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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.
Proud of its modern Irishness, Cistín Eile takes the produce of local farmers and applies a simple but stunning brand of culinary magic. The menu changes depending on what's good in the local market. Favorites include black-and-white pudding with cabbage salad, apple, and mustard, or the creamed white rabbit and herb spaghetti. "Hunger makes a great sauce," reads the Irish-language motto on the wall, so arrive with your appetite fully intact. Little time is wasted on the decor, though the space has a homey, warm feel. How they offer dishes of this quality at such affordable prices is a Wexford miracle. And the name? It's pronounced "kishteen ella" and means "another kitchen" in Irish.
80 S. Main St., Wexford, Co. Wexford, Ireland
053-912–1616
Known For
Inventive Irish cuisine
Cozy atmosphere
Seasonal menu
Restaurant Details
Rate Includes: Closed Sun. No dinner Mon. and Tues.
Locals swear this cute little joint at the back of the Arts Centre is the home of Wexford's best coffee. The interior is simple but cozy with creative touches like local artwork visible throughout. The creative touch extends to the menu where you will find options like the spiced chorizo and squash soup and smoked loin of bacon, Brie, and pear chutney sandwich. The chocolate, date, cranberry, and nut slice is a cake to die for.
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.
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