Greenes

Greenes Review

Tucked away on a cobbled patio accessible only on foot, this surprising haven is part of a Victorian warehouse conversion that also contains Hotel Isaacs. The stone and redbrick walls are the backdrop for a minimalist modern interior with tall-back green rattan chairs and small tables with linen place mats. The real surprise is out back where a gigantic rock wall waterfall makes a stunning backdrop to a dining terrace. The ambitious French chef, Federic Desormeaux, has created a menu featuring classic French and Mediterranean cuisine. Highlights include beef fillet served with garlic Portobello mushrooms, smoked lardons, cheese potato gratin and brandy pepper sauce, and paella with monkfish, prawns, mussels, squid, west Cork chorizo and peas. Chocolate features prominently on the creative dessert menu.