Number 35
“Local produce” is a term that you’ll see a lot in the best restaurants, but this place really takes it a step further—all the meat it serves was reared on its own farm. The menu is short and simple; you might start with some pork sausages (free-range, though you knew that anyway), followed by a Moroccan lamb tagine, or roast chicken served with butternut squash. There’s a good wine list, and an equally good selection of Irish craft beers—perfect to wash down a hearty plate of comfort food. The dining room is small and this place can get packed, so make reservations.
“Local produce” is a term that you’ll see a lot in the best restaurants, but this place really takes it a step further—all the meat it serves was reared on its own farm. The menu is short and simple; you might start with some pork sausages (free-range, though you knew that anyway), followed by a Moroccan lamb tagine, or roast chicken served with butternut squash. There’s a good wine list, and an equally good selection of Irish craft beers—perfect to wash down a hearty plate of comfort food. The dining room is small and this place can get packed, so make reservations.
Details
Bookstore
Available as paperback
and as e-book.
