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County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. Adventurous, well-traveled chefs throughout County Cork make
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. A
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ball
County Cork, home of the famous Slow Food Ireland movement, has become Ireland's top foodie destination. The mecca: Ballymaloe House, where Myrtle Allen pioneered New Irish cuisine and her daughter-in-law, the celebrated cookery author Darina Allen, learned her trade. Adventurous, well-traveled chefs throughout County Cork make the most of the first-rate local specialties: succulent beef and lamb, game in the winter, fresh seafood, and farmhouse cheeses. The best restaurants are not all in towns: even tiny villages might boast a gastropub.
Expect fresh, in-season catch from the pier---hake; or shrimps, prawns, scallops, lobster, and crab---to feature on the menu. The setting is gorgeously maritime with sea views from a number of windows. There are six recently refurbished rooms on-site for visitors who want to extend the visit.
The small, dark, L-shape room (hence the name) on the ground floor of a handsome town house is dominated by a blue-tiled chimney with a wood-smoke grill, whose aroma pervades the room. There's a masculine ambience here, as befits a brewery and smokehouse renowned for hearty portions of grilled food and triple-cooked chips. The always-buzzy atmosphere is encouraged by helpful, welcoming staff.
4 Oliver Plunkett St., Cork City, Co. Cork, Ireland
Cross Patrick's Bridge to the River Lee's north side and turn right to reach this large, atmospheric brasserie in a converted 18th-century warehouse—a true Cork institution. Modern art, muted jazz, high ceilings, and well-spaced tables with colored wooden tops create a relaxed setting. The menu focus is contemporary---fish cakes, crispy duck confit, or steak. Service is friendly and efficient. Reservations are advisable Friday and Saturday evening.
One of Ireland's original bar--restaurants, this is a Kinsale institution that serves local steak, lamb, duck, and fresh seafood. Choose from the inexpensive daily specials in the busy bar, or have a more leisurely meal among the mahogany tables, dark red decor, and oil lamps of the somewhat baronial restaurant. Classic homemade desserts (profiteroles, crème brûlée) are substantial and the Irish coffee is renowned.
When it comes to an organically sourced menu, it's hard to match the offerings at the Casey family's wonderful, oceanfront restaurant close to the tiny, roadside hamlet of Baltimore. The mussels come from their farm at Roaring Bay, water from the property's spring well, and root vegetables travel a couple of feet from their garden to the kitchen, while the bread arrives warm to the table as it's freshly baked on-site. The produce they can't source on-site hails from local West Cork trawlers and farms. To cap it all off, the craft beer by bottle and on tap like Sherkin Lass Pale Ale comes from the family's nano-brewery in the garden. Of course, none of this would amount to anything if they didn't bring it all together with culinary perfection and precision (as they do) at the hands of their pedigree chefs.
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