It’s no secret that Bar Rochford is one of the best wine and cocktail bars in Canberra. Tucked upstairs in the Melbourne Building, this mighty fine drinking den is led by chef Alisdair Brooke Taylor who creates magic from whatever is in season in this free-spirited bar where music-loving food-obsessed Canberrans come to play. That might mean snack plates of mortadella dotted with black walnut relish. Or a pretty plate of pork collar with radicchio, plum and apple. First Floor, 65 London Circuit, Canberra; barrochford.com

Hiding above a neighbourhood pub is one of Canberra’s best-kept secrets. On the first floor of Edgar’s Inn in Ainslie, The Inn’s kitchen is centred around an asado grill, creating a charcoal thread through the menu. Climb the stairs and place yourself in the hands of chef Elliot Gotovac with a tasting menu to get the full experience. The charcoal chicken with toum puts a bachelor’s handbag to shame and the pumpkin and tofu dumplings are a surprising winner – but most folks come for the steak: MB6-7, charred, well-rested and sliced to reveal the blush of a perfect medium-rare. Level 1, 1 Edgar Street Ainslie; edgarsinn.com.au/theinn

Set beneath the lauded Lunetta at the landmark Red Hill Lookout, Lunetta Trattoria is the more casual sibling and no less a destination for it. Italian classics – arancini, spaghetti with crab, chilli and garlic – a well-chosen drinks list and a terrace that makes golden hour feel like an extra indulgence create one of Canberra’s most reliably pleasing evenings out. Lunetta is a capital example of the evolution of Canberra’s culinary scene in one of the city’s most iconic buildings. 60 Red Hill Drive, Red Hill; lunettatrattoria.au

Such and Such is the smart-casual sibling to Pilot and well placed for those who want a seriously good feed pre- or post-show at the Canberra Theatre. The dining room is warm and considered with bespoke Tasmanian blackwood tables, bottle-green banquettes and striking artworks by local artists. Head chef Malcolm Hanslow’s ingredient-led menu includes standouts like potato-stuffed agnolotti with buttermilk and chives. Or BBQ kingfish with pickled tomatoes and coriander. The wine list runs to 25-plus pages of global drops. 220 London Circuit; suchandsuch.com.au

Part bottle-shop, part wine-bar, part-restaurant: Paranormal is an absolute gem of Canberra’s scene. The tiny kitchen is ably run by Chef Reece Inkpen who takes beautiful local produce and lets it shine on the plate. Memorable dishes include a cold melon soup, sunchokes served with a mushroom and miso sabayon and raw South Coast mackerel served with cucumber. Staff can guide you through the impressive drinks list of natural and low intervention wines, or choose a bottle from the shelf. G27/6 Provan St, Campbell; paranormalwines.com

This Italian trattoria has become a de facto lounge for Italophiles. On any given night, you’ll find regulars at this Braddon institution devouring produce-driven Italian dishes like tonnarelli with southern calamari, Jervis Bay black mussels, vongole, prosecco and gremolata. Head here on a Tuesday for the risotto del giorno or max out the company credit card on the four-course tasting menu. Take the advice of locals in the know: the negroni here is one of the best in all the land. 7 Lonsdale St, Braddon; italianandsons.com.au

Tucked into the Dairy Road precinct in Fyshwick, Canteen runs as a Tori-style ramen bar by day and izakaya by night and does both exceptionally well. Order the Classic Daddy with handmade rye noodles, slow-cooked pork belly and a jammy soy egg that adds richness to the slow-cooked broth; it’s the kind of bowl that ruins lesser ramen forever. The mozzarella katsu sando is also a fixture here and best paired with a sake or two from the approachable list. 1 Dairy Road, Fyshwick; eatcanteen.com.au

This fine-dining Japanese restaurant is led by executive chef Nakano Shinya, who trained in Kyoto with a fifth-generation sushi master. Now a master himself, Shinya’s menu at Koto encompasses a broad swathe of traditional Japanese sashimi and nigiri. There is also a large vegetarian offering (also available as a set menu), which you shouldn’t overlook: the nasi dengaku eggplant is a surprise menu highlight. The extensive drinks list showcases a range of specialty sake: if you’re unsure where to start, ask the staff to guide you through. 1 King George Terrace, Parkes; kotodining.com.au

