330 editor-picked british gastropub restaurants across 69 cities.
The British gastropub is a 1990s invention that rescued British food from its long postwar slump. The Eagle in Clerkenwell, London opened in 1991 with David Eyre's chalkboard menu of seasonal Mediterranean-inflected food in a working-class East End pub. The format spread: the Anchor and Hope in Waterloo, the Harwood Arms in Fulham (the first gastropub with a Michelin star, 2010), the Marksman in Hackney, the Drapers Arms in Islington, the Bull and Last in Highgate. By the mid-2000s the format had defined how Britain ate out at midday and on Sundays.
The cooking grammar is British technique on British ingredients: roasted bone marrow, devilled kidneys, potted shrimp, Cornish crab, native oysters, slow-braised lamb shoulder, beer-battered cod, Sunday roast (beef, lamb, pork, or chicken) with Yorkshire puddings, sticky toffee pudding. Many gastropubs run a wood-fired grill or a Big Green Egg; serious bread programs are now standard. Wine lists run heavy on grower Champagne, Loire, Jura, and English sparkling.
At the table, the gastropub is a hybrid: the front room is a real pub with cask ale and casual eating; the back room is a restaurant with proper service. Lunch is the day's main eating window, especially Sunday roast (booked weeks ahead at the popular rooms). Dinner is a la carte from the chalkboard. The format is informal but the food is serious.
The format's birthplace and densest cluster: the Eagle (Clerkenwell), Anchor and Hope (Waterloo), Harwood Arms (Fulham), Marksman (Hackney), Drapers Arms (Islington), Bull and Last (Highgate), Camberwell Arms. London gastropubs lead the format nationally.
The Sportsman (Seasalter, Kent), the Hand and Flowers (Marlow, Tom Kerridge's two-star), the Sportsman, the Star Inn (Harome, Yorkshire), the Olive Branch (Clipsham, Rutland). The country gastropub leans on local produce (Kent oysters, Yorkshire game, West Country crab).
The Kilberry Inn (Argyll), the Three Chimneys (Skye), the Cellar (Anstruther). Scottish gastropubs lean on West Coast seafood, Highland game, and Scottish cheese.
Book Sunday lunch in advance; the best gastropubs (Harwood Arms, Bull and Last, Anchor and Hope) take Sunday-roast bookings two to three weeks ahead. The chalkboard menu changes daily; the printed menu has the pub classics. Real ale (cask-conditioned beer pulled by a hand pump) is the pub drink; English sparkling, Loire whites, and Burgundian reds anchor the wine list. Bar snacks (Scotch eggs, pork pies, pickled eggs, devilled kidneys on toast) are ordered at the bar.
The rookie mistakes: ordering Sunday roast on a Saturday (most kitchens only do it Sundays), expecting a la carte at Sunday lunch (it's usually a fixed roast menu), and asking for hot chocolate at the bar (this is a working pub, not a cafe; ask for tea instead).
Cask ale is the defining pub drink: bitter (pale, hoppy), best bitter (stronger), porter and stout (dark, roasted), pale ale (lighter, brewery-conditioned). London Pride, Timothy Taylor Landlord, Adnams Broadside are the classic cask names. With Sunday roast: a pint of bitter, a Burgundian Pinot Noir, or English sparkling. With seafood: Muscadet, Sancerre, or Tio Pepe sherry. After the meal: a small glass of port, a digestif gin, or Madeira.
London leads with the densest gastropub scene in the country: the Eagle (Clerkenwell), the Anchor and Hope (Waterloo), the Harwood Arms (Fulham, the first Michelin-starred gastropub), the Marksman (Hackney), the Bull and Last (Highgate), the Camberwell Arms (Camberwell). Outside London: the Sportsman (Seasalter, Kent), the Hand and Flowers (Marlow, Tom Kerridge's two-star), the Star Inn (Harome, Yorkshire). Outside the UK: New York (the Spotted Pig was the New York gastropub before its closure), Sydney (Five Dock Dining), and Tokyo (Pivot, Toranomon Yokocho gastropub-influenced rooms).
The Eagle in Clerkenwell, London opened January 1991 under David Eyre and Michael Belben, generally credited as the first gastropub. The term was coined in 1991 to describe pubs that took their food seriously, breaking the postwar British pub tradition of cheap microwaved meals. By the 2000s the format had spread nationally; in 2010 the Harwood Arms became the first gastropub to hold a Michelin star, and the Hand and Flowers in Marlow became the first to hold two (2012). The gastropub is now a permanent feature of the British restaurant scene.
A pub serves drinks first, food second (often microwaved or pre-prepared). A gastropub serves restaurant-quality food cooked to order, often with a chef-led kitchen, a daily-changing chalkboard menu, and serious wine and beer lists. The pub atmosphere remains; the food is the change.
Yes, at a serious gastropub. The roast (typically a 5-7 hour slow roast or a 30-day-aged sirloin), the Yorkshire puddings, the goose-fat or beef-dripping roast potatoes, the gravy made from the day's roast juices: when this is done well, it's one of Britain's great meals.
Not strictly. Many gastropubs (including the Eagle, which started the format) cook Mediterranean-inflected dishes. The British food is the heartland but the chalkboard menu typically ranges across European technique.
An informal gastropub built into the old fishing premises on Fiskerivej, looking over the marina with a wide outdoor terrace. Located in Marselisborg Havn.
Signature: House-brewed Humleland beer flight, Gastropub seasonal sharing plates, Smoked fish board from the marina
The Aarhus outpost of the Copenhagen craft beer institution. Twenty taps of rotating Mikkeller and guest beers, a kitchen serving food to match.
Signature: Cheese and charcuterie board, Mikkeller burger, Warm pretzels
La Cumbre Brewing on Girard Boulevard in Albuquerque since 2010 anchors the city's craft scene, with Project Dank IPA
La Cumbre Westside Taproom on Coors Boulevard in Albuquerque's Westside is the suburban outpost of La Cumbre Brewing
Bow and Arrow Brewing on McKnight Avenue in Albuquerque is the Indigenous owned brewery since 2016, founded by Shyla Sheppard and Missy Begay.
