In a city where culinary traditions run as deep as the Old Quarter’s streets are narrow, a new generation of restaurants and bars have opened up in Hanoi. Lots have closed too. But we’re not getting into that right now. Our focus is firmly on the best new bars and restaurants in Hanoi.
In a city where culinary traditions run as deep as the Old Quarter’s streets are narrow, a new generation of restaurants and bars have opened up in Hanoi. Lots have closed too. But we’re not getting into that right now. Our focus is firmly on the best new bars and restaurants in Hanoi.We’ve zeroed in on five new spots – ranging from a lakeside cocktail haven to a whisky-soaked time capsule, some natural wine pioneers to Vietnamese ‘fun dining’ innovators. They share lots in common, mostly the unmistakable mark of passion and ambition.
Led by both returning natives and international talent, they represent a confident new wave that honors Vietnamese heritage while refusing to be constrained by it. The result is a dining scene more dynamic and diverse than ever before, where the only constant is the pursuit of something genuinely distinctive.
Workshop14 is like the summer home of your Japanese friend’s uncle, who used to be an interior designer – a warm wooden ‘kumiki’ interior with moth-to-the-flame lights, and a cheekily named list of modernist cocktails. It’s a vision straight out of a Wallpaper magazine centre-fold.
MÀU – Gastro Wine Bar and ZAO – Vietnamese Rooted Eatery share a youthful take on modern Vietnamese cuisine with an equally contemporary wine list. The Picker, on the other hand, is a defiantly classic cocktail bar. And Terra Mare, is the work of a French chef broadening his palate. Perfect.
Workshop14
Located beside Kim Liên Pagoda, on the grounds of Princess Từ Hoa’s former palace – birthplace of the Nghi Tàm silk-weaving tradition – Workshop14 occupies a space where history runs deep. True to the location, it’s provoking a kind of cocktail pilgrimage, with devotees coming in search of their sassily-named cocktails – Can’t Stand The Heat, a kind of spicy-strawberry Margarita, or their take on a Negroni, the Don’t Panic.
“West Lake’s history is one of craftsmanship – 13 villages, each dedicated to mastering a trade,” explains the Workshop14 team. “We step in as the 14th village, where tradition and innovation merge in a new way. This isn’t just about honoring history – it’s about rewriting it.”
Founded by three distinct talents – Richard McDonough, known as The Mood Therapist and a pioneer in modernist mixology, Hieu Long, architect and brand strategist, and hospitality insider Cuong Nguyen – Workshop14 brings together technical expertise, creative vision, and exceptional service. Added to that they’re supported by talents like Winnie, Workshop14’s assistant bar manager, to amplify the impeccable service.
Inside, traditional craftsmanship and contemporary urban elements blend to create something uniquely Hanoian. The space is right on the West Lake, facing the Intercontinental Hotel on the water. “But this surrounding landscape isn’t just scenery – it’s the key ingredient shaping both experience and design,” they note.
The architects embraced structural limitations through thoughtful minimalism. Cleverly positioned skylights draw daylight inside while breaking up the building’s form, allowing the landscape to flow through rather than stop at the walls. Following traditional Vietnamese spatial principles, the layout unfolds in layers: waterfront – garden – veranda – interior.
“Stepping into Workshop14 feels like stepping into another world,” the team continue. “Just moments ago, you were in the heart of Hanoi’s Old Quarter – chaotic, buzzing, alive. Now, as you arrive at West Lake, the pace slows. Inside, the energy shifts again. It’s not silent, but it’s calm. The lighting is soft, the space feels personal, and every detail is designed to welcome, not overwhelm.”
But, let’s be honest, we’re here for the drinks. “We approach cocktail-making as a craft, not just a service. Every drink is built with intentionality, using advanced techniques and deep ingredient knowledge. Unlike many bars that follow trends, we delve into the nature of flavors, drawing from years of research and experience to understand their structure, behavior, and potential,” they add.
For first-timers, they recommend sitting at the veranda area – “a transitional space between indoors and outdoors where you can watch the main bar while still feeling connected to the beautiful scenery of West Lake.” Start with Tet Bathtub or Hello Pomelo – light, refreshing choices – before moving to something like Hi Ma Gin to close the night.
