20 Best Winery Restaurants Around The World (Slideshow)

Adjacent to Stellenbosch's bucolic hills, Overture at Hidden Valley Wines is located on a secluded farm and vineyard. Dave Hidden acquired the winery property in 1998 and opened Overture in 2007. Chef- owner Bertus Basson (a judge on South African reality show The Ultimate Braai Master) crafts seasonally changing two-, three-, and four-course set menus and à la carte choices that emphasize pure and simple food. Offerings include a smoked yellowtail, maasbanker croquette, and organic beet appetizer; roasted hake with mussels, peas, and broad bean mariniere; and Camembert pie with green fig and almond ice cream. There is also a 10-course tasting menu that includes pairings of Hidden Valley's cabernet sauvignon, sauvignon blanc, and shiraz varietals.

Located on the Boucherie Mountain Bench, Old Vines at Quails' Gate provides diners with a backdrop of majestic Lake Okanagan. Chef Roger Sleiman, of the storied and now-closed Café Henry Burger in Quebec, highlights locally sourced ingredients from British Columbia farms and his winery's own kitchen garden. Sleiman offers diners farm-to-table feasts with extra flourishes from start to finish, like a seasonal amuse bouche and mignardises (an assortment of mini desserts). Appetizers like Quebec foie gras tochon with rhubarb, grapefruit gelée, almonds, and brioche, and mains like wild spring salmon with organic fennel and almond farro, cucumber, grapefruit, and dill vinaigrette are paired with Okanagan Valley wines like pinot noir and chardonnay.

The Bistro at Red Newt is a charming restaurant with an outdoor deck that offers magnificent views of the Finger Lakes sunset. In cooler months, the indoor 12-seat community harvest table is an ideal spot to sip wine and savor the restaurant's American cuisine, while the Bistro Kitchen Bar affords diners the opportunity interact with the culinary team while they prepare each plate. Each dish incorporates locally sourced ingredients from more than 30 local Finger Lakes farmers, producers, and suppliers. Chef Brud Holland prepares a three-course prix fixe menu with options that include ravioli with zucchini, summer squash, chèvre, Cheddar, herb butter riesling sauce, and asiago; roasted hen with bacon-stuffed cornbread, riesling herb butter glaze apple chutney, and a seasonal vegetable; and fruit cobbler with seasonal fruit, crisp butter topping, and vanilla ice cream. The Bistro is open for dinner only from Thursday to Saturday.

For years folks have been coming by Jeep, by bicycle, and by foot to Herdade do Esporão in southern Portugal. Chef Miguel Vaz Oliviera has created a menu at Restaurant based on the rich cuisine of the Alentejo region in south-central Portugal but infusing his modern take on traditional Portuguese fare. "It is a journey to the roots of this region and to the flavors of yesteryear, by using products grown on our estate and by reformulating forgotten recipes," said Oliviera on the winery's website. Oliviera's signature dishes, which are paired with the winery's extensive portfolio of reds, whites, and rosés, include bacalhau Esporão (dried cod) and assado Esporão (braised pork cheeks with creamy mushroom rice and chives).

As the family-friendly restaurant name suggests, the décor and menu at Farmstead features American farmhouse-style dining. Housed in a former nursery barn, the 110-seat restaurant features an open kitchen and outdoor seating in warmer months. Chef Stephen Barber, who hails from Kentucky and also owns BarBersQ in Napa Valley, worked at City Grocery in Oxford, Miss., and with Norman Van Aken at his former Miami Beach restaurant Norman's before heading west. At Farmstead, Barber has created an à la carte Southern-style menu. There's even a locomotive-sized smoker adjacent to the restaurant. Try to come for fried chicken night, a weekly tradition on Tuesdays, but if your visit is at a different time, they offer a family-style brunch along with lunch and dinner menus. Most ingredients are foraged from local farms, gardens, and suppliers, as well as Long Meadow Ranch's own farm, which is a source for the grass-fed beef, organic and sustainably produced eggs, fruits, vegetables, extra-virgin olive oil, vinegar, and honey that are incorporated into the dishes. Dinner menu options include plancha-cooked beets with goat cheese crema, St Louis ribs with barbecue sauce, and Scharffen Berger chocolate cream pie with graham cracker crumbles. All meals can of course be paired with the winery's sauvignon blanc, red blends, and cabernet sauvignon wines.

The airy The Restaurant at Wente Vineyards is one of the few winery restaurants to serve Sunday brunch with its chardonnay, cabernet sauvignon, merlot, zinfandel, pinot noir, syrah, viognier, sauvignon blanc, and riesling varietals. Founded in 1883, the winery claims to be the country's oldest continuously operated family-owned winery. Executive chef Matt Greco, who recently joined the Bay Area restaurant after 12 years in New York City where he cooked with Daniel Boulud at Café Boulud and helped launch Brooklyn's Char No. 4, continues The Restaurant's 27-year tradition of creating unpretentious wine country cuisine. The à la carte menus are changed daily and the American dishes, influenced by Italian, French, and California cuisine, are comprised of sustainable, organic ingredients, many from the winery's own garden. An October brunch menu featured éclairs with frangipane and almonds; butter bean chili with chorizo, spiced beef broth, and Swiss chard; a salad with Mission fig, red quinoa, prosciutto, rosemary honey, baby greens, and hazelnut picada; garden flint corn grits with Hawaiian prawns, smoked braised guanciale, garden greens, and poached egg; and a corned beef breakfast sandwich with pickled olive salad, fried egg, and provolone. The restaurant offers lunch Monday to Saturday, Sunday brunch, and daily dinner service.

