Boca Raton has a wide variety of restaurants to choose from. From a restaurant specializing in grilled cheese to an upscale resort bar and grill, there is something for everyone.

For a casual lunch, try Tucker Dukes for a sky high burger packed with indescribable goodness. Then, head to Six Tables for a memorable dinner experience. Here are a few options to consider besides The Polo Club of Boca Raton for the best dining experience.

Ichiyami Buffet and Sushi

If you’re looking for a restaurant in boca that serves fresh sushi and other Asian dishes, then Ichiyami Buffet and Sushi is the perfect place for you. Its food is delicious and the prices are great. Plus, the service is fast and the staff is friendly.

The restaurant offers a variety of seafood and sushi dishes, including California rolls. Its menu also includes Japanese classics, such as salmon sashimi and baked salmon. It is open Monday to Friday from 11:30 AM and Saturday from 12 PM to 10 PM. It also serves a variety of drinks, including beer and wine.

This buffet has a modern style and a large seating area. The food is made with fresh ingredients, and the staff is attentive. It is a great place to take your date or have a night out with friends. Their Toro Tartare appetizer is especially delicious, with its perfectly balanced flavors and fresh tuna belly. The Lobster Bomb is another must-try dish, served in a typical lobster shell. For dessert, try the creme brulee or green tea ice cream.

Farmer’s Table

A restaurant that caters to the health-conscious eater, Farmer’s Table is a laid-back and delicious choice. Their menu is vegetarian and vegan, with options for those with other dietary restrictions as well. They also use two-thirds less salt than other restaurants and avoid butter and deep fryers altogether. Their salads are unique, such as the Root to Stem, which features organic oakleaf greens, quinoa, Brussels sprouts tabbouleh, compressed watermelon, and roasted butternut squash, all tossed in a pumpkin seed vinaigrette.

The restaurant also offers a plant-based burger with a tangy Mediterranean spice garlic dill yogurt and tofu mushroom patty. It also has a char-grilled American beef cheeseburger for meat lovers. They also serve stone-fired pizzas that are ideal for sharing.

For brunch, try their ube champorado, a classic Filipino comfort dish made of taro leaves cooked in thick coconut milk, fragrant herbs, and shrimp paste. For dessert, indulge in a chocolate fudge cake with mousse filling and dark chocolate ganache. Other desserts include strawberry shortcake and pecan coffee cake. There’s even a selection of cholesterol-free vegan desserts for the more discerning diners.

Sixty Vines Winery & Bistro

Sixty Vines is a wine country restaurant that makes the world’s best wines accessible and approachable with a come-as-you-are environment. It has 60 sustainable taps and serves food to pair with each varietal. The brand also provides guests the opportunity to build their own charcuterie board or choose an entree such as a fresh salad or hand-tossed pizza.

The menu is California-heavy, with a strong presence from Napa Valley. But there’s plenty of Sonoma offerings, as well as a few Tuscan blends and even a couple of wild cards like a Greek white. Aaron Benson put together the wine program, and it’s a well-rounded list that should appeal to all types of diners, from timid beginner to adventurous bargain hunter to trophy seeker.

The 8,000-square-foot space has indoor and outdoor seating, a bar, patio, private dining room plus a greenhouse room decorated with plant life. Wine pours can be ordered by the glass, flight or bottle. The entrées are simple, such as a seasonal protein (like Atlantic salmon, angus NY strip or rainbow trout), but they deliver the flavor and texture of good quality food.

Spanish Tapas Bar

In a dining room that combines earthen and distressed textures with stylistic accents, this Boston import offers a huge menu of Spanish tapas. Highlights include the classic patatas bravas (fried potatoes with aioli and smoked paprika); stuffed sardines filled with sweet-salty ham and raisins, served with a mesclun salad and a crisp Albarino; and mussels in a subliem paella pan that’s brimming with chicken, shellfish, and rice bathed in succulent stock. The savory options are ample, but there’s also a good selection of desserts like the spritely, spicy picanha steak with romesco sauce and the plated platter of cake slivers.

A larger space opened behind the bar, allowing Alex Raij and Eder Montero to spread their multiregional menu across a room with antique Spanish tiles. Start with a round of sherry at the bar, which pours everything from the crisp cool of Fino to the deep fig essence of Pedro Ximenez. Then order one of the many dishes, ranging from the lauded miniature wasabi-kissed sea urchin “panini” to the savory Iberico pork with sherry vinegar fried egg.