The 22 Must-Try Restaurants in Cork

Located just a 30-minute drive from Cork, Kinsale was once hailed as Ireland’s gourmet capital. Though it lost some luster for a time, this picturesque seaside town is now experiencing a culinary resurgence. O’Herlihy’s Kinsale (OHK) and Saint Francis Provisions are charming cafes infusing youthful energy into a town that has been a dining hotspot for over 40 years. Bastion offers exceptional produce with precision and finesse, boasting a smart wine list and a recently earned Michelin star. Fishy Fishy, run by celebrity chef Martin Shanahan and his wife Marie, is a beautiful portside venue serving outstanding seafood, including a fantastic twist on traditional fish and chips. The Black Pig, a quaint wine bar tucked away in the backstreets, serves small plates alongside one of the finest wine selections in the country, plus a remarkable array of sherries and fine Irish craft beers. [$ -]

This acclaimed vegetarian restaurant has thrived for over 25 years and remains as vibrant as ever. Chef-owner Denis Cotter’s cookbooks have inspired countless budding vegetarian chefs, and Paradiso, along with its farm Gort na Nain, received the Collaboration of the Year award at the inaugural World Restaurant Awards in 2018 for Cotter’s partnership with talented grower Ultan Walsh. The seasonal menu, ever-changing, features dishes like the stunning ewe’s milk cheese (the award-winning Cáis na Tíre) cappelloni with sweetcorn, jalapeño, and lime butter. Grilled cauliflower has been masterfully perfected in a bold dish enriched with cashew korma, spinach, mustard, and pickled raisins. The arrival of Walsh’s Crown Prince pumpkins brings back a beloved winter menu item: pumpkin gnocchi paired with king oyster mushrooms, chanterelles, black kale, lemon thyme butter, walnuts, and Cratloe Hills sheep’s cheese. [$$]

For a decade, Pompeii Pizza has embraced innovation at Cork’s original craft brewery pub. While they serve excellent wood-fired pizzas in the beer garden, they are also known for their creative specials. A Halloween offering featured butternut pumpkin sauce, provolone cheese, O’Mahony’s streaky bacon, and black pepper. They’ve even crafted their own vegan mozzarella for dairy-free options, and the pizza dough is made from a blend of house-milled Irish heritage grains and Italian tipo 00 flour. Additionally, charcuterie and cheese boards can be enjoyed at the upstairs cocktail bar. [$]

After establishing himself with his popular takeaway, Miyazaki, Japanese chef Takashi Miyazaki—now married to an Irishwoman and settled in Cork—launched Ichigo Ichie, which means 'once in a lifetime.' This restaurant offers a modern interpretation of kaiseki in a minimalist yet calming environment. Diners experience a remarkable series of beautifully crafted dishes that blend intricate flavors with a sense of pure simplicity. The restaurant earned a Michelin star just months after opening. As Chef Miyazaki continues to innovate, the menu highlights exquisite local ingredients, featuring dishes like sakura-smoked Irish venison with hazelnuts and Velvet Cloud sheep yogurt; Lough Neagh eel with porcini, Kilbrack organic carrot, and nasturtium; and Castletownbere black sole with purple kale, Vitabella potato, maitake, and chestnut tuile. The wine selection focuses on organic and natural options, while the sake menu is a treasure trove of fine choices. [$$$$]

In a city where lunch has traditionally reigned supreme, Pigalle’s transformation into a vibrant dining destination has been a refreshing change. Nestled off the charming cobbled streets of 'Barracka,' next to its sister venue, Tom Barry’s—one of Cork’s beloved pubs—this inviting spot offers a full array of delightful dishes crafted from exceptional local ingredients, enhanced by Chef Mark Ahern’s clever flavor twists. Signature dishes include fresh mussels served with ’nduja and seaweed cream, along with Carrigcleena duck paired with seasonal squash and sautéed kale. [$$]

Michelin-starred Japanese chef Takashi Miyazaki made his debut in Cork by showcasing the traditional homestyle cuisine of his homeland, all from a compact venue. With only a few stools and a counter for seating, patrons enjoy his extraordinary creations, utilizing fine local ingredients that sometimes take on a local twist. A bowl of plain noodles served in his exquisite dashi is a must-try, while the rich miso butter tonkotsu ramen is crafted from pork stock simmered over three days. Although he has since opened the Michelin-starred Ichigo Ichie, Miyazaki remains an essential part of the Cork dining scene. [$]

