Good Eating Guide 2013

www.tipperarycrystal.com

2013

€5.00 www.goodeatinguide.ie

2013 GE Main Front Cover:Layout 1 27/01/2014 12:05 Page 1

THE BURRENSMOKEHOUSE LTDKincora Road, Lisdoonvarna, Co. Clare.Tel: 065 707 4432 Fax: 065 707 4303Email: [email protected]: www.burrensmokehouse.ie

12 kms from the Cliffs of Moher.Visitors welcome.

Worldwide mail order service.Credit Card facility.

And over the 100 year old pub “Roadside Tavern”.Tel: 065 707 4084

NOLANSQUALITY SEAFOOD

H.J. Nolan (Dublin) Ltd.Rathdown, Dublin 7.Tel: 01 868 0066Fax: 01 868 0260

Exporters, importers, distributors of awide range of seafood products.

Fresh – Frozen – SmokedNolan’s Irish salmon is world renowned

(available at the duty-free Shannon Airport Shop).

Our mail order departmentcan solve your gift problems.

Nolans Smoked Salmon can bepurchased on our website.

www.nolanseafoods.com

TRADITIONALCHEESE COMPANY

LIMITED244 Holly Road,

Western Inustrial Estate,Dublin 12

T: 01 409 0400F: 01 450 6261

E: [email protected]

Traditional Cheese Companyis a major supplier of Quality Irish

and Continental Cheesein the Irish Market.


INTRODUCTION

Welcome to the Good Eating Guide 2013-2014 edition, we

trust that the content of the Guide will provide you with details

on numerous eateries, from Fine Dining, Casual Dining,

Gourmet Pub Food, to casual Pub food and other eateries

throughout Ireland.

Also you will find news pages and the enriching of food with

Cooking with Cream.

The Guide will serve as a valuable reference point for eating

out in Ireland.

We trust you will find the Guide a benefit and you can also

visit the online version at: www.goodeatingguide.ie.

Bon appetit

Published by Portside7 Cornelscourt Business Park, Cornelscourt,

Dublin 18.Tel: 01 289 7750

Email: [email protected]

© Portside 2013 Printed in Ireland

Disclaimer: Every care has been taken to ensure accuracy in the compilation of this guide. Portside

cannot, however, accept responsibility for errors or omissions, but where such are brought to our

attention, future publications will be amended accordingly. All entry content has been supplied by

individual establishments concerned.

Production Manager: Dermot O’Connor ([email protected])

Copy Editor: Rafferty Writes (www.raffertywrites.ie)

Visit the online interactive version of the guide: www.goodeatingguide.ie

Stock photographs courtesy of istockphoto.com

CONTENTS2

How To Use This Guide 4

The Good Eating Guide Awards 2013

Best Restaurant 7

Best Chef 9

Best Wine List 11

Best Front of House 11

Best Organic Restaurant 11

Best Newcomer 11

Best Seafood Plate 11

Best Ethnic Restaurant 11

Best Tourist Venue 13

Best Value Menu 13

Best Gastro Pub 13

Best Family Restaurant 13

Best Wholesome Food 13

Best Cocktail Bar 13

News 14

What’s new and what’s changed

Restaurants (by County) 18

Antrim ... ... 18

Carlow ... ... 19

Cavan ... ... 20

Clare ... ... 21

Cork ... ... 22

Derry ... ... 28

Donegal ... ... 29

Down ... ... 31

News 32

Wild Game / Bright Star /

Eastern Delights

Dublin Central ... ... 35

Dublin North ... ... 48

Cooking with Cream 50

Dublin South ... ... 52

Galway ... ... 64

Kerry ... ... 65

Kildare ... ... 67

Leitrim ... ... 67

Limerick ... ... 68

Louth ... ... 69

Mayo ... ... 71

Meath ... ... 73

Offaly ... ... 73

Sligo ... ... 74

Waterford ... ... 75

Westmeath ... ... 76

Wexford ... ... 77

Wicklow ... ... 78

Index ... ... 80

PRIVATE BIN

Shiraz Rich, full-�avoured and spicy with ripe fruit �avours.

The Private Bin Range comes from McGuigan Wines. The premium fruit, the modern winemaking facilities and the good understanding of customer needs enables production of a premium quality product at a price that represents exceptional value for the high quality wine on o�er.

Distributed throughout Ireland by

Tel: 048 38316555 | www.unitedwines.co.uk

ChardonnaySoft and ripe with generous supple fruit �avours. Rich and enticing.

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SYMBOLS USED IN THIS GUIDE4

Restaurant Hotel Restaurant Pub

Dining capacity (Number of people that can be seated)

Private dining area

Full licence (serve Wine also)

Wine licence

Accommodation (Accommodation is available on the premises)

Breakfast served

Vegetarian dishes (Vegetarian dishes available)

Gluten free (Gluen free dishes available)

Service charge

Wheelchair access

Value menu Special Value Menu Available

i.e. Early Bird / Pre-Theatre, etc.

SC

GF

The Good Eating Guide is designed with the end user in mind. The symbols used in the

Guide are not designed as a complete list of facilities available in each establishment

The Guide is organised in county order and alphabetically within the county with the

various establishments are listed.

Below you will find an explanation for the symbols.

Style of Cuisine served

Price range for a threecourse evening dinner,excluding wine€ €25+ per head€€ €40+ per head€€€ €55+ per head

Price range for a threecourse evening dinner,excluding wine£ £15+ per head££ £25+ per head£££ £40+ per head

� 01 289 7750Where the telephonenumber appears in red,advance booking isadvisable.

Telephone numbers usedin this guide areapplicable when diallingwithin the Republic ofIreland. When diallingfrom Northern Ireland ,please dial 00 353 + localcode (drop the 0).Northern Irelandtelephone numbers in thisguide are given as localdial numbers and replace028 with 048.

£££

Tradional IrishSeafood

€€€100

16 St . Stephen ’s Green, Dubl in 2Reser vat ions: +353 1 676 3144

www.peploes.com

DUBLIN’S MOST POPULAR & BEST VALUE RESTAURANT

NEW WINTER MENU | 12 NOON TO 12PM | 7 DAYS A WEEK

On the doorstep of the Merrion, Shelbourne, Conrad, Westbury and Fitzwill iam Hotels

WINE BISTRO

Seas o nal menus Av ai l abl e | 1 2 NOON to 1 2 PM | 7 DAYS A WEEK

P

AWARDS – Best Restaurant 7in association

with

Regional Winner – LeinsterBridge Bar & Bistro

Grand Canal Quay, Dublin 2

Regional Winner – MunsterGregans Castle Hotel

Ballyvaughan, Co. Clare

Regional Winner – UlsterBushmills Inn Hotel,Bushmills, Co. Antrim

Regional Winner – ConnaughtEala Bhan

Sligo, Co. Sligo

Overall WinnerEarl of Thomond, Dromoland Castle Hotel, Co. Clare

A fully integrated family owned duck producer supplying the highestquality innovative raw and cooked duck.

* Irish family farmed duck and the first choice for quality.* All our products are hand produced, slow cooked to ensure consistency and thehighest quality finished produce.

* All ducks farmed on the Steele Family Farm.* Unique Silver Hill Breed of Duck, which is known for being flavoursome,succulent, tender and consistent in its quality.

For any sales enquiries please email [email protected] call our office on +353 (0) 478 7124

E m y v a l e , C o . M o n a g h a n , I r e l a n d .

www.silverhillfarm.ie

S

AWARDS – Best Chef 9in association

with

Regional Winner – LeinsterFinbar Higgins

K Club, Straffan, Co. Kildare

Regional Winner – MunsterWade Murphy

1826 Adare, Adare, Co. Limerick

Regional Winner – ConnaughtStephanie Sammon

Bar One,Castelbar, Co. Mayo

Regional Winner – UlsterRaymond McArdle

Restaurant 23 @ The Balmoral,Warrenpoint, Co. Down

Overall WinnerDerry Clarke, L’Ecrivain, Dublin 2

AWARDS 11in association

with

Winner – Best Front of HouseDeirdre McGlone, Harveys Point,

Lough Eske, Co. Donegal

Best Organic RestaurantThe Winding Stair,

Lower Ormond Quay, Dublin 1

Winner – Best Wine ListShanahan’s on the Green,

St Stephens Green, Dublin 2

Best Ethnic RestaurantKajjal,

Malahide, Co. Dublin

Winner – Best NewcomerLa Rouge,

Cabinteely, Co. Dublin

Winner – Best Seafood PlateWrights Findlater,Howth, Co. Dublin

Michel Lynch wines are matured with patience.

These are blended wines from aselection which reflects the richness

and diversity of the Bordeaux terroirsand the intrinsic qualities of the vintage.

AFFORDABLE LUXURY FROM BORDEAUX

AWARDS 13

Winner – Best Value MenuRoly’s Bistro,

Ballsbridge, Dublin 4

Best ‘Gastro’ PubOliver St. John Gogarty,

Temple Bar, Dublin 2

Winner – Best Wholesome FoodBallymaloe House,

Shanagarry, Co. Cork

Best Cocktail BarDylan Hotel,

Eastmoreland Place, Dublin 2

Winner – Best Family FriendlyDruids Glen Resort,

Newtownmountkennedy, Co. Wicklow

in associationwith

Winner – Best Tourist VenueBewley’s Café & Restaurant,

Grafton Street, Dublin 2

14

Clodagh McKenna is a very fortunate lady. She gets to do what she loves every day;cook, design menus and travel – well, maybe not all three every day, but certainlythese days. She is about to open her second Clodagh’s Kitchen. This one will be in thereinvigorated Blackrock Shopping Centre in spacious, split-level premises with accessfrom both inside and outside the shopping centre.

Aficionados of Clodagh’s Kitchen in Arnotts will recognise some of the same themes inthe décor. But Blackrock has that extra something which could be described asProvence meets Donegal – Provence evoked by the colours – three shades of grey andceladon, that characteristic Provençal green, and Donegal by the tweed whichalternates with celadon pinstripe on the chairs. White marble tables are dressed withwhite linen in the evenings – the restaurant will be open for dinner Thursday toSaturday.

Downstairs is the black-and-white-tiled wine bar where wines may be enjoyed with achoice of small bites –plates of charcuterie, for example, and the hottest dish to hitthis side of the Atlantic, lobster rolls. The wine bar menu is just one of the fiveClodagh has developed, covering everything from brunch to Sunday lunch.

Clodagh’s Kitchen arrives in Blackrock

15

Celebrating 50years of hospitality

Dromoland Castle launched a newCookbook to celebrate 50 years as aHotel. The special Dromoland CastleCookbook contains more than 100 recipeshand-picked by Executive Head Chef,David McCann, who has been leading thekitchens in Dromoland since 1995. David’sstyle is based on a firm classical base,acquired from David’s training in some ofLondon’s top establishments. The recipeschosen have been amended slightly inorder for individuals to easily reproducethem at home.

The menus are heavily influenced by some of the quality ingredients that Clodaghhas sourced from terrific Irish suppliers, which include vegetables from Wicklow, seasalt from the Beara Peninsula, butter from Glenillen Farm, Co. Cork and apple juicefrom juice and cider-maker David Llewellyn in Lusk. Clodagh is particularly delightedwith the Himalayan-salt-dried beef she has sourced from Peter Hannan in Moira, Co.Down.

She’s also in love with St Tola goat’s cheese from Ennistymon, Co. Clare. It wasdeclared to bring something totally different to ravioli filled with the cheese andserved with mint pesto; it is moussey, ricotta-like.

Although it’s clear that Clodagh is inspired by the south of France and North of Italyin both her cooking and style, she is a big fan of restaurateurs in the US, and keeps herfinger on the foodie pulse in New York on her regular visits to the city for her PublicBroadcasting Service cookery programme, Clodagh’s Irish Food Trails. A hero is DannyMeyer of The Gramercy Tavern, Union Square Café and other cool NYC establishmentswith whom she collaborated to open a pop-up restaurant on the eve of St. Patrick’s Dayin the Whitney Museum in Manhattan earlier this year.

But she doesn’t confine her reconnaissance of the restaurant world to New York. Itwas on a visit to London that she discovered that lobster rolls were having a moment.The Clodagh’s Kitchen lobster roll features fresh lobster meat from Carlingford onbrioche created by master baker Vlad Rannis’s Arun Bakery, Dublin.

Busy Clodagh will be running the service in Blackrock but then that’s what she lovesdoing. And that allows the people of SoCoDu to do what they love, which is to eat herfood.

16

Kaizen is a Japanese term which means continuous progress. It’s one that restaurateurDerek Ryan uses a lot and a concept he puts into practice with his Yamamori brand ofrestaurants. Ryan first practised Kaizen 18 years ago with Yamamori Noodles on SouthGreat George’s Street, and when that was fully established he opened Yamamori Sushion Ormond Quay and most recently Yamamori Izakaya in the former Bewley’s OrientalCafé almost across the street from the original Yamamori.

Original is an apt word, as Yamamori was one of the first places to serve Japanesefood in Ireland. There was Ayumi Ya in Blackrock, but it was in the suburbs and pricey.Ryan wanted to take the mystery out of Japanese food for the ordinary people ofDublin. It will come as no surprise that Derek looks up to legendary London-basedrestaurateur Alan Yau who brought us the Wagamama chain and runs highly respectedAsian restaurants Hakkasan and Yauatcha in London.

With Yamamori Izakaya,Ryan did what he alwaysdoes; in other words he didsomething different again.Izakaya is a restaurant butalso a bar. Japanese ofteneat small dishes while theydrink – much like the Spanishstyle of eating tapas to keepthem going on a long nightout – so Ryan has come upwith what he’s called‘jappas’. Have one or two,or choose a competitivelypriced deal such as five for €30, ideal for two sharing. There are sushi platters to shareand those who just want to have the three-course meal will not be disappointed.Literally, there’s something for everyone.

There is definitely something for beer lovers, with a wide selection of Japanese beersavailable including one or two even the most devoted imported beer aficionados will nothave been able to find anywhere else in Ireland such as Hitachino Nipponia. Ryanimports casks of sake and Japanese whiskey – it may be more appropriate to use theScots spelling, whisky, as Japanese brewers were sent off to Scotland to learn how tomake whisky during Japan’s industrial revolution and the fruits of their study mimic thesmokiness of Scotch.

See, you feel like you learn something about Japanese culture when you go aYamamori restaurant, if not from the food and the flavours or from the drinks, thencertainly from the beautiful Japanese artefacts and artwork that decorate YamamoriIzakaya.

From the Far East

WWW.GOGARTYS.IE58 -59 Fleet Street, Temple Bar, Dublin 2 T: +353 (0)1 6711 822 e: [email protected]

OLIVER ST JOHN GOGARTY OLIVER ST JOHN GOGARTY

TEMPLE BAR, DUBLIN

TRADITIONAL IRISH BARS, RESTAURANT & ACCOMMODATIONTRADITIONAL IRISH BARS, RESTAURANT & ACCOMMODATION

LIVE IRISH MUSIC EVERY DAY FROM 1.00PM TO 2.30AM

AWARD WINNING TRADITIONAL IRISH RESTAURANT

GREAT BAR FOOD SERVED EVERY DAY

Be part of the Gathering at Gogartys in 2013

SERVING SUPERB PINTS & THE BEST CRAIC IN DUBLIN

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COUNTY ANTRIM18BENEDICTS OF BELFAST7 - 21 Bradbury Place, Shaftesbury Square, Belfast BT7 1RQ, Co. Antrim.

Proprietors: Patrick & Edmund SimpsonGeneral Manager: Gary GrahamHead Chef: Eamonn Doherty� [email protected]� www.benedictshotel.co.uk

� 028 90 591 999 £££

Based in the heart of Belfast’s “Golden Mile” Benedictsrestaurant, with its modern European cuisine menu, has firmlyestablished itself, over 14 successful years, as a landmark venue,for local diners and those from further afield.LOCATION: Just South of the City Centre - towards Queen’s University -Bradbury Place, on the “Golden Mile”.OPENING HOURS: Closed 11/12 July, December 24/25.Breakfast: Mon - Fri: 07.00 - 10.00; Sat & Sun: 07.00 - 10.30;Lunch: Mon - Fri: 12.00 - 14.30; Sat: 12.00 - 16.00; Sun: 12.00 - 17.00Dinner: Mon - Thurs: 17.00 - 22.00;Fri - Sat: 17.00 - 22.30; Sun: 17.30 - 21.00

BEST DISH:Spiced Monkfish Hot Pot with Pak Choi, Chorizo &fresh Chilli served with scented Basmati Rice.

EuropeanSeafoodSCGF160

BUSHMILLS INN HOTEL9 Dunluce Road, Bushmills, Co. Antrim, BT57 8QG, Northern Ireland.

Manager: Alan WallsHead Chef: Gordon McGladdery� [email protected]� www.bushmillsinn.com

� 028 2073 3000 £££

Award Winning AA Rosette Restaurant blending ‘New Irish’ cuisinewith the finest North Antrim produce. As much of an institution asthe Bushmills Distillery itself, this is the place to come for a realTaste of Ulster cooking. Member of the prestigious Blue Book.LOCATION:In the centre of Bushmills town.OPENING HOURS:Monday - Saturday & Bank Holidays:Lunch: 12.00 - 17.00; Dinner: 18.00 - 21.30Sunday: Lunch: 12.30 - 17.00 Dinner: 18.00 - 21.30

BEST DISHFillet Steak flambeed in Bushmills Whiskey, DalriadaCullen Skink, Smoked Haddock on new Potatoeswith poached Egg and Spring Onions.

Modern IrishGF130

COUNTIES CAFÉ BAR / RESTAURANT@ RAMADA PORTRUSH, 73 Main Street, Portrush, Co. Antrim.

Food & Beverage Manager: Joanne BoyleHead Chef: Hayden Black� [email protected]� www.ramadaportrush.com

� 028 7082 6100 £££

The restaurant & café bar is a well known as the perfect venue tomeet with friends for a meal, coffee or beverages incontemporary surroundings. Our innovative menu appeals to awide range of tastes and our staff offer a warm welcome with acommitment to ensure you enjoy your stay.

LOCATION:Main Street, Portrush.

OPENING HOURS:Monday - Sunday: 12.15 - 14.15; 17.00 - 21.00

BEST DISH:Sea Bass Fillets Marinated in Soya and lemon Juice,napied with Ginger/Garlic/Chilli en Papiette Noodleand Sesame Seed Salad.

EuropeanModern IrishGF150

‘THE RESTAURANT’ @ THE FITZWILLIAMGreat Victoria Street, Belfast, Co. Antrim, BT2 1BQ.

Manager: Cian LandersHead Chef: Michael Dargan� [email protected]� www.fitzwilliamhotelbelfast.com

� 028 9044 2080 £££

Our talented Chef has created his menu from the sort of food thathe himself likes to eat. This is all about flavour and redefinescasual dining. Sumptuous of course, but also wholesome,elegantly simple and uncomplicated. Naturally we use the finestfresh local produce carefully prepared.LOCATION: Located beside the Grand Opera House in the heart of thecity on Great Victoria Street.OPENING HOURS:Monday - Tuesday: 18.30 - 21.30;Wednesday - Saturday: 17.30 - 22.00Sunday: 18.30 - 21.30

BEST DISH:Glenarm Organic Salmon with a Chilli and ScallionPomme Mousseline and Sautéed Pamphrey.

GF Modern IrishEuropean150

FREDERICKS RESTAURANT @ MOUNT WOLSELEY HOTELTullow, Co. Carlow.

Proprietor: The Morrissey FamilyManager: Andre HenriquesHead Chef: David Cuddihy� [email protected]� www.mountwolseley.ie

� 059 918 0100 €€€

Frederick's Restaurant at the Mount Wolseley Hotel Carlow isbright and airy, serving imaginative cuisine in a stylish, yetrelaxed setting. Capitalising on its large windows and Terrace, theambiance of Frederick’s Restaurant is effortlessly fresh for theextensive Irish Buffet served in the morning, with a buzzingevening atmosphere at dinnertime. Creative dishes are preparedwith the freshest of locally sourced produce and meats and arecomplemented by an expansive wine list from the Wine Cellars.LOCATION: Just one hour from Dublin/ Rosslare/ Waterford.OPENING HOURS: Sun - Thurs: 18.30 - 21.00;Fri & Sat: 18.30 - 21.30

BEST DISH:Cajun Spiced Rump of Slaney Valley Lamb,Rosemary scented Fondant Potato, Asparagus,Celeriac Puree and Minted Yogurt.

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COUNTY ANTRIM / CARLOW 19

Northern Ireland telephone numbersare given as local dial numbers

and if dialing from outsideNorthern Ireland replace 028 with 048.

COUNTY CAVAN20SLIEVE RUSSELL HOTELBallyconnell, Co. Cavan.

General Manager: Tony Walker� [email protected]� www.slieverussell.ie

� 049 952 6444 €€€

The Setanta Restaurant has a contemporary style with Italian marblefloors & the menu offers a modern selection of world flavours &culinary delights from Irish classics to Italian, Asian & seafooddishes. The Conall Cearnach Restaurant is decorated in a classicstyle & the menu is sophisticated & refined with a selection oftraditional dishes & modern European classics.LOCATION: Ballyconnell, Co. Cavan.OPENING HOURS: Setanta Restaurant: Lunch: 12.00 - 15.00Dinner: 18.00 - 21.15. Conall Cearnach Restaurant: Friday - Sunday:08.00 - 10.30; Dinner: 19.00 - 21.15;Breakfast: Sunday - Thursday 07.00 - 10.00

BEST DISH:Fine food selection from the menus in both ourrestaurants.

