Restaurant Website Examples: What Works and How to Build Yours

Sample site built by our AI, not a customer site. Saltbrook Kitchen is a made-up business; our AI wrote every section, from the headline to the 4-question FAQ. Saltbrook Kitchen in Asheville, NC. Wood-fired seasonal plates, a short menu that changes weekly, a bar open late. Dinner Tue to Sun, weekend brunch.

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Restaurant web design: six sample designs, compared by what a diner needs to do

Most people on a restaurant site want the menu with prices, a straight answer about allergies or dietary needs, and a way to get a table or book a group. The designs below each handle those differently, from a weekly changing menu to a daily catch board.

How these were picked

Six sample sites from our library, each a different kind of restaurant (seasonal small plates, Italian, steakhouse, plant based, seafood, brunch). We read each live sample and noted how the menu is shown, how dietary questions are answered and what the booking path actually is. Checked 27 September 2026. Every design here is from the We.Inc library and is labelled as a sample or template. None is a customer site, and no entry claims results.

1. Saltbrook Kitchen

Sample site built by our AI (made-up business). Open it

Task: A diner who wants to know what is cooking this week and what it will cost.

Design choice: "A short menu, cooked over hardwood, changed weekly" and a menu section, "How we serve dinner", priced by course: Snacks and small plates $9 to $16, Vegetable plates $14 to $19, Pasta, made in house $22 to $27. It tells you three to four plates per two people is the usual order.

Limitation: "See this week's menu" leads to categories and price ranges, not the actual dishes. A weekly menu needs a way to post this week's list, or diners still have to call.

2. Osteria Prati

Sample site built by our AI (made-up business). Open it

Task: A diner who wants to see specific dishes before choosing a night out.

Design choice: "Pasta rolled this morning, sauced to order tonight", then named dishes with prices (Cacio e pepe $24, Tagliatelle al ragù $29) and a "Chef's tasting, five courses". The gluten free note says what the kitchen can and cannot promise.

Limitation: Only the year-round dishes are listed ("These run year round"). Seasonal specials need somewhere to live or regulars will not see them.

3. Cattlemen's Hall Steakhouse

Sample site built by our AI (made-up business). Open it

Task: Someone planning a business dinner or celebration for a group.

Design choice: The second button is "Private dining", not the menu, and the FAQ "How do private dining bookings work?" explains set menus and a food and beverage minimum. "Is there anything for guests who do not eat beef?" answers the table's one non-beef eater.

Limitation: Private dining is described but there is no inquiry form for date, headcount and budget. Group bookings are phone only.

4. Root and Ember

Sample site built by our AI (made-up business). Open it

Task: A diner with allergies who needs to know the kitchen can cope.

Design choice: "Vegetables cooked like they are the main event" and a note under the menu heading that the kitchen can adapt for gluten, soy and nut allergies with notice. The FAQ "Is everything really vegan?" says there is no dairy or egg in the building.

Limitation: The FAQ says the menu marks gluten, soy and tree nuts, but the sample's menu section does not show those marks. Add them to each dish.

5. Salt Marsh Oyster House

Sample site built by our AI (made-up business). Open it

Task: A diner who wants to know what came in today.

Design choice: "The catch is written on the board every morning", a "Tonight's catch" button and Market pricing for whole fish. "What if I do not eat seafood?" names the non-seafood dishes.

Limitation: The menu section lists standing dishes, not today's board. A "Tonight's catch" button only works if you post the board every day.

6. Marigold House Brunch

Sample site built by our AI (made-up business). Open it

Task: A weekend brunch crowd that wants a patio table.

Design choice: "Brunch under a hundred year old oak", a short menu with prices (Shrimp and grits $24, Croissant board $16) and an FAQ on when reservations open, patio seating and large parties.

Limitation: Nothing on dietary needs beyond a Garden plate. A brunch menu heavy on eggs, dairy and gluten needs an allergy answer.

