Hobart punches well above its size for food. The cool climate produces some of the best produce in Australia — Tasmanian oysters and scallops, Bruny Island cheese, cool-climate pinot noir, and Cape Grim beef — and the city's restaurants take it seriously. Salamanca Place has the highest concentration of restaurants, with cellar-bar dining in the old warehouses, but the most interesting cooking is happening in Battery Point, North Hobart, and a clutch of small rooms in the CBD.