49th State Brewing took over the old Snow Goose space on 3rd Avenue in 2016, running a downtown brewpub with sustainable Alaska foods and the 8 Star Lager.
Signature: 8 Star Lager, Alaska smoked salmon
49th State Brewing took over the old Snow Goose brewery space on 3rd Avenue in 2016, running a downtown brewpub with sustainable Alaska foods, smoked salmon.
Leon's Full Service in Decatur, Atlanta opened 2010 inside a converted gas station with a pommes frites bar, a serious cocktail programme and an American.
Signature: Pommes frites, Burger, Cocktail program
Order: Pommes frites with three dipping sauces; the burger; a snappy classic cocktail.
Tip: The patio sits on Ponce de Leon. Reservations on Resy; the bar takes walk-ins with the full menu.
The Wren in Fells Point is the contemporary pub from Le Comptoir du Vin's team, on the New York Times best list for nettle soup and bar-side cassoulet.
Signature: Nettle soup, Cassoulet, Pub plates
Order: The nettle soup and the cassoulet finished at the bar.
Tip: It is from the Comptoir du Vin owners and just as small; reserve, or take a stool at the bar.
Of Love and Regret in Brewers Hill is a gastropub from the Stillwater beer team, pairing a tight craft tap list with seasonal plates and Belgian.
Signature: Belgian ales, Craft beer, Seasonal plates
Order: Whatever Stillwater or rare Belgian is on draft, with the seasonal plates.
Tip: The tap list rotates fast and leans Belgian and sour; ask the bar what just landed.
Garage Beer Co in Barcelona's Eixample is the city's reference craft taproom: 18 taps of in-house and guest beers, a NEIPA-led house style with bar snacks.
Tip: Open daily. The Cherry Pop sour and the Soup IPA are the in-house pours; the food menu runs from 12:00.
BierCab in Barcelona's Eixample is the 31-tap multi-roaster craft beer bar with a rotating International selection, a 400-bottle bottle list and a kitchen.
Tip: Open daily evenings; book a table for groups, the bar walks up. The tap-list rotates weekly.
Moritz Fabrica in Barcelona's Sant Antoni is the Jean-Nouvel-restored brewery-and-brasserie: house Moritz lager, the seasonal Epidor, all in a five-floor.
Tip: Open daily 09:00-01:00. The Epidor is the seasonal pour; brewery tours run Sat-Sun mornings.
Zapap Taproom on Via Mascarella in Bologna's university quarter is the outlet for Birrificio Zapap, with six taps of the brewery's beers Tuesday to Sunday.
Tip: Walk-in works; the brewery is in Castello di Serravalle and the taproom rotates roughly six of their own beers.
Manifattura Birre Bologna (MFB) in Borgo Panigale is Michele Cantaluppi's 2016 craft brewery, with its own brewing facility since 2019. Booking recommended.
Tip: Borgo Panigale is a tram ride from the centre. The Kappa Kolsch is the house flagship; the brewpub seats 40 and the kitchen runs craft-beer snacks.
BBF Bordeaux Beer Factory in the Chartrons is the citys best-known urban brewpub with six permanent house beers on tap, brewing sessions and a bottle shop.
Tip: Closed Sunday and Monday; brewery tours run on Saturdays at 14:00 and book up through the BBF site a week ahead.
Brasserie de la Lune in Bordeaux's Bacalan is the right-bank organic brewery on Quai des Queyries, brewing carbon-neutral lagers and ales from Lot-et-Garonne.
Tip: The Friday tap night is the most generous flight; the brewery is part of the Darwin Ecosysteme complex.
Bordeaux Beer Factory in the Chartrons is the urban brewery of Nicolas Colombier and Paul Verdure, founded 2015, with six permanent house beers.
Tip: The Thursday and Friday evening brewpub is the most generous tasting; ask for the Mosaic Session and the Macis Stout.
The home brewery and brewpub of Cerveja Letra, 20 km north of Braga in Vila Verde. The taproom has glass walls overlooking the production floor.
Tip: Book the guided brewery tour in advance (contact via the website).
The Braga urban taproom for Cerveja Letra, one of the oldest and best-regarded craft breweries in Portugal, founded 2013 in nearby Vila Verde.
Tip: Order the Letra sampler: five 150ml pours covering the full core range for around €10.
Not a brewery itself but the best multi-tap craft beer bar in Braga's historic centre, with 12 rotating taps and around 100 bottled varieties from Portuguese.
Tip: Ask what arrived in this week's tap rotation. The guest taps change regularly and the team has clear curation standards.
Bia Mara in Brussels' Saint-Gery is the British-style fish and chips counter near the Bourse. Sustainable cod, hand-cut chips, condiment bar runs Belgian.
Try: Beer-battered cod and chips
Energiea lives in a former print shop on Brezoianu just outside Old Town, a contemporary Bucharest pub-bistro with strong small plates and a courtyard.
Signature: Pulled pork sandwich, House cocktails, Brunch plates
Order: Pulled-pork sandwich; the signature gin and rosemary cocktail.
Tip: The cocktail program is the strongest in the area; brunch runs Sat-Sun 11:00-16:00.
Senate on Race Street in OTR is Daniel Wright's Cincinnati gastropub, with craft hot dogs, lobster bisque and duck-fat fries, in OTR since 2010.
Signature: Lobster bisque, Duck-fat fries
Senate on Race Street in OTR is Daniel Wright's Cincinnati gastropub, with craft hot dogs, lobster bisque and duck-fat fries, in OTR since 2010.
Signature: Lobster bisque, Duck-fat fries
Krueger's Tavern on Vine Street in OTR is the long-running gastropub with a tap-driven beer list, German-leaning bar food and one of the best burgers in OTR.