Task comparison

Design	See the menu and prices	Check a dietary need	Get a table or book a group
Saltbrook Kitchen	Price ranges by course	Yes, in the FAQ	Button plus private room
Osteria Prati	Named dishes, priced	Gluten free and vegetarian	Book online, bar walk-ins
Cattlemen's Hall Steakhouse	Cuts with prices	Non-beef dishes named	Two private rooms, by phone
Root and Ember	Dishes with prices	Yes, the focus	Reservations, walk-in bar
Salt Marsh Oyster House	Board plus market prices	Raw oyster safety, non-seafood	Book, or walk in at the bar
Marigold House Brunch	Dishes with prices	Not covered	Two weeks out, groups by email

Walkthrough: planning dinner on the Saltbrook Kitchen sample

The visitor lands on "A short menu, cooked over hardwood, changed weekly" with "Reserve a table" and "See this week's menu".
"How we serve dinner" shows each course with a price range (Snacks and small plates $9 to $16, Pasta, made in house $22 to $27) and a line on how much to order.
The FAQ answers "Do you take reservations?" and "Can you handle allergies and dietary restrictions?", plus parking and children.
The close, "Come have dinner", gives hours and says large parties should call rather than book online.
Gap to fix: show this week's actual dishes, and add a private dining request form (date, headcount, budget) instead of phone only.

Copyable build brief

A website for [restaurant name], a [cuisine] restaurant in [neighbourhood, city]. Lead with one line on what makes the food ours and two buttons: [Reserve a table, linking to our existing booking page] and View the menu. Show the menu with dish names and prices, marking gluten, dairy, nuts and vegetarian dishes. Add an FAQ on reservations and walk-ins, allergies, parking and children, a private dining request form (date, headcount, budget), our hours, address and a map.

What We.Inc does and does not do here

Reservations and ordering	Link the booking or ordering service you already use. The site does not take table bookings or food orders itself.
Changing menus	You edit the menu section yourself when it changes. There is no connection to a point-of-sale system.
Publishing for free	Free plan: up to 3 template sites on a we.inc address. No AI credits and no custom domain.
Having the AI write and change the site	Paid plans: Starter $20/mo, Pro $49/mo, Max $99/mo. You describe the business, then edit by clicking or by asking in chat.
Your own domain	Paid plans only.
Taking payments	Through your own Stripe account, so the money goes to you. We.Inc does not hold funds.
Forms	The AI builds contact and request forms. A synced booking calendar is not built in: link the scheduling tool you already use.

What to adapt

List real dishes with prices, not only categories.
Mark allergens and dietary options on each dish, not just in the FAQ.
Say plainly how to get a table: book online, walk in, or call for groups.

What not to copy

The sample prices, reviews and years open. They belong to made-up restaurants.
A "tonight's menu" button you will not update daily.
Allergy promises your kitchen cannot keep. The samples are careful to say what they cannot guarantee.

Questions

Do you take reservations?

Every sample answers this in the FAQ, usually with how far ahead tables open and which seats are kept for walk-ins. On your site, link your booking page and say the same things in your own words.

Can you handle allergies and dietary restrictions?

The better samples say which allergens the kitchen handles, how much notice it needs and what it cannot promise. Write yours with your kitchen's real limits.

What makes good restaurant web design?

The menu with prices one tap from the first screen, opening hours and address that match your listings, a clear way to book or order, and photos of your real food. Each design above is judged on those jobs.

Should my menu be a PDF?

A menu written as text on the page reads better on a phone and can be found in search. If you also want a printable PDF, link it from the menu page.

Can I take reservations or online orders?

Link the booking or ordering service you already use from a button on every page. We.Inc builds the site and forms; it does not run a reservation book.

Start from a suitable design

Start building this restaurant website. Or check costs with the website cost calculator, test a current site with the website grader, and see pricing.

What makes this restaurant website work

It leads with a promise, not a job title

The first thing a visitor reads is "A short menu, cooked over hardwood, changed weekly", with "Open since 2018" set above it as a small label. The line underneath does the explaining: "Fourteen dishes at a time, most of them touched by the wood oven. We print the menu each Tuesday because the farms up the valley decide what we cook." Two buttons follow, "Reserve a table" for people ready to act and "See this week's menu" for people who want to look around first. The layout is a framed hero, with the headline beside a boxed video panel, using looping stock footage instead of a static photo.

