Gourmet Food Parlour is an Irish success story of a dedicated and hard-working team passionate about freshly prepared artisan food, with great food values and great value for money. There are 4 GFP restaurants Essence Bistro in Sowrds is a huge local favourite and brings you fantastic food, superb wines and exceptional service together in comfortable, contemporary surroundings.
Our offer is to taste a 2 Course Dinner for It is the season to meet with with friends and spoil yourself to a stylish lunch.
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Included in the ticket you will receive a scrumptious two courses of Offers 23 Nov, Offers 4 Dec, Offers 28 Nov, Offers 22 Nov, Offers 20 Nov, Youghal Bay lobster and juicy scallops feature … though I went for the beautifully fresh plaice myself. The bar — more relaxed, of course, more informal than the restaurant and also cheaper — is also open for food and what an excellent menu here too: try the crab salad or the local-to-Cork Ardsallagh goat's cheese, grilled on bruschetta.
Reservations are essential for the restaurant, recommended for eating in the bar. Bar food: daily, noon Where once Denis Cotter's restaurant was a lonely outpost of veggie cooking, it has now developed into an established and respected institution here in uber-foodie Cork. Paradiso overlooks the south channel of the river Lee, and the dining room is comfortable, quite small and intimate.
With an eye on the importance of ingredients here, you can expect regular changes in the menus to reflect the seasons: blood oranges in February, asparagus in June.
I admire the fact that no attempt is made to ape meat-based classics; here, Cotter's menus are designed with their own flair and originality. Do try the fantastic cheeses all sourced from local artisan makers , and note the ice cream of the month and excellent Paradiso cookbooks for sale. Sample the pre-theatre offerings for equally good food at slightly lower rates. This wonderful restaurant at Echo Lodge hotel, in the heart of the County Limerick countryside, is an Irish institution — and deservedly so.
The Mustard Seed offers quite formal dining — do dress with this in mind — but it's an agreeable, friendly atmosphere just the same, in keeping with the prevailing culture at this splendid country house hotel. Angel Pirev's menus are seasonal in nature: salad leaves and other vegetables are grown in the kitchen garden outside, along with tomatoes in the height of summer. Meat Irish Hereford beef , seafood clams, juicy Kerry scallops and haddock and superb cheeses are sourced locally.
Take the time for a stroll in the lovely gardens to round off the experience. Note that The Mustard Seed isn't suitable for children. The cuisine on offer is second to none — think local seafood from the Burren shore, hot-smoked salmon my favourite from the Burren Smokehouse next door and excellent lamb and pork sourced locally. The ambience is casual: no stuffy dining rooms here, with meals served in the bar itself.
Do note that no reservations are taken: this is strictly a first-come, first-served operation! Good to know: there are also accommodation options in the form of comfortable rooms upstairs.
Come here for terrific seafood — crab claws, Clew Bay mussels and lobster — and such unusual additions as dillisk seaweed harvested from the shores of the island itself. The main event here, though, is meat. The restaurant comes with its own butcher attached, and the local sweet organic Achill lamb, infused with the tang of the sea and with a spoonful of wild mint jam on the side, is well worth sampling.
Kealys is the very best place for seafood in this far-flung corner of Donegal. Quality and local sourcing rule the roost here — with the provenance of ingredients set out fairly and squarely on the menu.
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And service is excellent, fast and friendly. The excellent early bird dinner arrangement is something of a misnomer: in fact, it runs from 4pm-9pm daily except Friday and Saturday, when it finishes at 6pm. Do try the fish — straight from the boats at nearby Greencastle; and check out the Saturday morning food market which takes place out front. Chef Kevin Murphy is one to watch. He has been at work raising the foodie bar in Ireland for several years now, and it's worth travelling to pretty, far-flung Dingle just to see the man himself at work. Come here for the finest fish and seafood — meaty monkfish, firm and succulent hake — and all the other excellent local ingredients of the western seaboard handled with confidence, and plated up with a certain artistic flair.
If fish isn't your thing, then try the signature beef ribs, served up with wild garlic leaves and a horseradish mash.
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All this, and a comfortable, cosy eating space too. Vasco enjoys a delightful setting on the County Clare coast at Fanore, close to the Blue Flag beach and with views across to the Aran Islands. There is plenty of outdoor seating, service is fast and friendly, and Vasco's adjacent deli offers local food to go.
May-Oct: Tue, Wed, Friendly, cosy and very nicely situated in the picturesque fishing village of Carrigaholt where Loop Head in west Clare reaches into the Atlantic, the Long Dock comes laden with praise and awards for its ambience and smashing seafood. Try the crab claws, the delicious chowder, the creamy fish pie or a choice of fresh fish straight off the Carrigaholt boats, and you won't go far wrong.
The place is beautifully run too, with wonderful hospitality, cracking service and keen prices. Settle into a snug corner, or try the outdoor tables on a sunny afternoon. Irish music sessions feature occasionally at weekends.
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Kay and JJ Mitchell have been running their seafood restaurant in Clifden's Market Street for over two decades, and it rarely disappoints. Anyway, how could one drive out to Connemara's capital and not experience the best of seafood and locally cultivated shellfish, as in mussels from Ireland's only fjord at Killary.
There's a lovely, friendly ambience in this warm, bright turn-of-the century building, with its cosy fireplace on the first floor. I've found the early bird menu, served until 6. Not for nothing have the Mitchells earned a number of awards, and the restaurant is a member of the prestigious seafood circle run by State sea fisheries board, Bord Iascaigh Mhara BIM.
Kiwi chef Jess Murphy and her husband Dave took a wonderful flower shop and transformed it into an equally wonderful restaurant on Galway's Sea Road, garlanded with awards and serving consistently sumptuous fare. Kai's menu isn't all starters and main courses. Rather, like life, it has its "beginnings", such as mozzarella with heirloom tomatoes and fennel pollen, its "middles", such as Castlemine lamb chops or locally-caught monkfish with chorizo, and its sweet or savoury "ends".
These range from one of my favourite — electric daisy and damson trifle — to a cheeseboard with quince. Note that during the morning, you can drop in for coffee, scones and all sorts of scrumptious home bakes.
Booking for dinner is pretty essential all year round, but particularly during Galway's art festival and Galway Races week in July. The attic-like atmosphere of the first floor is ideal for a group. Review by Lorna Siggins.
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Aoibheann McNamara had big boots to fill when she moved her magical Ard Bia restaurant from Quay Street to this old building by the Spanish Arch on the banks of the river Corrib, as the previous establishment here — Nimmo's — had a fine reputation. McNamara's menu is equally adventurous, with a commitment to locally-grown, caught and cultivated food, using top seasonal ingredients.