Signature: Burger, Crispy chicken sandwich
Braustelle in Cologne's Ehrenfeld is the neighbourhood craft brewery on Christianstrasse producing Helios Kölsch and seasonal specials; tap room from 18:00.
Order: The Freigeist unfiltered Kölsch brewed on the premises, with house-baked pretzel bread
Tip: Open Tuesday to Saturday from 18:00; closed Monday and Sunday. The brewing schedule is visible on their website.
Bodega on the corner of North High and Third Avenue in Columbus's Short North runs the city's largest craft beer list with a tight gastropub menu.
Signature: Smash burger, Craft draft list
Order: The smash burger with a flight from the rotating Ohio brewery taps.
Tip: Kitchen runs until 01:00 on weekends; one of the few solid late-night sit-down rooms in the Short North.
Bodega on North High and Third Avenue in Columbus's Short North runs the city's largest craft beer list alongside a tight gastropub menu kitchen.
Signature: Smash burger, Craft drafts
Order: The smash burger with a flight from the rotating Ohio brewery taps.
Tip: Kitchen runs until 01:00 on weekends; one of the few late-night sit-down rooms.
Mikkeller Baghaven on Refshalevej in Refshaleøen is the Mikkeller wild and barrel-aged outpost, set in a former shipyard building next door to Reffen.
Tip: Closed Monday and Tuesday. Bike out from Christianshavn or grab the 992 bus from Refshalevej.
BRUS on Guldbergsgade in Nørrebro is the 750-square-metre To Øl brewpub inside a former metal factory, with 30 taps brewed on site and a smash-burger and bao.
Tip: Walk-ins for the taproom; book ahead for the brewery tour. Summer patio is the play.
Mikkeller Bar on Viktoriagade in Vesterbro is the original 2010 Mikkeller bar, a semi-basement room with 20 taps from Mikkeller plus guest brewers.
Tip: Not a brewery on site; the brewing happens at Baghaven. Counter seats fill by 18:00 weekends.
Knox-Henderson institution open since 1998, serving classic British pub food alongside 20 rotating taps in a warm, wood-paneled space with a devoted.
Order: Fish and chips; Sunday Roast on Sundays; draft bitter
Tip: One of the few Dallas bars open every day for lunch. Quieter before 6pm, packed by 8pm on weekends.
Highland Tap and Burger in Denver is Cory and Robbie Bonneau's Highland gastropub since 2011, a neighborhood beer bar with Colorado-bison burgers.
Signature: Bison burger, Cricket Burger, Cheese curds
Order: The bison burger with green chile, and the truffle fries; sister room Park Burger is two blocks west.
Tip: Walk-in; the patio is the room's draw, and the basement bar runs late.
Highland Tap and Burger in Denver is the Highland gastropub on 32nd Avenue with a 2 am kitchen on weekends, bison burgers and 40 craft beer taps.
Try: Bison burger and beer
Order: Bison burger with green chile and a Colorado pilsner.
Tip: The basement bar takes the late-night Highland crowd; the kitchen runs until 1:45 am on weekends.
The Old Spot on Bath Avenue in Dublin 4, Brian O'Malley and Stephen Cooney's Loyola Group gastropub serving the southside the city's most consistent Sunday.
Signature: Sunday roast, Atlantic hake, Sticky toffee pudding
Order: Sunday roast: roast Wicklow lamb with all the trimmings and the sticky toffee pudding to finish.
Tip: Sunday lunch books two weeks ahead; the bar runs walk-ins on the lighter menu Monday to Saturday from 17:00.
Sam Yorke and Tom Hagger's Henderson Street kitchen in Leith Edinburgh, opened 2021 and Michelin-starred 2024, an open-pass small-plates room.
Signature: Aged Scrabster turbot, North Sea brown crab
Order: Whatever has come off the Scrabster fish auction that morning and the cured-egg-yolk opening course.
Tip: The bar counter takes four walk-up seats from 18:00 if your booking falls through. Same menu, better view of the pass.
Roberta Hall-McCarron's Bonnington Road dining room in Edinburgh, a Michelin Bib-listed neighbourhood kitchen running modern Scottish tasting menus.
Signature: Beef tartare with smoked oyster, Roast cauliflower with chickpea
Order: The set lunch on Friday; three courses of the kitchen's best new dishes at half the dinner price.
Tip: Roberta also runs Eleanore around the corner on Albert Place for walk-in small plates if the Chartroom is fully booked.
Lloyd Morse, James Snowdon and Ruairidh Buchanan's Palmerston Place dining room in Edinburgh's West End, opened in 2021 in a former bank, a Michelin.
Signature: Whole roast chicken for two, Sourdough with cultured butter
Order: The whole roast chicken to share, and whatever fish has come off the East Coast that morning.
Tip: The bakery counter sells off the day's bread at 16:00 for the next morning. Sourdough and cinnamon buns go first.
Fukuoka Craft Brewing's Hakata-station-area taproom runs to 02:00 every night. One minute from the shinkansen gate; quick stop after late train arrivals.
Try: Hakata Lager and Session IPA
Tip: Standing-bar format. Taps rotate weekly.
John Keogh's on Dominick Street Lower is Galway's award-winning gastropub with a carefully kept Guinness and honest Irish dishes from local suppliers.
Signature: Irish stew, Seafood chowder
Order: The seafood chowder and a properly pulled pint; the Irish stew on cold evenings
Tip: A reliable fallback when Westend restaurants are full; the kitchen keeps longer hours than most.
John Keogh's on Upper Dominick Street is Galway's award-winning gastropub with a carefully kept Guinness and honest Irish dishes from local suppliers.
Signature: Irish stew, Seafood chowder
Order: Seafood chowder and a well-pulled pint of Guinness; the Irish stew in winter is textbook
Tip: The pub fills with locals after 20:00; arrive earlier for a table if you want to eat.