In short: A cocktail pilgrimage site with history in its foundations and views on tap.
Where: 6 Ngo 5 Tuy Hoa, Hanoi
MÀU – Gastro Wine Bar
From OGs to the new gen as we cross over to MÀU – Gastro Wine Bar. It’s a glorious inevitability that our major cities will embrace natty wines and small plates of swimmingly good food – enter MÀU – Gastro Wine Bar’s team of young, passionate Vietnamese talents.
In fact, MÀU – Gastro Wine Bar was founded by three dedicated Hanoians with a deep appreciation for gastronomy and hospitality: Triet Nguyen brings his sommelier expertise to perfect food and wine pairings; Tung Nguyen ensures exceptional service through his hospitality background; while Duong Nguyen connects MAU to the culinary community through marketing. Finally, Head Chef Hung Nguyen commands the kitchen with years of expertise and an innovative mindset.
MAU’s food philosophy celebrates fusion while showcasing Vietnamese ingredients. Traditional dishes transform into modern creations that complement their diverse wine selection. Happily, they prioritize organic and natural wines from small producers committed to quality and sustainability (and so do we).
“For solo diners, the wine counter offers the ideal spot to enjoy the ambiance,” they recommend. “Couples might prefer a cozy table by the window or balcony. And groups can reserve the Private Dining Room and fill the table with must-try dishes like their Veal Carpaccio with Green Banana and Tofu – an elegant reinterpretation of Bê tái chanh that balances freshness, texture and vibrant Vietnamese flavors. Best enjoyed with a crisp, citrus-forward white wine or light-bodied rosé,” the team assures us.
Looking ahead MÀU – Gastro Wine Bar plans to expand their presence while continuing to innovate. “Whether through new locations, collaborations, or exclusive events, we’re committed to our vision where tradition meets creativity and every dish tells a story,” they add with youthful abandon.
In short: Vietnam’s culinary heritage gets a contemporary cork-pop.
Where: 5 Van Mieu, Hanoi
The Picker
A retro, steampunk, motorhead energy emanates from The Picker, in a reinvented area of Hanoi’s downtown Tach Space.
Born from a passion for photography and vintage vehicles, Do Quoc Khanh’s journey into hospitality began a decade ago. His fingerprints can be found across Hanoi’s bar landscape including Hero Club, Track42, and Luk Lak. He also had a quiet hand in Attic, Nê Cocktail Bar, and Da Nang’s Tê Bar and Libre.
Here, Quoc Khanh has joined forces with Toan, the visionary behind Tach Space itself, and Sharetea, and Trung Edward, behind Cong Cafe and also part of the Tê Bar team. This formidable trio operates under the guidance of whisky connoisseur Nguyen Minh Khanh – who you may recognize from the operatic PK Maltroom.
Inside is a living “museum warehouse” that transports you through time. Gleaming Triumph, BMW, and Harley-Davidson motorcycles stand among carefully curated sports equipment and aviation artifacts.
The bar’s soul centers on an extensive whisk(e)y collection and perfectly executed classic cocktails. It’s a deliberate focus that speaks to the sophisticated palate.
Just two minutes from Hoan Kiem Lake, Picker offers sanctuary. The space has intimate nooks where conversations deepen while 60s and 70s rock and pop drift through the air. A courtyard beneath a sprawling tree provides respite from Hanoi’s ceaseless energy, explaining the bar’s daily 3PM opening time.
Beyond its exceptional whisk(e)y selection – curated with Nguyen Minh Khanh’s discerning touch – and meticulously crafted classics, the bar tells stories through every artifact and seating arrangement. Vehicle enthusiasts and whisky aficionados will find themselves at home, perhaps sharing tales with charismatic old-guard collectors who frequent this haven.
For those with time to spare, sink into the plush sofas for an evening of discovery. Begin with a crisp White Negroni before embarking on a whisky flight that traverses regions and eras.
In short: Time-traveling tipples among motorcycles, memorabilia, and meticulous classics.
