A restaurant website has one job before anyone sits down: tell a hungry stranger where to come, when, and what to expect, then get out of the way of the booking, the queue or the order. These eight restaurant website examples show how it is done, from a garden restaurant near Paris and a Paris institution to tapas in London, seafood in Mexico City and pizza in Phoenix and New York.
Each site is shown the way a visitor sees it, with its home page scrolling on a desktop screen and on a phone. Two are projects of Hotel Web Design, Le William and La Chalosse. The other six are sites we did not build, picked because they are everyday working restaurants, from a bouillon that takes no reservations to a pizza shop with a single button. Websites for restaurants like these are easier to learn from than those of starred dining rooms, because the lessons carry over to a bistro, a bar or a pizza counter. Nothing is ranked. After the examples you will find a phone test of the eight first screens, the ways guests book, queue or order, and a checklist. For starred tables, see our gourmet restaurant website examples.
What a restaurant website has to do
A restaurant sells something a visitor cannot taste in advance, so its website has to answer a short list of questions fast: where, when, what and how. Put side by side, the eight sites keep doing the same eight things.
- Say where and when, in plain text. La Chalosse puts its address, its lunch and dinner hours and its phone number in an orange bar at the top of the page. Chartier packs its practical information into three lines: open every day of the year, service from 11:30 a.m. to midnight, no reservations. Contramar lists its hours by day, its address and its phone numbers at the foot of the page.
- Show the food and the room. Barrafina opens on one large photo of a seafood dish in a two-handled pan, Pizzeria Bianco on the brick front of its first pizzeria and Joe’s Pizza on its shopfront. Chartier uses rounded photos of its dining rooms, one for each address.
- Make the next step obvious. La Chalosse puts a Reserve a table button on its opening photo, Barrafina puts Reservations and Private Dining right under its photo, and Joe’s Pizza has one ORDER NOW button. Where there is nothing to book, the page says so: Chartier takes no reservations and Padella explains its virtual queue.
- Put the menu on the page. Contramar’s English page is built around its menu, with the ingredients of each dish. Padella’s home page lists the day’s food and drink under the date. Chartier links a PDF.
- State the rules before the call. Padella gives the times its virtual queue opens for lunch and dinner and the largest group it seats at Borough Market. Contramar says that dishes depend on the seasonal catch and that parties of more than seven write by e-mail. Chartier prints “no reservations” next to its hours.
- Plan for groups, events and gifts. Barrafina has a Private Dining page and a Gift Voucher link, Padella a Group Bookings block and Vouchers in its header, La Chalosse a page for groups in a room that seats up to 80, and Contramar a Catering form.
- Give each address its own place. Chartier shows three addresses with one photo each, Barrafina lists six restaurants in a carousel, Padella uses three tiles and Pizzeria Bianco seven cards, each with an address, a phone number and a button to its own page.
- Work on a phone. Google uses the mobile version of a site’s content for indexing and ranking, so a restaurant website that is comfortable only on a laptop is judged on its weaker version. The phone test and the checklist below go through it.
8 restaurant website examples, analyzed
Each card shows the home page on a desktop screen and on a phone, what we noticed on the live site on October 24, 2026, and what to take from it. Prices that appear on third-party pages are blurred in our screenshots and never quoted.
Le William
Bar-restaurant · Saint Martin
Le William’s site is built on atmosphere. The page is dark, a slider of full-screen photos carries gold lettering, and the opening line places the restaurant “in the heart of Saint Martin” with local cooking since 1958. The home page then goes through the specialties, the cocktail bar and the origin of the produce, which the site says comes mostly from the market or from partner producers and breeders. Four more pages complete the site: the origins, the kitchen, a photo gallery and contact. It is one of our projects, and it is written in French only.
The booking form sits at the bottom of the home page: a Reserve a table block with a party size from one to ten, a date, a time and a Book Now button, marked as powered by OpenTable. A guest who has scrolled through the atmosphere can book without changing page.
Key takeaways
- The table booking form is part of the home page, so the guest never leaves the restaurant’s own site to book.
- Specialties, bar and sourcing are told in a few short sections, enough for a neighborhood restaurant that sells its mood.
