Cork is a county blessed with a bounteous larder; its rivers, coasts and fertile farmland provide excellent quality produce for its lucky inhabitants. This is the county where Ireland’s slow food movement took root and, as such, is rich with artisan ingredients. Witness the English Market, in the heart of Cork City, where tables are laden with the very best produce, from organic vegetables and wonderful meats and cheeses to traditional foods like tripe and drisheen (read: blood pudding) ... and Kinsale in Southern Cork—the seafood capital of Ireland—where you can feast on fish freshly brought in by the boats in the harbor.
Exciting things have been happening in Cork’s dining scene in recent years; its restaurants finally appear to catch up with the county’s longheld food lover's reputation. Cork received a shot of culinary adrenalin in the form of three Michelin Stars in the 2019 MICHELIN Guide Great Britain and Ireland, and not since the mid ‘70s—when it was holder of three of Ireland’s five Michelin Stars—has the county’s enthusiasm for fine food and dining out been at such a high.
Here’s a closer look at Cork’s restaurants:
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County Cork ingredients—including supreme quality fish and shellfish—are cleverly balanced with time-honored Japanese techniques by chef and owner Takashi Miyazaki, who spent three years tempting the taste buds of Cork diners with his Japanese takeaway before eventually opening this smart restaurant in the heart of the city. A lucky few get to sit at the small five-seater counter to watch sushi master Miyazaki’s deft preparation close up; the restaurant’s name means ‘once in a lifetime’ and it’s definitely that kind of experience.
Dillon’s =
Like Dillon’s, this small wine bar-cum-bistro is run by a keen young couple, Paul McDonald and Helen Noonan. It has held a Bib Gourmand since 2016, and its modern cooking makes use of the superb regional produce in full-flavored, carefully prepared dishes with innovative touches.
Poachers, Bandon
Sit in the cozy bar, the small snug or the dining room under the eaves. Dishes are boldly flavored and local seafood is the star of the show—you'll always find fish from Union Hall and crabs from Courtmacsherry.
O’Connors, Bantry
Well-run harborside restaurant, with a compact, bistro-style interior featuring model ships in the windows and modern art on the walls. The menu focuses on local seafood, mostly from the small fishing boats in the harbor.
Square Table, Blarney
Sweet restaurant with a warm, welcoming, neighborhood feel. Menus offer French-influenced dishes crafted from Irish produce; the early evening menu is good value. It's proudly and enthusiastically run by twins Tricia and Martina.
Bell Tower, Castlemartyr
A bright, formally laid restaurant set on the ground floor of a 17th century manor house, with traditional décor and plenty of windows overlooking the attractive gardens. Classic dishes with a modern twist from an experienced team.
Gulfstream, Clonakilty
Contemporary New England style restaurant set on the first floor of a vast hotel and offering superb views over the beach. Modern menus highlight produce from West Cork and feature plenty of fresh local seafood.
Deasy’s Clonakilty
An appealing pub in a picturesque hamlet, offering lovely views out across the bay. Its gloriously dated interior is decorated with maritime memorabilia. Menus are dictated by the seasons and the latest catch from the local boats.
Orchids, Cork
Sophisticated formal dining room in a well-appointed country house. Pillars dominate the room, which is laid with crisp white tablecloths. Menus offer refined dishes with some modern twists.
Les Gourmandises, Cork
Smart, contemporary restaurant that is proudly run by experienced owners—he cooks and she looks after the service. Accomplished dishes have a classic French heart and original Irish twists. The set menus represent good value.
Greenes, Cork
Head down the alleyway at the side of the Isaacs Hotel towards the waterfall to access this formal yet friendly restaurant. The chef is a local and uses his cooking to showcase ingredients from West Cork producers.
Perrotts, Cork
A conservatory restaurant overlooking the gardens of a luxurious country house. It's smart but comfortably furnished, with an adjoining wood-paneled bar. The menu offers a modern take on brasserie classics.
Farmgate Café, Cork
Popular, long-standing eatery above a bustling 200-year-old market; turn right for self-service or left for the bistro. Daily menus use produce from the stalls below and are supplemented by the latest catch. Dishes are hearty and homemade.
Cronin’s, Crosshaven
A classic Irish pub filled with interesting artifacts. It's been in the family since 1970 and is now run by the third generation. Unfussy seafood dishes feature local produce. The limited opening restaurant offers more ambitious fare.
Blairscove House, Durrus
Charming 18th century barn and hayloft, just a stone's throw from the sea, with fantastic panoramic views, pretty gardens, a courtyard and a lily pond. Stylish bar and stone-walled, candlelit dining room. Starters and desserts are in buffet format, while the seasonal main courses are cooked on a wood-fired chargrill. Luxurious, modern bedrooms are dotted about the place.
Finns’ Table, Kinsale
Behind the bright orange woodwork lie two attractive rooms—one with colorful banquettes, the other in powder blue with wine box panelling. Meat is from the chef's family farm and everything from bread to ice cream is homemade.
Max’s, Kinsale
An efficiently run, two-roomed restaurant on a quaint main street, with a simple yet smart rustic style—a spot well-known by the locals! The unfussy, classical seafood menu offers plenty of choice; try the tasty "Fresh Catches."
Fishy Fishy, Kinsale
Dine alfresco on the small terrace, amongst "fishy" memorabilia in the main restaurant or on the quieter first floor; the photos are of the fishermen who supply the catch. Concise, all-day menus feature some interesting specials.
Farmgate Restaurant & Country Store, Midleton
A friendly food store with a bakery, a rustic two-roomed restaurant and a courtyard terrace. Lunch might mean soup, a sandwich or a tart; dinner features regional fish and meats—the chargrilled steaks are popular. Cakes are served all day.
Sage, Midleton
A passionately run restaurant with a rustic feel. Hearty, classical cooking is full of flavor—ingredients are sourced from within a 12 mile radius and the restaurant's homemade black pudding is a must. To accompany, try a biodynamic wine or artisan beer. The next door Greenroom café serves lighter dishes.
Pilgrim’s, Rosscarbery
It's been a guesthouse and the village bookshop, among other things, but this cosy, proudly run restaurant has always kept its name. The concise daily menu lists generously portioned dishes prepared from local and foraged ingredients. The depth of flavors and the warm hospitality really stand out.
Aherne’s, Youghal
A traditional place dating from 1923, keenly run by the second and third generations of the same family. Have lunch in one of the bars or dinner in the restaurant. Seafood is from the local boats and hot buttered lobster is a speciality. Some of the antique-furnished bedrooms have balconies.
