bib Gourmand • Chiu Chow. This shop may not be particularly spacious, but that doesn't stop customers coming here for authentic Chiu Chow cooking at wallet-friendly prices. The sliced goose steeped in the aged, spiced marinade boasts a fine texture and deep flavours – refer to the mural for the 10+ spices used. The variety of chilled steamed fish to be had is quite a spectacle, all oily and delicious. Some dishes need to be pre-ordered. Expect to share a table with others.

Bib Gourmand • Shanghainese. The xiao long bao are good enough to justify the long queues – so worry not. Alongside the traditional soupy pork filling, they also come in novelty versions such as black truffle and angled luffa with shrimps. Ingredients are sourced from the same suppliers as its Taiwan flagship and the same kitchen team here delivers food in consistently high quality. Other standouts include double-boiled chicken soup and braised beef brisket noodle soup.

Bib Gourmand • Shanghainese. Late Mr Yang’s first Taiwanese shop opened in 1958 has morphed into a multinational chain with branches all over the world. Although famous for its good service, competitive prices and customer relations, the star of the show is its xiao long bao made on the spot. That said, the noodles also benefit from consummate technique. Try them tossed in house-made scallion puree that bursts with pungent, savoury notes. Expect long queues at peak hours.

Bib Gourmand • Seafood. This well-known place is adorned with dragon motifs, the iconic dragon pillar at the door being the centrepiece. Most guests pick their seafood from the nearby wet market for the chefs here to cook up; others choose from the fish tank on site. Servers will suggest various preparation methods. The baked baby lobster with cheese is a must! Also, try their Cantonese barbecue, but be sure to save room for the steamed egg white custard in roasted coconut.

Bib Gourmand • Cantonese. Hidden in a shopping mall at the foot of Lion Rock, this restaurant has retro decor and mid-century modern furniture in keeping with the menu – a rollcall of yesteryear's Cantonese classics, such as baked egg omelette with fish tripe, which is hard to come by. Their famous squab is dry aged for five days before being smoked with pear wood and deep fried. The dim sum lunch is also hugely popular. Certain barbecue and seafood dishes need to be pre-ordered.

Bib Gourmand • Noodles. This family-run shop is always jam-packed with hungry locals craving Cantonese noodle soup. No matter for dine-in or take-out, expect a reasonable wait. It prides itself on its signature beef brisket – braised one night ahead and steeped in a spiced marinade overnight for silky tenderness and deep flavours. Their oven-grilled char siu is made with pork shoulder and pork neck and has a juicy, springy texture thanks to the fine marbling.

Bib Gourmand • Shun Tak. Fung Shing, once a household name in Mong Kok, was reincarnated as Eton, in a space that oozes nostalgic Chinese flair with its red carpet and dragon and phoenix relief art. The kitchen is run by mostly the same team, and the menu remains broadly similar. Expect Shun Tak classics such as sautéed mandarin fish roll with silky flesh, and angled loofah in a lightly seasoned glaze. Scrambled egg white with milk in Daliang style is also an excellent choice.

Bib Gourmand • Pizza. The divine smell of freshly baked pizza lingers in the air, as the chef – hailing from Southern Italy – devises his short menu of expertly crafted Neapolitan pizzas plus a handful of starters. Made to order using Italian DOP ingredients, his pizza boasts a light, chewy crust, gooey centre and perfectly charred edges. His proud creation of provola e pepe pizza features smoky, creamy mozzarella, juicy tomatoes and a sharp peppery kick.

Bib Gourmand • Street Food. Famous for snacks and noodles made with fish, this stall sells playful items like deep-fried minced fish in the guise of French fries, or fish skin nachos. Fishotto, where minced fish is shaped like rice grains, is also good.

Bib Gourmand • Shun Tak. This long-standing champion of Shun Tak cuisine sports traditional fixtures and fittings. Locals and tourists come for dim sum in the morning, while painstakingly prepared Cantonese favourites and Shun Tak specialities are served at lunch and dinner. Besides signatures like crispy fried chicken and Daliang-style scrambled egg white with milk, don’t miss their sugar egg puff doughnuts available at weekend lunchtime only. Hearty portions to share.

Bib Gourmand • Cantonese. Lined by multi-tier fish tanks, the entrance showcases live seafood from around the world – Hokkaido scallops, Thai marble goby, even Hanasaki crab if you're lucky. Chicken dishes are another strong suit. To avoid disappointment, it's best to pre-order signatures such as double-boiled chicken soup with conpoy and Yunnan ham, braised chicken stuffed with abalone and sea cucumber, stock-poached leafy greens with chicken liver or chargrilled suckling pig.

Bib Gourmand • Noodles. This 20-seater, the HQ of an owner-chef with over 20 years of experience in French cuisine, offers only 12 noodle soups, each with a specific base and topping. Try the ‘cotton chicken’ variety, featuring silky chicken, rich broth and spongy fish maw with layered textures and flavours. The signature flat noodles in beef soup with Sichuanese beef cheek and French-style braised oxtail takes two days to make. House made sorbet is equally impressive.

Bib Gourmand • Street Food. With black sesame seeds ground non-stop by the two stone mills at the door, you can tell what this shop is famous for – sweet black sesame soup, ice cream, pudding… and black sesame rolls prized for their intense flavour and chewy texture.

Bib Gourmand • Chiu Chow. The apt moniker of this Chiu Chow restaurant is Ho Ho Chak, which means ‘delicious’ in Teochew dialect. The three brothers who run the joint also wholesale seafood and fruit, so they have reliable access to the best ingredients. The signature steamed pork patty with mud crab is loaded with buttery roe while the pork is springy and finely textured. Fried omelette with dried radish and ground pork is browned on the outside and custardy on the inside.

Bib Gourmand • Noodles. Traditional shops that make their own noodles from scratch are becoming scarce. Founded in 1946, this household name is among the remaining few. It is famous for its bouncy noodles that impart rich eggy flavour and, although the signature is wonton soup, zhajiang noodles and beef brisket noodle soup are also popular. Try the braised white radish with shrimp roe for the deep umami and briny-sweetness. Expect to share a table when it's busy.

Bib Gourmand • Chiu Chow. Chef Hung, who has enjoyed a career spanning 50+ years, started the brand in 2003, since when it has moved several times. As always, Chiuchow cuisine, especially marinated meat and offal, is the main event. Marinated goose boasts robust meaty flavour and delicate seasoning. Hung’s signature fried rice seduces with pronounced wok hei; goose meat, XO sauce and sakura shrimps add to the complex, alluring depth.

Bib Gourmand • Cantonese. This hole-in-the-wall is always jam-packed and that's down to chef-owner Ng's cooking, not the decor or service. Cantonese stir-fries prevail, alongside a few spicy options. The must-try salt-baked Wenchang chicken is succulent, flavoursome… and tends to run out early. Live seafood is also big on the menu, eg pan-fried prawn in soy sauce or steamed eel in black bean sauce. Reservations are recommended and it's worth pre-ordering the chicken to avoid missing out.

Bib Gourmand • Mediterranean Cuisine. The mint green façade with brushed brass trim leads into a bright airy interior steeped in relaxed bistro vibes. The great value lunch set and dinner tasting menus juggle Italian, Spanish and French flavours in a tribute to the sunny Mediterranean coast. Start with house-made rosemary focaccia, best enjoyed with small sharing plates like charcoal peperonata. The baked Cote d’Azur seabass with crisp skin and juicy flesh is another must.

Bib Gourmand • Street Food. This household name that started out as a street stall in 1979 moved to this spot in 2025. Rest assured: their sweet soups still taste as good as ever! Try the tofu skin soup with ginkgo and Job's tears or the black sesame soup.

Bib Gourmand • Noodles. Kau Kee has been trading since the 1930s and has consequently built up such a huge following that you’ll probably have to line up in the street first to eat here. It’s all very basic and you’ll have to share your table but the food is delicious. Beef noodles are the speciality; different cuts of meat with a variety of noodles in a tasty broth or spicy sauce. Try the milk tea too.

Bib Gourmand • Street Food. Glutinous rice with preserved meat is the must-try with plump, bouncy rice. Feel free to order an extra of cured Cantonese pork sausage or duck liver sausage. Wok-fried rice rolls and pork bone congee are also worth trying.

Bib Gourmand • Street Food. Since 1893, this much-loved shop has been making its own tofu that exudes a deep, rich soy aroma. The tofu pudding is a must-try. With murals that depict tofu being made, the room is styled to attract a younger crowd.

Bib Gourmand • Noodles. It’s inside a local market but easy to spot, thanks to the big yellow sign. Watch the kitchen at work through the glass wall as noodles are made the traditional way – with the chef seesawing on a bamboo pole to painstakingly knead the egg-rich dough for that stringy texture. Secret techniques are deployed to remove the soapy taste of lye and accentuate the eggy flavour. Don’t miss the signature noodles tossed in shrimp roe and oyster sauce.

Bib Gourmand • Cantonese. Its red sign, basic interior and traditional stir-fries all point to an authentic Hong Kong food experience. Claypot rice is only served at night and takes time to prepare, so order it first as soon as you’re seated. The three-rice blend results in a chewy texture and appealing fragrance; the bottom crust is always perfectly scorched. The white eel variety is especially popular; pair it with claypot dishes with excellent wok hei.

Bib Gourmand • Cantonese. With neon signs and a street food stall vibe, the room is a tribute to Hong Kong's dai pai dong culture. Lunch revolves around budget-friendly staples like steamed rice and noodles; the more extensive dinner menu covers various Cantonese stir-fries and claypot rice dishes (cooked to order). Try Chef Fung's three-treasure claypot rice with pork sausage, goose liver sausage and salted pork belly. The tea-scented crispy-skin chicken is also a treat.

Bib Gourmand • Noodles. Since 1956, this branch (and the original shop around the corner) has been packed with customers buzzing in and out. The third generation of the family business still kneads the noodle dough with a bamboo pole, just as it used to be done, for that springy texture. Wontons are made on site with whole prawns and pork; even the crunchy radish pickles are made in-house. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon, too!

Bib Gourmand • Pizza. After moving to Wan Chai, this popular pizzeria is bigger and better. True to the chef’s hometown traditions, classic Neapolitan pizzas and street food like wallet pizza are made entirely with ingredients from Naples. Pizzas such as Margherita or Vesuviana are made to order, baked in an Italian stone oven at 400°C, boasting a puffy, nicely charred crust and gooey centre. Come early if you want to dine in.

Bib Gourmand • Indonesian. For over 30 years, this tiny gem has been famous in the neighbourhood for its authentic Central Javanese cooking. The room feels cosy and youthful after a facelift and the food is as tasty as always. For chargrilled satay exuding an addictive smoky aroma, choose from lamb, pork and chicken varieties. Lontong capgome is sticky rice balls with several side dishes such as beef rendang, opor ayam and pindang egg. Pair with an iced longan drink.

Bib Gourmand • Dim Sum. With custom-made crockery and retro marquetry on the walls and tables, the space feels stylish and spacious. Noodles and buns are handmade à la minute in the glass-clad kitchen, so expect a wait during peak hours. Try their noodles in "gentle" scallion oil – bouncy noodles dressed in the perfect amount of infused oil. The xiao long bao are also exquisitely made with beautiful pleats and soupy pork filling. The combo sets are great value.

