30 Argyle St, Hobart TAS 7000, Australia

One of Australia’s most acclaimed restaurants happens to be in Hobart, where chef Analiese Gregory plays with local, foraged, and homegrown ingredients in her daily-changing menu. One night, you might find burrata curd tossed with saltbush and fermented Jerusalem artichoke. Another, it’ll be licorice-seasoned lamb ribs, grilled for everyone to see in the 10-tonne Scotch oven, which emits the smell of burnt honey. The modern concrete dining room, housed in a 1923 Ford showroom next to the old Mercury newspaper offices (reimagined as the Press Hall), is outfitted with blond wood tables and animal-hide rugs. House-made wines and tangy desserts—perhaps strawberry gum milk sorbet scooped over rhubarb and damson plum sauce—add to the fun.

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This industrial-style restaurant with polished concrete floors and an open kitchen serves up the best of Tasmania’s amazing produce with an emphasis on just-caught seafood. While you feast, watch the chefs sweat it out in front of the 10-ton Scotch oven cooking fish and meat over a wood fire. The menu changes daily, so you’ll always get the freshest of what’s in season.

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