- Type
- Bar-restaurant, our project
- Location
- Saint Martin
- Booking
- OpenTable form on the home page
- Languages
- French
La Chalosse
Southwest French restaurant with a garden · Guyancourt, France
La Chalosse serves the cooking of Gascony and the Landes, with foie gras and duck first among its dishes, in Guyancourt, in the Yvelines near Paris. It is one of our projects. An orange bar across the top of the home page gives the address, the lunch and dinner hours and the phone number. The menu leads to the pages this restaurant needs: group menus, set menus, terrace and garden, contact and history, with a highlighted Reserve entry at the end and a Reserve a table button on the opening photo.
The text counts what a guest wants to know: two dining rooms, 60 seats in the garden and room for up to 80 guests. A page for groups covers business meals, family gatherings, birthdays and weddings, and a WhatsApp button floats at the edge of the screen. Two booking services are linked from the home page: Zenchef, behind the Reserve buttons in the header, on the photo and in the footer, and a La Fourchette module lower down. The site is in French only.
Key takeaways
- Address, hours and phone in a bar at the top answer the last-minute questions before the guest has scrolled.
- A group menu page and a terrace and garden page give the requests this restaurant wants a place of their own.
- Type
- Restaurant with a garden, our project
- Location
- Guyancourt, Yvelines (France)
- Booking
- Zenchef Reserve buttons and a La Fourchette module; phone and WhatsApp
- Languages
- French
Bouillon Chartier
Traditional French bouillon, three addresses · Paris, France
Bouillon Chartier is a Paris institution: its logo says Paris, 1896, and its home page presents the traditional French cooking of a house whose motto is a proper meal at a modest price. The page opens on a black-and-white photo of waiters under one headline, “There are bouillons, and then there’s Chartier”. Three rounded photos then present the three addresses, Grands Boulevards, Montparnasse and Gare de l’Est, followed by the story of the house, told through the scene in its dining room.
A short block of practical information closes the argument: the restaurant is open every day of the year, with non-stop service from 11:30 a.m. to midnight and no reservations. The menu is a link to a PDF, a manifesto page and a history page complete the site, and a switch at the top toggles between French and English.
Key takeaways
- Say plainly that there are no reservations, next to the hours: it answers the question before the phone rings.
- One photo and one name for each address tell a visitor with three addresses where to go.
- Type
- Traditional bouillon, three addresses
- Location
- Paris (France)
- Booking
- No reservations: guests walk in, service is non-stop
- Languages
- French, English
Barrafina
Spanish tapas bars · London, England
Barrafina’s home page opens with three words, Modern Spanish tapas, over one large photo of a seafood dish, and two buttons right under it: Reservations and Private Dining. A red banner above the header announces Christmas menus, parties and private dining, with a link. Below, a carousel presents the restaurants, five in London (Dean Street in Soho, Drury Lane in Covent Garden, Coal Drops Yard in King’s Cross, Adelaide Street at Charing Cross and Borough Yards at London Bridge) and one in Dubai. Then come a photo of tapas plates, a link to the menus, a block for private dining and group bookings, news and events, and a newsletter sign-up.
The Reservations button leads to a page that starts with a Choose a restaurant filter and loads a SevenRooms booking form. A Gift Voucher link in the menu leads to a separate voucher site. The site is in English, with a language menu offering Chinese, French, Italian and Spanish.
Key takeaways
- Two buttons under the first photo, one for tables and one for events, send each visitor the right way from the first screen.
- With six addresses, each is named with its area and the reservation page begins with a choice of restaurant.
- Type
- Spanish tapas bars, six addresses
- Location
- London, England, and Dubai
- Booking
- Reservations page by restaurant (SevenRooms); private dining enquiries
- Languages
- English, with a language menu
Padella
Pasta bars · London, England
Padella’s home page is its menu. A looping video of the pasta bar’s window opens the page, with Vouchers and Careers links in the header. Three photo tiles lead to the Borough Market, Shoreditch and Soho restaurants, and below them a heading with the date, Saturday 24th October when we looked, introduces a Food tab and a Drink tab: antipasti, pasta, puddings and aperitivi, with prices that are blurred in our screenshots. The text at the bottom tells the story of the two founders and sends readers to their other restaurant, Trullo.