Oslo in Salthill is the home of Galway Bay Brewery, with the full tap range and rotating craft beers alongside a food menu in a large Galway beer hall.
Signature: Craft beer selection, Pub food plates
Order: A core Galway Bay Brewery beer from tap; the food menu is reliable pub fare done without pretension
Tip: The taproom at Oranmore plans to open for guided visits in 2026; check galwaybaybrewery.com for updates.
Dok Brewing Company in Hal 16 at Dok Noord is open until 01:00 Thursday through Saturday: 30 taps including house craft IPAs and Belgian guest beers.
Order: Dok house IPA on draught: hop-forward, always fresh from the serving tank.
Tip: Thursday evening is the quietest late session; the Friday crowd is younger and louder from midnight but the beer quality stays constant.
The Pot Still is a fourth-generation whisky bar on Hope Street in Glasgow, pouring from more than 1,000 bottles under the eye of the Murphy family.
Signature drink: A dram from the 1,000-plus whisky range
Food: Pies and toasties
Tip: Ask the staff for a recommendation by flavour rather than name; they will find you a dram to suit and a pie to match.
The Ben Nevis is a snug whisky and folk-music bar on Argyle Street in Glasgow's Finnieston, with over 100 malts and traditional sessions most weeks.
Signature drink: Malt whisky from over 100 bottles
Food: Bar snacks
Tip: Turn up for a midweek folk session; the bar works first-come-first-served rather than taking bookings.
Number 16 is a tiny, long-running bistro at the foot of Byres Road in Glasgow's West End, cooking tight modern British menus across a two-storey room.
Signature: Set lunch menu, Seasonal Scottish mains
Order: The set lunch is the value play; the seasonal mains change with the market.
Tip: There are only a dozen or so tables over two floors, so book ahead rather than chancing a walk-in table.
Bar Poe is a british-run tapas counter that breaks the granada free-tapa monoculture with thai curries, portuguese piri-piri and indian flavours.
Why locals love it: A British-run tapas counter that breaks the Granada free-tapa monoculture with Thai curries, Portuguese piri-piri and Indian flavours.
Tip: Cash preferred; the kitchen runs evenings only and tapas rotate every drink, so order multiple.
NOSE DIVE runs a gastropub on Main Street: Braveheart burger, PBR-battered fish and chips, falafel burger. Casual Sobocinski room with full bar.
Signature: Braveheart burger, Fish and chips, Falafel burger
NOSE DIVE runs gastropub plates on Main Street: Braveheart and wagyu burgers, PBR-battered fish and chips. The casual Sobocinski room with a full bar.
Signature: Braveheart burger, Fish and chips, Wagyu burger
The Albion, on the 23rd floor of Hotel des Arts, is chef Kirk Westaway's Michelin Selected room reinventing contemporary British cooking above Saigon.
Order: The seasonal British tasting menu; Tatler named it 2025 Restaurant of the Year.
Tip: Ask for a window table at dusk for the skyline; dinner only.
Roganic in Lee Garden One is Simon Rogan's one Michelin star and Green Star Hong Kong outpost, relocated in February 2025 with a sharing led farm to table.
Order: Stone bass with brown butter and Roganic farm garnishes.
Tip: The Green Star is for sustainability; the kitchen's farm garnishes change daily and are worth asking about.
Sun King Brewery on North College in Indianapolis is the city's biggest local. The downtown taproom runs the full lineup with rotating food trucks outside.
Daredevil Brewing in Speedway, Indianapolis runs a two-acre taproom blocks from the Indianapolis Motor Speedway. Big patio, all-ages outside, 21-plus inside.
Bier Brewery on East 65th Street in Indianapolis is a north-side neighborhood taproom running German-inspired American craft. A consistent local award winner.
The Populist inside the historic Bomonti Beer Factory, a Bomontiada brewpub pouring Torch Brewery's 12-tap rotation including a Turkish wheat with anise.
Bosphorus Brewing Company in Esentepe, run by an English-Turkish team using Norfolk hops, pouring 12 own-make taps led by their Istanbul Pale Ale.
Torch Brewery in the Bomontiada complex, the production side feeding The Populist's taps with IPAs, stouts and wheat beers from the historic 1890 Bomonti.
Beer Kitchen in Westport is Kansas City's original gastropub, with a 100% American beer burger stuffed with burnt ends and lathered in house-made BBQ sauce.
Signature: Beer burger with burnt ends, Boozy mac, Brussels sprouts
Order: The beer burger stuffed with burnt ends, plus a flight from the rotating draft list.
Tip: Weekend brunch 9:00-14:00. Kitchen runs to 22:00 weeknights, 23:00 weekends.
The Public House on West Magnolia, the no-TV no-live-music neighborhood bar, runs a serious cocktail program and Southern-inflected food menu.
Signature: Smashburger, Craft cocktails
Order: The smashburger with whichever rotating cocktail the bar is featuring that night.
Tip: Walk-up is the only seating; aim for early evening on weeknights for the cocktail bar's quieter run.
Marble City Pub on Jack Dance Street in West Hills, the craft-cocktail and beer bar between Salsarita's and Sticky Rice, runs a Knoxville rotating tap list.
Signature: Craft beer flight, Bar plates
Order: A rotating craft-beer flight with the bar's burger.
Tip: Saturday salsa nights run late; Sunday afternoon is the reliably quiet window.
Weźże Krafta in Kraków's Kazimierz pours 25 Polish craft taps and 200+ bottles. Wood-fired Neapolitan pizza alongside; in the Tytano old tobacco factory.
Tip: The Polish-sour shelf is the room's special; outdoor seating in the Tytano courtyard runs in summer.
Ursa Maior on Kraków's Plac Wolnica is the Kazimierz taproom of a Bieszczady mountain brewery. At Plac Wolnica 10. Booking recommended. Reservations advised.
