#fantasy menu

[tastesoftamriel]

Barbed Hook Tavern

Our humble tavern offers delightful weekly specials for you to enjoy alongside our prime view of the Skywatch Docks!

Morndas

Blue Monkfish pie

Our signature Morndas special! Chunks of fresh, salted, and smoked Blue Monkfish in a white wine and herby tomato gravy. Served in a crisp, buttery pie crust.

Tirdas

Three-seaweed and lobster salad

A zesty and refreshing blend of three types of seaweed marinated in yuzu ponzu, topped with delicate grilled lobster slices and creamy sesame dressing.

Middas

Mudcrab fritters

Battered mudcrab meat and smoked roe blended with our secret house spice blend. Served atop fresh salad, with an airy cottage cheese and dill dip.

Turdas

Seafood noodle soup

Mixed fish, squid, and shellfish with seasonal vegetables, cooked til tender in a beautiful creamy prawn stock atop hearty handmade egg noodles.

Fredas

Smoked Thrassian Eel spring rolls

Thrassian Eel straight from the docks, smoked in-house over maple wood. Wrapped in rice paper rolls and lightly fried, and served on a bed of crisp salad with sriracha mayo dip.

Loredas

Cheese-stuffed mudcrab

Whole mudcrab baked with our Altmeri four-cheese blend, topped with garlic breadcrumbs and served in the shell with salsa verde.

Sundas

Barbed Hook surf and turf

Tender, wild Auridon antelope steak and charcoal-grilled catch of the day, served with shoestring fries and our famous Summerset fruit wine barbecue sauce and green peppercorn crème.

[tastesoftamriel]

The Sleepy Sloth Inn and Pub

Sunport's home of good food, drink, and merriment! Come taste Solstice from the comfort of our cozy Inn!

Starters

Solstice Charcuterie Board

A sampling platter featuring the best of Solstice. Cured wild venison sausage, tropical pickle selection, Shor's Stand gravlax, shellfish boiled in white wine, and smoked heron rillettes, with homemade crusty bread.

Coral Crabcakes

Fresh Coral Crab, mixed with our fragrant house spice blend and fried in panko crumbs. Served with nori-and-bacon mayonnaise.

Stirk Fellowship Frog Legs

Served in a thick, rich garlicky butter gravy, with homemade crusty bread.

Mains

Shell-Tide Village Smoked Hadolid

A true adventurer's meal! Smoked Hadolid claws and legs, served with coconut sambal, guava and jackfruit pickles, and sweet kelp salad.

Stone-Nest Unagi

Sweet and savoury Xor-Hist charcoal-grilled Lambent Eel fillet, served with shredded nori on a bed of sesame seed sticky rice.

Shor's Stand Octopus and Mead Chowder

A thick, coconut milk-based octopus chowder boiled with mead and local herbs. Nord cuisine like you've never tasted before, and a true Shor's Stand classic.

Desserts

Coconut and Pandan Crème Brûlée

Hackwing egg custard infused with Solstice vanilla, topped with a satisfyingly crisp palm sugar crust.

Banana Meringue Pie

Popularised at the Everlasting Fair, this is no ordinary pie! Layers of caramelised banana sandwiched between banana cream custard and toasted banana breadcrumbs, topped with a thick, fluffy layer of meringue. Sinfully decadent!

Tropical Bread-and-Butter Pudding

A Solstice spin on a mainland classic. Layers of homemade bread soaked in a mango sago-based custard, dried tropical fruit, candied ginger, and topped with shredded grass jelly in palm sugar syrup.

[tastesoftamriel]

Talviel's New Life Festival Feast!

A very merry Saturalia and New Life Festival from Talviel of Riften, this 25th Evening Star!

This year, I present a cross-continental banquet and invite everyone across Tamriel to come together, put aside their differences, and revel in the delights of gift-giving and food! There are 100 (yes, a HUNDRED) courses for everyone to choose from, so dig in and enjoy! ~Talviel

A note from Tal: All artwork featured in this post was done by the incredible @nicatorshields on Instagram, and are featured in Talviel's Kitchen cookbook vol 2, coming in PDF version in 2026! YOU DO NOT HAVE PERMISSION TO USE, REUPLOAD, OR SHARE THE ARTWORK WITHOUT MINE AND THE ARTIST'S CONSENT. THANK YOU FOR UNDERSTANDING! 