Each restaurant has a page of its own. The Borough Market page says the restaurant takes no reservations and explains the virtual queue: guests scan a QR code at the door or join from the Dojo app, the page gives the times the queue opens for lunch and dinner, and the restaurant seats groups of up to six. Larger parties are sent to Shoreditch and Soho, where a three-course set menu is offered for groups of seven or more, booked by e-mail. The site is in English.
Key takeaways
- A menu headed with the date tells the visitor the kitchen is working today.
- Where there is no booking, the page explains the queue: how to join, when it opens and how big a group can be.
- Type
- Pasta bars, three addresses
- Location
- London: Borough Market, Shoreditch and Soho
- Booking
- Virtual queue at Borough Market; online booking and group e-mail at the other two
- Languages
- English
Contramar
Seafood restaurant · Mexico City, Mexico
Contramar is a seafood restaurant in the Roma Norte district of Mexico City, and its site goes straight to what guests want to read. The home page is in Spanish and an English page is one click away. On the English page, a header with Menu, Wines, Liquors and Distillates, Reservations and Catering sits above a photo of desserts and coffee, and the whole menu follows in two columns on a blue background: raw bar, tostadas, salads, appetizers, soups and pastas, tacos, entrées and desserts, with the ingredients of each dish and its weight in grams. Prices are blurred in our screenshots.
The notes that matter sit next to the menu: dishes depend on the day’s seasonal catch, and the final price of some fish depends on the weight chosen. At the bottom come the address, the hours by day and the reservations line, with two phone numbers and a WhatsApp number, plus a rule for parties of more than seven, who write by e-mail. Reservations leads to an OpenTable page and Catering to an online form.
Key takeaways
- The full menu, as text on the home page, answers the first question and gives search engines the dish names guests type.
- The conditions that matter (availability, price by weight, a rule for large parties) are written where the guest is reading.
- Type
- Seafood restaurant, menu on the page
- Location
- Roma Norte, Mexico City (Mexico)
- Booking
- OpenTable page; phone and WhatsApp; e-mail for parties over seven
- Languages
- Spanish, English
Pizzeria Bianco
Wood-fired pizza and more · Phoenix and Los Angeles, USA
Pizzeria Bianco shows what to do when one name covers several places. A notice bar sits above the header, then the brick front of the original pizzeria fills the opening screen. An Our Restaurants section presents seven venues in Phoenix and Los Angeles as cards: three Pizzeria Bianco restaurants, two Pane Bianco locations, Tratto and Bar Bianco. Each card has a photo, an address, a phone number and a button to a page of its own, labeled Hours & Menu, Hours, Menu & Reservations or Hours & Info, depending on what the venue offers.
Further down, a photo carousel leads into a block that sells the wood-fired pizzas for shipping across the country through Goldbelly, then a section on Chris Bianco, who opened the first Pizzeria Bianco in 1988 in the back corner of a Phoenix grocery store. The site is in English.
Key takeaways
- One card per venue, with its address, its phone number and its own button, so nobody has to guess which place a page is about.
- A shipping block turns the site into a shop window for visitors who will never reach Phoenix.
- Type
- Restaurant group built around a pizzeria, seven venues
- Location
- Phoenix, Arizona, and Los Angeles, California (USA)
- Booking
- A page per venue, with a Reservations button where offered; pizzas shipped nationwide with Goldbelly
- Languages
- English
Joe’s Pizza
Pizza slice shop · New York, USA
Joe’s Pizza is the shortest site of the eight. The home page is a logo, a photo of the shopfront on Carmine Street in Greenwich Village, one large ORDER NOW button and a short story: the shop opened in 1975, founded by Joe Pozzuoli, who comes from Naples, and the page says he still owns and runs it. A link to Instagram completes the page, and the same ORDER NOW button sits in the header.
It leads to a Locations page, headed Order from select Joe’s Pizza locations, which lists the shops in several US cities, each with its address, its phone number and an Order button. The buttons lead to online-ordering services, and not always the same one from one address to the next. The site is in English.
