Flavour beyond the city
This is regional dining, the Tassie way: thoughtful, rooted in community and full of flavour. Riley Wilson rounds up some of the best spots worth a visit.
Regional dining in Tasmania is about so much more than what’s on your plate. It’s a deeply felt, consciously devised connection between the land and the people who grow, raise, catch and create the produce that makes our island state so exceptional.
“Dining regionally means you are eating the produce of that region, kilometres if not metres from where it’s grown,” says The Agrarian Kitchen co-founder Rodney Dunn. “There’s a very special connection to community with chefs working closely with farmers, fishermen and other small producers.”
At Rodney’s famed restaurant in New Norfolk, visitors can dive into a full day of experiences: gardening classes, walks through the kitchen garden, a relaxed courtyard snack at the Kiosk, and a fine-dining lunch that could feature locally grown kohlrabi, smoked beef sausage and alpine cheeses.
Regional dining experiences can be found all over Tasmania, from The Fishers at Devil’s Corner winery, to the often-on-hiatus Guide Falls Farm’s Grazings Restaurant outside Burnie, and The Waterloo Inn in Swansea. Offering more than just a meal, these eateries immerse diners in the heart of the community, where local flavours shine.
Local flavours on the road
For four years, chef Timothy Hardy and wife Laura Ducken welcomed diners to their intimate 16-seater restaurant, Van Bone, in Bream Creek, 45 minutes outside of Hobart. The unique culinary experience focused on locality, provenance and sustainability.
Dishes such as blacklip abalone skewered with saltbush, line-caught trevally and grilled pork jowl reflected the seasonal produce on offer and the pair’s deep relationships with local suppliers.
“We knew all of our suppliers,” says Timothy. “We visited their farms, vineyards and cellars; we could tell their story through ours, which made our offering unique. Nothing came from out of state, so it was a very Tasmanian experience. Sense of place was everything and I think that’s why Van Bone resonated with so many people across the nation and world.”
In late 2024, the couple decided to move out of state and passed the baton to new Scottish-born owners Bob Piechniczek and Jillian McInnes, who opened Oirthir in Van Bone’s place in February 2025. Whole-of-animal dishes and artful interpretations of game, seafood and vegetables are served with a new Scottish twist, alongside the same captivating views over Marion Bay.
“The location, the venue, the vistas and the gems of local producers in the region attracted us to the former Van Bone site,” says Bob. “We came to Tasmania on our honeymoon and fell in love with it. We were ready for a shake-up in our lives and needed a change in scenery and direction. From that point, Tasmania was always going to be our end goal.”
Credit: Adam Gibson
Supporting local and seasonal dining
Many regional restaurants face challenges in staying open during Tasmania’s quieter seasons. However, locals can make a real difference. “Supporting regional eateries is all about getting out and visiting them and encouraging friends to do the same,” says Rodney. “Exploring regional eateries is about enjoying the drive, allowing enough time to stop often and enjoy the gems you find along the way.”
If you’re planning a trip, research and book ahead to avoid disappointment. In off-peak seasons, some venues may reduce hours or close temporarily; reaching out to operators can help ensure that you get the most out of your regional dining experience.
Agritourism Tasmania’s Allison Clark says the support of locals is invaluable, especially to help build regional confidence and attract wider audiences. Even just reaching out and asking about options can ensure you get the most out of your regional dining experience. Her advice? Get personal.
“Talk [to them] about the journey you’re looking to make. For some operators, depending on how many of you there are, they can choose to open for a small event, or they could direct you to another operator in the region that they’re looking to support,” she says. “Even the simple act of contacting them gives them the courage and confidence to continue doing what they’re doing.”
Grow, you good thing
Tasmania’s distinct seasons and diverse climates create a perfect environment for all kinds of growers, providores and producers to flourish. If you want to dig a little deeper than lunch or dinner, there are plenty of one-off events, immersive activities and zero-food-miles dining experiences that cater to cuisine-focused travellers.
Meatsmith and pork-centric Fork It Farm in Lebrina offers paddock picnics and seasonal long lunches; Spreyton Cider Co in Aberdeen serves lunch alongside freshly tapped cider; and in Hobart, foraging expert Mic Giuliani from Sirocco South leads day-long tours followed by six-course lunches made from the collected wild ingredients.
Some operators focus on keeping their menus simple and streamlined. That’s the approach at Harvest and Light picklery in Geeveston, where you can enjoy house-made pickles and preserves on cheeseboards or take jars to go, while at The Truffledore in Lower Barrington, small-group feasts, high teas and truffle hunts put the fungi front and centre. At the 70-year-old Blue Hills Honey in Mawbanna, The Colony Café dishes up honey-baked brie and honey-sriracha-coated chicken wings featuring its signature leatherwood syrup, while the walk-in-only Lobster Shack in Bicheno is known for freshly caught southern rock lobsters and generous seafood platters.
Wine pairing for the win
Many of Tasmania’s stellar wineries also feature eateries that complement the produce they grow. Timbre at Vélo Wines in the Tamar Valley is a standout, with what Rodney calls a “chef’s love letter to the food of the region”. Home Hill Winery Restaurant, perched in the heart of the Huon at the winery of the same name, and the cellar door at Caledon Estate, in Richmond, both offer the perfect pairing of wines and seasonal dishes.
At Ghost Rock Wines, in Northdown near Devonport, long lunches run from Wednesday to Sunday, with diners feasting on seasonal plates of oysters from Smithton, grilled Stanley octopus, wild deer loin and bowls of leaves from York Town. The 27-hectare property is also a stop on (and founding member of) the self-drive Tasting Trail, which encompasses more than 40 producers across the state’s north-west region.
Tasmania's exceptional produce is second to none, and local eateries know how to showcase it. As Alicia Peardon, co-owner of Ghost Rock Wines, puts it: "We are blessed with amazing, exceptionally good-quality produce. When something is out of season, there's always something else. There never seems to be a gap in the market"
Five tips for dining regionally in Tassie
Want to get the most our of your regional dining adventure? Here's how:
Plan ahead
Not all eateries are open year-round. Phone first before making the drive, but also allow time for discovery and adventure along the route.
Talk to the chefs
Ask about the ingredients they use and where they come from. It's the best way to connect with the food and the region.
Try a tasting menu
Sample a variety of local produce and let the chef take you on a regional culinary journey.
Be adventurous
Explore beyond the usual. Try native ingredients such as bush tomatoes, native pepperberries, only-in-Tasmania seafood and wild mushrooms. These unique flavours make Tasmania's food scene so special.
Eat like a local
Ask around for local dining recommendations and seasonal favourites. Locals know where to find the hidden gems and new faves.