This cozy micro-venue reflects the simplicity of chef Gautham Iyer, whose South Indian cuisine bursts with vibrant and often intensely spicy flavors. He starts cooking alone at 6 a.m. daily, dedicating an hour to knead dough for the must-try samosas, preparing each dish from scratch. Indulge in delightful dosas and rotis, and don't miss the sweet and spicy rasam, a refreshing tamarind and tomato broth that clears the mind and senses. Make sure to end your meal with the mango kulfi. [$]

A cornerstone of Cork's culinary scene, Farmgate offers a quintessential experience with its charming al fresco mezzanine cafe and cozy restaurant overlooking the iconic English Market’s fountain. The cafe serves a delightful selection of sandwiches, hearty dishes, soups, and indulgent baked desserts, while the restaurant focuses on traditional Irish farmhouse fare brought into the urban landscape. The menu highlights quality ingredients prepared to perfection, featuring local specialties like tripe and drisheen (blood pudding), alongside dishes such as corned beef with spring cabbage or lamb’s liver and bacon, all with subtle modern touches. A concise yet impactful wine list encourages leisurely lunches to extend into the afternoon. [$ - $$]

Established 19 years ago by the husband-and-wife duo Niall and Rosemary Daly, Ireland’s first specialty chocolate shop continues to thrive. Following the untimely passing of Niall, Rosemary has expertly maintained the reputation of this beloved chocolate emporium, showcasing premium chocolates and confectionery from numerous suppliers, including leading Irish artisan producers and bean-to-bar makers. The highlight is an impressive range of exquisite single-origin chocolates sourced from around the world. [$]

Virginia O’Gara is a culinary powerhouse. Together with her husband Donal, the Texan-turned-Corkonian has spearheaded the vegan movement in Cork and beyond, especially at music festivals across Ireland. While the sustainability of veganism can be debated due to reliance on monoculture crops (think smashed avocado on sourdough), O’Gara consistently showcases local alternatives in her innovative dishes. She creates exquisite kombuchas and kefirs using harvested rainwater, crafts massive krauts from local cabbages and root vegetables, and her vegan nachos have converted even the staunchest meat lovers. [$]

This historic covered market has been delighting the people of Cork for centuries, becoming the envy of all Ireland and a must-visit for tourists. Functioning daily, it offers the finest Irish beef, lamb, pork, and seafood, along with an impressive selection of artisanal Irish farmhouse cheeses, breads, charcuterie, fresh produce, and gourmet items from near and far— and that’s just the tip of the iceberg. [$ - $$]

This cafe is one of the most charming dining spots in the country, providing a peaceful retreat in the bustling heart of Cork, nestled within one of Ireland’s premier galleries. The lunch menu is a brilliant tribute to the culinary legacy of Myrtle Allen, who established it as a cafe over thirty years ago. With its comforting and traditional dishes—like eggy quiches, roasted bone marrow, devilled kidneys, and freshly baked cakes—this food feels perfectly at home in such grand surroundings, showcasing cooking as an art form. [$$]

In a stunning glass cube tucked away in a tranquil urban nook, Clare Condon and her husband, Kristin Makirere, present exquisite dishes rooted in sustainability. Their menu emphasizes local, seasonal, organic, and fair-trade ingredients, resulting in creative offerings like hibiscus-poached pear with coconut mascarpone atop buttermilk pancakes, or tea-smoked beetroot paired with sautéed kale, poached eggs, and hazelnut dukkah. While primarily vegetarian and vegan, the occasional seafood option—such as Kai Moana fish tacos with battered hake in Irish corn tortillas—may entice even the staunchest vegetarians. [$]

In a city overflowing with excellent coffee shops and a county renowned for its roasting scene, Filter stands as Cork’s hub for dedicated coffee enthusiasts. Built from recycled materials, it boasts a minimalist design reminiscent of a lab—yet it’s inviting, featuring a wide variety of coffee gear. Filter offers an impressive selection of beans from leading Irish roasters to satisfy aficionados while also serving as a welcoming café for everyone. Co-owners Eoin McCarthy and Alex O’Callaghan run an off-site bakery that supplies the shop with an imaginative array of treats and baked goods. [$]

