Good Eating Guide 2014

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Guide to eating out in Ireland

Transcript of Good Eating Guide 2014

Page 1: Good Eating Guide 2014

www.goodeatinguide.ie

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INTRODUCTION

Welcome to the Good Eating Guide 2014-2015 edition, we

trust that the content of the Guide will provide you with details

on numerous eateries, from Fine Dining, Casual Dining,

Gourmet Pub Food, to casual Pub food and other eateries

throughout Ireland.

Also you will find news pages and the enriching of food with

Cooking with Cream.

The Guide will serve as a valuable reference point for eating

out in Ireland.

We trust you will find the Guide a benefit and you can also

visit the online version at: www.goodeatingguide.ie.

Bon appetit

Published by Portside7 Cornelscourt Business Park, Cornelscourt,

Dublin 18.Tel: 01 289 7750

Email: [email protected]

© Portside 2014 Printed in Ireland

Disclaimer: Every care has been taken to ensure accuracy in the compilation of this guide. Portside

cannot, however, accept responsibility for errors or omissions, but where such are brought to our

attention, future publications will be amended accordingly. All entry content has been supplied by

individual establishments concerned.

Production Manager: Joan Carty

Copy Editor: Rafferty Writes (www.raffertywrites.ie)

Visit the online interactive version of the guide: www.goodeatingguide.ie

Stock photographs courtesy of istockphoto.com

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CONTENTS2

How To Use This Guide 4

The Good Eating Guide Awards 2013

Best Restaurant 7

Best Chef 9

Best Wine List 11

Best Hotel Restaurant 11

Best Newcomer 11

Best Seafood Plate 11

Best Ethnic Restaurant 11

Best Gastro Pub 13

Splate to Plate 14

Best Value Restaurant 15

Best Cocktail Bar 15

Best Social Media 15

Best Tourist Venue 15

News 16

What’s new and what’s changed

Service V Hospitality 18

Restaurants (by County) 20

Antrim ... ... 20

Carlow ... ... 21

Cavan ... ... 21

Clare ... ... 22

Cork ... ... 24

Derry ... ... 32

Donegal ... ... 32

Down ... ... 34

Mourne Seafoods 35

Dublin ... ... 36

Cooking with Cream 50

Galway ... ... 61

Kerry ... ... 61

Kildare ... ... 63

Leitrim ... ... 64

Limerick ... ... 64

Louth ... ... 64

Mayo ... ... 66

Meath ... ... 69

Offaly ... ... 69

Sligo ... ... 70

Waterford ... ... 70

Westmeath ... ... 72

Wexford ... ... 73

Wicklow ... ... 73

Wild Irish Game 79

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SYMBOLS USED IN THIS GUIDE4

Restaurant Hotel Restaurant Pub

Dining capacity (Number of people that can be seated)

Private dining area

Full licence (serve Wine also)

Wine licence

Accommodation (Accommodation is available on the premises)

Breakfast served

Vegetarian dishes (Vegetarian dishes available)

Gluten free (Gluen free dishes available)

Service charge

Wheelchair access

Value menu Special Value Menu Available

i.e. Early Bird / Pre-Theatre, etc.

SC

GF

The Good Eating Guide is designed with the end user in mind. The symbols used in the

Guide are not designed as a complete list of facilities available in each establishment

The Guide is organised in county order and alphabetically within the county with the

various establishments are listed.

Below you will find an explanation for the symbols.

Style of Cuisine served

Price range for a threecourse evening dinner,excluding wine€ €25+ per head€€ €40+ per head€€€ €55+ per head

Price range for a threecourse evening dinner,excluding wine£ £15+ per head££ £25+ per head£££ £40+ per head

� 01 289 7750Where the telephonenumber appears in red,advance booking isadvisable.

Telephone numbers usedin this guide areapplicable when diallingwithin the Republic ofIreland. When diallingfrom Northern Ireland ,please dial 00 353 + localcode (drop the 0).Northern Irelandtelephone numbers in thisguide are given as localdial numbers and replace028 with 048.

£££

Tradional IrishSeafood

€€€100

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A fully integrated family owned duck producer supplying the highestquality innovative raw and cooked duck.

* Irish family farmed duck and the first choice for quality.* All our products are hand produced, slow cooked to ensure consistency and thehighest quality finished produce.

* All ducks farmed on the Steele Family Farm.* Unique Silver Hill Breed of Duck, which is known for being flavoursome,succulent, tender and consistent in its quality.

For any sales enquiries please email [email protected] call our office on +353 (0) 478 7124

E m y v a l e , C o . M o n a g h a n , I r e l a n d .

www.silverhillfarm.ie

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AWARDS – Best Restaurant 7in association

with

Regional Winner – LeinsterThe Strawberry Tree

Macreddin Village, Co. Wicklow

Regional Winner – MunsterThe Earl of Thomond

Dromoland Castle, Co. Clare

Regional Winner – UlsterBalloo House

Comber, Co. Down

Regional Winner – ConnaughtThe Cottage Restaurant

Carrick-on-Shannon, Co. Leitrim

Overall WinnerLes Frères Jacques, Dame Street, Dublin 2

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For reservations call 0011 66777744 556677 or email bbooookkiinnggss@@ccaaffeeeennsseeiinnee..iiee

www.cafeenseine.ie

Located on Dawson Street, Dublin’s stylish boulevard, Café en Seine is the perfect place for a casual yet sophisticated dining experience whatever the time of day.

Café en Seine also caters for private lunches, dinners & group bookings, 7 days a week.Food served from noon to 9pm Mon-Sat (5pm on a Sunday).

Dine in Style

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AWARDS – Best Chef 9

Regional Winner – LeinsterKevin Arundel

The Chop House, Ballsbridge

Regional Winner – MunsterMichael Fleming

Flemings Restaurant, Cork

Regional Winner – ConnaughtPhilippe Farineau

Mount Falcon Estate,Co. Mayo

Regional Winner – UlsterIan Orr

Browns RestaurantWaterside, Londonderry

Overall WinnerDylan McGrath, Rustic Stone

in associationwith

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BCD (Behind Closed Doors) is the intriguing name for thenew cocktail and snack bar at Dublin night-time institution,Lillie’s Bordello.It’s not just a great name. Honestly, it sounds like one of the greatest ideas of all time.

How often have you finished an exhausting couple of hours of shopping or meetings in the GraftonStreet area and felt drained of energy and the will to live? And we’ve all had days when thatscandalous incident at work demands a post-work SWOT analysis and blow-by-blow dissection.

On these occasions, the need for something comfortable to sink into, preferably in quietsurroundings free from fluorescent lighting, a well-made cocktail and quick, no-fuss (butdelicious) food becomes critical. Be glad, then, that BCD opens at 5pm Monday to Fridayand from 3pm on Saturdays and Sundays. Hallelujah. This is just the place.

The menu consists of well-chosen light bites. The mixture of classics like the steaksandwich or (Carlingford) oysters and less common moieties like sardines on toast andlamb lollipops (grilled cutlets with taouk spices) – reflecting our now well-travelled palates– will quickly restore your lust for life, with or without the truffle and parmesan-scentedsweet potato fries.

When the ability to function normally is restored by the delicious food, BCD’s plush surroundings andaccomplished cocktail-making take over and without your even noticing, the evening goes fromjust-a-quick-bite-I’m-starving to a full-blown night out with all the frills.

Though there is nothing frilly about the cocktails here. They are serious about mixology at BCD.Try the in-vogue whiskey sour, made with Jameson. Lillie’s Forbidden Love sounds frothy rather thanfrilly: it features Dingle Distillery vodka, Amaretto, pineapple, gomme, egg whites and caramelizedpassionfruit. Cocktail aficionados will know that the use of gomme (gum syrup) creates a silkytexture. The Zombie, featuring no fewer than five rums and a dash of Oscar Wilde’s nemesis,Absinthe, sounds deadly.

BCD serves a number of Dublin micro-brewery The Porterhouse’s draught beers as well as a rangeof international craft beers.

MANAGER: PETER CARMODYBCD, Lillie’s Bordello, 1 Adams Court, Grafton Street. Dublin 2. Tel: 01 6799204. www.lilliesbordello.ie

Things happen behind closed doors, goes the tagline.It seems like good food and great cocktails are just someof those things.

M

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es

AWARDS 11

Winner – Best Seafood RestaurantRock Lobster at Harvey Nichols,

Dundrum, Dublin 14

Best Hotel RestaurantFrederick’s Restaurant,

Mount Wolseley Hotel, Tullow, Co. Carlow

Winner – Best Wine ListTrump International Hotel & Golf Links

Doonbeg, Co. Clare

Best Ethnic Restaurant OverallPort House Ibericos,Dundrum, Dublin 14

Winner – Best NewcomerAlfie Byrnes by Galway Bay Brewery,

The Conrad Hotel, Dublin 2

Best Ethnic Restaurant – LeinsterChina Garden,Navan, Co. Meath

in associationwith

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Michel Lynch wines are matured with patience.

These are blended wines from aselection which reflects the richness

and diversity of the Bordeaux terroirsand the intrinsic qualities of the vintage.

AFFORDABLE LUXURY FROM BORDEAUX

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AWARDS 13

Winner – Best Gastro Pub LeinsterGleeson’s of Booterstown,

Blackrock, Co. Dublin

Winner – Best Gastro Pub ConnaughtBar One,

Castlebar, Co. Mayo

Winner – Best Gastro Pub UlsterThe Olde Castle Bar & Red Hugh Restaurant,

Donegal Town

Winner – Best Gastro Pub MunsterMolly Darcy’s Traditional Irish Pub,

Killarney, Co. Kerry

e.

Overall Winner – Best Gastro PubOliver St. John Gogarty,

Temple Bar, Dublin 2

in associationwith

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While our country’s top chefs might have been busy in recent years embracingthe gate-to-plate concept, Kildare-based entrepreneur Bernie

Everard has been busying herself with the undoubtedlytrendy concept of “slate to plate”.

Bernie, a food science graduate who formerlyenvisaged her career as veering more towards

food preparation than food presentation, set up TheSplate Company on seeing a niche in the market for

high-end slate tableware. Her philosophy is very much thathigh-quality food presentation does not have to be theexclusive preserve of top-quality restaurants and that it is

also possible in the home, and her ever-expanding range of slateserving plates certainly succeeds in meeting this objective.

The Splate Company has turned its attention to making versatile serving plates that canbe used for a variety of dishes, from starters, sushi and canapés to main courses,desserts and, perhaps most obviously, cheese. Recognising the potential in thehomeware market, Bernie has designed slate tealight holders, wall plaques and more.The coasters, packed in fours, are perfectly suited to the tourist market, given that TheSplate Company products can be customised with an etching of a local attraction.Customisation extends to company logos, personal or brand messages, making them theperfect corporate or incentive gift.

When designing the packaging with her daughter, Bernie realised the importance oftouch in the buying process. All The Splate Company products and gifts are handsomelypackaged, while giving the prospective customer the opportunity to feel the quality ofthe finish and the attractive natural edging. Each piece, with its textures and tone, istreated with a special food-friendly sealant to preserve the rustic beauty of the stonewhile at the same time meeting the needs of the most demanding host.

But The Splate Company is not just a one-woman enterprise; it is very much a family affair,with Bernie’s teenage children playing important roles; her son helps with the cutting andcraftwork and her two daughters contribute on branding, design and customisation.

The Splate Company, despite its having been in business for not much more than a yearin a rather volatile economy, is enjoying considerable success for a start-up. So, whatdoes the future hold? Big things, apparently. Bernie, while working on expanding her listof stockists in Ireland, which include Kilkenny Design, Meadows and Byrne and a host ofgiftshops nationwide, has her eye on the export market, including New York, where slateis very much en vogue in the high-end restaurants. Bernie is keenly aware that thesuccess of her business to date is the result of hard graft and that if she is to crack theexport market, further work is required along with appearances at the usual trade shows.

But that’s okay, because she knows only good food is handed to you on a Splate.WC

FROM SLATE TO PLATE…14

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AWARDS 15

Winner – Best Value RestaurantRoly’s Bistro,

Ballsbridge, Dublin 4

Winner – Best Social Media RestaurateurCaroline Boyle @ Salamanca Restaurant,

St. Andrew’s Street, Dublin 2

Winner – Best Cocktail BarThe Dylan Hotel,

Eastmoreland Place, Dublin 4

Winner – Best Tourist VenueCafé En Seine,

Dawson Street, Dublin 2

in associationwith

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What’s New?16

Laura Peat had had the idea for Brookwood for a while.She is the woman behind Mulberry Garden in Donnybrook and you’d think thatpresiding over the very special seasonal and locally-sourced food ethos atMulberry would keep her busy but apparently not. Brookwood is her smart-looking new venture in the sought-after location of Lower Baggot Street inDublin’s city centre, across the road from Doheny & Nesbitt.

It’s very different to Mulberry Garden; the yang to Mulberry’s yin. The interior was transformedfrom a three-floor office space to a handsome restaurant by Laura’s sister – an interior architect.Laura jokes that the steakhouse shows her masculine side. On the first floor, the handsome bar isilluminated by a cluster of bulbous light-fittings of different sizes. The second floor will be aprivate dining room for up to 14 people.

The menu, devised with Mulberry Garden’s Tom Doyle, is steak and seafood. Sides are an importantpart of the offer. Laura is a spud-ophile which explains the eight potato side dishes on the focussedmenu. Yes, eight. And there’s macaroni cheese, a staple of the classic US steakhouse but rather anuncommon one here. The 24-month aged Comté that is one of four cheeses on the cheese platterwas sourced directly from the producer. It is this sort of enthusiasm for something different, yetreally good, which makes one confident Brookwood will become a Baggot Street institution.

Turkish AirlinesTurkish Airlines is flying from Dublin since 2006 via Istanbul to 246 different destinations around theworld. A four star airline with a fleet of 237 aircrafts (passenger and cargo) we fly to 42 domesticand 204 international destinations. One of the fastest growing airline companies, we have received

several Passengers Choice Awards from the consumer ranking groupSkytrax. Based on 2013 results Turkish Airlines has been chosen theBest Airline in Europe for the third year running. We currently have12 weekly scheduled flights from Dublin to Istanbul and willintroduce 40 new routes in 2014. Turkish Airlines fly to morecountries than any other airline. Turkish Airlines is a full serviceairline with all food and beverages included within your ticket price.

Glenilen Farm Hosts Pop Up Farm in Dublin to LaunchNew 125g Four-Pack YoghurtGlenilen Farm, launched its layered fruit and ‘live’ probiotic natural yoghurtpots in a new 125g four pack at a pop up Glenilen Farm in the heart ofDublin city. Incorporating the same great recipe as their 500g parent potsand available in three delicious flavours – Mango & Passion Fruit, Strawberryand Raspberry. Glenilen Farm ambassador Sonia O’Sullivan said of the launch:“I have always enjoyed discovering good quality local food producers and felt aninstant connection with Glenilen Farm upon visiting them and seeing the way in which they createpure and simple produce. As an athlete, I have always been conscious of knowing how exactly myfood got from field to fridge and look to support good quality Irish food when I can. The newmulti-packs are a fantastic addition to the range and mean that fresh Glenilen Farm produce isnow even easier and more convenient to enjoy.”

For more information on Glenilen Farm, log onto www.glenilenfarm.ie, become a fan on Facebookat www.facebook.com/glenilenfarmdairy or follow us on Twitter @GlenilenFarm using #Glenilen.

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7 Ballsbridge Terrace,

Ballsbridge,

Dublin 4.

Tel: 01 - 668 2611/668 0623

www.rolysbistro.ie

Roly’sBistroc a f é & r e s t a u r a n t

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Service V Hospitality - the Shane Kenny Way18

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Do you know the difference between serviceand hospitality?Some restaurants mark themselves out by the type of food they serve orhow they serve it. Points of differentiation might be price, speed, fresh-ness, complexity, convenience. Most restaurants think they deliver goodservice, but do they differentiate themselves with it? Is it what makescustomers return again and again? And what is good service exactly?

Let’s face it, we’re all different; professional, discrete service to one per-son may be cold and soulless to the next. Conversely, what is the maîtred’s friendly banter to one diner could be considered overly familiar byanother. Surely such a subjective concept is impossible to get 100% right.

To Shane Kenny of destination restaurant Seapoint in Monkstown, gettingit 100% right is a personal crusade.

I’ll have a nice day, but do you care?It might surprise you that Kenny, who has recently launched hospitality mentoring service HospitalityAware, agrees that the American service industry mantra of ‘Have a nice day now’ can feel fake. But heargues that America, where Kenny spent a number of years working and training, gets the importanceof good service. They just need to work on sincerity.

It might also surprise you that his business is based on the importance of happiness, not service. If yourstaff members are happy, he contends, they will attract customers and stakeholders. A large part of hishospitality philosophy hangs on putting in place the right team and to do that, you need to be really care-ful about selecting the team members. Recruitment is absolutely critical. This will come as bad news tosome restaurateurs who, in a pinch, will take on anyone who can carry a tray.

Service without soulKenny noticed in the boom years that the restaurant business became populated with investors – lawyersand builders – who often had no passion for their new business. They kept recruiting and stopped train-ing and the diners of Ireland – including our 8-million-per-annum tourists – ended up with service with-out soul. So how do you get a happy team and therefore great service?

Kenny works with organisations to achieve harmony and a united purpose among staff. For example, thereshould be no ‘us and them’ attitude between departments of a hotel or any hospitality business. He en-courages his team members to practice empathy with each other, and that sense of caring rubs off on thecustomer too. “You find that the bad ones will leave”, he explains, “Because they don’t fit in”.

Clock your ‘best self ’ inHis successful Monkstown restaurant Seapoint is the embodiment of his hospitality philosophy. He has hadthe same core staff there since it opened in 2008. “You have to lead by example”, he admits, “If yourenergy is low, the staff pick up on it.” One of the downsides of shared empathy? “It’s about taking indi-vidual responsibility – bringing your best self to work each day.”

Of course there’s more to it than group hugs. He encourages staff to pay attention to their customers; tonotice their preferences; to go the extra mile, in other words, to care. Kenny is a big fan of New Yorkrestaurateur and hospitality guru Danny Meyer. In fact he did one of Meyer’s hospitality courses in NewYork in 2011. For Meyer, it’s about creating an environment where how a customer feels is even more im-portant than what he or she is served.

We all know how great it feels when the person at the other end of the phone taking a booking or waitingour table is nice to us. It makes such a huge difference to our experience. It makes us forget that the soupwasn’t as hot as we would have liked or that the risotto needed more seasoning. We forgive little slip-upsand most importantly, we leave happy, and if that doesn’t make us want to go back there, what will?

Shane Kenny’s mentoring business is called Hospitality Aware. See www.hospitalityaware.com

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COUNTY ANTRIM20BENEDICTS OF BELFAST7 - 21 Bradbury Place, Shaftesbury Square, Belfast BT7 1RQ, Co. Antrim.

Proprietors: Patrick & Edmund SimpsonGeneral Manager: Gary GrahamHead Chef: Eamonn Doherty� [email protected]� www.benedictshotel.co.uk

� 028 90 591 999 £££

Based in the heart of Belfast’s “Golden Mile” Benedictsrestaurant, with its modern European cuisine menu, has firmlyestablished itself, over 14 successful years, as a landmark venue,for local diners and those from further afield.LOCATION: Just South of the City Centre - towards Queen’s University -Bradbury Place, on the “Golden Mile”.OPENING HOURS: Closed 11/12 July, December 24/25.Breakfast: Mon - Fri: 07.00 - 10.00; Sat & Sun: 07.00 - 10.30;Lunch: Mon - Fri: 12.00 - 14.30; Sat: 12.00 - 16.00; Sun: 12.00 - 17.00Dinner: Mon - Thurs: 17.00 - 22.00;Fri - Sat: 17.00 - 22.30; Sun: 17.30 - 21.00

BEST DISH:Spiced Monkfish Hot Pot with Pak Choi, Chorizo &fresh Chilli served with scented Basmati Rice.

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BUSHMILLS INN HOTEL9 Dunluce Road, Bushmills, Co. Antrim, BT57 8QG, Northern Ireland.

