The Best Restaurants in Hobart: Where to Dine Out in Style

Hobart is a city where dinner can begin with oysters pulled from water colder than the wine, move through pasta rolled a few streets from the Derwent and end in a ten-seat room with somebody pouring sake. Its restaurant scene has never needed much acreage to be interesting, but 2026 has made it particularly difficult to keep up. New wine bars, hibachi counters, pizza joints and ambitious little dining rooms are joining the tables that have shaped the city for years. These are the ones worth booking.

The Best New Restaurants in Hobart

Lumachelle

Analiese Gregory has spent years turning her Huon Valley farm into a pantry; now ten people at a time get to eat from it. Lumachelle occupies a converted shed on her property, with lunches beginning by the fire before everyone gathers around one timber table. Gregory dives, hunts, grows, forages and preserves for the menu, which has moved through sea urchin potato cakes, abalone pizzette, rock lobster congee and wild-shot hare. There are only two sittings a week, and the $330 lunch includes drinks. The most intriguing new restaurant in southern Tasmania may also be the least restaurant-like.

Reserve a sitting here

99 Benders Road, Huonville

Atlas & Vine

A former coffin workshop is not the obvious place to begin Hobart’s next restaurant chapter, but Atlas & Vine has made excellent use of the bones. Chef Nick Kavenagh arrives via Noma, Core and Vue de Monde, translating all that fine-dining muscle into a far looser neighbourhood restaurant and wine bar. The menu changes almost daily and works through four Tasmanian quarters: seafood, vegetables, fermentation and meat. Even the room stays local, with blackwood, huon pine and ceramics flecked with abalone shell. Drop in for snacks and wine, or settle into the $120 set menu.

229 Liverpool Street, Hobart

Stone & Flame

Two-hundred-year-old sandstone and charcoal fire make rather good bedfellows at Stone & Flame, the Japanese-influenced newcomer occupying an 1825 warehouse on Hobart’s waterfront. The grill does much of the talking: pork belly yakitori arrives with pickled apple, hibachi corn gets white-miso butter, while venison tataki comes sharpened with yuzu and black garlic. Larger plates move through miso-glazed market fish and eye fillet with black-pepper tare. The building once formed part of the old IXL jam precinct; now the warmest thing in it is the hibachi.

33 Hunter Street, Hobart

Smith Street

The old baker’s oven is still there at Smith Street, but these days the heat comes from a hibachi. Former Glass House mates James Winter and Savayos “Teddy” Malayanod fill this walk-in-only North Hobart bar with Thai-Japanese snacks: beef tataki with ponzu, chicken-stuffed wings and pinkeye potatoes dusted heavily in curry salt. Herbs grow upstairs, honey comes from their own hives and the Tasmanian oak counter puts diners inches from the grill. Plus, cocktails have names like Shiso Into You. Enough said.

Corner of Smith Street and 325 Argyle Street, North Hobart

Bierhalle

Hobart has been drinking at 124 Davey Street in one form or another for generations, and Bierhalle has put the old Aberfeldy back to work. Chris Cooper, the man behind Preachers, fills the room with communal tables, European and Tasmanian beer, fresh pretzels and food built for cold nights. Schnitzel, currywurst and käse-spätzle lead into an $80 pork knuckle for two with sauerkraut, red cabbage and gravy. Many locals already have a story about this building; there are now several new ones beginning over a stein.

124 Davey Street, Hobart

Don Frico

Seven-hour queues on opening weekend suggested Hobart was rather ready for Don Frico. The Grinners crew and three chef mates have turned the former Society space into a New York slice joint crossed with an Italo-disco lounge: pepperoni with whipped ricotta and hot honey, cacio e pepe pizza, vodka-sauced Detroit squares and properly cold martinis. Maroon booths curl beneath a disco ball, vinyl runs through Pitt & Giblin speakers, and a 3am licence means nobody is hurried towards home.

22 Montpelier Retreat, Battery Point

In Good Company

A 1936 Art Deco servo has traded petrol for pandan, chilli, cocktails and coffee at In Good Company, the newest project from the team behind Bear With Me and Vilicia Coffee. Sandy Bay’s old Jet service station still carries its roadside bones, including hand-painted signage and that broad, low-slung profile facing the Derwent, but the rhythm has changed. Brunch runs through the day before former Chin Chin chef Jed Brown takes over at night with Southeast Asian-inflected plates, snacks and drinks. There’s a 3–6pm Good Hour, too, which makes stopping for one drink ridiculously easy.