Key takeaways
- When the product is simple, a site can be a photo, a short story and one button.
- The button leads to a list of addresses, so each shop can use its own ordering service.
- Type
- Pizza slice shop with a very short site
- Location
- Greenwich Village, New York (USA)
- Booking
- An Order Now button to a locations page, then one online-order link per address
- Languages
- English
The eight restaurant websites at a glance
A garden restaurant, a bouillon with three addresses, a seafood house whose home page is its menu, a slice shop: the structure of the site changes, the principle does not. The Booking column shows what happens when a guest decides to eat there.
| Website | Location | Type | Booking | Languages |
|---|---|---|---|---|
| Le William | Saint Martin | Bar-restaurant, our project | OpenTable form on the home page | French |
| La Chalosse | Guyancourt, Yvelines (France) | Restaurant with a garden, our project | Zenchef Reserve buttons and a La Fourchette module; phone and WhatsApp | French |
| Bouillon Chartier | Paris (France) | Traditional bouillon, three addresses | No reservations: guests walk in, service is non-stop | French, English |
| Barrafina | London, England, and Dubai | Spanish tapas bars, six addresses | Reservations page by restaurant (SevenRooms); private dining enquiries | English, with a language menu |
| Padella | London: Borough Market, Shoreditch and Soho | Pasta bars, three addresses | Virtual queue at Borough Market; online booking and group e-mail at the other two | English |
| Contramar | Roma Norte, Mexico City (Mexico) | Seafood restaurant, menu on the page | OpenTable page; phone and WhatsApp; e-mail for parties over seven | Spanish, English |
| Pizzeria Bianco | Phoenix, Arizona, and Los Angeles, California (USA) | Restaurant group built around a pizzeria, seven venues | A page per venue, with a Reservations button where offered; pizzas shipped nationwide with Goldbelly | English |
| Joe’s Pizza | Greenwich Village, New York (USA) | Pizza slice shop with a very short site | An Order Now button to a locations page, then one online-order link per address | English |
Restaurant website on a phone: the first screen of each example
The first screen is what a visitor sees before any scrolling. We opened each home page in a phone-sized window 390 pixels wide on October 24, 2026, and noted whether a way to book, queue or order was already in view.
| Restaurant website | Next step in view | Also in view |
|---|---|---|
| Le William | No: the booking form is further down the home page | A full-screen cocktail photo with a button to the origins page, and a menu icon. |
| La Chalosse | Yes: a Reserve a table button on the opening photo | The name of the restaurant over a dish photo, and a floating WhatsApp button. |
| Bouillon Chartier | Nothing to book: the restaurant takes no reservations, and the line that says so is further down | A red panel with the logo and the headline, and a round black menu button at the top right. |
| Barrafina | Yes: Reservations and Private Dining buttons under the photo | A red banner about Christmas menus above the header, and a cookie icon at the bottom left. |
| Padella | Nothing to book at Borough Market, and no queue information in view | A full-screen video of the pasta bar window, a menu icon and an arrow to scroll. |
| Contramar | No: the header shows only a menu icon | A photo of desserts and coffee, then the start of the menu with its ingredients. |
| Pizzeria Bianco | No: the venue buttons start below the first screen | A notice bar above the header, the front of the pizzeria and the heading Our Restaurants. |
| Joe’s Pizza | No: ORDER NOW sits just below the first screen | The logo, a menu icon and a large photo of the shopfront. |
Two of the eight, La Chalosse and Barrafina, put a way to book in view before any scrolling. Two more have nothing to book because they take no reservations, and four hold the next step back: behind a menu icon at Contramar, below a photo at Joe’s Pizza, in a form further down at Le William and in venue cards at Pizzeria Bianco. None of these is wrong for its restaurant, but each is a choice to make on purpose. A visitor on a phone should not have to hunt for the next step, and where there is none, as at Chartier and Padella, the page should say so early.
Which example is closest to your restaurant?
- A neighborhood restaurant with a garden and groups. La Chalosse puts address, hours and phone in a bar at the top, gives groups their own page and keeps a WhatsApp button in reach.
