One of the best—and busiest—informal lunch spots in town is on a terraced gallery above the fountain at the Princes Street entrance to the atmospheric English Market. All ingredients used at the café are purchased in the market below. One side of the gallery opens onto the market and is self-service; the other side is glassed in and has table service (reservations advised). Tripe and drisheen (blood sausage) is one dish that is always on the menu; daily specials
include less challenging but no less traditional choices, such as corned beef with colcannon (potatoes and cabbage mashed with butter and seasonings) and loin of smoked bacon with champ (potatoes mashed with scallions or leeks).