This new opening pairs kitchen skill with a lot of heart

Pi, 73-83  South Great George’s Street, Dublin. Photograph: Dara Mac Dónaill/The Irish Times

Pi on George’s Street could become our nation’s next great franchise

Nothing on the plate at this big name opening will distract you too much

MAD food symposium in Copenhagen. Photograph: Instagram/MAD/Jason Idris

‘Mind the Gap’ was the theme of the Ted-talk style food festival MAD in Copenhagen

Eastern Seaboard, Drogheda, Co Louth

Eastern Seaboard is what a town gets when people keep trying until it really work

Masa, on Drury Street, has probably the simplest menus of this year’s new arrivals, with properly small prices to go with their small plates. Photographs: Aidan Crawley

If it perfects its Mexican craft, this will be a spot for an authentic experience

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

Michael’s restaurant in Mount Merrion, Dublin. Photograph: James Forde

The cooking at Michael’s delivers fabulously fresh food with as little fuss as possible

Five minimalist stone and glass rooms at the Inis Meáin Restaurant and Suites provide accommodation for diners.

Worth every morsel of its 9.5/10, this restaurant combines elements of earth and ocean in its exquisitely-sourced food thoughtfull(...)

Dinner here is a reminder of things almost lost, now surviving in quiet corners of Ireland

Vietnom at the Glimmer Man, Stoneybatter, Dublin 7. Photograph: Nick Bradshaw/The Irish Times

This tiny eatery is dishing up fresh, tasty food from an unlikely pub setting

George the chicken dog with his flock of hens. Photograph: Alan Betson / The Irish Times

‘He’s really drooly’: Poultry farmer Clotilde Kiely uses dogs rather than fences to protect her flocks

Grow HQ: the view outside is gorgeous

Home-grown heroes: This eatery borne of the GIY movement, needs tweaks but is on the right path

Proper old-fashioned word of mouth brought me to Pearl Brasserie – and it is a gem

We enjoy two terrific dishes but standards vary overall at this city centre spot

The vibrancy of Dublin nightlife and its high-concept restaurants and bars is forcing up costs for punters and developers.

Catherine Cleary and Una Mullally look at the real cost of the boom in Dublin's hospitality sector

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From Dublin to Dingle, from Belfast to Cork ... here's our selection of the country's best cafes

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

It has been around since God was a girl. Not much has changed

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

Alain Passard: “You have to understand that nature writes down everything. As human beings we have to follow what nature gives us.” Photograph: Valery Hache/AFP/Getty Images)

The three-star Michelin chef and inspiration behind Belfast’s Ox restaurant talks about seasonal eating and the joy of veg

No one’s been shouting from rooftops about this wine bar game-changer. Till now

Five Accountants – sorry, Guys – is what you get when city centre rents start inching into silly territory

What did Dublin do to deserve this burger joint that gives the gag reflex a workout?

The  Greenhouse: ‘the business-like room has an unbusinessy feel’

After six years this city centre restaurant is still setting the standard

Anthony Bourdain: “Where are all the old chefs? Like old pigeons, you don’t see them. So they’re probably dead.” Photograph: Alex Welsh/The New York Times

Smart, thoughtful and articulate, Bourdain cast a cold an eye on celebrity culture, but he also had his demons

Pop in to a pop-up: catch some great places to eat before they disappear

Twelve of the best summer pop-up cafes, stalls and restaurants around Ireland

This country town has a rich food history. Now it’s got a brilliant food future

The Irish Times’s 2018 guide to the best foodie destinations across Ireland

 Picado on Richmond Street South, Dublin. Photograph: Dara Mac Dónaill / The Irish Times

A store turns into a restaurant for proper Mexican food, not stodgy tex-mex alter egos

Ichigo Ichie is a reminder of how magic food can be in the hands of a dreamer

Páng: The menu seems aimed at people who can only drag their eyeballs away from their phones for the briefest of seconds.  Photograph Nick Bradshaw

It’s Vietnamese food put through a western shrink wash, and it’ll have you craving more

A friend had raved so much about the daytime food I put it Airfield back on my to-do (again) list.

Airfield is a celebration of (very) local food, good cooking and great prices

Arca in Tulum, Mexico: uses spectacular local ingredients to create inspired Mexican food

Young chef who worked at Noma brings some Nordic locavore spirit to Tulum

A roaring success: Shouk in Drumcondra, Dublin. Photograph: Aidan Crawley

This friendly restaurant has great food at takeaway prices

Alain Passard, left, with Alain Kerloc’h and Stephen Toman of Ox Belfast

Alain Passard, who removed all red meat from his menus and held his Michelin stars, to cook in Ox Belfast

Cowfish: I’d like to see them do more chipper staples really well, as it would chime with the seafront personality. Photograph: Nick Bradshaw

Two seaside experiences this week: One that needs more work, and another where the luscious cakes justify the prices

Michelin-starred chef Danni Barry has set her dial to dazzle with the kind of food that reminds me of the moment I first fell in l(...)

