Restaurants

Cullins Yard Dover Review: Beer-Battered Cod, Marina Views and a Shipyard Full of Beautiful Oddities

An old Dover shipyard packed with maritime curiosities serves beer-battered cod, mussels and Kentish beef beside the marina and White Cliffs.

Where to Eat Local Food in Canterbury: Kent Produce and Seasonal British Cooking at The Goods Shed

Fish from downstairs, vegetables from nearby farms and whole local carcasses feed a constantly changing restaurant above Canterbury’s working farmers market

Where to Eat Italian Food in Canterbury: Fresh Pici, Fiorentina and Tuscan Cooking at Il Posticino

Fresh pici, squid-ink pasta and a one-kilo Fiorentina give this intimate Canterbury restaurant a vivid, distinctly Tuscan pulse.

Taxenbacherhof Review: A Michelin Bib Gourmand Hidden Between Salzburg’s Mountains

Calf-brain ravioli, Rauris venison and immaculate Backhendl give this family-run Pinzgau hotel restaurant a surprisingly adventurous Alpine soul

Osteria dei Sognatori Alba Review: Is This the Old-School Trattoria the Langhe Still Needs?

Handmade tajarin, agnolotti del plin, Fassona beef and slow-cooked brasato keep Piedmontese tradition alive at this crowded little Alba osteria

Where to Eat Traditional Food in Alba: Tajarin, Vitello Tonnato and Langhe Wine at Osteria dell’Arco

Forty-yolk tajarin, Fassona beef and an exceptional Langhe cellar make Osteria dell’Arco one of Alba’s most convincing traditional tables.

Where to Eat Traditional Food in Parma: Tortelli, Culatello and Torta Fritta at Osteria dei Servi

Culatello, hot torta fritta, fresh tortelli and pork braised in Lambrusco define this lively Parma osteria in Piazza Ghiaia.

Gigi’s Piccolo Ristorante Review: Handmade Pasta Without the Palma Fine-Dining Price Tag

Fresh vongole, truffle pasta and daily ravioli define this tiny Italian restaurant tucked into the historic centre of Palma de Mallorca

Where to Eat Traditional Food in Parma: Tortelli, Torta Fritta and Salumi at Trattoria Corrieri

Torta fritta, culatello, handmade tortelli and stuffed veal keep old Parma cooking alive inside this historic city-centre trattoria

Where to Eat Neapolitan Pizza in Jastrzębie-Zdrój: Burrata, Mortadella and a Copper Oven at Miedziany Piec

Soft Neapolitan dough, burrata, mortadella and spicy Italian salami meet a blazing copper oven at Miedziany Piec in Jastrzębie-Zdrój