Restaurants in Ireland
While the Irish have long been known for their fine liquors, it is seldom travelers seek out the emerald isle as a food destination, – which is a pity. Many of the best restaurants in Ireland now serve refined takes on traditional dishes, using the freshest local ingredients. Foodie hotspots include the big cities of Dublin, Galway and Cork where local purveyors, cheese mongers, bakers and organic farmers meet in markets to sell their wares. The towns of Killarney, Kilkenny, and Kinsale also have excellent cuisine.
A traditional Irish breakfast consisting of eggs, bacon, mushroom, potato bread, black pudding and baked beans is something to try when visiting restaurants in Ireland. Bewley's Café in Dublin and Kilkenny restaurant (numerous locations) are two places that serve a great "Full Irish" as it's called.
While not exactly Irish restaurants, the pub is another traditional institution to visit during your stay. Most towns and even the tiniest villages will have a pub, sometimes with a post office or shop attached. Johnny Fox's in Dublin, McHugh's in Belfast and Sean's Bar in Athlone (the oldest in Ireland) are some places to sample Guinness or "a pint of the black stuff."
These days, there are restaurants in Ireland to cater to every palette and a variety of international cuisines. Try to venture off the beaten track to avoid the tourist traps and don't be afraid to ask a local for a recommendation, they'll be delighted to help.
Just south of Galway, Ireland, on a weir beside a creek that runs into Galway Bay, this 18th-century tavern-all burnished wood and thatch-was immortalized in the Seamus Heaney poem "Oysters":
Our shells clacked on the plates
My tongue was a filling estuary
The Quartier Bloom is Dublin’s small, but busy Italian district. It is home to a handful of shops and restaurants, one of which is the wine-focused Enoteca delle Langhe.
Chef Aine Maguire is one of the rising stars of the Irish food scene (a fact that Michelin recognized by awarding The Winding Stair its Bib Gourmand in 2008).
Chef Robert Gleeson's cooking is refreshingly simple and seductive, you'll see on the menu that the smoked haddock comes from Sally Barnes, the duck in the terrine from Helena Hickey.
For almost 30 years, Cognac native Patrick Guilbaud has dominated Dublin’s culinary landscape—and with good reason.
This cozy, casual room turns out Galway's best local food, with global flourishes; house made ice creams are not to be missed.
The Irish comfort food at Roly’s is served in a dining room with yellow-painted walls, white linen-covered tables, and maroon banquettes. Located directly above its bakery and all-day café, which serves coffee and homemade pastries, it has been open since 1992.
Dublin diners were hardly surprised when Chapter One was awarded a Michelin star in 2007; in fact, many wondered why the recognition for this hidden gem had taken so long.
This upmarket yet relaxing steakhouse is the brainchild of Irish-American talk-radio tycoon John M. Shanahan, who followed his dream of building a temple to his favorite food: Irish beef.