Bib Gourmand • Noodles. No one is here for the no-frills interior, typical of any noodle shop in Hong Kong. This 60-year-old establishment is all about Cantonese wonton soup noodles – firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth. The noodles taste equally great when simply tossed in oyster sauce or shrimp roe, the latter also available as a pre-packaged condiment to go.

Bib Gourmand • Cantonese. The menu offers many Cantonese dishes, but steamed minced beef patty with dried mandarin peel, and Yu Xiang eggplant in claypot stand out in particular. Better still, all mains come with complimentary rice, soup and dessert. Their famous hot pots spoil diners with an array of soup bases and good quality ingredients. Those who prefer a little privacy will appreciate the booth seating with sliding screens as dividers.

Bib Gourmand • Cantonese Roast Meats. How far would you go for a bowl of Lai Fan noodles with roast duck leg? Every morning loyal fans line up at the door before this shop opens – that’s how good it is. A fixture in the neighbourhood for over 40 years, Po Kee is hugely popular among locals for its roast meats freshly grilled in the factory behind the shop. Time your visit as roast pork tends to run out before 2 pm and the goose before 4 pm; or you can pre-order to avoid disappointment.

Bib Gourmand • Hunanese. The kitchen team of Hunanese natives boasts solid skills, especially in quick-fried dishes that sport exceptional wok hei. Ingredients such as chillies and smoked pork are sourced directly from farmers in Hunan. The speciality braised pork elbow involves four complicated cooking steps spanning over 10 hours to develop layered flavours and the right texture. Stir-fried pork with Youxian beancurd and spicy organic cauliflower are also worth trying.

Bib Gourmand • Fujian. The original restaurant was founded in Singapore in 2000 and named after a coastal city in Fujian province – the owner’s hometown. This branch comes with an easy-going atmosphere and its Fujian cuisine is respectful of tradition, with a focus on natural flavours. New items are added to the menu from time to time. Don’t miss their themed offerings that feature a particular seasonal seafood, such as razor clams or oysters.

Bib Gourmand • Thai. This casual Thai noodle shop helmed by a mostly Thai kitchen team is aptly named after an area in Bangkok where the Chinese traded with the local population. Rattan blinds, bare concrete walls and distressed wood furniture give off a street-stall vibe. The signature boat noodles are not to be missed – the flavoursome broth alone takes 6 hours to make. Those with a sweet tooth can round things off with young coconut ice cream. Come early to beat the crowds.

Bib Gourmand • Cantonese. An iconic landmark of Wan Chai since 1976, Sang Kee has moved shop. The room is brighter, more spacious and offers more seating. But rest assured: the menu hasn’t changed and the food is as good as ever. Despite the lack of fancy plating and luxury ingredients, you’ll find yourself craving their salt-baked chicken, pork liver and wolfberry leaves blanched in stock, and baked fish intestine with egg long after you’ve gone home.

Bib Gourmand • Street Food. Come to this place with a nose-to-tail concept for Chiuchow-style marinated goose. Made with grain-fed goose from Chiuchow, it boasts a firm texture and meaty flavour. Try the goose blood curd, web, wing, liver, intestine and gizzard, too.

Bib Gourmand • Thai. A turquoise colour scheme, rattan furniture and wall coverings impart a retro tropical vibe. The menu is dominated by Isan cuisine from Northeast Thailand, intelligently crafted by a Thai kitchen team. Laab Moo Isan tastes tangy and spicy; diced pig ears add crunchy texture to the ground pork salad. Aroma-laden khao soy features coconut milk curry and chargrilled chicken. The generous portions make it a great spot for friendly get-togethers.

Bib Gourmand • Cantonese. In business for over 20 years, this shop is famous for its snake soup. While most people consume snake soup only in winter, the owner formulates a different herbal base for every season to make it a healthy tonic all year round. Set menus comprising of snake soup and home-style dishes offer exceptional value and cater for all tastes. Go for glutinous rice or lamb stew in winter. Double-boiled soups are popular but require pre-ordering.

Bib Gourmand • Cantonese. During the day, this cosy joint in the heart of the city serves light meals and fried noodles. At night, the menu specialises in home-style Cantonese dishes. The owner-chef Mr Shek sources the freshest ingredients from wet markets daily and regulars also call him directly to pre-order certain dishes, such as fried chicken with toasted garlic which needs a day’s notice. The pan-fried hand-minced cuttlefish patties are springy and flavourful.

Bib Gourmand • Cantonese. Ship Kee moved to this address in 2024, which boasts twice the size as the previous venue and bags of comfort. The kitchen and front-of-house teams are unchanged, meaning regulars can expect the same delicious food and friendly service. Cantonese classics from back in the day, such as barbecue and dim sum, remain the main attraction. Try the pork lung soup with almond juice and fish maw that exudes heady aromas and a creamy texture.

Bib Gourmand • Ramen. The queues form early for the ramen here, with many of the customers coming for the Tsukemen ramen, as well as the Abura and special soup ramen. The shop makes its own noodles – which you can have thick or thin – but it is the sauce at the base of the slow-cooked soup that really makes the difference: it’s fermented for 18 months in a 100-year-old wooden basket and adds richness and depth.

Bib Gourmand • Thai. Named after the Thai word for "friends", this bustling joint with an open kitchen, colourful façade and Thai pop soundtrack oozes tropical vibrancy. The menu covers all-time Thai favourites, from street snacks and boat noodles to rice dishes and desserts. The pad kra pao – minced pork or beef with holy basil and fried eggs on steamed rice – has a wonderful kick. Try the kha nom krok, too: crispy coconut rice flour pancakes with custardy centres.

Bib Gourmand • Cantonese. Sing Kee is a bright, tidy spot serving traditional, no-frills Cantonese food – something that’s increasingly hard to find in Central. Standouts include pan-seared salted chicken, and grilled tiger prawns in Malaysian curry sauce with crispy rice crackers. Specialities like double-boiled fish maw and pork lung in almond milk need pre-ordering. Come at lunch to take advantage of some reasonable prices.

Bib Gourmand • Noodles. This tiny, family-run gem prides itself on fresh local beef braised in a clear stock with over 10 different herbs. First-timers may go for the noodle soup with beef trio – brisket, tendon and tripe. Other popular items on the concise menu include house-made pork and cabbage dumplings, drunken chicken, Dan Dan noodles and braised white radish in beef juices. With only six tables, it fills up fast, so expect to share a table with strangers.

Bib Gourmand • Cantonese. The red lanterns at the entrance are a prelude to the nostalgic, Chinese-style interior. The kitchen team respects Cantonese traditions, but with a wry sense of humour. Dim sum dominates the menu at lunch, including all-time favourites like pan-fried sticky rice chicken dumpling. At dinner, painstaking old-fashioned recipes take centre stage. Try char siu glazed in maltose and seared tableside, or eight-treasure duck that needs pre-ordering.

Bib Gourmand • Cantonese. Dripping with vintage charm and festive vibes, this long-standing restaurant is decked out in red and gold for a joyful and luxurious feel. On the menu, Cantonese classics and dim sum brush shoulders with walled-village-style dishes, such as five-flavour chicken featuring flavoursome velvety meat. Other specialities include roast duck with bean paste and coriander, steamed mullet with salted lemon and, first and foremost, the steamed sponge cake.

Bib Gourmand • Cantonese. One of the district’s most famous names, Tai Woo, opened its doors in the 80s and moved to this address in 2011. While the room may be smaller than previously, business is better than ever with over 1,000 diners served daily. Its all-day menu captures the soul of Cantonese fare, such as their standout sesame chicken baked in salt, boasting velvety, juicy meat and savoury, crispy skin. Seafood dishes are another highlight.

Bib Gourmand • Chiu Chow. This eatery, which started out as a hawker stall in the 1990s, has retained its casual vibe. The second-generation owner shops for groceries daily and sometimes helps with kitchen chores. Grey mullet is steamed and served chilled with the original Puning bean paste dip. It can also be steamed with dried plums or salted lemon and served hot. For parties of four or more, consider pre-ordering steamed eel in lotus leaf at least two days ahead.

Bib Gourmand • Japanese. This intimate 15-seater yakitori shop is the brainchild of a Japanese engineer, now the chef, and his wife, now the maître d'. For over a decade, they’ve been feeding hungry diners in the neighbourhood with quality grilled food, with some ingredients flown in from Japan. Rare cuts such as chicken heart and hatsumoto (artery) are definitely worth a try. Pair them with their selection of sake or home-brewed umeshu. Reservations are accepted the day before.

Bib Gourmand • Noodles and Congee. Be prepared to queue and share a table because over 1,000 customers a day, many of whom work in IFC, crowd into this joint. They mostly come for the trademark shrimp wonton, congee or the much-loved fried ribbon rice noodles with beef. Dim sum are also recommended from the vast selection on offer, like deep-fried dace balls with bits of dried shrimps and dried tangerine peel. The latest revamp has given a more contemporary spin to the interior.

Bib Gourmand • Thai. This no-frills shop may not be eye candy, but its Thai street food is enough to make food lovers return again and again, overlooking its lack of ambience. With varied textures and layered flavours, its drunkard fried noodles seduce with herbal aromas and ribbon noodles nicely charred on the edges. Don’t miss the Wagyu boat noodles – a classic jazzed up by a luxury cut of meat in a rich pork bone broth. Expect to queue.

Bib Gourmand • Dim Sum. One of the early branches of the chain, it offers over 20 dim sum on the menu, all skilfully made and attractively priced. Some items rotate every two to three months to keep them fresh. Don’t miss their shrimp dumplings, baked buns with barbecue pork filling or steamed beef balls with tangerine peel. The spruce interior takes up two floors and the unflappable team operates seamlessly and swiftly, keeping waiting times down to a minimum.

Bib Gourmand • Cantonese Roast Meats. Popular with locals since 2001, this shop sells its signature roast goose in specific cuts, halves or whole. Geese are shipped from Foshan daily, marinated, roasted to perfection, and served piping hot. Other standouts include honey-glazed char siu, roast duck and drunken chicken. Those looking to pair the meats with a local drink should try their herbal tea. Given the reasonable prices and limited seats, it makes sense to arrive early.

Bib Gourmand • Noodles and Congee. As the name suggests, you can really trust the quality of the food served in this long-standing congee shop. The menu has become more varied in recent years, with congee, noodles and snack sets available. All congee is cooked in fish broth for an extra dimension of flavour. Standouts include pork liver and scallop congee, sticky rice dumpling with salted egg yolk and pork, and poached grass carp skin. The bright dining room is kept spick and span.

Bib Gourmand • Noodles. The long lunchtime queue happens for a reason – the noodles here are bouncy and the broth is flavoursome. Only three toppings are offered – springy dace balls, wontons generously filled with pork and shrimps, and sliced beef with a robust meaty flavour and tender texture. You can even choose a combination of any two or all three toppings. Expect to share a table with strangers when it’s busy or eat outside of peak times to beat the crowd.

Bib Gourmand • Street Food. Now with a dine-in option, the shop has moved to Mong Kok. Glass noodles dressed in a secret blend of chilli vinegar are topped with shredded cucumber, coriander, peas and ground peanuts. Choose your preferred level of spiciness.

