I love cooking, and I love gaming, so bringing them together tickles me pink. This series features simple, affordable recipes and ideas to help you craft and run RPG-themed dinner party sessions for your players. Each post will feature a theme…Elven, Dwarven, Tavern, Royal Hall, and some from our own campaign, where food played a central role at certain times.
In the last few posts in the Dinner & Dice series, we provided recipes and ambience inspiration featuring the Elven Grove and the Dwarven Hearth. In this post we’re exploring the Roadside Inn: Rustic, humble recipes that any wary traveller would enjoy during a break on their adventures.
Any of these recipes can have most ingredients substituted depending on cost, availability, allergies or preferences. If you use dried instead of fresh herbs be sure to rub them between your hands or roll them before adding to help release the essential oils and give more flavor, and only use a third of the amount. Each recipe serves 6 and can be adjusted up or down.
Appetizers & Sides
Roasted Tavern Potatoes
Ingredients: 2 lb small potatoes (halved–these can be baby belle, golden, red, it’s up to you, just use the smaller ones); 3 tbsp oil; 1 tbsp butter; 1 tsp salt; 1 tsp pepper; 1 tsp smoked paprika; 1 tsp thyme.
Directions: Preheat oven to 425°F. Toss halved potatoes with oil, salt, pepper, paprika, and thyme. Spread cut‑side down on a baking sheet. Roast 25–30 minutes until golden and crisp. Melt butter and drizzle over the hot potatoes before serving.
Ale‑Glazed Carrots
Ingredients: 1½ lb carrots (cut into thick slices); ½ cup dark ale; 2 tbsp butter; 2 tbsp brown sugar; 1 tsp salt; ½ tsp pepper; pinch of nutmeg.
Directions: Simmer ale, butter, and brown sugar in a skillet until slightly thickened. Add carrots and cook 8–10 minutes, stirring occasionally, until tender, glossy, and caramelized. Season with salt, pepper, and nutmeg. Serve warm.
Herb-Roasted Mushrooms
Ingredients: 1 lb whole mushrooms (the larger the better); 3 tbsp oil; 1 tbsp butter; 1 tsp salt; 1 tsp pepper; 1 tsp rosemary; 1 tsp garlic powder.
Directions: Preheat oven to 425°F. Toss mushrooms with oil, salt, pepper, rosemary, and garlic powder. Roast 15–18 minutes until browned and juicy. Toss with butter while hot and serve immediately.
Main Dishes
Chef’s Tip: Two of these recipes are soup and stew, and it can be hard to get an authentic, restaurant feel to it. Try adding a little bit of cornstarch, or a 50/50 flour & oil mix. These act as thickening agents that can give it that extra mouthfeel so it’s not so thin.
One‑Pot Tavern Stew
Ingredients: 2 lb beef or pork (cubed); 2 onions diced; 3 carrots chopped; 3 potatoes cubed (you can use canned, cubed potatoes as well); 4 cups beef or vegetable broth; 1 cup ale; 2 tbsp tomato paste; 2 tsp salt; 1 tsp pepper; 1 tsp paprika; 2 tbsp oil.
Directions: Brown meat in oil until crusted. Add onions and cook until golden. Stir in tomato paste and cook until darkened. Add ale and scrape up the fond. Add broth, vegetables, salt, pepper, and paprika. Simmer 60–90 minutes until thick and tender. Serve with bread.
Rustic Chicken & Rice Soup
Ingredients: 2 lb chicken (thighs or breast, or if you’re so inclined, two deli rotisserie chickens, stripped); 1 cup rice; 2 onions diced; 3 carrots chopped; 3 celery stalks sliced; 6 cups chicken stock or broth; 2 tbsp oil; 2 tsp salt; 1 tsp pepper; 1 tsp thyme.
Directions: Sauté carrots, onions, and celery in oil until soft, in this order, that way nothing gets over cooked. Add chicken and brown lightly (if you’re using rotisserie, wait until the last 20 minutes to add it, but do brown it some in a pan). Pour in broth and rice. Simmer 45–60 minutes until rice is tender and soup is rich. Adjust seasoning and serve hot.
Pan‑Seared Fish
Ingredients: 2 lb firm white fish (cod, haddock, tilapia); 2 tbsp butter; 1 tbsp oil; 1 tsp salt; 1 tsp pepper; 1 tsp smoked paprika; juice of half a lemon.
