Saffron, imported pepper, nutmeg, cloves, and cinammon were all used to flavour dishes. They each had medicinal uses and were burned as fumigants. Later sugar became an established item, the odour of coffee replaced that of cinammon, and tobacco smoke (especially after the Plague) was establishing itself as a universal disinfectant. By 1674, spices were declining, and were rarely used with meat.

Potatoes were disliked so much that in a book called Systema Agriculurae (published in 1669) there were recipes for using the potato in bread, paste, puddings and custard, in order to disguise its taste as much as possible.

Some Restoration recipes

Ale

To make Ale to drink within a week. Turn it into a Vessel which will hold Eight Gallons, and when it hath done working, ready to bottle, put in some Ginger sliced, and an Orange stuck with cloves, and cut here and there with a Knife, and a pound and a half of Sugar, and with a stick stir it well together, and it will work afresh; when it hath done working, stop it close, and let it stand till it be clear, then bottle it up, and put a Lump of Sugar into every Bottle, and then stop it close, and knock down the Corks, and turn the Boles the Bottom upwards, and it will be fit to drink in a Weeks time.

Hashed Meat
From The Queene-Like Closet or Rich Cabinet by Hannah Wolley:

To make hashed meat. Take a leg or shoulder of mutton, lay it down to the fire, and as it doth roast, cut it off in little bits, and let it lie in the Pan, baste it with Claret wine and butter, and a little Salt, and put two or three Shelots in your Pan, when you have cut off so much as you can, lay the bones into a Dish over a Chafingdish of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it stew a while, when it is enough, put in some Capers, serve it in with Sippets. Garnish your dish with Olives and Capers, and Samphire; thus you may do with any cold meat between two dishes.

The Duke of York's Favourite Sauce
Pepys's Diary, 10 February 1669:

Here he dined [The Duke of York] and did mightily magnify his sauce which he did then eat with everything, and said it was the best universal sauce in the world - it being taught him by the Spanish ambassador - made of some parsley and a dry toast, beat in a mortar together with vinegar, salt, and a little pepper. He eats with flesh or fowl or fish. And then he did now mightily commend some new sort of wine lately found out, called Navarr wine; which I taste, and is I think good wine; but I did like better the notion of the sauce and by and by did taste it, and liked it mightily.

Fricasse of Oysters
From The Queene-Like Closet or Rich Cabinet by Hannah Wolley:

To make a fricasse of Oysters. Take a quart of Oysters and put them into a frying pan with some white Wine & their own liquor, a little Salt, and some whole spice, and two or three Bay Leaves, when you think they be enough, lay them is a dish well warmed, then add to their Liquor two Anchovies, some Butter, and the yolks of four Eggs; Garnish your Dish with Barberries.

Misers

To make Misers for children to eat in Afternoons in Summer. Take half a pint of good small beer, two spoonfuls of Sack, the Crum of half a penny Manchet two handfuls of Currans washed clean and dried, and a little of grated-Nutmeg, and a little Sugar, so give it to them cold.

Candied Flowers

To Candy Flowers. Boil some Rosewater and Sugar together, then put in your Flowers, being very dry, and boil them a little, then strew in some fine Sugar over them, and turn them, and boil them a little more, then take them from the fire, and strew some more Sugar over them, then take them out and lay them to dry, and open them, and strew Sugar over them; they will dry in a few hours in a hot day.

To keep Flowers all the year. Take any sort of pretty Flowers you can get, and have in readiness some Rosewater made very slippery by laying Gum-Arabick therein. Dip your Flowers very well, and swing it out again, and stick them in a sieve to dry in the Sun, some other of them you may dust over with Flower, and some with searced Sugar, after you have wetted them, and so dry them. Either of them will be very fine, but those with Sugar will not keep so well as the other; they are good to set forth Banquets and garnish dishes, and will look very fresh, and have their right smell.

Plague Water

Plague Water. Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon, Featherfew, Wormwood, Pennyroyal, Elecampane roots, Mugwort, Bural, Tormential, Egrimony, Sage, Sorrel, of each of these one handful, weighed weight for weight, put al these in an earthen Pot, with four quarts of white wine, cover them close, and let them stand eight or nine days in a cool Cellar, then distil it in a Glass still.

Chocolate
From John Chamberlayne, The Manner of Making Coffee, Tea, and Chocolate... with their Vertues, 1685:

So great is the number of those persons, who at present do drink of Chocolate, that not only in the West Indies, whence this Drink has its Original and beginning, but also in Spain, Italy, Flanders, etc... and lately much used in England, as Diet and Phisick with the Gentry... We in England usually boyl the Chocolate with the water, and some to make it more dainty, though less wholesome, use therein Eggs and Milk.

A new innovation
Pepys' Diary, 9 March 1669:

...Here, which I never did before, I drank a glass, of a pint I believe, at one draught, of the juice of oranges or whose peel they make comfits, and there they drink the juice as wine, with sugar, and it is very fine drink; but it being new, I was doubtful whether it might not do me hurt.

A bill of fare for gentlemen's houses of lesser quality

How to make a cup of coffee

The diet at St. Bartholomew's Hospital