- A bar-restaurant that sells its mood. Le William works with dark photography, gold lettering and a booking form on the home page.
- A busy room that takes no reservations. Bouillon Chartier and Padella turn the absence of a booking into clear information.
- Several addresses. Barrafina, Pizzeria Bianco and Bouillon Chartier give each address its own name, photo and path.
- A menu that is the main attraction. Contramar and Padella make the menu the home page.
- Quick service, orders and shipping. Joe’s Pizza reduces the site to one order button, and Pizzeria Bianco adds nationwide shipping.
- A restaurant with rooms. None of the eight sells rooms. See the gourmet restaurant website examples, where Villa Morelia and Christopher Coutanceau sell rooms and tables on one site.
Restaurant web design: how guests book, queue or order
After the photos, the biggest design choice is the road from “I would like to eat there” to “it is done”. The eight sites use five of them, often side by side.
Book inside the page or through a booking service
Le William loads an OpenTable form on its home page, so the guest picks a party size, a date and a time without leaving the site. La Chalosse takes the other route: its Reserve buttons open a booking page run by Zenchef, and a La Fourchette module sits lower on the home page. Contramar’s Reservations entry opens an OpenTable page, and Barrafina’s Reservations button leads to a page that starts with a Choose a restaurant filter and loads a SevenRooms booking form.
A booking service brings a flow that already works. The cost is that the guest changes site at the last step, so say plainly where each button leads and check that the service’s page carries the same name and photos. A restaurant that links two services, as La Chalosse does, should check that both feed the same book of tables.
Say so when there are no reservations
Chartier and Padella Borough Market turn the absence of a booking into content. Chartier states that service is non-stop and without reservations, so nobody has to call to ask. Padella explains that guests join a virtual queue by scanning a QR code at the door or from the Dojo app, gives the times the queue opens at lunch and dinner and says that groups of up to six can be seated. Parties of seven or more are sent to the Shoreditch and Soho restaurants, where a set menu is offered for them.
Keep the phone, WhatsApp and e-mail beside the form
La Chalosse shows its phone number in the bar at the top and adds a floating WhatsApp button. Contramar lists two phone numbers and a WhatsApp number with the hours of its reservations line, and asks parties of more than seven to write by e-mail. Padella takes bookings for groups of seven or more by e-mail at its Shoreditch and Soho restaurants. For a large party or a question that a form cannot answer, a person is still the quickest route.
Orders and shipping
Joe’s Pizza sends its ORDER NOW button to a Locations page, where each address has a phone number and an Order button leading to an online-ordering service, not always the same one. Pizzeria Bianco adds a block that ships its wood-fired pizzas across the country through Goldbelly, so the site also serves visitors who will never reach Phoenix. Both treat ordering as a main action, not a footnote.
Booky, if your restaurant also has rooms
None of the eight sells a room. If yours is a restaurant with rooms, an inn or a bed and breakfast, the rooms can be booked with Booky, the booking engine we build for small hotels, inns, bed and breakfasts and holiday rentals. Bookings taken with Booky carry no commission, and it handles seasonal rates, stay-length rules and online payment with a deposit and a balance. Tables are a different kind of booking, with covers, sittings and the pace of a kitchen, so they usually stay on a system built for restaurants, like the ones above. The job of the website is to put the right button in front of each guest and to look like the same place at every step.
Hotel Web Design is listed in the official Google Hotels connectivity partner directory. Google Hotels is about the rooms of a hotel, not about tables, so it only matters to a restaurant that also has rooms.
Restaurant website checklist: phone and desktop
On a phone
- The next step is in view without scrolling, or the page says there is none. La Chalosse and Barrafina show a booking button on arrival, and Chartier’s line about no reservations should be one scroll away.
- Hours, address and phone number can be read without zooming and reached in one tap. Contramar lists its hours, its address and its phone numbers in plain text at the foot of its page.
- The menu is text on the page, not only a PDF. Contramar and Padella do it, and Chartier’s PDF is a printable copy rather than a reading page.
- Notices carry an end date and come down when it passes. Pizzeria Bianco’s notice bar announced a takeout closure on Friday, October 16, and was still on the page on October 24.