SteaksSeafoodSCGF100

Don’t Go Mad....Go Wild

WILD IRISH GAME LTD

IRELANDS LEADING SUPPLIER OF SPECIALITY FOOD PRODUCTS TO THEWHOLESALE, CATERINGANDRETAIL SECTORS FOR MORE THAN 20YEARS.

WE ARE A FAMILY RUN BUSINESS SETTLED IN THE HEART OF THEWICKLOW MOUNTAINS.SURROUNDED BYVAST SPECIES OFWILD GAME, MUCH OFWHICH IS ACQUIRED FROM OURLICENCED ANDAPPROVED IRISH HUNTERS, DURING THEWILD GAME HUNTING SEASONS.

WE ARE HACCP COMPLIANT AND OPERATE FROM IRELANDS FIRST E.U.APPROVEDWILD GAMEPROCESSING PLANT SINCE 1996. ALL OURWILD GAME IS PROCESSED UNDER STRICTVETERINARY

SUPERVISION TO ENSURE BEST PRACTISE IS APPLIED.WE HAVE BEEN SUPPLYING IRELANDS LEADING RESTAURANTS, HOTELS AND RETAIL OUTLETS FOR

WELL OVER A DECADE.WEWILL ENDEAVOUR TO CATER FORYOUR OWN SPECIFIC NEEDS ANDWEWILL GUARANTEE TOP

QUALITY PRODUCTS AT ALL TIMES.WEARE KNOWN FOR BEING THE BEST, BECAUSE …….WEARE THE BEST!!!!

FORWILD PRODUCTS (Venison, Pheasant,Woodcock, Pigeon, Mallard, Snipe, etc)EXOTIC &WILD PRODUCTS (Kangaroo, Ostrich,Wild Boar, Antelope etc)

FREE RANGE PRODUCTS (Guinea Fowl, Chicken, Quail etc)OTHER (Duck,Veal, Pousson, Rabbit, Iberico Pork etc)

LOOK NO FURTHERCONTACT US FOR MORE DETAILS ON

T: 0404 46773, 0404 46969, M: 086 271 1920E: [email protected]:www.wildirishgame.ie

THE FIG TREE RESTAURANT @ DROMOLAND CASTLE GOLF CLUBNewmarket-on-Fergus, Co. Clare.

Head Chef: Derek McCoy� [email protected]� www.dromoland.ie

� 061 368 444 €€€

With access onto the historical Walled garden the design conceptis for a contemporary look with a classical feel decorated withcomfort and relaxation in mind. This restaurant tailors it’s menuto a more informal dining experience, maintaining the samestandard of gourmet cuisine of the Castle in a more relaxedsetting.LOCATION:Dromoland Castle.OPENING HOURS:Winter: 10:00 - 19:00Spring & Summer: 10:00 - 21:00

BEST DISH:An excellent choice of cuisine to choose from in arelaxed setting.

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EARL OF THOMOND @ DROMOLAND CASTLE HOTELNewmarket-on-Fergus, Co. Clare.

Restaurant Manager: Tony FrisbyHead Chef: David McCann� [email protected]� www.dromoland.ie

� 061 368 144 €€€

Located in the 5�Dromoland Castle Hotel, the Earl of ThomondRestaurant offers a relaxed but elegant dining experience. Dinnercan be enjoyed in the grandest room in the Castle, adorned withcrystal chandeliers and large bay windows overlooking the lake.Excellent seasonal menus with European dishes and a lighter moremodern approach.LOCATION: Dromoland Castle Hotel, Newmarket-on-Fergus, Co. Clare.OPENING HOURS:Breakfast: Monday - Saturday: 07.30 - 10.00 (Summer);08.00 - 10.00 (Winter)Dinner: 19.00 - 21.30

BEST DISH: Dishes include, Terrine of Foie Gras“paysanne” Apple Chutney & Toasted Brioche. RoastQuail, Savoy Cabbage, Truffle & Field Mushrooms“en croute”, John Dory, Grilled fillet of Beef,Shallot & Garlic Tart with St. Argur Port Sauce.

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GREGANS CASTLE HOTELBallyvaughan, Co. Clare.

Proprietors: Simon Haden / Freddie McMurrayManagers: Simon Haden / Freddie McMurrayHead Chef: David Hurley� [email protected]� www.gregans.ie

� 065 707 7005 €€€

Gregans Castle is one of the West of Ireland’s premier fooddestinations. New Chef David Hurley’s modern creative skills,flavours and attention to detail are already drawing the critics tothis country house dining room. Local produce features highly onthe table d’hote and tasting menus.

LOCATION:On N67, 5 kms south of Ballyvaughan Village.OPENING HOURS:Monday - Sunday & P. Hols.: Lunch: 12.30 - 14.30Monday - Sunday & P. Hols.: Dinner: 18.00 - 21.00

BEST DISH:Brown Shrimp Ravioli, Lovage, pickled Celery, crispyPotato.Tipperary Rabbit, Lardo, Serrano Ham, Lobster,Carrot, Peas, Mustard mash.

Modern IrishEuropeanGF70

COUNTY CLARE 21

CASTLEMARTYR RESORTCastlemartyr, Co. Cork.

Manager: Una O’DowdHead Chef: Kevin Burke� [email protected]� www.castlemartyrresort.ie

� 021 421 9000 €€€

Situated in the Manor House, the Bell Tower Restaurant offers adining experience you will not forget. The AA Rosette Bell TowerRestaurant overlooks formal Gardens and offers the very best ofmodern Irish cuisine using the very best local and seasonal produce.All food is prepared by Head Chef Kevin Burke and his team.LOCATION: Castlemartyr is a 20 minute drive from Cork City along theN25 between the East cork towns of Midleton & Youghal. 30 minutedrive from Cork International Airport.OPENING HOURS:Monday - Thursday: 18.30 - 21.00; Friday & Saturday: from 18.00 - 21.00;Sunday & Public Holidays: 12.30 - 15.00; 18.30 - 21.00

BEST DISH: The menu constantly changes accordingto the seasons – it is inspired by simple, honestfood. Where possible, the menus will reflect local& in-season ingredients drawn from the wonderful& bountiful supply of fresh local food in East Cork.

SC Modern IrishEuropeanGF80

BALLYMALOE HOUSEShanagarry, Co. Cork.

Proprietor / Manager: Allen FamilyPatron: Myrtle Allen� [email protected]� www.ballymaloe.ie

� 021 465 2531 €€€

This long established family run restaurant in a lovely, old,traditional country house serving the best home grown and localfood available. The wine list has an extensive selection ofcarefully chosen wines to complement the food. Member ofThe Blue Book, Good Food Ireland and Georgina Campbell.LOCATION:Situated on the Midleton Road to Ballycotton – 2 miles beyond Cloyne.OPENING HOURS:Lunch: From 13.00 dailyDinner: From 19.00Closed 25th & 26th December & Early January

BEST DISH:Traditional Roast Duck, Sage and Onion Stuffingwith Bramley Apple Sauce.


ECO RESTAURANTDouglas, Cork, Co. Cork.

swProprietor: David HalpinManager: Kieran NoelHead Chef: Pat Hayes� [email protected]� www.eco.ie

� 021 489 2522 €€€

Since opening in 1996 ECO has become famous for it’s great foodand friendly staff. An exciting menu of new food ideas fromaround the world, all prepared with the finest local ingredients.

LOCATION:In the heart of Douglas Village a few miles from the city centre.

OPENING HOURS:Monday - Saturday: 12.00 - 17.00; 17.00 - 23.00Sunday & Public Holidays: 13.00 - 21.30

BEST DISH:Cajun Salmon: Deuce of Fresh Salmon Marinatedwith Cajun Spices topped with a Red Onion andMango Sauce with Stir-Fried Vegetables and Potato.

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COUNTY CORK22

FLEMINGS RESTAURANTSilvergrange House, Cork, Co. Cork.

Proprietors: Mr & Mrs FlemingManager: Michael FlemingHead Chef: Michael Fleming� [email protected]� www.flemingsrestaurant.ie

� 021 482 1621 €€€

A well-appointed Georgian dining-room provides a fine setting forMichael Fleming’s classical and modern French cuisine. Michael’scooking is invariably excellent, with elegant presentation andservice both attentive and knowledgeable. A visit to a classicalrestaurant like this is a treat.

LOCATION:Main Cork - Dublin Road, at the edge of Cork City.OPENING HOURS:Open for Lunch & Dinner 7 Days a WeekClosed 23rd - 26th December

BEST DISH:Sauté Foie Gras with Timoleague Black Pudding,Calvados, Apple and Pineau de Charante Sauce.

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Hotel Manager: John O’FlynnExecutive Chef: Craig Coady� [email protected]� www.fotaisland.ie

� 021 488 3700 €€€

The delightful Fota Restaurant dining venue has an outdoorterrace for balmy summer evenings and serves a freshly preparedbuffet breakfast as well as bistro style hearty evening meals,perfect for those returning from a challenging round of golf or aday exploring the local area.

LOCATION:Fota Island Hotel & Spa, Fota Island Resort.

OPENING HOURS:Saturday: 18.00 - 21.30

BEST DISH:Duo of Pork - Crispy Suckling Pork Belly, PoachedPork Fillet, Apple and Pommes Puree, ButteredAsparagus, Sage and Irish Cider Cream Sauce.

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FOTA RESTAURANTFota Island Resort, Fota Island, Cork, Co. Cork.

FISHMARKET RESTAURANT @ THE BLUE HAVEN HOTEL3/4 Pearse Street, Kinsale, Co. Cork.

Proprietor/Manager: Ciaran FitzgeraldHead Chef: Lee Kennedy� [email protected]� www.bluehavencollection.com

� 021 477 2209 €€€

The Blue Haven is famous for cuisine & service excellence. The baris stylish & comfortable, it offers music 7 nights a week during thesummer & 5 nights in winter, has a delightful bistro, a menu withsuperb choices, with an Irish fair & European influences. The FishmarketRestaurant is stylish, the menu offers classic dishes with a moderntwist. Blue Haven Café is a delightful café, serving breakfast & lunch.LOCATION: Kinsale Town Centre.OPENING HOURS: Open 7 Days. Breakfast: 09.00 - 12.00;À la Carte Menu: 12.00 - 22.00Restaurant: 18.00 - 22.00Blue Haven Café: 08.00 - 18.00

BEST DISH:“Fish and Chips” as recommended by LucindaO’Sullivan. Delicious Fresh Fish dipped in ourhomemade Beer Batter, served with Golden FriedChips & a traditional side order of Marrow Fat Peas.


COUNTY CORK24

THE HERON’S COVE B&B & RESTAURANTThe Harbour, Goleen, West Cork. GPS N 51º 29’ 45.27” W 9º 42’ 32.73”

Proprietor / Manager: Sue HillHead Chef: Irene Coughlan� [email protected]� www.heronscove.com� www.heroncove.ie

� 028 35225 €€€

Oceanside restaurant with fresh fish & wine on the harbour.Specialising in fresh organic local produce, lobster, crab, steaks,lamb and duck. Homemade breads, desserts and ice creams. NearMizen Head, Ireland’s most south-westerly point. À la Carte Menu.AA Rosette. 2012 - 2 B&B + 1 Dinner €95 pps (Jul - Aug €105 pps).LOCATION: Turn left in the middle of Goleen village, down to the harbour.OPENING HOURS: April - September: Nightly from 19.00October - March: By reservation onlyBed & Breakfast, Dinner all year roundClosed Christmas - New Year2012 - 4 course menu €27.50

BEST DISH:Dunmanus Bay Scallops panfried served with aSmoked Bacon cream sauce.

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Proprietor: Michelle McCarthyManagers: Michelle McCarthy / Niall LinehanHead Chef: Trisha Lewis� [email protected]� www.jacobsonthemall.com

� 021 425 1530 €€€

Jacobs on the Mall is a 130 seater contemporary style restaurantin the heart of Cork City which was formerly the Turkish Baths. Weserve modern european food with an emphasis on locally sourcedorganic free range food.LOCATION:Two doors up from the Bank of Ireland at the beginning of South Mall.OPENING HOURS: Dinner: Monday - Saturday 17.00 - 22.00Early Bird Menu €27 Monday - Wednesday all night.Early Bird Menu €27 Thursday - Saturday 17.0 - 18.30Closed Sunday.Lunch: Thursday - Friday 12.00 - 15.00

BEST DISH:Roast Rack of Duhallow Lamb with Mediterraneanvegetables, Baby Spinach Mint Pesto, Balsamicreduction with a Smoked Garlic & DijonMustardMash.

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JACOBS ON THE MALL30A, South Mall, Cork, Co. Cork.

HUNTERS RESTAURANTUpper Cork Street, Mitchelstown, Co. Cork.

Proprietor / Head Chef: Robert Mullally� [email protected]

� 025 24746 €€€

Traditional home cooked food, prepared with a modern day flairand served in a friendly and attentive environment by staff whoare committed to ensuring your enjoyment.

LOCATION:Exit at Junction 12/13 off the M8 for Mitchelstown. Located on the MainStreet, it is the last pub in Mitchelstown on route to Cork and the firstpub on route to Dublin.OPENING HOURS:Open 7 days a weekFood served all day from 10.30 - 23.00

BEST DISH:Best Dish: Pan fried Medallions of Monkfish & freshIrish Scallops served in a Creamy Prawn Casserole.

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COUNTY CORK 25

JIM EDWARDSMarket Quay, Kinsale, Co. Cork.

Proprietor: Jim EdwardsProprietor: Liam EdwardsHead Chef: Paul O’Callaghan� [email protected]� www.jimedwardskinsale.com

� 021 477 2541 €€€

We are an Award winning restaurant serving the best of fresh localproduce. We provide an extensive Seafood Selection and locallobster being a speciality. Succulent Steaks and organic Lamb arealso available.

LOCATION:Centre of Kinsale town with outstanding heritage and attractions.

OPENING HOURS:Open 7 days a weekLunch: 12.00 - 15.00; Dinner: 15.00 - 22.00

BEST DISH:Pan-Seared John Dorey on a bed of Spinach with aroasted nut butter.

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THE PEMBROKE SEAFOOD BAR & GRILL@ THE IMPERIAL HOTEL, South Mall, Cork City, Cork, Co. Cork.

Proprietor: John FlynnManager: Joe KennedyHead Chefs: Paul McNamee / Alan Carroll� [email protected]� www.flynnhotels.com

� 021 427 4040 €€€

The Pembroke Seafood Bar & Grill offers fine dining in beautiful,spacious elegant surroundings. Seasonal and innovative menusblend Irish and Mediterranean cuisine. Located in the doorstep toCorks finest fish and meat markets, our chefs prepare each mealwith the freshest local produce.LOCATION: The Imperial Hotel in Cork City is ideally located 2 mins.from the bus station & the premier shopping commercial district of the city.OPENING HOURS:Monday - Saturday: 12.00 - 15.00; 18.00 - 21.45Sunday: 12.30 - 14.30; 18.00 - 21.00Public Holidays: 18.00 - 21.00

BEST DISH:Pan Roast Monkfish, Sweet Chilli, Coriander &Ginger Butter, Pineapple & Mango Salsa on a bed oflocally sourced Root Vegetables.

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THE RISING TIDEGlounthaune Village, Cork, Co. Cork.

Proprietor / Manager: Sandra Murphy

� [email protected]� www.therisingtide.ie

� 021 435 3233 €€€

The Rising Tide - appropriate for its name and location has a nauticaltheme. Food is modern Irish specialising in Seafood incorporatingtraditional and new wave fusion fare. All food is locally sourced.LOCATION:The Rising Tide nestles in the secluded village of Glounthaune besidethe tidal estuary of the River Lee just 10 minutes East of Cork City onthe old Midleton/Waterford Road.OPENING HOURS:Monday - Thursday: 10.00 - 23.30;Friday - Saturday: 12.30 - 0.30;Sunday: 12.30 - 23.00

BEST DISH:We recommend one of our evening Fish Specialssuch as John Dory / Turbot / Lobster. But the BeerBattered Fish & Chips is a winner every time.

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COUNTY CORK26

THE WEIR BISTRO @ THE RIVER LEE HOTELWestern Road, Cork, Co. Cork.

Proprietor: The Doyle CollectionManager: Ruairi O’ConnorHead Chef: Shane O’Sullivan� [email protected]� www.doylecollection.com

� 021 425 2700 €€€

Stunning riverside hotel enjoying views of the weir on the RiverLee. The hotel is light and airy and provides a perfect setting forbreakfast, lunch and dinner for residents and non residents.

LOCATION:On the banks of the River Lee within 5 minutes walk from UCC, St./Finbars Cathedral, the City Museum and the Glucksman Art Gallery.OPENING HOURS:Breakfast: Monday - Sunday: 07.00 - 10.30.Lunch: Monday - Saturday: 12.00 - 14.00.Dinner: Monday - Saturday: 18.00 - 22.00.

BEST DISH:We are delighted to be able to take full advantageof the local English Market here in Cork and peoplereturn for our seared Fillet of Cod with Pine nuts,Raisins and Roasted Garlic.

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ROLF’S COUNTRY HOUSEBaltimore, West Cork, Co. Cork.

Proprietor/Manager: Johannes HaffnerHead Chef: Johannes Haffner

� [email protected]� www.rolfscountryhouse.com

� 028 20289 €€€

À la Carte Classic European/French restaurant with AA Rosette2013. Chef Johannes Haffner uses as much locally grown andorganic produce as possible. All pastries desserts and breads arehome made and freshly baked. Our award winning fine diningRestaurant and Wine Bar is located in a 400 year old building.2 courses €25.50; 3 courses €29.50.LOCATION: On Baltimore Hill before village turn left, 200 metres.OPENING HOURS: Closed Monday & Tuesday.Open 5 days a week: Breakfast 8.00 – 11.00, Lunch (summer only)12.30 – 14.30, Dinner 18.00 – 21.00. March -September. October - March by reservation.

BEST DISH:- Scallops flambé in Cognac & Cream- Loin of Lamb on minted Humus & Rosemary Jus- Crispy Duck on Orange sauce

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G’s Gourmet Jams Ltd is a family run superior handmade artisan jam businessbased in Abbeyleix Co. Laois. This was set up as an alternative farm enterprise in1999. G’s Gourmet Jams venture has proven to be very successful as the demandfor the superior products has grown 30% year on year since its establishment.G’s Gourmet Jams have focused on the premium end of the market, with themaximum fruit content’s Gourmet Jams are traditionally handmade in smallquantities and stirred by hand, this gives the products its unique flavour and homemade taste.The product ranges include Jams, Marmalades, Jellies, Relishes, and Chutneys &Sauces and are free from artificial colourings, preservatives or citric acid.G’s Gourmet Jams have received many accolades including the Bridgestone &Gold Taste awards, as well as Producer of the year from Good Food Ireland andwinner of the Food Award in Laois National Enterprise Award 2009.G’s Gourmet Jams are available in 28g, 120g, 250g, 340g Jars and 1kg & 3kgcatering Tubs suitable for all your retail or catering needs.

Contact; Helen Gee, Abbeyleix, Co. Laois, Ireland.Tel: 057 - 873 1058 Fax: 057 - 873 1858

Email: [email protected] Web: www.gsgourmetjams.ie

COUNTY CORK 27

BROWNS RESTAURANT1 Bonds Hill, Waterside, Londonderry, Northern Ireland.

Proprietor: Ian OrrManager: Chris ThompsonHead Chef: Ian Orr� [email protected]� www.brownsrestaurant.com

� 028 7134 5180 £££

Browns fine dining is now open over 3 years and is the NorthWest's first champagne lounge. The restaurant harks back to thegolden era of the roaring twenties with a prominent Art Decotheme running throughout. The new owners have tinkered littlewith the interior of the restaurant, but one major change has bethe opening of the quaint but opulent champagne lounge.LOCATION: Waterside, Londonderry.OPENING HOURS:Tuesday - Friday: 12.00 - 15.00; 17.00 - 22.00Saturday: 17.00 - 22.00Sunday: 12.00 - 15.00; Closed Monday

BEST DISH:Pan Seared Scallops Cauliflower puree, BlackPudding, Oaked Smoked Duck Figs and Pears.Vanilla Pannacotta with poached Rhubarb.


BEECH HILL COUNTRY HOUSE32 Ardmore Road, Londonderry, BT47 3QP, Co. Londonderry.

Proprietors: Patsy O’Kane / Seamus DonnellyHead Chef: Barry O’Brien� [email protected]� www.beechhill.com

� 028 7134 9279 £££

Award winning restaurant. Georgina Campbell’s Good Food Guide,John & Sally McKenna Best in Ireland, Irish Restaurants AssociationBest Hotel Restaurant in County Derry. Excellent wine list,professional service in a relaxed and luxurious environment.

LOCATION: 5 minutes from centre of Londonderry going South off A6below Altnagelvin Hospital.

OPENING HOURS:Breakfast: 07.00 - 10.00Lunch: 12.00 - 14.30; Dinner: 18.00 - 21.30

BEST DISH:Head Chef Barry O’Brien uses the freshest localingredients to create mouth watering seasonaldishes.

