South Carolina’s culinary scene blends traditional Southern flavors with innovative techniques and international influences. Here are some of the best restaurants to visit in South Carolina in 2025:

Husk (Charleston)

Known for: Modern approach to Southern ingredients

Specialty: Seasonal menu that changes daily based on local availability

FIG (Charleston)

Known for: Elevated Lowcountry cuisine

Specialty: Locally sourced seafood dishes

The Ordinary (Charleston)

Known for: High-end seafood in a former bank building

Specialty: Seafood towers and creative oyster preparations

Restaurant 17 (Travelers Rest)

Known for: Farm-to-table fine dining with mountain views

Specialty: Tasting menu featuring foraged ingredients

Halls Chophouse (Charleston, Greenville, Columbia)

Known for: Prime steaks and Southern hospitality

Specialty: Dry-aged tomahawk ribeye

Circa 1886 (Charleston)

Known for: Innovative Southern cuisine in a historic setting

Specialty: Modern interpretations of classic Lowcountry dishes

Motor Supply Co. Bistro (Columbia)

Known for: Farm-to-table cuisine with daily changing menu

Specialty: Charcuterie featuring house-cured meats

The Anchorage (Greenville)

Known for: Small plates and craft cocktails

Specialty: Vegetable-forward dishes with local ingredients

167 Raw (Charleston)

Known for: Fresh seafood in a casual setting

Specialty: Daily selection of raw bar items and lobster roll

Chez Nous (Charleston)

Known for: Intimate European-inspired dining

Specialty: Daily changing menu with only two choices per course

Camp (Greenville)

Known for: Elevated campfire-inspired cuisine

Specialty: Wood-fired dishes and s’mores desserts

Victual (Spartanburg)

Known for: Innovative farm-to-table cuisine

Specialty: Tasting menu showcasing Upstate SC ingredients

These restaurants represent the diverse culinary landscape of South Carolina in 2025, from Charleston’s world-renowned dining scene to innovative eateries in Greenville, Columbia, and beyond. They showcase the state’s rich agricultural heritage, fresh seafood, and a blend of traditional and modern cooking techniques.