Manager: Alan WallsHead Chef: Gordon McGladdery� [email protected]� www.bushmillsinn.com

� 028 2073 3000 £££

Award Winning AA Rosette Restaurant blending ‘New Irish’ cuisinewith the finest North Antrim produce. As much of an institution asthe Bushmills Distillery itself, this is the place to come for a realTaste of Ulster cooking. Member of the prestigious Blue Book.LOCATION:In the centre of Bushmills town.OPENING HOURS:Monday - Saturday & Bank Holidays:Lunch: 12.00 - 17.00; Dinner: 18.00 - 21.30Sunday: Lunch: 12.30 - 17.00 Dinner: 18.00 - 21.30

BEST DISHFillet Steak flambeed in Bushmills Whiskey, DalriadaCullen Skink, Smoked Haddock on New Potatoeswith Poached Egg and Spring Onions.

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TEDFORDS5 Donegall Quay, Belfast, Co. Antrim.

Chef/Proprietor: Alan FosterManager: Sharon Foster� [email protected]� www.tedfordsrestaurant.com

� 028 9043 4000 €€€

Chef/proprietor Alan Foster has been cooking here since 2001.Although keeping a low profile his modern fine dining cuisine isarguably amongst the best in the city. Entered into McKenna’s‘100 Best Restaurants 2014’. Famous for fish Tedfords also servesa great steak.LOCATION:On Donegall Quay in Belfast city centre.OPENING HOURS:Lunch: Wednesday - Friday 12.00 - 14.30Dinner: Tuesday - Saturday 17.00 - 21.30Closed Monday, Sunday & Public HolidaysBEST DISH:Curry-roast Monkfish, Coconut-scented Rice,Shellfish Wonton, Stir-fried Wild Garlic, SweetPepper and Salt Caramel.

SC Steak & SeafoodGF40

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COUNTIES CARLOW/CAVAN 21FREDERICK’S RESTAURANT @ MOUNT WOLSELEY HOTELTullow, Co. Carlow.

Proprietor: The Morrissey FamilyManager: Andre HenriquesHead Chef: David Cuddihy� [email protected]� www.mountwolseley.ie

� 059 918 0100 €€€

Frederick's Restaurant at the Mount Wolseley Hotel Carlow isbright and airy, serving imaginative cuisine in a stylish, yetrelaxed setting. Capitalising on its large windows and Terrace, theambiance of Frederick’s Restaurant is effortlessly fresh for theextensive Irish Buffet served in the morning, with a buzzingevening atmosphere at dinnertime. Creative dishes are preparedwith the freshest of locally sourced produce and meats and arecomplemented by an expansive wine list from the Wine Cellars.LOCATION: Just one hour from Dublin/Rosslare/Waterford.OPENING HOURS: Sun - Thurs: 18.30 - 21.00;Fri & Sat: 18.30 - 21.30

BEST DISH:Cajun Spiced Rump of Slaney Valley Lamb,Rosemary scented Fondant Potato, Asparagus,Celeriac Puree and Minted Yogurt.

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Proprietors: James & Cáit CoadyManagers: Nuno MonteiroHead Chef: Alan Foley� [email protected]� www.stephousehotel.ie

� 059 977 3209 €€€

The award-winning Cellar Restaurant’s Head Chef Alan Foley (awardedBridgestone Guides Chef of the Year 2013 by John & Sally McKenna),formerly of Peacock Alley, Sheen Falls Lodge and Chapter One, thinks,talks and breathes food. His philosophy is to use the best local ingredients,organis where possible. The Georgian building is intimate and full ofcharacter also providing a stylish Cocktail Bar with large open fires.Full À La Carte is served in the hotel 7 days a week.LOCATION: On the borders of Carlow, Kilkenny and Wexford, near the M9.OPENING HOURS: Lunch: Thursday - Saturday: 12.30 - 14.30Sunday & Public Holidays: 12.30 - 15.00Dinner: Thursday - Sunday & Public Holidays:18.00 - 21.00BEST DISH:Roast Kilmore Quay Plaice & Scallop, local Escargot,Smoked Bacon, Tarragon Gnocchi.

Classical FrenchEuropeanGF60

THE CELLAR @ THE STEP HOUSE HOTELMain Street, Borris, Co. Carlow.

SLIEVE RUSSELL HOTELBallyconnell, Co. Cavan.

General Manager: Tony Walker� [email protected]� www.slieverussell.ie

� 049 952 6444 €€€

The Setanta Restaurant has a contemporary style with Italian marblefloors & the menu offers a modern selection of world flavours &culinary delights from Irish classics to Italian, Asian & seafooddishes. The Conall Cearnach Restaurant is decorated in a classicstyle & the menu is sophisticated & refined with a selection oftraditional dishes & modern European classics.LOCATION: Ballyconnell, Co. Cavan.OPENING HOURS: Setanta Restaurant: Lunch: 12.00 - 15.00Dinner: 18.00 - 21.15. Conall Cearnach Restaurant: Friday - Sunday:08.00 - 10.30; Dinner: 19.00 - 21.15;Breakfast: Sunday - Thursday 07.00 - 10.00

BEST DISH:Fine food selection from the menus in both ourrestaurants.

SteaksSeafoodSCGF100

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COUNTY CLARE22THE EARL OF THOMOND at DROMOLAND CASTLE HOTELNewmarket-on-Fergus, Co. Clare.

Restaurant Manager: Tony FrisbyHead Chef: David McCann� [email protected]� www.dromoland.ie

� 061 368 144 €€€

Located in the 5�Dromoland Castle Hotel, The Earl of ThomondRestaurant offers the ultimate fine dining experience in a relaxedand elegant setting, adorned with crystal chandeliers andoverlooking the lake. Excellent seasonal menus are availablethroughout the year, using local produce in creating Europeandishes with an Irish flair.LOCATION: Dromoland Castle Hotel, Newmarket-on-Fergus, Co. Clare.OPENING HOURS:Breakfast: Monday - Saturday: 07.30 - 10.00 (Summer);08.00 - 10.00 (Winter)Dinner: 19.00 - 21.30

BEST DISH: Dishes include, Terrine of Foie Gras‘Paysanne,’ Apple Chutney & Toasted Brioche. RoastQuail, Savoy Cabbage, Truffle & Field Mushrooms‘en croute’, John Dory, Grilled Fillet of Beef,Shallot & Garlic Tart with St. Agur Port Sauce.

EuropeanGF85

THE FIG TREE RESTAURANT at DROMOLAND CASTLE GOLF CLUBNewmarket-on-Fergus, Co. Clare.

Head Chef: Derek McCoy� [email protected]� www.dromoland.ie

� 061 368 444 €€€

The Fig Tree Restaurant has access to the 18th century walledgardens, with a patio where patrons can sit out and enjoy thesummer evenings. Our chefs have created menus suited to moreinformal dining while maintaining the same high standards ofcuisine and service as in the Castle.

LOCATION:Dromoland Castle.

OPENING HOURS:Winter: 10:00 - 19:00Spring & Summer: 10:00 - 21:00

BEST DISH:From the grill: Irish Rib Eye, Sirloin and FilletSteaks. Derek’s Toffee Fudge Cake withButterscotch is a must!

SC Modern IrishCuisineGF80

GREGANS CASTLE HOTELBallyvaughan, Co. Clare.

Proprietors: Simon Haden/Freddie McMurrayManagers: Simon Haden/Freddie McMurrayHead Chef: David Hurley� [email protected]� www.gregans.ie

� 065 707 7005 €€€

Gregans Castle is one of the West of Ireland’s premier fooddestinations. New Chef David Hurley’s modern creative skills,flavours and attention to detail are already drawing the critics tothis country house dining room. Local produce features highly onthe table d’hote and tasting menus.

LOCATION:On N67, 5kms south of Ballyvaughan Village.

OPENING HOURS:Monday - Sunday & P. Hols: Lunch 12.30 - 14.30Monday - Sunday & P. Hols: Dinner 18.00 - 21.00

BEST DISH:Whipped St. Tola Goat’s Cheese with Beetroot,Avocado and Black Olive.Wild Irish Venison, Roasted Parsnip, Date Purée andButtered Spinach.

Modern IrishEuropeanGF70

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SHANNIGANS GASTRO PUB @ The Inn at DromolandNewmarket-on-Fergus, Co. Clare.

Proprietor: Dromoland CastleManager: Nico HernandezHead Chef: Fergal McGee� [email protected]� www.shannigans.ie

� 061 368161 €€€

Shannigans has a stunning interior that mixes the best of rusticand contemporary design to give an overall atmosphere that issophisticated but warm. All our menus reflect seasonality, withdishes cooked in a creative yet traditional style. Enjoy lots ofvariation on menus and the daily specials will reaffirm ourcommitment to seasonal cooking.

LOCATION: Located off Exit11 on the M18 motorway.

OPENING HOURS:Open Daily: 11.00 til late.

BEST DISH:Grilled 24 day dry-aged Irish Fillet Steak, FrenchFried Onion, Balsamic Tomato, Flat Mushrooms andBroccoli Stems, Traditional Chips and PeppercornSauce.

GF Traditional IrishRustic120

LONG ROOM @ Trump International DoonbegDoonbeg, Co. Clare.

Proprietor: Trump HotelsManager: Joe RussellHead Chef: Greg Budzyn� [email protected]� www.doonbeglodge.com

� 065 905 5600 €€€

Growing up, the only fish my grandmother served our family wascod. Lightly fried fish combined with delicate sauce and seafoodgives the dish a rich flavour. This cod recipe is easy to cook andperfect to cook time and again at home. This low fat, whitefleshed fish is a saltwater fish which has a flaky texture whencooked. This makes it ideal for baking, frying or grilling.LOCATION:Trump International Doonbeg is located on the edge of the AtlanticOcean, overlooking two miles of pristine beach.

OPENING HOURS:Dinner: Daily 18.30 - 21.30

BEST DISH:Baking Cod, Prawns, Crab Claws, Cockles & Musselsin a White Wine and Mild Garlic Butter Sauce.

InternationalGF83 SC

WILD HONEY INNKincora Road, Lisdoonvarna, Co. Clare.

Proprietors: Aidan McGrath/Kate Sweeney

Head Chef: Aidan McGrath� [email protected]� www.wildhoneyinn.com

� 065 707 4300 €€€

Modern, bistro-style cooking using locally-sourced free-range andorganic produce. Michelin Bib Gourmand for “Good food atreasonable prices.” Two AA Rosettes.LOCATION:From Lisdoonvarna town centre take the N67 Ennistymon road - theWild Honey Inn is 300m on the left.OPENING HOURS:Lunch: Thursday - Sunday 13.00 - 15.30Dinner: Wednesday - Monday and Public Holidays 17.00 - 21.00Sunday 18.00 - 21.00Closed Tuesdays

BEST DISH:Blanquette of rare breed Pork Cheeks, Fricassé ofWild Mushrooms, Gnocchi, Smoked Bacon Velouté.

GF Modern BistroCooking48

COUNTY CLARE 23

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COUNTY CORK24BALLYMALOE HOUSEShanagarry, Co. Cork.

Proprietor / Manager: Allen FamilyPatron: Myrtle Allen� [email protected]� www.ballymaloe.ie

� 021 465 2531 €€€

This long established family run restaurant in a lovely, old,traditional country house serving the best home grown and localfood available. The wine list has an extensive selection ofcarefully chosen wines to complement the food. Member ofThe Blue Book, Good Food Ireland and Georgina Campbell.LOCATION:Situated on the Midleton Road to Ballycotton – 2 miles beyond Cloyne.OPENING HOURS:Lunch: From 13.00 dailyDinner: From 19.00Closed 25th & 26th December & Early January

BEST DISH:Traditional Roast Duck, Sage & Onion Stuffing withBramley Apple Sauce.

Modern IrishEuropeanGF120

CASTLEMARTYR RESORT - THE BELL TOWER RESTAURANTCastlemartyr, Co. Cork.

Manager: Cathal Lynch, General ManagerHead Chef: Kevin Burke� [email protected]� www.castlemartyrresort.ie

� 021 421 9000 €€€

The award-winning Bell Tower Restaurant is relaxed and elegant.It offers the very best of modern Irish cuisine always using the verybest local and seasonal produce.

LOCATION:Castlemartyr is a 20-minute drive from Cork City, along the N25. It liesbetween the East Cork towns of Midleton and Youghal. It also benefitsfrom a close proximity to national routes from Waterford and Limerick.

OPENING HOURS:

Lunch: 12.00 - 18.00Dinner: 18.00 - 21.30

BEST DISH:Roy Kingston’s Fillet of Irish Hereford Beef, PotatoTerrine, Spinach and Garlic Puree, Slow-cookedTurnip, Beef Cheek Beignet and Red Wine Jus.

GF Modern IrishEuropean

60+

CASTLEMARTYR RESORT - FRANCHINI’S RESTAURANTCastlemartyr, Co. Cork.

Manager: Cathal Lynch, General ManagerHead Chef: Kevin Burke� [email protected]� www.castlemartyrresort.ie

� 021 421 9000 €€€

From creative Italian pizzas to pastas and risottos, Franchini’soffers value and an exciting and extensive menu. Located in theheart of the resort, the extensive gardens are the backdrop toFranchini’s ambient atmosphere. Alfresco dining on the terrace isa must.

LOCATION:Located in the resort via its own entrance. Very easily accessible fromthe locality and Cork County.

OPENING HOURS:Daily: 17.30 - 21.30

BEST DISH:Franchini’s foot-long pizza - a twist on thetraditional. Oven-baked on a foot-long dough base,served with a choice of 2 side dishes.

GF ItalianVegetarian

100

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COUNTY CORK26ECO RESTAURANTDouglas, Cork, Co. Cork.

Proprietor: David HalpinManager: Kieran NoelHead Chef: Pat Hayes� [email protected]� www.eco.ie

� 021 489 2522 €€€

Since opening in 1996 ECO has become famous for it’s great foodand friendly staff. An exciting menu of new food ideas fromaround the world, all prepared with the finest local ingredients.

LOCATION:In the heart of Douglas Village a few miles from the city centre.

OPENING HOURS:Monday - Saturday: 12.00 - 17.00; 17.00 - 23.00Sunday & Public Holidays: 13.00 - 21.30

BEST DISH:Cajun Salmon: Deuce of Fresh Salmon Marinatedwith Cajun Spices topped with a Red Onion andMango Sauce with Stir-Fried Vegetables and Potato.

Modern IrishEuropeanSCGF80

RESTAURANT & FOODSTORE MIDLETONT: 021 4632771 • [email protected] OPEN TUESDAY – SATURDAY HOURS 9am - 5pm • DINNER SERVED Thursday, Friday & Saturday

MARKET CAFE ENGLISH MARKET CORKT: 021 4278134 • [email protected]

OPEN MONDAY – SATURDAY (CLOSED SUNDAY) HOURS 08:30 - 17:00 • BREAKFAST 08:30 - 11:00 • LUNCH 12:00 - 16:00

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OPEN MONDAYYA – SFAARS 08:30 - 17:00 • BREAKF ST 08:30 - 11:00 • LUNCH 12:00 - 16:00

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www.golfersguide.ie

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COUNTY CORK 27FISHMARKET RESTAURANT @ THE BLUE HAVEN HOTEL3/4 Pearse Street, Kinsale, Co. Cork.

Proprietor/Manager: Ciaran FitzgeraldHead Chef: Lee Kennedy� [email protected]� www.bluehavencollection.com

� 021 477 2209 €€€

The Blue Haven is famous for its cuisine and service excellence. The baris stylish and comfortable, offering music 7 nights a week during thesummer and 5 nights in winter. It has a delightful bistro, a menu withsuperb choices, with an Irish fair and European influences. The FishmarketRestaurant is stylish, the menu offers classic dishes with a moderntwist. Blue Haven Café is a delightful café serving breakfast & lunch.LOCATION: Kinsale Town Centre.OPENING HOURS: Open 7 Days. Breakfast: 09.00 - 12.00;À la Carte Menu: 12.00 - 22.00Restaurant: 18.00 - 22.00Blue Haven Café: 08.00 - 18.00

BEST DISH:“Fish and Chips” as recommended by LucindaO’Sullivan. Delicious Fresh Fish dipped in ourhomemade Beer Batter, served with Golden FriedChips & a traditional side order of Marrowfat Peas.

EuropeanModern IrishGF80

FLEMINGS RESTAURANTSilvergrange House, Cork, Co. Cork.

Proprietors: Mr & Mrs FlemingManager: Michael FlemingHead Chef: Michael Fleming� [email protected]� www.flemingsrestaurant.ie

� 021 482 1621 €€€

A well-appointed Georgian dining-room provides a fine setting forMichael Fleming’s classical and modern French cuisine. Michael’scooking is invariably excellent, with elegant presentation andservice both attentive and knowledgeable. A visit to a classicalrestaurant like this is a treat.

LOCATION:Main Cork - Dublin Road, at the edge of Cork City.OPENING HOURS:Open for Lunch & Dinner 7 Days a WeekClosed 23rd - 26th December

BEST DISH:Sauté Foie Gras with Timoleague Black Pudding,Calvados, Apple and Pineau de Charente Sauce.

GF80French

European

Hotel Manager: John O’FlynnExecutive Chef: Craig Coady� [email protected]� www.fotaisland.ie

� 021 488 3700 €€€

The delightful Fota Restaurant dining venue has an outdoorterrace for balmy summer evenings and serves a freshly preparedbuffet breakfast as well as bistro style hearty evening meals.Perfect for those returning from a challenging round of golf or aday exploring the local area.

LOCATION:Fota Island Hotel & Spa, Fota Island Resort.

OPENING HOURS:Saturday: 18.00 - 21.30

BEST DISH:Duo of Pork - Crispy Suckling Pork Belly, PoachedPork Fillet, Apple and Pommes Puree, ButteredAsparagus, Sage and Irish Cider Cream Sauce.

BrassiereGF40

FOTA RESTAURANTFota Island Resort, Fota Island, Cork, Co. Cork.

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COUNTY CORK28

.ie

THE HERON’S COVE B&B & RESTAURANTThe Harbour, Goleen, West Cork. GPS N 51º 29’ 45.27” W 9º 42’ 32.73”

Proprietor / Manager: Sue HillHead Chef: Irene Coughlan� [email protected]� www.heronscove.com� www.heroncove.ie

� 028 35225 €€€

BEST DISH:Dunmanus Bay Scallops, panfried and served with aSmoked Bacon Cream Sauce.

IrishSeafoodGF30

Oceanside restaurant with fresh fish and wine on the harbour.Specialising in fresh organic local produce, lobster, crab, steaks, lamband duck. Homemade breads, desserts and ice creams. On The WildAtlantic Way near Mizen Head, Ireland’s most south-westerly point. AARosette. AA Breakfast Award. 2014 - 1 B&B + 1 Dinner (3 course menu)€59.50 pps. 3 course menu €27.50. Á la Carte menu. All diets catered for.LOCATION: Turn left in the middle of Goleen village, down to the harbour.OPENING HOURS: April - September: Nightly from 19.00October - April: Reservations only.Bed & Breakfast, Dinner all year roundClosed Christmas - New Year

HUNTERS RESTAURANTUpper Cork Street, Mitchelstown, Co. Cork.

Proprietor / Head Chef: Robert Mullally� [email protected]

� 025 24746 €€€

Traditional home cooked food, prepared with a modern day flairand served in a friendly and attentive environment by staff whoare committed to ensuring your enjoyment.

LOCATION:Exit at Junction 12/13 off the M8 for Mitchelstown. Located on the MainStreet, it is the last pub in Mitchelstown on route to Cork and the firstpub on route to Dublin.

OPENING HOURS:Open 7 days a weekFood served all day from 10.30 - 23.00

BEST DISH:Best Dish: Pan fried Medallions of Monkfish & freshIrish Scallops served in a Creamy Prawn Casserole.

InternationalModern IrishGF100

JIM EDWARDSMarket Quay, Kinsale, Co. Cork.

Proprietor: Jim EdwardsProprietor: Liam EdwardsHead Chef: Paul O’Callaghan� [email protected]� www.jimedwardskinsale.com

� 021 477 2541 €€€

We are an award-winning restaurant serving the best of fresh localproduce. We provide an extensive Seafood Selection with locallobster being a speciality. Succulent Steaks and Organic Lamb arealso available.

LOCATION:Centre of Kinsale town with outstanding heritage and attractions.

OPENING HOURS:Open 7 days a weekLunch: 12.00 - 15.00; Dinner: 15.00 - 22.00

BEST DISH:Pan-Seared John Dory on a bed of Spinach with aRoasted Nut Butter.

