Chez Hans Review
It's rather fitting that this restaurant is in a converted church, as it's become something of a shrine for foodies. Gourmands travel from Dublin and Cork to get their fix of chef Jason Matthia's cuisine, which is contemporary with a hint of nouvelle. He works wonders with fresh Irish ingredients, especially seafood. The seafood cassoulet—half a dozen varieties of fish and shellfish with a delicate chive velouté—is legendary. Another specialty is panfried turbot, with salade Niçoise and Dingle crab mayonnaise. The atmosphere is wonderful, too, with dark wood and tapestries providing an elegant background for the white linen. He's opened a great café next door if you prefer something more informal.
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