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Food is usually prepared in a simple, country-house style, though pleasant surprises abound. A number of ambitious Irish chefs are at work in the Southeast's restaurants and hotels, and at newer joints with inventive offerings that offer a great value. The best of the region's cuisine rests on modern, international interpretatio
Food is usually prepared in a simple, country-house style, though pleasant surprises abound. A number of ambitious Irish chefs are at work in the Southeast's restaurants and hotels, and at newer joints with inventive offerings that offer a great value. The best of the r
Food is usually prepared in a simple, country-house style, though pleasant surprises abound. A number of ambitious Irish
Food is usually prepared in a simple, country-house style, though pleasant surprises abound. A number of ambitious Irish chefs are at work in the Southeast's restaurants and hotels, and at newer joints with inventive offerings that offer a great value. The best of the region's cuisine rests on modern, international interpretations of classic Irish dishes. Leading lights in the area include chef Kevin Dundon at Dunbrody Country House, Paul Flynn of the Tannery, and Martjin Kajuiter at the Michelin-starred Cliff House in Ardmore.
Other than its fabled strawberries, the Southeast is probably best known for its rich seafood, especially Wexford mussels, crabs, and locally caught salmon. Kilmore Quay, noted for lobster and deep-sea fishing, hosts an annual Seafood Festival the second week of July. Many restaurants serve local lamb, beef, and game in season.
When Garrett Byrne, the former head chef of Dublin's celebrated Chapter One, returns home and opens a restaurant, people take notice, and the awards---and diners from all of Ireland---start flooding in. The menu is a work of art, with common French themes toyed with and expanded. The ox tongue and cheek, in sauce gribiche with pickled salsify and horseradish cream, is just about the perfect starter. For a main, try the saddle of wild venison with bacon and chestnut dumpling, caramelized parsnip, and pepper jus. Byrne chose an industrial site beside the disused railway yard and transformed it into a stylish, uncluttered space with a beautiful green canopy for a sense of the French bistro. The oak flooring and curved banquettes contrast with the abstract splashes of bright colors on the walls. The wine list is long and luxurious.
Gashouse La., Kilkenny, Co. Kilkenny, Co Kilkenny, Ireland
It's rather fitting that this restaurant is in a converted church, as it's become something of a shrine for foodies. Jason Matthia's cuisine is classic French with contemporary Irish twists. The seafood cassoulet—half a dozen varieties of fish and shellfish with a delicate chive velouté—is legendary. Another specialty is venison, mushroom and cranberry pie with chestnuts and hazelnuts. The atmosphere is wonderful, too, with dark wood and tapestries providing an elegant background for the white linen. Matthia has opened a great café next door if you prefer something more informal.
Moore La., Cashel, Co. Tipperary, Co. Tipperary, Ireland
Gourmands come in droves to the ruby-red dining room at Dunbrody House, where celebrity-chef Kevin Dundon serves up foie gras with toasted brioche and balsamic-marinated strawberries, pan-seared Hook Head monkfish with garden courgettes and lemon butter sauce, and a chocolate "selection of indulgences." The weekend eight-course tasting menu is a parade of culinary delights. If you're a hands-on type, you can learn how to cook the Harvest Room's delights yourself; Dundon runs a cooking school on weekends. After a memorable dinner, sit back with a goblet of Irish Mist in hand and catch a dramatic sunset fading over the Hook Peninsula. Sunday lunch here is the stuff of legend.
A landmark since the 1940s, Langton's is a labyrinth of interconnected bars and eateries. Up front is one of Ireland's most famous "eating pubs," often crammed to the rafters of its low ceiling with a lively crowd. For more tranquil environs, head out back, where you can enjoy a neo-Gothic garden framed by a stretch of the old city walls. Most of the seating areas, all with open fires, have different personalities—from the leather-upholstered gentlemen's club in the Langton Bar to an attempt at Art Deco in the spacious dining room. The main restaurant offers well-prepared traditional dishes, including (of course) Irish stew and a mean cod in beer batter. There are 34 Art Deco–style hotel rooms upstairs.
Inside the Waterford Castle Hotel, the Munster Room's luxe decor—with oak paneling darkened with age and ancestral portraits in gilt frames—hints at one of the most sophisticated menus around. Options include a fixed-price, three-course menu featuring adventurous starters such as ballotine of quail with celeriac foam, winter slaw, and cinnamon and apple jelly. The dress code is smart (jackets for the men) and the surroundings suggest a big night out. Main-course winners include the best of Irish steaks or the roasted goose breast with potato-and-orange stuffing and burnt-orange sauce.
Local culinary wizard Paul Flynn whets quite an appetite in the flocks of Dubliners who besiege every weekend what is commonly regarded as one of Ireland's leading restaurants. The menu is rustic but whimsical and always seasonal. Check out the crab crème brûlée with pickled cucumber or the quail and foie gras pie, with cabbage and quince jelly. Fanatical foodies who want to stay as close to the culinary action as possible can now overnight in the adjoining guesthouse.
A casual, modern Irish eatery, Bodega Restaurant is known as the fun place to eat in town. Everything is prepared with locally sourced ingredients, with the Kilmore Quay haddock bake a hearty favorite, along with celeriac and baby carrot risotto with sherry vinegar caramel, crispy potato rosti, mascarpone, and Parmesan. Bright colors and comfortable couches give it a festive feel, while the extensive wine menu gets everyone warmed up. Bodega also hosts intimate gigs by some of Ireland's top folk singers.
Fresh-off-the-boat fish is the big draw at this restaurant at the family-friendly Ferrycarrig Hotel. Seafood from Kilmore Quay is a favorite, but the Killurin lamb is just as local and tasty, as is the wild Wicklow venison loin with red cabbage tatin, parsnip puree, red wine jus, and game chips (potatoes, flour-dusted then thinly sliced and fried). Check out the wine list, one of the better ones in the Southeast. While the tables are formally appointed with crisp white linens, the light-filled dining room has a friendly, relaxed vibe.
A warm glow emanates from this Georgian town-house restaurant, where owner-chef Antonio Cavaliere is intensely involved in preparing such luscious Italian dishes as rigatoni all' arrabbiata (tubes of homemade egg pasta in a fresh tomato sauce with chili and garlic). Other specialties, such as medallions of fresh Kilmore Quay monkfish with roasted cherry tomatoes, garlic, white wine, and a touch of fresh chili, go particularly well with Antonio's garlic roasted potatoes—highly recommended as a side dish. A splendid all-Italian wine list complements the menu, and there's a host of delicious homemade desserts. This is one of the best Italian options in town. The restaurant accommodates overnight guests in the town house above.
Given its quayside location, seafood is the specialty at this busy family-run seafood restaurant. Fisherman's pie is a real favorite—scrumptious freshly caught prawns, monkfish, salmon, and cod in a dill and Pernod cream sauce topped with a mashed-potato crust. Non-seafood options include chicken Angelica stuffed with potatoes and leeks and wrapped in bacon with mushroom sauce. Simplicity and freshness define the food here.
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