Stephane Griesbach of Gannet Fishmongers: supplies about 40 restaurants and sells online directly to households

Stefan Griesbach, the founder of Gannet Fishmongers in Galway, wants to ensure that fish is handled in the right way

Kerry Foods has become one of the biggest suppliers of vanilla to the baking world. Photograph: Getty Images

Move over Kerrygold butter – Ireland’s real food export success story is in unbranded food ingredients such as whey and vanilla

Review: At the brilliantly named Assassination Custard, I love everything but the bread

The food is brilliant and easily outflanks restaurants where tables are much more difficult to secure

Glovers Alley, at the Fitzwilliam Hotel, on St Stephen’s Green, Dublin, “is missing a sense of place”. Photograph: Dara Mac Dónaill

The room is glamorous, the plates look great, the service attentive – so why does it feel wrong?

Kai in Galway is an an all-ages place

Review: Kai and Tartare are very different but share a dedication to the best ingredients

Bresson’s French re-invention arrives fully-developed in south Dublin

Host: They’ve left the battered floorboards in their original state for a shabby chic feel and minimalised everything else. Photograph: Killian Broderick

This place is young but fully formed, with ambition and elbow room

 Le Petit Breton:  no tweaking of the imported delicacy to suit the local palate or  flighty fads of social media. Photograph: Cyril Byrne

Review: Get lots of bang for your buckwheat on Dublin’s canalside

Home-baked Irish soda bread.

Possible association between some foods and cancer identified in recent study

On February 14th, restaurant staff place bets on who will storm out first from a St Valentine’s date

Restaurateurs share trade secrets of the ‘worst night of the year’

There is a visual allure to a stack of thick American pancakes.

Pancake Tuesday: Use a good pan and have kitchen roll to hand, advises Catherine Cleary

Urbanity: creative, independent and good value.

Review: Urbanity is a bright food light in a coffee and pizza-chain wilderness

Attendees enjoy Ballymaloe Litfest 2016. Photograph:  Joleen Cronin

Ballymaloe Litfest organisers are planning to focus on a ‘more political and harder-edged’ project

Our embracing of ultra-processed foods like cereals, sugary and savoury snacks, highly processed bread and ready meals and sauces, was down to “something in the Irish psyche”, says obesity expert Prof Donal O’Shea.

Future generations will look at today’s food consumption in the same way we view sending children up chimneys, says obesity expert

Boeuf: There is only steak, with many sides, sauces and “crusts” and for the vegetarian who insists on going to a steakhouse there’s a tofu steak.

There are good things about this beef eatery but more excellence is needed

Three Leaves in Blackrock Market

Three Leaves in Blackrock: close your eyes and you’re in a much swankier restaurant for a steal

Klaw, The Seafood Cafe on Fownes Street Upper, Dublin. Photograph: Dara Mac Dónaill

The Seafood Cafe is Niall Sabongi’s best place yet, a bigger canvas for his seascape

The Silk Road cafe in the Chester Beatty Library, Dublin Castle. Photograph: Dave Meehan

Silk Road Cafe at the Chester Beatty Library is hidden away enough to feel like a real find

Airfield: brilliant work

This ‘pretend farm’ lays on a special meal using the freshest possible produce

Best meal: Damien Grey (left) and Andrew Heron, at Heron & Grey,  Blackrock, Co Dublin. Photograph: Eric Luke

Standout food experiences in the year when food got serious

Brownes, Market Square, Tuam, Co Galway. Photograph: Brownes

Review: Saw Doctors pub Brownes of Tuam has been given a new lease of life

The Fish and Chip Shop: Book now. Book often.

This feels like a world-class tapas bar plucked from the narrow streets of San Sebastián’s old town

Recently reopened Bewley’s on Grafton Street, Dublin. Photograph: Brenda Fitzsimons

Review: The iconic Dublin cafe was never about the food – but now it’s hard to know what it is about

Hey Donna: cheap and properly cheerful. Photograph: Dave Meehan

Joe Macken’s latest venture is streets ahead of other casual restaurants in its price range

Being vegan in Ireland where beef and dairy are our largest industries has long been dismissed as a crank sport, a barely noticeable blip on the chart. But we’ve come a long way in a short time. Photograph: Getty Images

Some use no animal products whatsoever. Others pig out on meat at weekends

The Brunel restaurant in Tinakilly House: the menu is appealingly light.

