Our picks for cafés, restaurants, bakeries and bars in the little Australian island’s capital

Read Food + Drink

Word of Mouth: Eating and Drinking in Hobart, Tasmania

Our picks for cafés, restaurants, bakeries and bars in the little Australian island’s capital

Katie Olsen

3 June 2025

An island off an island, Tasmania (Australia’s smallest state) is attracting a growing number of visitors, especially from North America, and for good reason. Beyond the natural beauty and wildlife that can’t be found anywhere else in the world, the hospitality scene is thriving. Exceptional food and drink talent is flocking to the island, taking advantage of Tasmania’s incredible natural resources and produce to create some of the finest food, wine and spirits in Australia. When visiting recently, we spent some time in Hobart and didn’t have one bad meal (honorable mentions to the widely acclaimed Fico, Pitzi, Templo, Ranita Ramen Bar, the popcorn chicken with raspberry and chili sauce at Rudeboy, and the perfect egg and sausage muffin from Six Russell Bakes). Here are some of our other must-visit spots for food-motivated travelers.

Pigeon Whole Bakery

On your first morning in Hobart, the first place to head to is Pigeon Whole—a beloved bakery that also supplies bread to acclaimed local restaurants including Fico and Templo. Founded in 2011, Pigeon Hole quickly became a favorite among locals, and now has three locations. If you’re on your way to the MONA, ferry or some other adventure, be sure to grab a glossy, seasonal fruit danish or almond croissant if you have a sweet tooth, a brekky roll, or one of their super fresh, generously filled sandwiches. You can even buy their sourdough starter to take home if you’re headed back to mainland Australia.

Sonny

Lines start forming in front of Sonny not long after they open, so be prepared for a wait at this little 20-seater wine bar. The approach is simple and successful: records, low-intervention wines and bar snacks—as well as house-made pasta for those who want to settle in for the evening. The rotating list of wines (typically a dozen by the glass and many more by the bottle) can be intimidating, but if you’re unsure just ask the friendly staff or opt for glass of the night’s “mystery wine.” With a casual, lively atmosphere and a deli slicer on the bar, it’s easy to stay for just one more—drink or slice of prosciutto.

Dier Makr

Tucked away inside a grand old building, Dier Makr could easily be missed if it weren’t for its sister wine bar, Lucinda, extending onto the street and the reassuring signs inside saying, “You’re going the right way.” Helmed by Kobi Ruzicka (who also runs Six Russell Bakes and Six Russell Bistro), this restaurant offers up fine dining with a distinctly laidback attitude. A dimly lit, elegant dining room is contrasted by an entirely open kitchen and a record player that demands to be changed after every album, lending the feeling that you’re at a friend’s house that just happens to serve exceptional cuisine. The setup is a tasting menu that changes often, but is always based on the highest quality, freshest produce available. Depending on the season, you might dine on warm abalone with butter and breadcrumbs, lightly cured and charred mackerel with tomatoes, or a softly sparkling apricot sorbet bellini. You can order drinks from the menu, or opt in for a paired experience with alcohol (think low-intervention wines, sake, beer and cider) or alcohol-free beverages.

Ogee

Cozy and casual, the 28-seat bar and restaurant Ogee, owned by chef Matt Breen (also of Sonny), is ideal for dining solo or in small groups. Housed in an old Victorian building, its distinctive black exterior immediately signals to guests that they’ve arrived. Inside, the dark tone creates a moody, chic atmosphere punctuated by fresh flowers on every table. The menu changes weekly, but you can expect plenty of house-made pasta and super-fresh fish dishes, as well as bar snacks like gnocco fritto topped with mortadella, gildas, and oysters. If you’re really hoping to stay a while, the team recently opened the Ogee Guesthouse—a well-appointed two-bedroom accommodation—right next door.

Institut Polaire

Tasmania is often referred to as Australia’s gateway to Antarctica and it’s not uncommon to see polar research vessels docked in the harbor. Embracing their proximity to the coldest place on the planet, Louise Radman and Nav Singh (who also founded Süd Polaire Spirits and Domaine Simha wines) created Institut Polaire with stark white interior—but very warm vibes. Serving up cool-climate wines and martinis in stainless steel goblets to keep them icy cold, it’s the perfect spot for a quick drink, but the food is worth staying for. Whether noshing on elevated bar snacks and small plates (we recommend the anchovy plate with yuzu oil and crostini) or committing to a larger meal like tiger prawns or Cape Grim beef, everything is impeccable and made with ethically produced ingredients from local growers, fishers and farmers.

Mary Mary

Just a block from Institut Polaire, Mary Mary is one of those elusive hotel bars that locals actually go to. Though part of the 152-room Tasman Hotel (also home to popular restaurant Peppina), it feels like a separate entity. While hotel guests can access it through a discreet interior door, the main entrance off Salamanca Place is more obvious. The semi-private “chambers” and the main bar showcase the original sandstone walls from the historic St Mary’s Hospital, completed in 1847. Inside the chambers, there’s a cabinet of curiosities containing objects found during the 2012 excavation and renovation. Elements from the past and present combine: refurbished wood-burning fireplaces, parquet timber flooring, leather-clad bar, and comfy custom seating make for a moody but sophisticated space. All the usual classic cocktails are available, as well as many made with local ingredients and indigenous botanicals, along with many alcohol-free options, along with an extensive list of wine, beer and cider. There’s complimentary popcorn, and a few small plates on offer as well as desserts for those who want to finish (or start) their night with a really good tiramisu.

Lead image of Ogee courtesy of Andrew Wilson