Country dossier
Restaurants, hotels, bars and wineries across Iran in the En Primeur Club guide.
Tehran's restaurants in this guide include traditional Iranian kebab, Japanese sushi, Korean cooking, Turkish doner kebab, and halal crispy skin roast duck. Koohpayeh Restaurant and Kenzo have standard wine programs, and Koohpayeh also has a beer program.
Koohpayeh Restaurant in Darband serves traditional Iranian kebab with a standard wine program and a beer program. The menu is a la carte. The restaurant has a terraced, garden-like mountain setting with views over Tehran.
Kenzo in central Tehran is a Japanese restaurant with a standard wine program and an a la carte menu. Its dining rooms vary in setting, and the kitchen serves sushi, sashimi, and seafood.
Soo Korean Restaurant in Gandhi cooks Korean food for diners in Tehran, and its local twists include sausage gimbap. The menu is a la carte, and the wine program is minimal. The restaurant occupies the second floor of the Vozara Hotel.
The restaurant in versus hotel area serves an a la carte menu centred on crispy skin roast duck. The restaurant is run by Chinese expatriates, who serve halal roast duck prepared using a Yunnan-style secret recipe.
Shahrzad Restaurant has mirror work and plaster decoration, while Baastan Restaurant in Naqsh-e Jahan has historical artwork and decor.
Shahrzad Restaurant is a traditional Iranian restaurant with a minimal wine program and an a la carte menu. Mirror work and plaster decoration run through the interior. Two separate rooms are set aside, one for dining and one for events.
Baastan in Naqsh-e Jahan is a traditional Persian restaurant with a standard wine program and an a la carte menu. The interior carries historical artwork and decor. The kitchen sits in Isfahan's sannati dining tradition, drawing on the region's agricultural legacy.
Simon Pavilion in Jolfa is a steakhouse and cafe in an old mansion, serving Iranian and international food with a standard wine program. The menu is a la carte. Both a cafe and a restaurant operate inside the old mansion.
Viunj Restaurant draws on central Iranian ingredient traditions that have shaped the region's cooking for generations. It operates in Isfahan, where the traditional Persian dining scene includes other long-established restaurants.
Qeshm and Bandar Abbas restaurants in this guide cook with grilling and Gulf seafood: Jijian Classic Kabab grills goat, camel, and shark, Croll serves Southern seafood, Khorsand Seafood sits next to the fish market, and Mr Fish serves Persian Gulf seafood.
Jijian Classic Kabab in Qeshm is a traditional Iranian kebab restaurant. The kebabs are made from goat, camel, and shark, and fresh bread is baked on site. Service is a la carte, in a traditional setting. The grilling follows a southern coastal tradition. Island geography and trade routes shape the ingredients.
Croll is a Southern seafood restaurant with a minimalist design and professional service. Meals are served a la carte, and the menu includes dishes such as guli gushi meat and ranginak.
Khorsand Seafood in Sayadan is a fresh seafood restaurant next to the fish market, serving local Persian seafood dishes. Meals are a la carte. The restaurant draws from the Persian Gulf coastline around Bandar Abbas, with the fish market beside the room.
Mr Fish is a Persian Gulf seafood restaurant serving fresh seafood. The menu includes qaliya mahi and crab soup, and service is a la carte. The cooking draws on the city's fish markets and Gulf waters.
In Yazd, Talar-e Yazd is known for Gheymeh Yazdi and Ash-e Sholi, and Ras Tooran serves Persian food family style inside Hotel Safayie. Bozorgi Restaurant in Mehr-o-Mah Complex is a Persian self-service buffet in Qom.
Talar-e Yazd Restaurant in Jomhori boulevard is a traditional Persian restaurant in Yazd. It is known for traditional Yazdi dishes such as Gheymeh Yazdi and Ash-e Sholi, and it has served them since 1985. The menu is a la carte.
Ras Tooran in Timsar Fallahi sits inside Hotel Safayie and serves Persian food, with a terrace and traditional drinks. The wine program is minimal. Meals are served a la carte and family style. The kitchen draws on central Iranian ingredients such as pomegranate, saffron, and dried fruits.
Bozorgi Restaurant in Mehr-o-Mah Complex is a Persian self-service buffet. The buffet features Persian dishes such as kebabs, ghormeh sabzi, and fesenjan, alongside international options. The restaurant has a spacious setting.
Tehran, Isfahan, and Yazd have the largest restaurant counts in our guide to Iran. Tehran has 5 restaurants citywide, Isfahan has 4 restaurants citywide, and Yazd has 3 restaurants citywide.
Koohpayeh Restaurant in Darband, Kenzo in central Tehran, Baastan Restaurant in Naqsh-e Jahan, and Simon Pavilion in Jolfa each have a standard wine program. Koohpayeh Restaurant also has a beer program.
Croll, Khorsand Seafood in Sayadan, and Mr Fish serve seafood. Croll serves Southern seafood, Khorsand serves local Persian seafood beside the fish market, and Mr Fish serves qaliya mahi and crab soup.
Iran has no Michelin-starred restaurants in our guide, and no Michelin stars are held by any of the restaurants included in our guide to the country's dining and wine scene.
By Emmett Haley · Updated October 8, 2026 · Editorial standards
Iran
Selected entries from the current guide for Iran.
Anar, Iran
A historic caravanserai in Anar, Kerman province, where the architecture of the Silk Road trade era frames a dining experience rooted in the agricultural traditions of central Iran. The pomegranate orchards that give Anar its name shape the local table in ways that distinguish this region from Iran's more-traveled culinary destinations. For travelers passing through Kerman province, the caravanserai format places context ahead of comfort.
Isfahan, Iran
Baastan sits within Isfahan's tradition of sannati dining, where the kitchen draws on the region's agricultural legacy and the cooking methods that predate industrial food supply. A reference point for Persian classical cuisine in one of Iran's most historically dense cities, it represents the style of restaurant that treats local sourcing and recipe continuity as the same project.
Qeshm, Iran
On Qeshm Island, where the Persian Gulf sets the terms for what ends up on a plate, Jijian Classic Kabab works within a grilling tradition that stretches across Iran's southern coastal provinces. The kabab format here draws on ingredients shaped by the island's geography and trade routes, placing it inside a dining culture that is practical, direct, and worth understanding before you arrive.
Bandar Abbas, Iran
On the Khwaجه Ata Boulevard in Bandar Abbas, Khorsand Seafood draws from one of the Persian Gulf's most productive coastlines, placing it inside a city whose relationship with fish and shellfish runs deeper than any menu can summarize. For visitors approaching southern Iran's seafood tradition seriously, this address on the Hormozgan waterfront circuit represents a practical first reference point alongside peers like Mr Fish in the same city.
Marv Dasht, Iran
Laneh Tavoos sits in Marv Dasht, the Fārs Province town whose agricultural plains have supplied Persian kitchens for centuries. The name translates loosely as 'Peacock's Nest,' signalling the decorative ambition that defines many traditional Fars dining rooms. For visitors arriving from Persepolis, it represents one immediate option for a meal rooted in the region's own produce.
Iran
Selected entries from the current guide for Iran.
No venues found.
Iran
Selected entries from the current guide for Iran.
No venues found.
Iran
Selected entries from the current guide for Iran.
No venues found.
