Quietly Cooking Slow Food For Over 51 years.
A Rehoboth Beach Fine Dining Icon Since 1974
Nestled just off Rehoboth Avenue, The Back Porch Café has been at the heart of Rehoboth Beach’s culinary scene for over 50 years. Founded in 1974, our restaurant helped define fine dining in coastal Delaware, offering a creative alternative to traditional boardwalk fare with fresh, seasonal ingredients and globally inspired flavors.
Our menu is rooted in classic French cuisine, layered with international influences and local touches. From our signature rabbit bolognese to brunch favorites like house-made scones and omelets, every dish is thoughtfully crafted to reflect both tradition and innovation.
The Back Porch Café continues to thrive under the leadership of longtime team members Dimitri Shubich and Aksana Voranova, who are committed to preserving the restaurant’s legacy while introducing a new generation of diners to its charm.
Whether you’re enjoying dinner on our lush garden patio or sipping a cocktail at the bar, you’ll experience why The Back Porch Café remains one of the most beloved and enduring restaurants in Rehoboth Beach.
Schedule:
Serving dinner 6 days a week at 5p.m.
Closed on Wednesday
Saturday Lunch at 11a.m.-2.30p.m.
Sunday Brunch at 11a.m.-2.30p.m.
Weather-Dependent Reservations:
If your reservation is made for outdoor seating, please be aware that it is subject to weather conditions. In the event of inclement weather, we cannot guarantee indoor accommodations, but we will do our best to accommodate your party if space is available.
A gourmet dish featuring a seared fish fillet topped with a dollop of green sauce, served over roasted potatoes, sausage slices, and green vegetables, with a creamy white sauce.
Interior of a cozy restaurant with wooden walls, decorated with colorful art, stained glass window, and tables set with white tablecloths, flowers in vases, and glassware.
A plate with roasted chicken, sliced steak, mixed vegetables including bok choy and shredded carrots, garnished with edible flowers and served with a creamy sauce and white rice.
Seared rack of lamb with a pink center served on a white plate, accompanied by greens and a creamy white sauce.
Plate with sliced medium-rare lamb chops, green beans, and a vegetable garnished with an edible flower.
Fried fish served on a white plate, topped with grilled onion, with a bed of mixed corn and black beans, and a dark berry sauce underneath.
A plate of medium-rare lamb chops with two long, curved bones, served with a side of green salad and garnished with herbs.
A plated gourmet fish dish topped with a seared fish fillet, garnished with edible flowers and microgreens, served on a bed of vegetables and creamy sauce in a white bowl.
Spring rolls with dipping sauce on a white rectangular plate, garnished with herbs and drizzled with sauce.
Thin slices of raw tuna garnished with salt and pepper, served on a crispy base with a dollop of cream and a side of tomato-based relish, topped with two chive stalks. In the background, a plate of salad with greens and dressing.
A cocktail in a short glass garnished with a pineapple slice.
A bartender pours a dark cocktail into a cocktail glass, with a glass of clear drink with a pineapple slice on the rim in front of him, on a dark wooden bar countertop.