Dier Makr

Hobart has no shortage of exceptional drinking and dining options. Dier Makr, a boundary-pushing diner sandwiched between Salamanca Place and the CBD proper, ranks up there with the best of them. It hides within a grand grey building, with sister wine bar Lucinda spilling out into the street.

Incredibly local and subject to a daily pivot, the set menu here is as ambitious as any you’ll find on the Apple Isle. Many of chef-owner Kobi Ruzicka's dishes are snack-sized but big-flavoured, prepared on hot plates and grills with just a handful of ingredients used in each. You might start with slivers of torched mackerel with salted kohlrabi and tomato water, and finish with a lively dessert of plum sorbet with sweet basil and green almond syrup.

A whole corner of the space is commandeered by the wine cellar, which holds more than 150 grape varietals from organic vineyards (you might be encouraged to walk through it and browse the vintages). Thoughtfully matched drinks are an optional extra, with notable alcohol-free options available. Syrups and ferments made from surplus ingredients create interesting bases for cocktails and shrubs.

Dier Makr’s low profile goes hand-in-hand with its intimate vibe. A vast open kitchen overlooks a small dining room with only six large tables and a smattering of counter seats. Dark finishes, warm lighting and a blend of wood and leather create a cosy cave for one of Tasmania’s most thrilling dining experiences.