Restaurants in Beijing
You won’t have to look far to find great restaurants in Beijing. Plenty of internationally known spots carry fusion or European inspired dishes.
The city is famous for Peking Roast Duck, a specialty at many Beijing restaurants. There is often street food sold from carts (to try with discretion) that open early and late for breakfast and late-night meals. Zuǒ Lín Yòu Shè focuses specifically on Beijing cuisine, serving up classic like dumplings to the unique deep fried pork balls. It’s easily accessible, right in the heart of the city.
Lìqún Roast Duck Restaurant is further off the beaten path, found amidst surviving hutong, or alleyways, with a courtyard setting. Despite the appearance and hard-to-find location, the place serves the best Peking duck around. Xiānhè Lóu has barbecue ribs and savory pork that is wrapped up in the typical Chinese “pancake.” Try Yáng Fāng Lamb Hotpot for the spicy and mild version of the regional classic hotpot. (Come prepared, since little English is spoken here) Zhāng Māma is a Sichuanese gem near Houhai Lake, serving the typical fiery dishes with delicious broths of Restaurants in Beijing.
Hidden among the back alleys of Beijing and within the Dongcheng neighborhood, the Dali Courtyard offers a quaint outdoor setting and authentic Yunnanese cuisine. Food from the southern province of Yunnan utilizes the herbs of the region, as well as the mushrooms it’s known for.
This Mongolian hotpot restaurant takes open kitchen to the whole new level, putting the diners in charge of adding ingredients to the simmering pot at table side.
Near the Forbidden City, this restored siheyuan (multi-building structure surrounding a courtyard) is home to one of American lawyer Handel Lee’s creations. Opened in 1997, this dinner-only restaurant specializes in its own brand of fusion, although dishes are mainly Asian or Western.
Reservations are essential here where a traditional 10-dish menu highlights classic regional ingredients (sea cucumber, abalone) in a 700-year-old former Buddhist temple.
Famed Chinese author Lu Xun wrote a short story about a student/vagrant named Kong Jiyi whose love of the bottle kept him from earning his degree.
To a college student, “hot pot” might mean its ramen night again. But in Asia, it takes on an entirely different meaning: Ding Ding Xiang restaurant in the Dongcheng neighborhood is marked by a “Hotpot Paradise" sign and serves Mongolian-style fondue.
The story goes like this: three painters from Guizhou, a poor south central province, came to Beijing seeking to earn a fortune with their brushes. They soon realized their Sichuan fare could fill a void in the city, and Three Guizhou Men was born.
Daniel Boulud’s French-American outpost with a Beijing twist housed in the former U.S. Embassy. The goose egg en cocotte with smoked potato and chorizo is a surefire way to refuel for brunch.
Irish-born chef Brian McKenna was something of a Continental wunderkind—by his early 20s, he’d already worked in several Michelin-starred European kitchens—before he brought his super-creative cuisine to Beijing in 2007.
Don’t expect a traditional “t” house at this Chaoyang district restaurant; it defies categorization.
This high-design hot spot in a converted siheyuan (courtyard home) is the latest offering from chef Jereme Leung—already well known in Shanghai for taking traditional cuisine and turning it on its head.
Perched atop the 66th floor of the Park Hyatt hotel, China Grill provides diners an unparalleled vantage point of the city that includes views of the CCTV Tower, World Trade Center, and Changan Avenue.
The menu at Source changes every two weeks, but it can be relied on for one thing: tongue-numbing Sichuan fare. Housed in the former home of a Qing general, this quiet Dongcheng restaurant has a lush courtyard that is home to date trees and a famously old pomegranate tree.