Regional roots meet a new wave of chefs and cocktail makers.
New tables, great kitchens and places worth your evening.
places on the shortlist
10 recent openings
Chef D. V. S. Pavan Kumar brings regional Telugu cooking to a two floor dining room in Jubilee Hills.
A new option for a regional meal that puts Telugu culinary traditions at the centre of the menu.
Hosa’s Hyderabad kitchen adds Andhra Pradesh and Telangana dishes to its contemporary South Indian repertoire.
A regional dining opening with a clear culinary identity, alongside cocktails and a dedicated filter-coffee programme.
Chef Suryansh Singh Kanwar’s personal reading of Indian food memories.
A chef-led modern Indian menu gives it a point of view beyond décor.
Pranathi Vallabhaneni and Rupesh Vallurupalli lead a bakery and café with a serious pastry focus.
A food-first daytime stop built on professional pastry craft, with savoury dishes alongside the counter.
A roastery and bistro with Ashish Burande’s slow-fermented breads and an unusually detailed coffee programme.
Coffee provenance and bakery craft make this more than a café backdrop.
Rohit Chidurala’s intimate restaurant serves an Andhra–Telangana tasting menu by night and Japanese-inspired lunch by day.
A particularly personal chef’s table, recently reviewed by Time Out. Reserve the dinner experience ahead.
Yangdup Lama and Minakshi Singh bring their cocktail craft to Hyderabad with locally inspired drinks.
The Sidecar founders’ first South Indian bar draws on curry leaf, Osmania biscuit and other local references.
David Thompson and Kaustubh Haldipur’s Thai kitchen connects to a Bangkok-inspired bar.
A clear regional cooking proposition, with dinner and cocktails under one roof.
A focused Thai kitchen with phad thai, regional dishes and Hyderabad-specific additions.
A specialist menu gives the new city outpost a clear reason to visit.
Nooresha Kably’s Japanese kitchen finds a lakeside home, with sushi, robata and ramen.
The Hyderabad outpost builds on the chef’s cooking with a few city-specific additions.
Sujan Shetty and Palash Kadam’s cocktails meet chef Jyoti Singh’s regional bar snacks.
An intimate rooftop programme built around familiar Indian flavours, overlooking Durgam Cheruvu.
A jazz theatre and brewery where close listening, house beers and food share the stage.
An intentional music-led evening with a substantial kitchen, rather than background entertainment.
A compact Cantonese restaurant centred on dim sum, cheung fun and wok cooking.
An intimate alternative for diners seeking a more specific Chinese kitchen.
A restaurant combining Middle Eastern dips and grills with an Asian menu and cocktails.
A broad menu with a specific draw: hummus variations, substantial grills and an ambitious drinks programme.
A South Indian kitchen exploring coastal thalis, live appams and Rajahmundry-style kunda pulav.
Its recently reviewed Vindu menus give regional dishes room to lead the meal.
The Park’s Hyderabadi restaurant revisits Nizami cooking through a seven-course degustation menu.
A recent menu review gives a reason to revisit this established kitchen. This is not a new restaurant opening.
A regional kitchen exploring Andhra and Telangana food traditions.
A useful addition for diners seeking local cuisines beyond a conventional mixed menu.
A rooftop restaurant spanning regional Indian dishes and produce-led cocktails.
Its culinary and bar programme earned a place in 30 Best Bars’ new-opening edit.
ITC Kohenur’s specialist restaurant draws on the kitchens of Hyderabad’s royal families.
A premium, established table for slow-cooked regional dishes and a more ceremonial meal.
Chef Radi’s contemporary Indian kitchen explores regional flavours alongside an artisanal bar programme.
A chef-led option for Indian food with a more experimental point of view.
A small Korean café serving gimbap, jjampong ramen, sandwiches and coffee.
Servd’s recent visit singled out the Korean comfort cooking. A specialist casual discovery.
YRAL's new Madhapur space brings its gelato, coffee and eatery together. The menu's centre of gravity is Italian gelato, making it a stop for dessert as well as a café visit.
A specialist gelato address with a newly opened café space, useful when the plan is coffee and dessert rather than a full restaurant meal.
An intimate cocktail lab behind a bookshelf at Country Club, Begumpet.
Anti-Menu 2.0 finds surprising uses for familiar flavours: nimbu achaar and charred corn, croissant kvass, and cream-cheese-and-onion soda. Regional small plates round out the bar.
A micro roastery and café working with Indian estate coffees, with espresso and manual brewing at its Jubilee Hills address.
The programme centres on small farms, roast profiles and extraction, making it a coffee destination rather than a generic café stop.
A bar and dining room whose 2026 menu pairs inventive drinks with a broad contemporary kitchen.
A January 2026 menu review documents the established Hyderabad venue’s continuing evolution.