A mix of solid cooking and mid-range prices makes this feel like a place with its eye on the future

Queues will form outside this new Dublin eatery. It will be worth the wait

This Chinese restaurant on Capel Street in Dublin is a no-frills place where the food is the real deal

Clanbrassil House: As soon as this place finds its groove we’ll have gotten ourselves another city favourite. Photograph: Aidan Crawley

This new Dublin 8 restaurant is a great addition to the neighbourhood

Great service and comfort food staples make this an ideal lunch spot

Hugo’s looks like a blast from the past but its impressive food is more about the future

Wilde at The Westbury: heartfelt food, whip-smart service and menu staples peppered with more creative dishes

This restaurant has style, ambition and lorry-loads of flavour

Magnus Nilsson: “We’ve succeeded in figuring out how to maintain precision and very low tolerance for failure but still in a humane way”

Swedish chef Magnus Nilsson on why it pays to be nice to staff and why his restaurant doubled its prices overnight

From right to left: Chef Aidan McGrath and his partner Kate Sweeney of the Wild Honey Inn after the Michelin Star announcement,  with their daughter  Levi and son, Reece. Photograph: Marie Claire Digby

The award comes after 33 ‘tough’ years in the kitchen for Wild Honey Inn owner Aidan McGrath

Wine and Brine in Moira, Co Armagh

Moira is a small town with a properly great destination restaurant – just go

Husband and wife team Nicola Curran and Josef Zammit won a Bib for their canalside restaurant Two Cooks, in Sallins, Co Kildare

Four Dublin restaurants among the awards for ‘good quality at good value’

The Legal Eagle, Chancery Place. Photograph: Dara Mac Dónaill

To miss out on Elaine Murphy’s latest northside foodie venture would be criminal

Feast, 1A George’s Street Lower, Dún Laoghaire, Co Dublin.

We find a real feast in south county Dublin

Review: This St Stephen’s Green eatery serves not so much small plates as canapés with notions

The Happy Pear, Clondalkin. Photograph Nick Bradshaw

Good veggie fare in a beautiful cafe run with a smile and a very good heart

Arundels By the Pier, Ahakista, Co Cork

This pier side restaurant is getting a lot right but certain things need to be fine-tuned

The Mess Cafe, Richmond Barracks, Inchicore

This Inchicore cafe offers great value and fresh lunches and deserves a higher profile

St George’s Terrace in Townparks, Carrick on Shannon, Co Leitrim

Put it on your ‘destination restaurant’ list and eat top food in a beautiful room

Farmhill: A beautiful little restaurant

Restaurant review: Farmhill proves that suburbia is where it’s at

Roberta’s:  handsome herringbone timber floor, booths big as hot tubs and expensive chairs

The food ambitions of this handsome restaurant are admirable but a simpler start might have worked better

Klaw Poké on Capel Street

This restaurant makes fish fun, helping Irish people get over their penitential hang-ups

Rachel’s, Cork, the new restaurant by Rachel Allen: when your name is over the door of a restaurant of this scale, expectations are relentless

Celebrity chefs usually start in restaurants and move to TV – Rachel Allen does it in reverse

Paul and Márie Flynn who own opened the Tannery restaurant in Dungarvan 20 years ago. “I fancied myself as Rick Stein.” Photograph: Alan Betson/The Irish Times

Paul Flynn and wife Máire on 20 years of the Tannery, almost going broke and learning to love chips

Old Street, Malahide, Co Dublin. Photograph: Old Street/Facebook

Old Street is in a previously unloved corner of the village – and there’s lots to love about it

FoodCloud cofounders Iseult Ward and Aoibheann O’Brien at their new  FoodCloud Hub in Tallaght. Photograph: Naoise Culhane

Massive new Dublin hub shows how food waste initiative is expanding

Louise Bannon ‘It’s lighter to eat and you can digest it easier so it helps more people not to be sick.’ Photograph Nick Bradshaw

Louise Bannon’s bread has taken her to France in search of ancient grains

Heron and  Grey at Blackrock, Co Dublin: they have ripped up the tasting menu and origamied it into the most creative food in the country. Photograph: Eric Luke

Heron and Grey in Blackrock takes you to new levels of magical taste

Kopitiam restaurant, Capel Street, Dublin. Photograph: Aidan Crawley

Dinner at this northside Dublin restaurant is as much a food tour of Malaysia as a meal

Le Pastis in Blackrock, Co Dublin: My meal couldn’t get more Gallic if it was served by Gerard Depardieu in a cloud of blue Gauloise smoke humming Edith Piaf

It’s a bake off this week between Le Daroles in Auch, France and a bistro in Dublin

Jess Murphy of Kai Restaurant in Galway: will be part of Massimo Bottura’s Refettorio Felix project in London using surplus food from supermarkets to cook at a drop-in centre for the homeless. Photograph: Hany Marzouk

Jess Murphy will join other top chefs to cook supermarket surplus food

Campagne in Kilkenny: comfortable banquette seats,  elegant napkins and the calm hum of a restaurant that knows precisely what it is doing. 

Great Kilkenny restaurant manages to be both fresh and comfortingly familiar

More articles