Taste the entire world on your Irish adventure
Janet's, Making Ireland Farmer's Markets, Dublin, Authentic International To Cuisines From In To Own Throughout Plenty Find Experience You'll Local Of Exploring Ways Your Dumplings
The best thing about travel is discovering new-to-you foods, flavours, cuisines, and food cultures. From the spice bizarre in Istanbul to the Marrakesh night market, freshly baked loaded flatbreads to the perfect Neapolitan pizza slice, or deep-filled bao and hand stretched noodles in a steaming bowl of fragrant broth — food is the easiest way to navigate new places, creating instant connection to, and understanding of, where we are and the people we meet.
Of course, the allure of almost guaranteed sunshine will always be a big factor in our desire to see this Emerald Isle shrinking into the rear-view mirror but, if you haven't heard, there’s a new trend in Cool Travel — with travel to places with more temperate climates (like Ireland) now on the rise.
Newsflash: we have the kind of weather others love, and maybe we should learn to love it a little more, too.
Why would you go anywhere else?
For the food? Maybe.
Once upon a time, an authentic taste of a cuisine was only possible to experience away from home; but that is no longer the case. Now we can taste the world on an Irish staycation!
From restaurants to cafes, food trucks and market stalls, Ireland is alive with global flavours. The Irish food scene has never looked or tasted more diverse, and this makes eating out ever more interesting. In these places, we can all break bread on an equal footing – food is our great leveller and social glue.
While Ireland’s big cities are well known for their quantity, quality and diversity of offering for foodies, there are plenty of gems to be found further afield too.
Ireland’s foodie market towns and villages all boast a vibrant farmer’s market scene (it’s not all apple tarts and honey, you know) and food truck parks. These places are hot beds for food entrepreneurism and where many now well-established food restaurants started out.
So, if you’re looking for a spot that’s all about a celebration of diverse food culture, or modern fusion mixing up Irish and world flavours into one tasty melting pot of deliciousness, you can bet this is where you will find it!
The beating heart of the street food scene, food trucks and market stalls are where many food businesses cut their teeth. Careful curation of menus, a cute eye for branding, and savvy social media skills ensure a loyal following. If you want to know what the Irish are eating right now, join the longest queue! These guys are all about consistency, taste, and look, with eye-catching dishes perfect for the ‘Gram – which is where you will also find out where they will pop up next…
Chef Alistair Jeje has created something very special with this venture, mixing Nigerian and Trinidadian culinary traditions of his parents into one riotous and hearty food ethos. Think classic Jollof Rice, deep-fried plantains and jerk chicken with rice and peas. Deep flavours with intense flavours and zingy fruity notes — pure soul food.
Feast on loaded, slow-proven, handmade, oven-charred flatbreads topped with the best of local seasonal produce often sourced from the same weekly farmers’ markets in Clonmel that owner, Steve Mercer, trades in.
Slap bang in the centre of Eyre Square, this truck is putting out Filipino favourites such as hot rice broths, spring rolls, BBQ chicken and noodles.
Emye’s food has been gracing the palates of customers at Mahon Point and Midleton Farmer’s Markets for many years now, with a variety of freshly prepared vegetarian Ethiopian dishes.
Serving a delectable array of South Indian Street Food, including their signature dosa, parotta, Kathi rolls and biryani, you’re sure to enjoy a visit to Dosa Dosa at either of their bases in Adamstown or Canal Street Lower.
Located inside Eatyard at The George Bernard Shaw, Janet’s is renowned for aromatic gyoza dumplings, generously filled bao buns and rice bowls. Also runs occasional dumpling classes – perfect for those looking for an add-on food experience during their staycation.
Converting everyone to their gospel of raw vegan food inspired by global flavours using local veggies (many grown in soil made from food scraps), My Goodness operates out of The English Market daily and Mahon Point Farmers’ Markets weekly (Thursday). Keep an eye out for their funky creations, or their “Mid-weak For Yourself” meal-deal combos.