The trio behind Pilot (and sister venue Such and Such) have had a marked impact on Canberra’s culinary scene. Behind the scenes, Ross McQuinn supports front-of-house legend Dash Rumble and executive Chef Malcolm Hanslow. Diners are encouraged to simply trust the team and they’ve proved themselves worthy of that trust with their exceptional hospitality. A rotating cast of artists-to-watch are exhibited on the walls of the intimate 24-seat dining room. The menu changes regularly so it’s best to go in with an open mind and an appetite. 1 Wakefield Gardens, Ainslie; pilotrestaurant.com

Fire is the philosophy at this City West barbecue restaurant, where chargrilled, smoked and woodfired proteins underpin the menu. The miso gravy on the chat potatoes has achieved near-mythological status among Canberra regulars, while the chashu pork belly and half a chook with nduja keep the carnivorous faithful coming back. Churn out a few lazy Ks in the Olympic-sized pool at the Australian Institute of Sport to ensure you arrive hungry. Shop 4, 115 Marcus Clarke St, City West; terracanberra.com.au

This cosy 20 seater is the work of brothers Mork and Benn Ratanakosol; legends in the local hospitality scene. The changing menu showcases chef Mork’s take on ‘third culture cuisine’, blending tradition with a thoroughly Australian sensibility. Depending on when you visit you might have buffalo wings-inspired mapo tofu, or a nostalgic lemon chicken. The dishes are endlessly creative, and the service is delivered with a light touch that makes you feel as if you’ve been welcomed into someone’s home. Unit 3/29 Bentham St, Yarralumla; eatminima.com.au

Blue icebergs in stone bowls full of shaved ice tower over selections of precision-cut sashimi at RAKU, where chef Hao Chen oversees a team of skilled chefs to deliver a refined menu rooted in the traditions of Japanese cuisine. The serving staff also excel at their roles, with attention to detail and a subtle touch of theatre imbued into the experience. The menu runs several pages long, with detailed offerings including nine signature nigiri, several of which incorporate Canberra’s celebrated black Perigord truffle. Finish your meal with chocolate fondant topped with Nikka whiskey ice-cream. Shop DG36C/148 Bunda St, Canberra; rakudining.com.au

Play spot the federal politician over dry-aged cuts coming off the open wood-fired grill in this swanky steakhouse that has long been designated as a top spot for a special-occasion meal in Canberra. Low lighting and dark and moody interiors set the tone at the signature restaurant of QT Canberra from breakfast through to an unhurried evening service. Perfect place for a power lunch or indulgent milestone meal with great wines to pair each dish with. 1 London Circuit, Canberra; qthotels.com

Named for the native Australian bird, this beautiful Eucalyptus green room in pumping Braddon manifests itself as either a wine bar or restaurant, depending on the vibe you’re after. Keen on a long lunch adventure paired with some excellent wine? No problem. Looking for a night of cocktails made with Australian spirits, paired with some outstanding shared plates? Corella’s got you. The menu is a celebration of Australia, both in its use of native ingredients and in its hits of suburban nostalgia; such as the saltbush focaccia served with a delicious butter and Vegemite blend, or the pork chop rubbed with an Old El Paso-esque spice mix made of native herbs and bush spices. But don’t let the novelty of it all fool you, this is some of the finest cooking you’ll find in Canberra. 14 Lonsdale St, Braddon; corellabar.com.au.

Dining at Mezzalira is like going to a raucous dinner party with your rellos in Milan: it’s loud, buzzy and packed with locals who’ve been dining here for decades. Like all great Italian restaurants, Mezzalira skews seasonal and has a warm ambience. Order rosemary and sea salt focaccia, which pairs well with whipped ricotta and chestnut honey. Abrolhos Island octopus with chilli nduja is the play after a day of wining and dining, while slow-cooked lamb shoulder hits the mark as a main. 55 London Circuit, Canberra; mezzalira.com.au