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COUNTY DERRY28

2012

€5.00www.goodeatinguide.ie

2013


COUNTY DONEGAL 29

HARVEY’S POINTLough Eske, Donegal Town, Co. Donegal.

Proprietors: Deirdre McGlone / Marc GyslingManager: Noel CunnighamHead Chef: Gavin O’Rourke� [email protected]� www.harveyspoint.com

� 074 97 22208 €€€

The very best of Donegal seafood and produce. An exciting newconcept in a dining experience that is fun, trendy, tasty and greatvalue.

LOCATION:Donegal Town, Co. Donegal.

OPENING HOURS:Open 7 days a week 12.30 - 21.30

BEST DISH:Char-Grilled Donegal Crab Claws with Garlic Butter& Lemon.


HARVEY’S POINTLough Eske, Donegal Town, Co. Donegal.

Proprietors: Deirdre McGlone / Marc GyslingHead Chef: Gavin O’Rourke� [email protected]� www.harveyspoint.com

� 074 972 2208 €€€

If you enjoy fine food cooked with flair and attention to detail,coupled with a warm Irish welcome, then Harvey’s Point is yourdestination. The Gysling Family and Team are at your Service.Michelin Guide and Good Food Guide Listed,Good Eating Guide Best Restaurant - Ulster 2010,Good Eating Guide Best Front of House - Ulster - 2011,AA 2 Rosette Award 2003 - 2012. ‘No. 1 Hotel in Ireland’TripAdvisor Awards 2013.LOCATION: Lough Eske, 6 kms outside Donegal Town.OPENING HOURS:Dinner: 18.30 - 21.30

BEST DISH:Breast & Confit Leg of Pheasant, Polenta, RoastGarlic, Broccoli purée, Spinach & Almond powder.

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BALLYLIFFIN LODGE HOTEL & SPAInishowen, Ballyliffin, Co. Donegal.

Proprietor: Sean KeoghManager: Margaret McDermottHead Chef: Darren Smyth� [email protected]� www.ballyliffinlodge.com

� 074 937 8200 €€€

Dining at the Ballyliffin Lodge & Spa Hotel Donegal offersexceptional value for money accompanied with great food andquality service. Jacks our new open plan Bar & Restaurant hasmenus to suit all. Our Award Winning Chefs makes dining amemorable experience. There is something special for all tastes:buffet, breakfasts, lunch, dinner, afternoon tea or light snacks.

LOCATION:Inishowen, Ballyliffin, Co. Donegal.OPENING HOURS:Open for Lunch & Dinner 7 Days a Week.

BEST DISH:Roast Rump of Donegal Lamb served with a BroadBean and Bacon Stew, Dauphinoise Potatoes andRosemary and Thyme Jus.

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COUNTY DONEGAL30McGRORYS OF CULDAFFCuldaff, Inishowen, Co. Donegal.

Manager: Ann McGrory� [email protected]� www.mcgrorys.ie

� 074 937 9104 €€€

This Award winning Irish Restaurant is one of Donegal’s landmarkvenues. Home to great Irish food and service, guests can alsoenjoy great music in the Front Bar in a relaxed atmosphere. MacsBackroom Bar, one of Ireland s finest live music venues plays hostto many world class acts As you would expect Seafood is a bigpart of McGorys menus as well as Steaks which are a speciality.

LOCATION:In Culdaff Village, 15 minutes from Foyle Ferry and Ballyliffin Golf Club.OPENING HOURS:Food served daily from 12.30 - 21.00.

BEST DISH:Pan fried John Dory with Lemon & Chilli butter andTempura Oyster.

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SMUGGLERS CREEK INNRossnowlagh, Co. Donegal.

Proprietor: Emily BrowneManager: Mark RushHead Chef: Deirdre Clinton� [email protected]� www.smugglerscreekinn.com

� 071 985 2367 €€€

Nestled high on a cliff edge overlooking Rossnowlagh beach, DonegalBay, Smugglers Creek Inn is a world famous multi-award winningRestaurant & Bar with Accommodation. Head Chef, Deirdre Clinton &her team of award-winning chefs, have created an exciting & mouth-watering menu. All dishes are freshly prepared and cook to order.LOCATION: West from Ballyshannon (8 kms) to Rossnowlagh. South ofDonegal Town (15 kms) along N15 to Rossnowlagh.OPENING HOURS:Open 7 days a week during summer.Open all Bank Holidays.Open Friday - Sunday during winter.

BEST DISH:Fresh Mussels, Tea Smoked Duck, Game Terrine,Paupiettes of Lemon Sole, Duo of Venison & Quail,Slow Braised Lamb Shank, Mango & Malibu CremeBrulèe.

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OLDE CASTLE BAR & RED HUGH RESTAURANTCastle Street, Donegal Town, Co. Donegal.

Proprietors: O’Toole Family� [email protected]� www.oldecastlebar.com

� 074 972 1262 €€€

Donegal’s Award Winning Seafood and Steak Pub/Restaurant.

LOCATION:Just off the Diamond in Donegal Town.

OPENING HOURS:Lunch: From 12.00 - 17.00Dinner: From 17.00

BEST DISH:Slow Cooked Inishowen Lamb Shank.Seafood Platter - Local Oysters and wild Mussels,Fresh Crabmeat and Lobster all from Donegal Bay.

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COUNTY DOWN 31

RESTAURANT 23 @ THE BALMORAL13 Seaview, Warrenpoint, Co. Down, BT34 3NJ.

Chef Director: Raymond McArdleManager: Fiachra Donnelly� [email protected]� www.restaurant23warrenpoint.com

� 028 417 5322 £££

Modern feel local neighbourhood restaurant with warm coloursand spacious tables. Stunning Sea Views, attentative service fromyoung professional staff. Seasonal cooking from Raymond McArdle2013 Winner of the Great British Menu Northern Ireland who hasprojected 23 to International recognition and critical acclaim.LOCATION:Take the A2 to Warrenpoint from Newry, Warrenpoint Promenade -First Floor @ the Balmoral Hotel.OPENING HOURS: Lunch: Monday - Saturday: 12.30 - 14.30Dinner: Monday - Saturday: 5.30 - 21.00Sunday & Public Holidays: 12.30 - 20.00

BEST DISH:Starters: Roast Dived Sea Scallops, Crisp ArmaghBacon, Tomato Chorizo, Smoked PaprikaMayonnaise. Mains: Pig & Fig - Fillet, BraisedShoulder, Ham Hock, Fig Granola.


Proprietor / Chef: Will BrownManager: Sam Vincey� [email protected]� www.theoldschoolhouseinn.com

� 028 9754 1182 £€€

The Schoolhouse has just reopened after an extensive 7 weekrefurbishment which has seen the space transformed into abeautiful room. Complete with a new bar/lounge we offer thefinest in food, service and atmosphere.LOCATION: Situated at Castle Espie Comber, just 20 mins from Belfast,beside the beautiful scenery of Strangford Lough, the Old SchoolhouseInn is a superb place to relax and enjoy your stay in Northern Ireland.OPENING HOURS:Lunch: Tuesday - Saturday: 12.00 - 15.00Dinner: Tuesday - Saturday: 17.00 - 21.30Sunday Lunch / Dinner: 12.00 - 20.00

BEST DISH:Steamed Seabass with Crab and Scallop Mousse,Shrimps, Cockles, Mussels, Butter Emulsion - it isWilliam's signature dish.

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THE OLD SCHOOLHOUSE INNGuesthouse & Restaurant, 100 Ballydrain Road, Comber, Co. Down, BT23 6EA.

www.golfersguide.ie

32

Michael Healy, the man behind Wild IrishGame

Finding himself without a job whenthe wild game supplier he workedfor failed after just two years inbusiness, Michael Healy wentback to the Irish restaurants &hotels who had made up a smallportion of the export-focussedformer business & offered to supplythem with wild game “Til they got anothersupplier”. Fast forward 20 years & WildIrish Game Ltd is testament to Healy’sconviction that there was a viablebusiness there & of course to his & hisfamily’s hard work.

A couple of factors contributed toHealy’s success: he gradually introduceddifferent meats, describing it as testmarketing. When he got an encouragingresponse, that meat went on the mainorder list. Secondly, the Healy’s went tosome effort to present the products in anattractive way – for convenience theywere packed but they worked hard onmaking the packaging attractive. Andfinally, from a regulatory point of view, itbecame a no-no for game to be preparedor hung & sold in a shop selling otherproduce – fish for example. Properlicensed premises became mandatory &because Healy was ahead of the curve hewas able to take advantage of the newrules.

The Irish wild game season starts inSeptember or October & usually runs toFebruary, but went on a little longer thisyear due to the cold weather. It’s a highly

seasonal business so to ensure cash flowall year round, Wild Irish Game supplieskangaroo, wild boar, quail, guinea fowl &

Irish corn-fed chicken among otherdelicacies, some of it obviously

imported, others raised inWicklow.

Michael reports his clients,chefs such as Kevin Thornton,

Ross Lewis, Derry Clarke, StephenGibson at Pichet, Sean Smith at the

Cliff Townhouse & Tim Daly at BrookLodge, love the game season. It givesthem the chance to ply their skills ondifferent raw materials; venison,pheasant, rabbit, grouse, pigeon, duck &so on make a welcome change to beef,lamb & chicken. Wild Irish Game alsosupplies Caviston’s, Donnybrook Fair &some of the Supervalu stores, which arefranchised, so the owners have morefreedom to source produce independently.

The good news is that in this pastseason, Healy has noticed an upswing indemand for game, perhaps due to thelong, cold winter we had, but also anincrease in demand for the premium partsrather than the cheaper cuts for stews &goulashes which had become popular inrecent years.

The Supervalu demand is evidence thathome cooks are getting more adventurouswith game, which pleases Healy no end.“People think there is some kind ofcomplicated ritual to preparing game”says Healy. “For good quality wild game,there isn’t. We do the ritual – they justhave to cook it!”.

www.wildirishgame.ie

e Wild Game

33

Trá Bán is in Strandhill, County Sligo where it overlooks the Strandhill Bay and Blackrocklighthouse. It is fine dining with an Irish twist in the words of owner Anthony Gray. ThinkIrish smoked salmon sushi or King Prawns Duo, which is a tian of apple, celery, prawnand Marie Rose sauce, topped with crispy fried king prawns wrapped in kattaifi pastry.Lobster is of course the house specialty, here served on a bed of spring onion risottowith sun-dried tomato beurre blanc sauce.

Julien Regnères, head chef at Trá Bán, was the RAI Connaught Chef of the Year 2012and is the winner of a host of other awards. It is not surprising to owners CédricRoussilhe and Anthony Gray – Regnères trained under master chef Alain Ducasse in Parisand is bringing a certain je ne sais quoi to bear on the fine, natural bounty of the NorthWest. The restaurant uses John Sherlock’s beef, fish from John Flynn, Lissadell shellfishand fresh lobster from Mullaghmore.

It seems extraordinary in some ways that two esteemed French chefs – Regnères andCédric– should end up cooking a few miles apart in County Sligo. Roussilhe took root firstand Regnères, his friend, followed him over when he was satisfied that life on the mostwesterly part of Europe was suiting his Toulousian buddy.

Les Français are understandably making a splash, but there is also a culture ofnurturing talent. Based at Eala Bhán in Sligo town, Trá Bán’s sister restaurant, youngchef Gabriel McSharry from Sligo cooked for the North West regional team at ChefIreland 2013 at the RDS in February, helping his team pick up a horde of medalsincluding three golds. He has also won a top industryprize for the best Irish stew and back atTrá Bán, Anthony and Cédric hopethat they continue to offertheir mix of locals, touristsand international popstars (Westlife’s ShaneFilan, Kian Egan andMark Feehily areregulars) good valuefor money; quality,locally-producedingredients and thetype of customerservice that will upholdtheir position at the top ofthe restaurant pecking orderin this beautiful part of theworld.

Bright Star in the West

34

Tariq Salahuddin has been inIreland for 35 years, moretime than he has not. Hecame to Belfast fromBangladesh in 1978 to trainto be a commercial pilot,fully intending to go on toAmerica to complete histraining and get his licence. Afriend persuaded him to invest his Americafund in a restaurant business. He couldn’tresist. Tariq now has nine restaurants, fourof which are in Belfast, and four of whichbear the name Indie Spice – Sandymount,Swords, Naas and Belfast.

Tariq’s places quickly showed themselvesto be different to what we had come toexpect from an Indian restaurant. Certainlyby the time the Indie Spice brand came onthe scene in the early 2000s, Tariq hadhoned almost to perfection his ownparticular version of what people neededon a night out. It was so much more thanfood; the table, the setting, the view fromthe table, the décor, the ambiance. In hisnewest place, Indie Dhaba, in the premisesformerly occupied by Charles Guilbaud’sVenu on Anne’s Lane just off GraftonStreet, the notion of hospitality hasreached his zenith. It will come as nosurprise that Tariq looks to London, whereIndian tapas have been available for acouple of years, for inspiration.

Dhaba means ‘roadside cafe’ and withthat name comes the concept of Indiantapas – small plates to be enjoyed notstanding on the street or on the hoof asthey would be in Nagpur where chefSanjay Vishwakarma is from but in the

sensory heaven of the spice-hued Indie Dhaba. Photosand graphics depicting streetfood, its cooking and itscreators cover the walls.Two chef’s tables have aringside view of the kitchen,which is open, so that thedrama of Sanjay and his

team at work is a cabaret to which alldiners have a ticket.

And what of this street food? Like inIndia, it’s made to order, but unlike athome, there is a menu. It features around12 small plates, appetisingly priced from€2.50 for a pappadum bruschetta to €5.50for Kararai Amchoori Bhindi, crispy, spicedokra with raw mango powder. Puffed wheatis popular in India as a snack but neverseems to feature on restaurant menus here.The Dhaba team have infused it withtamarind, coriander and black salt andthey’re flying out the door. Large plates andDhaba plates take main ingredients such asquail, octopus, baby lamb brain, andcommon ones (chicken, beef and fish) andswathe them in the most amazing robes offlavour. If you’re used to eating in typicalIndian restaurants, your eyes and yourpalate will undergo a joyful re-awakening atIndie Dhaba. Sanjay and his team prepare,dry and roast all the spices and spice mixesthat they use. Jars and jars of them line thepass: while waiting for your dhaba dishes toarrive, it might be a fun way to cope withthe anticipation to try to name them all.The next challenge would be to taste themall in dhaba dishes; a very pleasant missionindeed.

Flavours of the East

DUBLIN CENTRAL 35

BRASSERIE SIXTY666 South Great George’s Street, Dublin 2.

Proprietor: Vincent MelinnManagers: Elaine Nolan / Anthony NolanHead Chef: Kevin Molloy� bookings @brasseriesixty6.com� www.brasseriesixty6.com

� 01 400 5878 €€€

Sixty6 is a stylish and busy restaurant with fantastic surroundingsand atmosphere. All our food is cooked to order using only thefinest ingredients, that’s why our Rib Eye, our Calamari, ourMonkfish and also our Rotisserie Meats all taste so good. Thedifference is on the plate.LOCATION: Located in the heart of Dublin’s busy restaurant & shoppingdistrict, also a stone’s throw from Grafton Street.OPENING HOURS: Mon - Thurs: Lunch: 12.00 - 16.00; Dinner: 16.00 - 22.00.Friday: Lunch: 12.00 - 16.00; Dinner: 16.00 - 23.00. Sat: Brunch: 10.00- 16.00; Dinner: 16.00 - 23.00. Sun & P. Hols:Brunch: 10.00 - 16.00; Dinner: 16.00 - 22.00

BEST DISH:Chicken Skewer marinated in Yoghurt, Cumin, Chilliand Poppy Seed with Guacamole and Pitta Breadstuffed with sixty6 coleslaw.

Modern EuropeanRotisserieSC200

BOULEVARD CAFE27 Exchequer Street, Dublin 2.

Proprietor: Fintan O’ReillyHead Chef: Fernando Castillo� [email protected]� www.boulevardcafe.ie

� 01 679 2131 €€€

Boulevard Café is one minutes walk off Grafton Street onExchequer / Wicklow Street, within the heart of Dublin citycentre restaurant & entertainment district. Established in 1996and has a reputation for offering great European/Med style foodin a relaxed, romantic, vibrant setting. Early Bird: 2 Course at€18.95 is renowned to be the best value for quality in the city.LOCATION: Just off Grafton Street.OPENING HOURS:Monday - Tuesday: 12.00 - 21.00; Wednesday - Thursday: 12.00 - 22.00;Friday - Saturday: 12.00 - 23.00;Sunday & Public Holidays: 12.00 - 21.00

BEST DISH:Pork Belly: Our regulars favourite, slowly roastedmarinated in a sticky Balsamic Dressing, Rocket &Pine Nut Salad.

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BEWLEY’S CAFÉ & RESTAURANT78 - 79 Grafton Street, Dublin 2.

Proprietor: Campbell Bewley GroupManager: Paul DwyerHead Chef: Adrienne O’Reilly� [email protected]� www.bewleys.com

� 01 672 7720 €€€

Opened in 1927, Bewley’s famous café on Dublin’s Grafton Streetboasts a rich cultural and architectural heritage and is home tothe magnificent stained glass windows from renowned artistHarry Clarke.LOCATION: In the heart of Dublin, Grafton Street.OPENING HOURS:Breakfast: Monday - Saturday: 08.00 - 11.30; Sunday: 09.00 - 11.30Lunch/Dinner: Monday - Wednesday: 12.00 - 22.00;Thursday: 12.00 - 23.00; Friday & Saturday: 12.30 - 23.00;Sunday & Public Holidays: 12.00 - 22.00

BEST DISH:Renowned for its fresh coffee roasted on the fourthfloor of the Café and delicious cakes and pastriesmade in our in house bakery.

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Head Chef: Sean Smith

� [email protected]� www.theclifftownhouse.com

� 01 638 3939 €€€

One of the most talked about & stylish restaurants in Dublin, TheCliff Townhouse delivers impeccably sourced seafood & Irish meatdishes cooked simply but elegantly. An architectural jewel in thecity’s heart, our striking red-brick façade sets the tone for therestaurant’s classic wood-panelled dining room & marble-toppedOyster & Champagne Bar.LOCATION:Right in the heart of Dublin’s City Centre on St. Stephen’s Green, just ashort stroll from the fashionable Grafton Street.OPENING HOURS: Open for breakfast,lunch & dinner 7 days a week.

BEST DISH:Staples include generous Salads, Eggs Benedict,Galway Oysters, native Lobster, dressed Yawl BayCrab, wild Sea Trout, posh fish and chips or a 10ozRib Eye Steak.

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THE CLIFF TOWNHOUSE22 St. Stephen’s Green, Dublin 2.

Proprietor: Carluccio’s IrelandManager: Philip Ryan� [email protected]� www.facebook.com/carluccios.dawson.street

� 01 633 3957 €€€

Our heads, hands and hearts are firmly in the kitchen. It’s theItalian way, and it’s what Carluccio’s is all about. Our aim is toprovide great quality, authentic Italian food at sensible prices. Wealso want to allow informal but excellent service to our customers.We do our best to create a memorable experience in a happybustling environment.LOCATION: Dawson Street, Dublin 2.OPENING HOURS:Monday - Friday: 07.30 - 22.30Saturday: 08.00 - 22.30Sunday: 09.00 - 22.00

BEST DISH:RAVIOLI: Homemade delicate ravioli filled withspinach and ricotta, served in the traditional waywith butter and sage.

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CARLUCCIO’S52 Dawson Street, Dublin 2.

Manager: Martina Fox� [email protected]� www.bridgebarandbistro.ie

� 01 639 4941 €€€

Nestled under the Grand Canal Railway, Bridge takes its name &distinctive shape from its surroundings. Serving fine dining at bistroprices in a laid back, comfortable & friendly atmosphere it is theperfect venue for wedding parties (down the road from the RegistryOffice) or any special occasion. We cater for groups up to 90 people.LOCATION:A few steps away from the Grand Canal Square, Bridge is the perfectvenue for a meal when going to the Bord Gais Energy Theatre.OPENING HOURS: Monday - Friday: 12.00 - 15.00.00; 17.00 - 22.00Saturday: 17.00 - 22.00 & Open for Lunch on Saturdays & Sundays ofRugby Internationals.

BEST DISH:- Prawns Pil Pil.- 32 oz Delmonico Steak.

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BRIDGE BAR & BISTROThe Malting Tower, Grand Canal Quay, Dublin 2.

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INDIE DHABAAnne’s Lane, Anne Street South, Dublin 2.

Proprietor: Tariq SalahuddinHead Chef: Sanjay Vishwakarma� [email protected]� www.dhaba.ie

� 01 707 9898/9 €€€

Indie Dhaba is more than a mere dining experience, so let yourselfembark on a complete gastronomic journey 'on a budget', in astylish surrounding and with a friendly efficient service.

“A Tapas style dining to Indian Food”LOCATION:Anne’s Lane, Anne Street, Dublin 2.OPENING HOURS:Monday - Friday:12.00 - 15.00; Dinner: 15.00 - 23.30Saturday: 12.00 - 23.30.Sunday & Public Holidays: 13.00 - 16.00;Dinner: 16.00 - 23.00

BEST DISH: Chef’s Table Menu - Amuse Bouche,Grilled Rock Oysters, Scallop Moiley, Tangri Chop,Aloo Taka Tak, Tandoori Duck, Nimbura Jhinga,Pathar Ke Paarche, Bharwan Bateyr, Biriyani of theDay, Bread Basket, Dessert, Tea/Coffee - € 45.50 pp

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HARD ROCK CAFÉ12 Fleet Street, Temple Bar, Dublin 2.