Tip: Daily through the week. The Saaz Pilsner is the house standard; the concept store sells Bieszczady jams and honeys alongside the beer.
Viva la Pinta on Kraków's Floriańska is the dedicated taproom of Browar Pinta, the brewery that started Poland's IPA wave in 2011. 14 rotating taps.
Tip: The Pinta IPA (Atak Chmielu) is the brewery's defining beer. Seasonal taps rotate weekly.
Tektonik runs both brewery and taproom on the same site near the Rog complex, capping pints at 5 euros and running guided tours every Friday led by founder.
Reservoir Dogs in Nova Gorica exports to 30 countries; their Ljubljana presence runs through guest taps and bottle takeovers at Mister Beer rooms.
Pelicon was one of Slovenia's first microbreweries, founded in 2013 in Ajdovscina near Nova Gorica. Their hop-forward beers rotate through Ljubljana taprooms.
Fergus Henderson's St John in Clerkenwell has cooked the nose-to-tail British canon in London since 1994. Priced at £££. Kitchen leans modern british.
Signature: Roast bone marrow and parsley salad, Eccles cake with Lancashire cheese
Order: Roast bone marrow with parsley salad and toast, then Eccles cake with Lancashire.
Tip: The bakery counter near the front sells the same Eccles cakes, doughnuts and brown loaf to take away if you can't get a booking.
Clare Smyth's Notting Hill London dining room, opened 2017, was the first three-Michelin-starred restaurant run by a British female chef. Tasting menu £275.
Order: The Core potato dish, kept on the menu since opening night, plus the seasonal lamb course.
Tip: Book the kitchen counter for the Chef's Table service; same kitchen, fewer covers, eight weeks instead of twelve.
Taz Sarhane's one-Michelin-starred tasting-menu room inside the Blue Mountain School in Shoreditch London, opened 2022, runs a 90% British menu cooked.
Signature: Whole roasted fish over open fire, Foraged-herb tasting course
Order: Whatever Cornish day-boat fish is cooked over flame, and the foraged-herb course that anchors the tasting.
Tip: One tasting menu per service; book six weeks ahead. The wine pairing leans natural and biodynamic UK growers.
Monkish Brewing in Torrance, Los Angeles County brews some of the most-sought-after hazy IPAs in California. Bottle releases sell out in minutes online.
Bob Kunz's Highland Park Brewery in Chinatown, Los Angeles brews crushable lagers and west-coast IPAs from a 5,000 square-foot taproom and brewhouse.
Smog City Brewing in Torrance, Los Angeles County brews a wide stylistic range from sours to coffee porters, with a family-friendly taproom and food trucks.
Holy Grale on Bardstown Road pours Belgian and German beers from a restored 1905 church until 23:00 weekends, the Louisville late-night gastropub.
Try: Gastropub plates, 30+ Belgian beers
Tip: Walk-in for the bar. Gralehaus next door runs separately for late food.
Hammerheads in Louisville packs forty seats into a Germantown basement on Swan Street, running smoked lamb ribs and pork sliders out of an open kitchen.
Signature: Lamb ribs, Smoked sliders
Order: The lamb ribs and a pork-belly slider, plus a local draft.
Tip: No reservations. Get there before 18:00 or expect a 45-minute wait on weekends.
Hammerheads in Louisville packs forty seats into a Germantown basement on Swan Street, running smoked lamb ribs and pork sliders from an open kitchen.
Signature: Lamb ribs, Smoked sliders
Order: The lamb ribs and a pork-belly slider, plus a local draft.
Tip: No reservations. Get in before 18:00 or expect a 45-minute wait on weekends.
Graze on Capitol Square, Tory Miller's American gastropub next door to L'Etoile since 2010, sources about 80 percent of its food locally with Capitol views.
The Coopers Tavern on West Mifflin off Capitol Square, the craft-beer-and-Wisconsin-pub flagship, runs a kitchen until 23:00 on Fri-Sat with a fish fry.
Try: Gastropub menu, fish fry and Wisconsin tap beer
The Coopers Tavern on West Mifflin, Food Fight's eleventh restaurant since 2010, sits at the top of State Street with 28 taps a block off Capitol Square.
Signature: Wisconsin beer flight, Charcuterie board
Order: A Wisconsin beer flight off the rotating taps plus a Belgian-leaning charcuterie board.
Tip: The 28 taps focus on Local and Belgian brews; Saturday and Sunday brunch runs 10:00-14:30.
Simon Martin opened Mana in Ancoats in 2018. Manchester's first Michelin star in over forty years when it landed in 2019. Open-kitchen tasting room.
Signature: Tasting menu, British seafood
Order: The full tasting menu; British produce-led, often built around coastal seafood and seasonal vegetables.
Tip: Reserve six weeks ahead for Friday and Saturday; weekday lunch slots open the same season.
Tom Barnes, formerly executive chef at Simon Rogan's L'Enclume, opened Skof on Federation Street in May 2024. Michelin star inside ten months.
Signature: Tasting menu, Cumbrian produce
Order: The set tasting menu, Cumbrian and Northern produce cooked with L'Enclume precision.
Tip: Only 36 covers; book six to eight weeks ahead for weekend service.
Simon Martin, formerly of Noma, opened Mana in Ancoats in 2018. One Michelin star since 2019. British produce, open kitchen, every table faces the pass.
Surly Brewing on Malcolm Avenue has run a destination brewery and beer hall in Minneapolis since 2014. The Furious IPA and Bender brown ale.
Indeed Brewing on 15th Avenue NE has poured craft beer in Northeast Minneapolis since 2012. At 711 NE 15th Ave. Booking recommended. Reservations advised.
Modist Brewing on North 3rd Street has poured experimental beer in the North Loop Minneapolis since 2016. First fully mash-filtered brewery in the country.
Central Beers is a craft-beer bar on Málaga's Calle Cárcer, fifteen rotating taps and a rockabilly room pouring Spanish and international small-batch brews.
