Goldie, located at 128 Oliver Plunkett Street, Cork, celebrates Ireland’s rich marine bounty as one of the country’s finest seafood eatery options. With the Cork harbour being the second-largest natural one on a global scale, it’s fitting that Aishling Moore’s spectacularly sustainable fish cooking methods are showcased here. Feast on delectable dishes such as pan-roasted cod partnered with curry leaf noisette, or try the humble pollock brought to life with a zesty blend of jalapeño and blood orange. Launching her debut recipe book, Whole Catch, Moore now shares her culinary prowess with home cooks.
Further north in Galway, 22 Sea Road is home to Kai. Opened in 2011 by Jess Murphy and her husband Dave from New Zealand, the eatery serves a spectrum of meals, simple yet satisfying lunch options by day, and more elaborate offerings by night. Sample the Connemara crab, lamb or slurp away on surf clams with agnolotti del plin. Their commitment to sustainability landed them a Michelin green star, carving a space in the circular economy.
The exceptional La Fougère restaurant in Knockranny House Hotel, Westport, Co Mayo, showcases years of culinary craftsmanship under the guidance of Seamus Commons, former head chef at the Michelin-starred L ‘Ecrivain. His attention to detail translates into meticulously-executed classic dishes, with an emphasis on seafood and game, particularly during the colder seasons.
On 16 Lancaster Quay, Cork, Paradiso offers a dining experience with a phone number 021-4277939 for bookings and consultations.
For three decades, Paradiso, led by Denis Cotter, has been at the forefront of vegetarian cuisine, having been admired globally but never outdone. Nowadays, Chef Miguel Frutos presides over the kitchen, creating meals that not only embody the distinctive Paradiso style, but also cater to present culinary trends, a case in point being the carrot escabeche accompanied by buffalo labneh and pickled fennel. Paradiso keeps a close partnership with main veg supplier, Gortnanain Farm, to ensure seasonality, and its completely natural wine menu supports the restaurant’s philosophy that was initiated years back. JC
The Tannery
Situated at 10 Quay Street in Dungarvan, Co Waterford, you can contact The Tannery at 058-45420 or online at tannery.ie. This restaurant truly is a family business, with Paul and Máire Flynn’s daughters often assisting during holiday periods. The restaurant offers set menus that are always affordable, with choices including the early bird at €40, a dinner menu for €68 or a Sunday lunch priced at €39. The wine bar downstairs offers more relaxed dining, listing a variety of small plate options on their chalkboard. CH
Vaughan’s Anchor Inn
Located in Liscannor, Co Clare, and able to be contacted at 065-7081548, or online at vaughans.ie, Vaughan’s Anchor Inn is a restaurant with a rich family history. James Vaughan currently holds the reins of the Liscannor kitchen, while his father, Denis, fills the role of head chef at Vaughan’s on the Pier in nearby Lahinch. Notably, their fish batter is sourced from a 22-year-old sourdough starter. With seafood delivered each day, the restaurant’s offerings range from hearty seafood chowders and traditional fish and chips to flawless seafood specials, ensuring there’s something for every palate. Finish up with some ice cream at Spooneys on Lahinch pier. JC
Wine & Brine”
When journeying between Dublin and Belfast, it’s always worthwhile to take a slight detour to visit 59 Main Street, Co Down, the establishment owned by Chris and Davina McGowan. You can reach them at +44 28 92610500 or visit their website wineandbrine.co.uk. Their proximity to Peter Hannan’s exceptional butcher shop adds a bonus to your visit. Since Chris’s return to Northern Ireland in 2015, they’ve built a distinctive style that tastefully fuses their unique culinary ideas with impeccable classical techniques. They pride themselves on sourcing high-quality northern ingredients. Heed my suggestion to try their double baked three-cheese soufflé, sesame prawn on toast served with a Portavogie prawn crudo, and a Greek-style calamari dish. – JC