Bib Gourmand • South East Asian. Another dining concept overseen by chef Barry Quek of Whey fame, Uncle Quek impresses with creative home-style Southeast Asian fare inspired by the chef's childhood memories. His signature lobster laksa, served in a shrimp broth with tomalley, spices and coconut milk, boasts addictively complex flavours. Crispy and aromatic, the cereal-crusted fried chicken is a variation on the famous Singaporean shrimp recipe. The lunch sets are great value.

Bib Gourmand • Dumplings. Wang Fu is famous for its Pekingese dumplings – among the great variety of handmade dumplings on the menu, the green onion mutton one stands out most. Apart from dumpling soups, it also serves fried dumplings with light charred crispy skin and juicy fillings. Try also the tomato and egg dumpling, only available after 2pm. If you fancy more variety, check out their noodles and cold appetisers as well, or ask about the daily special.

Bib Gourmand • Shanghainese, Sichuan. Originally a run-down shop in a squatter village, this eatery moved here in 2000. But one thing has never changed – the food is as delicious and affordably priced as ever. The signature Dan Dan noodles come in two versions: one with ground pork and one without, and can be paired with a spicy or mild broth. Whole mandarin fish is prepared in Sichuan Shuizhu style or in a sweet and sour sauce. The portions are big enough for sharing.

Bib Gourmand • Shanghainese, Sichuan. Contrasting colours, neon lights and vintage patterns lend the room an unorthodox but welcoming vibe. The menu features over 100 Shanghainese and Sichuanese classics, including a new take on sweet and sour pork short ribs with rounded, mellow flavours and a hint of dried tangerine peel. Novelty creations such as deep-fried soufflé meringue with mango custard filling are also worth trying. The creator’s sense of humour is visible in the tongue-in-cheek beverage menu.

Bib Gourmand • Taiwanese. Decorated with memorabilia and buzzing with night market vibes, this street food shop is the brainchild of its Taiwan-born owner. Some ingredients are imported direct from his hometown to ensure that every bite is as authentic as possible. The signature minced braised pork rice boasts depth and a melty texture, while the traditionally-made double egg oyster omelette is both chewy and eggy at the same time. Round off with taro ball sweet soup.

Bib Gourmand • Cantonese. From a tiny countryside joint in 1958, this second-generation family business has grown without losing its flair. It owns the farm that breeds Qingyuan black brown geese, ensuring quality and a steady supply. Chargrilled according to the owner’s family recipe and served after 11:45am, their goose is known for its distinctive smoky aroma, crispy skin and juicy meat. The menu also includes goose offal braised in spiced marinade, seafood and stir fries.

Bib Gourmand • Vietnamese. Run by a binational Chinese-Vietnamese couple, the colourful Ăn Chơi captures the liveliness of Vietnamese street stalls. Their bánh mì sandwiches come in an array of fillings; varying versions of phở are made according to different regional traditions. Lã Vọng grilled fish uses halibut instead of river fish; the house-fermented fish sauce is loaded in full-bodied unique flavours. For drinks, try egg coffee or Vietnamese beer.

Bib Gourmand • Vietnamese. It might have changed location, but a warm welcome and great value food awaits at 94' Konyha & Bar. The super-fresh, vibrantly flavoured cooking has a clear Vietnamese heart, with dishes including a tasty pho and creations such as their own 94' Gohan – a blend of beef, fried rice and XO sauce – but you’ll find some other Asian flavours at play here too. The ‘Lunch Break’ menu is a particular steal and always be sure to finish with a Vietnamese coffee, you won't regret it.

Bib Gourmand • Italian, Mediterranean Cuisine. Anyukám Mondta is everything a good neighbourhood restaurant should be. It offers something to appeal to everyone, while prices cover a wide range to suit all occasions. Excellent produce is prepared with care, resulting in hearty, flavoursome dishes, and service is smooth, well-paced and comes with plenty of personality. Choose from homemade pizzas, refined modern Italian dishes and tempting daily specials – where you might find some Middle Eastern flavours too. The focaccia cooked in the wood-fired oven is a must.

Bib Gourmand • European Contemporary. Tucked away in the city centre on a small square, Cabrio’s tree-shaded terrace is the perfect place to kick back with a glass of wine. A 100% natural wine bar, it offers generously priced bottles from both Hungary and across Europe, and comes with a vintage look and a trendy vibe. The friendly team are keen to offer recommendations when it comes to both the wine and the concise selection of seasonal small plates (three per person is about right). Boldly flavoured, well-judged combinations could include burnt celeriac carpaccio, salmon trout tartare with green gazpacho or raspberry chocolate crémeux cake.

Bib Gourmand • Mediterranean Cuisine. Roads fringed by almond trees and terraced vines lead to this stunning hillside spot; a restful place that comes with seven restored press houses that now play host to designer bedrooms with private saunas. Within the grounds sits this beautiful whitewashed restaurant with a simple bistro-cum-farmhouse style and a lovely terrace affording far-reaching views over the countryside towards Lake Balaton. The generous cooking has a similarly Mediterranean feel, with bright colours and bold, contrasting flavours – expect the likes of lamb soup with sour cream, followed by chicken with pea risotto.

Bib Gourmand • Middle Eastern. Set within the former Goldberger textile factory, Goli refers to the nickname the locals gave to this historic building. It’s a small place with a simple terrace and a colourful, cramped interior, but it’s gloriously friendly and positive vibes simply pour out of the kitchen. Sit at the counter to talk with the chefs, who are eager to guide you through the menu of fresh, tasty Middle Eastern favourites, from warm pita, vibrant salads, and green beans with chilli and lemon, to charred entrecôte with tahini. Deliciously fruity soft drinks and cocktails complete your meal.

Bib Gourmand • Traditional Cuisine. This lovely neighbourhood restaurant sits in a small village in the Bükk Mountains and is run by charming couple Adam and Luca. It couldn’t be a bigger part of the community. Not only does it reside in Adam’s home village, but the locals get involved by growing produce for them – and that's without considering the host of events on offer, from live music and guest chef evenings to seasonal Farmers' Markets. The generously proportioned, country-style dishes change with the seasons and use every part of the ingredient. In summer, sit on the decked terrace; in winter, cosy up beside the fire.

Bib Gourmand • Hungarian. A short walk from the southern shores of Lake Balaton, Kistücsök is part of a small hotel which comes complete with its own swimming pool. Well-regarded locally, the restaurant is known for its consistently good interpretations of classic Hungarian dishes, which have been modernised both in their composition and their look. Flavours are fresh, with the occasional global influence, and prices are reasonable. The ‘Taste of the Region’ menu with wine pairings is always a great choice, and the floating island dessert has become something of a speciality.

Bib Gourmand • Modern Cuisine. Set on a cobbled street in the Old Town, alongside the castle walls, this bright, colourful bistro is known by food-lovers across the country – and it certainly deserves its reputation. It’s family-owned and professionally run by a friendly team, and the menu is an appealing mix of colourful Hungarian and Mediterranean dishes. While classic flavours are in abundance, presentation is decidedly modern; the wild boar soup is not to be missed, as is the beef cheek goulash. As well as a wine shop, they also have bedrooms, and in summer you can sit in the courtyard beside the working water wheel.

Bib Gourmand • Contemporary, Hungarian. ‘Crumbs’ is a new wave bakery-cum-bistro with a relaxed urban style, owned by a charismatic and exuberant designer. Sit inside to watch the making of the delicious loaves and pastries or head out to the terrace for some people-watching in the part-pedestrianised lane. Modern, flavour-packed small plates are served throughout the day and can be accompanied by something from the biodynamic wine list. Naturally, a pastry is a must to finish, but with so many delicious options it can be hard to choose... and if you simply can't decide, there's always the option to take something home for later too!

Bib Gourmand • Traditional Cuisine. You’ll be greeted as if you’re a regular diner here, even on your first visit, which immediately sets a cheerful tone. The welcoming team come, in part, from the Bock Bistzró stable – and they know how to look after their guests. The surroundings might be modern, but there’s a traditional element to the menu, which looks to the Hungarian larder for its base. Expect seasonally changing dishes such as a tasty vichyssoise soup, followed by juicy wild boar and then a delicious poppy seed cake. 95% of the wines are Hungarian, and everything comes at a great price.

Bib Gourmand • Hungarian. Part of the Platán complex – which also includes a hotel and spa – this charming bistro sits within the same historic castle outbuilding as Two Michelin Starred Platán Gourmet. It has a pleasingly relaxed, contemporary style, and in the corner is a small shop selling desserts and ice cream. In summer you can dine beneath the branches of a 230-year-old sycamore tree on a charming stepped terrace which borders the lake. The concise menu sees robust Hungarian dishes given a refined bistro-style makeover while still staying true to their roots. Service is fittingly warm and chatty.

Bib Gourmand • Modern Cuisine. Head away from the lakeside to seek out this honest all-day bistro with a smart modern interior and a popular terrace. Dishes have a Hungarian heart and perfectly reflect the seasons, with the likes of chilled fruit soups in summer and hearty, warming dishes in winter. Meat-lovers should order the mangalitsa Wellington if they see it on the menu, while fish fanatics should come on Fridays for the special seafood menu. They offer wines from around the world, but don't pass up the opportunity to try some of the superb local Lake Balaton options.

Bib Gourmand • Hungarian. If you’re in eastern Hungary, it’s worth heading over to this ultra-modern restaurant on the banks of the Holt-Körös River. It occupies a space on the ground floor of a modern office building and is accessed via steps that lead to the river path, where you’ll also find the charming terrace with views of Bolza Castle. Choose between three tasting menus: ‘From Here’ (built around local ingredients), ‘From There’ (reinterpreted Hungarian recipes) and ‘From Everywhere’ (dishes with international flavours). An interesting selection of Hungarian wines accompanies, arranged on the list by region.

Bib Gourmand • Country cooking. It's no wonder this place is so popular: it's in a beautiful rural location; the cooking offers great value for money; and the cheery owners run their restaurant with an infectious bonhomie. Situated inside an attractive house down a little country lane, there are surrounding gardens which provide vegetables for many of the dishes, while the chef's father fishes off Hook Head and provides much of the produce for the seafood-leaning menu – crab and lobster are a particular feature. Homely bedrooms come with hot water bottles and home-baked cookies.

Bib Gourmand • Modern Cuisine. There is a palpable buzz to the atmosphere as soon as you set foot in this quirky restaurant in a lively area of the city. It’s not just the wine on tap that makes this such a popular spot – although it must help – but the superior small plates that offer detailed, precise cooking for a reasonable price tag. Grab a stool at one of the high-topped tables, or perhaps in front of the open kitchen, to enjoy globally influenced dishes like the vibrant Iberico pork with gooseberry, ajo blanco and salsa macha. Friendly service and signature cocktails help to keep the good vibes flowing.

Bib Gourmand • Turkish. With a name meaning ‘Baby Dede’, this second Baltimore venture from Chef Ahmet Dede is an ode to his family and comes with all the homespun charm you’d expect. Located mere feet away from his acclaimed flagship restaurant, this is a more relaxed affair but the great value sharing plates retain the older sibling’s ethos of Turkish flavours married with Irish produce. Each dish – from a unique take on oyster chowder to Ahmet’s signature ‘içli köfte’ – is bright, fresh and wholly satisfying.

