The White Mountains Restaurants
We’ve compiled the best of the best in The White Mountains - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in The White Mountains - browse our top choices for Restaurants during your stay.
Stop by this cute cake shop to stock up on creative, and utterly delectable, baked goods, such as grapefruit-rosemary-cardamom short bread cookies, maple cinnamon rolls, and macarons in a variety of flavors, and egg-bacon-cheese breakfast sandwiches constructed on ethereal duck-fat biscuits. Fine coffees are available, too.
In the Dexter family for generations, Polly's has been serving up pancakes and waffles (from its own original recipe, with several batter options available, including cornmeal and gingerbread) since the 1930s—the current space dates to 2015 but retains the original country charm. Try the smoked bacon and ham, eggs Benedict, sandwiches on homemade bread, delicious baked beans, and such tempting desserts as raspberry pie. Much of the food is made from grains ground on-site.
With a storybook setting in a converted 18th-century mill on the Ammonoosuc River, this craft brewpub offers tasty wood-fired pizzas, bratwurst sandwiches, house-baked soft pretzels, and other fare that pairs well with its distinctive European ales. The pie topped with prosciutto, pears, chèvre, mozzarella, and beer-caramelized onions is a favorite, best enjoyed with a farmhouse-style saison.
The domain of celebrated chef-owner Jeff Fournier, who's cooked at some of Boston's most acclaimed restaurants, this exceptional eatery is set inside a chicly restored farmhouse in the village of Jackson. Ethereal highlights from the oft-changing menu include seared Maine bluefin tuna with a leek-fennel emulsion and brown sugar–and–chili-roasted delicata squash, and a superb cheese board with raspberry-hibiscus jam, nuts, and local honey.
In this terrific contemporary downtown restaurant, you can sample some of the tastiest farm-to-table fare in the White Mountains. The menu changes frequently and uses regional American ingredients in creative ways—try country pâté with venison and pistachio, followed by crispy maple-glazed duck breast with smashed carrots and bok choy.
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