SeafoodSteakGF75

HOFota Island Resort, Fota Island, Cork, Ireland w

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HOTEL SPA GOLF CLUB GOLF ACADEMY LODGESFota Island Resort, Fota Island, Cork, Ireland www.fotaisland.ie Find us on

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COUNTY CORK30

Proprietor/Manager: Donald MorrissyHead Chef: Alex Petit� [email protected]� www.oysters.ie

� 021 427 3777 €€€

Cork City’s only dedicated seafood restaurant using local suppliersfrom The English Market and Skibbereen. As recommended by TheMichelin Guide UK & Irl 2014.

LOCATION:In the centre of Cork City on Lapps Quay.

OPENING HOURS: Tuesday - Saturday: 17.30 - 20.00Closed Monday and Public Holidays.4-course Market Menu on Wednesday evenings €25.00pp.

BEST DISH:Whole Dover Sole ‘on the bone’, Beurre Noisette.

GF Seafood Local120

Oysters @ The Clarion Hotel, CorkLapps Quay, Cork.

THE PEMBROKE SEAFOOD BAR & GRILLat THE IMPERIAL HOTEL, South Mall, Cork City, Cork, Co. Cork.

Proprietor: John FlynnManager: Joe KennedyHead Chefs: Paul McNamee / Alan Carroll� [email protected]� www.flynnhotels.com

� 021 427 4040 €€€

The Pembroke Seafood Bar & Grill offers fine dining in beautiful,spacious elegant surroundings. Seasonal and innovative menusblend Irish and Mediterranean cuisine. Located on the doorstep ofCork’s finest fish and meat markets, our chefs prepare each mealwith the freshest local produce.LOCATION: The Imperial Hotel in Cork City is ideally located 2 mins.from the bus station and the premier shopping commercial district of the city.OPENING HOURS:Monday - Saturday: 12.00 - 15.00; 18.00 - 21.45Sunday: 12.30 - 14.30; 18.00 - 21.00Public Holidays: 18.00 - 21.00

BEST DISH:Pan Roast Monkfish, Sweet Chilli, Coriander &Ginger Butter, Pineapple & Mango Salsa on a bed oflocally sourced Root Vegetables.

SC SeafoodGF120

THE RISING TIDEGlounthaune Village, Cork, Co. Cork.

Proprietor/Manager: Sandra Murphy

[email protected]� www.therisingtide.ie

� 021 435 3233 €€€

The Rising Tide, appropriately for its name and location, has anautical theme. Food is modern Irish, specialising in Seafood andincorporating traditional and new wave fusion fare. All food islocally sourced.LOCATION:The Rising Tide nestles in the secluded village of Glounthaune, besidethe tidal estuary of the River Lee, just 10 minutes east of Cork City onthe old Middleton/Waterford Road.OPENING HOURS:Monday - Thursday: 10.00 - 23.30; Friday - Saturday: 12.30 - 0.30;Sunday: 12.30 - 23.00

BEST DISH:We recommend one of our evening Fish Specialssuch as John Dory/Turbot/Lobster, but the BeerBattered Fish & Chips is a winner every time.

GF80Seafood

Modern Irish

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COUNTY CORK 31ROLF’S COUNTRY HOUSEBaltimore, West Cork, Co. Cork.

Proprietor/Manager: Johannes HaffnerHead Chef: Johannes Haffner

[email protected]� www.rolfscountryhouse.com

� 028 20289 €€€

À la Carte Classic European/French restaurant with AA Rosette2013. Chef Johannes Haffner uses as much locally grown andorganic produce as possible. All pastries desserts and breads arehome made and freshly baked. Our award winning fine diningRestaurant and Wine Bar is located in a 400-year-old building.2 courses €25.50; 3 courses €29.50.LOCATION: On Baltimore Hill before village turn left, 200 metres.OPENING HOURS: Closed Monday & Tuesday.Open 5 days a week: Breakfast 8.00 – 11.00, Lunch (summer only)12.30 – 14.30, Dinner 18.00 – 21.00. March -September. October - March by reservation.BEST DISH:- Scallops flambéd in Cognac & Cream- Loin of Lamb on minted Humus & Rosemary Jus- Crispy Duck on Orange sauce

EuropeanFrench50

PIER ONE @ The Trident HotelWorld’s End, Kinsale, Co. Cork.

Manager:Head Chef:� [email protected]� www.tridenthotel.com

� 021 477 9300 €€€

Kinsale's most spectacularly located restaurant, Pier One hascommanding views over the harbour! With exceptional talent theExecutive Chef and her team have put together an exciting andcontemporary menu combining the freshest of seafood with locally-sourced produce. The cosy Wharf Tavern offers bar food from noonuntil 9pm daily - fresh Seafood is also a speciality here with Musselsand Seafood Chowder. Eat local - get your taste buds "in the know".LOCATION: Overlooking Kinsale Harbour.OPENING HOURS: Dinner: 18.30 - 21.30 in summer months,19.00 - 21.00 during winter.

BEST DISH:Traditional Fish & Chips: locally caught Fish, crispfried in a light batter and served withChips, homemade Tartar Sauce and Lemon.

GF Steak & Seafood90

THE WEIR BISTRO AT THE RIVER LEE HOTELWestern Road, Cork, Co. Cork.

Proprietor: The Doyle CollectionManager: Ruairi O’ConnorHead Chef: Shane O’Sullivan� [email protected]� www.doylecollection.com

� 021 425 2700 €€€

Stunning riverside hotel enjoying views of the weir on the RiverLee. The hotel is light and airy and provides a perfect setting forbreakfast, lunch and dinner for residents and non-residents.

LOCATION:On the banks of the River Lee, within 5 minutes walk of UCC, St. FinBarre’s Cathedral, the City Museum and the Glucksman Art Gallery.

OPENING HOURS:Breakfast: Monday - Sunday: 07.00 - 10.30.Lunch: Monday - Saturday: 12.00 - 14.00.Dinner: Monday - Saturday: 18.00 - 22.00.

BEST DISH:We are delighted to be able to take full advantageof the local English Market here in Cork and peoplereturn for our Seared Fillet of Cod with Pine nuts,Raisins and Roasted Garlic.

EuropeanGF140

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COUNTIES LONDONDERRY/DONEGAL32BEECH HILL COUNTRY HOUSE32 Ardmore Road, Londonderry, BT47 3QP, Co. Londonderry.

Proprietors: Patsy O’Kane/Seamus DonnellyHead Chef: Ryan Burke� [email protected]� www.beechhill.com

� 028 7134 9279 £££

Award-winning restaurant: Georgina Campbell’s Good Food Guide,John & Sally McKenna Best in Ireland, Irish RestaurantsAssociation Best Hotel Restaurant in County Derry. Excellent winelist, professional service in a relaxed and luxurious environment.

LOCATION: 5 minutes from centre of Londonderry, going South off A6below Altnagelvin Hospital.

OPENING HOURS:Breakfast: 07.00 - 10.00Lunch: 12.00 - 14.30; Dinner: 18.00 - 21.30

BEST DISH:Head Chef Ryan Burke uses the freshest localingredients to create mouth-watering seasonaldishes.

EuropeanGF100

BROWNS RESTAURANT1 Bonds Hill, Waterside, Londonderry, Northern Ireland.

Proprietor: Ian OrrManager: Chris ThompsonHead Chef: Ian Orr� [email protected]� www.brownsrestaurant.com

� 028 7134 5180 £££

Browns fine dining restaurant is the North West's first champagnelounge. The restaurant harks back to the golden era of the roaringtwenties with a prominent Art Deco theme running throughout.The owners have tinkered little with the interior of therestaurant, but one major change has be the opening of thequaint but opulent champagne lounge.LOCATION: Waterside, Londonderry.OPENING HOURS:Tuesday - Friday: 12.00 - 15.00; 17.00 - 22.00Saturday: 17.00 - 22.00Sunday: 12.00 - 15.00; Closed Monday

BEST DISH:Pan Seared Scallops, Cauliflower puree, BlackPudding, Oaked Smoked Duck, Figs and Pears.Vanilla Pannacotta with Poached Rhubarb.

Modern IrishEuropeanGF65

BALLYLIFFIN LODGE HOTEL & SPAInishowen, Ballyliffin, Co. Donegal.

Proprietor: Sean KeoghFood & Beverage Manager: Margaret McDermottHead Chef: Carmel Kelly� [email protected]� www.ballyliffinlodge.com

� 074 937 8200 €€€

Dining at the Ballyliffin Lodge & Spa Hotel Donegal offersexceptional value for money accompanied with great food andquality service. Jacks our new open plan Bar & Restaurant hasmenus to suit all. Our Award Winning Chefs makes dining amemorable experience. There is something special for all tastes:buffet, breakfasts, lunch, dinner, afternoon tea or light snacks.

LOCATION:Inishowen, Ballyliffin, Co. Donegal.

OPENING HOURS:Open for Lunch & Dinner 7 Days a Week.

BEST DISH:Grilled Fillets of Lemon Sole, served with Pont NeufPotatoes, Caper, Black Olive, Sunblushed Tomatoand Rosemary Dressing.

GF80Modern IrishEuropean

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COUNTY DONEGAL 33BROWNS ON THE GREEN @ LETTERKENNY GOLF CLUBBarnhill, Golf Course Road, Co. Donegal.

Proprietors: Ian OrrManager: Joseph McCarronHead Chef: Ian Orr/Damian McGettigan� [email protected]� www.brownsrestaurant.com

� 074 912 4771 €€€

Modern fine dining with fantastic views over Letterkenny GolfCourse.LOCATION:Barnhill, Golf Course Road, Letterkenny.OPENING HOURS:Monday & Tuesday: Closed. Wednesday: 17.30 - 21.00Thursday: 12.30 - 15.00, 17.30 - 21.00Friday & Saturday: 12.30 - 15.00, 17.30 - 22.00Sunday: 12.30 - 15.30, 17.30 - 21.00

BEST DISH:Greencastle Scallops, Celeriac Purée,Truffle Dressing.

ModernEuropeanGF60

THE OLDE CASTLE BAR & FISHDECK RESTAURANTCastle Street, Donegal Town, Co. Donegal.

Proprietors: O’Toole Family� [email protected]� www.oldecastlebar.com

� 074 972 1262 €€€

Donegal’s Award-winning Seafood and Steak Pub/Restaurant.

LOCATION:Just off the Diamond in Donegal Town.

OPENING HOURS:Lunch: From 12.00 - 17.00Dinner: From 17.00

BEST DISH:Seafood Platter - Local Oysters and Wild Mussels,Fresh Crabmeat and Lobster - all from Donegal Bay.Slow-cooked Inishowen Lamb Shank.

SeafoodSteaksGF150

SMUGGLERS CREEK INNRossnowlagh, Co. Donegal.

Proprietor: Emily BrowneManager: Mark RushHead Chef: Deirdre Clinton� [email protected]� www.smugglerscreekinn.com

� 071 985 2367 €€€

Nestled high on a cliff edge overlooking Rossnowlagh beach, DonegalBay, Smugglers Creek Inn is a world famous multi-award winningRestaurant & Bar with Accommodation. Head Chef Deirdre Clinton &her team of award-winning chefs have created an exciting and mouth-watering menu. All dishes are freshly prepared and cooked to order.LOCATION: West from Ballyshannon (8 kms) to Rossnowlagh. South ofDonegal Town (15 kms) along N15 to Rossnowlagh.OPENING HOURS:Open 7 days a week during summer.Open all Bank Holidays.Open Friday - Sunday during winter.

BEST DISH:Fresh Mussels, Tea Smoked Duck, Game Terrine,Paupiettes of Lemon Sole, Duo of Venison & Quail,Slow Braised Lamb Shank, Mango & Malibu CremeBrulèe.

Modern IrishSeafoodGF85

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COUNTY DOWN34BALLOO HOUSE1 Comber Road, Killinchy, Co. Down.

Proprietors: Ronan & Jennie Sweeny, Danny MillarManager: Vanessa RodgersHead Chef: Danny Millar� [email protected]� www.balloohouse.com

� 02897 541210 £££

Originally a coaching house dating back to the late 1600s, BallooHouse is nestled in the Co. Down countryside near the shores ofStrangford Lough. It is a beautiful country pub and restaurant thatsuccessfully combines history, tradition and comfort with aforward-thinking attitude and a passion for excellence in food.

LOCATION: 1 Comber Road, Killinchy, Co. Down.

OPENING HOURS: Sunday - Thursday: 12.00 - 21.00Friday & Saturday: 12.00 - 21.30.

BEST DISH:Well-executed heartily-proportioned dishes include:Smoked Haddock, Bacon and Scallion Chowder (perfectwith the home-made Guinness wheaten); Lissara FarmDuck Breast, Fried Duck Egg and Duck Fat Chips.

GF Modern Irish70

THE PARSON’S NOSE48 Lisburn Street, Hillsborough, Co. Down.

Proprietors: Ronan & Jennie SweenyManager: Cait McGeoghHead Chef: Norman Harkness� [email protected]� www.theparsonsnose.co.uk

� 02892 683009 £££

BEST DISH:Pan-seared Hake Fillet, Lemon & Herb Potato Boxty,White Wine and Parsley Creamed Rope Mussels,Local Greens.

GF Modern British70

The Parson’s Nose comes with a pedigree that’s melded into thevery fabric of the building. Built by the First Marquess ofDownshire in the late 1700s this simple but elegant Georgiantownhouse has today been transformed into a characterful andcharming dining pub. The Parson’s Nose has but one primarypurpose - to deliver outstanding food and drink in an atmosphereof genteel hospitality.

LOCATION: 48 Lisburn Street, Hillsborough, Co. Down.

OPENING HOURS: Sunday - Thursday: 12.00 - 21.00Friday & Saturday: 12.00 - 21.30.

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DUBLIN36ALFIE BYRNE’S by Galway Bay BreweryEarlsfort Terrace, Dublin 2.

Proprietor: Conrad DublinManager: Anthony RourkeHead Chef: Dmitry Stroykov� www.galwaybaybrewery.com/alfiebyrnes

� 01 602 8900 €€€

Alfie’s is the latest addition to the Galway Bay Brewery family.This Irish-American themed bar offers casual dining with afantastic atmosphere. Our extensive range of craft beers andwhiskeys do the talking whilst our pool and ping-pong tables allowfor a great evening to be enjoyed by all.LOCATION: The Conrad Dublin on Earlsfort Terrace, directly oppositethe National Concert Hall.OPENING HOURS:Lunch: Monday - Saturday 12.00 - 16.00Dinner: Monday - Thursday 16.00 - 23.30Dinner: Friday - Saturday 16.00 - 00.30

BEST DISH: Hot & Spicy Chicken Wings withhomemade Blue Cheese Dip and Crunchy Celery.Hot & Spicy Sauce is Chef’s own famous recipe.Chicken Wings are available in either 10 or 15.

Pub, CasualGF65

BELLUCCIS ITALIAN RESTAURANT & COCKTAIL BARSweepstake Centre, 22 - 30 Merrion Road, Ballsbridge, Dublin 4.

General Manager: Robbie Fox� [email protected]� www.bellucci.ie

twitter@belluccisD4

� 01 668 9422 €€€

Our mission here at Belluccis is to be the best Italian restaurant inDublin. To provide our guests at all times with the best food,service and drinks and provide an experience that our guests willwant to repeat again and again.

LOCATION: Heart of Ballsbridge

OPENING HOURS: Open all day Monday - Friday: 12.00 - 12.00Breakfast Saturday & Sunday: 09.00 - 13.00Lunch daily from: 12.00Early Bird: 17.00 - 19.00 dailyFull Á La Carte menu daily: 12.00 - 12.00

BEST DISH:Naselli e Gamberi: pan-fried Fillet of Hake on aPrawn and Asparagus Risotto.

ItalianGF150

BEWLEY’S CAFÉ & RESTAURANT78 - 79 Grafton Street, Dublin 2.

Proprietor: Campbell Bewley GroupManager: Paul DwyerHead Chef: Adrienne O’Reilly� [email protected]� www.bewleys.com

� 01 672 7720 €€€

Opened in 1927, Bewley’s famous café on Dublin’s Grafton Streetboasts a rich cultural and architectural heritage and is home tothe magnificent stained glass windows from renowned artistHarry Clarke.LOCATION: In the heart of Dublin, Grafton Street.

OPENING HOURS:Breakfast: Monday - Saturday: 08.00 - 11.30; Sunday: 09.00 - 11.30Lunch/Dinner: Monday - Wednesday: 12.00 - 22.00;Thursday: 12.00 - 23.00; Friday & Saturday: 12.30 - 23.00;Sunday & Public Holidays: 12.00 - 22.00

BEST DISH:Renowned for its fresh coffee, roasted on thefourth floor of the Café, and delicious cakes andpastries made in our in-house bakery.

Modern EuropeanGF350

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DUBLIN 37BIANCONI’S BISTRO232 Merrion Road, Dublin 4.

Proprietor: Tony Macari

� www.bianconisbistro.ie

� 01 219 6033 €€€

Newly re-vamped Bianconi’s Bistro is open seven days a week.Very reasonably priced menu with good quality food, well knownfor its Fillet Steaks, a wide selection of fresh Fish and new Pastadishes in a pleasant and relaxing environment.Our staff are willing to assist your every need.LOCATION:Merrion Road, opposite St. Vincent’s Private Hospital entrance.OPENING HOURS:Monday - Friday: 09.30 - 22.00Saturday: 10.30 - 22.00Sunday: 10.30 - 21.00

BEST DISH:Local Fresh Fish daily and famous for Fillet Steaks.

SC75 European

Manager: Páraic Ó hÉannraichHead Chef: Pól Ó hÉannraich� [email protected]� www.bloombrasserie.ie

� 01 668 7170 €€€

Bloom Brasserie & Wine Bar, a modern, fresh, tastefully designedrestaurant, is owner-operated by two young Dublin brothers whobelieve in delivering a fantastic dining experience for all their guests.Pól believes in creating the finest of dishes using locally sourcedingredients and preparing them simply. Páraic and his team will greetyou on your arrival and his unique, sincere style of service will leaveyou with a strong desire to return. Bloom caters for those looking forhigh quality food and wine in a warm and friendly atmosphere.LOCATION: Upper Baggot Street, Dublin 4.OPENING HOURS:Monday - Friday: Lunch: 12.00 - 14.30; Dinner: 17.00 - 22.30Saturday: Dinner: 16.00 - 23.00Closed Sunday & Public Holidays

BEST DISH:Chargrilled Haunch of Venison, Parsnip Purée, RoastChestnuts, Game Jus.

SC EuropeanFrenchGF75

BLOOM WINE BAR & BRASSERIE11 Upper Baggot Street, Dublin 4.

THE BLUE ORCHIDThe Coach House, Ballinteer Ave., Ballinteer, Co. Dublin.

Manager: PattiHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 296 6113 €€€

Sawadee - Welcome to The Blue OrchidOpened in March 2013 and boasts an excellent À la Carte menu aswell as an extensive Teppanyaki menu. Try the Teppanyakiexperience at Blue Orchid and enjoy contemporary Thai food in atranquil setting. Its philosophy is to keep things simple, classicand fresh with a modern twist. Our Executive Chef Saki iscommitted to producing wholesome meals and the key to thedistinctive taste of each dish lies in the balance of spices and herbs.Early Bird: 3 courses Wed - Sun €16.99 & Sat & Sun 17.00 - 19.00.LOCATION: Beside the Coach House, Ballinter Ave, BallinteerOPENING HOURS: Wed - Sun & B.Hols 17.00 till late (last orders 22.00)

BEST DISH:Everything from the Teppanyaki Menu.

GF Thai75

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DUBLIN38THE BLUE ORCHIDNewtown Park Avenue, Blackrock, Co. Dublin.

Manager: NuiHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 283 6601 €€€

Sawadee - Welcome to The Blue OrchidAuthentic Thai food is at its best. Dine in, dine out, pick-up anddelivery all catered for. A perfect place to experience contemporaryThai food in a tranquil setting. Our philosophy is to keep thingssimple, classic and fresh with a modern twist. Our Executive ChefSaki is committed to producing wholesome meals and the key to thedistinctive taste of each dish lies in the balance of spices and herbs.Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.LOCATION:Halfway down Newtown Park Avenue, Blackrock.OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00)

BEST DISH:Stir-fried Beef with Soy sauce, Bell Peppers andBroccoli.

GF Thai60

THE BLUE ORCHIDStepaside Village, Stepaside, Co. Dublin.