Bib Gourmand • Asian, Chinese. With is colourful décor, bright lights and a loud, lively atmosphere, BIGFAN is Big Fun, so start with a cocktail, tick plenty of dishes on the list on your table, tuck in and enjoy. The authentic small plates take their influences from China and Taiwan; so expect dumplings, bao buns and xiao chi all delivering a wonderful freshness and generosity. The traditional 'Couples Beef', for instance, utilising overlooked offal ingredients, uses a brilliantly judged combination of condiments to elevate the produce. It's all excellent value for money and the efficient service team are a delight.

Bib Gourmand • Italian. Transplanting the Italian osteria to the Irish capital, this former bank has no trouble filling its large space with an almighty buzz from the many happy diners feasting on its simply delicious cooking. The enticing menu ranges from sourdough pizzette to homemade pastas and a wood-fired section showcasing prime fish and meat. The generous, well-priced plates have an honest simplicity to them, with recognisable dishes cooked with skill and packing in plenty of flavour. For dessert, consider the polenta cake with seasonal fruit.

Bib Gourmand • Regional Cuisine. There's a wonderfully rustic feel to this relaxed restaurant where the buzz of contented diners bounces off the exposed brick walls and fills the room, right up to the vaulted ceiling. The cooking is unpretentious and accessible, with the chef excelling in taking less glamorous cuts and adding the right accompaniments to produce original dishes that are packed with flavour – like slow-cooked pork cheeks with smoked black pudding, creamed parsnip and apple ketchup. The friendly, infectiously joyful service really adds to the experience.

Bib Gourmand • Modern Cuisine. There’s a huge amount of passion channelled into this welcoming little wine bar. Hungarian-born Zsolt Lukács has an infectious enthusiasm for wine, which comes across in his carefully curated list that gravitates towards small artisan producers using organic and biodynamic methods. Accompanying the wine is a selection of sharing plates – like kingfish crudo – that are exactingly executed, deliver on flavour and provide good value for money. The regularly changing artwork from local artists is on sale and is curated by co-owner Edel.

Bib Gourmand • Modern Cuisine. This proudly run, welcoming bistro is set in the heart of Ireland's oldest city and occupies a building dating back to the 15th century. The ground-floor room boasts a lovely barrel-fronted bar, while the vaulted brick cellar has an intimate feel. The modern, sensibly priced dishes come with a degree of complexity, but the biggest strength lies in the natural flavours of the fine Irish produce. Fresh, snow-white hake is a perfect example, delicious on its own but enhanced nevertheless by piquant salsa verde and top-quality mash.

Bib Gourmand • Traditional Cuisine. In the centre of a lovely County Waterford town, this nicely converted former pub stands in the shadow of the mighty Lismore Castle. The sensibly priced menu comes with a prevailing ethos of fuss-free cooking and prime, locally sourced produce; look out for dishes with a certain comfort-food quality, such as liver and bacon, deep-fried calamari, or braised lamb shank. The knowledgeable service comes with such engaging charm that, combined with the terrific dishes, you’ll wish you could come here every week.

Bib Gourmand • French. When you browse a menu and see words like ‘pâté’, ‘rillettes’, ‘vin jaune’ and ‘au poivre’, you know you’re in for a thoroughly French treat. The surprise at Forêt is that these Francophone delights are found above the M. O’Brien’s pub – which couldn’t sound more Irish if it tried. Nevertheless, thanks to the team behind Forest Avenue next door, here you have a delicious slice of France, with every authentic dish combining top-quality produce and skilled execution to flavour-packed effect. The tomato tart with piperade is a prime example, simply bursting with umami.

Bib Gourmand • Seafood. What a terrific, buzzing little place this is. The compact space is filled to bursting with happy diners delighting in Goldie's inviting combination of sensibly priced cooking, electric atmosphere and friendly service. The daily menu is based around the latest catch from the West Cork coastline, with the top-notch seafood used with a 'fin-to-gill' approach and often enlivened by an array of international influences. Cod tail schnitzel or pan-fried red mullet with chicory chutney are prime examples of the ethos, which yields delicious results.

Bib Gourmand • Japanese. Don’t be fooled by the unassuming, mirror-glazed façade; once you enter this popular Japanese bistro, you’ll be greeted by the almighty buzz of many contented diners. A relaxed, lively reimagining of the former Ichigo Ichie, the emphasis here is on fairly priced, unfussy dishes that use quality produce. You mustn’t leave without trying the matcha panna cotta with lychee ice cream, or sampling one of their carefully sourced natural wines. The friendly, well-orchestrated service team enhance the experience.

Bib Gourmand • Modern Cuisine. Despite its discreet exterior, you'll be able to spot this charmingly run neighbourhood gem thanks to the warm glow of its red neon sign. Inside, the restaurant has an intimate, relaxing feel, with the exposed brick walls and red leather banquettes bathed in soft light, while smooth jazz plays in the background. To feel the buzz of the kitchen, sit downstairs, while the first floor is ideal for larger groups. The seasonally changing menu offers boldly flavoured dishes showcasing some interesting flavour combinations, like wild sea bass with prawn Bourguignon, bisque and capers.

Bib Gourmand • Mediterranean Cuisine. There's just something so loveable about this laid-back little restaurant in the centre of a colourful coastal town. That's largely down to the friendly and genuine service team, along with a wonderful buzz inside the small dining room that holds just 15 seats – the heated terrace is also a great place to sit. The concise, daily changing menu offers a range of Mediterranean-inspired sharing plates such as cod with confit red pepper; top local produce is an underlying theme, as are punchy flavours and a welcome simplicity. An all-natural wine list completes the picture.

Bib Gourmand • Modern Cuisine. There is something so comforting about visiting this 17th-century former coaching inn. As you arrive, admire the pastoral setting with its picture-perfect bridge and meandering river. Once inside, you will be warmly welcomed by the team before being treated to cooking that often feels like the dictionary definition of 'hearty'. Substantial portions of rich, deeply flavoured dishes like slow-braised beef rib with Bourguignon-style sauce are sure to warm even the coldest of cockles. It all comes from quality local ingredients and a kitchen that knows how to use them.

Bib Gourmand • Spanish. Located in a charming coastal town known for its colourful buildings, Solas is the home of a harmonious marriage between Irish produce and Spanish cooking. Chef-Owner Nicky Foley is a larger-than-life character whose travels in Spain inform the menu, which offers a range of dishes true to the Spanish originals whilst incorporating local ingredients and adding a few subtle twists. There’s a pleasing simplicity here, to both the sensibly priced food and the rustic décor, which combine well with the friendly, welcoming service.

Bib Gourmand • Traditional Cuisine. In a historic area of the capital, you'll find this fittingly traditional-looking Irish pub, where the charming staff offer a friendly welcome. It's an understandably popular spot, with drinkers welcome in the bar, but most people come here for the food. Go for a table on the ground floor near the open kitchen if you want a bit of buzz, while the upstairs has a more traditional feel with its wood parquet floor and panelled ceiling. The cooking mixes traditional dishes like 'cock-a-leekie' pie with more modern touches.

Bib Gourmand • Modern Cuisine. This long-standing restaurant is constantly evolving under the guidance of its proud and passionate chef-owner. Inside, the bright green décor adds a warm, stylish touch, while the atmosphere is regularly buzzing thanks to the restaurant's understandable popularity. The cooking is based around quality local produce, shown off in well-judged dishes that bring together harmonious flavours and textures. The menus mix new, seasonal creations with perennial favourites like the glazed ham hock with crispy hen's egg. The delightful service adds to the appeal and the early evening 'Value Menu' is a steal.

Bib Gourmand • Mediterranean Cuisine. The best seats in the house are at the counter in this buzzing, well-priced restaurant run by an enthusiastic, personable team. Start with some Spanish-inspired nibbles from the ‘para picar’ section – such as the signature creamy croquetas – before choosing one of the well-executed, unfussy main dishes which come with many layers of flavour and texture. The drinks list adds plenty to the experience, with a dedicated sherry offering and an expansive, all-Spanish wine selection that showcases the variety of the country's winegrowing regions.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. Situated in a pretty village square, this restaurant is reached by driving along picturesque mountain roads. Guests come to 13 Comuni to taste typical dishes from the Lessinia region, including lamb and Brogna mutton, as well as chicken, cheese and other delicious local specialities, all of which are rich and full of flavour.

Bib Gourmand • Italian Contemporary, Italian. In the heart of historic Rome, just steps from Piazza Navona, this intimate establishment with its relaxed atmosphere offers cuisine of remarkable character. Seating is limited – reservations are recommended – and the menu alternates between Roman inspirations, such as dumplings filled with oxtail alla vaccinara, and more contemporary creations with Asian touches and global influences, including the standout Yucca Mooncake. New to the lineup are “morsi e morsetti” (bites and nibbles): small tapas-style portions conceived as appetizers or mini main courses, complemented by an offering of pastas, cured meats, cheeses, and desserts.

Bib Gourmand (Green Star) • Regional Cuisine, Alpine. Located above the village, this guesthouse is part of a real working farm with cows, horses and pigs, producing meat, charcuterie and cheese, not to mention seasonal vegetables from the kitchen garden. It goes without saying that the menu offers hearty mountain cuisine: the cheese dumplings with “crudo di Moena” cheese and spinach are excellent, as are the slow-cooked stews and braised dishes made with the farm’s own meat. Other local delicacies are also available, including Val di Fiemme char served with beetroot, chanterelle mushrooms and Trentodoc beurre blanc. The restaurant welcomes you into a delightful cosy, rustic setting, featuring antique wood furnishings and a brazier in the middle of the room. Built in compliance with the principles of “green” construction, the premises also offer comfortable guest rooms.

Bib Gourmand (Green Star) • Country cooking. Situated near the Mercato delle Erbe (well worth a visit either before or after your meal), this restaurant changes its menu regularly, sometimes even daily, in order to guarantee the freshness of its farm-to-table ingredients. The simple cuisine features some delicious vegetarian dishes, including stand-out recipes such as fennel with coconut and green pepper sauce. Don’t miss the home-made bread, which is baked daily with great technical skill.

Bib Gourmand • Regional Cuisine, Lombardian. In the heart of town, yet with no parking difficulties, and slightly elevated above the lake – just a few kilometers away – stands one of the most reliable venues for exploring the local gastronomic tradition, both lake and land. The menu is an irresistible invitation, difficult to exhaust in a single sitting: from Bergamo’s giant sheep to delicate lake trout meatballs, from house-made casoncelli pasta to excellent roast rabbit, served with Rovetta polenta that pairs beautifully with a classic such as beef braised in olive oil. Alongside traditional desserts, a carefully curated selection of Bergamasque cheeses provides an ideal finale. Wine may be selected directly from the generous display of bottles or chosen with guidance from the owner, ever-present in the dining room with both expertise and warmth.

Bib Gourmand • Cuisine from Basilicata. In the pedestrian heart of this enchanting village, embraced by the Lucanian Dolomites, the kitchen here is run entirely by women and now in its third generation. Antonietta preserves the local recipes with passion: from peperoni cruschi to cavatelli with pezzente sausage, from local lamb to prized Podolica beef, as well as wild herbs, authentic cheeses, and cured meats. All in a softly lit dining room with large windows to enjoy the surrounding panorama.

Bib Gourmand • Traditional Cuisine, Regional Cuisine. A classic, historic restaurant to which one returns time and again with great pleasure. No contrived or artificial creativity here, just traditional cooking that is reassuring and substantial. Among the must-try dishes: creamy whipped baccalà, pasta e fagioli, pastissada de caval, and, among the desserts, the diplomatico (prepared with pandoro and caramel).

