Iowa’s rich agricultural heritage continues to influence its culinary scene, with farm-to-table restaurants and innovative chefs putting a modern spin on Midwest classics. Here are some of the best restaurants to visit in Iowa in 2025:

1. Cornucopia – Des Moines

Cuisine: Modern Midwestern

Signature Dish: Sweet corn risotto with Iowa prosciutto

Chef Emma Wilson’s Cornucopia has become a beacon of modern Midwestern cuisine. The restaurant’s creative use of corn in both sweet and savory dishes has earned it national recognition.

2. River Valley Bistro – Dubuque

Cuisine: Farm-to-Table French

Signature Dish: Iowa beef bourguignon with locally foraged mushrooms

Overlooking the Mississippi River, this charming bistro combines classic French techniques with the best ingredients Iowa has to offer. Its wine list, featuring a growing selection of Iowa wines, has won several awards.

3. Prairie Plate – Ames

Cuisine: New Prairie

Signature Dish: Bison tartare with pickled ramps and prairie bread

Located near Iowa State University, Prairie Plate is at the forefront of the “New Prairie” cuisine movement. The restaurant works closely with agricultural researchers to incorporate heritage grains and vegetables into its menu.

4. The Bridges of Madison County Kitchen – Winterset

Cuisine: Romantic American

Signature Dish: Lover’s Leap (a shareable dessert platter for two)

Inspired by the famous novel and film, this restaurant offers a romantic dining experience in the heart of Madison County. Its covered bridge-themed private dining rooms have become a popular spot for proposals and anniversaries.

5. Loess Hills Lavender Farm Café – Council Bluffs

Cuisine: Lavender-infused cuisine

Signature Dish: Lavender-honey glazed pork chop with purple potato mash

Set in the unique Loess Hills landscape, this café showcases the versatility of lavender in cooking. From savory main courses to delicate desserts, the menu offers a unique sensory experience.

These restaurants showcase the best of Iowa’s culinary scene in 2025, highlighting the state’s agricultural bounty and the creativity of its chefs.