� [email protected]� www.hardrock.com

� 01 671 7777 €€€

With musical stars ranging from U2 to Thin Lizzy the city of Dublinfits into the rock culture favoured by the Hard Rock Café. Fromfantastic memorabilia and cutting edge music to fabulous drinksand great American food and service, Hard Rock Café, Dublin hasall that you’re looking for in a Hard Rock experience. The menuincludes: Chicken Wings, juicy Irish Steaks, Fajitas and Ribs andprobably the best Burgers in town!The Rock Shop is open 7 days from 10.00 selling a fantastic andvaried selection of Hardrock Dublin merchandise.OPENING HOURS:Open 7 days: 12.00 noon till late.

BEST DISH:Burgers, Steaks and Brownie to share!

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Manager: Geoff GrahamHead Chef: Dylan McGrath� [email protected]� www.fadestreetsocial.com

� 01 604 0066 €€€

Fade Street Social is an ambitious new project incorporating tworestaurants in Dublin under one roof; The Gastro Bar and TheRestaurant (Traditional Irish Restaurant), along with a relaxed rooftop Wintergarden. Fade Street Social Irish restaurant celebratesIrish food and character.LOCATION: Fade StreetOPENING HOURS: Restaurant : Lunch: Monday - Friday 12.30 - 14.30;Dinner: 7 days a week 17.00 - 22.30Gastro Bar: Lunch: Saturday/Sunday & BankHols. from 13.00 & through dinner.Dinner: 7 days from 17.00 - 22.30

BEST DISH:Veal chop for two with Dublin Bay Prawns andChervil, great creamy Mashed Potatoes withcreamed Kale and a Pickled Carrot and TarragonSalad.

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FADE STREET SOCIALFade Street, Dublin 2.

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LA MÈRE ZOU22 St. Stephen’s Green, Dublin 2.

Proprietor: Eric TydgadtManager: Frederic DrenoHead Chef: Graeme Dodrill� [email protected]� www.lamerezou.ie

� 01 661 6669 €€€

A solidly French restaurant offering Bistro Classics with a moderntouch in the heart of Dublin since 1994. Also famous for it’sseasonal menus and a range of fresh Irish seafood.

LOCATION:St. Stephen’s Green North - a few yards away from the Shelbourne Hotel.OPENING HOURS:Monday - Saturday: Lunch: 12.00 - 15.00Monday - Saturday: Dinner: From 17.30Early Bird Menu available every nightClosed Sunday & Bank Holidays

BEST DISH:Dry aged Beef, Steamed Mussels, fresh fish fromlocal market, French classics, Venison in season.

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L’ECRIVAIN RESTAURANT109a Lower Baggot Street, Dublin 2.

Proprietors: Derry & Sallyanne ClarkeHead Chef: Derry Clarke� [email protected]� www.lecrivain.com

� 01 661 1919 €€€

l’Ecrivain Restaurant – a Michelin star dining experience ataffordable prices.

LOCATION:5 minutes walk from St. Stephen’s Green.

OPENING HOURS: Closed Sunday & Public HolidaysLunch: 12.30 - 14.00Dinner: Monday - Saturday: 18.30 - 22.30

BEST DISH: Hand Dived Scallops, Smoked Tomatoes& Squid, Black Olive Tuile, Tomato Essence, andBasil Oil. Hereford Beef Assiette Fillet, Braised OxCheek, Shredded Tongue, Pickled Vegetable,Marrow Bread Crumb and Smoked Garlic.

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Proprietors / Managers: Conor Sexton /Conor Kilkenny

� [email protected]� www.koh.ie

� 01 814 6777 €€€

Spacious outdoor terrace; a stylish cocktail lounge with awardwinning flair cocktail barmen; and an À La Carte Restaurant whichprides itself on superb modern Thai/Asian food at reasonable prices.A wine list expertly chosen to match the delicate subtle Asian flavours.LOCATION: In the heart of Dublin City on the fashionable MillenniumWalkway, which runs from the River Liffey to the Jervis Street Luas stop(The Italian Quarter).OPENING HOURS: Lunch: Monday - Friday: 12.00 - 17.00Saturday & Public Holidays: 13.00 - 17.00Dinner: Mon - Thurs, Sun & P. Hols.: 17.00 - 23.00Friday & Saturday: 17.00 - Midnight

BEST DISH:Vietnamese Summer Rolls with Koh Smoked IrishTrout, Rice Paper, Asparagus, Japanese Mayonnaise.

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KOH RESTAURANT & COCKTAIL BAR6-7 Jervis Street, Millennium Walkway, Dublin 1.

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THE MORRISON GRILL @ THE MORRISON HOTELOrmond Quay, Dublin 1.

General Manager: Patrick Joyce� [email protected]� www.morrisonhotel.ie

� 01 887 2400 €€€

The Morrison Grill is a new all-day restaurant and dining area,featuring Dublin’s city centres’ first Josper Grill. Its menuscombine our dedication to Irish provenance with elements ofrustic international cuisine and comforting, American-style dishes.

LOCATION:City Centre, on the banks of the River Liffey, steps from the MillenniumBridge in to Temple Bar, on the Jervis St. stop on the Red Luas.OPENING HOURS:Monday - Saturday: 12.00 - 22.30Sunday & Public Holidays: 12.30 - 21.00

BEST DISH:The Josper Grill is an indoor barbecue oven & cooksa variety of meat & fish at over 500 degrees,sealing in all the flavours for an incredible tasteexperience. Try our Tomahawk ‘Ribeye’ Steak!

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Proprietors: Jimmy & Charlotte LyonsManagers: Jimmy & Charlotte LyonsHead Chef: Stephen Caviston� [email protected]� www.mattthethresher.ie

� 01 676 2980 €€€

A stylish city bar located in the heart of Georgian Dublin.Specialising in Seafood, with a superb fresh seafood display.Also serving great Steaks, Burgers and Pies.A warm welcome, with piano at weekends.LOCATION:On Pembroke Street, between Baggot Street & Fitzwilliam Square,Dublin 2. Beside Louis Copeland shop.OPENING HOURS:Lunch: Monday - Saturday: 12.00 - 17.00Dinner: Monday - Saturday: 17.00 - 22.00Sunday & Bank Holidays: 13.00 - 19.45

BEST DISH:Grilled Fish from local waters - steaming Pot ofRoaring Water Bay Mussels, Oysters from €9.95 for6, Dingle Bay Crab Claws + Scampi & Chips.

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MATT THE THRESHER - SEAFOOD BAR & GRILL31-32 Lower Pembroke Street, Dublin 2.

LES FRÈRES JACQUES74 Dame Street, Dublin 2.

Proprietor: Jean Jacques CaillabetManager: Sylvain VallierHead Chef: Richard Reau� [email protected]� www.lesfreresjacques.com

� 01 679 4555 €€€

Since 1986 Les Frères Jacques has given customers a true taste ofFrance. Only the best establishments have been selected as Member’sof BIM Seafood Circle & the commitment to quality is signature toLes Frères Jacques. Meat dishes also available. 50% discountMonday & Tuesday on every full bottle of wine from our list.LOCATION: Beside Olympia Theatre – across from Dublin Castle.OPENING HOURS: Monday - Friday: Lunch: 12.00 - 14.30(2/3 Courses €18 / €23);Monday - Saturday: Dinner: 18.00 - 22.00 (Set Dinner Menu 4 Courses €35);Monday - Saturday: Dinner: 18.00 - 19.00(2/3 Courses €20 / €25). Closed Sunday.

BEST DISH:Slowly Pan Fried Black Sole served whole off thebone, Melted Butter, sprinkle of Lemon Juice andParsley.

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PEPLOE’S WINE BISTRO16 St. Stephen’s Green, Dublin 2.

Proprietor: Barry CannyManager: Frederic PelanneHead Chef: Neil Mulholland� [email protected]� www.peploes.com

� 01 676 3144 €€€

Stylish and sophisticated, Peploe’s Wine Bar & Bistro is one ofDublin’s most talked about establishments. Serving great food andseriously good wine at reasonable prices.

LOCATION:Located on the north side of St. Stephen’s Green, between KildareStreet & Dawson Street.OPENING HOURS:Monday - Sunday:Lunch: 12.00 - 16.00; Dinner: 17.30 - 23.00Bank Holidays: Dinner: 17.30 - 23.00

BEST DISH:Spiced Duck Salad in compressed Watermelon,Watercress, Walnuts, Oranges & Shallots.

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OLIVER ST JOHN GOGARTY RESTAURANT58 - 59 Fleet Street, Temple Bar, Dublin 2.

Proprietor: Martin KeaneManager: Connie JohnsonHead Chef: Mick Caul� [email protected]� www.gogartys.ie

� 01 671 1822 €€€

Gogartys Award Winning Restaurant specialises in traditional Irishdishes. We have an extensive menu, but some favourites includeLeg of Wicklow Lamb, 20oz Porterhouse Steak, Dingle Crab Claws,Aranmore Oysters, Sole on the Bone, and our signature dishGogartys Howth Lobster.LOCATION: Centre of Temple Bar, in the heart of Dublin’s City Centre,Corner Fleet St. / Anglesea St.OPENING HOURS:Open 7 days a weekMonday - Wednesday 17.00 - 23.30;Thursday - Sunday 12.30 - 23.30

BEST DISH:Gogartys Fresh Howth Lobster with Shallots andfresh herbs, with a mustard, fresh cream and IrishWhiskey sauce.

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OLIVER ST JOHN GOGARTY58 - 59 Fleet Street, Temple Bar, Dublin 2.

Proprietor: Martin KeaneManager: Martin KeaneHead Chef: Mick Caul� [email protected]� www.gogartys.ie

� 01 671 1822 €€€

Gogartys serves exceptionally good bar food, mainly fromtraditional Irish recipes but also some international flavours andfavourites. We also stock a good range of craft Irish beers, cidersand Irish whiskeys.LOCATION:Centre of Temple Bar, in the heart of Dublin’s City Centre, Corner FleetSt. / Anglesea St.OPENING HOURS:Open 7 days a weekMonday - Saturday 10.30 - 23.00;Sunday & Bank Holidays 12.00 - 23.00

BEST DISH:Beef & Guinness Casserole.

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RESTAURANT FORTY ONE @ RESIDENCE41 St. Stephen’s Green, Dublin 2.

Restaurant Manager: Jean Baptiste LetinoisHead Chef: Graham Neville� [email protected]� www.restaurantfortyone.ie

� 01 662 0000 €€€

Restaurant Forty One, one of the most elegant dining rooms in theCity, where Award Winning Dishes are served under theDirectorship of Head Chef, Graham Neville. Available for privateevents also.

Restaurant Forty One is open to the public for lunch and dinner.LOCATION:On St. Stephen’s GreenOPENING HOURS:Tuesday - Saturday:Lunch: 12.30 - 14.30Dinner: 17.30 - 22.00

BEST DISH:Roast Moulard Duck Breast, York Cabbage, Celeriac,and Poached Cherries.

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PORT HOUSE PINTXO12 Eustace Street, Temple Bar, Dublin 2.

Proprietor: Lee SimManager: Alastair O’ConnorHead Chef: Raul Pobo� [email protected]� www.porthouse.ie

� 01 672 8590 €€€

Port House Pintxo serves an array of tapas & pintxos as well as anextensive range of fine wines, ports & sherries. This beautiful can-dle-lit, bodega style tapas bar is spread over the ground floor &basement of the building with a seating capacity for eighty peopleplus a stunning heated terrace overlooking Meeting House Squarewith a seating capacity for thirty people.LOCATION:Temple Bar, Dublin 2.

OPENING HOURS:7 days a week: 12.30 - late

BEST DISH:Vieras a La Gallega - Scallops cooked with Garlic,Onions & Serrano Ham topped with bread crumbs.“Mc Foie” Burger - Mini Beef Burger topped withFoie Gras on Gallican bread.

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THE PORT HOUSE64A South William Street, Dublin 2.

Proprietor: Lee SimManager: Mary DugganHead Chef: Marcin Skudlarski� [email protected]� www.porthouse.ie

� 01 677 0298 €€€

The Port House serves an array of tapas & pintxos as well as anextensive range of fine wines, ports & sherries in this beautiful &solely candle lit wine cavern that has been stripped back to itsoriginal features. Lee Sim wanted to create something different inDublin, a traditional Spanish tapas bar where one can relax, have aglass of wine & some pintxos without having a full three course meal.LOCATION:Just off Grafton Street, Dublin 2.OPENING HOURS:Sunday - Thursday: 12.00 - 23.30Friday & Saturday: 12.00 - 00.30

BEST DISH:Plato de Jamón Iberico - Hand Sliced Acorn fed,black hoof - Pat Negra Iberian Ham. Ensalada deQueso de Cabra Con Miel - Mixed Leaves with softGoats Cheese, Tomatoes and Honey dressing.

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RESTAURANT PATRICK GUILBAUDPatrick Guilbaud created his restaurant in 1981.

Restaurant Patrick Guilbaud is Ireland’s top restaurant,holder of two Michelin Stars as well as virtually all the

the top national and international awards.

21 Upper Merrion SquareDublin 2

Tel: 01 676 4192Fax: 01 661 0052

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SHANAHAN’S ON THE GREEN119 St. Stephen’s Green West, Dublin 2.

General Manager: Martin Clegg� [email protected]� www.shanahans.com

� 01 407 0939 €€€

American style Steak & Seafood restaurant, attentive service,superb food & wines, & overlooks St. Stephen’s Green. As you enterthe Oval Office Bar you’ll be surrounded by historical treasures,such as the original JFK rocking chair from Air Force One.LOCATION: Parallel to the Luas line, beside the College of Surgeons onSt. Stephen’s Green.OPENING HOURS: Monday - Friday: from 17.30; Saturday: from 18.00Lunch: 12.30 - 14.00. Summer Sundays: May - September from 17.30Table d’hote Menu €45 Sunday - Friday: 17.30 - 18.45 & during lunch.Special Offer: Table d’hote Menu €45All Sunday night for parties of 6+.

BEST DISH:Certified Irish Angus Beef.

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Manager: Alan HainsworthHead Chef: Dylan McGrath� [email protected]� www.rusticstone.ie

� 01 707 9596 €€€

Rustic Stone’s philosophy is simple: Tasty, nutritious, innovativecuisine that is accessible to all. We only uses the best of localproduce, sourcing our ingredients from local producers. Theexciting concept of stone cooking has been adopted by awardwinning chef Dylan McGrath. Dylan invites you to enjoy andexperience his new concept in cooking, Rustic Stone.LOCATION: Corner of Exchequer Street and George’s Street.OPENING HOURS:Monday - Thursday: 12.00 - 14.30; 17.30 - 22.30Friday: 12.00 - 14.30; 17.00 - 22.30Saturday: 13.00 - 22.30; Sunday: 13.00 - 21.00

BEST DISH:Fillet of Beef with Mushrooms and Tarragon, TruffleChips and Mustard Salad.

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RUSTIC STONE17 South Great George’s Street, Dublin 2.

RESTAURANT PATRICK GUILBAUD21 Upper Merrion Street, Dublin 2.

Proprietor: Patrick GuilbaudDirector: Stephane RobinHead Chef: Guillaume Lebrun� [email protected]� www.restaurantpatrickguilbaud.ie

� 01 676 4192 €€€

Restaurant Patrick Guilbaud has been offering the ultimate diningexperience for lovers of food since 1981 when Patrick Guilbaudopened Europe’s first purpose built restaurant in Dublin. Sincethen Restaurant Patrick Guilbaud has continually set the standardsby which others are judged and has won every major food awardin the world.LOCATION:Next door to Merrion Hotel, opposite Government Buildings.OPENING HOURS:Tuesday - Saturday:Lunch: 12.30 - 14.15; Dinner: 19.00 - 22.15

BEST DISH:Ravioli of Lobster (starter), Challans Duck, Assietteau Chocolat.

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SHANAHAN’S ON THE GREEN, 119 ST. STEPHEN’S GREEN, DUBLIN 2. IRELAND.TEL: + 353 - 1 - 407 0939. FAX: + 353 - 1 - 407 0940.

OPENING HOURS: MONDAY TO FRIDAY FROM 5.30 P.M. SATURDAY FROM 6 P.M.OPEN FRIDAY LUNCH FROM 12.30 P.M. CLOSED SUNDAYS.

ALSO AVAILABLE FOR CORPORATE FUNCTIONS, PRIVATE LUNCHES & INTIMATE WEDDINGS.PLEASE ASK ABOUT OUR 4 COURSE TABLE D’HÒTE MENU € 45.

“The finest steak I’ve eaten in Ireland. 16ozs of prime Angus,aged till ripe, seared just so, replete with marbling and so

flavourful I’ll swear it mooed.”The Sunday Business Post.

“My pork was astonishingly rich, succulent and delicious onits own . . . My friend’s steak was just fabulous.

Seasoned and seared to some incredible heat on the outsidebut marvellously pink and tender on the inside.

I would go back just to have one myself.”Irish Times.

“In my opinion, Shanahan’s is one of the best restaurants inDublin . . . I would return again just for dessert. The bread andbutter pudding made with fresh croissant and butterscotch and

served with homemade ice cream was delicious.”Image Magazine.

“Its success is simply explained: the service in this restaurantdoesn’t just look after you, it virtually seduces you”

The Irish Times Magazine.

“The menu is dedicated to the magnificence of the steak . . .a bovine wonder that was a delight beyond measure”

City Life (Irish Independent).

“From all reports, and my own experience too,Shanahan’s on the Green doesn’t appear

to have put a foot wrong since it opened last year”Sunday Independent.

“The fresh, flavoursome crab had been wrapped inrosti-style potato casing, light and crisp and delicious.

Mixed leaves and a citrus dressing rounded the dish off nicely”Food & Wine Magazine.

This seat is reserved for theCommander in Chief

This seat is reserved for theCommander in Chief

President John F. Kennedy to be precise.His trademark rocking chair travelled allover the world with him on Air ForceOne. Today you’ll find his chair behindthe bar at Shanahan’s On The Green - inthe downstairs lounge, called the OvalOffice. This spectacular bar is decoratedwith memorabilia from sixteen AmericanPresidents with Irish connections. Shanahan’s pridesitself on providing Dublin’s finest

dining experience - An American StyleSteakhouse in a gracious, splendidly

restored Georgian setting. The restaurantspecialises in serving Certified Irish

Angus Beef, and the freshest seafoodfrom the icy North Atlantic. The winecellar is one of the deepest and most

impressive in all of Ireland.Shanahan’s On The Green is fit for a commander in chief

. . . and only one seat is permanently reserved.

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Proprietor: Derek RyanManager: Graham RyanHead Chef: Kevin Li� [email protected]� www.yamamoriizakaya.ie

� 01 605 8001 €€€

IZAKAYA BAR @ ORIENTAL CAFE is situated in the original Bewleysbuilding on South Great Georges Street, Dublin 2. The Izakaya is aJapanese style drinking house, serving small Japanese style pubfood dishes with great Japanese whiskeys, beers and sake. Comefor food or drinks, chill out and listen to some urban lounge deepand soul tunes in a retro easy going atmosphere.LOCATION:City Centre close to Olympia & Gaiety Theatres & Grafton Streetshopping area.OPENING HOURS:Monday - Sunday: 17.00 - 01.30

BEST DISH:Home-made Dim Sum and creative Sushi.

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YAMAMORI IZAKAYA BARBasement, 12/13 Sth. Great Georges Street, Dublin 2.

THE WINDING STAIR40 Lower Ormond Quay, Dublin 1.

Proprietor: Elaine MurphyManager: Elaine MurphyHead Chef: Thomas Kalman� [email protected]� www.winding-stair.com

� 01 872 7320 €€€

The Winding Stair has a truly urban view of the River Liffey andthe finest examples of local Irish produce treated with love andrespect, a fine and quirky wine list and warm, professional,knowledgeable service.LOCATION:Northside of the Ha’penny Bridge, beside the Woollen Mills on the firstfloor.OPENING HOURS:Monday - Friday & Public Holidays: 12.00 - 17.00; 17.30 - 22.30Saturday & Sunday: 12.00 - 16.00; 17.30 - 22.30

BEST DISH:Hand Smoked Mourne Haddock, poached in milk &served with grilled Onions & Mount Callan VintageIrish Cheddar Mash.

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TGI FRIDAY’S: AMERICAN RESTAURANT & BARSt. Stephen’s Green, Dublin 2 / Temple Bar / Airside, Swords /The Dundrum Town Centre / The Blanchardstown Centre / Victoria Square, Belfast.

