BARN by Biota
Lean Timms

BARN by Biota

New South Wales, Australia

Chef-on-the-rise James Viles put the 100-mile diet to shame this year with the opening of BARN by Biota in the New South Wales Southern Highlands. The hyperlocal kitchen concept builds menus solely from the fruits of the surrounding lands. But there’s a catch: you’ll have to book at least a month in advance to nab a spot at the roughly twice-a-month family-style meals, which might feature Angus beef cooked over the fallen­-tree-coal fire or honey collected from the hives. Diners are also welcome to explore the property with BARN’s chefs, forage for seasonal botanicals or fish for yabbies (a type of freshwater crayfish) to eat later. —Hannah Lott-Schwartz

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