Directions: Pat fish dry and season with salt, pepper, and paprika. Heat butter and oil in a skillet over medium‑high heat. Sear fish 3–4 minutes per side until golden and flaky. Squeeze lemon juice over top and serve with potatoes or bread.
Chef’s Tip: Want a more waterfront tavern feel? Swap out the salt and pepper for some Old Bay or seafood seasoning.
Snacks
Tavern Skewers
Ingredients: 1 lb sausage or chicken (cubed); 1 onion; 1 bell pepper; 2 tbsp oil; 1 tsp salt; 1 tsp pepper, spicy mustard.
Directions: Thread meat, onion, and pepper onto skewers. Brush with oil and season. Grill or roast 12–15 minutes until cooked through. Serve hot with a side of spicy mustard as a dip.
Roasted Herb Bread & Spread
Ingredients: 1 loaf rustic bread (cut into thick slices); 3 tbsp oil; 1 tsp salt; 1 tsp garlic powder; 1 tsp dried rosemary; soft cheese, such as honey goat cheese or herbed Neufchatel.
Directions: Brush slices with oil and seasonings. Bake at 400°F for 10–12 minutes until crisp and fragrant. Top with spread to serve with soup or stew.
Smoked Sausage Nibbles
Ingredients: 1 lb smoked sausage (sliced at a thick angle); 2 tbsp oil; 1 tsp pepper; 1 tsp paprika.
Directions: Heat oil in a skillet over medium‑high heat. Add sausage slices and cook 6–8 minutes until browned and crisp along the edges. Season with pepper and paprika. Serve hot with brown mustard or beer cheese dip.
Drinks
The Wayfarer’s Rest
Ingredients: 1 shot spiced rum; 1 shot elderflower liqueur (or ½ shot honey + ½ shot lemon); 4 oz chilled herbal tea (mint or chamomile); splash of soda water; lemon peel or mint; ice.
Directions: Fill a mug or glass with ice. Add rum and elderflower or honey/lemon mix. Pour in the chilled herbal tea and stir. Add a splash of soda water. Garnish with lemon peel or mint. Serve cold.
Lavendar Honey Mead
Ingredients: Mead; 1 sachet with lavender; 1 tsp honey.
Directions: Warm mead gently with honey and lavender. You can also leave the sachet of lavender in for a few hours before warming.
Traveler’s Tea
Ingredients: 6 cups strong black tea; 1 tbsp honey; 1 slice fresh ginger; 1 lemon slice; mint sprig.
Directions: Brew the tea strong and add ginger, mint, and steep 5 minutes. Remove ginger, sweeten with honey, and add a lemon slice. Serve warm in mugs.
Lighting
- Keep the room dim and warm with amber bulbs, candles, or lantern‑style lights.
- If you have a fireplace or even a small electric heater with a flame effect, let it run in the background.
- A few shadows in the corners help sell the mood.
Table Setup
- Use wooden boards, cast‑iron pans, stoneware bowls, and mismatched mugs.
- Let the table look lived‑in. A little clutter makes it feel authentic.
- Add small touches like a lantern, a corked bottle, a folded cloth napkin, or a bowl of apples.
Sound & Ambience
- Play soft lute, fiddle, or medieval tavern ambience.
- Keep the volume low enough that players can still hear each other clearly.
- If your group likes roleplay, this is the perfect backdrop for in‑character conversations or a magnificent song from your party’s Bard!
Props & Details
- A deck of cards, a pair of dice, or a small pouch of “coins” on the table adds flavor.
- Hang a handwritten “Tavern Rules” sign or a mock quest notice nearby.
- A small bowl of nuts or bread on the table makes the space feel welcoming.
Scents & Extras
- Simmer a little ginger or citrus peel in water for a warm, inviting aroma, and let it go on low on the stove.
- A wooden cutting board with bread or fruit adds visual warmth.
- Keep drinks visible on the table. A tavern always has something poured.
Final Thoughts
A tavern meal doesn’t need to be complicated to feel memorable. A few rustic dishes, a good drink, and the right atmosphere can turn an ordinary session into something your players talk about long after. If you’re running a cozy roleplay night or a full‑tilt dungeon crawl, this easy-to-make menu brings that classic fantasy‑tavern comfort straight to your table. Serve it up and let the story unfold around you!