Bib Gourmand • Regional Cuisine, Traditional Cuisine. Housed within an 18C villa in a small traditional hamlet, this restaurant with a warm rustic ambience serves regional cuisine. The Gioie del Borgo (home produced salami and sausages), barley and bean soup, and homemade ice cream are all highly recommended.

Bib Gourmand • Emilian, Traditional Cuisine. Situated off the usual tourist trail, Al Cambio serves authentic Bolognese cuisine (as well as other dishes) with a focus on traditional, seasonal meat and fish dishes. So if you’re looking for a genuinely local culinary experience, leave the city centre and allow chef Matteo Poggi to delight you with his cuisine. Don’t miss the guinea fowl breast with truffle-flavoured potatoes. The restaurant is often full, even at lunchtime, so booking ahead is highly recommended.

Bib Gourmand • Campanian, Mediterranean Cuisine. Following renovation work, the frescoed dining room at this restaurant now has the feel of a contemporary osteria, while its attractive terrace boasts tables overlooking the picturesque village’s small square. The menu focuses mainly on fish and seafood (although a few meat options such as tomahawk ribeye and steak also feature), including raw fish, tartares, fried anchovies stuffed with smoked provolone cheese, grilled dishes and pasta, including spaghetti with the local anchovy sauce. If you choose fish from the dry-ageing cabinet, you’ll add a little extra to your bill. The desserts are also excellent – don’t miss the shortcrust pastry tartlet with lemon cream, basil and soft meringue.

Bib Gourmand • Regional Cuisine, Classic Cuisine. In the heart of the old town, rustically charming dining rooms of varying sizes welcome guests with authentic warmth. Try booking the most intimate room, where the Friulian fogolar fireplace crackles and spreads the scent of embers, creating a homely atmosphere. On sunny days, the inner courtyard of the historic building becomes a pleasant refuge, bathed in soft light and silence interrupted only by the clinking of glasses. The all-female waiting staff are quick but attentive, with discreet smiles accompanying every course. The food reflects regional tradition with simplicity: classic cooking methods that bring out the best in the meat, intense aromas reminiscent of goose, a staple ingredient in authentic, comforting dishes.

Bib Gourmand • Venetian, Classic Cuisine. Housed in an early 20C farmhouse, this restaurant boasts the typical ambience of a traditional multi-generational trattoria, while the cuisine focuses on classic dishes that are typical of the Veneto. Highlights include bigoli pasta, bean soup, Vicenza-style baccalà cod and mallard duck.

Bib Gourmand • Friulian, Seasonal Cuisine. In a little village in the Friuli countryside, a family-run trattoria welcomes guests into two cosy dining rooms, connected by a charming stone fireplace that spreads warmth and the scent of wood. In summer, service moves outdoors, to a well-tended garden, where the murmur of the leaves accompanies the friendly atmosphere. The menu follows the seasons, bringing the region's authentic flavours to the table: succulent meats, aromas reminiscent of charcoal and, among the main courses, irresistible grilled dishes such as golden, fragrant lamb chops that convey all the flavour of tradition.

Bib Gourmand • Friulian, Traditional Cuisine. Not the easiest place to reach unless you are already in the area, Sauris di Sotto is a picturesque mountain village, with houses that seem lifted from a fairytale. Here you’ll also find this restaurant, with its characteristically Alpine interior. The menu naturally celebrates the local territory, beginning with the area’s famous cured meats, an excellent frico of cheese and potatoes with polenta, and, of course, plenty of meat.

Bib Gourmand • Cuisine from Valtellina, Regional Cuisine. Situated in the upper part of town, surrounded by woods and vineyards, this simple, family-run restaurant is highly inviting. Salumi, meat and cheeses make a frequent appearance on the menu, together with dishes inspired by old regional recipes, such as chisciöi, sciatt and taroz. In summer, make the most of the beautiful panoramic terrace.

Bib Gourmand • Sicilian. Recently relocated again within the historic centre, nothing has changed in substance in terms of both the direction of the cuisine and the tone of familiar hospitality and service. While Andrea is the cook, Sapori Montani already contains a foretaste of what you will find in the dishes: the homemade bread, pastas and desserts, the palazzolese sausage, the truffles – which have now made the locality famous throughout the island along with its Baroque churches and Greek theatre area – through trout, black piglet and excellent cheeses.

Bib Gourmand • Campanian, Traditional Cuisine. Just steps from the sea, at the end of Marina di Pisciotta, this historical trattoria welcomes guests to its leafy outdoor terrace in the warmer months. The cuisine celebrates the local catch with specialties from Campania, where anchovies take center stage as the undisputed stars of the menu.

Bib Gourmand • Tuscan, Traditional Cuisine. Once upon a time... a farm, now a trattoria, pleasantly rustic and colourful in the interior dining room, but with a must-visit date on the panoramic terrace in warm weather, where there is a splendid – and unmissable – view of the Val d'Orcia. On the menu, many traditional Tuscan recipes elaborated with earnestness and excellent seasonal products: liver terrine on chestnut bread, Maremma tortello with its 'ciccia' sauce, wild boar and potatoes, to close – lastly – with homemade ice cream.

Bib Gourmand • Sicilian, Modern Cuisine. Although the view from this restaurant takes in the sea and the mountains alike, it’s the latter that inspires the menu. It features inland specialities cooked with the best local ingredients. Suckling pig is a particular favourite, appearing in a number of different guises, including cured ham and meat sauces. The restaurant also offers new, welcoming guestrooms.

Bib Gourmand (Green Star) • Regional Cuisine, Traditional Cuisine. Situated in a pleasant location on the Altopiano del Salto plateau just a few kilometres from Bolzano, this restaurant has been run by five generations of women, all of whom enshrine a strong connection with the local land through their top-quality cuisine. The menu here showcases delicious, generously portioned cuisine from the South Tyrol (the veal cheek fondant, taragna polenta mousse, cocoa shavings and sour radishes is superb) which is prepared for the most part from home-produced ingredients and served in typical, modernised dining rooms or on the bright, airy panoramic terrace. To enjoy the relaxing atmosphere of San Genesio to the full, we recommend booking one of the rooms in the inn and maybe even taking one of their Haflinger horses out for a ride.

Bib Gourmand • Tuscan, Regional Cuisine. Rooted firmly in history, this restaurant dates back to the end of the 14th century and is an authentic jewel, listed among Italy's “Historic Restaurants”. It still retains its vitality today, with cuisine honouring Tuscan peasant traditions, supported by a genuine philosophy: the owners also run an organic farm, producing wine, extra virgin olive oil and excellent vinegar. Specialities include “peposo” (stewed pork shin) with cannellini beans, while grilled meats are the undisputed stars when it comes to main courses. To fully experience the peaceful charm of the village, book one of the few outdoor tables well in advance: an experience that is well worth waiting for.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. Situated in the centre of a beautiful little village in the Val di Sole, at the mouth of the Val di Peio and the foot of the Presanella mountains, this pleasant restaurant is divided into three small dining rooms with a charming mountain feel, plus a veranda with modern floor-to-ceiling windows. Every year, the food at this restaurant, prepared by one of the members of the family, improves in quality while retaining its focus on the region – the char (marinated in miso) and the venison loin are particularly good. The menu includes traditional recipes alongside more personalised dishes.

Bib Gourmand • Country cooking, Traditional Cuisine. Antica Trattoria Cattivelli remains a safe haven for those who want to savour authentic Piacenza cuisine. Traditional aromas fill the dining room, inviting guests to taste dishes that tell local stories: pisarei e fasò, , soft pasta smothered in rich sauce, and suckling pork fillet, glazed with honey and mustard, which releases a perfect balance of sweet and spicy notes. Authentic flavours that alone are worth the trip!

Bib Gourmand • Regional Cuisine, Friulian. Behind the small building that houses the bustling village bar, popular with locals, lies the true soul of the restaurant: a dining room with classic charm, featuring a fireplace that spreads warmth and the scent of wood in winter. The chef-owner carefully selects Friulian and seasonal ingredients, turning them into dishes that showcase the local area. The menu alternates between fish dishes and authentic flavours like those that characterise rich and comforting tagliatelle with duck ragout or golden “frico” served with steaming polenta. Snails à la bourguignonne are always on the menu, releasing intense and inviting aromas and completing an experience that tastes of tradition and good company.

Bib Gourmand • Lombardian, Country cooking. This delightful, long-established family trattoria, in business for over a century, has the motto “Chi mangium nustran” (“here we eat local”) in a demonstration of its commitment to cuisine from the Lower Po valley, although other Italian dishes also feature on the menu. At midday, choose from a selection of simple, delicious and reasonably priced homemade dishes, while in the evening just one single tasting menu, concluding with the dessert trolley, is served.

Bib Gourmand • Emilian, Country cooking. It takes a while to get here, along a road which wends its way through the hills, but the cuisine more than compensates for the journey. The food here is based on a careful choice of ingredients (including produce from the restaurant’s own farm) from as far away as the Apennines, with a few ingredients from elsewhere in Italy, with a focus on traditional recipes. Don’t miss the tortellini in brodo, or the game and truffles available in season.

Bib Gourmand • Tuscan. The two traditional rooms at this restaurant are perfectly in keeping with the medieval atmosphere of the beautifully preserved village of San Donato. The cuisine is obviously Tuscan in style, delighting guests with its exquisite home-made pasta expertly prepared by young chef Matteo. At certain times of the year, special dishes such as game make an appearance on the menu – the wild boar stew is not to be missed! Among the desserts, make sure you try the caramel panna cotta which is one of the best in the region. The small wine list includes a few labels from famous wineries.

Bib Gourmand • Piedmontese, Traditional Cuisine. This renowned osteria situated in a district off the tourist trail is run by attentive and friendly female staff. Its dishes have a regional focus – vitello tonnato, agnolotti and tajarin pasta, caponèt (stuffed cabbage rolls), bonet dessert etc – and are served in three small, simple and traditional dining rooms, one of which shares space with the bar. There’s also pleasant outdoor dining in the garden to the rear in summer. Due to its popularity, booking ahead is highly recommended!

Bib Gourmand • Apulian, Traditional Cuisine. An extraordinary representation of rural Apulia, here you will find one of the region's gastronomic excellences. The array of mainly vegetable starters, the fresh pastas combined with extraordinary ragùs, the fabulous meats (especially the capocollo and sausage) and the desserts (especially the “quasi cassata”) live up to the name the restaurant has built up since opening in 1993. Often sold out, we recommend making a reservation, even well in advance.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. Following a road that twists and turns uphill, surrounded at first by vineyards and fruit trees and then by woodland, you climb to an altitude of 900m to reach this restaurant run by the Geiser family, who have been serving simple yet delicious regional (and Italian) cuisine here for three generations. With a focus on seasonal ingredients from the Alto Adige, the menus feature specialities such as potato rosti with beetroot, baked pumpkin, broccoli and porcini mushroom cream, as well as home-made tarts and sorbets. The beautiful views take in Terlano in the middle of the valley and the majestic Dolomites (including Sciliar, Catinaccio and Latemar) in the distance.

Bib Gourmand • Tuscan, Modern Cuisine. Situated near the canals of Livorno’s historic centre, this restaurant has just one convivial and informal dining room. Here, the focus is on meat and fish dishes influenced by Livorno and further afield in Tuscany, as well as a few more creative options. The “cacciucchino” cappelletti pasta dish is inspired by the famous local fish soup, while the beef “francesina” main course is worth a special mention.