Filipino food that’s a celebration of Richie Castillo’s heritage brings new flavours to an appreciative Irish audience via their food truck or pop-ups in all manner of locations. Bahay is a food project in constant flux, which makes what they do and where they might pop up fascinating to follow.
With over 35 different vendors slinging food as diverse as Italian pizza to Korean fried chicken, BBQ, Lebanese, Chinese and more, Marina Market is a thriving hub of Cork’s wonderfully diverse food scene. Open seven days a week.
Cork — Le Kiosk
Afro-Caribbean food is the name of the game here, lovingly prepared by owner David Kra with hearty plates of jerk chicken and all the goodies. Can be found at Midleton and Ballincollig Farmer’s Market – easy to spot, just look for the shiny airstream and follow your nose…
Ethereal, thoughtful, educational and delicious, supper clubs are a great way to get social around food while learning a little more about the flavours and foods of other cultures through a different perspective.
A more permanent supper club situation than most, Gursha offers as many Ethiopian dishes as you like for just €29.90 per person every Thursday to Sunday evening from its base in Poolbeg Street. It includes Ethiopian coffee which has its own distinct coffee culture.
Meaning "traditional" in Yoruba, a Nigerian dialect, this supper club roams Dublin bringing an authentic slice of Africa with it, featuring beautifully curated dining experiences which include drinks and dancing!
Has food truck, will pop up anywhere! With a penchant for Mexican, Portuguese and Spanish flavours combined with an obsession for using hyper-local seasonal ingredients and an array of pickles, Caitlin can be found hosting pop-ups, supper clubs, private events, or side-of-the-road pick ups whenever the whim takes her.
By day, Picado Mexican is Ireland’s premier Mexican pantry store in Portobello. By night, Lily Ramirez-Foran hosts workshops in taco and tamale making as well as intimate supper clubs. With just ten spots available, be a Quick Draw MaGraw to nab a spot!
Founded by Ngozi Elobuike, this wine club mixes fashion, food and fine wine with a focus on diversity and heritage of Ireland’s black communities. Stylishly curated experiences and collaborations in gorgeous locations – follow on socials for news of upcoming events.
From West Africa to Southeast Asia, South Africa to Mexico, via Poland, France and Italy — strap in for a global taste tour of the Emerald Isle!
Funké Egberongbe is the Nigerian chef-proprietor of Funké in Sligo town. Find classic Nigerian dishes such as Moin-Moin, Goat Curry, Jerk Chicken, Jollof Rice and Yam Dumplings on the menu.
This bijou daytime café serves hearty classic Polish dishes served simply and with care. Think Żurek (a soured soup with egg and Polish sausage), meatballs with gravy, schnitzel and sauerkraut, mielony (pork patties), big soups and bold stews.
Portugal with hints of Brazil — classic comforting dishes on a tightly curated menu, including Piri Piri Chicken, Brazilian Prawn Stew, finished off with a classic Pastel de Nata.
Three great restaurants from the imagination of one of Ireland’s great chefs, Sham Hanifa. Combining flavours of his Malaysian heritage with exemplary culinary flair, all three restaurants are great examples of the two food cultures of Malaysia and Ireland coming together in perfect harmony. Buffalo Boy and My Kitchen are based in Carrick-on-Shannon (the latter also hosts cookery workshops), and The Cottage, Jamestown.
Established in 1989 by Antonio and Marion Cavaliere in the shadow of Kilkenny Castle, this family-owned and run Italian restaurant serves fine dining classics and freshly made pasta every day. Did you know, Rinuccini is home to Ireland’s largest collection of Grappa?
Blending French-Parisien patisserie with South African flavours in the bakery is where the Lekker journey starts, but moves into Bunny Chow (sans actual bunnies) and handmade Boerewors sausage to Croque Madam and Quiche Lorraine through a breakfast and lunch service at the on-site café.
