Wine Country Dining Guide

Where to eat in every wine region — from Michelin-starred fine dining to beloved local bistros and winery restaurants.

25 wine regions

100+ restaurant picks

Showing 120 of 120 dining guides

Bordeaux

French — Bordelaise

Must try: Entrecôte bordelaise

Mid to high-end

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Burgundy

French — Bourguignonne

Must try: Bœuf bourguignon

Mid to high-end

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Champagne

French — Champenoise

Must try: Biscuit rose de Reims

Mid to high-end

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Tuscany

Italian — Toscana

Must try: Bistecca alla fiorentina

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Piedmont

Italian — Piemontese

Must try: Tajarin al tartufo

Mid to high-end

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Rioja

Spanish — Riojan

Must try: Chuletillas al sarmiento

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Douro Valley

Portuguese — Duriense

Must try: Bacalhau à Gomes de Sá

Mid to high-end

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Napa Valley

Californian — Wine Country

Must try: Farm-to-table seasonal tasting menus

Mid to high-end

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Sonoma County

Californian — Farm-to-Table

Must try: Dungeness crab

Mid to high-end

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Willamette Valley

Pacific Northwest

Must try: Hazelnuts in everything

Mid to high-end

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Barossa Valley

Australian — Germanic Heritage

Must try: Barossa mettwurst

Mid to high-end

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Margaret River

Australian — South West Coast

Must try: Marron (freshwater crayfish)

Mid to high-end

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Marlborough

New Zealand — Marlborough

Must try: Green-lipped mussels

Mid to high-end

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Stellenbosch

South African — Cape Winelands

Must try: Bobotie

Mid to high-end

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Mendoza

Argentine — Mendocino

Must try: Asado (whole-animal barbecue)

Mid to high-end

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Maipo Valley

Chilean — Central Valley

Must try: Pastel de choclo

Mid to high-end

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Provence

French — Provençale

Must try: Bouillabaisse

Mid to high-end

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Rhône Valley

French — Lyonnaise & Rhodanienne

Must try: Quenelles de brochet

Mid to high-end

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Mosel

German — Moselländisch

Must try: Mosel-Forelle (trout)

Mid to high-end

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Central Otago

New Zealand — Otago

Must try: Central Otago lamb

Mid to high-end

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Franschhoek

South African — French Huguenot Heritage

Must try: Cape Malay lamb curry

Mid to high-end

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Loire Valley

French — Ligérienne

Must try: Rillettes de Tours

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Wachau

Austrian — Wachauer

Must try: Wachauer Marillenknoedel (apricot dumplings)

Mid to high-end

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Santorini

Greek — Cycladic

Must try: Fava santorinis (split pea purée)

Mid to high-end

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Deidesheim

German — Pfalz

Must try: Saumagen (stuffed pig's stomach)

Mid to high-end

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Wurzburg

German — Franconian

Must try: Schäufele (roasted pork shoulder)

Mid to high-end

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Arbois

French — Jura

Must try: Comté cheese (aged 18+ months)

Mid to high-end

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Dealu Mare

Romanian — Muntenian

Must try: Mici (grilled minced meat rolls)

Mid to high-end

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Alsace

French-German — Alsatian

Must try: Choucroute garnie (sauerkraut with charcuterie)

Mid to high-end

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Languedoc

French — Occitane

Must try: Cassoulet de Castelnaudary

Mid to high-end

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Beaujolais

French — Lyonnaise & Beaujolaise

Must try: Quenelles de brochet

Mid to high-end

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Veneto

Italian — Veneto

Must try: Risotto al radicchio di Treviso

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Sicily

Italian — Sicilian

Must try: Arancini (fried rice balls)

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Puglia

Italian — Pugliese

Must try: Orecchiette con cime di rapa (pasta with turnip tops)

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Sardinia

Italian — Sarda

Must try: Porceddu (whole roast suckling pig)

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Priorat

Spanish — Catalan

Must try: Romesco sauce

Mid to high-end

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Rías Baixas

Spanish — Galician

Must try: Pulpo á feira (Galician octopus)

Mid to high-end

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Galicia

Spanish — Galician

Must try: Pulpo á feira

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Andalusia

Spanish — Andalusian

Must try: Gazpacho

Mid to high-end

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Jerez

Spanish — Gaditana (Cádiz)

Must try: Jamón con Manzanilla

Mid to high-end

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Alentejo

Portuguese — Alentejana

Must try: Açorda alentejana (bread and coriander soup with egg)

Mid to high-end

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Vinho Verde

Portuguese — Minhota

Must try: Bacalhau com broa (salt cod with cornbread)