Black Marsh

The meals:

Coal-grilled bamboo clams served with calamansi lime and shallot sambal

Swamp snail phở, with rice noodles in a two-day secret clear broth

Witchetty grub gratin, baked with fragrant swamp herbs and guar-milk cheese

Shadowfen lemongrass fish soup, with a sweet-and-spicy broth, vegetables, and hearty chunks of locally-caught fish

Barbecued guar loin, basted in scuttlebloom nectar and pink peppercorn barbecue sauce and served with jasmine rice

Drinks and desserts:

Mangosteen and pineapple smoothie, served refreshingly cold!

Avocado and cocoa shake, the Argonian answer to a chocolate milkshake!

Young coconut shavings in coconut milk ice, drizzled with pandan syrup

Murkmire traditional fruit salad, with papaya, mango, pineapple, açaí, guarana, pomelo, drizzled in scuttlebloom nectar and served chilled

Scuttlebloom nectar gelato, sprinkled with crystallised ginger and fresh mango mash 

Assorted tapioca and glutinous rice-based kueh bite selection 

Cyrodiil

The meals:

Pancetta, chanterelle, and ricotta-stuffed tortellini, with creamy tomato sauce

Battaglir and West Weald cave-aged pecorino pastry puffs, with hot honey dip

Anvil squid ink and seafood paella

Bistecca alla Imperial City, served rare and sliced with a micro-herb garnish

Kvatch-style mushroom risotto, with a generous dollop of West Weald parmesan butter

Drinks and desserts:

Surilie Brothers mulled wine

Spiced apple juice, with an optional shot of Anvil rum

Bruma-style tiramisu, with coffee and Colovian Brandy-soaked sponge fingers and spiced marscarpone

Skingrad festive sweetrolls (pannettone), studded with wine-soaked raisins

Panna cotta cups with raspberry coulis

Elsweyr

The meals:

Moon sugar and chili-glazed grilled salmon, with saffron rice

Anequina-style fellrunner pilaf, with dried fruit and nuts

Pellitine prawn noodles, with a rich seafood broth and king prawns with thick egg noodles

Kenarthi's naan, stuffed with moon sugar-glazed dried dates, sultanas, and shredded coconut

Coconut coal-grilled chicken satay, with spicy bird's eye chili peanut sauce

Drinks and desserts:

Egg soda with moon sugar syrup

Drip coffee with moon sugar condensed milk

Caramel vanilla flan

Rose-and-pistachio cake, with whipped buttercream

Dragon's beard candy, wrapped around chopped candied peanuts

Hammerfell

The meals:

İskender kebap, served with punchy tomato-and-paprika sauce and pita bread

Spicy and tender pulled goat stew over bulgur

Giant snake meatballs, served with harissa yoghurt

Babaganoush, hummus, and taramasalata dip trio, served with pita bread

Goat, lamb, and At-Aswala horse souvlaki, with lemon yoghurt dip

Drinks and desserts:

Coconut-and-banana goats milk lassi

Fresh Bantha mint tea 

A selection of soft, freshly-made pistachio, rose, and vanilla pashmak 

Fried and soft sweet goat cheese balls, soaked in cardamom-infused syrup

Crisp and cheesy knafeh, soaked in rose syrup and served with crushed pistachios 

High Rock 

The meals:

Traditional pigs-in-blankets, with maple and sherry dip

Baked polenta with grilled vegetables, with a red wine reduction

Fried brie bites, with apple and cranberry jelly

Bacon and potato chowder, served with fresh crusty sourdough 

Gruyere and goose liver-stuffed vol-au-vents, topped with micro-herbs

Drinks and desserts:

Berry-cherry punch, with Northpoint port

Hot mulled pear cider

Spiced fruit mince pies

Saturalia trifle, layered with whipped cream, strawberry jelly, custard, and boozy sponge cake

Liquor-filled chocolate and praline selection

Morrowind

The meals:

Ash yam-and-saltrice gnocchi, with trama root-infused scuttle sauce

Guar carpaccio, with fire petals and comberry syrup drizzle

Kwama egg steamed savoury custard, with mudcrab and nix-hound

Scuttle-and-shein fondue, with fragrant corkbulb-wickwheat bread

Guar-stuffed scathecraw, with bittergreen and hackle-lo salad 

Drinks and desserts:

Comberry and fire petal tea

Fine selection of flin, sujamma, greef, mazte, and shein

Marshmerrow pie, with sweet scuttlecream

Sweet-and-savoury saltrice cakes with marshmerrow caramel drizzle

Mazte-infused kwama egg soufflé

Skyrim

The meals:

Three-cheese raclette, served over Whiterun-style rösti

Falkreath venison stew, served with mashed potatoes and juniper gravy

Barley soup, with ham, rabbit meatballs, and peas

Salted Dawnstar slaughterfish, baked in a spiced millet crust

Mudcrab gratin, of mudcrab meat mixed with Eidar cheese and spices, baked in the shell

Drinks and desserts:

Hot spiced berry mead 

Hot Firebrand Wine punch with juniper berries

Grandma's sweet brunost soufflé bites

Chocolate-dipped salty corn cones- Whiterun's favourite!

Chewy almond ring cake, drizzled with snowberry icing 

Summerset 

The meals:

Smoked heron, with plum and apple sauce

Trout sashimi, served with wasabi and garum

Alinor-style lamb chops, with cherry gel

Direnni braised rabbit, with roast vegetables

Lillandril New Life salad, with crisp baby lettuce, Russafeld grapes, walnuts, and lemon mayonnaise

Drinks and desserts:

Russafeld Heights wine and champagne selection

Sparkling apple lemonade

Cherry blossom honey agar-agar jelly 

Shimmerene fruit tartlets, garnished with gold leaf and wine-soaked cherries 

Caramelised peach pie, with vanilla gelato

Valenwood

The meals:

Thick and hearty bacon and timber mammoth cheese omelette (frittata)

Monkey pie, with meat jus gravy and honey drizzle

Tender, sizzling venison platter in a zesty jagga sauce

Smoked timber mammoth brisket

Juicy Greenshade antelope-and-crocodile meatballs

Drinks and desserts:

Aged rotmeth

Warm jagga topped with whipped cream and sweetgnats 

Falinesti crème brûlée, made from timber mammoth cream with crystallised honey crackling 

Candied bacon balls

Frozen sweetgnat custard pots

Wrothgar

The meals:

Birch-smoked wrathberry and echatere blood sausages

Horker bacon and wild mushroom-stuffed baked potatoes 

Chub loon wings, with a tangy echatere blue cheese dip

Smoked Wrothgarian salmon with horseradish, bitter goat cheese, and frost mirriam creme

Slow-cooked echatere ribs, served with bog iron ale jam

Drinks and desserts:

Vintage wrathberry ale

Echatere milk eggnog

Creamy frost mirriam rice porridge with brown sugar and wrathberry compote

Echatere milk shaved ice, drizzled with sweet cream, honey, and pink zinfandel syrup

Mixed wildberry pie, served with custard or echatere milk ice cream

[tastesoftamriel]

The Hearty Hoarvor

Hungry? Thirsty? Redfur Trading Post's renowned inn welcomes you! Come try our weekly menu, and ask our friendly staff about our selection of rotmeth, jagga, and Valenwood mead. Green Pact friendly!

Morndas

Antelope Pie

Made with a butter and bonemeal crust pastry, filled with hearty chunks of antelope and meat jus gravy

Tirdas

Timber Mammoth Steak (our recommendation: served medium-rare)

Aged for 30 days in salt and honey, and served with blue timber mammoth cheese sauce

Middas

Crocodile Meatballs

Large, juicy wild crocodile meatballs wrapped in bacon, served with a sweetgnat brown butter sauce

Turdas

Traditional Valenwood Fried Monkey-Sausage Bites

Basted in our homemade meat jus barbecue sauce and honey, and fried in crispy chitin panko crumbs

Fredas

Smoked Tiger Perch

Locally caught Tiger Perch fillets, smoked over giant wasp honeycomb. Served on a bed of jagga-and-salted butter pudding

Loredas

Pulled Pork in Bone Bread

Deliciously tender pulled pork, sourced from Valenwood farms, served in our buttery bonemeal bread with a hearty drizzle of our meat jus barbecue sauce

Sundas

Smoked Timber Mammoth Bone Marrow

Whole timber mammoth rib bone, sliced expertly and smoked over our signature meat mix for an unforgettable flavour! Extra bacon bits for scooping +5 gold

Dessert of the week

Caramelised creamy timber mammoth milk pots studded with fried sweetgnats, topped with a crackling honey crust

[tastesoftamriel]

The Greedy Gut

Welcome to Orsinium's best tavern for food and drink!