Birras Deluxe is a craft-beer bar and bottle shop by Málaga's Plaza de la Merced, sixteen taps and hundreds of cans just behind the Picasso Museum.
La Botica de la Cerveza is a laid-back Málaga beer bar on Calle Victoria, over three hundred bottles and rotating taps run by a Nerja beer obsessive.
Allez Hops on Rue Défly in Nice is a beer cellar with 500 craft beers paired with the on-site Brasserie BLEUE microbrewery, the Riviera craft beer school.
Brasserie d'Aqui (BDA Bar) on Rue Cassini in the Port district has run a Nice craft brewery and tap bar since 2020, beers inspired by the Mediterranean.
La Brasserie Artisanale de Nice on Avenue Villermont in the Liberation district runs a Riviera craft program with blond chickpea, amber, witbier.
McNellie's Public House in Oklahoma City is a British-style gastropub with over 300 bottled beers, classic pub fare, and genuine Irish hospitality in Midtown.
Order: Fish and chips; Irish dry stout on draft
Tip: The beer list spans 300+ bottles, ask the staff for a pairing with whatever pub food you order.
McNellie's Public House in Oklahoma City stays open until 02:00 on weekends, anchoring Midtown's late-night scene with 300-plus beers and hot pub food.
Order: Fish and chips at midnight; dry stout on draft
Tip: The kitchen stays open late at McNellie's, making it one of the few places to get real food after 23:00 in Midtown.
McNellie's Public House in Oklahoma City pours 60 taps of craft and imported beers alongside pub food and charburgers on Classen Drive daily.
See all 5 british gastropub rooms in Oklahoma City →
The Little Pickle is a Toyen gastropub tucked up Jens Bjelkes gate; the Sunday roast at 15:00 sells out a week ahead with locals booking first.
Why locals love it: Tucked up Jens Bjelkes gate in Toyen, a long block from any tourist route.
Tip: Sunday roast at 15:00 is the locals' booking; sells out a week ahead.
Ballarak on Piazza Magione in Palermo's Kalsa is the city's first craft brewery since 2016, four house taps with rotating IPAs, lager and stouts.
Tip: Tap list rotates monthly. The Suino Nero burger pairs with the IPA; piazza tables fill first in summer.
Ballarak Magione on Via Castrofilippo in Palermo's Kalsa is the city's first craft brewery, with 30 taps of house and Sicilian beers and gastropub plates.
Tip: Closed Monday. The saison and the Bittersweet Symphony IPA are the house pours; piazza Magione fills with regulars at golden hour.
Bruno Ribadi Birrificio on Via Ammiraglio Rizzo in Palermo's Borgo Vecchio brews Belgian-style ales using Sicilian wheat and citrus from the Trapani-Marsala.
Tip: Closed Monday and Tuesday. The wheat beer with Sicilian lemon zest is the house signature.
Standard Tap in Philadelphia is the Northern Liberties gastropub since 1999, with a daily chalkboard menu, all-Pennsylvania taps and the chicken pot pie.
Signature: Chicken pot pie, Steak frites
Order: The daily chicken pot pie; steak frites; whichever oysters are on the chalkboard that night.
Tip: The roof deck opens April to October. No reservations; walk up and put your name on the list.
Meat & Potatoes on Penn Avenue downtown serves a chef-driven American gastropub menu in Pittsburgh. Richard DeShantz's first room and a brunch staple.
Signature: Bone marrow, Brunch poutine
Order: Bone marrow to start, a serious steak or the brunch poutine at weekends.
Tip: Handy before a show in the Cultural District. Reserve for weekend brunch and pre-theatre dinner.
The Pub Chip Shop on East Carson Street in the South Side serves British fish and chips and savoury pies in Pittsburgh. A pub kitchen on the bar strip.
Signature: Fish and chips, Savoury pies
Order: Fish and chips wrapped in paper, or a savoury meat pie.
Tip: Deep-fried British comfort on the South Side. Good ballast before a night out.
Allagash Brewing on Industrial Way, since 1995 from Rob Tod, is Portland's flagship Belgian-style brewery, with free ticketed tours via the operator site.
Tip: Tours are free but ticketed via allagash.com. The taproom serves Bite Into Maine food in the same building.
Bissell Brothers Brewing at Thompson's Point opened 2013 from Peter and Noah Bissell, with the modern New England IPA program built around The Substance Ale.
Tip: The Substance is the flagship and available daily; rotating releases drop Thursday mornings.
Oxbow Blending and Bottling on Washington Avenue, since 2014, is the Portland blending and bottling outpost of the Newcastle, Maine farmhouse brewery.
Tip: Original farmhouse brewery is in Newcastle, Maine (90 min drive). This taproom is the easier Portland city visit.
Piwna Stopa on Szewska 7 in Poznań is not a brewery but the city's most reliable craft-beer taproom, with 16 rotating taps and a 200-plus bottle reserve.
Tip: Tap turnover is fast; check the live tap list at ontap.pl/multitap/38 before the visit if a specific beer matters.
Brovaria on Stary Rynek 73-74 in Poznań is Poland's first brewpub-with-hotel, in operation since 2004, with three house beers brewed in glass-walled tanks.
Tip: The brewery tour with the brewmaster runs by request; ask the front desk a day ahead.
Ułan Browar at City Park in Poznań brews six signature beers including Kapral Pils, Major Pszeniczne and Porter Bałtycki BA, some Kraft Roku gold medalists.
Tip: Wednesday is 'Ułan Browar and Friends' guest-brewery night, the easiest way to taste what other Polish craft is doing alongside the house lineup.
A beautifully restored 1906 newspaper building housing one of downtown's better gastropubs. The entire staff holds Cicerone certification; Belgian beer focus.
Signature: Belgian draft selections, Craft burgers
The 1906 newspaper building converts to a late-night pub Friday and Saturday until 02:00. Cicerone-certified staff and Belgian beer programme remain the draw.
