10 places to eat in the Barossa Valley
Long loved for its wine, the Barossa Valley is increasingly a top destination for dining – and for good reason. Here are the best places to eat right now.
Staguni
Chef Clare Falzon’s restaurant reimagines a former classroom of the old Marananga Primary School in the Barossa Valley. Walls have been repainted in sage green; study desks swapped for dining tables. Blackboard scrawls are in the form of wines by the glass and printed menus resemble handwritten notes on a lined worksheet. Food is equally inspired by her Maltese heritage as her travels across all seven continents. Think, stunning pink snapper with pops of salted lemon, and rapini with smoked mussels and sumac. Just driving through? The restaurant also serves up barrio snacks on the verandah Friday to Monday from 4pm to 6pm. It’s understatedly beautiful.
Orleana
South Australia’s newest dining destination awaits at the spectacular Kingsford The Barossa retreat, where Orleana restaurant has been reinvigorated with culinary flair. Acclaimed Adelaide chef Jake Kellie, of arkhé fame, has curated a dining experience that showcases not only local produce, but also local craftsmanship – from plates crafted by Ringwood Arts, to Dogboy Knives. Diners can choose between a la carte and tasting menus, with food that leans into Kellie’s Euro flair – think, Lyndoch roasted duck with caramelised orange and choux farcis. Sandstone walls and expansive windows that face the rolling hillscape make for a memorable setting.
Ember
It’s 9.30am and Ember co-owner Pete Little is already stoking the fire that will fuel his Stefano Ferrara pizza oven right through to the evening. He and business partner Neil Bullock opened the contemporary pizza bar in 2019, filling a gap in the Barossa for traditional Neapolitan-style pizza. Made with a slow-fermented sourdough base and hand-stretched to order, the pizzas are thin, tender and finished with a puffed, golden crust that’s too good to leave behind. The menu also features sides and nibbles such as wood-fired greens, caprese salad and crisp salt and vinegar hot chips. With its relaxed, family-friendly dining room and a full licence, Ember is as great for a mid-week feed as it is a weekend treat.
Edo
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Opened in October 2024, Edo is the new Italian offering from respected chef Edoardo Strappa and his wife Luana, who together previously ran successful Clare restaurant, Umbria. At Edo, the food continues to showcase Edo’s Tuscan homeland of Umbria. Beautiful housemade pastas include pasta alla norcina, made with the best quality Italian sausage, fennel and cream, while slow-cooked wild boar is tossed through fresh ribbons of pappardelle. Housed in the striking, architecturally designed glass round structure that sits behind The Lyndoch Hotel, it’s a setting that suits relaxed lunches and celebratory dinners alike.
Casa Carboni
A plate of perfectly-folded ravioli, glistening in luscious butter and adorned with bold shavings of parmiggiano reggiano, looks as good as it smells. At Casa Carboni, chef and teacher Matteo Carboni serves restaurant-quality, authentic Italian fare within the humble setting of his cooking school. Expect “pasta and vino” lunches Wednesday to Saturday, featuring an entree, two pastas and dessert, and his “chef’s choice” dinner tasting menu on Saturdays. There’s no menu – just sit back and enjoy la dolce vita alongside a selection of European wines. Keen to pick up some skills? The cooking school runs Thursday to Sunday.
Fino Seppeltsfield
A visit to Seppeltsfield isn’t complete without settling in for a meal at Fino, the estate’s acclaimed destination diner, now helmed by chef Jackson Gloyne. The airy, sunlit dining room flows seamlessly onto a postcard-perfect terrace, setting the scene for leisurely long lunches that stretch into the afternoon. Gloyne’s fresh, seasonal approach brings new energy to Fino’s signature shared plates, crafted to celebrate the best of each harvest. For something extra special, the much-loved Fino Friday dinner series delivers an elegant four-course savoury menu – keep an eye on the website for dates.
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Vintners
It’s a longstanding favourite – and for good reason. For nearly 30 years, chef Peter Clarke and partner Rumi Heer have been welcoming locals and tourists alike to their Angaston restaurant with food that captures the essence of the Barossa with innovative flair. Think, blue swimmer crab pasta with fermented chilli and ginger butter, and a curry of Eden Valley Dorper lamb with curry leaf. The wine offering is strong – hence the restaurant’s name – and service warm and attentive. With a crackling indoor fireplace and vast deck, it’s the ideal spot for year-round dining.
Otherness
It’s a cellar door; a wine bar; a bottle shop; a restaurant. Otherness brings all good things in one light-filled space on Angaston’s main strip. Owner Grant Dickson collaborates with local winemakers to showcase wines that are equal parts refined and exciting. Taste, explore, then devour – with a seasonal menu to satisfy all occasions. Graze on white anchovies with green olive escabeche, or swipe crudites through housemade hummus. Larger dishes range from grilled sugarloaf cabbage with whipped feta, chilli and walnut, to crisp-skinned barramundi, and Gumshire pork and pistachio sausage served with lentils and rapini.
FermentAsian
Since opening 16 years ago, fermentAsian has been celebrated as one of the Barossa’s culinary treasures. Chef and co-founder Tuoi Do brings a fresh take on Southeast Asian cuisine, infusing traditional family dishes with the flavours of the region and technique she’s picked up along the way. A strong commitment to natural and organic ingredients underpins every dish, with much sourced from local growers. Now, with the redesign of her 21-acre home garden, even more will be grown in-house – a true expression of sustainability and seasonality that keeps fermentAsian as relevant as ever.
Vino Lokal
Whether it’s Sunday brunch with friends, Friday night drinks or dinner with the family, this contemporary bistro offers a welcoming space with food that satisfies. Daytime favourites include smashed avocado and chilli scrambled eggs, while share-style plates range from white anchovy toast to fried brussels sprouts with maple tahini. Larger items might be pan-fried barramundi or steak, or the vegan-friendly miso kohlrabi. A Barossa-only wine list of more than 150 bottles showcases the diversity of the region. Come Friday, their laneway comes alive with “Friday knockoffs”, when a local winemaker pours their range.
This article first appeared in the 2025 issue of SALIFE Food+Wine+Travel magazine.
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