With over 80 cellar doors, the is synonymous with world-famous wine – but there’s more than just delicious drops on offer. Those same soils that nurture some of the best vines in the world also nourishes a range of produce, making it a mecca for paddock to plate fiends. Many vineyards throughout the Barossa Valley wine region are complementing their with equally impressive eats in a truly holistic showcase of what this pocket of Australia has to offer. Check out our official guide to the best restaurants in the Barossa to visit, if you are looking to taste test the region.
El Estanco, Greenock
If South American flavours are more your style, offers up a menu featuring the likes of empanadas, chorizo, burnt sweet potato and char-grilled squid in a beautifully restored 1890s property in the heart of the charming . Perhaps the most grammable haunt to make this list, expect to be plated up produce sourced from the restaurant’s own garden – or the myriad of locals and friends stopping by with ingredients they’ve grown at home, for the chefs to experiment with. While it might seem unassuming, tucked away in a sleepy historical town, El Estanco packs a punch and is a must-stop on your. Writer’s tip: if you don’t have time for lunch, swing past for a killer coffee and decadent pastry, it won’t disappoint. If you find yourself in town on a Friday, they do a fun wood-fired pizza night!
St. Hugo, Barossa
Surrounded by vineyards (it is, after all, located on the grounds of the award-winning winery of the same name – St Hugo), Executive Chef Nik Tucker creates flavoursome dishes bursting with life using high quality, fresh produce from local suppliers. Expect a flavoursome, yet relaxed, menu items like toasted heirloom carrots and seared lamb rump. Finish up with decadent (but comforting) desserts like basque cheesecake and frangipani tart with poached pears. is the Australian Good Food & Travel Guide Readers’ Choice for Vineyard Restaurant in 2023, so this is the top destination in Australia for wine dining.
FINO, Seppeltsfield
First opened in in 2006,joined the now-iconic in the Barossa Valley in 2014. Located in the heart of the estate, next to the , diners can enjoy a fresh, breezy atmosphere with food that speaks to the FINO ethos of produce, provenance and the simplicity of sharing a meal. Head Chef Daniel Murphy is passionate about bringing the best of the Barossa to his guests, with a weekday ‘choose your journey’ menu or weekend set menu of four or six courses – comprised of dishes like kingfish ceviche, hampshire pork and wagyu brisket.
Hentley Farm, Seppeltsfield
Floor-to-ceiling windows at ‘s atrium dining space floods the room with natural light, showing off the rolling green vineyards beyond. Executive Chef Clare Falzon is a trailblazer in the culinary scene, her menu showcasing premium produce foraged from around Greenock Creek, farm garden beds around the restaurant or from local farms and even backyard growers in the area. Gathering all this local produce, Clare crafts dishes that allow the subtle flavours in every ingredient to truly shine. Hentley Farm is one just three Australian gourmet restaurants in the prestigious Relais et Chateaux Association, scoring three chef hats in the Australian Good Food Guide 2023. Dining at Hentley Farm is the main event, with foodies flocking from around Australia to pull up a seat at the for a three hour, immersive experience in the thick of Clare’s thrumming kitchen.
Casa Carboni, Angaston
A taste of Italy in the heart of the picturesque town of in the Barossa, is an Italian cooking school and enoteca (translation: wine shop) in one. In an intimate and fun environment, experience a cooking class or pull up a chair and let the chefs do the cooking for you – dishing up a range of authentic and rustic Italian food, paired with wine (of course). Run by Matteo and Fiona Carboni (who relocated to the Barossa from Northern Italy’s Parma in 2012) the duo pay homage to their origin story by dishing up traditional, yet simple, dishes while using locally grown produce from their new home. Stop by for lunch or dinner from Thursday to Sunday or make a breakfast pit-stop-Matteo makes freshly-made Italian treats and sourdough daily, served alongside one of the best cups of coffee in town.
The Farm Eatery at Maggie Beer, Nuriootpa
A chic and casual bistro overlooking the dam on the Beer family’s pheasant farm, is run by beloved chef Maggie Beer’s youngest daughter, Elli, with Executive Chef Tim Bourke (whom Maggie first met at ‘s renowned ). Catering to the lunchtime crowd, The Eatery focuses on simple and seasonal food with tiered courses, matching the venue’s ethos of sharing a love and knowledge of food. For a truly hands-on experience, there are also -hosted by Chef Tim Bourke himself-for groups of up to 12.
Appellation At The Louise, Marananga
Nestled amid rolling hills and surrounded by world-famous vineyards, the award-winning takes diners on a culinary journey of the Barossa in a light-filled establishment, offering private dining nooks and window tables for two. The menu is dictated by the rhythms of the seasons, showcasing the best in contemporary regional dining, with ingredients harvested from the kitchen garden and the Barossa community. And, of course, each produce-led dish on the considered degustation menu is perfectly paired with a matching wine.
Essen by Artisans of Barossa, Tanunda
Literally meaning ‘to eat,’ is the restaurant offering from , taking a contemporary and innovative interpretation of seasonal Barossa food. Head Chef Robin Wagner, who won the S. Pellegrino Asia-Pacific Young Chef final (with a vegan dish, no less), takes a minimal food wastage approach to his cooking. With two or three course lunch menu options, the dishes (which change to align with the Barossa’s micro seasons) feature ingredients sourced from the establishment’s community of farmers and artisan producers. Writer’s tip: travelling to the Barossa in winter? this is the perfect spot to share a couple of hearty dishes, before gathering around the outdoor fire pit with a local drop in hand.
FermentAsian, Tanunda
When Tuoi Do opened FermentAsian, she had no professional cooking experience and faced the uphill battle of bringing a Vietnamese eating-house to the middle of Australia’s most premium wine region. Less than two years later, she was awarded SA’s Chef of the Year and her restaurant has become a firm favourite with locals and visitors alike. The menu-filled with Vietnamese favourites with an Australian-inspired twist-utilises vegetables and fresh herbs grown in the restaurant’s own gardens.
Continue taste testing South Australia…
Start your foodie journey with a booking at one of , or plan the next leg of your winery road trip by checking out our guide to the .
