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Dining out in the area is usually a casual affair, but Dublin's top restaurateurs are influencing the cooking—and the prices—at the finer establishments outside the capital. The economic downturn has also encouraged smaller, innovative, and, above all, good-value restaurants like Las Rada to spring up in unlikely places like Naa
Dining out in the area is usually a casual affair, but Dublin's top restaurateurs are influencing the cooking—and the prices—at the finer establishments outside the capital. The economic downturn has also encouraged smaller, innovative, and, above all, good-value restau
Dining out in the area is usually a casual affair, but Dublin's top restaurateurs are influencing the cooking—and the pr
Dining out in the area is usually a casual affair, but Dublin's top restaurateurs are influencing the cooking—and the prices—at the finer establishments outside the capital. The economic downturn has also encouraged smaller, innovative, and, above all, good-value restaurants like Las Rada to spring up in unlikely places like Naas. Chefs hereabouts have a deep respect for fresh, locally grown and raised produce. You'll find everything from Continental-style meals to hearty ploughman's lunches.
The cloisters-and-refectory-style decor is definitely tongue-in-cheek at this upbeat, fun restaurant in sleepy Greystones, an old-fashioned seaside resort a couple of miles south of Bray. Dinner is served by candlelight and the menu specializes in uncluttered seafood dishes in summer and wild game on cold winter nights. Owner Pat Keown is a great host, and his laughter and love of good food and fine wine are contagious. Sunday lunches, in the bar area, are famous for their length (they often last into the early evening) and for the lively atmosphere.
Located in the impressive vaulted cellar of Bellinter House, Eden sticks strictly to a seasonal ethos with menus based on locally sourced produce. Oenophiles rave about the value-for-money wine list. A popular starter is the house-made duck liver parfait, with blood orange jelly and toasted brioche, and the Andarl Farm free-range pork belly with smoked Irish black pudding croquette, celeriac purée, and pickled apples is a standout main.
Experienced foodies Jules and Joanne Bradbury have taken a creative approach to tapas adding local flavor to their Moorish-inspired, brightly decorated bar and restaurant. Tapas choices include wonderful sweet potatoes with truffle mayo and cheese, and roasted red peppers stuffed with salmon and crab. The wine list always offers something out of the ordinary.
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