Fodor's Expert Review Vulcan's

Some people travel to the Blue Mountains just to dine here, so make sure you book ahead at this cozy café that revolutionized dining in rural New South Wales. Operated by Phillip Searle (formerly one of the leading lights of Sydney's dining scene) and Barry Ross, Vulcan's specializes in slow-roasted dishes, cooked in a century-old baker's oven and flavored with Asian or Middle Eastern spices The duckling sausage and glazed pork dishes are locals' favorites. The restaurant's checkerboard ice cream—with star anise, pineapple, licorice, and vanilla flavors—is a favorite that tastes as good as it looks. Dinner is served at two sittings, so diners at the 6 pm sitting have little time to linger before they must vacate their tables for the 8 pm sitting.