Manager: SamHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 294 8000 €€€

Sawadee - Welcome to The Blue OrchidAuthentic Thai food at its best. Dine in, dine out, pick-up anddelivery all catered for. A perfect place to enjoy contemporary Thaifood in a tranquil setting. Our philosophy is to keep things simple,classic and fresh with a modern twist. Our Executive Chef Saki iscommitted to producing wholesome meals and the key to thedistinctive taste of each dish lies in the balance of spices and herbs.Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.LOCATION:In the heart of Stepaside Village.OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00)

BEST DISH:Penang Curry - a full bodied curry from the heart ofThailand.

GF Thai45

BOULEVARD CAFE27 Exchequer Street, Dublin 2.

Proprietor: Fintan O’ReillyHead Chef: Fernando Castillo� [email protected]� www.boulevardcafe.ie

� 01 679 2131 €€€

Boulevard Café is one minutes walk from Grafton Street onExchequer/Wicklow Street, within the heart of Dublin city centrerestaurant and entertainment district. Established in 1996 it has areputation for offering great European/Med style food in arelaxed, romantic, vibrant setting. Early Bird: 2 courses at €18.95is renowned for being the best value for quality in the city.LOCATION: Just off Grafton Street.OPENING HOURS:Monday - Tuesday: 12.00 - 21.00; Wednesday - Thursday: 12.00 - 22.00;Friday - Saturday: 12.00 - 23.00;Sunday & Public Holidays: 12.00 - 21.00

BEST DISH:Pork Belly: Our regulars’ favourite, slowly roasted,marinated in a sticky Balsamic Dressing, Rocket &Pine Nut Salad.

EuropeanMediterraneanSCGF95

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BRASSERIE SIXTY666 South Great George’s Street, Dublin 2.

Proprietor: Vincent MelinnManagers: Elaine Nolan/Anthony NolanHead Chef: Malcolm Starmar� bookings @brasseriesixty6.com� www.brasseriesixty6.com

� 01 400 5878 €€€

Sixty6 is a stylish and busy restaurant with fantastic surroundingsand atmosphere. All our food is cooked to order using only thefinest ingredients, that’s why our Rib Eye, our Calamari, ourMonkfish and also our Rotisserie Meats all taste so good. Thedifference is on the plate.LOCATION: Located in the heart of Dublin’s busy restaurant & shoppingdistrict, also a stone’s throw from Grafton Street.OPENING HOURS: Mon - Thurs: Lunch: 12.00 - 16.00; Dinner: 16.00 - 22.00.Friday: Lunch: 12.00 - 16.00; Dinner: 16.00 - 23.00. Sat: Brunch: 10.00- 16.00; Dinner: 16.00 - 23.00. Sun & P. Hols:Brunch: 10.00 - 16.00; Dinner: 16.00 - 22.00

BEST DISH:Chicken Skewer marinated in Yoghurt, Cumin, Chilliand Poppy Seed with Guacamole and Pitta Breadstuffed with sixty6 Coleslaw.

Modern EuropeanRotisserieSC200

BROOKWOOD141 Lower Baggot Street, Dublin 2.

Proprietors: Laura PeatManager: Corina Sopson

[email protected]� www.brookwooddublin.com

� 01 661 9366 €€€

Big steaks, fresh seafood and choice beverages in the heart ofbuzzing Baggot Street.

LOCATION:141 Lower Baggot Street, Dublin 2.

OPENING HOURS:Monday - Friday: 12.00 til lateSaturday: 17.00 til lateClosed: Sundays and Public Holidays

BEST DISH:Our 28oz Porterhouse Steak.

SC Steaks & SeafoodGF70

Proprietor: Peter CavistonManager: Hannah MooreHead Chef: Noel Cusack� [email protected]� www.cavistons.com

� 01 280 9245 €€€

This is purely a fresh seafood restaurant. Straight from the Atlanticwaters, our motto is “Let the fish do the talking”. Voted Best FishRestaurant in Ireland by The Guardian Newspaper. GeorginaCampbell 10th Annual Award 2008 for creativity with Irish Fish food.LOCATION: Glasthule Village, approx. 300 yards fromGlasthule/Sandycove DART Station. Turn right outside station and walkto main junction.OPENING HOURS:Tues - Sat: Lunch sittings 12.00; 13.30; 15.00, kitchen closes 15.20.Thurs - Sat: Dinner sittings 18.00; 20.15Closed Sunday & Monday.

BEST DISH:Whole Black Sole on the Bone Meuinere.

SeafoodGF30

CAVISTONS SEAFOOD RESTAURANT58/59 Glasthule Road, Sandycove, Co. Dublin.

DUBLIN 39

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DUBLIN40

Proprietor/Chef: Kevin Arundel� [email protected]� www.thechophouse.ie

� 01 660 2390 €€€

Buzzing Brasserie leading towards French style and finished withtouches of Chelsea/Fulham. Member of Eurotoques. 2012 GastroPub of the Year - Restaurant Association of Ireland, 2012 BestGastro Pub - Good Food Guide, 2013 Michelin - only recommendedGastro Pub in Dublin, 2014 Top 100 Restaurants in Ireland.LOCATION: Ballsbridge, Dublin 4.OPENING HOURS: Lunch: Monday - Friday: 12.00 - 14.30Dinner: Monday - Friday: 18.00 - 22.00Dinner: Saturday: 17.00 - 22.00Sunday: 13.00 - 20.00Artichoke Room available to hire.

BEST DISH:Fillet of Dundalk Beef, Watercress and PotatoPuree, Tempura of Oysters and Béarnaise Glaze,Veal and Red Wine Jus.

50 EuropeanGF

THE CHOP HOUSE2 Shelbourne Road, Ballsbridge, Dublin 4.

CITRON @ THE FITZWILLIAM HOTELSt. Stephen’s Green, Dublin 2.

Proprietors: The Fitzwilliam HotelManager: Kevin CarrollHead Chef: Philip Mahon� [email protected]� www.fitzwilliamhotel.com

� 01 418 5525 €€€

Ideally located on the mezzanine level of The Fitzwilliam Hotel.Boasting contemporary Irish cuisine prepared by Philip Mahon,Citron is a wonderful choice for foodies or those looking for valuedining in the heart of Dublin.LOCATION:City centre on St. Stephen’s Green. Citron is located on the mezzaninelevel of the Fitzwilliam Hotel.OPENING HOURS:Lunch: Monday - Saturday 12.30 - 14.30Dinner: Daily 17.30 - 22.00

BEST DISH:Daube of Beef with Celeriac, Rye Crumb andHazelnut.

Modern IrishGF80

CLEAVER EAST by OLIVER DUNNE6 - 8 East Essex Street, Temple Bar, Dublin 2.

Proprietor: Oliver DunneManager: Graham DunneHead Chef: Oliver Dunne� [email protected]� www.cleavereast.ie

� 01 531 3500 €€€

Cleaver East is a tasting plate restaurant serving a combination ofsweet and savoury tasting plates, innovatively presented; offeringa unique tasting experience.LOCATION:Situated in the heart of Ireland’s capital city, on East Essex Street, inthe popular area of Temple Bar.OPENING HOURS:Lunch Wednesday - Saturday & Public Holidays: 12.30 - 14.30Dinner Monday - Saturday & Public Holidays: 17.30 - 22.30Lunch Sunday: 14.00 - 18.45. Dinner Sunday: 19.00 - 21.00Closed for lunch Monday & TuesdayBEST DISH:Lobster Dumplings, Oriental Mushrooms andLemongrass Broth.

SCGF IrishInternational130

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DUBLIN 41

Proprietor: Aziz & Eva NouhirManager: Sylvia

[email protected]� www.dadarestaurant.ie

� 01 617 0777 €€€

Moroccan cuisine restaurant & Moroccan food is considered to beone of the richest in the world: inspired by many cultures &civilizations across Africa, Europe & further East, in particular theflavours of the Moorish kitchens of Northern Africa & SouthernSpain. Our Moroccan chefs apply their years of experience cookingin some of the finest restaurants in North Africa & Europe.LOCATION: 45 South William Street, Dublin 2.OPENING HOURS:Monday - Friday: 17.00 - Late; 18.00 - 22.30Saturday: 12.30 - till lateSunday & Public Holidays: 14.30 - till late

BEST DISH:Various unique dishes offering a fusion of authenticMoorish-inspired cuisine.

SC MoroccanGF120

DADA RESTAURANT45 South William Street, Dublin 2.

DARWIN’S RESTAURANT80 Aungier St, Dublin 2.

Proprietor: Amy O’BrienManager: Amy O’BrienHead Chef: Ciprian Isbanda� [email protected]� www.darwins.ie

� 01 475 7511 €€€

Darwin’s Restaurant offers contemporary international cuisinewith an extensive menu catering for ‘carnivorous, coeliac andvegetarian’ diners. Darwin’s prides itself on its certified IrishAngus beef and local produce.LOCATION:Just a few hundred metres from St. Stephen’s Green in the heart ofDublin City, close to Grafton Street and only minutes from Temple Bar,Darwins is the perfect choice for every occasion.OPENING HOURS:Open Monday - Saturday: 17.00 - lateClosed Sundays and Public HolidaysBEST DISH:“What she got in Darwin's was sensational, withoutquestion the most tender and delicious lamb she or I hadever encountered. It was so good I asked to speak to thechef to ask how it had been done.” Paolo Tullio

GF130 Steak/VegetarianSC

DAX RESTAURANT23 Pembroke Street Upper, Dublin 2.

Proprietor/Manager: Olivier MeisonnaveHead Chef: Conor Dempsey� [email protected]� www.dax.ie

� 01 676 1494 €€€

Dax Restaurant offers an intimate fine dining experience, usingthe best Irish and continental artisan ingredients to producerefined, modern French dishes. The cuisine is supplemented by anexcellent wine list and value for money can be found in its lunchand table d’hôte menus.LOCATION:8 minutes walk from Grafton Street.OPENING HOURS:Tuesday - Friday: Lunch: 12.30 - 14.30Tuesday - Saturday: Dinner: 18.00 - 22.30

BEST DISH: Glazed milk-fed Veal Cheek, CeleriacFondant, Caramelised Pear, Baby Leek, ConfitGarlic, braising juice. Tartar of organic IrishSalmon, Pickled Wakame, Preserved Mandarin,Dashi Jelly, Wasabi Crème Fraîche.

FrenchEuropeanSC65

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DUBLIN42DIEP LE SHAKER55 Pembroke Lane, off Pembroke Street, Dublin 2.

Directors: Matthew, Matt & Alex FarrellHead Chef: Bradley Stoward� [email protected]� www.diep.net

� 01 661 1829 €€€

Diep Le Shaker is celebrating 15 years in business with its award-winningcuisine, delicious cocktails and addictive atmosphere. The restaurant hasagain received the Thai Select Premium Certification from the Thaiembassy in London for reaching a specific standard in cooking methodsand service. Head chef Brad Stoward continues to evolve Diep Le Shaker’smenu further with regular trips to Bangkok, resulting in the purest Thaidishes with only the finest ingredients. Early Bird Specials.LOCATION: 55 Pembroke Lane, Off Pembroke Street, Dublin 2.OPENING HOURS: Lunch: Tues - Thurs: 12.00 - 14.30; Fri: 12.00 - 17.00Dinner: Tues - Wed: 17.00 - 22.30;Thurs - Fri: 17.00 - Late; Saturday: 17.00 - Late

BEST DISH:Pla Neung Manow: Whole Steamed Sea Bass infusedwith Lemongrass and Coriander, served with FreshLime, Galangal, Garlic, Chilli and Fish Sauce.

ThaiSCGF120

DYLAN RESTAURANT @ DYLAN HOTELEastmoreland Place, Dublin 4.

Proprietor: Fylan CollectionManager: Gráinne RossHead Chef: Nathan Dimond� [email protected]� www.dylan.ie

� 01 660 3000 €€€

Dylan Restaurant is a vibrant yet relaxing space which boasts twofabulous outdoor terraces. Executive Chef Nathan Dimond focuseson great tasting dishes using simple, top quality ingredients.This compliments the informal and relaxed dining ambiance.Table D’Hote Menu: Tuesday – Sunday: €38.50;Lunch: Wed – Sat: €18.50; Sunday Brunch: À La Carte Menu.LOCATION: Off Upper Baggot Street, 10 mins walk to St. Stephen’s Green.OPENING HOURS: Lunch: Wednesday – Saturday: 12.30 – 14.30Dinner: Tuesday – Thursday: 18.00 – 22.00; Friday & Saturday: 18.00 – 23.00Sunday Brunch until 18.00Sunday Dinner until 21.00

BEST DISH: Home-Cured Clare Island Organic Salmonwith Dill Crème Fraiche, Caperberries & Lemon.Grilled Lobster with Chunky Chips & Béarnaise Sauce.Madagascan Bourbon Vanilla Panna Cotta with CitrusFruit Terrine.

GF Modern Irish70

Manager: Geoff GrahamHead Chef: Dylan McGrath� [email protected]� www.fadestreetsocial.com

� 01 604 0066 €€€

Fade Street Social is an ambitious new project incorporating tworestaurants in Dublin under one roof; The Gastro Bar and TheRestaurant (Traditional Irish Restaurant), along with a relaxed rooftop Wintergarden. Fade Street Social Irish restaurant celebratesIrish food and character.LOCATION: Fade StreetOPENING HOURS: Restaurant : Lunch: Monday - Friday 12.30 - 14.30;Dinner: 7 days a week 17.00 - 22.30Gastro Bar: Lunch: Saturday/Sunday & BankHols. from 13.00 & through dinner.Dinner: 7 days from 17.00 - 22.30

BEST DISH:Veal Chop for two with Dublin Bay Prawns andChervil, great creamy Mashed Potatoes withcreamed Kale and a Pickled Carrot and TarragonSalad.

SC EuropeanGF120

FADE STREET SOCIALFade Street, Dublin 2.

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Food Emporium & Restaurant58/59 Glasthule Road, Sandycove, Co. Dublin.T: 01 280 9120 (shop) 01 280 9245 (restaurant)E: [email protected] W: www.cavistons.com

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DUBLIN44FAHRENHEIT GRILL @ CLONTARF CASTLE HOTELCastle Avenue, Clontarf, Dublin 3.

General Manager Hotel: Mark LongManager: Lorraine GaviganHead Chef: Stuart Heeney� [email protected]� www.clontarfcastle.com

� 01 853 4363 €€€

Fahrenheit Grill is regarded as one of the finest restaurants inDublin. Specialising in dry aged beef and fresh fish, with producethat is sourced from exceptional local suppliers to ensurefreshness and quality of flavour.LOCATION: Situated just 10 minutes from Dublin City Centre in theoriginal part of the luxurious 12th century Clontarf Castle Hotel.OPENING HOURS:Breakfast: Monday - Friday: 06.30 - 10.30; Saturday - Sunday: 07.30 - 11.00.Dinner: Sunday - Thursday: 17.30 - 22.00;Friday - Saturday: 17.30 - 22.30Private Bookings available also.

BEST DISH:Duck Two Ways: Pan Seared Breast and Confit Leg,Carrot & Orange Puree, Wilted Spinach, Vanilla Jus.

GF90SteakSeafood

THE GABLES RESTAURANTFoxrock Village, Dublin 18.

Proprietor: Jim & John McCabeHead Chef: Juan Luis Casero� [email protected]� www.mccabeswines.ie

� 01 289 2174 €€€

BEST DISH:A varied menu with something to suit everyone.Lots of interesting daily specials and an awardnominated healthy childrens menu.

European70

Brasserie restaurant & wine bar situated in a Victorian ‘Gable’building. Breakfast, lunch & dinner served 7 days, very popularbrunch at weekends and a tapas menu also available. Over 200 winesavailable from McCabes quality range. Great value 2-course lunch€17.50, soup & wrap €10, €19.95 for two courses available all nightevery night and even better a special Early Bird Wine List appliesbetween 17.00 - 19.00 daily with prices as low as €10 per bottle.LOCATION: Foxrock Village, Dublin 18.OPENING HOURS: Monday - Thursday: 08.00 - 21.30; Friday: 08.00 - 22.00;Saturday: Brunch: 09.00 - 16.00; Dinner: 17.00 - 22.00Sunday: Brunch: 10.00 - 16.00; Dinner: 17.00 - 20.00

Proprietors: John & Ciaran Gleeson� [email protected]� www.gleesons.ie

� 01 288 0236/ 0361 €€€

Gleesons have added a food corner on the front of their pub/restaurant and features their homemade meals, desserts, breadsand salads to take home. Extensive off-licence, Overall Winner -National Bar of the Year 2011, 2012 and Best Local Bar. Eachlounge has been renovated very tastefully, new lunch and eveningmenus, a new pool room and a morning coffee area that opensat 8am.LOCATION: Booterstown Ave., Blackrock, a few hundred yards from theDART station. Free customer parking.RESTAURANT OPENING HOURS:Food served all day.

BEST DISH:Chicken Piri Piri, Marinated Chargrilled ChickenBreast with Rocket, Parmesan, Toasted Pine Nutsand Balsamic Dressing, served with Baked Potato.

GF European150

GLEESONS OF BOOTERSTOWNBooterstown Ave., Blackrock, Co. Dublin.

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OPEN 7 DAYS A WEEK

LUNCH 12-5PM

DINNER 5PM TO LATE

PRE-THEATRE MENU

AVAILABLE DAILY

FROM 5PM

Pre-Theatre Menu available daily from 5pm

2 Courses €17.503 Courses €20

All cocktails €7 every Sunday & Monday

Thai Tapas available in our Cocktail Lounge

AWARD WINNING COCKTAILS SERVED UNTIL LATE IN OUR LUXURIOUS LOUNGE

OUTSTANDING MODERN T HAI/AS IAN C UIS INE IN KOH RE STAURANT

“Top class cocktails and modern Thai/Asian cuisine served in a New York style cocktail lounge and restaurant”

“The Manhattan... is a thing of wonder”

“Trendy glitzy Dublin eateries tend to focus more on style than substance but Koh breaks the rule. It serves some outstanding Asian food and cocktails”

6/7 Jervis Street, Millennium Walkway, Dublin 1

T +353 1 814 6777 E [email protected]

www.koh.ie www.menupages.ie

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DUBLIN46GOOD WORLD18 South Great George’s Street, Dublin 2.

Manager: Jason Ngai� [email protected]

� 01 677 5373 €€€

The Good World restaurant has been established since 1991.Dim Sum and Cantonese cuisine is what we do best. We offerlunch and early bird specials as well as a special dinner for 2.We cater for large groups.

LOCATION:Dublin city centre.

OPENING HOURS:Open 7 Days: 12.00 - 24.00

BEST DISH:Dim Sum, the house speciality.

ChineseGF70

THE GRILLAT THE CASTLEFitzpatrick Castle Hotel, Killiney, Co. Dublin.

Proprietor: Eithne FitzpatrickHead Chef: Philip Whittle� [email protected]� www.fitzpatrickcastle.com

� 01 230 5400 €€€

With its own separate entrance The Grill At The Castle is a livelystylish contemporary restaurant, serving fresh local produce toperfection! Located alongside the Dungeon Bar in the originaldungeons of the castle where there is excellent live music mostweekends. Piano bar, jazz, traditional.LOCATION:20 minutes DART ride from the city centre and within walking distanceof Dalkey heritage village. Free parking and WiFi.OPENING HOURS:Monday - Saturday: 18.00 - 22.00Sunday/Bank Holidays: 17.00 - 21.30

BEST DISH:The Menu showcases a mouth-watering selection ofchar-grilled Irish Steaks, Seafood and Ribs.

Modern IrishEuropeanGF85

THE HEN HOUSE RESTAURANTThe Pavilion, Seafront, Dun Laoghaire, Co. Dublin.

Proprietor: G & R CampbellManager: Kate PavlovaHead Chefs: Adam Brack-Sinnott & Slawack Harezlak� [email protected]� www.thehenhouse.ie

� 01 663 6611 €€€

Wood-grilled chicken, steaks and great daily fish specials. A trulyfamily-friendly restaurant, amazing atmosphere, live music on Fridayevenings, something for everyone. Semi-private booths available.LOCATION:On the seafront in Dun Laoghaire - 1 minute from the bus/DART station.Outdoor seating and car parking.OPENING HOURS:Summer Hours: Monday - Sunday Lunch 12.00 - 17.00, Dinner 17.00 - 21.00.Winter Hours: Monday - Sunday 12.00 - 15.00, Dinner 17.00 - 20.00Closed Mondays: November/December/January/February.Early Bird Every Night: 2 courses €16.95, 3 courses €19.95.

