Reviewed 10 January 2008

As a regular at Anton's for the past 4 + years, I'm pleased to tell you that that food and personal service is as good as ever, that he remains BYO (nil corkage) and that he now takes credit cards. His place has become so popular with locals and visitors, bookings are recommended for Friday & Saturday evenings, year round - Anton's Best telephone no. is 03 6260 1017. Although not on his menu, ask this classically trained Swiss Australian chef for his arborio rice based seafood risotto or his fresh Tasmania scallop and pancetta pizza (seasonal). His pizza tomato sauce is home made from Richmond/Coal Valley tomatoes and he uses locally grown garlic and oregano, as well as free range eggs. His restaurant deli also sells award winning smallgoods from German trained Thomas Beuke of Black Forest Smallgoods, Launceston, Tasmania (www.blackforestsmallgoods.com.au) as well as mature cheddars from Pyengana, Gruyere from Heidi Cheeses and superb Brie and Camembert, all produced in Tasmania. Try any of these cheeses with a cellar door Coal Valley pinot noir from either Domaine A, Stoney, Frogmore Creek, Wellington, Strathayr, Meadowbank, Craigow or other locally produced award winning wines, made in the Coal Valley by internationally known winemakers such as Peter Althaus, Andrew Hood, Alain Rousseau and Julian Alcorso.