� 01 478 1233 St. Stephen’s Green, Dublin 2� 01 672 8975 Temple Bar, Dublin 1� 01 822 5990 The Blanchardstown Centre� 01 840 8525 Airside, Swords� 01 298 7299 The Dundrum Town Centre� 048 902 49050 Victoria Square - Belfast

T.G.I. Friday’s: American Restaurant & Bar serving authenticAmerican food and drink in a friendly and fun atmosphere: Mouthwatering burgers, steaks, pastas, Sizzling Fajitas, Jack Daniel’sGrill Range and a huge range of exotic cocktails makes T.G.I.Friday’s the perfect place to celebrate – Have a drink at the bar,be entertained by T.G.I. Friday’s bar tenders. Have lunch or anevening meal, a night out with the girls, a night out with the lads,or a family gathering, whatever the occasion – T.G.I. Friday’s isthe perfect venue. www.fridays.ieOPENING HOURS:Open 7 days: Midday till lateBEST DISH:Baby back ribs, Jack Daniel’s Grill Range, Juicyburgers and our fabulous Friday’s Sundae.

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Proprietor: Derek RyanManager: Graham RyanHead Chef: Marcus Davies� [email protected]� www.yamamorisushi.ie

� 01 872 0003 €€€

Open in 2007, Yamamori Sushi offers a unique Japanese diningexperience with a vibrant open kitchen and sushi bar. YamamoriSushi can cater for romantic dinners and large groups too.Attached to the rear of the restaurant is a bamboo garden, idealfor soaking up summer sun.LOCATION: Located in the heart of Dublin overlooking Ireland’slandmark ‘Halfpenny Bridge’.OPENING HOURS:Monday - Wednesday: 12.15 - 23.00;Thursday - Saturday: 12.15 - 23.30;Sunday & Public Holidays: 16.00 - 23.00

BEST DISH: Authentic Japanese cuisine includingSushi and Sashimi to Teriyaki, Tempura and Ramen.Our excellent Bento boxes have thousands ofvariations. The menu also includes heavenly home-made desserts.

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YAMAMORI SUSHI38-39 Lower Ormond Quay, Dublin 1.

Proprietor: Derek RyanManager: Satomi YaginumaHead Chef: Steino Mveto� [email protected]� www.yamamorinoodles.ie

� 01 475 5001 €€€

Yamamori Noodles has been serving authentic Japanese cuisinesince 1995. Experts in sushi and other Japanese cuisine, thisDublin restaurant offers best quality Japanese dishes in a friendlyand lively atmosphere.LOCATION:Located in the heart of the Dublin on South Great Georges Street, afew steps away from Temple Bar.OPENING HOURS:Monday - Wednesday: 12.15 - 23.00;Thursday - Saturday: 12.15 - 23.30;Sunday: 12.15 - 23.00; Closed Public Holidays.

BEST DISH: A menu with enormous variety, fromSushi and Sashimi to Teriyaki, Tempura and Ramen.Our excellent Bento boxes have thousands ofvariations. Try our home-made desserts as well -they are just divine!

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YAMAMORI NOODLES71-72 South Great Georges Street, Dublin 2.

DUBLIN NORTH48

KAJJAL Sister Restaurants: Kinara - Clontarf 833 6759, Kinara Kitchen - Ranelagh 406 0066

7 The Green, Malahide, Co. Dublin.

Proprietors: Sean Collender & Shoaib YunusManager: Inder Jit SinghHead Chef: Rayman Hossan� [email protected]� www.kajjal.ie

� 01 806 1960 €€€

Pakistani and Eastern cuisine.

Early Bird and Ethnic Tapas available.

LOCATION:Centre of Malahide village.OPENING HOURS:Open 7 Days a week:Early Bird: 16.00 - 19.00 Monday - ThursdayLunch: 12.00 - 16.00Dinner: 17.00 - 23.00

BEST DISH:Nehari Gosht: A very popular dish, eaten daily inthe homes of Karachi and Pakistan. Large chunks ofTenderloin Beef in a spiced light curry sauce.

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FAHRENHEIT GRILL @ CLONTARF CASTLE HOTELCastle Avenue, Clontarf, Dublin 3.

General Manager Hotel: Mark LongManager: Lorraine GaviganHead Chef: Val O’Kelly� [email protected]� www.clontarfcastle.com

� 01 853 4363 €€€

Fahrenheit Grill is regarded as one of the finest restaurants inDublin. Specialising in Dry Aged Beef and fresh fish with producethat is sourced from exceptional local suppliers to ensurefreshness and quality of flavour.LOCATION: Situated just 10 minutes from Dublin City Centre in theoriginal part of the luxurious 12th Century Clontarf Castle Hotel.OPENING HOURS:Breakfast: Monday - Thursday: 06.30 - 10.30; Friday - Sunday: 07.00 - 11.00.Dinner: Sunday - Thursday: 17.30 - 22.00;Friday - Saturday: 17.30 - 23.00Private Bookings available also.

BEST DISH:16 oz Rib Eye Steak on the bone.

GF90Steak

Seafood

THE BLOODY STREAMHowth Railway Station, Howth, Co. Dublin.

Proprietor: Michael Wright� [email protected]� www.thebloodystream.com

� 01 839 5076 €€€

A warm and welcoming interior with an old-fashioned feel, anopen turf-burning fireplace, classic signage and characterful bric-a-brac stirring memories of a bygone era are just some of theatmospheric features of The Bloody Stream at Howth, one ofnorth Dublin’s most attractive and popular bars, where thebyword is hospitality.LOCATION:Howth Railway Station, Howth.OPENING HOURS:Sunday - Wednesday: 12.00 - 20.30Thursday - Saturday: 12.00 - 21.30

BEST DISH:Wrights of Howth Fresh Cod and Chips, Fresh offthe boat, deep fried in our traditional Light BeerBatter and garnished with Chips, Side Salad, MushyPeas and Tartar Sauce.

SeafoodGF85

DUBLIN NORTH 49

WRIGHTS FINDLATER HOWTHHarbour Road, Howth, Co. Dublin.

Proprietor: Michael WrightManager: Ben Russell� [email protected]� www.findlater.ie

� 01 832 4488 €€€

A stunning building with spectacular views of Howth Harbour ,warm cosy and trendy surroundings makes the Upstairs Restaurantand Bar hugely popular with daily tourists and locals alike. Servingall the best in bar food with an emphasis on fresh seafoodspecials!LOCATION: Harbour Road, Howth.OPENING HOURS:Monday - Sunday: Lunch: From 12.00Monday - Thursday: Dinner: From 17.00 - 21.00Friday - Saturday: Dinner: From 17.00 - 22.00Sunday: Dinner: From 17.00 - 21.00

BEST DISH:Findlaters Fish Pie - Pure heaven with fresh fishlanded daily by Wrights of Howth.

SC160Seafood

European

KINARA Sister Restaurants: Kajjal - Malahide 806 1960, Kinara Kitchen - Ranelagh 406 0066

318 Clontarf Road, Dublin 3.

Proprietors: Sean Collender & Shoaib YunusManager: Khalfan AzizHead Chef: Arshad Ansari� [email protected]� www.kinara.ie

� 01 833 6759 €€€

High class Pakistani restaurant offering original, traditional andorganic dishes. Magnificent views of Dublin Bay. Ideal location onthe Clontarf Road.Gift vouchers available.LOCATION:Opposite Bull Island on the Clontarf Road.OPENING HOURS:Open 7 Days a weekLunch: Thursday - Sunday 12.00 - 16.00Dinner: 7 Days a week 17.00 - 23.00Early Bird: Monday - Thursday with 3 courses 17.00 - 20.00

BEST DISH:Nehari Gosht: A very popular dish, eaten daily inthe homes of Karachi and Pakistan. Large chunks ofTenderloin Beef in a spiced light curry sauce.

Pakistani75

2012


2013


COOKING WITH CREAM

Dairy Good News for Home CooksNow that we’re all emulating Jamie and Nigella, or our own kitchen heroes Donal,Nevin, Catherine or Rachel, the carton of cream in the fridge is no longer a purelysummertime occurrence. Curries, casseroles, soups and sauces often owe theirluxurious richness to the addition of a little cream. We want to get it just right, sothat the dish ends up looking just like the one they made on TV or the picture inthe book, and so often, cream gives the dish that ‘just right’ look and, of course,taste.

Thanks to a genius innovation at Avonmore, getting the dish just right should nolonger cost a thought, so whether it’s a quick pasta dish or a tasty homemadecurry, Avonmore Cooking Cream still provides all the creamy goodness that youwould expect with less calories. With 50% less fat than standard cream, AvonmoreCooking Cream has a smooth, thick consistency, so chefs need not fret that theyare compromising on taste or texture. They aren’t.

We’ve been promised a real summer this year and while the prediction is so farshowing no signs of coming to pass, the summer months will bring lots of eventsand occasions for feeding the troops. For the impromptu or planned alfresco dining,Avonmore’s Fresh Dessert Cream is perfect. Why? Because it’s already beenthickened and sweetened. Who wants to bring a hand mixer or whisk to a barbecueor picnic? Just pour Avonmore Fresh Dessert Cream straight from the carton ontothe sweet treat and those gathering rain clouds in the distance will no longertrouble you. If there’s a birthday celebration at work and the office kitchenequipment doesn’t stretch to a whisk, Avonmore Fresh Dessert Cream is the answer.

Avonmore has a range of cream products which cover the spectrum of culinaryrequirements: the ever popular Fresh Dessert Cream, Light Cream, the chef’sfavourite Double Cream, Freshly Whipped Cream which can be spooned directlyover desserts and tangy Sour Cream. There’s an Avonmore cream for everyoccasion, literally.

Avonmore’s website www.cookwithavonmore.ie and Facebook pagewww.facebook.com/CookWithAvonmore are full of tips, competitions and of coursegreat recipes for seasonal starters, main courses and desserts.Oliver Dunne of Michelin - starred Malahide restaurant Bon Appétit demonstrates hisrecipes – and his enthusiasm for Avonmore creams – on the website’s cookerychannel.

For any occasion Avonmore has it covered, . . .Make your dishes irresistible with Avonmore cream

50

DUBLIN SOUTH52

THE BLUE ORCHIDThe Coach House, Ballinteer Ave., Ballinteer, Co. Dublin.

Manager: PattiHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 296 6113 €€€

Sawadee - Welcome to The Blue OrchidOpened in March 2013 & boasts an excellent À la Carte Menu aswell as an extensive Teppanyaki menu. Try the Teppanyakiexperience at Blue Orchid and enjoy contemporary Thai food in atranquil setting. Its philosophy is to keep things simple, classicand fresh with a modern twist. Our Executive Chef, Saki iscommitted to producing wholesome meals and the key to thedistinctive taste of each dish lies in the balance of spices and herbs.Early Bird: 3 courses Wed - Sun €16.99 & Sat & Sun 17.00 - 19.00.LOCATION: Beside the Coach House, Ballinter Ave, BallinteerOPENING HOURS: Wed - Sun & B.Hols 17.00 till late (last orders 22.00)

BEST DISH:Everything from the Teppanyaki Menu.

GF Thai75

Manager: Páraic Ó hÉannraichHead Chef: Pól Ó hÉannraich� [email protected]� www.bloombrasserie.ie

� 01 668 7170 €€€

French/European brasserie. Warm and relaxed dining area withinformed and friendly service. Dishes are prepared using onlyhighest quality ingredients. Presented in a non fussy style with theaim of maximising the flavour and balance in each dish. Strongemphasis on seasonality. Outdoor terrace and bar for tapas.Carefully selected wines available by bottle or 250ml carafe.LOCATION: Upper Baggot Street, Dublin 2.OPENING HOURS:Monday - Friday: Lunch: 12.00 - 14.30; Dinner: 17.00 - 22.30Saturday: Dinner: 16.00 - 23.00Closed Sunday & Public Holidays

BEST DISH:See set menu on our Facebook which is updatedregularly.

SC EuropeanFrenchGF75

BLOOM WINE BAR & BRASSERIE11 Upper Baggot Street, Dublin 4.

BELLUCCIS ITALIAN RESTAURANT & COCKTAIL BARSweepstake Centre, 22 - 30 Merrion Road, Ballsbridge, Dublin 4.

General Manager: Robbie Fox� [email protected]� www.bellucci.ie

� 01 668 9422 €€€

Our mission here at Belluccis is to be the best Italian restaurant inDublin. To provide our guests at all times with the best foodservice and drinks and provide an experience that our guests willwant to repeat again and again.LOCATION: Heart of BallsbridgeOPENING HOURS:Breakfast: Monday - Friday 09.00 - 12.00Afternoon Tea: Monday - Friday 14.00 - 17.00Lunch: Monday - Friday 12.00 - 14.00Early Bird: 17.00 - 19.00Dinner: From 19.00

BEST DISH:Tagliatelle di Manzo Al Gurgonzola; Grilled 10oz RibEye Steak with a Gurgonzola cheese sauce orbearnaise sauce.

ItalianGF150

DUBLIN SOUTH 53

Proprietor: Peter CavistonManager: Hannah MooreHead Chef: Noel Cusack� [email protected]� www.cavistons.com

� 01 280 9245 €€€

This is purely a fresh seafood restaurant. Straight from theAtlantic waters, our motto is “Let the fish do the talking”. VotedBest Fish Restaurant in Ireland by The Guardian Newspaper.Georgina Campbell 10th Annual Award 2008 for creativity withIrish Fish food.LOCATION: Glasthule Village, approx. 300 yards from Glasthule / SandycoveDART Station. Turn right outside station and walk to main junction.OPENING HOURS:Tues - Sat: Sittings: 12.00; 13.30; 15.00 kitchen closes 15.20.Fri & Sat: Dinner: 18.00; 20.15 kitchen closes 20.35.Closed Sunday & Monday.

BEST DISH:Whole Black Sole on the Bone Meuinere.

SeafoodGF30

CAVISTONS SEAFOOD RESTAURANT59 Glasthule Road, Sandycove, Co. Dublin.

THE BLUE ORCHIDStepaside Village, Stepaside, Co. Dublin.

Manager: SamHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 294 8000 €€€

Sawadee - Welcome to The Blue OrchidAuthentic Thai food is at its best. Dine in, dine out, pick-up &delivery all catered for. A perfect place to enjoy contemporaryThai food in a tranquil setting. Our philosophy is to keep thingssimple, classic & fresh with a modern twist. Our Executive Chef,Saki is committed to producing wholesome meals & the key to thedistinctive taste of each dish lies in the balance of spices & herbs.Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.LOCATION:In the heart of Stepaside Village.OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00)

BEST DISH:Penang Curry - a full bodied curry from the heart ofThailand.

GF Thai45

THE BLUE ORCHIDNewtown Park Avenue, Blackrock, Co. Dublin.

Manager: NuiHead Chef: Saki� [email protected]� www.blueorchid.ie

� 01 283 6601 €€€

Sawadee - Welcome to The Blue OrchidAuthentic Thai food is at its best. Dine in, dine out, pick-up &delivery all catered for. A perfect place to experience contemporaryThai food in a tranquil setting. Our philosophy is to keep thingssimple, classic & fresh with a modern twist. Our Executive Chef,Saki is committed to producing wholesome meals & the key to thedistinctive taste of each dish lies in the balance of spices & herbs.Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.LOCATION:Halfway down Newtown Park Avenue, Blackrock.OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00)

BEST DISH:Stir-fried Beef with Soy sauce, Bell Peppers andBroccoli.

GF Thai60

DUBLIN SOUTH54

CLODAGH’S KITCHENBlackrock Centre, Blackrock, Co. Dublin.

Proprietor: Clodagh McKennaHead Chef: Karl Breen� [email protected]� www.clodaghmckenna.com

� 01 212 2981 €€€

A Mediterranean style menu, influenced by Clodagh’s time spentin France & Italy has a strong focus on seasonal ingredients &impeccable provenance. The menu sings of – local fish & meats,organic Irish vegetables, farmhouse cheese & much more.Clodagh’s Kitchen the perfect place to escape and unwind at anytime of the day.LOCATION:Heart of Blackrock village.

OPENING HOURS:Open 7 days a week

BEST DISH:Clodagh loves great Irish produce and the menusings of this – local fish & meats, organic Irishvegetables, farmhouse cheese and much more.

MediterraneanGF85

Proprietor/Chef: Kevin Arundel� [email protected]� www.thechophouse.ie

� 01 660 2390 €€€

Buzzing Brasserie leading towards French style and finished withtouches of Chelsea Fulham.Member of Eurotoques.

LOCATION:Ballsbridge, Dublin 4.

OPENING HOURS:Lunch: Monday - Friday: 12.30 - 14.30Sunday: 14.00 - 17.00Dinner: Monday - Sunday: 13.00 - 20.00

BEST DISH:Slow Roast Old Spot Pork Bell Fondue, Potato AppleCompote, Red Wine Jus.

50 EuropeanGF

THE CHOP HOUSE2 Shelbourne Road, Ballsbridge, Dublin 4.

CHINA SICHUANThe Forum, Ballymoss Road, Sandyford, Dublin 18.

Proprietor: Kevin HuiHead Chef: Andy Foo� [email protected]� www.china-sichuan.ie

� 01 293 5100 €€€

The China Sichuan is a purpose built restaurant seatingapproximately 90 people in a relaxed and informal surroundings.Some food critics say – ‘there’s something about the food at theChina Sichuan that demands experimentation’. So we invite you tocome along and try for yourself. 2 Courses €20.LOCATION:Conveniently located within 100 yards of the Stillorgan Luas stop.OPENING HOURS:Monday - Friday: Lunch: 12.00 - 15.00Monday - Saturday: Dinner: 17.00 - 22.00Sunday: 12.00 - 21.00

BEST DISH:Three Pepper Rib Eye Beef.

SC ChineseGF80

DUBLIN SOUTH 55

DYLAN RESTAURANT @ DYLAN HOTELEastmoreland Place, Dublin 2.

Proprietor: Fylan CollectionManager: Gráinne RossHead Chef: Glenn Murphy� [email protected]� www.dylan.ie

� 01 660 3000 €€€

Dylan Restaurant is a showcase of quality Irish produce. A networkof over 20 suppliers provide the fresh, healthy ingredients andChef Glenn Murphy believes in letting the ingredients speak forthemselves. A fresh approach to modern Irish cooking.Table D’Hote Menu: Tuesday – Sunday: €39.50;Lunch: Tues – Sun: €24.00; All Day Dining in Dylan Cocktail BarLOCATION: Off Upper Baggot Street, 10 mins walk to St. Stephen’s Green.OPENING HOURS: Lunch: Wednesday – Saturday: 12.30 – 14.30Dinner: Tuesday – Thursday: 18.00 – 22.00; Friday & Saturday: 18.00 – 23.00Sunday Brunch until 18.00Sunday Dinner until 21.00

BEST DISH: Cured Clare Island Organic Salmon,Granny Smith Apple, Red Radish, light PonzuMayonnaise. Seared Cannon of Slaney Valley Lamb,Peas, broad Beans & Chanterelle Mushrooms, WildGarlic Purée, Buttermilk Potato.

GF Modern Irish70

DIEP LE SHAKER55 Pembroke Lane, off Pembroke Street, Dublin 2.

Directors: Matthew, Matt & Alex FarrellHead Chef: Bradley Stoward� [email protected]� www.diep.net

� 01 661 1829 €€€

This stunning city centre restaurant has enjoyed international acclaim& rave reviews for it’s wonderful ambience, high-end cocktails &award winning cuisine. Awarded the renowned Thailand Brand &Thai Select awards from the Royal Thai Government. Their ThaiChefs prepare authentic Royal Thai Cuisine using only fresh herbs& spices from Bangkok & the best of Irish Produce. Extensive winelist & one of the best cocktail bars in Dublin. Early Bird Specials.LOCATION: 55 Pembroke Lane, Off Pembroke Street, Dublin 2.OPENING HOURS: Lunch: Tues - Thurs: 12.00 - 14.30; Fri: 12.00 - 17.00Dinner: Tues - Wed: 17.00 - 22.30;Thurs - Fri: 17.00 - Late; Saturday: 17.00 - Late

BEST DISH:Pla Neung Manow: Whole Steamed Sea Bass infusedwith Lemongrass and Coriander served with freshLime, Galangal, Garlic, Chilli and fish sauce.

ThaiSCGF120

DANTE PIZZAThe Blanchardstown Centre / The Dundrum Town Centre.

� www.dante.ie

� 01 822 3311 The Blanchardstown Centre

� 01 298 7294 The Dundrum Town Centre

Dante Pizza, serving a delicious selection of Pizzas, Pastas, Grillsand salads in a relaxed casual atmosphere. So if you want a cosydinner for two or a larger party - Dante Pizza is an experiencethat shouldn’t be missed! Now serving a fantastic two course andlunch menu.

LOCATION: Dundrum / Blanchardstown.OPENING HOURS: Lunch time menu availableOpen Monday to Sunday: Dundrum 13.00 till lateOpen Monday to Sunday:Blanchardstown 12.00 till late

BEST DISH:Fresh Pizzas and exciting Grill range cooked toperfection.

ItalianSCGF75

DUBLIN SOUTH56

THE GRILLAT THE CASTLEFitzpatrick Castle Hotel, Killiney, Co. Dublin.

Proprietor: Eithne FitzpatrickHead Chef: Philip Whittle� [email protected]� www.fitzpatrickcastle.com

� 01 230 5400 €€€

With its own separate entrance The Grill at the Castle is a livelystylish contemporary restaurant, serving fresh local produce toperfection! Located alongside the Dungeon Bar in the originaldungeons of the castle where there is excellent live music mostweekends . . . Piano bar, jazz, traditional.LOCATION:20 minutes DART ride from the city centre and within walking distanceof Dalkey heritage village. Free parking & WiFi.OPENING HOURS:Monday - Saturday: 18.00 - 22.00Sunday / Public Holidays: 15.00 - 21.30

BEST DISH:The Menu showcases a mouth-watering selection ofchar-grilled Irish Steaks, Seafood and Ribs.