Starters

Smoked Vorkhiposh fish-and-chive terrine

Served with home-baked brown bread and sliced bitter goat cheese

Echalette carpaccio

Sourced from Shatul Range, served with snow truffle oil and balsamic vinegar

Battered chub loon wings

With blue-veined echatere cheese dip and wrathberry-chili jam

Echatere-milk burrata

Served with sliced glacial tomatoes, pickled bittergreen, snow truffle oil, and sourdough flatbread

Mains

Echatere ribs

Slow-roasted with a sticky plum brandy and honey sauce, served with spiced red glacial tomato rice

Black Scabbardfish pepper steak

Served with buttered mashed potatoes

Meat pie in a flaky, buttery puff pastry crust

Choose between: horker and ale, horse heart and blood-gravy, spicy chub loon, and echatere bacon with bitter goat cheese

The Greedy Gut's famous lasagna

With heirloom glacial tomato sauce, minced horker, and smoked echatere cheese

Desserts

Wrathberry trifle

With echatere marscarpone, maraschino wrathberries, and cocoa cream

Shaved yoghurt-ice bowl

With your choice of caramel sauce or blackberry sauce, topped with chewy toffee bits, chocolate chips, and wrathberry raisins

Hot gorapple pie

With whipped vanilla cream or echatere-milk ice cream

Crème brûlée à la Wrothgar

Made with Shatul Range echatere cream and harpy eggs, and topped with the crispest sugar crust!

[tastesoftamriel]

Sundry Swills

Alten Corimont's favourite place to eat and drink! Come and enjoy the open-air ambience at our cosy tavern!

Starters

Histcarp satay on lemongrass skewers

With shallot-chili sambal

Baked button mushrooms

Fresh from Mushroom Cave, stuffed with curried swamp vegetables

Sesame grilled snails

With sticky-sweet saltrice sauce and prawn chips

Mains

Garlicky bantam guar gratin

With Shadowfen guar-milk cheese

Barbecued Quillback fish

With jasmine saltrice and watercress salad

Guar shawarma

Served in a saltrice flatbread pocket with mixed swamp vegetables, topped with creamy garlic sauce and homemade sriracha

Desserts

Guar-milk baked banana cheesecake

With palm sugar caramel drizzle

Chilled dessert soup

Served with coconut milk jelly, tapioca pearls, sweet palm fruit, and candied ash yams

Mango pie

Made with Shadowfen's famous gedong mangoes and a drizzle of sweet condensed milk

[tastesoftamriel]

The Black Shalk Cornerclub

Welcome to Vivec City's Foreign Quarter! Don't feel like an outlander, make yourself at home and enjoy our delicious menu, inspired by wider Tamrielic cuisine.

Home-made wickwheat bread basket with freshly churned guar-milk butter included with every meal!

Starters

Kwama egg and ash yam fritters

With Argonian-inspired papaya and fire petal dipping sauce

Shein-marinated scrib jerky bites

With creamed bittergreen dip

Hackle-lo salad

With pickled scathecraw, gold kanet, and topped with a poached kwama egg

Mains

Black pepper Vvardenfell crab

Served whole with wickwheat mantou buns (steamed or fried)

Breton-inspired guar-milk cheese and saltrice risotto

With nix-hound bacon and bittergreen petals

Wickwheat Imperial-style tagliatelle

With squid ink sauce and topped with fried mixed seafood from the Inner Sea

Desserts

Nord-inspired comberry flan

With comberry-sujamma compote

Marshmerrow meringue pie

With moon sugar drizzle

Ash yam and gorapple Orcish-style torte

With candied comberries and condensed sweet guar milk

[tastesoftamriel]

The Goiter's Gulp

The best scran in The Stitches! See our weekly specials menu to accompany your favourite beverages.

Morndas

Boneless tempura jerboa bites (8 pieces)

With sweet and sour dipping sauce

Tirdas

Fellrunner tikka (spicy, you've been warned!)

With moon sugar-mint raita and sweet basmati rice

Middas

Slow-cooked desert alit stew

With two pieces of rumali roti (5 gold per extra piece)

Turdas

Paneer-stuffed paratha (2 pieces)

With a bowl of moon sugar curry dip

Fredas

Fellrunner egg foo yong

With crispy shallots and spicy-sweet homemade tomato sauce

Loredas

Fried salted egg yolk antelope steak

With chopped salted egg white bits in moon sugar ramen

Sundas

Terror bird egg tornado omelette

With black pudding and mango chutney