As the Republic of Ireland’s largest cities and historical trading ports to the world, both Dublin and Cork have their own unique and fascinating traditions and subcultures when it comes to food.
Since starting life as a street market, Korean Table is now one of the capital’s most celebrated eateries for its authentic Korean classics. From buttered kimchi rice to spicy gochujang bulgogi, this tiny restaurant that is walk-in only has captured the tastebuds of a loyal Dublin following.
Sunil Ghai’s North Indian restaurant has been a fan favourite since the day it opened. Freshly prepared daily using the best of Irish produce, it is a frequent winner of awards recognised for its outstanding cookery. As well as a la carte, there is a Pickle Tasting Menu that is prepared for each guest and changes daily depending on the taste of the chef.
Levantine heaven awaits inside this restaurant in a hidden corner that opens out into a sunny, always buzzy courtyard serving unreal small plates with heady flavours inspired by the founder’s dual heritage of Irish and Iraqi-Jewish.
Be sure to call it “triple-seven”, 777 is a contemporary Mexican restaurant and cocktail bar that is a firm favourite with locals — not least for their Monday Margs, Taco Tuesdays (two for €8), their Don Julio cocktail bar, and thumping atmosphere.
An extension to their original restaurant, Las Tapas de Lola, La Gordita is where fine dining and tapas collide with incredible Irish produce and quintessential tastes of Spain. A riotous indulgence of flavour!
Possibly Dublin’s — if not Ireland’s only Uyghur restaurant, run by sisters Eleanor and Halnur Halmurat, the cuisine of Alfanti is a mix of Eastern and Central Asian influences with noodle, stir-fry, pilaf and skewer-type dishes that are equally familiar and unfamiliar. The noodles are hand made by their mother daily, part of the Uyghur food culture.
Billed as an authentic taste of Southern Indian cuisine, many flock for its breakfast offering of Dosa, Idii and Vada, a selection of Thalis, Chaats (Indian street food snacks) such as Panipuri and Samosa Chaat, quintessential sweet bites of Gulab Jamun washed down with a Rose Lassi.
This subterranean restaurant has been described as though being welcomed into “someone’s room in Calabria.” It’s classic Italian food from Piedmont influenced by the rustic cuisine of the region which oscillates between incredible cheeses, perfectly ripe tomatoes, tripe, truffles, and a daily-changing pasta dish.
Hidden above a burger joint, this taqueria is owned and run by three women missing their home tastes of northern Mexico. Tortillas are handmade fresh daily in corn and wheat varieties and come with a variety of fillings and toppings. More substantial items, such as mole enchiladas, plus classic comforting desserts, are also on offer.
Dublin’s answer to the NYC Slice Shop, Bambino earned its rep by creating pizza by the slice that not only looked Instagrammable but had the credibility to back it up. Authentic toppings — not too fancy or overdone, using the finest of ingredients. The perfect grab and go taste.
It’s part subway car, part futuristic canteen, part 70s discotheque and 100% lux. Hang Dai is as famous for its roast duck and dumplings as it is for its neon lit interior, glowing cocktails and DJ nights that lift the roof off. It’s a Chinese restaurant, but not as we know it.
Dim Sum is officially a thing in Dublin, and the best is to be found at Good World Restaurant. Cantonese Dim Sum is part of Han cultural heritage so here is treated with a particular reverence to ensure authenticity. Plenty of Cantonese classics are on the menu too; a favourite is the Sui Mei Triple Combo of roast duck, BBQ pork and roast pork belly.
Authentic Turkish döner kebabs and marinaded skewered meats cooked over charcoal, stuffed vine leaves, falafel, hummus, içli köfte and baklava are all the makings of a classic Turkish street food feast.
The capital’s best-loved Thai and Vietnamese restaurants keep going from strength to strength. Three restaurants later, and their brand of Southeast Asian cuisine is a winner as the expanding empire includes takeaway joints, festival food trucks, an award-winning cookbook and a retail range of pastes, cooking sauces and condiments.