At just about 35 years old, Castello Banfi is one of the youngest winery on The Daily Meal's 20 Best Winery Restaurants list. Americans John and Harry Mariani have harvested outstanding vintages from the expansive 7,100-acre estate's cluster of sloping single vineyards, which grow chardonnay, pinot grigio, and brunello. The estate in southern Tuscany includes Il Borgo, a hillside hamlet of 18th-century stone houses that accommodates a handful of overnight guests, as well as La Taverna, a rustic restaurant populated with sturdy wooden tables and housed in the vaulted, brick-arched cellars of the medieval castle. The dining experience here includes a choice of three-, four-, and five-course tasting menus and an à la carte menu, all paired with Castello Banfi wines. The menu of traditional Tuscan dishes may include duck ravioli with truffles or Tuscan chicken stew with mashed potatoes

The restaurant is named for the year that La Bodega Escorihuela was constructed, the Romanesque-style building that houses 1884 Restaurante Francis Mallmann and Escorihuela Winery (formed by Baron Eric de Rothschild's famed Chateau Lafite and Catena Zapata led by Nicolás Catena Zapata), and after the Argentinian chef Francis Mallmann, who co-founded the restaurant with Zapata. Since 1996, the restaurant has been serving Andean cuisine paired with the Mendoza's wines, including the winery's malbecs and syrahs. The menu is mostly Mallmann, though the restaurant has been managed by Vanina Chimeno since 2002. On display is Mallmann's passion for rustic dishes prepared using many forms of fire: clay oven, ember oven, spit oven, asador, barbecue, spirit stove, plow disc, caldron, and a stove with hot plates and a piece of sheet metal. Signature dishes include goat cheese braised in the clay oven with peppers, eggplant, and onions; mustard marinara tenderloin; and grilled sweetbreads. Be sure to try the rib-eye with chimichurri and Patagonia-style potatoes and the flan with dulce de leche.

Marqués de Riscal makes an impression long before visitors step into the second-floor dining room located inside the Frank Gehry-designed Marqués de Riscal, a 43-room Luxury Collection Hotel. Diners are greeted with the scents wafting from the Herederos del Marqués de Riscal Winery wine cave, home to 8 million bottles. Upon arrival, guests are ushered into the bold, red-walled dining room adorned with stainless-steel lamps, copper and onyx countertops, and stunning views of Elciego and the medieval town's Saint Andrés church. Riojan chef Francis Paniego of Michelin-starred Echaurren Restaurant is the gastronomic consultant for both the avant-garde Marqués de Riscal and the hotel's more casual Bistro 1860. The menu features traditional Riojan cuisine coupled with haute and nouveau creations, including dishes reminiscent of those served at Echaurren Restaurant like foie gras pudding with red-wine caviar and red pepper, tomato tartar with Norwegian lobster, and cold white garlic soup. The restaurant serves eight house wines, including reds, whites, and rosés, along with a globe-trotting selection of 200 wines from five continents, but aficionados must order the limited-edition Gehry Selection 2001, made of red grapes fermented and aged especially for the grand opening celebration of the City of Wine, the titanium-covered building that houses the hotel.

Its status as the only restaurant within a winery in Napa Valley, Calif., isn't the only distinction that sets étoile above the rest. Chef Perry Hoffman, a Napa Valley native and grandson of Sally and Don Schmitt, the original owners of The French Laundry, has made a name for himself, too. At age 25, Hoffman became the youngest chef in America to be awarded a Michelin star for his contemporary Californian menu at étoile, which features balanced dishes created from foraged ingredients from the winery's gardens on the 300-acre estate. The seasonally changing menu includes à la carte options and tasting menus for lunch and dinner along with suggested wine pairings from Domaine Chandon and beyond. The six-course dinner tasting menu might begin with poached Maine lobster with Persian cucumber, yogurt, plums and papalo (summer cilantro) paired with étoile rosé and continue with Anderson-Avilla Farms Rabbit with ground berries, eggplant, pistachio, and arugula. For dessert, indulge in apricot meringue with chamomile ice cream, fromage blanc, and apricot sauce. The sunny patio, which overlooks the lush vineyards where pinot noir and chardonnay are cultivated to create the label's more robust reserves, is the quintessential spot for alfresco wine country dining, while the vaulted main dining room finished with floor-to-ceiling windows provides respite during the chillier winter months. The restaurant is open from Thursday through Monday and is closed through all of January.