A few years back, Palestinian couple Izz and Eman Alkerajah, along with their children, found themselves navigating Ireland's asylum-seeker system while selling Eman's traditional dishes from a small market stall. Their success was swift, and with asylum status now granted and Irish citizenship on the horizon, they opened a permanent location in Cork, specializing in manaeesh, or Palestinian flatbreads. Don't miss the chicken version topped with sweet braised red onions and pine nuts, seasoned with sumac and olive oil. The mixed platter of dips, pickles, and tabbouleh is a must-try, especially the makdous, a baby eggplant filled with walnuts, garlic, and chili, then preserved in olive oil for two weeks. Eman's delightful desserts range from traditional warbat — syrup-soaked phyllo with custard — to a uniquely crafted cinnamon roll. [$]

Mirco Fondrini arrived in Cork from Italy as a teenager, fresh from catering school, and spent 14 years honing his craft in the English Market’s Farmgate before opening Da Mirco. His warm hospitality elevates the atmosphere beyond any decor. The food is comforting and wholesome, perfectly paired with an impressive selection of Italian wines and local craft beers. The menu features everything from fresh fish and homemade pastas to delightful bites like soft focaccia with speck, olives, and salame Valtellinese from his hometown. Don't miss the chocolate salami with cream for dessert—it’s a true crowd-pleaser. [$$]

John Gowan, the mastermind behind Cork Coffee Roasters, is a pioneer of the city's contemporary coffee culture. Here, you’ll find exceptional coffee paired with thoughtfully selected pastries, all enjoyed in a cozy space reminiscent of a Nantucket whaler’s cabin. Positioned at a bustling intersection, it’s an ideal spot for people-watching and soaking in the daily rhythm. [$]

This relatively new gem is making waves, led by head chef and co-owner Aisling Moore along with executive chef Stephen Kehoe, who embrace the 'seacuterie' movement—utilizing every part of the fish. One dish features seared and devilled sardines, with the head, spine, and tail deep-fried and served with togarashi. Fresh crab, langoustines, and scallops are grilled to perfection, highlighting their sweet-salty marine flavors. Lesser-known varieties like megrim and pollock receive equal attention alongside more classic seafood, all available with craft beers from their sister restaurant Elbow Lane’s microbrewery nearby. [$$ - $$$]

This stunning steampunk venue—brimming with brass, glass, and sparkling lights—perfectly complements its lavish 19th-century surroundings in Cork’s Victorian Quarter. The cocktail menu, crafted from seasonal foraged ingredients and local spirits, includes unique offerings like the Rosehip (Connemara Irish whiskey, fig leaf, rosehip), the Pear (Bán Poitín, pear, white port, champagne), and the Wood Sorrel (Glendalough Autumn Gin, Banyuls, wood sorrel). The diverse food menu ranges from small bites to hearty dinners, featuring dishes like soft-shell tacos stuffed with herring, anchovies, avocado, black beans, and sweetcorn salsa, alongside Ballyhoura wild mushrooms, smoked sausage, and scamorza cheese. [$$]

This cozy, somewhat cramped space of Elbow Lane centers around a lively open kitchen with a blazing wood-fired grill. Under the expertise of executive chef Stephen Kehoe, chef Harrison Sharpe prepares dishes like a starter of sunchokes with hazelnuts in a rich port-and-coffee sauce, while satisfying mains include monkfish wrapped in lamb bacon, parsnip crisp, and a tangy tomato and horseradish salsa. From the grill, enjoy pork neck served with rhubarb chutney and Angelica-spiced watercress. Complement your meal with a selection of Elbow Lane’s own draft beers for the perfect pairing. [$$]

Located in a 19th-century artisan's home in the city's former Jewish quarter, Rachel McCormack and Jack Sonny Murphy's cozy deli exceeds expectations. Paying homage to its history, McCormack uses an authentic Ashkenazi Jewish recipe for a 10-day process of salting and spicing beef for their outstanding Reuben. Their banh mi honors the Vietnamese classic, while creative salads like broccoli with mustard dressing and oat-sesame brittle are highlights. The irresistibly popular salted caramel and walnut banana bread pairs beautifully with exceptional coffee from renowned local roasters Golden Bean. [$]

Demonstrating an unwavering commitment to the locavore movement, chef-owner Kevin Aherne's 12-Mile Menu features ingredients sourced exclusively from within that radius. Located just 20 minutes from Cork city via a local train, Sage has garnered international acclaim. The menu highlights seasonal offerings from exceptional producers, ensuring consistently innovative and expertly prepared dishes. The Greenroom and the Courtyard provide relaxed dining options, and while visiting Midleton, don’t miss the nearby Jameson Distillery just down the street. [$$]