A chef’s guide to Melbourne restaurants: Alan Doert-Eccles’s must-visit spots

Market Lane elevates Melbourne’s coffee culture with its focus on single-origin beans, sourced directly from growers and roasted to highlight unique flavour profiles. The baristas’s precision and passion create consistently exceptional brews, whether a crisp filter coffee or a velvety espresso. The minimalist aesthetic complements the serious coffee ethos, making it a magnet for those who appreciate craftsmanship in their cup within Melbourne restaurants.

“They started small in 2008 and are now one of the best (and sustainably-minded) coffee roasters in town. Their beans are traceable and always picked in season. They have a few locations in Melbourne, so I know I'm never too far away from a good brew,” says Doert-Eccles.

Grana Formaggio Vino is a beloved Melbourne deli and wine bar located in Brunswick East, renowned for its exceptional artisan cheeses and an extensive, thoughtfully curated wine list featuring over 300 sustainable and eclectic labels. The intimate space combines a bottle shop, deli and seasonal small-plates dining area centred around a communal table, fostering a warm, convivial atmosphere. Known for its quality produce and occasional guest chef events, Grana offers a refined yet approachable experience that highlights Melbourne restaurants’s commitment to craftsmanship and local ingredients.

“A wine shop and snack stop started by the team behind Tipo00 and Osteria Illaria, I can always find a good bottle here. Plus, their homemade focaccia is a must whenever I'm hosting back at mine.”

A Melbourne-based butcher, Meatsmith is the place to visit for best quality, ethically sourced heritage meats, such as grass-fed beef, rare breed pork and free-range chicken. The establishment's butchers and chefs offer expert knowledge to customers, helping them get the best possible product for the day's needs.

“Started by Troy Wheeler and Andrew McConnell in 2015, they are a heritage butcher dedicated to rare breeds, speciality cuts and some of the best condiments in town. I can’t go past their porchetta for an easy Sunday roast after a long week in service.”

Iris the Bakery combines traditional methods like long fermentation with modern sensibilities to create rustic breads and pastries that define neighbourhood charm. The artisanal approach produces loaves with complex flavours, open crumb structures and a crisp crust. Alongside savoury and sweet pastries, Iris provides an inviting atmosphere that blends craftsmanship with everyday enjoyment, making it a staple in Melbourne restaurants’s bread culture.

“Started with a crowdfund last year, Iris makes some of the best bread in an (already) sourdough-driven town. There’s nothing better than picking up their table loaf warm and taking it home to slather with cultured butter.”

Famed for its curated selection of artisan cheeses, Maker & Monger offers more than a cheese shop—it’s a destination for discovering regional varieties and gourmet staples. The proprietors’s deep knowledge enhances the shopping experience, providing pairing advice and hard-to-find products. It epitomises the nuanced appreciation of dairy in Melbourne restaurants, supporting local producers and elevating home dining with quality cheeses and pantry essentials.

“Cheesemonger Anthony Femia is one of the best in the business. Dedicated to making some cheeses that are hard to come by in Australia, selecting a special cheese from him is always a treat. They’re in Prahran Market, so it’s getting a Bratwurst at the same time.”

Luther’s Scoops crafts ice cream with an emphasis on natural ingredients and inventive flavours that balance traditional technique with creative flair. The small-batch production ensures freshness while allowing experimentation with combinations like brown butter and miso or rare seasonal fruits. Its approachable yet sophisticated offerings position Luther’s Scoops as a standout in Melbourne restaurants for dessert lovers seeking originality and refined taste.

“A small but mighty ice cream shop that is well worth the queues, even through winter. They make seasonal old-school ice cream and some classic flavours too—my favourite is the boysenberry sour cream.”

Ramarro Farm partners directly with local growers, supplying seasonal vegetables and greens characterised by vibrancy and freshness. Their dedication to sustainable practices and varietal diversity enriches Melbourne restaurants’s menus with ingredients that showcase genuine farm-to-table integrity. This direct supply chain underlines the importance of provenance and quality in contemporary Melbourne dining culture, fostering a connection between growers and chefs.

“One of the farms that supply us, they do a deliciously generous farm box for pick up on Saturdays. It’s an hour from me and a great excuse to get into some greenery after a week of being in the middle of the CBD.”

Mortadeli is a café and deli specialising in Italian-style charcuterie and house-cured meats located just outside of Melbourne in the coastal town of Torquay. It offers a thoughtfully curated selection of antipasti, small plates and sandwiches, made with locally sourced ingredients that pay homage to traditional Italian flavours. The intimate, relaxed environment complements its focus on quality and craftsmanship, making Mortadeli a distinctive stop in Melbourne restaurants for those seeking refined yet accessible cured delicacies.

These choices from Allan Doert-Eccles highlight the diversity and quality that define Melbourne restaurants today. From coffee to cheese, bakery to butcher, this curated list captures the city’s evolving food culture through a chef’s discerning lens.

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