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The Tannery

The Tannery Review

Clearly, the mountain air in Knockmealdown works wonders for the creativity and vision of chef–culinary wizard Paul Flynn; it also whets quite an appetite in the flocks of Dubliners who besiege what is commonly regarded as one of Ireland's leading restaurants every weekend. Flynn, who worked for almost a decade with London legend Nico Ladenis, now wins raves from the likes of Sir Andrew Lloyd Webber. The menu is rustic but whimsical and always seasonal. Check out the corned beef, potato, and onion fritters with horseradish dressing, or, if that doesn't tickle your taste buds, opt for the Barbary duck with chard, crispy parsnips, warm bacon, and a hazelnut dressing. Fanatical foodies who want to stay as close to the culinary action as possible can now overnight in the adjoining guesthouse and attend the regular cooking-school classes. Your waistline may never be the same again.

    Restaurant Details

  • Credit cards accepted.
  • Closed Mon. and 2 wks in Jan. No dinner Sun. Sept.–May. No lunch Tues.–Thurs. and Sat.
Updated: 04-26-2013

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