Where: 20 Hai Ba Trung, Trang Tien
ZAO – Vietnamese Rooted Eatery
There’s more magnificent modernity at ZAO – Vietnamese Rooted Eatery. Let’s call it a fine-casual culinary experience, blending regional Vietnamese ingredients and flavors with modern global influences to create something truly distinctive.
Behind this vision is Cuong, Chef and Co-Founder, who returned to his Hanoi roots after honing his craft in Da Nang, Ho Chi Minh City, and Phu Quoc, where he specialized in French fine-dining. Alongside his dedicated team, he created ZAO – Vietnamese Rooted Eatery to showcase Vietnamese cuisine through a contemporary lens.
It’s a space that balances high-end refinement with comfortable accessibility. Guests enjoy the precision of fine dining through detailed service and complex flavors, yet the atmosphere remains approachable, vibrant, and relaxed. This careful balance eliminates the formality that can make traditional fine dining feel stiff or intimidating. “We prefer to call it fun dining,” the team declares.
“A typical evening at ZAO – Vietnamese Rooted Eatery delivers creative, intriguing dishes paired with thoughtfully selected drinks in an environment that is simultaneously meticulous and welcoming,“ they add. And the energy is palpable – modern and lively without sacrificing comfort.
For the full ZAO experience, Cuong recommends the kitchen counter on the first floor. Here, guests can witness the controlled chaos of service, as the kitchen team works with precision amid flames, heat, and the rhythmic sounds of cooking. But those seeking more intimate dining can retreat to the second floor, an ideal setting for enjoying wine and spirits.
“First-time visitors shouldn’t miss signature dishes like ZAO Shrimp (fresh tiger prawns served with shaved ice and spicy Thai granita), Razor Clam pâte, Moray Eel fettuccine, and their distinctive take on Tiramisu,” the happily relocated chef continues with the kind of boundless energy reflected in the dynamic ZAO – Vietnamese Rooted Eatery team.
In short: ‘Fun dining’ that takes Vietnamese cuisine beyond tradition.
Where: 4 Ngo Hue, Pham Dinh Ho, Hai Ba Trung
Terra Mare
With over two decades of experience in particularly prestigious kitchens – you might know him from the Sofitel Legend Metropole Hanoi, Parisiens may know him from L’Orangerie Paris or the Palais Coburg Residenz – Chef Olivier Genique brings his refined culinary philosophy to Terra Mare. There’s a bit of Mediterranean tradition. There’s lots of Asian precision. And together, they created a dining destination where each dish showcases the perfect balance between flavor and technique.
Terra Mare’s physical space mirrors this culinary vision through architecture inspired by rugged Mediterranean coastlines. Fluid, organic curves reminiscent of sea-carved caves shape the interior, while raw limestone surfaces and carefully designed lighting create an intimate, escapist atmosphere.
Then there’s the open kitchen. It’s both a culinary workshop and artistic centerpiece, surrounded by sculptural elements that evoke mysterious oceanic creatures.
The tasting menu begins with yellowfin tuna complemented by caviar, nori, and quail egg – invoking the ocean’s freshness with each bite. This leads to the blue lobster, featuring silky panna cotta, airy yuzu foam, and distinctive ‘shrimp floss’ that balances sweetness with tanginess. A refreshing palate cleanser of calamansi sorbet and hibiscus tea prepares diners for the main attractions like the Atlantic Turbot which achieves perfect harmony through delicate fish, velvety lemongrass-citrus sauce, and crispy cashews.
Meanwhile, the exceptionally tender Beef Striploin is paired with peanut sauce and seasonal vegetables, creating a compelling interplay between natural sweetness and rich, robust flavors.
Desserts include the playful Twisted Pina Colada and bright Grapefruit combinations, concluding with a treasure chest of handcrafted chocolates infused with lemongrass, cinnamon, and coconut – leaving an unforgettable final impression.
So, Terra Mare adds up to being Chef Olivier’s creative playground – a space where he explores freely, pushes boundaries, and crafts extraordinary experiences beyond conventional fine dining.
In short: Mediterranean meets Asian in a limestone cave of culinary innovation.
Where: 66 To Ngoc Van, Hanoi
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