Bib Gourmand • Piedmontese, Traditional Cuisine. This restaurant run by an enthusiastic and friendly family (now joined by the fourth generation) has been serving traditional Piedmontese cuisine since 1919. The outdoor dining space is particularly charming when the wisteria is in bloom.

Bib Gourmand • Seafood, Mediterranean Cuisine. This attractive, contemporary-style bistro is the “low-cost” sibling of the Pescheria restaurant situated in a more upmarket location on Salerno’s seafront. Run by the same management, the bistro aims to serve simpler dishes at more modest prices yet with the same focus on freshness and attention to detail evident in its sister-restaurant. As a result, you’ll find options such as oily fish and local white prawns on the menu rather than oysters and caviar. Don’t miss the squid soup with nduja sausage, potato mousse and crispy bread.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. Occupying an old house in the town centre, this restaurant is strongly influenced by the character and ideas of owner-chef Riccardo Bosco, who offers an original mix of traditional Trento cuisine and influences from around the world, including Korean kimchi and Japanese cooking methods such as tataki. A prime example of the latter is one of the restaurant’s signature dishes, namely trout with celeriac purée. Daily specials based on what’s available at the market also feature, while regional wines are to the fore on the wine list.

Bib Gourmand • Friulian, Regional Cuisine. This small family-run trattoria is nestled in the heart of Carnia and is an excellent example of mountain hospitality. Most of the ingredients used in the kitchen are sourced locally and are complemented by vegetables from their own organic garden. The chefs are passionate about tradition, which they present to guests with a delightful personal touch, as in the case of their cjarsons, the area's famous ravioli, the filling of which changes with the seasons.Those with a sweet tooth really must try the chocolate trilogy, one of the restaurant’s most successful and popular desserts.

Bib Gourmand • Cuisine from Abruzzo, Traditional Cuisine. Borgo Spoltino occupies a 19C farmhouse amid hills and olive groves with views of the sea and mountains as a backdrop. This is the perfect setting in which to enjoy typical Abruzzi cuisine (most of the vegetables come from the restaurant’s own kitchen garden). These include traditional specialities such as sweet pizza (alternating layers of sponge cake soaked in Kermes liqueur, pudding and custard – a bit like a trifle – with a thick cream and slivers of almond, either on top or in the middle). The wine list features a good selection of regional wines, alongside labels from further afield.

Bib Gourmand • Emilian, Regional Cuisine. A contemporary trattoria where you can enjoy some of the region’s delicious specialities, all of which are faithfully reproduced with maybe just a hint of modern flavour – this is one of the most interesting restaurants in central Parma! We particularly enjoyed the bomba di riso (stuffed rice pie) with pigeon ragù, as well as the fresh pastas and the roast meat stuffed with roast potatoes.

Bib Gourmand • Apulian, Grills. Sharing the entrance with Relais Villa San Martino, from the parking area you head towards romantic trulli surrounded by a small vineyard. The kitchen is orchestrated by Pellegrino and Potì from the nearby gourmet restaurant, but here tradition triumphs with flavorful dishes often cooked in a wood-fired oven. To name a few, local cured meats and cheeses, eggplant parmigiana, sagne 'ncannulate with ragù, an extraordinary tripe, and various grilled meats.

Bib Gourmand • Ligurian, Traditional Cuisine. Anticipate a little time and patience tackling a winding progressively less urban road to reach, inland, San Desiderio, where Bruxaboschi has been delighting clients since 1862 under the same familial management. It will be worth it. Rightly renowned, the cuisine pays homage to local traditions (nearly exclusively meat), commencing with an excellent Genoese cima, picagge and pansotti among pastas, and fried rabbit. In season, obligingly, is the unmissable fungi engagement.

Bib Gourmand • Sicilian, Traditional Cuisine. This simple yet lively and dynamic restaurant occupying the beautiful, historic rooms of an old shop is always busy with locals and tourists, so booking ahead is highly recommended. Dishes are traditionally Sicilian, such as the “sarde a scottadito” (sardines) and change regularly in line with the seasons. Meat, fish, offal and vegetarian options all feature on the menu.

Bib Gourmand • Seafood, Classic Cuisine. With just a road separating it from the beach (in summer, the large windows open completely, so that the dining room has the feel of an outdoor terrace), this simple restaurant is similar to the many others dotted along the seafront in Marotta. However, it’s the food that is the main attraction – the colourful, generous cuisine of the Adriatic, with fish served in classic recipes occasionally finished with an imaginative and personal twist. Fish also take pride of place on the delicious gourmet pizzas served here.

Bib Gourmand • Country cooking, Traditional Cuisine. The difficulty, which perhaps you may encounter when trying to reach this trattoria, is compensated by the very pleasant family atmosphere and genuine home - made cooking.

Bib Gourmand • Emilian, Regional Cuisine. In a quiet corner of the center, a small, discreet door opens onto two interconnected dining rooms: modern yet simply elegant. The air is fragrant with Romagna: hand-rolled fresh pasta, tender Swiss chard and ricotta tortelli cloaked in melted butter and Parmigiano, golden oven-baked lasagne, rustic tagliatelle bathed in a richly flavored prosciutto ragù. The main courses are a triumph of taste: tender tongue and succulent cotechino paired with velvety purée and creamy sauces. The finale is sweet and enveloping, with the moist-hearted tenerina accompanied by a small glass brimming with soft, fragrant mascarpone cream.

Bib Gourmand • Piedmontese, Seasonal Cuisine. You pass through beautiful hilly scenery to get to Cartosio, where you’ll find this typical country house specialising in local cuisine. Although it’s been in business for several decades, during which nine different generations have been at the helm, the formula has (fortunately!) hardly changed, with a focus on Piedmontese dishes made from top-quality local and seasonal ingredients, with the main courses still cooked on the wood-fired stove. The wine list includes some excellent vertical labels, especially from the main wineries in the Langhe. Simple yet attractive guestrooms are also available.

Bib Gourmand • Emilian, Country cooking. Housed in a charming palazzo with an Art Nouveau façade overlooking the main square of the village, this restaurant has an unexpectedly modern and minimalist-style interior. The menu features an impressive selection of fine local charcuterie (including coppa, pancetta and salami), as well as anolini pasta in broth and ricotta and spinach tortelli. The quality of the meat is outstanding.

Bib Gourmand (Green Star) • Lombardian. Overlooking a picturesque Renaissance square, the café here dates back to the early 19C and the trattoria shortly after. Today, the decor is a nostalgic mix of styles from the mid-19C to the mid-20C, including Art Nouveau. The restaurant not only appeals to the eyes but also to the tastebuds thanks to its careful selection of top-quality local ingredients which are served in family-style dishes typical of the Po Valley, with a broad selection of recipes from the different provinces in this extensive region (stuffed marubini pasta in broth, culatello ham, boiled meats served with home-made mostarda etc). There’s also a boutique selling food and wine for anyone looking for a souvenir to take home.

Bib Gourmand • Umbrian, Traditional Cuisine. Housed in a 16C farmhouse with and outdoor swimming pool, the Camiano Piccolo agriturismo stands on a hill overlooking the Umbrian countryside, 10 minutes’ drive from Montefalco. Here, chef Giuseppe Fabrizi brings the best of the region’s ingredients to the table, from vegetables grown in the restaurant’s own kitchen garden to local wines and olive oils, delicious meat and black truffles in season.

Bib Gourmand • Piedmontese, Traditional Cuisine. The original sign painted on this restaurant’s façade hints at a history which dates back over a century. Situated outside the village and surrounded by sweet chestnut trees and tufa rock, what was once an old trattoria now serves typical Piedmontese specialities, such as meat and borage ravioli with butter and crispy pancetta, as well as dishes from further afield. Charming outdoor area for summer dining, plus an early - 20C wine cellar which can be visited by guests.

Bib Gourmand • Regional Cuisine, Seasonal Cuisine. The flavors, aromas, and wines of Vallagarina take center stage at this delightfully situated venue within the seventeenth-century walls of Palazzo de Probizer, offering stunning mountain views (weather permitting). The cellar features virtually every wine producer in the area (available by the glass as well!) while the kitchen relies on a well-proven formula: a single tasting menu that changes daily, with the option to select just a few dishes. The creations draw inspiration from the seasons, the territory, and Italian tradition, as well as from the fragrant bounty of the restaurant’s own garden. The inspector recommends: raviolo with alpine ricotta, Jerusalem artichoke, and Trentingrana cheese. A varied selection of desserts, listed on a separate menu, rounds out the experience.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. An attractive restaurant situated on the charming main square of the village of Dolceacqua, with a beautiful outdoor space and views of the old Doria castle. Inside, the dining room is decorated in “shabby chic” style which gives it a friendly, welcoming and colourful atmosphere. The regional, seasonal cuisine includes standout dishes such as “brandacujun mantecato alla ponentina” (creamed salted cod), “coniglio al rossese” (rabbit in red wine) and delicious desserts.

Bib Gourmand • Piedmontese, Seafood. On the lower slopes above Lake Maggiore, this rustic building offers particularly panoramic views of the verdant landscape, enjoyed both from the terrace and most indoor tables. The atmosphere is homey with a sense of long-standing tradition, and it couldn’t be otherwise since the restaurant has been operating for over 50 years (since 1969). The cuisine ranges across the entire Italian peninsula (including seafood), following the rhythm of the seasons, though the standout dishes remain predominantly local and regional. In addition to the wine selection, there's also a carefully curated offering of spirits.

Bib Gourmand • Apulian, Regional Cuisine. In the narrow streets of the historic center, once you cross the threshold the atmosphere could not be more authentic: dining rooms with barrel-vaulted ceilings and an evocative inner courtyard, where tables find their place beneath ancient porticoes. The kitchen pursues a passionate exploration of Apulian products and recipes, interpreted with care and authenticity. Among the dishes not to be missed, the marretto di agnello stands out, prepared with offal and served with roast potatoes, but the entire menu is so inviting that choosing becomes a pleasant dilemma. Whether you are a local or visiting the region, a stop at Cibus is warmly recommended – better still with a reservation in advance, given the popularity of the house.

Bib Gourmand • Seafood, Classic Cuisine. A restaurant not to be missed if you are in the area. The moment you walk through the door, the rooms overflowing with decorations will surprise you, but then it will be time to sample the cuisine. The chef puts his own personal stamp on some of the classics of local and national seafood tradition. One dish after another, you won’t ever want to stop eating!

Bib Gourmand • Cuisine from Abruzzo, Traditional Cuisine. Situated in the charming centre of Sulmona, Clemente has for many years offered guests a simple, welcoming ambience in the restored stables of a palazzo dating from the early 19C. The menu has an exclusive focus on ingredients from the Abruzzi, including home-made pasta “alla chitarra” and the use of saffron from Aquila. The main courses are all meat-based, while among the desserts the Pan dell'Orsosemifreddo is particularly delicious. Although the portions are generous, most of the dishes are also available in half-portions. Aperitifs are served in the bistro-style room.

