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County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. Adventurous, well-traveled chefs throughout County Cork make
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. A
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ball
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. Adventurous, well-traveled chefs throughout County Cork make the most of the first-rate local specialties: succulent beef and lamb, game in the winter, fresh seafood, and farmhouse cheeses. The best restaurants are not all in towns: even tiny villages might boast a gastropub.
The last thing you would expect to find behind the typical, small pub facade located along a long street filled with a row of modest vernacular buildings, is a heightened level of dining experience with a sophisticated, inventive menu. Schull man Rob Krawczyk runs the kitchen a few miles from his hometown in Ballydehob, and he's impressing professional food critics and novices alike with his inventive taster menus. Expect the unexpected: butter comes with a turf-infused flavor, quail eggs are accompanied with caviar and oysters, while herbal tea to clear the palate has a snap of whiskey. Restaurant Chestnut opens from 6 pm, and you should plan to park yourself for just shy of three hours to sample all nine offerings on his daily changing menu.
Although only minutes by foot from the main road and Goleen's village center, this harborside retreat is a peaceable kingdom—expect to see herons outside the window. "Fresh fish and wine on the harbour" is the motto here. The restaurant, in Sue Hill's modern house (she also offers B&B) is well run with great service. Off-season (September–April) dinner must be booked in advance.
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