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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.
Tucked away on a cobbled patio, this surprising haven is part of a Victorian warehouse conversion that houses Hotel Isaacs. Stone and redbrick walls are the backdrop to a minimalist modern interior, while out back a gigantic rock-wall waterfall makes a stunning backdrop to the dining area. The menu features the best of local produce, often served with an unusual twist. Start with organic Ummera smoked salmon three ways—with lemon, beetroot, and crème fraîche on organic leaves—or steamed West Cork mussels (marinière or with chorizo and onion). For dessert, try the iced white chocolate parfait with roast peaches or classic crème brûlée.
Advance booking advisable weekends and during festivals.
Tucked away near the GPO is one of Cork's favorite restaurants. Enter through a softly lit, curved Art Deco–style bar that combines exposed brick walls with caramel-shaded leather banquettes to create a soothing respite from the city center. Food is always sourced from local artisan producers, and the seafood as fresh as it gets, while the imaginative, well-judged menu encourages flavor to shine through. Small to large appetites are catered for---and priced accordingly---with big plates that include seared Castletownbere Scallops, venison, or rib-eye steak.
23 Oliver Plunkett St., Cork City, Co. Cork, Ireland
Polished tables, a large stone chimney, and bay windows are the cornerstone of this contemporary space behind this double-fronted town house. At dinner, owner-chef Olivier Queva's classical French background is evident in his treatment of the daily catch directly from the pier, including fresh grilled lobster in the summer, and clever ways with unusual cuts of meat. In winter, the catch of the day is replaced by game: quail, pheasant, wild duck, or venison. The wine list is long and includes a good selection of French and new-world wines to complement serious and well-judged cuisine.
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