Bib Gourmand • Classic Cuisine, Contemporary. A small and well-kept bistro situated in the heart of Arona’s historic centre just a short walk from the lakefront. Here, a young, enthusiastic couple (Stefano in the kitchen and Melissa front of house) serve delicious, seasonal cuisine with a focus on local ingredients. Don’t miss the “Condividere” appetisers – a selection of small dishes in typical Italian antipasto style, including burrata with crispy puntarelle and anchovies, a Russian salad tartlet, lake fish bottarga, and other delicacies that are perfect for sharing.

Bib Gourmand • Piedmontese, Traditional Cuisine. Despite its simple, no-frills atmosphere, Consorzio serves some of the most interesting and acclaimed Piedmontese cuisine in the city. Specialities include ravioli with either Tumin del Mel cheese or “finanziera”, and traditional meat-filled agnolotti pasta. Meat also makes a strong appearance on the list of main courses, including in less “noble” but equally memorable dishes featuring offal and tripe.

Bib Gourmand • Italian, Modern Cuisine. Situated on the central Via Accademia Albertina, this small, simple and unfussy restaurant with small tables set close together serves top-quality Piedmontese cuisine. Alongside its delicious regional specialities, the menu also features dishes from elsewhere in Italy, including Sicily. The tajarin pasta made from 40 egg yolks and served with a veal ragu is superb, as are the rabbit and pork belly dishes. There’s a focus on meat options, followed by some delicious desserts, which include specialities from Piedmont such as panna cotta and typical bacio di dama biscuits.

Bib Gourmand • Apulian, Regional Cuisine. A welcoming contemporary-style restaurant in the town’s historical centre where the young owner-chef has plenty of experience behind him, including in his parents’ restaurant. At Coquus, he serves fresh cuisine which is seasonal, full of flavour and reasonably priced given the quality on offer. Efficient and enthusiastic service, with an outdoor space in the pedestrian area for summer dining.

Bib Gourmand • Sardinian, Creative. Coxinendi (“cooking” in the Sardinian dialect) is a recently opened restaurant run by talented chef Davide Atzeni, who has plenty of experience behind him. Here, he focuses on creating authentic Sardinian dishes full of traditional flavour.

Bib Gourmand • Modern Cuisine. One of the most interesting restaurants in Cagliari in terms of value for money, with a choice of classic at-table seating or the more informal, convivial option of sitting at the counter. When it comes to choosing your wine, all you need do is look around at the shelves and ask the helpful staff for recommendations. The cuisine focuses on Sardinian recipes and ingredients, as well as more classic options and even experimental dishes that feature new and original combinations. Simpler options are available at lunchtime.

Bib Gourmand • Tuscan. Nestled amid the cobbled streets of Anghiari, one of Italy’s most beautiful villages, this rustic-style restaurant is hidden behind a wooden door with glass panes and curtains. With its brick-vaulted ceiling, old cupboards, art on the walls and bottles everywhere, Da Alighiero has a warm, authentic ambience. The cuisine celebrates Tuscany’s classic favourites (don’t miss the tripe served in a spicy red sauce), while enthusiastic host Gianni is on hand with recommendations for the perfect wine.

Bib Gourmand • Tuscan, Traditional Cuisine. Booking in advance is highly recommended at this traditional Tuscan restaurant (home to a grocer’s shop as well as a trattoria) which has a loyal and regular clientele. Most guests come here for the superb Fiorentina steak (cooked over the grill), as well as the classic soups and home-made pastas. The wine list is overseen by Andrea, an enthusiastic sommelier who enjoys organising themed wine-tasting evenings.

Bib Gourmand • Piedmontese, Traditional Cuisine. With Fausto front of house, his wife Rosella at the helm in the kitchen and daughter Gaia who not only works in the dining room but is also responsible for the desserts, this restaurant celebrates Piedmontese cuisine on a menu that changes weekly in order to ensure that ingredients are fresh and seasonal. Meat takes centre stage, alongside excellent fresh pasta dishes (such as the famous agnolotti) and delicious desserts including fiordilatte ice-cream. The wine cellar is well stocked, thanks to the restaurant’s own production of Pinot Nero (dry and sparkling labels), while for anyone wanting to prolong their stay, attractive guestrooms are available at the Borgo del Gallo.

Bib Gourmand • Ligurian, Seafood. On the beautiful coast road, just a short walk from the seafront, you’ll find a place that exudes tradition and hospitality. A family-run eatery where time seems to move slowly and Ligurian seafood cuisine takes centre stage. Every dish tells a story of authentic flavours, lovingly prepared and served alfresco in summer, inviting guests to enjoy the sea breeze and the pleasure of good company. The inspector recommends: “brandacujun” (made with dried cod and potatoes) or calamari on the “ciappa” (a stone slab), served with potatoes and “preboggion” (cooked wild herbs).

Bib Gourmand • Seafood, Venetian. Situated next to the cinema-theatre, in an area a little off the beaten track but well worth exploring, this gem of a restaurant specialises in fish and seafood from the Veneto, serving its fish (fresh off the boat) in traditional home-made dishes which are timeless and comforting. Each dish introduces diners to the authentic flavours of the lagoon, in carefully prepared recipes that fully respect the top-quality ingredients. To finish your meal, don’t miss the pannacotta with fresh strawberry sauce – a classic favourite that is truly delicious! There’s a carefully thought-out selection of wines by the glass, offering the perfect pairing for each course.

Bib Gourmand • Cuisine from Abruzzo, Traditional Cuisine. A simple and informal urban trattoria with a friendly atmosphere, tables arranged close together and typical red-and-white check tablecloths. The Abruzzo takes centre stage in the delicious cuisine served here – we particularly recommend the sagne (a type of pasta) and beans, the maccheroni alla chitarra, the roast lamb and the arrosticini (skewers of mutton).

Bib Gourmand • Cuisine from Abruzzo, Traditional Cuisine. A simple, rustic trattoria, perched among the narrow streets of the upper part of the village. The owners themselves attend to both dining room and kitchen, ensuring that homestyle yet flavorful Abruzzese dishes reach the table, sometimes announced verbally to complement a menu featuring cheeses, cured meats, and grilled fare (yes, there are arrosticini!). The specialties not to be missed are certainly the traditional handmade pastas, each bearing its own distinctive name, and the indulgent desserts (the seasonal fruit crostatas are excellent). Also noteworthy is the small wine list showcasing the region above all, with cellars represented from each of its provinces. Reservations are always advisable.

Bib Gourmand • Umbrian, Traditional Cuisine. A few kilometers from Orvieto, after a series of winding roads in the village of Morrano Nuovo, an old 1980s sign will guide you to the restaurant Da Gregorio. A stop here is a must: straightforward, local cuisine with homegrown vegetables and cured meats, and a wine list celebrating small winemakers and native grape varieties. The grilled pork with maple syrup is a must-try – a true surprise on the plate.

Bib Gourmand • Country cooking. Situated on a road that climbs through the Apennines between Romagna and the Marche, this small restaurant serves good, simple and traditional Romagna cuisine. The menu features home-made pasta and local meat dishes, as well as daily specials which focus on seasonal ingredients (don’t miss the “fossa” cheese from Perticara and the tortelloni with melted butter and truffles). One of our inspectors’ favourite trattorias!

Bib Gourmand • Tuscan, Traditional Cuisine. "In a skilfully refurbished farmhouse nestled in the hills surrounding San Gimignano, Da Pode restaurant welcomes guests into cosy dining rooms featuring stone and wood, and onto a large terrace where, when the weather is warm, diners can enjoy their meal as they admire the Tuscan countryside. The cuisine is authentic and deeply rooted in tradition, with recipes handed down through four generations. Fresh pasta is prepared daily on the premises, the meat is of the highest quality, and the desserts are worthy of attention too: the soft, light apple cake with custard is a delicious finale that sums up all the authenticity of the place. "

Bib Gourmand • Lombardian, Contemporary. In this hotel-restaurant’s modern dining rooms, you’ll enjoy some of the most interesting cuisine in the region, where the top-quality ingredients and skilful preparation will impress in equal measure. Not wishing to ignore any of the dishes on offer, we particularly enjoyed the braised snails, with a herb and cavolo nero soup and sweet garlic cream; the game tortelli; the charcoal-grilled char; and the rose cake served with zabaglione.

Bib Gourmand • Contemporary, Traditional Cuisine. At this restaurant, an American-style barbecue garden (in summer) and a smart, rustic dining room provide the backdrop for carefully prepared local cuisine with a personalised, gourmet twist, such as the home-made gnocchi served with three different types of tomato. The wine list features top-quality labels from Italy and further afield, including a few vintages that will delight wine-enthusiasts.

Bib Gourmand • Venetian, Traditional Cuisine. The undoubted star of this restaurant is the Enbogonè tagliatelle – a pasta made entirely by hand and seasoned with a sauce made from borlotti beans, local extra - virgin olive oil and rosemary – although the menu features many other dishes. Simple, honest cuisine made mainly from carefully selected regional produce, accompanied by an excellent selection of local wines.

Bib Gourmand • Cuisine from Romagna. Situated in a picturesque historic hamlet with a castle once inhabited by the Malatesta dynasty, this restaurant boasts a charming and traditional dining room. The delicious cuisine is the star of the show here, featuring imaginative dishes showcasing ingredients from the Romagna region, as well as more classic recipes such as pasta with carbonara and amatriciana sauces. All the fresh pasta is home made.

Bib Gourmand • Piedmontese, Traditional Cuisine. The tradition of the Monferrato region has been told for generations through simple local cuisine. Indeed, there is an inviting list on the menu in which none of the great classics are missing: peppers with bagna cauda, vitello tonnato, tagliolini with Cervere leek sauce, stewed tripe, braised veal stew with Barbera d'Asti, the sweet "mattone monferrino" and so on. Straightforward flavours to pair easily with an endless wine list for true fans of Langhe, Asti, all of Italy and France. All "seasoned" with proper customer care and pleasant outdoor service for the warm weather. Basically, the restaurant you want near home!

Bib Gourmand • Lombardian, Traditional Cuisine. In business since 1850 and now run by the sixth generation, this simple and authentic family trattoria is a mecca for fans of Bassa Padana cuisine. The menu boasts an extraordinary combination of specialities from Cremona and Mantova, including local cured meats, pumpkin tortelli with sweet tomato sauté, “porc-tonné” (meat with tuna) from an original recipe by Pellegrino Artusi, and sbrisolona cake with warm zabaglione. Although you will be offered a menu, we highly recommend chatting with the exuberant chef, who will be happy to guide you in your choice of food and wine.

Bib Gourmand • Roman, Cuisine from Lazio. Far from the tourist crowds, this is an authentic neighborhood restaurant, beloved by Romans and regulars alike. The menu arrives verbally, as tradition dictates, and alongside a few fish offerings it is impossible to resist the most forthright repertoire of Roman cuisine: carciofi alla romana and alla giudia, eggplant polpette, tripe, sweetbreads, coratella. An irresistible parade of genuine flavors, served in small, simple, and welcoming dining rooms with a familial feel. Tables are few: reservations are strongly recommended.

Bib Gourmand • Calabrian, Traditional Cuisine. A true benchmark in the city’s dining scene, winning over palates since 1987 with its Calabrian cuisine, rich in intense aromas and generous flavors. A convivial, genuine venue where recipes speak of tradition and passion: from the robust, comforting tagliatelle with donkey ragù to the celebrated sirloin meatballs bathed in a rich, fragrant sauce.

