Tucked inside a historic inn in the tiny town of Ellison Bay, Wickman House has established itself as must-stop spot for serious diners in the area. The team smartly weds strong technique to local agriculture with menu options like a tarte tatin of foraged local mushrooms and ricotta gnocci with braised rabbit (smoked carrots, grilled chard, rabbit bacon). The food is alluring, but don’t overlook the lively cocktail list.

A trip Door County is always enhanced by a visit to Al Johnson’s — a legendary 60-year-old Swedish restaurant that’s widely known for the small herd of goats that happily munches on its sod-covered roof. But beyond an abundance of hype and Scandinavian tchotchkes, a menu featuring perfectly-griddled Swedish pancakes with lingonberries and Friday fish fries celebrates the nostalgic flavors of childhood for many Wisconsinites.

Sister Bay natives and visitors beat a path to Chop, a destination for beef fans that eschews the fussiness of many Chicago steakhouses in favor of a mellow atmosphere with lots of natural wood and industrial-style fixtures. There’s no need to wear a tie or heels to indulge in tender ribeyes, New York strips, pan-seared scallops, and 12-ounce bone-in pork chops.

This cozy, quirky inn with a public-facing cafe is relative newcomer compared to many of Door County’s long-running vacation retreats, but over five years its lunch menu has accrued a passionate fanbase. First timers would be wise to opt for a locally-made Waseda Farms bratwurst with a rotating selection of fixings; locals also love the bread pudding served with lemon sauce and Door County Creamery gelato.

This quaint wine bar’s name is no misnomer: Pearl is housed inside a precious century-old cottage that owners spent a year renovating themselves. Patrons can expect a thoughtful assortment wines with special attention paid to organic and biodinamic options, plus a small patio for open-air imbibing.

Fortunately for locals and out-of-towners, Ephraim is home to another top-notch wine bar: Trixie’s, an idyllic sister spot to Wickman House in Ellison Bay. Knowledgeable staff provide thoughtful guidance for navigating the wine list, which emphasizes offerings from women winemakers, plus a menu of fresh pastas, spring vegetables, and more.

Fish boils are a staple of Wisconsin culinary culture — a festive opportunity to gather (a few feet away) around a massive cast-iron kettle of boiling water filled with wire baskets of fish and red potatoes. A splash of kerosene on the fire underneath creates a pillar of flame, causing the kettle to overboil in a fun and slightly terrifying spectacle for onlookers. Door County has plenty of fish boils to choose from, but the dinner-and-a-show at Fish Creek’s 125-year-old White Gull Inn is a true classic of the form. Wrap up the feeding frenzy with a slice of local cherry pie.

Shiny Moon Cafe, a newish venture from prolific area entrepreneur Angie McMahon (Door County Brewing Co., Hacienda Beer Co.), is already cultivating a following with comforting fare like quiche du jour, Eggs in Purgatory, and duck confit hash with banana peppers. Find it on the second floor of the Fish Creek Market.

Frozen custard — the rich, dense cousin of ice cream — is another decadent Midwestern delight that’s especially delicious in the summer. Not Licked Yet has served regulars and new patrons for nearly four decades and still draws long lines for its popular sundaes and scoops of chocolate, vanilla, and butter pecan. The kitschy log cabin-style spot also has a kid-friendly patio filled with flowers and decorative gnomes.

Wisconsin isn’t especially well-known for its pizza, but Wild Tomato owner Britton Unkefer (Wolfgang Puck’s Postrio, Water Street Brewery) has defied expectations and successfully leveraged industry knowledge to bring lovely wood-fired pies to Fish Creek and Sister Bay. He also makes liberal use of ingredients from the area’s many small farms on pizzas like the Fun Guy (five types of mushrooms, spinach, caramelized onions). Unkefer also owns Clover & Zot pub in Baileys Harbor.

Upscale farm-to-table dining meets a casual atmosphere at Chives in Baileys Harbor. Chef and owner JR Schoenfeld, who also operates another location just north of Green Bay, has garnered a reputation for putting out beautiful plates laden with local vegetables and flowers. Save room for the robust dessert selection from pastry chef Janelle Jensen, a graduate of Chicago’s French Pastry School.