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Dão

Portuguese — Beirã

Must try: Leitão da Bairrada (roast suckling pig)

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Paso Robles

Californian — Central Coast

Must try: Oak-smoked barbecue

Mid to high-end

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Walla Walla

Pacific Northwest — Eastern Washington

Must try: Walla Walla sweet onions (seasonal)

Mid to high-end

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Finger Lakes

American — Upstate New York

Must try: Salt potatoes

Mid to high-end

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McLaren Vale

Australian — South Australia

Must try: Kangaroo fillet

Mid to high-end

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Hawke's Bay

New Zealand — Hawke's Bay

Must try: Napier crayfish (rock lobster)

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Uco Valley

Argentine — Andean Fusion

Must try: Asado de altura (high-altitude barbecue)

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Casablanca Valley

Chilean — Pacific Coast

Must try: Machas a la parmesana (razor clams with parmesan)

Mid to high-end

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Colchagua Valley

Chilean — Central Valley

Must try: Asado al palo (whole roast lamb on a spit)

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Constantia

South African — Cape

Must try: Cape Malay bobotie

Mid to high-end

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Swartland

South African — Cape Farm

Must try: Potjiekos (slow-cooked cast-iron pot stew)

Mid to high-end

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Rheingau

German — Rheingauer

Must try: Handkäse mit Musik (fermented cheese with vinegar-onion dressing)

Mid to high-end

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Tokaj

Hungarian — Tokaji

Must try: Gulyás (goulash)

Mid to high-end

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Kakheti

Georgian — Kakhetian

Must try: Khinkali (soup dumplings)

Mid to high-end

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Okanagan Valley

Canadian — Pacific Northwest

Must try: Okanagan peaches (summer)

Mid to high-end

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Niagara

Canadian — Niagara Peninsula

Must try: Niagara peach pie

Mid to high-end

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Istria

Croatian-Italian — Istrian

Must try: Istrian truffles (black and white)

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Etna

Italian — Sicilian (Etna)

Must try: Pasta alla Norma

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Ribera del Duero

Spanish — Castilian

Must try: Lechazo asado (roast suckling lamb)

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Crete

Greek — Cretan

Must try: Dakos (rusk with tomato and feta)

Mid to high-end

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South Styria

Austrian — Styrian

Must try: Steirisches Kürbiskernöl (pumpkin seed oil over everything)

Mid to high-end

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Emilia-Romagna

Italian — Emiliana-Romagnola

Must try: Tagliatelle al ragù Bolognese (the original)

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Lombardy

Italian — Lombarda

Must try: Risotto alla Milanese (saffron risotto)

Mid to high-end

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Trentino-Alto Adige

Italian-Austrian — Alto Atesino

Must try: Canederli (bread dumplings in broth)

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Campania

Italian — Campana

Must try: Pizza Napoletana (Margherita and Marinara)

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Navarra

Spanish — Navarrese

Must try: Chistorra (spiced sausage)

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Castilla y León

Spanish — Castilian

Must try: Cochinillo asado (whole roast suckling pig)

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Catalonia

Spanish — Catalan

Must try: Pa amb tomàquet (bread rubbed with tomato)

Mid to high-end

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Umbria

Italian — Umbra

Must try: Norcia black truffle on everything

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Yarra Valley

Australian — Victorian

Must try: Yarra Valley smoked salmon

Mid to high-end

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Hunter Valley

Australian — New South Wales

Must try: Hunter Valley Semillon (aged)

Mid to high-end

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Virginia

American — Mid-Atlantic

Must try: Virginia ham and biscuits

Mid to high-end

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Salta

Argentine — Andean Northwest

Must try: Locro (hearty Andean stew of maize, beans, and pork)

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Patagonia

Argentine — Patagonian

Must try: Cordero patagónico (whole-roasted Patagonian lamb)

Mid to high-end

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Corsica

French — Corse

Must try: Charcuterie corse (figatellu, coppa, lonzu)

Mid to high-end

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Pfalz

German — Pfälzisch

Must try: Saumagen (stuffed pig's stomach — Helmut Kohl's favourite)

Mid to high-end

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Ningxia

Chinese — Hui Muslim

Must try: Yang rou (lamb dishes — whole roast, stew, skewers)

Budget-friendly

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Peloponnese

Greek — Peloponnesian

Must try: Kalamata olives and olive oil

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Wairarapa

New Zealand — Wairarapa

Must try: Martinborough lamb

Mid to high-end

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Adelaide Hills

Australian — South Australian Hills

Must try: Adelaide Hills cherries (summer)