Buttery parotta, and dishes flavoured with spices carefully chosen and freshly ground daily inspired from the vast cuisine of the Indian subcontinent. What started as a street stall has effortlessly evolved into a restaurant that’s a by-word for excellence in food and service.
The beautiful opulent interiors of Daata restaurants are matched by the Pakistani dishes served at each of their three outlets around County Dublin. Established 25 years ago, classics such as Panipuri, Lahori Muttar Keema, and Paneer Masala are central to the “Daata Cuisine”, while the Brunch menu is a twist on classics for contemporary diners.
So much more than a place to eat, Izz Café has become a de facto cultural hub and all-round friendly place for all Corkonians serving immaculate Palestinian food that’s ideal for sharing or for a quiet moment of pure indulgence. Ask for the Palestinian coffee, which is roasted in-house and gently infused with cardamom.
How the drinks and food go together in this Latin American-inspired cocktail lounge was embedded into Paladar’s DNA from the beginning. Head chef, Nascimento Nunes, taps into his Brazilian roots to create dishes such as Chicharrónes con Guava and Prawns with Moqueca Rice – perfect with sips of seasonal Pisco Sours.
The original home of Michelin-rated Takashi Miyazaki, and a long time in the very capable hands of head chef Michael McGrath, this hidey-hole of an eatery introduced proper ramen to the people of Cork. Signature dish is the Lemon Ramen, but everything is stellar. A few high stools for sitting in, but mostly this is a takeaway joint with serious kudos.
Nua Asador is what happens when you combine a talented chef in Brazilian-born Victor França with Cork’s beef legend Tom Durcan to create a super casual outlet where incredible beef, fish and vegetables are cooked over a charcoal Parilla grill with smoke and fire. Steaks cooked to order and served up in Franca’s award-winning signature chimichurri sauce is a taste for the ages!
Head Chef, Meeran Manzoor, combines his passion for local, seasonal Irish produce with his classic French culinary technique and merges it together with Chettinad cuisine of Manzoor’s regional homeland of Tamil Nadu in India. Dishes are refined and elegant, showcasing a depth of knowledge of spice to enhance the flavours of individual ingredients into a complex whole where East and West meet effortlessly on the plate.
The food ethos at Baltimore’s Michelin-star restaurant is Turkish-Irish fusion. Chef-proprietor, Ahmet Dede, relishes the vast seasonal larder of wild and cultivated ingredients on his West Cork doorstep and infuses them with techniques, flavours and seasonings of his Turkish homeland.
Buckwheat soba noodles, handmade fresh daily by the chef himself, are at the heart of this casual reincarnation of Takashi Miyazaki’s restaurant where ingredient provenance is still key paired with Miyazaki’s signature Japanese food styling. Natural wines by the glass or bottle, including an always interesting selection of top-quality sake.
Classic and authentic Italian food with dishes that reflect the different regional tastes of Italy along with wines ensuring that a meal at Da Mirco comes with an education as well as a guaranteed belly full of delicious handmade pasta.
Bright, light, intelligent food creations from Madrid-born head chef, Rebeca Recarey-Sanchez, means in a town full of foodie delights, SFP remains forever popular with their customers. A daily changing menu reflects the fact that ingredients turn up at their door from a network of local producers and the menu responds accordingly, encouraging us as diners to have serious fun with the food.
You could easily miss the entrance to this little gem! Accessed via a small doorway with stairs to the first floor, Wabi Sabi is an always-busy spot for really great tempura and sushi. Free pours of green tea during your meal in a room that is all blonde wood and long tables. Great service.
A blending of Nepalese and Indian cuisines at the duo of restaurants in Douglas and Ballincollig sees familiar dishes paired with Nepalese delicacies such as Mo:Mo — steamed dumplings with tomato, chilli and sesame chutney, lamb shank slow-cooked with bay, cardamom and cloves, or a thali to sample a range of dishes.