BEST DISH:Half a Roast Chicken/Malaysian Chicken/SeafoodPie - the list of Hen House classics. ChickenTenders, Special Ciabattas, Home-made Soups,Duck, Steaks.

European SeafoodSC9595

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KAJJAL Sister Restaurants: Kinara - Clontarf 833 6759, Kinara Kitchen - Ranelagh 406 0066

7 The Green, Malahide, Co. Dublin.

Proprietors: Sean Collender & Shoaib YunusManager: Inder Jit SinghHead Chef: Rayman Hossan� [email protected]� www.kajjal.ie

� 01 806 1960 €€€

Pakistani and Eastern cuisine.

Early Bird and Ethnic Tapas available.

LOCATION:Centre of Malahide village.

OPENING HOURS:Open 7 Days a week:Early Bird: 16.00 - 19.00 Monday - ThursdayLunch: 12.00 - 16.00Dinner: 17.00 - 23.00

BEST DISH:Nehari Gosht: A very popular dish, eaten daily inthe homes of Karachi and Pakistan. Large chunks ofTenderloin Beef in a spiced Light Curry Sauce.

Pakistani70

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DUBLIN 47

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DUBLIN48ANNADALE COTTAGELeixlip Road, Lucan, Co. Dublin.

Manager: Mandy Tang� [email protected]� www.annadalecottage.com

� 01 628 0688 €€€

Annadale cottage specialises in Fine Chinese Cuisine and we believethe true taste of each dish is very important so we take great pridein our food being completely free of MSG. Stunning interior withemperor-like comfortable brown leather chairs, marble tables andfine cutlery with white engraved plates will guarantee an enjoyablefine dining experience. Perfect for all occasions, big or small.

LOCATION: In Lucan village, close to the Maxol Garage.

OPENING HOURS:Monday - Saturday: 17.00 - 23.30Sunday: 13.30 - 23.00

BEST DISH:Prawn Noodle Wrap. Marinated Prawn wrapped infine Crispy Noodles served with Thai Sweet ChilliSauce.

ChineseGF

KA SHING12A Wicklow Street, Dublin 2.

Manager: John Woong� [email protected]� www.kashing.ie

� 01 677 2580 €€€

We ensure each guest receives prompt, professional and friendlyservice. Stunning interior with beautifully carved chairs, marbletables and mosaic walls for all our guests and staff. Nutritious,quality ingredients make each dish delicious. Fine Chinese cuisinewith all the classic dishes and some innovative ones to tickle yourtaste buds. We invite you to come dine with us for a memorableexperience. This restaurant is perfect for all occasions.

LOCATION: Dublin 2, on Wicklow St., across the road from Brown Thomas.

OPENING HOURS:Monday - Sunday: 12.00 - 23.00

BEST DISH:Mango Duck. Sliced Roast Duck marinated withFresh Mango to produce a sweet, succulent sauceand delightful taste.

ChineseGF

KINARA Sister Restaurants: Kajjal - Malahide 806 1960, Kinara Kitchen - Ranelagh 406 0066

318 Clontarf Road, Dublin 3.

Proprietors: Sean Collender & Shoaib YunusManager: Khalfan AzizHead Chef: Arshad Ansari� [email protected]� www.kinara.ie

� 01 833 6759 €€€

High class Pakistani restaurant offering original, traditional andorganic dishes. Magnificent views of Dublin Bay. Ideal location onthe Clontarf Road. Gift vouchers available.

LOCATION:Opposite Bull Island on the Clontarf Road.

OPENING HOURS:Open 7 Days a weekLunch: Thursday - Sunday 12.00 - 16.00Dinner: 7 Days a week 17.00 - 23.00Early Bird: Monday - Thursday with 3 courses 17.00 - 20.00

BEST DISH:Nehari Gosht: A very popular dish, eaten daily inthe homes of Karachi and Pakistan. Large chunks ofTenderloin Beef in a spiced Light Curry Sauce.

Pakistani75

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DUBLIN 49KINARA KITCHEN Sister Restaurants: Kinara - Clontarf 833 6759, Kajjal - Malahide 806 1960

17 Ranelagh, Dublin 6.

Proprietors: Sean Collender & Shoaib YunusManager: Ranbir SinghHead Chef: Rajendra Mohite� [email protected]� www.kinarakitchen.ie

� 01 406 0066 €€€

Kinara Kitchen opened in Ranelagh village during October 2010and has added to the great choice of eateries in Ranelagh Village.

LOCATION:

Opposite Superquinn in Ranelagh Village.

OPENING HOURS:Open 7 Days a weekEarly Bird: 16.00- 20.00 Monday - ThursdayLunch: 12.00- 16.00Dinner: 17.00 - 23.00

BEST DISH:Mughlai Murghi: Breast of Chicken Pieces flavouredwith Coconut Milk and Aubergine with choppedOnions and Peppers. Finished with a touch ofGinger.

PakistaniEastern75

Proprietors/Managers: Conor Sexton/Conor Kilkenny

[email protected]� www.koh.ie

� 01 814 6777 €€€

A stylish Cocktail Lounge with award-winning cocktail barmen andan extensive craft beer and whisky selection. The restaurantserves modern Thai/Asian food at reasonable prices with a wine listexpertly chosen to match the delicate subtle Asian flavours.

LOCATION: In the heart of Dublin City on the fashionable MillenniumWalkway, which runs from the River Liffey to the Jervis Street Luas stop.

OPENING HOURS: Lunch: Monday - Friday: 12.00 - 17.00Saturday & Public Holidays: 13.00 - 17.00Dinner: Mon - Thurs, Sun & P. Hols.: 17.00 - 23.00Friday & Saturday: 17.00 - Midnight

BEST DISH:Thai-style Roast Chicken Kai Yaang, marinated for24 hours in a blend of Thai herbs and spices, servedwith Sticky Thai Rice, Papaya Salad and DippingSauces.

SC Modern ThaiAsian CuisineGF200

KOH RESTAURANT & COCKTAIL BAR6-7 Jervis Street, Millennium Walkway, Dublin 1.

L’ECRIVAIN RESTAURANT109a Lower Baggot Street, Dublin 2.

Proprietors: Derry & Sallyanne ClarkeHead Chef: Derry Clarke� [email protected]� www.lecrivain.com

� 01 661 1919 €€€

l’Ecrivain Restaurant – a Michelin star dining experience ataffordable prices.

LOCATION:5 minutes walk from St. Stephen’s Green.

OPENING HOURS: Closed Sunday & Public HolidaysLunch: 12.30 - 14.00Dinner: Monday - Saturday: 18.30 - 22.30

BEST DISH: Hand Dived Scallops, Smoked Tomatoes& Squid, Black Olive Tuile, Tomato Essence, andBasil Oil. Hereford Beef Assiette Fillet, Braised OxCheek, Shredded Tongue, Pickled Vegetable,Marrow Bread Crumb and Smoked Garlic.

FrenchModern IrishGF120

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COOKING WITH CREAM

Avonmore Cooking Cream: half the fat of ordinary creamAvonmore Cooking Cream, like all the creams in the Avonmore product range, ismade in County Kildare using fresh Irish milk supplied by a select panel ofapproved dairy farmers, but what sets it apart is that it has 50% less fat thanstandard cream. Yes, you read that right. With half the fat you might think thatyou get half the flavour or half the thickness; wrong and wrong. That’s thegenius of this product. Avonmore Cooking Cream has a smooth, thick consistencyand tastes just like full fat cream so home chefs need not fret that they arecompromising on taste or texture. They aren’t.Serious home chefs might be wondering how the half-fat formula reacts to heat –every chef’s nightmare is, after all, the sauce splitting! Again, no need to fret;Avonmore Cooking Cream is heat-resilient and is therefore able to withstandhigher cooking temperatures than regular cream.

Avonmore is proud to celebrate Ireland’s home cooksLast year’s first ever Avonmore Cook & Taste Awards saw domestic gods andgoddesses submit their signature dishes to be judged by sunny celebrity chef,Rozanne Stevens, with €1,000 in cash for the winner. Celebrating home cookingat its best, the competition sought simple, home-cooked recipes using Avonmore’swide range of products including milk, butter, cheese and of course cream.First prize went to Concellia Pearse from Limerick for her dish, ‘CitrusEnhancements’, an elegant dessert based on a classic lemon posset made withAvonmore Fresh Cream.

…and celebrity chefsTo acknowledge the wealth of top-class food writing in Ireland, Avonmoresponsors the cookery book category in the Bord Gáis Energy Irish Book Awards.Last year’s winner was the Grande Dame of Irish gastronomy, Darina Allen, for 30Years at Ballymaloe, her beautiful account of the birth and development of theoriginal Irish cookery school. You’ll have to wait till the autumn for this year’sshortlist, which will be announced in October 2014. You can then vote for yourfavourite cookbook at www.irishbookawards.ie

Discover the creams of the cropThe Avonmore range includes the ever popular and versatile Fresh Cream,Freshly Whipped Cream which can be spooned directly over your favouritedessert, Avonmore Sour Cream for a tangy quality and Fresh Dessert Creamwhich won gold medal at last year’s Blas na hÉireann awards.Avonmore’s website www.cookwithavonmore.ie and Facebook pagehttps://www.facebook.com/CookWithAvonmore are full of tips, competitionsand of course great recipes for seasonal starters, main courses and desserts.Don’t miss Rozanne Stevens demonstrating her recipes on the website’s cookery channel.

50

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DUBLIN52LES FRÈRES JACQUES74 Dame Street, Dublin 2.

Proprietor: Jean Jacques Caillabet

Pinterist: www.pinterest.com/lfjdublin� [email protected]� www.lesfreresjacques.com

� 01 679 4555 €€€

Since 1986 Les Frères Jacques has given customers a true taste ofFrance. Only the best establishments have been selected as Member’sof BIM Seafood Circle & the commitment to quality is signature toLes Frères Jacques. Meat dishes also available. 50% discountMonday & Tuesday on every full bottle of wine from our list.LOCATION: Beside Olympia Theatre – across from Dublin Castle.OPENING HOURS:Monday - Friday: Lunch: 12.00 - 14.30 (2/3 Courses €18/€23);Monday - Saturday: Dinner: 18.00 - 22.00 (Set Dinner Menu 3 Courses €30);Monday - Saturday: Dinner: 18.00 - 19.00(2/3 Courses €20/€25). Closed Sunday.BEST DISH:Slowly Pan Fried Black Sole served whole off thebone, Melted Butter, sprinkle of Lemon Juice andParsley.

SeafoodSC60

MARCEL’S1 St. Mary’s Road, Ballsbridge, Dublin 4.

Proprietor: Omar Bux & Paul RooneyManager: Omar BuxHead Chef: Gary Tilley� [email protected]� www.marcels.ie

� 01 660 2367 €€€

BEST DISH:Marcel’s signature Scallops, Pan-seared, with PeaEmulsion and Crispy Pork Skin (suitable forcoeliacs).

French-inspiredGF80

Open since July 2013, Marcel’s Restaurant is an elegantneighbourhood bistro producing French-inspired dishes using onlythe finest local Irish ingredients. Carefully-tailored menus ensurean authentic Parisian-influenced dining experience at all times.Perfect for a celebration or corporate booking, our 3 privatediningrooms cater for groups of 6-30 people.LOCATION: Within walking distance of the Aviva Stadium and the RDS.OPENING HOURS: Lunch Daily: 12.00 - 15.00;Dinner: Monday - Thursday 17.00 - 22.00;Early Bird: Sunday - Thursday 17.00 - 19.00 (2 courses €20, 3 courses €25)Friday & Saturday 17.00 - 22.30Sunday: 12.00 - 21.00 (2 courses €20, 3 courses €25)

Proprietors: Jimmy & Charlotte LyonsManagers: Jimmy & Charlotte LyonsHead Chef: Yossa Auld� [email protected]� www.mattthethresher.ie

� 01 676 2980 €€€

A stylish city bar located in the heart of Georgian Dublin.Specialising in Seafood, with a superb fresh seafood display.Also serving great Steaks, Burgers and Pies.A warm welcome, with piano at weekends.LOCATION:On Pembroke Street, between Baggot Street and Fitzwilliam Square,Dublin 2. Beside Louis Copeland’s shop.OPENING HOURS:Lunch: Monday - Saturday: 12.00 - 17.00Dinner: Monday - Saturday: 17.00 - 22.00Sunday & Bank Holidays: 12.30 - 20.45

BEST DISH:Grilled Fish from local waters - steaming Pot ofRoaring Water Bay Mussels, Oysters from €11.95 for6, Dingle Bay Crab Claws, Scampi & Chips.

SeafoodGF120

MATT THE THRESHER - SEAFOOD BAR & GRILL31-32 Lower Pembroke Street, Dublin 2.

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DUBLIN 53MULBERRY GARDENMulberry Lane, Donnybrook, Dublin 4.

Proprietors: Laura PeatManager: Claudiu HedesHead Chef: Tom Doyle� [email protected]� www.mulberrygarden.ie

� 01 269 3300 €€€

A hidden gem tucked away in leafy Dublin 4. It’s almost as if theydon’t want you to find it but you will fall in love once you do.Outstanding Irish food, a great atmosphere and a beautiful gardenwhere everything is edible make this Thursday, Friday, Saturdayonly spot one of the most unique experiences in the city.

LOCATION:Directly behind the Bang & Olufsen store on the main street inDonnybrook.

OPENING HOURS:Thursday - Saturday: 18.00 - Close

BEST DISH: Our seasonal local Irish menu whichchanges weekly consists of your choice betweentwo starters followed by your choice of a meat orfish main course, rounded off with either dessert orcheese and is priced at €40.

SC Modern IrishGF65

O’CONNELLS IN DONNYBROOK ... DISTINCTLY IRISH133 - 135 Morehampton Road, Donnybrook, Dublin 4.

Proprietor: Tom O’Connell� [email protected]� www.oconnellsdonnybrook.com

� 01 269 6116 €€€

O’Connells Restaurant - 100 seats with a Bar and a 100-seat privatefunction room - The Belmont Room. A distinctly Irish restaurant.O’Connells has just added a Small Irish Food Producers Counterwhere customers may choose from an array of ‘direct from theproducer’ products for their first course. A Catalonian CharcoalGrill Oven and an Atlantic Seawater Shellfish Tank add to theexperience. Open daily for late breakfast and Saturday brunch.LOCATION: Centre of Donnybrook on the junction of Morehampton Roadand Belmont Avenue. Near Burlington, Four Seasons, Herbert Park Hotels.OPENING HOURS: Monday: 17.00 - 21.00Tuesday - Friday: 07.30 - 22.00 (Sat from 09.30)Sunday: 12.30 - 19.30 (last orders)

BEST DISH: Catalonian Charcoal Oven RoastedFree Range Irish Chicken: Butterfly RoastedChicken (carved at your table), Thyme Leaf BreadStuffing, Grandma O’Connell’s Bread Sauce withMarjoram, Cranberries, Pan-Roasting Gravy.

SC Distinctly IrishGF100

OLIVER ST JOHN GOGARTY58 - 59 Fleet Street, Temple Bar, Dublin 2.

Proprietor: Martin KeaneManager: Martin KeaneHead Chef: Mick Caul� [email protected]� www.gogartys.ie

� 01 671 1822 €€€

Gogarty’s serves exceptionally good bar food, mainly fromtraditional Irish recipes but also some international flavours andfavourites. We also stock a good range of craft Irish beers, cidersand Irish whiskeys.LOCATION:Centre of Temple Bar, in the heart of Dublin’s City Centre, at the cornerof Fleet Street/Anglesea Street.OPENING HOURS:Open 7 days a weekMonday - Saturday 10.30 - 23.00;Sunday & Bank Holidays 12.00 - 23.00

BEST DISH:Beef & Guinness Casserole.

Traditional IrishSC150

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DUBLIN54OLIVER ST JOHN GOGARTY RESTAURANT58 - 59 Fleet Street, Temple Bar, Dublin 2.

Proprietor: Martin KeaneManager: Connie JohnsonHead Chef: Mick Caul� [email protected]� www.gogartys.ie

� 01 671 1822 €€€

Gogarty’s award-winning restaurant specialises in traditional Irishdishes. We have an extensive menu but some favourites includeLeg of Wicklow Lamb, 20oz Porterhouse Steak, Dingle Crab Claws,Aranmore Oysters, Sole on the Bone, and our signature dishGogarty’s Howth Lobster.LOCATION: Centre of Temple Bar, in the heart of Dublin’s City Centre,at the corner of Fleet Street/Anglesea Street.OPENING HOURS:Open 7 days a weekMonday - Wednesday 17.00 - 23.30;Thursday - Sunday 12.30 - 23.30

BEST DISH:Gogarty’s Fresh Howth Lobster with Shallots andFresh Herbs, with a Mustard, Fresh Cream and IrishWhiskey Sauce.

Traditional IrishSC92

THE PORT HOUSE64A South William Street, Dublin 2.

Proprietor: Lee SimManager: Mary DugganHead Chef: Marcin Skudlarski� [email protected]� www.porthouse.ie

� 01 677 0298 €€€

The Port House serves an array of tapas & pintxos as well as anextensive range of fine wines, ports & sherries in this beautiful &solely candle lit wine cavern that has been stripped back to itsoriginal features. Lee Sim wanted to create something different inDublin, a traditional Spanish tapas bar where one can relax, have aglass of wine & some pintxos without having a full three course meal.LOCATION:Just off Grafton Street, Dublin 2.OPENING HOURS:Sunday - Thursday: 12.00 - 23.30Friday & Saturday: 12.00 - 00.30

BEST DISH:Plato de Jamón Iberico - Hand Sliced Acorn fed,black hoof - Pat Negra Iberian Ham. Ensalada deQueso de Cabra Con Miel - Mixed Leaves with softGoats Cheese, Tomatoes and Honey dressing.

SpanishTapasGF105

PORT HOUSE PINTXO12 Eustace Street, Temple Bar, Dublin 2.

Proprietor: Lee SimManager: Alastair O’ConnorHead Chef: Raul Pobo� [email protected]� www.porthouse.ie

� 01 672 8590 €€€

Port House Pintxo serves an array of tapas and pintxos as well asan extensive range of fine wines, ports & sherries. This beautifulcandle-lit, bodega-style tapas bar is spread over the ground floorand basement of the building with a seating capacity for eightypeople plus a stunning heated terrace overlooking Meeting HouseSquare with a seating capacity for thirty people.LOCATION:Temple Bar, Dublin 2.

OPENING HOURS:7 days a week: 12.30 - late

BEST DISH:Vieras a La Gallega - Scallops cooked with Garlic,Onions & Serrano Ham topped with bread crumbs.“McFoie” Burger - Mini Beef Burger topped withFoie Gras on Gallican bread.

SpanishTapasGF105

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DUBLIN 55THE PORT HOUSE IBERICOS3/4 Pembroke Cottages, Dundrum Town Centre, Dublin 16.

Proprietor: Lee SimManager: Hubert De SerouxHead Chef: Agnieszka Szlezak� [email protected]� www.porthouse.ie

� 01 216 6133 €€€

Bare brick walls, open fires and chandeliers set the intimacy of therestaurant creating a unique and relaxing dining experience forcustomers. The amalgamation of four cottage structures allows aseating capacity for one hundred and forty people including thesecret garden at the rear of the restaurant.LOCATION:Dundrum Town Centre.OPENING HOURS:Monday - Wednedsay: 12.00 - 22.30Thursday: 12.00 - 23.30; Friday & Saturday:10.00 - 00.30; Sunday: 10.00 - 22.30BEST DISH:Esparragos - Grilled Asparagus with GarlicMayonnaise. Chorizo Al Vino - Spicy Chorizo cookedwith Onions and our house Rioja. Brochetas deGambas Pil Pil - Prawn Skewers in Pil Pil Sauce.

SpanishTapasGF100

RESTAURANT FORTY ONE @ RESIDENCE41 St. Stephen’s Green, Dublin 2.

Restaurant Manager: Arvine GoorwappaHead Chef: Graham Neville� [email protected]� www.restaurantfortyone.ie

� 01 662 0000 €€€

Restaurant Forty One, one of the most elegant dining rooms in theCity, where Award Winning Dishes are served under theDirectorship of Head Chef, Graham Neville. Available for privateevents also.

LOCATION:On St. Stephen’s Green

OPENING HOURS:Tuesday - Saturday:Lunch: 12.30 - 14.30Dinner: 17.30 - 22.00

BEST DISH:Roast Moulard Duck Breast, York Cabbage, Celeriac,and Poached Cherries.