Numbers before adjectives

Directly below the hero, a strip of 4 short facts does the job most restaurant sites leave to vague words like "trusted" or "experienced": 14 (dishes on the menu), 7 yrs (on Lexington Ave), 11 (farms we buy from) and 62 (seats plus 12 at the bar). Each one is something a customer can check or hold the business to.

Every service has a price

The "How we serve dinner" section lists 6 the menu: Snacks and small plates ($9 to $16), Vegetable plates ($14 to $19), Pasta, made in house ($22 to $27), Wood oven mains ($29 to $42), Weekend brunch ($12 to $21) and Private dining, 20 to 30 guests (From $65 per person). Prices run from $9 to $65, so a visitor can tell in seconds whether it fits the budget. A one-line note sets the terms: "Dishes are sized to share. Three to four plates per two people is the usual landing spot." Each item gets a sentence of its own, for example "Wood-oven bread, whipped ricotta, pickled vegetables, house sausage."

The about section is specific

Under the heading "One oven, eleven farms, no freezer worth mentioning", the about section says: "Chef Owen Reyes cooked in Charleston and Chicago before opening Saltbrook in 2018 in a narrow room that used to be a shoe repair shop. The wood oven runs on white oak and does most of the work." It then lists 3 concrete points instead of a paragraph of values: menu reprinted every Tuesday, full bar with a rotating list of North Carolina spirits and vegetarian diners always have at least five plates to choose from.

Reviews with a who and a where

There are 3 reviews, each signed with a name and a context (Diane H., Dinner for two; Paul M., Regular since 2019; Rachel B., Private dining). None of them says "great service". They mention a specific moment, like "The pasta changes every time I come and it has never once been the boring option."

Questions a buyer asks before calling

The FAQ covers 4 questions: "Do you take reservations?", "Can you handle allergies and dietary restrictions?", "Is there parking nearby?" and "Are children welcome?". The answers are direct. The first one reads: "Yes, up to 30 days out, and we hold the bar and about a quarter of the dining room for walk-ins every night. Friday and Saturday between 7pm and 8:30pm books out fastest."

It tells people what happens next

The page closes on "Come have dinner". It sets expectations before anyone gets in touch: "Book online or call after 3pm any day we are open. Large parties should call rather than book online." Hours are written out (Dinner Tue to Sun 5pm to 10pm, brunch Sat and Sun 10am to 2pm, bar until midnight Fri and Sat) and so is the area covered (Downtown Asheville). The phone number also sits in the header on every scroll position, so nobody has to hunt for it.

The design stays out of the way

The palette is three colors: a #fbf6ee background, #231a12 text and one accent (#a8471f) used only for buttons and labels. Headings are set in a serif face and buttons have 6px rounded corners. The menu has 6 items (Services, Pricing, About, Reviews, FAQ and Contact), all on one page, so it scrolls instead of making people click through.

Every service and price, as the site lists it

Snacks and small plates ($9 to $16): Wood-oven bread, whipped ricotta, pickled vegetables, house sausage.
Vegetable plates ($14 to $19): Whatever is best that week, charred hard and dressed simply.
Pasta, made in house ($22 to $27): Two shapes a week, rolled that morning, sauced to order.
Wood oven mains ($29 to $42): Whole trout, pork shoulder, dry-aged strip for two.
Weekend brunch ($12 to $21): Oven eggs, sourdough, a proper biscuit and a short cocktail list.
Private dining, 20 to 30 guests (From $65 per person): Back room, set menu chosen the week of, minimum spend applies.

Questions its FAQ answers

Do you take reservations?
Can you handle allergies and dietary restrictions?
Is there parking nearby?
Are children welcome?

Build a site like this for my restaurant

Describe your business in a sentence and the AI writes a site like this one around it. Start building.

Prefer to start from a template?

Lucia Trattoria (Restaurant template)
Ember & Roast (Restaurant template)
Flour & Fern (Restaurant template)

Looking for ideas, or ready to build?

This page is for inspiration: one real example, taken apart. For the pages a restaurant site needs, what it costs and what the builder can and cannot do, see the restaurant website builder page.

Free plan: up to 3 template sites on a we.inc address, with no AI and no custom domain. AI building, like this example, starts at $20/mo, and custom domains are on paid plans. The AI builds request and contact forms; payments go through your own Stripe account.

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