- Buttons are large enough to tap and the page never scrolls sideways.
- You have run the path yourself, from the first screen to the confirmation, on a real phone.
On a desktop screen
- The opening image is large and carries one clear action: a dish, a room or a shopfront, with a button, as at La Chalosse, Barrafina and Joe’s Pizza.
- The menu, the booking, the groups and the gifts are reachable from the header. Contramar’s header offers Menu, Wines, Liquors and Distillates, Reservations and Catering, and La Chalosse’s a highlighted Reserve entry.
- Photos show the food, the room and the people, one picture each, as in Chartier’s rounded photos of its dining rooms.
- Each address has a page of its own, with its hours, its phone number and its menu, as at Padella and Pizzeria Bianco.
On both
- The phone and desktop versions hold the same content. Google uses the mobile version to index and rank, so text and image descriptions that exist only on the desktop version do not count.
- The pages are fast. The Core Web Vitals targets are a largest contentful paint within 2.5 seconds, an interaction to next paint of 200 milliseconds or less and a layout shift of 0.1 or less, measured at the 75th percentile of visits. Large photos and background videos are the first things to check when a restaurant home page is slow.
- Every photo has a description and fixed dimensions, so the text does not jump when it loads.
- Hours, address, phone and menu are written as text, not only inside an image or a file to download.
- A language switch stays in the header when guests come from abroad, as at Chartier and Contramar.
Other websites for hotels and tourism
A restaurant is often part of a larger property. For the same exercise on other kinds of business, see our guides to spa and hotel spa websites, designing a hotel, bed and breakfast websites, villa websites and resort websites. The French article Site internet de restaurant : 5 exemples commentés covers restaurants in France, and the page Création de site pour restaurant explains how we build such a site.
Questions about restaurant websites
What should a restaurant website include?
The address, the opening hours and a phone number as text, the menu, one clear next step (book, join the queue, order or simply walk in), photos of the food and the room, and the rules that save a call: group sizes, private events, gift vouchers and languages. The eight examples above each cover most of these in a different way, from Contramar’s whole menu on its home page to Joe’s Pizza’s single button.
How do restaurants take bookings online?
In five ways, often combined: a booking form inside the home page, as at Le William; a hand-off to a booking service, as at La Chalosse, Barrafina and Contramar; a virtual queue where there are no reservations, as at Padella Borough Market; a phone call, a WhatsApp message or an e-mail for large parties, as at La Chalosse and Contramar; and an order link, as at Joe’s Pizza. Choose the route that matches how your tables sell, and say on the page where each button leads.
Which booking systems do restaurants use?
The examples use several. OpenTable runs the bookings of Le William and Contramar, Zenchef and La Fourchette those of La Chalosse, and SevenRooms those of Barrafina. Padella uses the Dojo app for its virtual queue and for smaller reservations, Joe’s Pizza sends orders to online-ordering services, and Pizzeria Bianco ships pizzas with Goldbelly. Pick the one that fits your kind of service, and make sure the page tells the guest what each button does.
Should a restaurant publish its menu on its website?
Yes. Contramar prints its whole menu on the home page and Padella lists the day’s menu under the date, both as text, while Chartier links a PDF. Text on the page is easier to read on a phone and gives search engines the names of your dishes, and a PDF is useful as a printable copy. Add a date or a line saying how often the menu changes, so a guest knows it is current.
How should a restaurant website work on a phone?
The first screen should show the next step or say clearly that there is none. In our test of the eight home pages, only La Chalosse and Barrafina put a booking button in view on arrival. Two restaurants take no reservations, and the other four keep the next step behind a menu icon, below a photo or further down the page. Make the hours, the menu and the button reachable in one tap, use large tap targets, and make sure nothing scrolls sideways.
How do you show several restaurants on one website?
Give each address its own card or page. Chartier shows one photo and one name for each of its three addresses, Barrafina names each restaurant with its area, and Pizzeria Bianco gives each of its seven venues a card with a phone number and a button to its own page. Keep one shared home page for the story and the brand, and make the choice of address the first step of any booking.