Mid to high-end

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Madeira

Portuguese — Madeiran

Must try: Espetada (beef skewer over bay laurel fire)

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Cape Winelands (Paarl/Wellington)

South African — Cape Dutch Heritage

Must try: Potjiekos (slow-cooked stew)

Mid to high-end

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Bekaa Valley

Lebanese — Bekaa

Must try: Meze platters (hummus, tabbouleh, kibbeh)

Mid to high-end

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Vale dos Vinhedos

Brazilian — Gaúcho Italian Heritage

Must try: Polenta com frango (polenta with chicken)

Mid to high-end

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Clare Valley

Australian — Clare Valley

Must try: Saltbush-crusted lamb

Mid to high-end

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Nahe

German — Rhineland-Palatinate

Must try: Sauerbraten (marinated pot roast)

Mid to high-end

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Abruzzo

Italian — Abruzzese

Must try: Arrosticini (lamb skewers)

Mid to high-end

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Marche

Italian — Marchigiana

Must try: Vincigrassi (layered baked pasta with offal ragù)

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Baden

German — Baden (French-influenced)

Must try: Flammkuchen (tarte flambée, Baden version)

Mid to high-end

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Franken

German — Franconian

Must try: Schäufele (roasted pork shoulder)

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Jura

French — Jurassienne

Must try: Comté cheese (aged 18+ months)

Mid to high-end

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Savoie

French — Savoyarde

Must try: Fondue savoyarde

Mid to high-end

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Dalmatia

Croatian — Dalmatian

Must try: Peka (lamb or octopus under the bell)

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Lower Austria

Austrian — Niederösterreichisch

Must try: Wiener Schnitzel (veal or pork cutlet)

Mid to high-end

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Styria

Austrian — Steirisch

Must try: Steirisches Backhendl (fried chicken Styrian-style)

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Eger

Hungarian — Egri

Must try: Gulyás (goulash)

Mid to high-end

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Villány

Hungarian — Villányi

Must try: Villányi kolbász (village sausage)

Mid to high-end

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Lake Balaton

Hungarian — Balatoni

Must try: Balatoni fogas (zander/pike-perch from the lake)

Mid to high-end

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Macedonia (Northern Greece)

Greek — Macedonian

Must try: Bougatsa (custard or cheese phyllo pie)

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Oregon Wine Country

Pacific Northwest — Oregon

Must try: Dungeness crab

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Washington Wine Country

Pacific Northwest — Washington State

Must try: Washington Dungeness crab

Mid to high-end

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Texas Hill Country

American — Texas Hill Country

Must try: Texas barbecue brisket

Mid to high-end

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New York Wine Country

American — New York State

Must try: Salt potatoes

Mid to high-end

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British Columbia Wine Country

Canadian — Pacific West

Must try: BC sockeye salmon

Mid to high-end

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Ontario Wine Country

Canadian — Ontario

Must try: Niagara peach pie

Mid to high-end

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Tasmania

Australian — Tasmanian

Must try: Tasmanian Atlantic salmon

Mid to high-end

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South Australia Wine Country

Australian — South Australian

Must try: Coffin Bay oysters

Mid to high-end

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Victoria Wine Country

Australian — Victorian

Must try: Victorian grass-fed beef

Mid to high-end

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Western Australia Wine Country

Australian — Western Australian

Must try: Marron (freshwater crayfish)

Mid to high-end

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New South Wales Wine Country

Australian — New South Wales

Must try: Sydney rock oysters

Mid to high-end

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North Island

New Zealand — North Island

Must try: Hawke's Bay rock lobster (crayfish)

Mid to high-end

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South Island

New Zealand — South Island

Must try: Bluff oysters (seasonal, March–August)

Mid to high-end

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Georgia

Georgian — Traditional

Must try: Khinkali (soup dumplings)

Mid to high-end

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Croatia

Croatian — Coastal and Continental

Must try: Peka (lamb or octopus slow-cooked under a bell)

Mid to high-end

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South Africa Wine Country

South African — Cape Winelands

Must try: Braai (South African barbecue — the national pastime)

Mid to high-end

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Roero

Italian — Piemontese

Must try: Tajarin al ragù (thin egg pasta with meat sauce)

Mid to high-end

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Telavi (Kakheti)

Georgian — Kakhetian

Must try: Khinkali (soup dumplings)

Mid to high-end

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Wachau Valley Wine Route

Austrian — Wachauer

Must try: Wachauer Marillenknoedel (apricot dumplings)

Mid to high-end

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