Atmospheric newcomer Dier Makr (run by Melbourne expats Kobi Ruzicka and Sarah Fitzsimmons) is winning fans for its serious cocktails, low-intervention wine list, and boundary-pushing, produce-driven seasonal tasting menu. The Hobart restaurant’s vintage tunes and lo-fi fit-out win points too.

Another welcome new addition is Fico, the likeable Italian-accented bistro headed up by ex-Vue de Monde chef Oskar Rossi and his Italian partner Frederica Andrisani. You’ll find exemplary pasta and contemporary takes on old Italian ideas, with outstanding Tassie produce starring at every turn.

While not strictly within Hobart’s confines, Rodney Dunn’s The Agrarian Kitchen Eatery & Store is only a short drive out of town in New Norfolk, and well worth the detour. Allowing his lovingly raised produce to speak for itself, simplicity rules here. Everything is done in-house, from growing to curing, fermenting and smoking, which means you’ll get a true taste of Tassie terroir.

A little further along Franklin Wharf you’ll find Aloft, a minimal and sophisticated attic space where local produce gets a deft mod-Asian touch. Equally suited for drinks and snacks as it is for a long slow dinner, Aloft’s uninterrupted harbour-side views offer a fine excuse to switch your operating speed to ‘slow’.

This ritzy lunch-only Hobart restaurant has some curious touches befitting of its museum home (think ‘living’ tables made of moss), but its seasonal menu is anything but gimmicky. There’s definite seafood lean at The Source although fresh produce plays the starring role.

A surefire selection of housemade pasta is always on offer at this humble 20-seat establishment, which has quietly become one of Hobart’s best Italian restaurants. Don’t miss chef Matt Breen’s gnocchetti, which has become something of a signature. And beyond its consistently delicious plates of pasta, at Templo you can also expect an expertly curated wine list that heroes all things lo-fi.

The defining feature of this Hobart restaurant apart is not the ‘what’ but the ‘how’. Many of Landscape’s dishes are imbued with the heady smokiness of its wood-fired asado grill, though its Cape Grim steaks are arguably the belles of the ball. Part of the Henry Jones Art Hotel, this thoroughly upscale eatery is ground zero for fancy dinners in the city.

Landscape’s more casual sister restaurant, Peacock and Jones has an open-plan kitchen that gives your senses access to the entire process. Highlights include beef tartare and anything with seafood. And don’t leave without trying the parmesan chips.

Sweet-toothed Queens Pastry keeps the brief tight: just pastries and specialty coffee. If Instagram pics aren’t reasoning enough to get you there, you should probably check your pulse.

When all that sugar is making your teeth ache, there’s Straight Up Coffee and Food, where #cleaneats are the order of the day. Think miso marinated pumpkin with cauliflower ‘couscous’ and tahini yoghurt along with house-roasted coffee and fresh juices.

You’re not wrong for thinking that the name of this CBD bakery sounds strangely familiar… Chef Jay Patey co-founded the aforementioned Pigeon Hole Cafe with partner Emma Choraziak before devoting himself to the craft of sourdough and opening this cult favourite joint. Don’t leave without bagging one of the Hobart bakery’s famed croissants.

Unlike the city’s many other temples to pastry, the selection at Little Missy Patisserie gives equal billing to savoury, and it does the job oh so well. There’s a deliciously rustic air to this Hobart cafe, which has a provincial French influence and specialises in vegetarian baked goods.

Fancy a Latin American meat fix? Say hola to buzzy waterside hotspot Frank, where you can snack on pork and chipotle empanadas or fresh Tassie oysters topped with chorizo and salsa dressing before moving on to a charry skirt steak from the charcoal grill.

Up on the hill in NoHo (North Hobart), Alastair Wise’s Sweet Envy is like all your sugar-laced childhood fantasies made a reality. Wise, a classically trained pastry chef, churns out next-level cookies, cake, ice-cream and pies. Our tip? Don’t get paralysed by choice, just order more (you can always eat it on the flight home).