Try: Belgian craft beer selection
Public House on Laugavegur runs a Japanese-leaning gastropub of shareable small plates and cocktails, one of central Reykjavik's busier mid-range tables.
Signature: Bao buns, Japanese small plates
Order: A spread of bao and small plates, built to share across the table.
Tip: Happy hour at the bar is one of the better downtown deals. Loud and lively most nights.
Bryggjan Brugghus is a harbourside brewpub and bistro on Grandagardur, brewing its own beer in Reykjavik and pairing it with mussels and hearty bistro plates.
Signature: Mussels, Beer-paired plates
Order: A pot of mussels with a house-brewed beer alongside.
Tip: Live jazz some evenings and big windows onto the harbour. Brewery tours run on request.
Saeta Svinid on Hafnarstraeti keeps its gastropub kitchen running into the evening, a Reykjavik bar of burgers and small plates with karaoke and a late bar.
Try: Burgers and small plates
Order: A lamb burger and a beer once the karaoke kicks off.
Tip: Kitchen runs to 23:00 with the bar later. Party bingo and karaoke nights keep it lively.
Penny Lane Pub on East Franklin keeps the kitchen running through last call. Boddingtons on tap, fish-and-chips, downtown football crowd weekends.
Order: Fish and chips with a pint.
Tip: Saturday Premier League mornings start early; the bar runs through to 2 am.
A craft brewery inside a converted Crooswijk fire station with 20 own beers on tap and weekend brewery tours. Located in Rotterdam Noord. At Zaagmolenkade 46.
Why locals love it: Set inside a former fire station up an unmarked side entrance off Zaagmolenkade; even regulars miss it on first visit
Kaapse Brouwers' flagship craft beer bar inside the Fenix Food Factory on Katendrecht, with 20 taps and a Rijnhaven terrace overlooked by most food-hall.
Why locals love it: Most Fenix Food Factory visitors stay on the food-hall side and never cross to the brewery taproom on the Rijnhaven quay
The gastropub inside the Stadshaven Brouwerij, a 1920s fruit warehouse in Merwe-Vierhavens. Order the stadshaven octopus blond with the house burger.
Order: Stadshaven Octopus Blond with the house burger.
Tip: The brewery tour at 15:00 on Saturdays includes three tastings; book it as a package with dinner.
Fox & Goose on R Street, downtown Sacramento, opened 1975 as the city's English pub anchor, the long-running spot for British breakfast and live folk music.
Signature: British breakfast, Welsh rarebit
Order: The full British breakfast with squaw bread; Welsh rarebit at lunch
Tip: Breakfast daily 07:00-14:00. The bar runs into the evening with live music weeknights.
Ruhstaller Farm in Dixon, 30 minutes west of Sacramento, is J-E Paino's open-air farm brewery on a 40-acre hop yard, lagers from California-grown hops on tap.
Drake's The Barn on Riverfront Street in the West Sacramento Bridge District is Drake's Brewing's beer-garden taproom on the Sacramento River, food and music.
Stone Brewing World Bistro and Gardens in Escondido is Stone's flagship destination brewery and restaurant since 2006, the one-acre beer garden.
Signature: Stone IPA flight, Beer-braised short ribs, Garden-fresh salads
Order: A Stone IPA flight to compare the eras of the West Coast original.
Tip: Take the brewery tour at 1pm before lunch; the back garden is the move on warm afternoons.
AleSmith Brewing in Miramar San Diego, the 25,000 sq ft Speedway Stout brewhouse with the Tony Gwynn .394 Pale Ale and one of the county's largest tasting.
Stone Brewing's Liberty Station bistro and gardens in San Diego, a 23,500 sq ft Point Loma flagship with bocce, outdoor cinema and the Stone lineup in full.
Cellarmaker House of Pizza on Mission Street pours the SF craft brewery's tap list alongside Detroit-style pies with caramelized cheese crust.
Fort Point Beer Company in San Francisco is the Presidio-born brewery with a Valencia Street beer hall, a strong KSA Kolsch and a sharp west-coast pilsner.
Tip: Order the KSA Kolsch on draught; the wood-fired pizza kitchen runs from 17:00 nightly.
Magnolia Brewing in San Francisco is the Haight-Ashbury brewpub since 1997, with a British-leaning ale lineup and the city's longest-running cask programme.
Tip: The Smokestack Lightning porter on cask is the order; ask at the bar about real-ale Thursdays.
Trials Pub is Downtown San Jose's authentic British pub serving 20-ounce imperial pints of UK ales with proper fish and chips and cozy atmosphere.
Signature drink: 20-ounce imperial pints of British ales and Smithwick's on draft
Food: Fish and chips, curry and British pub food
O'Flaherty's has served San Pedro Square since 2002 with 52 taps, traditional Irish pub food, genuine hospitality and a 365-days-a-year neighborhood welcome.
Signature drink: Smithwick's on draft and 52 taps with traditional Irish whiskey selections
Food: Traditional Irish food including fish and chips and shepherd's pie
Firehouse No.1 Gastropub in San Jose's San Pedro Square serves premium steaks, chops, and seafood alongside an acclaimed classic cocktail program.
Order: Premium steaks, chops, and classic cocktails from the bar
Petritegi in Astigarraga, 7km from San Sebastian, has pressed Basque cider since 1526 across three dining rooms, with the canonical txotx menu of cod.
Tip: Txotx season is January to April; bottled service runs year-round. Book ahead through petritegi.com.
Mala Gissona Beer House in San Sebastian's Gros runs 12 taps of own and guest beers from the affiliated Oiartzun microbrewery, plus 150 bottles and cans.
Tip: Industrial-minimalist room; the flights are the way to taste-test before committing.
Basqueland Izakaia in San Sebastian's Gros, a 100-metre walk from Zurriola beach, serves the brewery's freshly brewed beer alongside Asian bar snacks.