Proprietors: John & Ciaran Gleeson� [email protected]� www.gleesons.ie

� 01 288 0236/ 0361 €€€

Gleesons have added a food corner on the front of their pub/restaurant & features their homemade meals, desserts, breads &salads to take home. Extensive off licence, Overall Winner -National Bar of the Year 2011 & Best Local Bar. Each lounge hasbeen renovated very tastefully, new lunch & evening menus, anew pool room & a morning coffee area that opens at 8 o’clock.LOCATION: Booterstown Ave., Blackrock, a few hundred yards from theDART station. Free customer parking.OPENING HOURS:12 ’til 10 pm Monday to Saturday.12 ’til 8 pm Sunday.

BEST DISH:Baked Fillet of Fresh Cod with a MediterraneanHerb Crust and a Caper and Tomato Salsa.

GF European150

GLEESONS OF BOOTERSTOWNBooterstown Ave., Blackrock, Co. Dublin.

THE GABLES RESTAURANT @ McCABES WINESFoxrock Village, Dublin 18.

Proprietor: Jim & John McCabeHead Chef: Juan Luis Casero� [email protected]� www.mccabeswines.ie

� 01 289 2174 €€€

An excellent brasserie restaurant & wine bar situated in aVictorian ‘Gable’ building in Foxrock Village. Breakfast, lunch &dinner served 7 days, very popular brunch at weekends & a tapasbar menu also available. Over 200 wines available from McCabesquality range. €19.95 for two courses available all night everynight and even better a special Early Bird wine list appliesbetween 17.00 - 19.00 daily with prices as low as €10 per bottle.LOCATION: Foxrock Village, Dublin 18.OPENING HOURS: Monday - Thursday: 08.00 - 21.30; Friday: 08.00 - 22.00;Saturday: Brunch: 09.00 - 16.00; Dinner: 17.00 - 22.00Sunday: Brunch: 10.00 - 16.00; Dinner: 17.00 - 20.00

BEST DISH:A varied menu with something to suit everyone.Lots of interesting daily specials and an award nom-inated healthy childrens menu.

European70

IT’S GOOD FORTHE DIGESTION

NOTHING COMPLEMENTS GOOD FOODLIKE GOOD MUSIC.

IN THE BACKGROUND, HELPING TOCREATE THE MOOD THAT ENCOURAGES

PEOPLE TO LINGER.

AS UNOBTRUSIVE AS GOOD SERVICE.AS ELEGANT AS THE PERFECT GARNISH.

PPI ENABLES YOU TO BRING A WORLDOF MUSIC TO YOUR TABLE, LEGALLY.

BON APPETIT

P P I LT D . , P P I H OU S E , 1 C O R R I G AV ENU E ,D UN LAOGHA I R E , C O . D U B L I N .T : 0 1 2 8 0 5 9 7 7 F : 0 1 2 8 0 6 5 7 9

WWW. P P IMU S I C . I EE : I N F O@P P IMU S I C . I E

DUBLIN SOUTH58

Proprietors: Giorgio Casari / Jeff StokesHead Chef: Lorcan Cribbin� [email protected]� www.ilsegretorestaurant.ie

� 01 661 8700 €€€

Stylish restaurant over 2 levels. Enjoy a pre-dinner drink on thecourtyard and then Lorcan Cribbin’s menu will not disappoint!Fully covered and heated outdoor terrace available.Pre Theatre menu available every night from 5.30 till 7pm.

LOCATION:Just off St. Stephen’s Green in Merrion Row. Close to allmajor shopping areas.OPENING HOURS: Closed MondayLLuunncchh:: Tuesday - Friday: From 12.30 with a late lunch on Friday till 16.00.Dinner: Tuesday - Saturday: From 17.30 - 22.00

BBEESSTT DDIISSHH::Pan Roasted Scallops with Mousseline Potato, Garlicand Pancetta.

EuropeanGF80

IL SEGRETO13A/13B Merrion Row, Dublin 2.

Head Chef: Terry White� [email protected]� www.fourseasons.com/dublin

� 01 665 4742 €€€

ICE effortlessly blends inviting modern design with friendly serviceand an inspiring list of beer, wine and cocktails and delectablebites to share. A favourite of the after-work crowd for its iconicstatus and accessible pricing, ICE is also ideally placed for thoseattending nearby sporting and concert venues.LOCATION: Four Seasons Hotel Dublin.OPENING HOURS:Wednesday & Thursday: 17.00 - 23.30Friday & Saturday: 17.00 - 01.30Sunday: 17.00 - 22.00Closed Monday & Tuesday

BEST DISH:Beef Burger Sliders - Trio of cheese sliders withfrench fries!

Casual BitesGF30

ICE BAR @ FOUR SEASONS HOTEL DUBLINSimmonscourt Road, Ballsbridge Dublin 4.

HARTLEY’S RESTAURANT1 Harbour Road, Dun Laoghaire, Co. Dublin.

Proprietors: Julie Shiels & Kirsty Argyle� [email protected]� www.hartleys.ie

� 01 280 6767 €€€

hartley's is one of South Dublin's busiest & buzziest restaurants.Housed in the original Kingstown railway station, with beautifulGeorgian architecture, high ceilings & a wonderful outsideterrace, Hartley’s is a must! The spacious bar offers a full cocktaillist, daily cocktail specials, artisan beers, & a well thought out &keenly priced wine list. All Night Early Bird is fantastic valueTuesday - Thursday, 17.30 - 19.30 Fridays & Saturdays, & Sundaystill 21.00.LOCATION: Beside Dun Laoghaire DART Station.OPENING HOURS: Tuesday - Thursday: 12.00 - 15.30; 17.30 - 22.00Friday/Saturday: 12.00 - Late; Sunday: 12.00 - 21.00

BEST DISH:Fillet of Halibut with a Parmesan Crust, SautéedSpinach and Chive Beurre Blanc.

Irish100

DUBLIN SOUTH 59

Proprietor: Ann Marie NohlManager: Audrey Woods� www.larougegrill.ie

� 01 275 0127 €€€

Intimate 30 seater grill & wine bar, very warm & cozy. Boudoirdecor, red velvet & chandeliers not unlike Maxims of Paris. A verysmall menu specialising in steaks aged to perfection. Fish disheschange daily. All our products are Irish & sourced locally.Interesting and quirky wine list.Early Bird Menu: Tues - Thurs & Sunday all evening.2 courses €19.95, 3 courses €22.95. Available for private functions.LOCATION:Old Bray Road to Cabinteely.OPENING HOURS:Tuesday - Sunday: 17.00 till late

BEST DISH:35oz Cote du Beouf on the bone, with CrispyOnions, Bernaise sauce and Sea Salt Chips.

EuropeanGF30

LA ROUGE1 Gabriels Court, Cabinteely, Dublin 18.

KINARA KITCHEN Sister Restaurants: Kinara - Clontarf 833 6759, Kajjal - Malahide 806 1960

17 Ranelagh, Dublin 6.

Proprietors: Sean Collender & Shoaib YunusManager: Waleed BhattiHead Chef: Rajendra Mohite� [email protected]� www.kinarakitchen.ie

� 01 406 0066 €€€

Kinara Kitchen opened in Ranelagh village during October 2010and has added to the great choice of eateries in Ranelagh Village.

LOCATION:Opposite Superquinn in Ranelagh Village.

OPENING HOURS:Open 7 Days a weekEarly Bird: 16.00- 20.00 Monday - ThursdayLunch: 12.00- 16.00Dinner: 17.00 - 23.00

BEST DISH:Mughlai Murghi: Breast of Chicken Pieces flavouredwith Coconut Milk and Aubergine with choppedOnions and Peppers. Finished with a touch ofGinger.

PakistaniEastern75

INDIAN SUMMER (BESIDE THE MILL HOUSE PUB)2 Lower Kilmacud Road, Stillorgan, Co. Dublin.

Proprietor: Varun Dewan� [email protected]� www.indian.ie

� 01 210 8440 €€€

Indian Summer opened in Stillorgan in 2004, located next door tothe Mill House Pub, this first floor restaurant is a hidden gem.Indian Summer has been a success story upon discovery and withits acclaimed reviews and awards you will not be disappointed.Early Bird Deal: 2 Course €17.95 pp / 3 Course €19.95 ppSunday - Thursday all night; Friday - Saturday 17.00 - 19.00LOCATION:Beside the Mill House Pub - Stillorgan.OPENING HOURS:Monday - Saturday: 17.00 - 23.00Sunday: 16.00 - 22.30

BEST DISH:Kesari Jheenga (Tandoori Prawns).

Indian75

DUBLIN SOUTH60

THE PORT HOUSE IBERICOS3/4 Pembroke Cottages, Dundrum Town Centre, Dublin 16.

Proprietor: Lee SimManager: Hubert De SerouxHead Chef: Agnieszka Szlezak� [email protected]� www.porthouse.ie

� 01 216 6133 €€€

Bare brick walls, open fires and chandeliers set the intimacy of therestaurant creating a unique and relaxing dining experience forcustomers. The amalgamation of four cottage structures allows aseating capacity for one hundred and forty people including thesecret garden at the rear of the restaurant.LOCATION:Dundrum Town Centre.OPENING HOURS:Monday - Wednedsay: 12.00 - 22.30Thursday: 12.00 - 23.30; Friday & Saturday:10.00 - 00.30; Sunday: 10.00 - 22.30

BEST DISH:Esparragos - Grilled Asparagus with GarlicMayonnaise. Chorizo Al Vino - Spicy Chorizo cookedwith Onions and our house Rioja. Brochetas deGambas Pil Pil - Prawn Skewers in Pil Pil Sauce.

SpanishTapasGF100

O’CONNELLS IN DONNYBROOK ... DISTINCTLY IRISH133 - 135 Morehampton Road, Donnybrook, Dublin 4.

Proprietor: Tom O’Connell� [email protected]� www.oconnellsdonnybrook.com

� 01 269 6116 €€€

O’Connells Restaurant, a Traditional Bar & Restaurant in the heartof Donnybrook,with it’s separate Belmont Room & Bar for PrivateFunctions. As since 1999, the very best ingredients, local, free-range, organic & wild where possible, simply cooked to enhanceflavours. A Catalonian Char-Coal Grill Oven & an Atlantic SeawaterShellfish Tank add to the experience. Now open for Breakfast!LOCATION: Centre of Donnybrook on the junction of Morehampton Roadand Belmont Avenue. Near Burlington, Four Seasons, Herbert Park Hotels.OPENING HOURS: Monday: 17.00 - 21.00Tuesday - Saturday: 07.00 - 22.00 (Sat from 09.00)Sunday & Public Holidays: 12.30 - 20.00

BEST DISH: Catalonian Char-Coal Oven RoastedFree Range Irish Chicken: Butterfly Roasted(carved at your table), Thyme Leaf Bread Stuffing,Grandma O’Connell’s Bread Sauce with Marjoram,Cranberries, Pan-Roasting Gravy.

SC Distinctly IrishGF100

MAOThe Pavillion, Dun Laoghaire / The Dundrum Town Centre / Chatham Row, Dublin 2.

� www.mymao.ie.ie

� 01 214 8090 The Pavillion, Dun Laoghaire� 01 296 2802 Dundrum Town Centre� 01 670 4899 Chatham Row

Mao restaurants have been the top Asian restaurant chain inDublin for over 20 years. Visit our newly renovated, contemporaryrestaurants in Dun Laoghaire, Dundrum or Chatham Row and enjoyour extensive Asian Menu full of tempting, traditionally prepareddishes. Savour the flavour with our delicious curries or try ashared platter to get the full Thai experience, not forgetting ourMao Classic dishes. If you fancy making a night of it why not -sample some of our feature cocktails.OPENING HOURS: From 10.00 for Teas & CoffeesOpen 7 days: Lunch: Mon - Fri: 12.00 - 16.00À La Carte: 7 days from 12.00BEST DISH:Singapore Noodles, Malaysian Chicken, Chilli LimeBeef, Pad Thai and Nasi Goreng.

AsianSC

The acclaimed Indian Restaurant on the Kilmacud Road,Stillorgan, Co. Dublin, has a wonderful ambience and a great choiceon the menu to choose from. Take away and delivery available.

2 The Rear, Lower Kilmacud Road, Stillorgan Co. Dublin(next door to the Mill House Pub)

Telephone: 01 210 8440

Early Bird Deal 2 Course €17.95 ppEarly Bird Deal 3 Course €19.95 ppSunday - Thursday all night

Friday & Saturday 5pm to 7pm

“Indian Summer has buzz and atmosphere”Sunday Independent

“Indian Summer - putting a bit of heart back on your plate”The Dubliner

“A recent meal here was a revelation”Food & Wine Magazine

t: 01 210 8440 e: [email protected] w: www.indian.ie

DUBLIN SOUTH62

TALAVERA RESTAURANT @ RADISSON BLU, ST. HELEN’S HOTELStillorgan Road, Dublin 4.

Head Chef: Giancarlo Anselmi� [email protected]� www.radissonblu.ie/sthelenshotel-dublin

� 01 218 6000 €€€

Soft candlelight compliments sparkling crystal glasses and cosyopen fireplaces in the rich intimate surroundings of our MultiAward Winning talavera Restaurant. Described as ‘Dublin’s finestItalian restaurant’, here you will enjoy authentic Italian cuisine inthe most romantic of surroundings, where the food isunsurpassable and the service is memorable.LOCATION:Located in the Radisson Blu St. Helen’s Hotel, just 8 minutes fromDublin City Centre. Free Car Parking.OPENING HOURS:Open 7 Days a Week: 18.00 - 21.30

BEST DISH:Spaghetti allo Scoglio: Spaghetti with mix Seafood(Prawns, Mussels, Squid).À La Carte MenuTable D’Hote Menu from €24.50

ItalianEuropeanGF100

ROLY’S BISTRO7 Ballsbridge Terrace, Ballsbridge, Dublin 4.

Proprietors / Managers: John O’Sullivan,Angela O’Sullivan, Paul CartwrightHead Chef: Paul Cartwright� [email protected]� www.rolysbistro.ie

� 01 668 2611 €€€

Roly’s Bistro is the place to wine & dine, in the heart ofBallsbridge, ample parking & within walking distance of many ofDublin’s hotels. Booking recommended & enjoy the exceptionaldishes prepared by Paul Cartwright.We are also offering an exciting new Café & Bakery for Casualdining, 7 days a Week 07.30 - 11.00, No booking required.LOCATION: Centre of Ballsbridge, just up from Lansdowne Road, closeto American Embassy & RDS nearby.OPENING HOURS: Open 7 Days a week 12.00 - 15.00; 18.00 22.00Closed 25th, 26th, 27th December &Good Friday

BEST DISH:Pan-Fried Dublin Bay Prawns with Garlic, Chilli andGinger Butter.

EuropeanSCGF250

ROCK LOBSTEROver Kiely’s Pub, Donnybrook, Dublin 4.

Proprietor: Niall SabongiHead Chef: Rob Sabongi� [email protected]� www.rocklobster.ie

� 01 202 8585 €€€

Fish and Prime House in elegant surroundings over landmarkDublin 4 Pub Kiely’s.

LOCATION:In the heart of Donnybrook, close to the city centre, adjacent to the48 acre Herbert Park.OPENING HOURS:Monday - Friday & Public Holidays: Lunch: 12.00 - 16.00Monday - Thursday: Dinner:: 18.00-21.30Friday: Dinner: 17.00-22.30Saturday: 13.00-22.30; Sunday: 1.00-21.00

BEST DISH:A whole split Lobster with shoestring Fries andSalad €20.

SCGF SteakSeafood100

DUBLIN SOUTH 63

WRIGHTS ANGLERS RESTKnockmaroon Hill, Strawberry Beds, Lucan, Dublin 20.

Proprietor: Michael WrightManager: Oliver FlynnHead Chef: Marchin Ceglarz� [email protected]� www.theanglersrest.ie

� 01 820 4351 €€€

The Angler’s Rest prides itself on being a traditional Irish pub,evident in the pot-belly stove that is always smoking, out front,upon arrival. With live traditional Irish music and an extensivemenu this award winning pub and restaurant is an ideal stop forlocals and tourists alike.LOCATION: Knockmarron Hill, Strawberry Beds, Lucan.OPENING HOURS:Monday - Sunday: Lunch: From 12.00Monday - Thursday: Dinner: From 17.00 - 21.00Friday - Saturday: Dinner: From 17.00 - 22.00Sunday: Dinner: From 17.00 - 21.00

BEST DISH: Wrights Fish PieFish Pie made with the freshest fish selectioncoming from Howth pier daily. Cooked with CherryTomatoes and Scallions in Dill cream sauce. Toppedwith Creamed Potatoes and grated Parmesan Crust.

SeafoodEuropeanGF100

TOSCANA5 Windsor Terrace, Dun Laoghaire Seafront, Co Dublin.

Proprietor: Anthea & Agie BytyqiManager: Agie Bytyqi� [email protected]� www.toscana.ie

� 01 230 0890 €€€

Award Winning Restaurant Toscana specialises in authentic Italiancuisine with emphasis on fresh organic produce from our Wicklowfarm. Since opening in 2001 Toscana has established itself as oneof Dublin’s finest Italian restaurants. Voted Best Places to Eat inDublin by Lucinda O’Sullivan. With spectacular sea views a visit toToscana is a must!Sister Restaurant to Toscana in city centre.LOCATION:Seafront, Dun Laoghaire.OPENING HOURS:Open 7 Days a Week: 12.00 till late

BEST DISH:Pollo alla Toscana: Chicken Supreme with Spinach,three Cheeses wrapped in Parma Ham, White Wine& Mustard Cream.

ItalianMediterraneanGF100

www.golfersguide.ie

COUNTY GALWAY64

7 Ballsbridge Terrace,

Ballsbridge,

Dublin 4.

Tel: 01 - 668 2611/668 0623

www.rolysbistro.ie

Roly’sBistroc a f é & r e s t a u r a n t

ARTISAN RESTAURANT2 Quay Street, Galway, Co. Galway.

Proprietor: Matt SkeffingtonManager: Una QuigleyHEAD CHEF: Mark Campbell� [email protected]� www.artisangalway.com

� 091 532 655 €€€

Galways premier restaurant specialising in Irish contemporarydining with a French twist. Also specialising in local seasonalproduce.

LOCATION:Quay Street, Galway.

OPENING HOURS:Monday - Sunday & Bank Holidays: 12.00 - 15.00; 17.00 - 23.00

BEST DISH:Oven Roast Monkfish, Sundried Tomato & SpringOnion crust, Piquillo Pepper & Parmesan PolentaCake, Smoked Paprika & Tomato Consommè.

Modern IrishFrenchGF40

COUNTY KERRY 65GARDEN ROOM RESTAURANT @ THE MALTONTown Centre, Killarney, Co Kerry.

Manager: Dora BrowneExecutive Chef: Stephen O’Leary� [email protected]� www.themalton.com

� 064 663 8000 €€€

The Malton's classic Garden Room Restaurant showcases the besttastes of the Kerry countryside, all under the great gilded dome ofour original stunning Victorian dining room. Executive ChefStephen O’Leary and Head Waiter Dora Browne look forward towelcoming you to experience delicious food and exceptionalhospitality.LOCATION: Town Centre, Killarney.OPENING HOURS:Breakfast: Monday - Friday: 7.30 am– 10.00 amSaturday & Sundays: 7.30 am– 11.00 amDinner: 18.30 pm – 21.30 pm daily

BEST DISH: Kerry Lamb Trio: Rack of Kerry Lamb,Lamb Steak & Kidney Pie & Tagine Fillet of KerryLamb, Smoked Potato & Baby Vegetables.Locally sourced Lamb, all Vegetables and Herbsgrown in our own poly tunnel & gardens.


MOLLY DARCY’S TRADITIONAL IRISH PUBMuckross, Killarney, Co. Kerry.

General Manager: Sean O’DriscollMolly Darcy’s Manager: Ciaran KellyHead Chef: Mike Hayes� [email protected]� www.mollydarcy.ie

� 064 662 3400 €€€

This Award winning Irish Restaurant is one of Kerry’s landmarkvenues. Home to great Irish food and service, guests can alsoenjoy Free Irish Entertainment Nights from May – October.

LOCATION:Molly Darcy’s Traditional Irish Pub is located 4 kms from Killarney Townon the Ring of Kerry in Muckross.

OPENING HOURS:Food served daily from 12.30 - 21.00.

BEST DISH:Tom Crean Beer Battered Atlantic Fish with TwiceCooked Chips, Pea Puree and Tartar Sauce.

Bar FoodLocal DishesGF

THE KILLARNEY WINE ROOMS @ THE MALTONTown Centre, Killarney, Co. Kerry.

Manager: Massimo MirabileExecutive Chef: Stephen O’Leary� [email protected]� www.themalton.com

� 064 663 8000 €€€

The Killarney Wine Rooms is Kerry's only walk in wine cellar whereyou can appreciate an extensive range of wines from the bestregions around the world in a stylish, interactive and relaxedatmosphere. Massimo Mirabile, our Head Sommelier, will be onlytoo delighted to share his passion and knowledge of our fine winesand offer great advice on the different characteristics of the wines.