SC EuropeanFine DiningGF60

Proprietor: Niall SabongiManager: Fiona KavanaghHead Chef: Niall Sabongi� [email protected]� www.rocklobster.ie

� 01 291 0410 €€€

BEST DISH:Whole split Lobster, home-cut Fries and Side Salad.

SCGF Steak & Seafood100

ROCK LOBSTER @ HARVEY NICHOLSDundrum Town Centre.

One of Dublin’s most stylish speciality Seafood & Steak restaurants forlaid-back contemporary dining and Ireland’s only 100% sustainableseafood restaurant. All our beef is 100% Irish, dry-aged for a minimum of35 days to give it its unique flavour. An exciting and varied menufeaturing an extensive range of freshly caught fish and delicious Irish andCanadian lobster means guests can enjoy a relaxed and delicious mealevery day of the week.LOCATION: Dundrum Town Centre, Sandyford Road, Dublin 14.OPENING HOURS: Lunch: Tuesday - Friday: 12.00 - 16.00Dinner: Monday & Tuesday 17.00 - 21.00, Wednesday 17.00 - 21.30,Thursday & Friday 17.00 - 22.00. Open Saturday: all daySundays and Public Holidays: 13.00 - 20.00

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DUBLIN56ROLY’S BISTRO7 Ballsbridge Terrace, Ballsbridge, Dublin 4.

Proprietors/Managers: John O’Sullivan,Angela O’Sullivan, Paul CartwrightHead Chef: Paul Cartwright� [email protected]� www.rolysbistro.ie

� 01 668 2611 €€€

Roly’s Bistro is the place to wine & dine, in the heart ofBallsbridge, ample parking and within walking distance of many ofDublin’s hotels. Booking recommended, and enjoy the exceptionaldishes prepared by Paul Cartwright.We are also offering an exciting new Café & Bakery for CasualDining, 7 days a week 07.30 - 11.00, no booking required.LOCATION: Centre of Ballsbridge, just up from Lansdowne Road, closeto the American Embassy and the RDS nearby.OPENING HOURS: Open 7 Days a week: 12.00 - 15.00; 18.00 22.00Closed: 25th/26th/27th December & Good Friday

BEST DISH:Pan-fried Dublin Bay Prawns with Garlic, Chilli andGinger Butter.

EuropeanSCGF250

Manager: Alan HainsworthHead Chef: Dylan McGrath� [email protected]� www.rusticstone.ie

� 01 707 9596 €€€

Rustic Stone’s philosophy is simple: tasty, nutritious, innovativecuisine that is accessible to all. We only use the best of localproduce, sourcing our ingredients from local suppliers. Theexciting concept of stone cooking has been adopted by award-winning chef Dylan McGrath. Dylan invites you to enjoy andexperience his new concept in cooking, Rustic Stone.LOCATION: Corner of Exchequer Street and George’s Street.OPENING HOURS:Monday - Thursday: 12.00 - 14.30; 17.30 - 22.30Friday: 12.00 - 14.30; 17.00 - 22.30Saturday: 13.00 - 22.30; Sunday: 13.00 - 21.00

BEST DISH:Fillet of Beef with Mushrooms and Tarragon, TruffleChips and Mustard Salad.

SC EuropeanGF120

RUSTIC STONE17 South Great George’s Street, Dublin 2.

SALAMANCA TAPAS BAR & RESTAURANT1 St. Andrew’s Street, Dublin 2.

Proprietor: Caroline BoyleManager: Hischam Boukhras

[email protected]� www.salamanca.ie

� 01 677 4799 €€€

Salamanca Tapas Bar & Restaurant offers a wide selection of tapasand carefully-chosen wines. Be prepared to be whisked from themundane to the Mediterranean in a prime city centre location.Salamanca is the Taste of Spain.LOCATION:Salamanca Tapas Bar & Restaurant is ideally located near TrinityCollege and Grafton St. as well as Dublin’s night life.OPENING HOURS:Monday - Saturday: 12.00 - lateSunday: 13.00 - latePublic Holidays: 12.00 - 22.30

BEST DISH:Paella de Pollo. Our Paella is prepared using anauthentic Spanish recipe from genuine Spanishchefs and helped us be voted ‘Best TapasRestaurant’ in 2010.

100 EuropeanSeafood

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DUBLIN58SEAPOINT FISH & GRILL4 The Crescent, Monkstown, Co. Dublin.

Proprietor: Shane KennyManager: Shane KennyHead Chef: Nick Clapham� [email protected]� www.seapointrestaurant.com

� 01 663 8480 €€€

One of Monkstown’s favourite neighbourhood eateries, Seapoint isthe local restaurant where everything is made daily from scratchand served up with true hospitality. Newly refurbished, Seapointpromises diners they will receive nothing less than the very bestdining experience around, with menu choices to suit all. The per-fect place to relax, have fun and catch up with friends and family,Seapoint is the ideal social meeting house! Extensive selection ofwines by the glass and fine Irish Craft Beers.LOCATION: Located in the heart of Monkstown Village. Seapoint is a 5-minute walk from the Salthill & Monkstown DART Station.OPENING HOURS: Daily: 10.00 - 22.30

BEST DISH:Seapoint Fish Burger (incorporating Hake, Cod,Mackerel, Prawns), and Lettuce, Tomato and CrispyPancetta, served with Seapoint Fries.

Modern EuropeanGF110

SHANAHAN’S ON THE GREEN119 St. Stephen’s Green West, Dublin 2.

General Manager: Martin Clegg� [email protected]� www.shanahans.ie

� 01 407 0939 €€€

American style Steak & Seafood restaurant, attentive service,superb food & wines, and overlooks St. Stephen’s Green. As youenter the Oval Office Bar you’ll be surrounded by historicaltreasures, such as the original JFK rocking chair from Air Force One.LOCATION: Parallel to the Luas line, beside the College of Surgeons onSt. Stephen’s Green.OPENING HOURS: Monday - Friday: from 17.30; Saturday: from 18.00Friday Lunch: 12.30 - 14.00. Open Bank Holiday Sundays and SummerSundays May - September: from 17.30Special Offer: €50 Table d’Hote Menu Monday - Friday: 17.30 - 18.45and during lunch. Available throughout Sundaynights for parties of 5 or more. This menu isavailable January - November 2014.

BEST DISH:Certified Irish Angus Beef.

SteaksSeafoodSCGF100

THE BLOODY STREAMHowth Railway Station, Howth, Co. Dublin.

Proprietor: Michael Wright� [email protected]� www.bloodystream.ie

� 01 839 5076 €€€

A warm and welcoming interior with an old-fashioned feel, an openturf-burning fireplace, classic signage and characterful bric-a-bracstirring memories of a bygone era are just some of the atmosphericfeatures of The Bloody Stream at Howth, one of north Dublin’s mostattractive and popular bars, where the byword is hospitality.

LOCATION:Howth Railway Station, Howth.

OPENING HOURS:Food served daily: from 12.00 noon.

BEST DISH:Wrights of Howth Fresh Cod and Chips, fresh off theboat, deep fried in our traditional Light Beer Batterand garnished with Chips, Side Salad, Mushy Peasand Tartar Sauce.

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DUBLIN 59TOSCANA5 Windsor Terrace, Dun Laoghaire Seafront, Co Dublin.

Proprietor: Anthea & Agie BytyqiManager: Agie Bytyqi� [email protected]� www.toscana.ie

� 01 230 0890 €€€

Award Winning Restaurant Toscana specialises in authentic Italiancuisine with emphasis on fresh organic produce from our Wicklowfarm. Since opening in 2001 Toscana has established itself as oneof Dublin’s finest Italian restaurants. Voted Best Places to Eat inDublin by Lucinda O’Sullivan. With spectacular sea views a visit toToscana is a must!Sister Restaurant to Toscana in city centre.LOCATION:Seafront, Dun Laoghaire.OPENING HOURS:Open 7 Days a Week: 12.00 till late

BEST DISH:Pollo alla Toscana: Chicken Supreme with Spinachand three Cheeses wrapped in Parma Ham withWhite Wine & Mustard Cream.

ItalianMediterraneanGF100

Proprietor: Pia Bang Stokes

[email protected]� www.unicornrestaurant.com

� 01 676 2182/662 4757 €€€

One of Dublin’s oldest and most famous Italian restaurants, the Unicorn isthe perfect choice for entertaining clients, family get-togethers, dinnerwith friends or a romantic dinner with that special someone. We arerenowned for our intimate and informal setting, the consistent quality ofour food and for having a great atmosphere too. Outside terrace.LOCATION: Merrion Row, just off St. Stephen’s Green.OPENING HOURS: Lunch: Tuesday - Saturday: from 12.30, late lunchThursday, Friday and Saturday. Dinner: Monday - Saturday: from 17.30.Early Bird: 2 courses €21.50, 3 courses €26.50, available all night Mon-Wed and 17.30 -19.00 Thurs/Fri/Sat.Closed Sunday.BBEESSTT DDIISSHH::Traditional AntiPasti Plate for 1 or 2 people.

ItalianGF95

UNICORN RESTAURANT12B Merrion Court, Dublin 2.

WRIGHTS ANGLER’S RESTKnockmarron Hill, Strawberry Beds, Chapelizod, Dublin 20.

Proprietor: Michael WrightManager: Oliver FlynnHead Chef: Marchin Ceglarz� [email protected]� www.theanglersrest.ie

� 01 820 4351 €€€

The Angler’s Rest prides itself on being a traditional Irish pub,evident in the pot-belly stove that is always smoking, out front,upon arrival. With live traditional Irish music and an extensivemenu this award-winning pub and restaurant is an ideal stop forlocals and tourists alike. Live traditional music 7 nights.

LOCATION: Knockmarron Hill, Strawberry Beds, Chapelizod, Dublin 20.

OPENING HOURS: Food served daily from 12.00Early Bird: Mon - Fri 16.00 - 19.00, 2 courses €19.95, 3 courses €24.95

BEST DISH: Wrights Fish PieFish Pie made with the freshest fish selectioncoming from Howth pier daily. Cooked with CherryTomatoes and Scallions in Dill cream sauce. Toppedwith Creamed Potatoes and grated Parmesan Crust.

SeafoodEuropeanGF100

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DUBLIN60WRIGHTS FINDLATER HOWTHHarbour Road, Howth, Co. Dublin.

Proprietor: Michael Wright

[email protected]� www.findlater.ie

� 01 832 4488 €€€

A stunning building with spectacular views of Howth Harbour ,warm cosy and trendy surroundings makes the Upstairs Restaurantand Bar hugely popular with daily tourists and locals alike.Serving all the best in bar food with an emphasis on freshseafood specials!

LOCATION: Harbour Road, Howth.

OPENING HOURS: Food served daily from 12.00Early Bird: Mon - Fri 17.00 - 19.00, 2 courses €19.95, 3 courses €24.95

BEST DISH:Findlaters Fish Pie - Pure heaven with fresh fishlanded daily by Wrights of Howth.

SC160SeafoodEuropean

Proprietor: Derek RyanManager: Graham RyanHead Chef: Kevin Li� [email protected]� www.yamamoriizakaya.ie

� 01 605 8001 €€€

IZAKAYA BAR @ ORIENTAL CAFE is situated in the original Bewleysbuilding on South Great George’s Street, Dublin 2. The Izakaya is aJapanese-style drinking house, serving small Japanese-style pubfood dishes with great Japanese whiskeys, beers and sake. Comefor food or drinks, chill out and listen to some urban lounge, anddeep soul tunes in a retro, easygoing atmosphere.LOCATION:City Centre close to the Olympia and Gaiety theatres and GraftonStreet shopping area.OPENING HOURS:Monday - Sunday: 17.00 - 01.30

BEST DISH:Home-made Dim Sum and creative Sushi.

200 JapaneseGF

YAMAMORI IZAKAYA BARBasement, 12/13 South Great George’s Street, Dublin 2.

Proprietor: Derek RyanManager: Graham RyanHead Chef: Kevin Li� [email protected]� www.yamamoriizakaya.ie

� 01 605 8001 €€€

IZAKAYA BAR @ ORIENTAL CAFE is situated in the original Bewleysbuilding on South Great George’s Street, Dublin 2. The Izakaya is aJapanese-style drinking house, serving small Japanese-style pubfood dishes with great Japanese whiskeys, beers and sake. Comefor food or drinks, chill out and listen to some urban lounge, anddeep soul tunes in a retro, easygoing atmosphere.LOCATION:City Centre close to the Olympia and Gaiety theatres and GraftonStreet shopping area.OPENING HOURS:Monday - Sunday: 17.00 - 01.30

BEST DISH:Home-made Dim Sum and creative Sushi.

200 JapaneseGF

YAMAMORI IZAKAYA BARBasement, 12/13 South Great George’s Street, Dublin 2.

Proprietor: Derek RyanManager: Satomi YaginumaHead Chef: Steino Mveto� [email protected]� www.yamamorinoodles.ie

� 01 475 5001 €€€

Yamamori Noodles has been serving authentic Japanese cuisinesince 1995. Experts in sushi and other Japanese cuisine, thisDublin restaurant offers best quality Japanese dishes in a friendlyand lively atmosphere.LOCATION:Located in the heart of Dublin on South Great George’s Street, a fewsteps away from Temple Bar.OPENING HOURS:Monday - Wednesday: 12.15 - 23.00;Thursday - Saturday: 12.15 - 23.30;Sunday: 12.15 - 23.00; Closed Public Holidays.

BEST DISH: A menu with enormous variety, fromSushi and Sashimi to Teriyaki, Tempura and Ramen.Our excellent Bento boxes have thousands ofvariations. Try our home-made desserts as well -they are just divine!

JapaneseGF

YAMAMORI NOODLES71-72 South Great Georges Street, Dublin 2.

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Proprietor: Derek RyanManager: Graham RyanHead Chef: Marcus Davies� [email protected]� www.yamamorisushi.ie

� 01 872 0003 €€€

Opened in 2007, Yamamori Sushi offers a unique Japanese diningexperience with a vibrant open kitchen and sushi bar. YamamoriSushi can cater for romantic dinners and large groups too.Attached to the rear of the restaurant is a bamboo garden - idealfor soaking up summer sun.LOCATION: Located in the heart of Dublin overlooking Ireland’slandmark ‘Ha’penny Bridge’.OPENING HOURS:Monday - Wednesday: 12.15 - 23.00;Thursday - Saturday: 12.15 - 23.30;Sunday & Public Holidays: 16.00 - 23.00

BEST DISH: Authentic Japanese cuisine includingSushi and Sashimi, Teriyaki, Tempura and Ramen.Our excellent Bento boxes have thousands ofvariations. The menu also includes heavenly home-made desserts.

JapaneseGF

YAMAMORI SUSHI38-39 Lower Ormond Quay, Dublin 1.

INISHBOFIN HOUSE HOTEL & Marine SpaInishbofin, Connemara, Co. Galway.

Proprietors: Brendan Day & Johnny MullinsManager: Niall J CoffeyHead Chef: Taidgh McDonald� [email protected]� www.inishbofinhouse.com

� 095 45809 €€€

Offering guests a taste of the good life in a casual, islandatmosphere. Fresh seafood, succulent steaks and refreshing saladselections are prepared with the use of local Connemara-producedingredients. The Inishbofin House Hotel is an oasis of modernluxury and a perfect destination for those who love to relaxsomewhere quiet in comfort and luxury.LOCATION: Inishbofin, Connemara, Co. Galway.OPENING HOURS: The Old Pier Bar: Mon - Sat: 12.00 - 21.30Sunday: 12.00 - 21.00Doneen Restaurant: Mon - Sat: 12.00 - 21.30Sunday: 118.30 - 21.00

BEST DISH:Oven Baked Hake, Creamed Leeks with a Caper andLemon Dill Butter.

Steak & SeafoodGF150

COUNTIES GALWAY/KERRY 61

MOLLY DARCY’S TRADITIONAL IRISH PUBMuckross, Killarney, Co. Kerry.

General Manager: Sean O’DriscollMolly Darcy’s Manager: Ciaran KellyHead Chef: Paul O’Connor� [email protected]� www.mollydarcy.ie

� 064 662 3400 €€€

Killarney’s most famous Irish Pub, located in the National Park andclose to the town centre. Great Irish dishes using local ingredientsand produce. Molly Darcy’s is noted for its great Guinness andCraft Irish Beer selection. Open all year. Irish Night Show withtraditional live Irish music and dancers.

LOCATION: Killarney National Park, 4kms to town centre on theRing of Kerry N71 route.

OPENING HOURS:March - November: Open 7 days: 12.00 - 23.30 (last orders 21.00)December - February: Open weekends

BEST DISH:Slow Roast Pork Belly and Grilled Pork & AppleSausage, Mustard Mash, Lentil & Smoked BaconPan Gravy.

Bar FoodLocal DishesGF150

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Inishbofin, which was last year voted as one of the Top Five Places to Visit inIreland, is now drawing food lovers from Ireland and beyond with both

Raymond and new head chef Taidgh McDonald working their culinary magic in

The Doneen Restaurant and The Old Pier BarOffering guests a taste of the good life in a casual, island atmosphere. Fresh seafood,succulent steaks and refreshing salad selections are prepared with the use of localConnemara-produced ingredients. The Inishbofin House Hotel is an oasis of modern

luxury and provides the perfect island getaway for families looking to rediscover natureor couples looking for a romantic break away from it all. This hotel is a perfectdestination for those who love to relax somewhere quiet in comfort and luxury.

Offering guests exceptional service from their friendly staff, delicious locally-sourcedproduce in the restaurant, traditional Irish music sessions in the Old Pier Bar and a

selection of luxurious bedrooms with spectacular sea views. Inishbofin House Hotel alsohas a Marine Spa with many relaxing treatments to choose from.

Inishbofin ,Connemara, Co. Galway

www.inishbofinhouse.comemail: [email protected]

Tel: 00353 (0)95 45809

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COUNTIES KERRY/KILDARE 63

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OUT OF THE BLUEWaterside, Dingle, Co. Kerry.

Proprietor: Tim MasonManager: Flora KarnerHead Chef: Jean-Marie Vaireaux / Eric Maillard� [email protected]� www.outoftheblue.ie

� 066 915 0811 €€€

Multi-award winner and famously acclaimed for its fresh seafood,which is landed just across the street. Although small and rustic,this little gem is nearly always busy, so book early as this is theultimate seafood shack. A place where love affair’s begin.Motto: “No chips. Nothing frozen. Everything fresh or alive”LOCATION: Brilliantly situated opposite the pier front of Dingle harbour.With a small deck outside, available on lazy sunny Dingle days.OPENING HOURS: Seasonally mid March through end October.Monday - Sunday Dinner: 17.00 – 22.00Special Sunday Lunch: 13.00 – 15.30Closed when no fresh fish available!

BEST DISH:Everything, including and always fresh from thesea, Langoustines, Blasket Island Scallops, CrabClaws, Chilli Squid, whole John Dory, TurbotCutlets, Sole On The Bone and much, much more.

GF Seafood Only35

THE RIVER ROOM RESTAURANTThe K Club, Straffan, Co. Kildare.

Manager: Audrey BrophyHead Chef: Finbar Higgins� [email protected]� www.kclub.ie/river-room-restaurant

� 01 601 7200 €€€

The River Room Restaurant is one of The K Club’s hidden gems.This vibrant yet relaxed Hotel restaurant overlooks the extensivelandscaped gardens & the River Liffey and offers formal diningwith a casual dining atmosphere in sumptuous surroundings. Themenu is traditional in style & will offer some K Club favouriteswith many ingredients grown on the resort & within the local area.

LOCATION:The K Club, Straffan, Co. Kildare.OPENING HOURS:Monday - Saturday: 19.00 - 21.30

BEST DISH: Selection of DishesFillet of Hake, Sweet Potato Puree, Shallot Salad &Carrot Butter Sauce. Pave of Atlantic Cod with BabyLeek, Lump Crab, Crayfish and Bisque Sauce. IrishSirloin Steak, Truffle Scented Mash, Choron Sauce.

GF Modern IrishEuropean50

LIME TREE @ Tulfarris Hotel and Golf ResortBlessington Lakes, Blessington, Co. Wicklow .