Tip: Tap rotation is weekly; the Asian small plates are the food pairing.
Boxcar is the city's second-story late-night gastropub on Water Street; live music Friday-Saturday, gastropub plates from the kitchen until 01:30 nightly.
Try: Late-night gastropub burgers and wings
Service Brewing on Indian Street is veteran-owned (founder Kevin Ryan), opened 2014. A historic warehouse, outdoor beer garden, tours and charity events.
Two Tides on West 41st in Starland focuses on sour, hazy and funky beers, with rotating taps and a kid-and-pet-friendly patio. Kids welcome until 21:00 daily.
Hop Atomica on East 39th runs a mid-century-modern brewpub with in-house craft beer, wood-fired pizza and a distillery program. Neighbourhood Starland anchor.
Fremont Brewing in Seattle's Fremont is the 2009 craft brewery anchor: a beer garden under the Aurora Bridge, Interurban IPA on draft and the Dark Star stout.
Cloudburst Brewing in Seattle's Belltown is the Western Ave taproom two blocks from Pike Place: a constantly rotating tap list, hazy IPAs and wild ales.
Holy Mountain Brewing in Seattle's Interbay is the 2014 Lenfesty and Murphy mixed-fermentation room: oak-influenced farmhouse ales, hop-forward IPAs.
Kirk Westaway's two-Michelin-star room on Level 70 of Swissotel The Stamford. Modern British fine dining with panoramic Singapore skyline views.
The Drunky Stork Social Club fills a former neo-baroque bank on Rue du Vieux-Marche-aux-Vins with sharing plates, cocktails and a busy Sunday brunch.
Signature: Small plates, Sunday brunch
The Pearl on Water Street in Tampa is Cameron Mitchell's downtown gastropub, an oyster room and tavern with a pie-only dessert menu by an in-house pastry.
Signature: Seasonal oysters, House-made pasta, Pie of the day
Order: Half-dozen seasonal oysters, the dry-aged burger and whatever pie is on the rotating dessert menu.
Tip: Saturday and Sunday brunch from 10am; the bar takes walk-ins when the dining room is fully booked.
The Pearl on Water Street is the Cameron Mitchell downtown gastropub: oysters, dry-aged steaks, made-from-scratch entrees and a pie-only dessert menu.
Datz in South Tampa is the city's bacon-hoarding comfort-food gastropub, open since 2009 for big-plate brunch and gut-busting comfort dinners.
Signature: Biscuits and Crazy, Nashville chicken doughnut, Eggs Barbacoa
Order: Biscuits and Crazy at brunch with buttermilk biscuits, sausage gravy, two eggs.
Tip: Brunch on Saturday and Sunday from 8:30am until 3pm fills the patio; Sunday dinner runs late.
Thessaloniki's pioneer craft beer destination, serving brews from microbreweries worldwide since 2014. 18 rotating taps and hundreds of bottled and canned.
Utopia Taproom on Mavili Square is one of Thessaloniki's first dedicated craft beer taprooms, opened in 2023 by the team behind the Utopia gypsy brewery.
Sknipa is Thessaloniki's standard-bearer microbrewery, brewing on a 17th-km industrial site in Thermi just east of the airport. Booking recommended.
Pub Saint-Pierre on Place Saint-Pierre is the late-night pub with happy-hour pints from €2.80 and a 02:00 close on Friday and Saturday nights.
Try: Pub plates with happy-hour pints
Tip: Happy hour pints at €2.80 from 18:00-21:00; the late-night crowd builds from 22:00 every weekend.
Utrecht's largest craft brewery in Leidsche Rijn. Twenty taps pouring the flagship Brutus IPA, seasonal wheat beers and barrel-aged specials.
Fully plant-based brewery in a converted Overvecht industrial building. Sixteen taps pour session IPAs, sours and experimental limited-run beers.
Utrecht's best-known craft brewery, with a city-centre taproom on the Oudegracht. Playground IPA and New England-style beers anchor the range.
32 Via dei Birrai is the Treviso-province Veneto craft brewery whose beers pour at Verona's working craft-beer bars. A 2026 TableJourney editor pick.
Tip: Pederobba is 90 minutes northeast of Verona; ask at Berfis or Doppio Malto for the 32 Via dei Birrai pours on rotation.
Birrone in Isola Vicentina is the Veneto craft brewery taproom 50 minutes east of Verona.
Tip: Visit the Isola Vicentina taproom for the full range; Verona pours are limited to four to six taps depending on the bar.
Berfis Pub in Veronetta runs eight rotating Italian craft taps by the Adige. TableJourney editor pick with address and booking notes inside the entry.
Tip: Eight rotating taps with seasonal Veneto picks (€5 to 7); ask for the Birra Pico Pasubio Imperial Stout in winter.
Hawidere on Ullmannstrasse in the 15th district is Vienna's craft-beer tap house, 14 taps rotating Austrian small-batch alongside a built bottle fridge.
Brauwerk in the Ottakringer brewery's Ottakring complex has run as the group's experimental craft arm since 2014, cycling new Vienna Lagers and IPAs.
1516 Brewing on Schwarzenbergstrasse in Vienna is the city's longest-running craft brewpub, the in-house Victory Hop Devil IPA and the house lager.
Tip: Open daily 11:00-02:00; the burger kitchen runs until midnight, the back tap room takes the after-work crowd.
Queen's English is a british gastropub room in Washington Dc. The Sunday roast at 17:00 takes its own reservation list; book through Tock two weeks ahead.
Why locals love it: A Columbia Heights Hong Kong-British dining room from chef Henji Cheung that locals book for the Sunday roast and the wonton soup pop-ups few tourists know about.
Tip: The Sunday roast at 17:00 takes its own reservation list; book through Tock two weeks ahead.
More cities are in research. Want british gastropub covered somewhere specific? Tell us where you want to eat.