LOCATION:Town Centre, Killarney.OPENING HOURS:Monday to Sunday: From 18.30

BEST DISH:Charcuterie and Cheese Board Sharing Platters.


COUNTY KERRY66OUT OF THE BLUEWaterside, Dingle, Co. Kerry.

Proprietor: Tim MasonManager: Flora KarnerHead Chef: Jean-Marie Vaireaux / Eric Maillard� [email protected]� www.outoftheblue.ie

� 066 915 0811 €€€

Multi-award winner and famously acclaimed for its fresh seafood,which is landed just across the street. Although small and rustic,this little gem is nearly always busy, so book early as this is theultimate seafood shack. A place where love affair’s begin.Motto: “No chips. Nothing frozen. Everything fresh or alive”LOCATION: Brilliantly situated opposite the pier front of Dingle harbour.With a small deck outside, available on lazy sunny Dingle days.OPENING HOURS: Seasonally mid March through end October.Monday - Sunday Dinner: 17.00 – 22.00Special Sunday Lunch: 13.00 – 15.30Closed when no fresh fish available!

BEST DISH:Everything, including and always fresh from thesea, langoustines, Blasket Island scallops, crabclaws, chilli squid, whole john dory, turbot cutlets,sole on the bone and much much more.

GF Seafood Only35

ROZZERS RESTAURANT @ KILLEEN HOUSE HOTELAghadoe, Lakes of Killarney, Killarney, Co. Kerry.

Proprietors: Michael & Geraldine RosneyHead Chef: Paul O’Gorman� [email protected]� www.killeenhousehotel.com

� 064 66 31711 €€€

A truly a must-visit dining experience while in Killarney. HeadChef Paul O'Gorman & his team have carved out an enviablereputation for the sheer quality of the food they produce to aconsistently high standard. Geraldine & Michael and all theirwonderful staff will go the extra mile to ensure their guests havea memorable night out.

LOCATION:Aghadoe, KillarneyOPENING HOURS:Open 7 days a week from 18.30

BEST DISH:Menu changes regularly by our Award Winning Chefof 22 years, Paul O’Gorman.

Modern IrishGF35

THE PUNCHBOWL BAR @ THE MALTONTown Centre, Killarney, Co Kerry.

Manager: Mike HusseyExecutive Chef: Stephen O’Leary� [email protected]� www.themalton.com

� 064 663 8000 €€€

The Punchbowl Bar continues the hotel's ethos of serving onlyimaginative, fresh, local food. Surrounded by soft colours, it'seasy to relax in these classic, traditional rooms.Two blazing fires, soft, velvety sofas and friendly service top theexperience.

LOCATION:Town Centre, Killarney.OPENING HOURS:Normal bar trading timesFood served from: 12.00 - 21.30

BEST DISH:Tiffin Platters - a delicious three course light mealconsisting of two savoury annd a sweet selectipon.e.g. Jumbo Prawn Cocktail, Monkfish Scampi &Peas, Strawberries & Cream.


COUNTY KILDARE / LEITRIM 67

COTTAGE RESTAURANTJamestown, Carrick-on-Shannon, Co. Leitrim.

Proprietor: Sham HanifaManager: Lee HanifaHead Chef: Sham Hanifa� [email protected]� www.cottagerestaurant.ie

� 071 96 25933 €€€

Proprietor/Chef Sham Hanifa offers modern European & Asian foodat this cheerful white washed restaurant on the edge of thepretty village of Jamestown.Awards: Taste of Waterway Award 2012 (Georgina Campbell &Waterway Ireland); Best Chef in Leitrim 2012; Best Restaurant inLeitrim 2011; Best Customer Service in Leitrim 2011/2012;Bridgestone 100 Best Restaurant 2010, 2011, 2012.LOCATION: 3 miles form Carrick-on-Shannon, 500 metres fromCarrick/Dublin N4 turn. 1 mile from Jamestown boat dock.OPENING HOURS: Wednesday - Sunday:17.30 - 22.00; Sunday: 12.00 - 16.00

BEST DISH:Trio of Lamb: Herb crusted Roscommon rack oflamb, Grilled Rump & Pan Seared Lambs Liver, RedWine Jus.

SC European FusionGF75

THE RIVER ROOM RESTAURANTThe K Club, Straffan, Co. Kildare.

Manager: Audrey BrophyHead Chef: Finbar Higgins� [email protected]� www.kclub.ie/river-room-restaurant

� 01 601 7200 €€€

The River Room Restaurant is one of The K Club’s hidden gems.This vibrant yet relaxed Hotel restaurant overlooks the extensivelandscaped gardens & the River Liffey and offers formal diningwith a casual dining atmosphere in sumptuous surroundings. Themenu is traditional in style & will offer some K Club favouriteswith many ingredients grown on the resort & within the local area.

LOCATION:The K Club, Straffan, Co. Kildare.OPENING HOURS:Monday - Saturday: 19.00 - 21.30

BEST DISH: Selection of DishesFillet of Hake, Sweet Potato Puree, Shallot Salad &Carrot Butter Sauce. Pave of Atlantic Cod with BabyLeek, Lump Crab, Crayfish and Bisque Sauce. IrishSirloin Steak, Truffle Scented Mash, Choron Sauce.


THE LEGENDS BAR & RESTAURANTPalmer Clubhouse, The K Club, Staffan, Co. Kildare.

Manager: David Russell� [email protected]� www.kclub.ie/legends-bar-&-restaurant

� 01 601 7200 €€€

In The Palmer Clubhouse “The Legends Bar & Restaurant” issuitable for all tastes & palates with quick, light & healthyoptions on The Legends Bar Menu & traditional Irish dining &sumptuous gourmet meals in the Restaurant. With a mixture ofIrish & European Cuisine made from fresh local products availableon both À la Carte & Table D'hôte menus. A relaxed, familyfriendly atmosphere overlooking The Palmer Ryder Cup Course.LOCATION:The K Club, Straffan, Co. Kildare.OPENING HOURS:Monday - Saturday: 07.00 - 21.30

BEST DISH:Selection of snacks and hot food availablethroughout the day.


COUNTY LIMERICK68

THE WILD GEESE RESTAURANTMain Street, Adare, Co. Limerick.

Proprietors: David Foley / Julie RandlesManager: Julie RandlesChef: David Foley� [email protected]� www.thewild-geese.com

� 061 396 451 €€€

Award-winning Chef David Foley and Julie Randles run this superbrestaurant in Adare. The setting is absolutely delightful and wortha lengthy detour. Local produce from small suppliers featurestrongly. David has always enjoyed using the best of Irish producein his own unique style. Top 100 Restaurants Bridgestone Guide1999 - 2013 and Georgina Campbell 1999 - 2013.LOCATION:Main Street Adare, opposite Dunraven Asrms.OPENING HOURS:Tuesday - Saturday: From 18.30Open for Sunday Lunch.

BEST DISH:Medallions of Monkfish topped with Crabmeat onbed of Spinach, White Wine Sauce.

Modern IrishGF60

1826 ADAREMain Street, Adare, Co. Limerick.

Proprietors: Wade & Elaine MurphyManager: Elaine MurphyHead Chef: Wade Murphy� [email protected]� www.1826adare.ie

� 061 396 004 €€€

1826 Adare is Limerick’s latest casual dining restaurant.Award winning Chef Wade Murphy & his wife Elaine strive to serveseasonal, locally sourced food at attractive prices along withfriendly & attentive service.

LOCATION:A beautiful thatched cottage in the picturesque village of Adare.OPENING HOURS:Wednesday - Saturday: 17.30 - 21.00Sunday: 13.00 - 20.00Closed Monday & Tuesday

BEST DISH:36 hour Braised Pork Belly, Celeriac, Apple &Romesco Sauce.

Modern IrishGF70

COUNTY LOUTH 69

JADE GARDEN24 Park Street, Dundalk, Co. Louth.

Proprietor: Michelle YipManager: Tim Wan

� 042 933 0378 €€€

One of Louth’s finest Chinese Restaurants. Comfortable andfriendly atmosphere, specialising in Cantonese cuisine.Finalist in Bushmills 2002/3 for Best Ethnic Restaurant.All welcome, including parties.LOCATION:Town Centre.OPENING HOURS:Monday - Thursday: Sittings: 17.30 - 00.00Friday & Saturday: 17.30 - 01.00Sunday: 13.00 - 15.00; 17.30 - 23.30Closed 25th & 26th December

BEST DISH:Seafood, Roast Duck Chinese style.

ChineseGF120

GHAN HOUSECarlingford, Co. Louth.

Proprietors: Joyce Carroll & Paul CarrollHead Chef: Stephane Le Sourne� [email protected]� www.ghanhouse.com

� 042 937 3682 €€€

Ghan House is a fully restored Georgian House with acclaimedrestaurant, bedrooms & cookery school. It has spectacular viewsof Carlingford Lough, Slieve Foy & Mountains of Mourne sweepingdown to the sea; Dining is at a lesiurely pace . . . you have the tablefor the whole evening. Best Hotel Restaurant in Co. Louth 2010 &2011 RAI. Awarded AA Rosette 2011 - 2013. Booking recommended.LOCATION: Village of Carlingford, overlooking the lough just 1 hourfrom Dublin & Belfast.OPENING HOURS: Dinner: Monday - Sunday & Public Holidays:19.00 - 21.30. Lunch: Sunday: 13.00 - 15.00Lunch: Monday - Saturday by prior appointment.

BEST DISH:The restaurant uses the best local of local produce- Mussels, Oysters & Lobsters from the Lough, localCooley Lamb & Beef with herbs from our owngarden.

Modern IrishGF60

ADELPHI JADENo. 2, Adelphi Boulevard, Park Avenue, Dundalk, Co. Louth.

Proprietor: Michelle YipManager: Candy Wan

� 042 932 6346/7 €€€

Adelphi Jade is a Chinese restaurant in the heart of Dundalk town.The restaurant with its exquisite decor, fine wines and friendlyatmosphere, offers the perfect venue for that special night out.

LOCATION:In the heart of Dundalk town (Old Adelphi Cinema) - Ample parking.OPENING HOURS:Monday - Thurday: 17.30 - 23.30Friday & Saturday: 17.30 - 00.30Sunday: 13.00 - 15.00; 17.30 - 23.30Closed 25th & 26th December

BEST DISH:Cantonese dishes.

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COUNTY LOUTH70

MING GARDEN83/84 Trinity Street, Drogheda, Co. Louth.

Proprietor: Michelle YipManager: Tony Yip

� 041 983 1061 €€€

Warm and intimate restaurant specialising in Cantonese cuisine.Ideal for a unique relaxing experience, parties always welcomeand fully licensed.

LOCATION:Town Centre, leading to the Slane Road.OPENING HOURS:Monday - Thursday: 17.00 - 00.00Friday & Saturday: 17.00 - 00.30Sunday: 17.00 - 00.00Closed 25th & 26th December

BEST DISH:Aromatic Duck.

ChineseGF50

McKEVITTS VILLAGE HOTELMarket Square, Carlingford, Co. Louth.

Proprietor: Terry McKevittManager: Terry McKevittHead Chef: Rafal Sucholawski� [email protected]� www.mckevitts.net

� 042 93 73116 €€€

At McKevitts Hotel we pride ourselves on quality home-cookedmeals using all locally sourced, seasonal ingredients. We guaranteea flavour sensation in a homely environment at an affordable price.LOCATION: Market Square, in the heart of beautiful medievalCarlingford.OPENING HOURS:Monday - Thursday: 12.30 - 14.30; 17.30 - 21.00Friday: 12.30 - 14.30; 17.30 - 21.30Saturday: 12.30 - 21.30Sunday: 12.30 - 20.30Public Holidays: 12.30 - 21.30

BEST DISH:Prawn Tapa: Sizzling Jumbo Prawns with Chilli &Garlic accompanied with fresh baked Cibattabread.

SCGF Bistro90

COUNTY MAYO 71

THE KITCHEN RESTAURANT @ MOUNT FALCONFoxford Road, Ballina, Co. Mayo.

Proprietor: Alan MaloneyManager: Alan MaloneyExecutive Head Chef: Philippe Farineau� [email protected]� www.mountflacon.com

� 096 74472 €€€

They say “the heart of the house is the Kitchen” ... in MountFalcon The “Kitchen Restaurant” spans across the original kitchen& pantry where guests enjoy first class, fresh, locally produced,quality food in a friendly & intimate environment. Awarded 2 AARosettes since 2008 & Executive Head Chef Philippe Farineauachieved Best Chef 2011-2012 & 2013 Best Hotel Restaurant 2011 -2012 - 2013 in Connaught along with the 2012 Good Eating Guide.LOCATION: Mount Falcon, Foxford Road, Ballina, Co. Mayo.OPENING HOURS: Wednesday - Saturday: 18.30 - 21.30; Sunday -Tuesday: 18.30 - 21.00; Sunday Lunch: €25 13.00 -15.30. Boathole Bar Bistro 7 days from 13.00.

BEST DISH:Local Crab Meat, Mount Falcon Organic VegetableDressing and Micro Herbs.

FrenchSCGF80

GEORGE V RESTAURANT @ ASHFORD CASTLECong, Co. Mayo.

Proprietors: Stanley & Beatrice TollmanManager: Niall RochfordHead Chef: Stefan Matz� [email protected]� www.ashford.ie

� 094 954 6003 €€€

Classic formal Dining Restaurant in the unique setting of AshfordCastle. The George V offers a daily changing table d’Hote menuand a seasonal Tasting menu 7 days a week in the main diningroom on the Estate and also offers a Sunday Lunch & Lyricsexperience seasonally.LOCATION:Ashford Castle, Cong, Co. Mayo.OPENING HOURS:7 days a week, all year roundDinner: 19.00 -21.30Sunday Lunch: 13.00 14.00

BEST DISH:Roast of the Day served from our Antique Carvingtrolley.

EuropeanModern IrishGF

BAR ONERush Street, Castlebar, Co. Mayo.

Proprietor: Mark CaddenHead Chef: Stephanie Sammon� www.wheretoeat.ie/restaurants/bar-one

� 094 903 4800 €€€

Awarded ‘Best Gastro Pub’ in Mayo at the 2011 & 2012 RAI Awards& recognised by Georgina Campbell & Lucinda O’Sullivan, a‘must’ for those who enjoy superb food & seek value for money.Bar One distinguishes itself by using the freshest seasonalingredients & is proud to support local farmers & suppliers.Friendly service, relaxed & informal environment, extensive lunch& evening menus. Live music & entertainment every weekend.LOCATION: Bar One is located on Rush Street, adjacent toLinenhall Street & Bridge Street in Castlebar.OPENING HOURS: Monday - Saturday:Lunch: 12.00 - 17.00 Dinner: 17.00 - 21.00

BEST DISH: Mc Hales farmed Sirloin and FilletSteak. Homemade Pizza’s featuring local produce:-Carrowholly Cheese, Kelly’s Black Pudding, St. TolasGoat’s Cheese, and McGeoghs air dried Lamb andair dried Beef.

GF Irish80

COUNTY MAYO72

SAGEHigh Street, Westport, Co. Mayo.

Proprietors: Iva Ivanova / Shteryo YurukovManager: Iva IvanovaHead Chef: Shteryo Yurukov� [email protected]� www.sagewestport.ie

� 098 56700 €€€

Sage is a small gem in the heart of Westport. Our menu is focusedon Irish cuisine featuring fresh local fish, meats and organic saladscomplemented by fine wines and friendly service.

LOCATION:In the heart of Westport, up the hill from the clock tower.

OPENING HOURS:Monday - Sunday & Public Holidays: From 17.30 - 22.00

BEST DISH:West Coast Monkfish with cooked to perfection PorkBelly, Butter Bean, Chorizo & Sage Casserole.

Modern IrishSeafoodGF40

PIER RESTAURANT @ THE ICE HOUSE HOTELThe Quay, Ballina, Co. Mayo.

Proprietor: Pearse FarrellManager: Ken BerginHead Chef: Matt Fuller� [email protected]� www.icehousehotel.ie

� 096 23500 €€€

A favourite amongst locals and returning guests alike - with itscomfortable banquette seating, interlocking bar, fabulous outdoorriverside terrace, unusual selection of vodkas and long list of wineand cocktails. Pier Restaurant at The Ice House is an ideal placeto host parties, enjoy candlelit romantic evenings or simply towind down to dinner with friends.LOCATION:Located on the pier on the banks of the River Moy in Ballina.OPENING HOURS: Monday - Sunday: Bar menu 12.30 - 21.30;Sunday Lunch: 12.30 - 16.00;Dinner: Monday - Saturday 18.00 - 21.30

BEST DISH:Fillet of Monkfish, Tomato Fondue, Baby Spinach,Gnocchi Mussel & Saffron Sauce.

GF Modern European85

NEPHIN RESTAURANT @ MULRANNY PARK HOTELMulranny, Westport, Co. Mayo.

Proprietors: Tom Bohan / Tom DugganManager: Dermot MadiganHead Chef: Ollie O’Regan� [email protected]� www.mulrannyparkhotel.ie

� 098 36000 €€€

Overlooking the Atlantic Ocean with spectacular views of CroaghPatrick, the Nephin Restaurant serves world class food in a uniquelocation. Brigestone listed top 100 Restaurants & Top 10 RestaurantSignature Dish 2012. Awarded 2 AA Rosettes for culinary excellence.Drivers of Mayo’s only food trail the Gourmet Greenway.

LOCATION:Mulranny Park Hotel in the village of Mulranny. N59 10 minutes fromNewport, 30 minutes Westport, 10 minutes Achill Island.OPENING HOURS:Monday - Sunday: 18.15 - 21.15

BEST DISH:Dish of Clew Bay Scallops, Artichoke Purée, GlazedPork Belly & Veal Jus.


COUNTY MEATH / OFFALY 73

KINNITTY CASTLE HOTELKinnitty, Birr, Co. Offaly.

Proprietor: Declan TaiteManager: Andrew LambertHead Chef: Anthony Holland� [email protected]� www.kinnittycastlehotel.com

� 057 91 37318 €€€

The Slí Dala Restaurant overlooks lovely manicured lawns whereChef Anthony Holland has designed menus featuring seasonal,locally sourced ingredients. With deep red and cream walls,elaborate original fireplace and impressive paintings, this is adelightful room full of drama and grandeur.LOCATION: Nestled at the foot of the Slieve Bloom Mountains, justoutside the picturesque village of Kinnitty.OPENING HOURS:Monday - Saturday & Public Holidays: 18.30 - 21.00Sunday: 13.00 - 16.00; 18.30 - 21.00

BEST DISH:Seared Rump of Slieve Bloom Lamb, Spiced ParsnipPurée, Fondant Potato, Baby Ratatouille, Red Wine& Rosemary Jus.


VANILLA POD @ THE HEADFORT ARMS HOTELHeadfort Place, Kells, Co. Meath.

Proprietors: Olivia & Vincent DuffManager: Lareina QuigleyHead Chef: Anthony Byrne� [email protected]� www.headfortarms.ie

� 046 924 0084 €€€

A global mix of modern fusion food encompassing classic Steakdishes, creative seasonal dishes & specialising in local fish dishes.Feile Bia Award. House Cocktails & regular Themed Wine Eveningsfeatured. Recommended by the Bridgestone Guide.Georgina Campbell Guide & Best Restaurant Award.Tom Doorley Top 100 restaurants.LOCATION: Main Dublin Road in the centre of Kells.OPENING HOURS: Monday - Thursday: 17.00 - 22.00Friday - Saturday: 17.00 - 23.00; Sunday: All day from 12.30 - 21.30EEaarrllyy BBiirrdd:: Monday - Friday all night; Saturday till 19.00; All day Sunday 12.00 - 21.30

BEST DISH:Duck Thee Ways: Teriyaki Duck Breast, Confit Leg& Shredded Duck Pot with Spiced Apple Compote &Toasted Breads.


CHINA GARDEN RESTAURANT58 Brews Hill, Navan, Co. Meath.

Proprietors/Managers: T & M Yip

� 046 902 2621 €€€

Relaxed friendly atmosphere, Meath’s finest Chinese cuisine at itsbest. Specialising in Cantonese food. Wonderful selection of winesfor your enjoyment and fully licensed.

LOCATION:Town Centre, beside O’Mahoney’s football pitch.OPENING HOURS:Monday - Thursday: Sittings: 12.30 - 14.15; 17.30 - 00.00Friday & Saturday: 12.30 - 14.15; 17.00 - 00.00Sunday: 17.00 - 00.00Closed 25th & 26th December

BEST DISH:A great selection of Cantonese dishes.

ChineseGF90

COUNTY SLIGO74

TRÁ BÁNStrandhill, Co. Sligo.

Proprietor/Manager: Anthony GrayHead Chef: Julien Regneers� [email protected]� www.trabansligo.ie

� 071 912 8402 €€€

Trá Bán restaurant in Strandhill Sligo offers the best in fine dining,specialising in fresh Seafood & Steak. Trá Bán menu features disheswhich are made with the finest local produce, from both land &sea. Located above The Strand Bar in the heart of StrandhillVillage, the family friendly restaurant has spectacular ocean views.LOCATION:In the heart of the magical village of Strandhill, renowned as one of thebest surf spots in Europe with beautiful unspoilt beach views.OPENING HOURS: Closed MondayTuesday - Sunday & Public Holidays: 17.30 - 21.30Early Bird available until 19.00.

