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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
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.
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.
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