Proprietor: Tulfarris Hotel & Golf ResortManager: Mark HowellHead Chef: Mark Kendrick� [email protected]� www.tulfarris.com

� 045 867600 €€€

The Lime Tree Restaurant is a sumptuous blend of tastes andflavours where world cuisine meets the best of Irish. As far aspossible, all ingredients are sourced locally from Irish farmers andsuppliers. Our wine list is second to none with wines selectedfrom large and small vineyards around the worldLOCATION: Take the N81 past Blessington and turn left at Poulaphucaonto the Lakes and left again to TulfarrisOPENING HOURS:Breakfast Daily 08.00 - 11.00Lunch Daily 12.00 - 17.00, Sunday Lunch SpecialsDinner Daily 18.30 - 22.00BEST DISH:Double Roast Rack of Wicklow Lamb, crusted withfresh Rosemary-wrapped Coppa Piacentina on a bedof Pomoea Potato served with Ramsons and Rosé deRoscoff jus.

GF Contemporary Irish& European Fusion70

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COUNTIES KILDARE/LEITRIM/LIMERICK64COTTAGE RESTAURANTJamestown, Carrick-on-Shannon, Co. Leitrim.

Proprietor: Sham HanifaManager: Lee HanifaHead Chef: Sham Hanifa� [email protected]� www.cottagerestaurant.ie

� 071 96 25933 €€€

Proprietor/Chef Sham Hanifa offers modern European and Asianfood at this cheerful white washed restaurant on the edge of thepretty village of Jamestown.Awards: Taste of Waterway Award 2012 (Georgina Campbell &Waterway Ireland); Best Chef in Leitrim 2012; Best Restaurantin Leitrim 2011; Best Customer Service in Leitrim 2011/2012;Bridgestone 100 Best Restaurants 2010, 2011, 2012.LOCATION: 3 miles form Carrick-on-Shannon, 500 metres fromCarrick/Dublin N4 turn. 1 mile from Jamestown boat dock.OPENING HOURS: Wednesday - Sunday:17.30 - 22.00; Sunday: 12.00 - 16.00

BEST DISH:Trio of Lamb: Herb crusted Roscommon Rack ofLamb, Grilled Rump & Pan Seared Lambs Liver, RedWine Jus.

SC European FusionGF75

THE WILD GEESE RESTAURANTMain Street, Adare, Co. Limerick.

Proprietors: David Foley / Julie RandlesManager: Julie RandlesChef: David Foley� [email protected]� www.thewild-geese.com

� 061 396 451 €€€

Award-winning Chef David Foley and Julie Randles run this superbrestaurant in Adare. The setting is absolutely delightful and wortha lengthy detour. Local produce from small suppliers featurestrongly. David has always enjoyed using the best of Irish producein his own unique style. Top 100 Restaurants Bridgestone Guide1999 - 2013 and Georgina Campbell 1999 - 2013.LOCATION:Main Street Adare, opposite Dunraven Arms.OPENING HOURS:Tuesday - Saturday: From 18.30Open for Sunday Lunch.

BEST DISH:Medallions of Monkfish topped with Crabmeat onbed of Spinach, White Wine Sauce.

Modern IrishGF60

ADELPHI JADENo. 2, Adelphi Boulevard, Park Avenue, Dundalk, Co. Louth.

Proprietor: Michelle YipManager: Candy Wan

� 042 932 6346/7 €€€

Adelphi Jade is a Chinese restaurant in the heart of Dundalk town.The restaurant with its exquisite decor, fine wines and friendlyatmosphere, offers the perfect venue for that special night out.

LOCATION:In the heart of Dundalk town (Old Adelphi Cinema) - ample parking.

OPENING HOURS:Monday - Thurday: 17.30 - 23.30Friday & Saturday: 17.30 - 00.30Sunday: 13.00 - 15.00; 17.30 - 23.30Closed 25th & 26th December

BEST DISH:Cantonese dishes.

SeafoodGF100

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COUNTY LOUTH 65GHAN HOUSECarlingford, Co. Louth.

Proprietors: Joyce Carroll & Paul CarrollHead Chef: Stephane Le Sourne� [email protected]� www.ghanhouse.com

� 042 937 3682 €€€

Ghan House is a fully restored Georgian House with acclaimedrestaurant, bedrooms & cookery school. It has spectacular viewsof Carlingford Lough, Slieve Foy & Mountains of Mourne sweepingdown to the sea; Dining is at a lesiurely pace . . . you have the tablefor the whole evening. Best Hotel Restaurant in Co. Louth 2010 &2011 RAI. Awarded AA Rosette 2011 - 2013. Booking recommended.LOCATION: Village of Carlingford, overlooking the Lough just, 1 hourfrom Dublin & Belfast.OPENING HOURS: Dinner: Monday - Sunday & Public Holidays:19.00 - 21.30. Lunch: Sunday: 13.00 - 15.00Lunch: Monday - Saturday by prior appointment.

BEST DISH:The restaurant uses the best local of local produce- Mussels, Oysters & Lobsters from the Lough, localCooley Lamb & Beef with Herbs from our owngarden.

Modern IrishGF60

JADE GARDEN24 Park Street, Dundalk, Co. Louth.

Proprietor: Michelle YipManager: Tim Wan

� 042 933 0378 €€€

One of Louth’s finest Chinese Restaurants. Comfortable andfriendly atmosphere, specialising in Cantonese cuisine.Finalist in Bushmills 2002/3 for Best Ethnic Restaurant.All welcome, including parties.

LOCATION: Town Centre.

OPENING HOURS:Monday - Thursday: Sittings: 17.30 - 00.00Friday & Saturday: 17.30 - 01.00Sunday: 13.00 - 15.00; 17.30 - 23.30Closed 25th & 26th December

BEST DISH:Seafood, Roast Duck Chinese style.

ChineseGF120

MING GARDEN83/84 Trinity Street, Drogheda, Co. Louth.

Proprietor: Michelle YipManager: Tony Yip

� 041 983 1061 €€€

Warm and intimate restaurant specialising in Cantonese cuisine.Ideal for a unique relaxing experience, parties always welcomeand fully licensed.

LOCATION: Town Centre, leading to the Slane Road.

OPENING HOURS:Monday - Thursday: 17.00 - 00.00Friday & Saturday: 17.00 - 00.30Sunday: 17.00 - 00.00Closed 25th & 26th December

BEST DISH:Aromatic Duck.

ChineseGF50

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COUNTIES LOUTH/MAYO66McKEVITTS VILLAGE HOTELMarket Square, Carlingford, Co. Louth.

Proprietor: Terry McKevittManager: Terry McKevittHead Chef: Rafal Sucholawski� [email protected]� www.mckevitts.net

� 042 93 73116 €€€

At McKevitts Hotel we pride ourselves on quality home-cookedmeals using all locally sourced, seasonal ingredients. We guaranteea flavour sensation in a homely environment at an affordable price.LOCATION: Market Square, in the heart of beautiful medievalCarlingford.OPENING HOURS:Monday - Thursday: 12.30 - 14.30; 17.30 - 21.00Friday: 12.30 - 14.30; 17.30 - 21.30Saturday: 12.30 - 21.30Sunday: 12.30 - 20.30Public Holidays: 12.30 - 21.30

BEST DISH:Prawn Tapa: Sizzling Jumbo Prawns with Chilli &Garlic accompanied by freshly-baked Cibatta bread.

SCGF Bistro90

BAR ONERush Street, Castlebar, Co. Mayo.

Proprietor: Mark CaddenHead Chef: Stephanie Sammon� www.wheretoeat.ie/restaurants/bar-one

� 094 903 4800 €€€

Bar One champions food using ingredients and produce sourced fromartisan heroes, farmers and suppliers. Carefully sourced wines from thebest bespoke winemakers by the glass or bottle with an impressive rangeof bottled and draught Irish craft beers. Live music and entertainmentevery weekend. Best Gastro Pub Mayo for the fourth consecutive yearin 2014, one of the Best in Ireland in John & Sally McKenna’s guide,recognised by Georgina Campbell and Lucinda O’Sullivan.LOCATION: Bar One is located on Rush Street, adjacent toLinenhall Street & Bridge Street in Castlebar.OPENING HOURS: Monday - Saturday:Lunch: 12.00 - 17.00 Dinner: 17.00 - 21.00

BEST DISH: McHale Butchers farmed Sirloin and Fillet Steak.The Smokey Burger – homemade beef burger topped withKnockanore oak-smoked Cheese and homemade Ketchup.Homemade Pizzas featuring local produce: Carrowholly Cheese,Kelly’s of Newport Black Pudding and McGeoghs air-dried beef.

GF Irish80

CROCKETS ON THE QUAYQuay Road, Ballina, Co. Mayo.

Proprietor: Brendan MitchellManager: Paul GarvinHead Chef: James Devers� [email protected]� www.crocketsonthequay.ie

� 096 75930 €€€

Modern Irish cuisine in both the restaurant and bar, using all fresh localproduce. Superb all-weather roofed and heated smoking area. We alsohave a beautiful private dining room available for parties of up to 40persons. Listed in Michelin 2014 Eating Out In Pubs guide, The BridgestoneGuide, The Irish Times Ireland’s Top 100 Restaurants, Georgina Campbell.LOCATION: On the banks of the River Moy on the Enniscrone coastroad, about 1 mile from Ballina.OPENING HOURS: Food served Monday - Thursday: 16.00 - 21.30Sat/Sun/Public Holidays:Lunch 12.30 - 15.30, Dinner 15.30 - 21.30,

BEST DISH:West Coast Scallops €23.95. Golden Pan-searedScallops, Kelly’s Black Pudding, Cauliflower Purée,Crisp Asparagus Tips, Champ Mash, HollandaiseSauce.

Seafood40 GF

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COUNTY MAYO 67GEORGE V RESTAURANT @ ASHFORD CASTLECong, Co. Mayo.

Proprietors: Stanley & Beatrice TollmanManager: Niall RochfordHead Chef: Stefan Matz� [email protected]� www.ashfordcastle.com

� 094 954 6003 €€€

Elegant Dining Restaurant in the unique setting of Ashford Castle.The George V offers a daily changing Table d'Hôte menu and aseasonal Tasting Menu 7 days a week in the main dining room on theEstate and also offers a Sunday Lunch & Lyrics experience seasonally.

LOCATION:Ashford Castle, Cong, Co. Mayo.

OPENING HOURS:7 days a week, all year roundDinner: 19.00 -21.30Sunday Lunch: 13.00 14.00 seasonal

BEST DISH:Roast of the Day served from our Antique CarvingTrolley.

EuropeanModern IrishGF114

THE ICE HOUSE RESTAURANTThe Quay, Ballina, Co. Mayo.

Proprietor: Pearse FarrellManager: Ken BerginHead Chef: Anthony Holland� [email protected]� www.icehousehotel.ie

� 096 23500 €€€

BEST DISH:Roasted Rump of Irish Lamb, Fondant Potato, HoneyGlazed Parsnip, Spiced Cauliflower Puré, Tomato &Mint Chutney, Shallot Jus.

GF Modern European85

The Ice House Restaurant is perched on the banks of the River Moyoutside Ballina in Co. Mayo, along Ireland’s Wild Atlantic Way route. ChefAnthony Holland’s delicious dishes feature quality ingredients preparedwith passion. A modern menu always features the best of local seafood(the chef’s chowder is mouth-watering). The Ice House also has 32luxurious guest rooms and suites - each with uninterrupted river views.LOCATION:On Mayo’s Wild Atlantic Way route, a short drive from Ballina, only 10minutes’ drive from Enniscrone.OPENING HOURS: Bar Menu: from 12.00 dailyDinner: every evening from 18.00Sunday Lunch: from 12.30

THE ISLANDS RESTAURANT @ HOTEL WESTPORTNewport Road, Westport, Co. Mayo.

Proprietor: Cathal HughesManager: Declan HeneghanHead Chef: Stephen Fitzmaurice� [email protected]� www.hotelwestport.ie

� 098 25122 €€€

Overlooking the Carrowbeg River, the Award Winning AA RosetteIslands Restaurant is renowned for excellent food and customerservice. Set in a professional yet relaxed atmosphere, the IslandsRestaurant uses the best of local and artisan food produce andfine wines. Traditional waiter service Sunday Lunch a speciality!LOCATION:Located in the Heritage town of Westport, set inprivate parkland with river and patio gardens.OPENING HOURS:Monday - Saturday: 18.00 - 21.30Sunday: 13.00 - 14.30; 18.00 - 21.30

BEST DISH:Grilled Fillet of Atlantic Hake with a BeetrootRisotto, finished with Truffle Oil and ParmesanShavings.

SeafoodModern IrishGF120

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COUNTY MAYO68THE KITCHEN RESTAURANT @ MOUNT FALCON ESTATEFoxford Road, Ballina, Co. Mayo.

Proprietor: Alan MaloneyManager: Alan MaloneyHead Chef: Philippe Farineau� [email protected]� www.mountflacon.com

� 096 74472 €€€

They say 'the heart of the house is the kitchen' and in the case of the MountFalcon Estate no truer words were ever spoken. Our Head Chef PhilippeFairneau sources the very best of local produce and puts his French heart intoits preparation. The Restaurant evokes memories of a bygone era with vaultedceilings and original features. 2 AA Rosettes for Culinary Excellence, voted BestRestaurant in Mayo and Best Chef in Mayo by Restaurant Association of Ireland2011, 2012 & 2013, and Best Chef in Connaught Good Eating Guide 2014.LOCATION: Mount Falcon, Foxford Road, Ballina, Co. Mayo.OPENING HOURS: Monday - Saturday: 18.30 - 21.30Sunday: 18.30 - 21.00Sunday Lunch: 12.30 - 14.30

BEST DISH:Seared Clew Bay Scallops, Black Pudding Croquette,Glazed Apple and Smoked Onion purée.

FrenchSCGF80

THE LIBRARY RESTAURANT @ BELLEEK CASTLEBelleek Castle, Ballina, Co. Mayo.

Proprietor: Paul DoranManager: Daniel MayrHead Chef: Stephen Lenahan� [email protected]� www.belleekcastle.com

� 096 22400 €€€

Belleek Castle, an iconic country house dating from 1831, is well-known for its award-winning Library Restaurant. The kitchen teamis led by local chef Stephen Lenahan. His philosophy is to produceclassic and imaginative cooking using local, seasonal ingredientsfrom our land, sea and air, combining a depth of flavour with thetraditions of the castle.

LOCATION: Belleek Castle is set in Belleek Woods, only 5 minutes drivefrom Ballina town centre.

OPENING HOURS: 7 Days: 17.30 - 21.00Casual Lunch: Available from 14.30

BEST DISH:Our signature dish is the Drunken Bullock - a MayoBeef Fillet Steak, flambéed on a Spanish sword atyour table. We guarantee that it will add theatre toyour evening.

InternationalGF80

SAGEHigh Street, Westport, Co. Mayo.

Proprietors: Eva Ivanova/Shteryo YurukovManager: Eva IvanovaHead Chef: Shteryo Yurukov� [email protected]� www.sagewestport.ie

� 098 56700 €€€

Sage is a family-run restaurant by Eva and Shteryo, who are veryenthusiastic about creating an intimate atmosphere and deliciousmeals using the best seasonal local produce, cooked to perfectionwith great attention to detail.LOCATION:This cosy little gem is located in the heart of Westport on High Street,behind the Clock Tower and right beside McGing’s Pub.OPENING HOURS:Monday - Sunday & Public Holidays:From 17.30 - 22.00

BEST DISH:West Coast Monkfish with cooked-to-perfection PorkBelly, Butter Bean, Chorizo & Sage Casserole.

Modern IrishSeafoodGF40

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COUNTIES MAYO/MEATH/OFFALY 69WILDE’S @ THE LODGE AT ASHFORD CASTLEThe Quay, Cong, Co. Mayo.

Restaurant Manager: Jorg Demerrer� [email protected]� www.thelodgeatashfordcastle.com

� 094 954 5400 €€€

Overlooking Lisloughrey Quay with a spectacular view of LoughCorrib, Wilde’s Restaurant serves world class cuisine in a uniquesetting. Our kitchen is distinguishing itself by producingexceptional food in an innovative style featuring the best of localproduce.

LOCATION:Lisloughrey Lodge, The Quay, Cong, Co. Mayo.

OPENING HOURS:Monday - Sunday: 18.30 - 21.00

BEST DISH:Foie Gras Lolly, Rhubarb Jelly, Seared Foie Gras,Brioche, Smoked Mackerel Mousse, Pashion Fruitand Gorse Flower Sorbet.

Modern IrishEuropeanGF100

CHINA GARDEN RESTAURANT58 Brews Hill, Navan, Co. Meath.

Proprietors/Managers: T & M Yip

� 046 902 2621 €€€

Relaxed friendly atmosphere, Meath’s finest Chinese cuisine at itsbest. Specialising in Cantonese food. Wonderful selection of winesfor your enjoyment and fully licensed.

LOCATION:Town Centre, beside O’Mahoney’s football pitch.

OPENING HOURS:Monday - Thursday: Sittings: 12.30 - 14.15; 17.30 - 00.00Friday & Saturday: 12.30 - 14.15; 17.00 - 00.00Sunday: 17.00 - 00.00Closed 25th & 26th December

BEST DISH:A great selection of Cantonese dishes.

ChineseGF90

SLÍ DALA RESTAURANT @ KINNITTY CASTLE HOTELKinnitty, Birr, Co. Offaly.

Proprietor: Declan TaiteManager: Cavan DunneHead Chef: Darren Brooks� [email protected]� www.kinnittycastlehotel.com

� 057 91 37318 €€€

The Slí Dala Restaurant overlooks lovely manicured lawns whereChef Darren Brooks has designed menus featuring seasonal, locallysourced ingredients. With deep red and cream walls, elaborateoriginal fireplace and impressive paintings, this is a delightfulroom full of drama and grandeur.LOCATION: Nestled at the foot of the Slieve Bloom Mountains, justoutside the picturesque village of Kinnitty.OPENING HOURS:Monday - Saturday & Public Holidays: 18.30 - 21.00Sunday: 13.00 - 16.00; 18.30 - 21.00

BEST DISH:Seared Rump of Slieve Bloom Lamb, Spiced ParsnipPurée, Fondant Potato, Baby Ratatouille, Red Wine& Rosemary Jus.

SC InternationalEuropeanGF40

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COUNTIES SLIGO/WATERFORD70

Proprietor: Anthony GrayManager: Anthony GrayHead Chef: Seamus Thompson� [email protected]� www.ealabhan.ie

� 071 914 5823 €€€

Best Restaurant RAI 2013 and Best Chef RAI 2013. Eala Bhán israpidly establishing itself as a must-stop culinary destination ofthe North West. Specialising in fresh local produce, Eala Bhán’smenu comprises of meat, seafood and vegetarian options.LOCATION:On Rockwood Parade along the banks of the Garavogue River in theheart of Sligo Town.OPENING HOURS:Lunch: Tuesday - Saturday: 12.00 - 15.00 Sunday 12.30 - 15.00Dinner: Monday - Saturday: 17.00 - 21.30Sunday 17.30 - 21.30

BEST DISH:Monkfish - Pan fried Fillet of market fresh Monkfishwrapped in Pancetta, served on Roast SquashRisotto with Rock Salt and Fennel Cracker, CitrusBasil Oil.

50 EuropeanGF

EALA BHÁNRockwood Parade, Sligo. Co. Sligo.

TRÁ BÁNStrandhill, Co. Sligo.

Proprietor/Manager: Anthony GrayHead Chef: Julien Regneers� [email protected]� www.trabansligo.ie

� 071 912 8402 €€€

Trá Bán restaurant in Strandhill Sligo offers the best in fine dining,specialising in fresh Seafood & Steak. Trá Bán menu features disheswhich are made with the finest local produce, from both land andsea. Located above The Strand Bar in the heart of StrandhillVillage, the family-friendly restaurant has spectacular ocean views.LOCATION:In the heart of the magical village of Strandhill, renowned as one of thebest surf spots in Europe with beautiful unspoilt beach views.OPENING HOURS: Closed MondayTuesday - Sunday & Public Holidays: 17.30 - 21.30Early Bird available until 19.00.BEST DISH:Salmon Sushi €8.50 - Irish Smoked Salmon Sushi-style, stuffed with Rice and Crab Meat, rolled inSeaweed served with Tossed Salad and lightlyspiced Wasabi Sauce.

GF OrganicGF65

ESQUIRE RESTAURANT @ RAGLAN ROAD IRISH PUBCross Market Street, Tramore, Co. Waterford.