479 Sandy Bay Road, Sandy Bay

Abraham Mezze Bar

Twenty seats, a dry-stone courtyard and a menu carrying several generations of family history: Abraham Mezze Bar does not need much room to say a lot. Sisters Maggie and Marion Abraham cook vegetarian Levantine mezze through their Lebanese-Tasmanian family story, using produce grown in New Town and at Molesworth. Bread, pickles and preserves are made in-house; Arabic coffee and Upper Derwent wine keep the table occupied. Half the seats sit in a dry-stone courtyard, and none can be booked. Food here carries memory, politics and the generosity of being welcomed into someone’s home.

30 Cross Street, New Town

Bird in Hand

Bird in Hand has turned the Royal Tasmanian Botanical Gardens into one of Hobart’s most civilised lunch moves. The Adelaide Hills wine family’s Tasmanian chapter runs on guided tastings, polished share plates and that rare garden-room calm that makes a second glass feel like good judgement. Chef Patrick Prenter’s menu keeps its manners but knows how to flirt, from chicken liver pâté so good we forgot to speak (seriously, we don’t usually love a pâté), to produce-led plates built for a crisp Tasmanian sparkling. It sits beautifully within the gardens without shouting about it: timber, ceramics, soft light, lawns beyond the glass. Book lunch, order the tasting, then walk back through the landscape noticeably improved.

Queens Domain, Royal Tasmanian Botanical Gardens

The Rice Corner

Rice is the starting point at The Rice Corner, opened in March by hospitality mates Carl Nguyen, Tommy and Kaye. Nguyen brings the food of his native Da Nang, while Tommy looks to Chanthaburi in eastern Thailand, steering clear of fusion for the dishes they grew up eating. Bun cha sits alongside tiger-prawn bánh khọt, northern Thai naem, claypot cơm niêu and skewers from the grill, with jasmine, sticky and ginger rice appearing throughout. Much of the room came from Vietnam and Thailand too, carrying a little of home into Battery Point.

22 Francis Street, Battery Point

Brine

Salt runs through almost everything at Brine, the 30-seat Lauderdale café and wine bar from chefs Palmy Tatum and Joshua G Hall. Breakfast might mean udon slicked with brown butter and parmesan, speck and confit egg yolk; later, kingfish crudo, house-made rigatoni and pork neck with nam prik take over. Preserves line the shelves, bread and crumpets are baked in-house, and surplus produce becomes pickles, relishes and sodas. Best of all is the $35 Happy Meal: dirty martini, fried olives and chippies.

Site 1/10A Bangalee Street, Lauderdale

The Best Restaurants in Hobart

Wunderbar

French technique gets a Tasmanian rewrite at WunderBar, Julian Volkmer’s brasserie inside an 1830s Goulburn Street building. After six years at MONA, the German-born chef is having more fun with the classics: wallaby tartare, chicken-liver pâté éclair, baked local brie and smoked white-fish crudo alongside French onion soup and duck à l’orange. Dinner runs Thursday to Sunday, with French and Tasmanian bottles doing equal work at the table. Save room for whatever form dessert has taken that week.

45 Goulburn Street, Hobart

Scholé

Ten diners, one table and Luke Burgess cooking with the fluency that made Garagistes matter. Scholé occupies Ivy Preddis’s former Liverpool Street confectionery, its nightly menu dictated by Tasmanian growers, fishers and whatever has reached its brief seasonal peak. Japanese technique leads, with Italy and Scandinavia appearing in the margins: albacore on hemp-seed fröknäcke, grilled rice cakes under bottarga, swordfish with tomato and fennel. Organic and spontaneously fermented wines sit beside sake, while Tuesdays turn the room into tachinomi, a walk-in standing bar for snacks, drinks and conversation.

227 Liverpool Street, Hobart 

OIRTHIR

The Scottish word for coast feels particularly apt at OIRTHIR, Bob Piechniczek and Jillian McInnes’s 20-seat restaurant overlooking the Bream Creek countryside. The husband-and-wife chefs bring Michelin-kitchen training and Scottish memory to Tasmanian produce: Boomer Bay oysters with samphire, wood-fired soda bread and seaweed butter, local lamb with haggis, line-caught mackerel and wild-mushroom vol-au-vent. Lunch runs Friday to Monday at $195 a head, with the former Van Bone dining room framing paddocks and east-coast sky beyond the glass.

