The Agrarian Kitchen has set the benchmark for the best regional dining experience Tasmania has to offer. Set within historic Willow Court, New Norfolk’s old mental asylum, the restaurant and cooking school 35 minutes from Hobart has an expansive kitchen garden supplying much of what lands on the plate. The restaurant ranks among the best in regional Tasmania because of the work executive chef Rodney Dunn and his wife, Séverine Demanet alongside head chef Sam Smith and team do in distilling paddock-to-plate dining into something exacting. 11a The Avenue, New Norfolk; theagrariankitchen.com

The starting point for your pilgrimage to the best winery restaurants in Tassie should be at Timbre Kitchen in Legana. Find yourself a farm stay nearby so you can settle in for a wood-fired feast of hyperlocal ingredients prepared by chef-owner Matt Adams. Since opening in 2016, Adams has sourced much of his produce from backyard growers, building a circular economy that keeps the Tamar Valley close to the plate. Preservation techniques such as pickling, fermenting and curing guide the menu, while estate wines add to the experience. Velo Wines, 755 W Tamar Hwy, Legana; timbrekitchen.com

Wining and dining at Evenfall will keep your mind on the contours of the Tamar Valley. Set on a property planted with pinot, chardonnay and cabernet, Evenfall is fast cementing its place among the best regional restaurants in Tasmania. Much of the produce is harvested from the surrounding estate, reinforcing its reputation for thoughtful, place-driven dining. Each plate at Evenfall expresses the season and Tamar Valley terroir. It’s the kind of location that encourages you to loiter well past the final pour. 2 Upper McEwans Rd, Legana; evenfallwinery.com

Those of us who spend a lot of time clicking on a mouse for a living will want to hole up here in Marion Bay for days. Oirthir has taken up where Van Bone left off, and remains one of the most incredible destination diners Tasmania has to offer. Led by Michelin-trained chefs Bob Piechniczek and Jillian McInnes, the seven-course tasting menu blends Scottish heritage with French technique, drawing heavily on seafood and nearby farm produce. Forget timed seatings; the seven-course set lunch is a very relaxed affair. 357 Marion Bay Rd, Bream Creek; oirthir.com

Gaze out from your table at The Waterloo Inn across Great Oyster Bay to the granite peaks of Freycinet Peninsula. Under the culinary direction of chef David Moyle and wife Georgie, the menu focuses on Tasmanian produce with an emphasis on local seafood. The restaurant is tucked away underneath an ‘80s-built motel, making it a natural stop while doing a loop of the East Coast. See Moyle’s passion for provenance in dishes like pickled white asparagus with sour cream and bottarga and raw bluefin tuna with capers and horseradish. 1A Franklin St, Swansea; thewaterloo.au

Family-owned Hursey Seafoods is a pebble’s throw from the waterfront in Stanley where the harbour isn’t just the backdrop – it’s the supplier. Dining here on the harbour is about trusting the fisherfolk as well as the chefs, as the seafood is sourced from Hursey Seafoods’ own fleet. Expect a softness in the air at sunset as smug locals sit in reverence watching the sky change colour over Southern rock lobster, scallops, oysters and line-caught fish. Open seven days for lunch and dinner. 2 Alexander Terrace, Stanley; hurseyseafoods.com.au

Risby Cove pairs waterfront accommodation with a seafood-forward restaurant shaped by West Coast produce. On the shores of Macquarie Harbour, the ocean’s shifting light – indigo at dawn, inky at dusk – sets the mood. And it’s a tableau that feels timeless. Strahan’s remote location on the banks of UNESCO World Heritage Wilderness also means the outside world feels pleasantly far-off. Order Bruny Island oysters, Hiramasa kingfish ceviche and the catch of the day. By the time dessert arrives, you will be well fed and ready for bed. 60 Esplanade, Strahan; risbycove.com.au/restaurant

Ghost Rock Wines sits among undulating vineyards overlooking Bass Strait in Northdown, near Devonport. The Cellar Door & Eatery pairs estate-grown wines with seasonal plates that reflect the Cradle Coast’s fertile farmland. Its proximity to the Spirit of Tasmania terminal makes it an ideal first or final stop on a circuit. For wine lovers, it’s one of the best regional restaurants in Tasmania worth travelling for with dreamy accommodation onsite. 1055 Port Sorell Rd, Northdown; ghostrock.com.au

The restaurant and cellar door at Callington Mill is reason enough to make a side trip to Oatlands. Crowned an Icons of Whisky Global Winner for Visitor Attraction of the Year, the distillery knows how to stage an experience – whether you’re sipping on a dram of whisky or sitting down to a produce-driven meal. Taste Tassie’s terroir over pork belly confit with apple and leek puree and vermouth jus, thick-cut Kennebec potatoes with lemon-parsley gremolata and a fennel and tarragon salad finished with a cherry whisky reduction for context. 6 Mill Ln, Oatlands; callingtonmilldistillery.com

The Tarkine Hotel in Corinna is wrapped in a green blanket of rainforest and reached via winding roads and river crossings. Tannin Restaurant is at the heart of this wilderness outpost, where the kitchen team prepares hearty fare for travellers exploring the Tarkine region. After a day in the forest, the sepia-toned glow of the dining room feels especially welcoming. Tasmanian scallops and grilled local fish make dinner here feel most memorable. 1 Corinna Rd, Corinna; corinna.com.au/the-tarkine-hotel

Old Kempton Distillery is housed in one of Tasmania’s first coaching inns. The menu showcases regional produce in a heritage setting, and features a variety of locally sourced products to craft your own platter to enjoy alongside the venue’s celebrated Tasmanian whisky. The Old Kempton Distillery also runs ghost tours in the old inn, some 40 minutes north of Hobart along the Midland Highway. 26 Main St, Kempton; oldkemptondistillery.com.au