Chef: Paul HoranManager: Celine MurrayHead Chef: Daragh Flynn� [email protected]� www.esquire.ie Raglan Road

� 051 381 324 €€€

� 3 Bars� Irish traditional music� Entertainment sports bar - big screen� Bar Menu - Raglan Road� Fine dining restaurant with full bar� Best Dishes most popularLOCATION: Cross Market Street, in the heart of Tramore.OPENING HOURS: Open 7 Days a weekRaglan Road: 12.00 - 20.00Lunch: 12.00 - 16.00Dinner: From 18.00

BEST DISH:Rack of Lamb with Stuffed Bacon Rolls andRosemary Jus.Lobster and Monkfish with Sweet Baby CarrotsRaglan Road serving traditional Irish Food.

SeafoodGF64

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COUNTY WATERFORD 71LA PALMA ON THE MALL20 The Mall, Waterford City, Waterford.

Head Chef: Dario Cavaliere� [email protected]� www.lapalma.ie

� 051 879 823 €€€

Situated in a magnificently restored Georgian Townhouse, LaPalma boasts the best modern Italian cuisine around, with astunning array of fresh pasta, seafood and local meats.Affordable and with a buzzy atmosphere - La Palma also hasWaterford’s Premier Cocktail Bar.

LOCATION:In Waterford City Centre, right next door to Waterford Crystal.

OPENING HOURS:Monday - Saturday: 17.30 - 21.30Sunday: 13.00 - 19.00

BEST DISH:Ravioli stuffed with Black Alba Truffles, ThymeButter, Porcini Cream.

SC ItalianGF100

L’ATMOSPHERE19 Henrietta Street, Waterford, Co. Waterford.

Proprietor: Arnaud MaryManager: Patrice GarreauHead Chef: Arnaud Mary� [email protected]� www.restaurant-latmosphere.com

� 051 858 426 €€€

Best Value Food in the country, down to earth food, familyrestaurant, friendly atmosphere. All food is sourced locally and freshfish and meat are used in all meals. 99% of dishes are home-made.

LOCATION:Henrietta Street, Waterford.

OPENING HOURS:Monday - Friday: 12.30 - 14.30, 17.30 - 22.00 Saturday: 17.30 - 22.00Sunday: 17.00 - 22.00Public Holidays: 12.30 - 14.30, 17.30 - 22.00

BEST DISH:Our home-made dishes.

EuropeanFrenchGF30

MAXIM HOUSE8 O’Connell Street, Waterford, Co. Waterford.

Proprietor/Head Chef: Josephine Kam

� 051 875 820 €€€

Bushmills Malt 2003 Finalist - Best Ethnic Restaurant outsideDublin. Leading Restaurant Awards 2003 & 2004.We welcome families and reservations accepted.Takeaway foods also available.

LOCATION: Beside the Heritage Centre, behind to the Quay.

OPENING HOURS: Early Bird: 17.00 - 19.00 DailyLunch: Monday - Saturday: 12.30 - 14.15; Sunday: 13.00 - 15.00Dinner: Sunday - Thursday: 17.30 - 23.30;Friday - Saturday: 17.00 - 00.00

BEST DISH:Chicken Satay, home-made Crispy Duck, BarbecueSpare Rib. Selection of excellent Curry dishes also.

AsianGF48

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COUNTIES WATERFORD/WESTMEATH72THE STRAND SEAFOOD RESTAURANTDunmore East, Co. Waterford.

Proprietors / Managers: Mike & Edwina Foyle� [email protected]� www.thestrandinn.com

� 051 383 174/161 €€€

Specialising in locally caught fish, crunchy fresh vegetables,herbs, steaks and homemade deserts with a relaxed atmosphere.Recommended by Guides: Georgina Campbell Guide,Frommers and BIM Seafood Restaurants.Nominated for Best Seafood Experience 2006 by RAI.

LOCATION:On the edge of the beach in Dunmore East.OPENING HOURS:Food served: 13.00 - 21.00Restaurant: 18.30 - 22.00

BEST DISH: Panfried Turbot with Hollandaise SauceBaked Lobster with Lemon Butter. Panfried Scallopswith Chilli & Ginger. Strand Seafood Pie. RoastedCrispy Free-Range Half Duck served with WinterFruits and a Black-Bean & Ginger sauce.

SeafoodEuropeanSCGF75

WATERFORD CASTLE HOTEL & GOLF RESORTThe Island, Ballinakill, Waterford City, Co. Waterford.

Manager: Derek CoyneHead Chef: Christine Walsh� [email protected]� www.waterfordcastle.com

� 051 878 203 €€€

BEST DISH:Char-grilled Fillet of Beef, Caramelised Salsify,Braised Beef Cheek, Wild Garlic and Jus.

SC Contemporary IrishFrenchGF100

The Munster Room’s elegant 16th century oak panelling and anintricate ceiling detail provide an enchanting backdrop to dinner.The finest locally-sourced produce is used with flair andimagination. 2 AA Rosettes for fine dining and named Best HotelRestaurant in Munster at the Irish Restaurant Awards 2013.LOCATION: At the edge of Waterford city on a unique island settingwhich is accessible by a free private car ferry which runs 24 hours.OPENING HOURS: Early Bird: Sunday - Thursday 18.00 - 19.00 €38pp.Dinner: Nightly 19.00 - 21.00, €48pp, table d'hôte menuSunday Lunch: 12.30 - 15.00, €32pp, 4 course table d'hôte menuFitzgerald Room Bar: light menu daily12.00 - 18.30

LOTUS GARDENAustin Friars Street, Mullingar, Co. Westmeath.

Proprietor: Michelle YipManager: Wai Yip

� 044 933 2971/2 €€€

Top class Chinese restaurant specialising in Cantonese food.Wonderful relaxed atmosphere offering excellent food andfriendly service. Perfect location for that special occasion.

LOCATION: Beside Town Park opposite Buckley’s Hotel.

OPENING HOURS:Monday - Thursday: 17.00 - 23.30Friday: Lunch: 12.30 - 14.15; Dinner: 17.00 - 00.00;Saturday: 17.00 - 00.00;Sunday: Lunch: 13.00 - 17.00; Dinner: 17.00 - 23.00Closed 25th & 26th December

BEST DISH:Cantonese dishes.

ChineseGF70

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COUNTIES WESTMEATH/WEXFORD 73WINEPORT LODGEGlasson, Athlone, Co. Westmeath.

Proprietors: Ray Byrne/Jane EnglishManager: Norma WilsonHead Chef: Cathal Moran� [email protected]� www.wineport.ie

� 090 643 9010 €€€

Wineport Lodge lakeshore restaurant nestles on the shores ofLough Ree, close to Athlone and the picturesque village ofGlasson, in the heart of Ireland. Renowned location of RTE’s ‘TheRestaurant’ show, chef Cathal Moran’s delicious food is matchedby genuine, friendly and warm service. An always-interestingmenu changes seasonally, and the freshest local produce regularlyappears as a daily special. 30 luxurious guest rooms and suites,each one enjoying a wonderful lake view.LOCATION: Ideal location enjoying stunning views over Lough Ree.Only 5 minutes from exit 10 on the M6 at Athlone on the N55.OPENING HOURS: Lounge snacks: from noon;Dinner: every evening from 5.30pm;Sunday LunchBEST DISH:Baked Fillet of Turbot & Pan-fried Tiger Prawns,Roast Pancetta, Green Beans and Chive BeurreBlanc.

SC InternationalEuropeanGF100

LA MARINE BAR/BISTRO @ KELLY’S RESORT HOTEL & SPARosslare, Co. Wexford.

Proprietor: Billy KellyManagers: Sinead O’Reilly / Niamh MurphyHead Chef: Ronan Dunne� [email protected]� www.kellys.ie

� 053 913 2114 €€€

This award winning restaurant is located at the renowned Kelly’sResort Hotel, Rosslare. Casual French style bar/bistro servinglunch & dinner 7 days a week with daily specials.Early Bird Menu available spring & autumn.Highly recommended by John McKenna, Bridgestone Guide.LOCATION:Rosslare Strand approx. 20 kms from Wexford Town, 5 minutes walkfrom Rosslare Strand railway station.OPENING HOURS:Lunch: Sunday - Saturday 12.30 - 14.15Dinner: Sunday - Saturday 18.30 - 21.00BEST DISH:Crispy Duck Confit with Little Gem Salad andRomesco Sauce.

GF Modern European70

MARLFIELD HOUSECourtown Road (R742), Gorey, Co. Wexford.

Proprietors: The Bowe FamilyManagers: Margaret & Laura BoweHead Chef: Ruadhan Furlong� [email protected]� www.marlfieldhouse.com

� 053 942 1124 €€€

Marlfield is one of Ireland’s finest country houses. Its flower-filledConservatory Restaurant with frescoed walls overlooks beautifulgardens. Delicious classically based food is grown in its extensivekitchen garden and sourced locally. Enjoy the ‘Garden to thePlate’ lunch, supper or dinner menu and Sunday Lunch.LOCATION: One mile outside Gorey on the Courtown Road R742. Fromthe N11, exit 23 follow signs for Courtown & at the Courtown RoadRoundabout turn left for Gorey. Marlfield is less than a mile on the left.OPENING HOURS: Monday - Saturday: 19.00 - 21.00Sunday Lunch: 12.30 - 14.30. Garden to PlateLunch & Snack: 12.30 to 15.30.

BEST DISH:Roast Rack of Wexford Lamb, Butternut SquashPurée, Rosemary Roasted Celeriac, Wilted GardenSpinach, Dauphinoise Potato, Madeira Jus andPauloise.

SC Modern ClassicalGF80

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COUNTY WICKLOW74ACTON’S PUB and THE ORCHARD CAFÉThe Brooklodge Hotel, Macreddin Village, Co. Wicklow.

Managers: Evan Doyle� [email protected]� www.brooklodge.com

� 0402 36444 €€€

Country cooking with a modern twist in the Orchard Café,attached to a unique Irish country pub.

LOCATION:50 minutes from South Dublin and 3kms from Aughrim Village in Co.Wicklow.

OPENING HOURS:Acton’s Pub: Monday - Friday: 16.30 til late

Saturday & Sunday: 12.30 til late

Orchard Café: Saturday & Sunday: 12.30 - 18.00Closed Monday - Friday

BEST DISH:Acton’s Fish & Chips served in newspaper - Fillet ofHake in Beer Batter, served with a homemadeTartar Sauce, Salad and Fries.

Modern IrishGF80

DRUIDS GLEN RESORTNewtownmountkennedy, Co. Wicklow.

CEO: Edward StephensonRestaurant Manager: Jonny Davis

[email protected]� www.druidsglenresort.com

� 01 287 0800 €€€

A favourite amongst guests and the local community alike, withbright spacious vistas over the stunning Druids Glen golf course.Our selection of menus are contemporary which showcases thevery best of locally grown Wicklow produce.LOCATION: Just 30 minutes from Dublin City in a breathtaking settingat Druids Glen Resort.OPENING HOURS:Monday - Thursday: 18.00 - 22.00Friday & Saturday: 17.30 - 22.00;Sunday: 18.00 - 22.00; Public Hols: 17.30 - 22.00

BEST DISH:Trio of Irish Lamb: Lamb Cutlet, Lamb Loin andLamb Liver, with Potato Fondant, Carmelized PearOnion, Pea & Mint Purée, Port Wine Sauce.

GF90 SteakSeafood

LA TAVERNA ARMENTO THE BROOKLODGE HOTELMacreddin Village, Co. Wicklow.

Managers: Evan DoyleHead Chef: Tim Daly� [email protected]� www.brooklodge.com

� 0402 36444 €€€

Macreddin Village’s 2nd Restaurant, features a full SouthernItalian menu based on the foods available from the countrysidesurrounding the town of Armento in the province of Basilica.LOCATION:50 minutes from South Dublin and 3kms from Aughrim Village,Co. Wicklow.OPENING HOURS:October - May: Closed Tuesdays & WednesdaysJune & September: Closed TuesdaysJuly & August: Open 7 nights 19.00 - 21.30

BEST DISH:Pizza from our Wood Fired Oven.

ItalianGF60

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COUNTY WICKLOW 75

Manager: Ian SmithHead Chef: Ramen Kumar� [email protected]� www.powerscourthotel,com

� 01 274 8888 €€€

Authentic and hospitable Irish Bar, furnished with pieces fromsome of the finest hostelries in Ireland, offering traditional dishesand a wide variety of beers, spirits and whiskies.LOCATION:3rd floor of the Powerscourt Hotel, Powerscourt Estate, Enniskerry,Co. Wicklow.OPENING HOURS:Food served:Monday – Friday 18.00 - 22.00Saturday & Sunday 14.00 - 22.00

BEST DISH:Fish & Chips – Fresh local Cod cooked in Beer Batterand served with hand cut Chips, homemade TartarSauce and Green Peas.

Traditional IrishLocal IngredientsGF80

McGILLS @ POWERSCOURT HOTELPowerscourt Hotel, Powerscourt Estate, Enniskerry, Co. Wicklow.

Don’t Go Mad....Go Wild

WILD IRISH GAME LTD

IRELANDS LEADING SUPPLIER OF SPECIALITY FOOD PRODUCTS TO THEWHOLESALE,CATERINGAND RETAIL SECTORS FOR MORE THAN 20YEARS.

WE ARE A FAMILY RUN BUSINESS SETTLED IN THE HEART OF THEWICKLOW MOUNTAINS.SURROUNDED BYVAST SPECIES OFWILD GAME, MUCH OFWHICH IS ACQUIRED FROM OURLICENCED ANDAPPROVED IRISH HUNTERS, DURING THEWILD GAME HUNTING SEASONS.

WE ARE HACCP COMPLIANT AND OPERATE FROM IRELANDS FIRST E.U.APPROVEDWILD GAMEPROCESSING PLANT SINCE 1996.ALL OURWILD GAME IS PROCESSED UNDER STRICTVETERINARY

SUPERVISION TO ENSURE BEST PRACTISE IS APPLIED.WE HAVE BEEN SUPPLYING IRELANDS LEADING RESTAURANTS,

HOTELS AND RETAIL OUTLETS FORWELL OVER A DECADE.WEWILL ENDEAVOUR TO CATER FORYOUR OWN SPECIFIC NEEDSANDWEWILL GUARANTEE TOP QUALITY PRODUCTS AT ALL TIMES.

WEARE KNOWN FOR BEING THE BEST, BECAUSE . . .WE ARE THE BEST!!!!FORWILD PRODUCTS (Venison, Pheasant,Woodcock, Pigeon, Mallard, Snipe, etc)

EXOTIC &WILD PRODUCTS (Kangaroo, Ostrich,Wild Boar, Antelope etc)FREE RANGE PRODUCTS (Guinea Fowl, Chicken, Quail etc)

OTHER (Duck,Veal, Pousson, Rabbit, Iberico Pork etc)

LOOK NO FURTHERCONTACT US FOR MORE DETAILS ON

T: 0404 46773, 0404 46969, M: 086 271 1920

E: [email protected] W: www.wildirishgame.ie

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COUNTY WICKLOW76PIZZAS ’N’ CREAM9b Albert Walk, Bray, Co. Wicklow.

Director: Andrew HolmanHead Chef: Gerard Garvey� [email protected]� www.pizzasncream.ie

� 01 286 1606 €€€

Pizzeria and Creperie, established 28 years, family-friendly,reasonably priced, open 7 days a week, eat-in, take-away anddelivery.

1st pizzeria to use fresh dough, still the best pizza in Ireland.Full wine licence, garden in rear, home-made ice cream.

LOCATION:1 minute from Bray DART station.

OPENING HOURS:7 Days a Week: 12.00 - late

BEST DISH:Famous for the Best Pizza on the East Coast andhome made Ice Creams, fresh Pasta, and gourmetCrepes also available.

Pizzas/Pastas/Crepes80

SIKA @ THE POWERSCOURT HOTELPowerscourt Estate, Enniskerry, Co. Wicklow.

Manager: Conor StaceyHead Chef: Peter Byrne� [email protected]� www.powerscourthotel.com

� 01 274 9313 €€€

With an emphasis on local excellence and seasonality, Sikarestaurant offers the best of contemporary Irish cooking against aspectacular backdrop of Wicklow hills and mountains.

LOCATION: Situated on the 3rd floor of Powerscourt Hotel, Sika’sdramatic floor-to-ceiling windows take full advantage of the pyramidalSugar Loaf mountain.

OPENING HOURS:Dinner: Daily 18.00 - 22.00Lunch: Sunday 13.00 - 15.15

BEST DISH:Watch the chocolate surprise unfold when youorder the Valhrona Chocolate Dessert.

Contemporary IrishGF120

THE STRAWBERRY TREE THE BROOKLODGE HOTELMacreddin Village, Co. Wicklow.

Managers: Evan DoyleHead Chef: Tim Daly� [email protected]� www.brooklodge.com

� 0402 36444 €€€

Ireland’s only Certified Organic Restaurant serving wild andorganic foods. The Wild Foods Pantry with stunning and dramaticdining rooms are part of the:Culinary Hotel of the Year 2013Twice winner of AA Hotel of the YearGood Eating Guide Best Organic Restaurant 2011Good Eating Guide Best Leinster Restaurant 2010LOCATION:50 minutes from South Dublin, 3kms from Aughrim Village, Co. Wicklow.OPENING HOURS:Tuesday - Sunday: 19.00 - 21.30

BEST DISH:Smoked Meats and Fish from our Smokehouse,freshly-baked Breads from our Bakery, plus greatMeats and Vegetables from our local Organicsuppliers.

OrganicGF120

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Home Chefs Go Wild at the Dinner Table 79Mick Healy om Wild Irish Game, Ire-land’s only Department of Agriculture-approved processor of wild game, is(wildly) excited to report a 10% increasein demand for his wild game products.

He supplies venison, pheasant, rabbit,grouse, pigeon and duck to the restaurantand catering trade during the game seasonwhich runs from October to February. Hiscustomer list reads like a guide to Ireland’stop restaurants and he is on first-nameterms with a litany of top chefs.

For Derry Clarke, venison is a winter favourite at his restaurant, L’Ecrivain. Tim Daly of The StrawberryTree, the organic restaurant at Brooklodge Hotel near Aughrim, Wicklow, is one of Healy’s best cus-tomers, and along with hotel proprietor Evan Doyle, is a hard-working ambassador for wild, natural,local foods. At Brooklodge, they have observed that wild game is becoming more and more appreciatedby discerning Irish palettes, a trend Healy has also noticed. “The demand seems to be on the increasein retail outlets also. You can really feel a bit of confidence coming back into the industry.”

To what does Healy attribute the upturn in business?“One of our keys to success is that we listen to our customers, especially the top chefs from around thecountry”, he explains. “It’s encouraging when a lot of the TV cookery shows source their game from usor through some of our wholesale distributors like Pallas Foods or B.D. Foods.” Next time you hearClodagh McKenna or Donal Skehan say that the venison or game species they are using comes from theWicklow mountains, the chances are WIG has supplied them, explains Healy proudly.

While Wild Irish Game supplies the trade primarily, Healy has seen growing demand from the private con-sumer for natural foods and meats. Where the elite chefs will only use fresh produce, the home cookis happy to use frozen game meats. It’s widely believed that game meat does not lose it unique flavouron freezing.

Health and fitness fanatics are also big fans of gameVenison, for example, is a lean, high-protein meat and because the deer will have spent their daysroaming through the wilds of Wicklow, grazing on a natural diet of whatever they can find, it’s as closeto organic as you can get without a certificate.

It is a highly seasonal business, so to make sure he has year-round income, Healy supplies quail, poussin,guinea fowl, farmed rabbit, Irish corn-fed chicken, free-range chicken and Peking duck and exotic meatslike kangaroo, crocodile, wild boar and goat in the spring and summer until hunting starts again inthe autumn.

Wild Irish Game recently introduced an online shopThere, anybody can order meats and poultry that are sure to enliven the dinner table; the likes of mal-lard, woodpigeon, pheasant, partridge, grouse and more will be delivered by courier the next day (thereis a minimum order of €50). If there is something you need for a recipe or are just dying to try and youcan’t find it listed on the online shop, contact Wild Irish Game – it may be possible to get it for you.

“In Ireland, home chefs are only just beginning to experiment with game,” notes Healy. “They thinkthere is some kind of complicated ritual to preparing game. For good quality wild game, there isn’t. Wedo the ritual – they just have to cook it!”

For inspiration, Healy recommends the beautiful book by one of his customers, Ross Lewis from Chap-ter One. “An Irish Food Story is more than just a cookbook”, he says.

Wild Irish Game is located in Glenmalure, Co Wicklow. www.wildirishgame.ie

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