357 Marion Bay Road, Bream Creek, Tasmania

Ranita Ramen

Nine stools and two bowls are about all Ranita Ramen needs. Javier García Tornel, formerly of Lucinda, makes the broths and organic wheat noodles from scratch, with pork, chicken and dashi layered into the shoyu and a seasonal vegetarian bowl working through miso and local produce. Monthly specials might bring chewy rye-noodle morisoba tsukemen or a spicy tantanmen, while the drinks list is just as edited: lager, pét-nat and house-made shiso lemonade. It only opens for lunch Tuesday to Friday, so timing matters.

206 Liverpool Street, Hobart

Restaurant Maria 

One floor below Aløft, Christian Ryan swaps its pan-Asian precision for the Mediterranean at Restaurant Maria, his waterfront dining room stretching from Lisbon to Lebanon. Ryan, recently named Gourmet Traveller’s 2026 Chef of the Year, works Tasmanian produce over a wood-fired grill: sumac-dusted wallaby tartare with macadamia hummus, West Coast octopus with romesco, seafood, vegetables and citrus-heavy sauces. The $140 chef’s menu is the only way through, with six kitchen-bar seats putting you close enough to watch each course take shape.

12 Franklin Wharf, Hobart

Pitzi 

From the team behind Fico, Pitzi is a pasta bar with serious technique beneath its easy manner. The menu changes often, but might move from sea urchin spaghetti, saline and silken, to fusilloni caught in a dark, game-rich ragù. Wines are chosen with the same precision, spanning Italian bottles and small producers worth asking about. Save room for dessert, particularly the coffee granita with Fernet caramel if it’s on the menu. Pitzi feels generous, assured and completely uninterested in making pasta more complicated than it needs to be.

4 Victoria Street, Hobart 

Trophy Room

Trophy Room has grown far beyond its daytime beginnings. James Latham and Rose Tweeddale now run the North Hobart corner room as a neighbourhood restaurant, guided by Tasmanian growers and a menu that changes daily. Bread, pasta, charcuterie, pickles and cheese are made in-house, while the mortadella and cacio e pepe cruller remains essential, recently named among Australia’s best dishes for 2026. Order à la carte or hand over the evening to the $90, seven-to-eight-course feed-me menu.

342 Argyle Street, North Hobart 

Marla Singer 

Chef Jonathan started his apprenticeship in this very Bellerive building; years later, he and Brianna came back and made it Marla Singer. The day begins with house-made crumpets, coffee and brunch, then Thursday to Saturday shifts into small plates and fun wines built around whatever Tasmania is doing best. Local fish, vegetables, meat, cheese and eggs come from a tight circle of producers, with recent dinners moving through swordfish-bacon gildas, pepperberry butter, hanger steak and house pickles. Full circle, but far from sentimental.

34-36 Cambridge Road, Bellerive 

Ogee

An old North Hobart corner store has found its second life as Ogee, Matt Breen’s 28-seat bistro and wine bar. The menu shifts constantly, but pasta, local seafood and small plates tend to anchor things, backed by Tasmanian and European bottles chosen with equal care. Vinyl spins through Pitt & Giblin speakers while the open kitchen keeps the room feeling close-knit. Friday and Saturday nights run to a $110 set menu; the rest of the week stays à la carte.

374 Murray Street, North Hobart

Institut Polaire

Cold weather is practically an ingredient at Institut Polaire, Louise Radman and Nav Singh’s marble-and-grey-leather brasserie, wine bar and cellar door. Their own Domaine Simha wines and Süd Polaire spirits anchor the drinks, while the kitchen works through Southern Ocean seafood, handmade pasta and alpine techniques of curing, smoking and fermenting. Current plates run from Flinders Island abalone tonnato and tuna carpaccio with magnolia to prawn pasta slicked with southern rock-lobster butter. Finish the equation with the Antarctic Dry Martini, sharpened with juniper mist.

1/7 Murray Street, Hobart

Omotenashi

Ten seats, one tiny open kitchen and a menu that changes with whatever Tasmania is doing best: Omotenashi is Lachlan Colwill and Sophie Pope’s deeply personal take on kaiseki. Hidden down a laneway behind the Lexus showroom, the pair cook, serve and talk guests through a multi-course procession of seafood, vegetables, sake and tea, with recent menus moving through zucchini-flower dumplings in kombu-sake dashi and zunda mochi. Dinner runs Friday to Sunday at $350, with only ten guests around the counter each night.