BEST DISH:Salmon Sushi €8.50 - Irish Smoked Salmon SushiStyle stuffed with Rice & Crab Meat, rolled inseaweed served with tossed salad and lightly spicedWasabi Sauce.

GF OrganicGF65

Proprietor: Anthony GrayManager: Anthony GrayHead Chef: Seamus Thompson� [email protected]� www.ealabhan.ie

� 071 914 5823 €€€

Best Restaurant RAI 2013 & Best Chef RAI 2013. Eala Bhan israpidly establishing itself as a must-stop culinary destination ofthe North West. Specialising in fresh local produce, Eala Bhanmenu comprises of meat, seafood and vegetarian options.LOCATION:On Rockwood Parade along the banks of the Garavogue River in theheart of Sligo Town.OPENING HOURS:Lunch: Tuesday - Saturday: 12.00 - 15.00 Sunday 12.30 - 15.00Dinner: Monday - Saturday: 17.00 - 21.30Sunday 17.30 - 21.30

BEST DISH:Monkfish - Pan fried Fillet of market fresh Monkfishwrapped in a Pancetta served on Roast AquashRisoitto with Rock Salt and Fennel Cracker, CitrusBasil Oil.

50 EuropeanGF

EALA BHANRockwood Parade, Sligo. Co. Sligo.

COUNTY WATERFORD 75

THE STRAND SEAFOOD RESTAURANTDunmore East, Co. Waterford.

Proprietors / Managers: Mike & Edwina Foyle� [email protected]� www.thestrandinn.com

� 051 383 174/161 €€€

Specialising in locally caught fish, crunchy fresh vegetables,herbs, steaks and homemade deserts with a relaxed atmosphere.Recommended by Guides: Georgina Campbell Guide,Frommers and BIM Seafood Restaurants.Nominated for Best Seafood Experience 2006 by RAI.

LOCATION:On the edge of the beach in Dunmore East.OPENING HOURS:Food served: 13.00 - 21.00Restaurant: 18.30 - 22.00

BEST DISH: Panfried Turbot with Hollandaise SauceBaked Lobster with Lemon Butter. Panfried Scallopswith Chilli & Ginger. Strand Seafood Pie. RoastedCrispy Free-Range Half Duck served with WinterFruits and a Black-Bean & Ginger sauce.

SeafoodEuropeanSCGF75

MAXIM HOUSE8 O’Connell Street, Waterford, Co. Waterford.

Proprietor / Head Chef: Josephine Kam

� 051 875 820 €€€

Bushmills Malt 2003 Finalist - Best Ethnic Restaurant outsideDublin. Leading Restaurant Awards 2003 & 2004.We welcome families and reservations accepted.Takeaway foods also available.

LOCATION: Beside the Heritage Centre, behind to the quay.

OPENING HOURS: Early Bird: 17.00 - 19.00 DailyLunch: Monday - Saturday: 12.30 - 14.15; Sunday: 13.00 - 15.00Dinner: Sunday - Thursday: 17.30 - 23.30;Friday - Saturday: 17.00 - 00.00

BEST DISH:Chicken Satay, home-made Crispy Duck, BarbecueSpare Rib. Selection of excellent Curry dishes also.

AsianGF48

LA PALMA ON THE MALL20 The Mall, Waterford City, Waterford.

Head Chef: Dario Cavaliere� [email protected]� www.lapalma.ie

� 051 879 823 €€€

Situated in a magnificently restored Georgian Townhouse, LaPalma boasts the best modern Italian cuisine around, with astunning array of fresh pasta, seafood and local meats. Affordableand a buzzy atmosphere - also has Waterford’s Premier CocktailBar.

LOCATION:In Waterford City Centre, right next door to Waterford Crystal.OPENING HOURS:Monday - Saturday: 17.30 - 21.30Sunday: 13.00 - 19.00

BEST DISH:Ravioli stuffed with Black Alba Truffles, ThymeButter, Porcini Cream.

SC ItalianGF100

COUNTY WATERFORD / WESTMEATH76

LOTUS GARDENAustin Friars Street, Mullingar, Co. Westmeath.

Proprietor: Michelle YipManager: Wai Yip

� 044 933 2971/2 €€€

Top class Chinese restaurant specialising in Cantonese food.Wonderful relaxed atmosphere offering excellent food andfriendly service. Perfect location for that special occasion.

LOCATION:Beside Town Park opposite Buckley’s Hotel.OPENING HOURS: Monday - Thursday: 17.00 - 23.30Friday: Lunch: 12.30 - 14.15; Dinner: 17.00 - 00.00;Saturday: 17.00 - 00.00;Sunday: Lunch: 13.00 - 17.00; Dinner: 17.00 - 23.00Closed 25th & 26th December

BEST DISH:Cantonese dishes.

ChineseGF70

WATERFORD CASTLE HOTEL & GOLF RESORTThe Island, Ballinakill, Waterford City, Co. Waterford.

Manager: Derek CoyneHead Chef: Michael Quinn� [email protected]� www.waterfordcastle.com

� 051 878 203 €€€

Warm ambience of The Munster Room Restaurant with it’s 16thCentury oak panelled walls and ornate ceiling. Menu designed fromlocally sourced produce, resident painist, locally acclaimed HeadChef Michael Quinn.LOCATION: Just outside Waterford City, the resort is uniquely situatedon it’s own private island, reachable by complimentary car ferry.OPENING HOURS: Early Bird: Sunday - Thursday 18.30 - 19.30 €40Bar Food: Monday - Sunday 12.00 - 19.00Dinner: Monday - Thursday: 18.30 - 21.00Friday & Saturday: 18.30 - 21.15;Sunday & Public Holidays: 18.30 - 20.45

BEST DISH:Trio of Irish Lamb- Grilled Fillet with Aubergiene Cavier- Roast Loin with Spinach- Braised Shoulder with Parnsnips purèe

SC Contemporary IrishFrenchGF100

See full index

on page 80

COUNTY WEXFORD 77

MARLFIELD HOUSECourtown Road (R742), Gorey, Co. Wexford.

Proprietors: The Bowe FamilyManagers: Margaret & Laura BoweHead Chef: Ruadhan Furlong� [email protected]� www.marlfieldhouse.com

� 053 942 1124 €€€

Marlfield is one of Ireland’s finest country houses, its flower filledConservatory restaurant with frescoed walls overlooks beautifulgardens. Delicious classically based food is grown in its extensivekitchen garden and sourced locally. Enjoy the Garden to the Platelunch, supper or dinner menu and Sunday Lunch.LOCATION: One mile outside Gorey on the Courtown Road R742. Fromthe N11, exit 23 follow signs for Courtown & at the Courtown RoadRoundabout turn left for Gorey. Marlfield is less than a mile on the left.OPENING HOURS: Monday - Saturday: 19.00 - 21.00Sunday Lunch: 12.30 - 14.30. Garden to PlateLunch & Snack: 12.30 to 15.30.

BEST DISH:Roast Rack of Wexford Lamb, Butternut squashpuree, Rosemary roasted celeriac, wilted gardenSpinach, Dauphinoise Potato, Madeira jus andpauloise.

SC Modern classicalGF80

LA MARINE BAR/BISTRO @ KELLY’S RESORT HOTEL & SPARosslare, Co. Wexford.

Proprietor: Billy KellyManagers: Sinead O’Reilly / Niamh MurphyHead Chef: Ronan Dunne� [email protected]� www.kellys.ie

� 053 913 2114 €€€

This award winning restaurant is located at the renowned Kelly’sResort Hotel, Rosslare. Casual French style bar/bistro servinglunch & dinner 7 days a week with daily specials. Early Bird Menuavailable spring & autumn. Highly recommended by John McKenna, Bridgestone Guide.LOCATION:Rosslare Strand approx. 20 kms from Wexford Town, 5 minutes walkfrom Rosslare Strand railway station.OPENING HOURS:Lunch: Sunday - Saturday: 12.30 - 14.15Dinner: Sunday - Saturday: 18.30 - 21.00

BEST DISH:Crispy Duck Confit with little Gem Salad andRomesco Sauce.

GF Modern European70

www.golfersguide.ie

COUNTY WICKLOW78

Manager: Fabio SerafiniChef De Cuisine: Peter Byrne� [email protected]� www.ritzcarlton.com/powerscourt

� 01 274 8888 €€€

This floor to ceiling glass-fronted restaurant takes full advantageof the Sugar Loaf Mountain views and invites guests to feast onthe most delicious local dishes cooked with passion and flair.

LOCATION:At The Ritz-Carlton, Powerscourt in the Village of Enniskerry,Co. Wicklow.OPENING HOURS:Lunch: Saturday, Sunday & Public Holidays: 13.00 - 15.30Dinner: Tuesday - Sunday & Public Holidays:18.00 - 22.00

BEST DISH:Organic Pork Plate - from the Durroc Pig andsourced from local supplier Gold River Farms, thisdish incorporates pork loin, belly and sausage and isserved with a smoked potato purée.

Fine DiningLocal IngredientsGF90

GORDON RAMSAY @ POWERSCOURTThe Ritz-Carlton Powerscourt, Powerscourt Estate, Enniskerry, Co. Wicklow.

DRUIDS GLEN RESORTNewtownmountkennedy, Co. Wicklow.

CEO: Richard CollinsRestaurant Manager: Jonny DavisHead Chef: Dheeraj Ramgoolam� [email protected]� www.druidsglenresort.com

� 01 287 0800 €€€

A favourite amongst guests and locals alike, with bright spaciousvistas over the stunning Druids Glen golf course.Our selection of menus are modern and simple, offering informal,fantastic bistro fare which showcases the very best of locallygrown Wicklow produce.LOCATION: Just 30 minutes from Dublin City in a breathtaking settingat Druids Glen Resort.OPENING HOURS:Monday - Thursday: 18.00 - 22.00Friday & Saturday: 17.30 - 22.00;Sunday: 18.00 - 22.00; Public Hols: 17.30 - 22.00

BEST DISH:Pan Fried Sea Beam. Sundried Tomato Mash,Sauteed Leek with a Creamy Chorizo and PrawnSauce.

GF90SteakSeafood

BRUNEL RESTAURANT @ TINAKILLY HOUSE HOTELRathnew, Co. Wicklow.

Head Chef: Eddie McDermott� [email protected]� www.tinakilly.ie

� 0404 69274 €€€

At Tinakilly Country House Hotel our guests can expect to enjoy afine blend of modern and traditional cuisine. With it's 2 AARosettes, the Brunel Restaurant is regarded as one of the bestrestaurants in Wicklow. The Head Chef and his team pridethemselves in making our own jams, marmalades, chutneys anddelicious freshly baked brown and white breads. Fresh fish, gameand Wicklow lamb are sourced from local suppliers.LOCATION: Rathnew Village, N11/M11 exit at Wicklow/Rathnew exit.OPENING HOURS: Lunch: Sun: 12.30 to 16.00; Mon - Sat: served in theBar from 12.30 to 14.30; Dinner: Sun - Thurs:18.30 - 20.30; Fri & Sat: 18.30 - 21.30

BEST DISH:Baked Fillet of Prime Irish Beef en Croute,Caramelised Button Onions, red wine Jus.

EuropeanGF90

COUNTY WICKLOW 79

RATHSALLAGH HOUSE & GOLF CLUBDunlavin, Co. Wicklow.

Proprietors: O’Flynn FamilyManager: Joe O’Flynn� [email protected]� www.rathsallagh.com

� 045 403112 €€€

Recently listed as one of the Top 50 Restaurants you have to try(Hot Press Best of Ireland). Rathsallagh is a great venue fortraditional Sunday Lunch & winners of numerous awards includingthe Gold Medal Award for Country House of the Year. A largecountry house converted from Queen Anne stables in 1798 & set inan oasis of 530 acres of parkland & the Golf course & club house.LOCATION: One hour south of Dublin airport, Dunlavin, Co. Kildare.OPENING HOURS: Clubhouse open all day 7 days a week.Rathsallagh House: Booking EssentialMonday - Saturday: 19.00 - 21.00Sunday: 13.00 - 15.00; 19.00 - 21.00

BEST DISH:Slow Confit Rump of Lamb , Goat’s cheese andButter milk Dumpling, Pea Puree, white Beans andSmoked Bacon Salad, home Made Mint jelly, Naturaljus.


PIZZAS ’N’ CREAM9b Albert Walk, Bray, Co. Wicklow.

Director: Andrew HolmanHead Chef: Gerard Garvey� [email protected]� www.pizzasncream.ie

� 01 286 1606 €€€

Pizzeria and Creperie, established 27 years family friendly,reasonably priced, open 7 days a week, Eat-in, take-away anddelivery.1st Pizzeria to use fresh dough, still the best pizza in Ireland.Full wine licence, garden in rear, home made ice cream.

LOCATION:1 minute from Bray DART station.

OPENING HOURS:7 Days a Week: 12.00 - Late

BEST DISH:Famous for the Best Pizza on the East Coast andhome made ice creams, Fresh Pasta, and gourmetCrepes also available.

Pizzas/Pastas/Crepes80

Manager: Séan McGettiganHead Chef: Eric Meloche� [email protected]� www.ritzcarlton.com/powerscourt

� 01 274 8888 €€€

Authentic and hospitable Irish Bar, furnished with pieces fromsome of the finest hostelries in Ireland, offering traditional dishesand a wide variety of beers, spirits and whiskies.LOCATION:At The Ritz-Carlton, Powerscourt in the Village of Enniskerry,Co. Wicklow.OPENING HOURS:Closed Monday & TuesdayDinner: Wednesday – Friday: 16.00 - 22.00Saturday, Sunday & Public Holidays:14.00 - 22.00

BEST DISH:Fish & Chips – Fresh local Cod cooked in Beer Batterand served with hand cut Chips, homemade TartarSauce and Green Peas.

Traditional IrishLocal IngredientsGF80

McGILLS @ THE RITZ-CARLTON, POWERSCOURTThe Ritz-Carlton Powerscourt, Powerscourt Estate, Enniskerry, Co. Wicklow.

801826 Adare Limerick 68Adelphi Jade Louth 69Artisan Restaurant Galway 64Ballyliffin Lodge Hote & Spa Donegal 29Ballymaloe House Cork 22Bar One Mayo 71Beech Hill Country House Derry 28Belucci’s Dublin South 52Benedicts of Belfast Antrim 18Bewleys Café & Restaurant Dublin Central 35Bloody Stream - The Dublin North 48Bloom Wine Bar & Brasserie Dublin South 52Blue Orchid The - Ballinteer Dublin South 52Blue Orchid The - Blackrock Dublin South 53Blue Orchid The - Sandyford Dublin South 53Boulevard Café Dublin Central 35Brasserie Sixty6 Dublin Central 35Bridge Bar & Bistro Dublin Central 36Browns Restaurant Derry 28Brunel Restaurant @ Tinakilly Hse Wicklow 78Bushmills Inn Antrim 18Carluccio’s Dublin Central 36Castlemartyr Resort Cork 22Cavistons Seafood Restaurant Dublin South 53China Garden Restaurant Meath 73China Sichuan Dublin South 54Chop House The Dublin South 54Cliff Townhouse The Dublin Central 36Clodagh’s Kitchen Dublin South 54Cottage Restaurant Leitrim 67Counties Café Bar / Restaurant Antrim 18Dante Pizza Dublin South 55Diep Le Shaker Dublin South 55Druids Glen Resort Wicklow 78Dylan Restaurant @ Dylan Hotel Dublin South 55Eala Bhan Sligo 74Earl of Thomond @ Dromoland Castle Clare 21Eco Restaurant Cork 22Fade Street Social Dublin Central 37Fahrenheit Grill @ Clontarf Castle Dublin North 48Fig Tree Restiurant @ Dromoland Castle Clare 21Fishmarket Restaurant @ Blue Haven Cork 24Flemings Restaurant Cork 24Fota Restaurant Cork 24Fredericks Restaurant Carlow 19Gables Restaurant The @ McCabes Wines Dublin South 56Garden Room Restaurant @ The Malton Kerry 65George V Restaurant @ Ashford Castle Mayo 71Ghan House Louth 69Gleesons of Booterstown Dublin South 56Gordon Ramsay @ Powerscourt Wicklow 79Gregan’s Castle Hotel Clare 21Grill at The Castle The Dublin South 56Hard Rock Café Dublin Central 37Hartley’s Restaurant Dublin South 57Harvey’s Point Donegal 29Harvey’s Point Donegal 29Heron’s Cove Restaurant Cork 25Hunters Restaurant Cork 25Ice Bar @ Four Seasons Hotel Dublin South 58Il Segreto Dublin South 58Indian Summer Dublin South 59Indie Dhaba Dublin Central 37Jacobs on The Mall Cork 25Jade Garden Louth 69Jim Edwards Cork 26Kajjal Dublin North 48Killarney Wine Rooms The @ The Malton Kerry 65Kinara Dublin North 49

Kinara Kitchen Dublin South 59Kinnitty Castle Hotel Offaly 73Kitchen Restaurant The @ Mount Falcon Mayo 71Koh Restaurant & Cocktail Bar Dublin Central 38L’Ecrivain Restaurant Dublin Central 38La Mere Zou Dublin Central 38La Palma on The Mall Waterford 75La Rouge Dublin South 59Le Marine Bar / Bistro @ Kellys Resort Wexford 77Legends Bar & Restaurant The Kildare 67Les Freres Jacques Dublin Central 40Lotus Garden Westmeath 76Mao Dublin South 60Marlfield House Wexford 77Matt The Thresher Dublin Central 40Maxim Hoiuse Waterford 75McGills @ The Ritz Carlton Wicklow 79McGrorys of Culdaff Donegal 30McKevitts Village Hotel Louth 70Ming Garden Louth 70Molly Darcy’s Traditional Irish Pub Kerry 65Morrison Grill The Dublin Central 40Nephin Restaurant @ Mulranny Park Mayo 72O’Connells in Donnybrook Dublin South 60Old Schoolhouse Inn The Down 31Olde Castle Bar & Red Hugh Restaurant Donegal 30Oliver St. John Gogarty Dublin Central 41Oliver St. John Gogarty Restaurant Dublin Central 41Out of The Blue Kerry 66Pembroke Seafood Bar & Grill The Cork 26Peploe’s Wine Bistro Dublin Central 41Pier Restaurant @ The Ice House Mayo 72Pizzas ‘n’ Cream Wicklow 79Port House Ibericos The Dublin South 60Port House Pintxo Dublin Central 42Port House The Dublin Central 42Punchbowl Bar The @ The Malton Kerry 66Rathsallagh House & Golf Club Wicklow 79Restaurant 23 @ The Balmoral Down 31Restaurant Forty One @ Residence Dublin Central 42Restaurant Patrick Guilbaud Dublin Central 44Restaurant The @ Fitzwilliam Hotel Antrim 19Rising Tide The Cork 26River Room Restaurnt The Kildare 67Rock Lobster Dublin South 62Rolf’s Country House Cork 27Roly’s Bistro Dublin South 62Rozzers Restaurant @ Killeen House Kerry 66Rustic Stone Dublin Central 44Sage Mayo 72Shanahan’s On The Green Dublin Central 44Slieve Russell Hotel Cavan 20Smugglers Creek Inn Donegal 30Strand Seafood Restaurant The Waterford 75Talavera Restaurant Dublin South 62TGI Friday’s Dublin Central 46Toscana - Dun Laogahire Dublin South 63Tra Ban Sligo 74Vanilla Pod @ The headfort Arms Meath 73Waterford Castle Hotel & Golf Resort Waterford 76Weir Bistro - The @ The River Lee Cork 27Wild Geese Restaurant The Limerick 68Winding Stair The Dublin Central 46Wrights Anglers Rest Dublin South 63Wrights Findalter Howth Dublin North 49Yamamori Izakaya Bar Dublin Central 46Yamamori Noodles Dublin Central 47Yamamori Sushi Dublin Central 47

THE BURRENSMOKEHOUSE LTDKincora Road, Lisdoonvarna, Co. Clare.Tel: 065 707 4432 Fax: 065 707 4303Email: [email protected]: www.burrensmokehouse.ie

12 kms from the Cliffs of Moher.Visitors welcome.

Worldwide mail order service.Credit Card facility.

And over the 100 year old pub “Roadside Tavern”.Tel: 065 707 4084

NOLANSQUALITY SEAFOOD

H.J. Nolan (Dublin) Ltd.Rathdown, Dublin 7.Tel: 01 868 0066Fax: 01 868 0260

Exporters, importers, distributors of awide range of seafood products.

Fresh – Frozen – SmokedNolan’s Irish salmon is world renowned

(available at the duty-free Shannon Airport Shop).

Our mail order departmentcan solve your gift problems.

Nolans Smoked Salmon can bepurchased on our website.

www.nolanseafoods.com

TRADITIONALCHEESE COMPANY

LIMITED244 Holly Road,

Western Inustrial Estate,Dublin 12

T: 01 409 0400F: 01 450 6261

E: [email protected]

Traditional Cheese Companyis a major supplier of Quality Irish

and Continental Cheesein the Irish Market.


www.tipperarycrystal.com

2013

€5.00 www.goodeatinguide.ie


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Good Eating Guide 2013