Laid-back vibes, bountiful portions, and zesty, veggie-forward dishes define the Caribbean-inspired Nine Mile, named after the place in Jamaica where Bob Marley was born. Chicken, locally raised trout, and wild-caught tuna, mahi mahi and other seafood ground the rambling menu of massive salads and pasta- and rice-based offerings. But fresh vegetables and flavor-packed dressings and sauces are the real stars. Almost everything on the menu can be made vegetarian, vegan, gluten-free and/or dairy-free. For some gingery heat, try the signature Nine Mile with a rainbow of vegetables and either jerk chicken or tofu over linguini or basmati rice. The original location in Asheville’s Montford neighborhood is loaded with wonky charm, but the West and South Asheville restaurants share the same menu and have more ample seating.

With its stately arched windows, refined hodgepodge of vintage furnishings, and pleasant tangle of potted plants, Sovereign Remedies feels simultaneously posh and convivial. The imaginative, seasonal cocktails often leverage local fruit and herbs, and the food menus wander playfully around the globe, showcasing whatever’s currently being harvested at nearby farms or brought in fresh from the North Carolina coast. Try a local grass-fed beef tartare, white anchovy Caesar, hand-cut pasta with local mushrooms or the popular Make Space Frites topped either with duck poutine or guajillo ketchup, fermented peppers, and chive aioli.

Chef Meherwan Irani’s lighthearted homage to Indian street food has long been beloved by locals, but it also draws steady crowds of tourists with its vivid flavors. On the chaat menu, the crispy kale pakoras and lime-kissed matchstick okra fries have deservedly earned wide acclaim, as have the curries. But consider checking out the selection of Indian wraps and sandwiches, such as the Sloppy Jai with spiced lamb, green chutney, and sweet yogurt served on a griddled bun.

High-end Italian fare meets Southern Appalachian ingredients in chef Brian Canipelli’s gorgeous, Instagram-worthy offerings at Cucina 24. Featuring meats, cheeses, vegetables, edible flowers, fungi, and herbs sourced fresh from local farmers and foragers, the antipasti, house-made pasta, and wood-fired pizzas are consistently impressive. But for a truly memorable Asheville culinary adventure, opt for the chef’s tasting menu, which changes daily based on Canipelli’s market finds and inspiration.

When chef Katie Button opened Cúrate in 2011, she set a high bar for Asheville’s then nascent restaurant scene. A decade later, the Spanish tapas concept still charms adoring crowds in its friendly, yet refined, historic downtown space with shareable classics like jamon iberico, Galician-style octopus, and crispy fried eggplant drizzled with honey. The bar stocks an impressive list of Spanish and Basque vermouths, sherries, and wines.

Since it opened in the early 2000s, Limones has steadfastly remained a darling of Asheville locals with chef and owner Hugo Ramirez’s bright, inventive takes on the cuisine of his native Mexico City. The menu, including a selection of ceviches and generous vegetarian options, shifts weekly depending on what’s available at local farms and tailgate markets. Recent entree choices include a lamb ragout chile relleno and butternut squash ravioli with fava beans and fried capers. There are usually about a dozen margarita variations on the bar menu, with the dreamy Patron Reposado peach-chipotle standing out as an enduring local favorite.

Chef Dan Silo’s menu at Sawhorse channels the family lore of his great-grandmother, who was a lumber camp cook, as well as his own memories of the country diner food of his youth in the Adirondack Mountains. With a focus on whole-animal butchery and in-house preservation, the kitchen cranks out masterful takes on stick-to-your-ribs French Canadian classics. Go savory with the meat pie, poutine, or buckwheat pancake with cheddar, duck confit, and fingerling potato. Or try the plate-sized buttermilk pancake with maple syrup or a maple doughnut or eclair for something sweet. The fact that the space is a lovingly renovated old diner (the Leicester Family Restaurant sign now hangs in the dining room) adds to the comforting, homey experience.

This labor of love from pitmaster Elliott Moss and Chai Pani founder Meherwan Irani deftly conjures the Eastern Carolina ‘cue of Moss’s childhood in Florence, South Carolina. In the high-ceilinged historic South Slope space (an artfully renovated 1930’s-era roller-skating rink), Moss wood-smokes locally sourced whole hogs for hours, seasoning with vinegar mop, so the pulled pork plates and sandwiches are an obvious draw. But the smoky fried catfish and buttermilk fried chicken sandwiches have deservedly developed their own cult followings, as have the sides, many of which are cooked in the coals under the pig where they soak up intense smoke flavor and decadent drippings.

At its three Asheville locations (and one in Greenville, S.C.), this breakfast and lunch spot invites diners to “put some South in your mouth” with its huge, fluffy biscuits. Choose from the selection of house-made jams or gravies ranging from classic red-eye to vegan sweet potato-coconut, or pile the biscuits high with toppings like eggs, country ham, fried chicken, pulled pork, jalapeno pimento cheese, Sriracha slaw, and fried green tomatoes. Biscuits are available vegan and gluten-free as well.

Easily overlooked in its unassuming strip mall space on Patton Avenue, Taqueria Muñoz has become an obsessed-over local culinary treasure for its lush and flavorful sopes, tortas, tacos, burritos, tamales, and quesadillas as well as specialties like birria, pupusas, pollo con mole, and caldo de res. The dominant language is Spanish, the dining experience is no-frills, the portions are hearty, and the prices are pleasantly affordable. Most dishes feature choices of pork pastor, carnitas, steak asada, chicharron, cabeza and tongue, but vegetarians can ask for an off-menu mushroom (and occasionally huitlacoche) version of some offerings. A satellite location at Zillicoah Beer Co. in Woodfin provides a pared-down menu with outdoor dining options.

A West Asheville comfort food institution, Sunny Point serves breakfast all day along with lunch and dinner options, sourcing seasonal ingredients from its on-site production garden. It’s worth waiting in the omnipresent long line on weekend mornings for a crack at the sausage and cheese-stuffed French toast, carrot hotcakes, or locally lauded shrimp and grits. Dishes can be paired with anything from espresso to sweet tea to cocktails. Eat in the small indoor dining room or opt for covered, heated outdoor seating on the patio near the restaurant’s expansive kitchen garden — an especially nice treat when its numerous sunflowers are in bloom.

Pastry maven Melissa Gray’s partnership with long-time Asheville chef Cookie Hadley has introduced a refreshing new concept to the mountain restaurant scene. Tucked away on Foundy Street in the River Arts District, RosaBees specializes in thoughtful, gorgeously plated interpretations of Hawaiian classics, including saimin noodle soup, poke, musubi with house-made Spam, and tako su. But it’s crucial at RosaBees to save room for dessert. Gray’s playful, inventive sweets — popular offerings include cinnamon-sugar banana lumpia and a soursop Japanese cotton cheesecake with black sesame shortbread — are reason enough to visit.

Keeping things simple — and incredibly delicious — is the name of the game at Baby Bull, a small, speedy, no-nonsense River Arts District burger concept from the owners of the nearby Bull & Beggar. Order at the counter from the handful of items on the exceedingly streamlined but well conceived menu, then savor a basket of food under an umbrella at one of the outdoor picnic tables. Depending on the mood, try the locally beloved double cheeseburger, beer-battered fried cod sandwich with mushy peas or vegetarian Bombay-style vada pav on a King’s Hawaiian roll. But don’t get picky as there are no substitutions. No one should skip the tallow-cooked french fries with aioli dipping sauce — go ahead and splurge on the large order of fries. For in-person diners, Baby Bull has adopted the locally adored old Bull & Beggar tradition of Burger Mondays — burger and fries plus a beer or soda for $9.99.