4/160 Elizabeth Street, Hobart

The Source 

The Source sits atop MONA’s Ether building, swapping the museum’s subterranean drama for broad River Derwent views and a long, measured lunch. Seasonal Tasmanian produce leads the menu, spanning wild-caught seafood, invasive meats and considered vegetarian cooking, served à la carte or across four and six courses. The award-winning wine list warrants proper attention, particularly the Moorilla releases grown nearby. Less performative than Faro, this is MONA at its most composed: exacting food, excellent bottles and eccentricity held neatly in reserve.

Ether Building, Mona, 655 Main Road, Hobart

Faro

Faro does not leave the art at the gallery door. Set behind broad glass overlooking the River Derwent, MONA’s restaurant folds food, sound and installation into the meal, with service that may veer into choreography and dishes designed to unsettle as often as please. The menu changes with the ideas driving the room, making each visit difficult to predict. Come prepared to surrender some control: Faro is less concerned with convention than with making dinner feel genuinely strange, vivid and alive.

Pharos Mona, 655 Main Road, Hobart

The Agrarian Kitchen 

Lunch at The Agrarian Kitchen begins in the greenhouse, which feels about right for a restaurant drawing more than 90 per cent of its ingredients from the garden outside. From there, Sam Smith’s kitchen moves through house-made cheese and charcuterie, wood-fired bread, ferments, Tasmanian seafood and whatever has reached its moment in the beds that week. Set inside the old Bronte building at Willow Court, the three-hour, $240 lunch runs Friday to Sunday and still feels inseparable from the patch of New Norfolk soil surrounding it.

11a The Avenue, New Norfolk

Peppina

Peppina enters a new chapter this spring, with longtime chef de cuisine Angga Err taking over from founding culinary director Massimo Mele. The Italian-Tasmanian spirit remains intact: generous plates built around local produce, an open kitchen, glass roof and two olive trees rising through the dining room. The menu still moves through handmade pasta, wood-fired vegetables, seafood and big sharing dishes, with the kitchen’s close relationships with Tasmanian growers doing much of the heavy lifting. A familiar Hobart favourite, now with a fresh set of hands at the stove.

2b Salamanca Place, Hobart

Malik

The table fills quickly at Malik, Ali Assi’s North Hobart restaurant built around Middle Eastern and Mediterranean cooking made for sharing. Start with pita and Meander Valley butter, cucumber labneh scattered with safflower and pine nuts, batata harra and lamb kibbeh, before the larger plates arrive: Wild Clover lamb shoulder with cucumber labneh, Cape Grim beef cheek over smoky hummus, or ras el hanout chicken with toum. The room may be moody, but the food is generous, direct and best ordered for everyone.

277 Elizabeth Street, North Hobart

Tesoro

There is subtle Italian dining, and then there is cacio e pepe tossed tableside inside a 25kg wheel of Pecorino Romano. Tesoro happily chooses the latter. Glen Tilly’s kitchen pairs the theatre with Tasmanian produce: pepperberry-cured kingfish with trout roe, 65-day dry-aged Cape Grim sirloin, smoked buffalo mozzarella and house-made pasta. It sits inside the Mövenpick, but feels far less hotel restaurant once that enormous wheel starts making its way towards the table.

28 Elizabeth Street, Hobart

Dier Makr

Dier Makr is still doing dinner on its own strange, brilliant terms. Behind the grey Collins Street frontage, Kobi Ruzicka’s $210 tasting menu changes daily, reducing Tasmanian produce to tight little combinations: torched mackerel with salted kohlrabi and tomato water; plum sorbet with basil and green almond. The kitchen runs largely on grills and hotplates, the dining room has only a handful of tables, and the cellar could derail the evening beautifully.

Sitchu Tip: Start next door at Lucinda.

123 Collins Street, Hobart 

Fico

Ten years in, Fico remains the Hobart booking that turns dinner into a small act of anticipation. Federica Andrisani and Oskar Rossi’s nine-course menu crosses Europe and Japan through Tasmanian ingredients: quail en croûte, chawanmushi with octopus and mushroom, wild-shot hare, buffalo ricotta tucked into crisp sfogliatella. Classic is already generous; Gourmand adds oysters, caviar, truffle and cheese. The 410-strong cellar rewards curiosity, the art-filled room keeps ceremony at bay, and ten landmark dishes are returning throughout 2026.

151A Macquarie Street, Hobart

Templo

Templo seats just 25 diners around a communal table and compact open kitchen, making every service feel immediate. Matthew Breen and Chris Chapple shape the menu around Italian technique, Tasmanian produce and whatever is best that week, moving through handmade pasta, whole fish, vegetables and deeply savoury sauces. Minimal-intervention wines from small producers line the shelves, chosen with the same directness as the food. Unfussy but exacting, Templo remains one of Hobart’s most rewarding reservations.