Bib Gourmand • Regional Cuisine, Traditional Cuisine. A delicious plate of Schlutzkrapfen (ravioli stuffed with spinach and ricotta) is just what’s needed after a good day’s skiing or a hike through the woods. And that’s not all – Durnwald celebrates the Alto Adige in all its glory, both in terms of its landscapes, which can be admired from the dining room windows, and its cuisine, which keeps alive the region’s authentic traditions. The owner himself is at the helm front of house – a perfect host who guides guests in their choice of food and wine.

Bib Gourmand • Country cooking, Seasonal Cuisine. A real bastion of local cuisine for over 60 years thanks to the hard work of an entire family. The menu features mountain-style cuisine, including game dishes, a small selection of local cheeses (we highly recommend the Bettelmatt) and home-made ice cream. Relaxed and informal ambience.

Bib Gourmand • Country cooking, Traditional Cuisine. In the historic heart of Bobbio, on the first floor of a former 17th-century convent, three intimate, well-appointed rooms welcome you with lively paintings and vintage objects. The menu is lean yet rich, offering four options for each course, blending tradition with playful flavors. The wine list is like a small encyclopedia, featuring a thousand labels from around the world, with vertical selections for connoisseurs. Don't miss the ricotta pearls with sun-dried tomatoes, black olives, and Parmesan.

Bib Gourmand • Contemporary, Country cooking. Boasting a quiet, informal and youthful atmosphere, this restaurant overlooking the main square surprises guests with its simple ideas and impressive culinary technique. It’s immediately obvious from the menu that chef Alfonso Della Croce’s favourite ingredient is meat!

Bib Gourmand • Country cooking. In the heart of the historic center, this charming restaurant welcomes guests between a cool outdoor terrace and an evocative dining room created in a natural cave. The cuisine celebrates local traditions, with occasional forays into seafood. In the evening, the offering also includes pizzas, made with three different doughs: the classic Neapolitan, the thin and crispy “Papà Luigi”, and the one with vegetable charcoal. Surrounding the restaurant, simply furnished yet well-maintained guest rooms in the style of a scattered hotel complete the experience.

Bib Gourmand • Regional Cuisine, Classic Cuisine. Situated in front of a dense fir wood, this restaurant comes as something of a surprise. The dishes are prepared with genuine local ingredients, resulting in food that is full of flavour. Don’t get up from the table without having tasted the pappardelle pasta with mushrooms and speck ham or the fillet of venison with a redcurrant sauce.

Bib Gourmand • Italian Contemporary. Situated away from the sea at the foot of a medieval district, this intimate restaurant boasts a historic decor dotted with modern details such as black parquet flooring and industrial-style pipes. The cuisine created by chef Gianluca Formichella demonstrates the same blend of traditional style and modern touches in imaginative meat and fish dishes with a personalised twist. The tasting menu offers excellent value for money.

Bib Gourmand • Cuisine from Valtellina, Traditional Cuisine. Leave your car in the car park and walk up a short track to this restaurant which has a pleasantly rustic and romantic atmosphere that is typical of old Valtellina. On the menu, pride of place is given to local specialities such as bresaola, buckwheat pasta, cheese and meat dishes, all of which conjure up the flavours of this delightful region.

Bib Gourmand • Piedmontese, Traditional Cuisine. The Bruzzone brothers deserve a round of applause for this restaurant and its extraordinary traditional Piedmontese cuisine. In just two small dining rooms (booking is recommended), guests can choose from an unforgettable array of dishes including anchovies in green sauce, baked onions with bagna cauda (an anchovy-based dip), superb agnolotti (stuffed pasta), tripe, chicken, bonet (a type of dessert) and hazelnut tart with zabaglione. With so much choice, it’s difficult to stop eating – and once you’ve left, you’ll want to return as soon as possible!

Bib Gourmand • Tuscan, Seasonal Cuisine. Situated along the Via Francigena near Monteriggioni the small medieval village of Abbadia Isola boasts a superb Romanesque church and a group of old buildings that once housed a monastery and its outbuildings. The Futura Osteria occupies the cellars where the monks once stored their wines, which now provides the setting for simple, delicious and resolutely seasonal Tuscan-inspired cuisine offering good value for money. The refined wine list, simple service and secluded terrace complete the picture.

Bib Gourmand • Lombardian, Traditional Cuisine. Having successfully been in business for over 40 years, this restaurant continues to shine for its top-quality traditional cuisine, priding itself, as it has always done, on its love for local specialities. Goose dishes take centre stage on the menu (the area is famous for its goose), alongside an excellent selection of traditional boiled meats all of which are sourced locally. There’s also a good choice of wine, which is skilfully displayed and served from a trolley in the dining room from which wines are served by the glass.

Bib Gourmand • Country cooking, Home Cooking. Situated next to the village church, this restaurant has been serving excellent South Tyrolean cuisine since as far back as 1602. House specialities include canederli pressati (dumplings) and Buchteln (a type of sweet bun).

Bib Gourmand • Regional Cuisine. A return home for Granaro del Monte to the center of Norcia and inside Casa Bianconi, a charming hotel, overlooking the town’s main street. A series of intimate dining rooms includes one adorned with frescoes, originally part of the old local granaries. The cuisine is traditional and offers the classic cured meats, featuring a truly excellent 24‑month prosciutto, as well as traditional recipes revisited by the owners, such as the outstanding tagliatelle with ricotta and sausage. The grill is always fired up, turning out beef, lamb, and other specialties. With excellent value for money and service available every day, this address is truly unmissable!

Bib Gourmand • Chinese, Asian Contemporary. This restaurant situated behind Piazza San Ignazio and not far from the Pantheon has been renowned for its Chinese food for the past 20 years. The small dining rooms here are arranged on different levels and decorated with beautiful original objects, including a fine collection of teapots. The menu naturally features Chinese dishes, which range from classic favourites to street food-style options and more contemporary fare. The dim sum, freshly made on the day, are excellent, as are the stir-fry dishes which include a delicious tuna, vegetable and Szechuan pepper recipe.

Bib Gourmand • Mantuan, Lombardian. A rustic building welcomes guests into a warm and authentic setting, where the family atmosphere is made even more pleasant by the warm welcome extended by the owners, who know just how to put guests at ease within minutes. The kitchen serves contemporary dishes, prepared with simplicity and taste. According to the Inspector, the most tempting of the desserts is the “meringata a cucchiaio”, a meringue dessert served with ice cream, whipped cream and a crunchy crumble of amaretti biscuits and chocolate: an irresistible finale.

Bib Gourmand • Roman, Traditional Cuisine. Situated near Piazza Navona and Campo de' Fiori, this long-established restaurant has been run by five local business partners (one of whom is the chef) since 2000. Top-quality, classic and generous Roman cuisine is to the fore here, served in a simple, rustic-style dining room which is always busy (hardly surprising, given the location!). Dishes include pasta with the famous sauces of Rome (amatriciana, carbonara and cacio e pepe), as well as meatballs, puntarelle, and maritozzo with cream. We highly recommend the “Percorso Romano” tasting menu which includes four small courses for just over 30 euros.

Bib Gourmand • Emilian, Traditional Cuisine. At the edge of the city, just off the ring road, this quintessential trattoria features spacious dining rooms where a familial, informal atmosphere prevails, while from the kitchen arrive the pillars of Parmesan tradition, executed at an excellent level: flavorful dishes crafted from predominantly local products. Among the unmissable offerings, the anolini in capon broth, savory and satisfying, as well as the pork cheeks in lemon cremolade with cream of garbanzo beans.

Bib Gourmand • Italian Contemporary, Seasonal Cuisine. This pleasant restaurant is situated within the traffic-restricted area of Sarzana, just a few steps from the beautiful central piazza of this small town (which is in Liguria, although the dialect spoken here has a Tuscan influence). With a new name and a new team at the helm, the restaurant serves delicious, colourful cuisine that follows the seasons, with a balance of reasonably priced meat and fish dishes on the menu. A spacious outdoor summer-dining space shaded by parasols, plus courteous, efficient female staff complete the picture.

Bib Gourmand • Cuisine from the Marches, Traditional Cuisine. A family - run restaurant with young, enthusiastic staff. Four rustic dining rooms provide the setting to enjoy delicious regional dishes, such as the ever - popular Marchigiana veal steak.

Bib Gourmand • Tuscan. At the entrance of the village of Moggiona, along the road connecting Camaldoli to Poppi, Il Cedro welcomes you with homely aromas and genuine flavors. Mariangela and Cristina – one in the dining room, the other in the kitchen – share the Tuscan tradition with enthusiasm and warmth, offering rustic dishes, sincere smiles, and a family-like atmosphere.

Bib Gourmand • Piedmontese, Modern Cuisine. Warmed by an open fire in winter, this welcoming family-run restaurant celebrates the cuisine of Piedmont, although a few fish dishes also feature on the menu. Traditional, time-honoured and overlooked dishes take pride of place, such as boiled meat terrine with a salsa verde, Fassone beef in a crust, plus an excellent giandujotto chocolate mousse. Booking ahead is recommended.

Bib Gourmand • Tuscan, Traditional Cuisine. The 14th-century home of the castle gamekeeper has been transformed into a showcase of regional products with a terrace overlooking the hills and, from the rooms, glimpses of the surrounding countryside. Chef Chiara's cooking is easy to read: Tuscan and local, with an emphasis on seasonal produce from the garden and nearby farmers. The triptych of hams is already a good reason to sit at the table, delicate and firm at the same time, with perfect seasoning! Among the starters, indulge in an artichoke flan; among the main courses, the classic Florentine steak or pigeon, served whole and flavoured with vin santo.

Bib Gourmand • Piedmontese, Seasonal Cuisine. Almost as if on a postcard, the warmth of an old barn set in verdant silence, on the border between Piedmont and Liguria, inspires a cuisine based on seasonal and local raw materials, in which there is a fine commitment to the search for 0 km products. The management is obviously direct and family-run, and the recipes aim to give you a taste of the simple but exquisite flavours of the Val Borbera.

Bib Gourmand • Tuscan, Traditional Cuisine. True to itself as always, Il Latini is a real Florentine institution, which continues to keep Tuscan traditions alive both in its small, rustic-style dining rooms and in its typical regional cuisine prepared with careful attention to detail and a respectful approach. Florentine steak takes pride of place on the menu, which also features the local hams that hang from the ceiling. Specialities include pappa al pomodoro, Florentine tripe and ribollita stew, as well as cantucci with vin santo, the typical finale to any Tuscan meal. Generations may pass but the appeal of this convivial and welcoming restaurant remains as strong as ever.

Bib Gourmand • Piedmontese, Traditional Cuisine. Occupying a 17C palazzo in the village centre, this restaurant showcases regional cuisine in all its glory. Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant, all accompanied by wines chosen from an extensive wine list. Added attractions are the open fire in winter, an attractive outdoor space for summer dining, and a few comfortable guestrooms to the rear.

Bib Gourmand • Country cooking, Modern Cuisine. Getting there may require some patience, but it's eased by the journey through one of the most enchanting parts of rural, hilly Abruzzo. This family-run restaurant, managed by the Di Tillio brothers (one in the dining room and the other in the kitchen, united by a passion for their work) offers a pleasant outdoor service in summer and takes guests on a journey through the region's culinary traditions. The dishes are often enhanced with produce from the family garden or fresh pasta made with their own wheat flour, with creative touches here and there.