98 Patrick Street, Hobart

Suzie Luck’s 

Suzie Luck’s is the Salamanca Square table that makes ordering for everyone feel like an excellent idea. Tasmanian produce slips easily into Southeast Asian flavours: tempura eggplant lacquered in chilli-lime caramel, chicken and coriander dumplings, wagyu massaman, duck or tofu roll-ups. Cocktails carry the same sense of play, with pandan, Thai tea and herb-bright jugs made for sharing. It is generous and colourful, a dinner that stretches on because nobody is ready to leave.

2 Salamanca Square, Battery Point

Ti Ama

Ti Ama does Italian food through a very Hobart party filter: baby-pink walls, peppermint details and a mirror-tiled pizza oven shimmering at the back of the room. The wood-fired pies range from margherita to the gloriously named Spud Lyf, piled with potato, bacon, cheese and sour cream, while fresh pasta and excellent little antipasti round things out. Come hungry for the $65 Feed Me, which ends in all-you-can-eat pizza, and order a Calippo Dream for good measure.

Shop 13, 13 Castray Esplanade, Battery Point

Bar Wa Izakaya 

Bar Wa Izakaya is part of Hobart’s late-night muscle memory. The kitchen pairs Tasmanian produce with izakaya cooking, from Bruny Island wallaby wings with pickled plum and shiso to miso-glazed Brussels sprouts and lunchtime ramen. The drinks list runs deep through sake, Japanese whisky, local gin and yuzu sours, giving the room plenty of reasons to stay beyond dinner. Open late seven nights, it is lively without trying too hard and generous in exactly the right ways.

216-218 Elizabeth Street, Hobart 

Aløft 

Aløft has spent a decade proving Hobart’s best dining room might also be floating. High above Brooke Street Pier, which rises and falls with the Derwent below, Christian Ryan, Gourmet Traveller’s 2026 Chef of the Year, sends out a $150 chef’s menu with Tasmania at its core and Asia very much in the conversation. Wallaby meets Balinese tomato sambal, southern calamari comes with burnt onion and egg, and the crisp chilli eggplant has earned near-permanent status. Book the kitchen bar for the best seat in the house.

Pier One, Brooke Street, Hobart 

Frank 

Frank comes on strong with smoke, stained glass and a menu built around the parrilla. Start with three-cheese empanadas and oysters roasted with chorizo and garlic butter, then move to the entrana, sliced pink with chimichurri and salsa picante. The chipotle-vinegar potatoes deserve their own order, preferably next to something cold and citrusy from the bar. It is loud, glossy and very easy to settle into for longer than planned.

1 Franklin Wharf, Hobart 

Urban Greek

At Urban Greek, dinner is best approached as a table-covering exercise. The Cretan-leaning menu runs from smoky melitzanosalata and saganaki with fig jam to ouzo prawns, charcoal-grilled octopus and lamb cutlets with lemon potatoes. Groups of eight or more move onto one of three banquets, starting at $65, which is no hardship when warm pita, dips and dolmades keep appearing. Save room for the baklava gelato sandwich, all pistachio, filo and syrup.

103 Murray Street, Hobart

Landscape Restaurant & Grill

John Glover paintings loom over dinner at Landscape Restaurant & Grill, giving the dark, timbered room an appropriately Tasmanian sense of drama. The centrepiece is the Asado Grill, fired with old sherry, bourbon and port casks that send smoke through seafood, vegetables and some very serious cuts of beef. The cellar ranges broadly across Tasmania and further afield, while the whisky and cognac collection makes leaving after dessert feel unnecessarily hasty.

The Henry Jones Art Hotel,  23 Hunter Street, Hobart 

Drunken Admiral

The Drunken Admiral has been serving seafood on Hobart’s waterfront since 1979, inside a timber-lined room crowded with ropes, lanterns, ship wheels and decades of maritime clutter. The menu is proudly old-school: chowder, hot-smoked oysters, prawn linguine and seafood platters built for the table. It is generous, theatrical and resolutely itself, with a children’s menu that makes it an easy family booking. Come for the history, stay for the chowder.

17/19 Hunter Street, Hobart 

Once you’ve got your dinner plans sorted at one of the best restaurants in Hobart, you’re going to want to know where to head for a pre-dinner bevvie with our list of best bars. Then back it up the next morning with a tasty breakfast at one of Hobart’s best cafes.