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My Ireland

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    See what Ireland has in store for you

    Pub, Cork City Pub, Cork City

    10 to try: traditional Irish food

    Where to enjoy traditional Irish foods in Dublin and Belfast, with a contemporary edge

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    12 Fast Facts About Irish Food

    Source: Irish Co-operative Organisation Society 

    Like our infographic? Download it here!

    1. Boxty

    Eat it at O’Holohan’s on the Barge, Belfast

    Like the sound of expertly prepared Irish food in a gorgeous environment? Then climb on board O’Holohan’s, moored at the Belfast Waterfront. This restaurant-on-a-barge is famed for its boxty: a traditional potato pancake, which it serves with pan-fried hake, organic veg and shellfish cream. 

    2. Home-smoked salmon

    Eat it at Delahunt, Dublin

    Bring on one of the best fish dishes in Dublin. This is a thing of brains and beauty: lapsang souchong home-smoked salmon, served in the incredible surroundings of a converted Victorian building on Dublin’s Camden Street. It’s the very essence of contemporary Irish cooking – creative, fresh AND delicious.

     

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    O'Holohan's, Belfast

    Boxty

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    The Woollen Mills, Dublin

    Coddle

    3. Coddle

    Eat it at The Woollen Mills, Dublin

    Perched on the edge of the River Liffey, overlooking the iconic arc of the Ha’penny Bridge, the Woollen Mills has a light, modern-industrial interior – a great counterpoint to a dish that dates back to the 1770s, Dublin coddle. Grab a seat upstairs at the window, look out on the rippling river, and enjoy a no-nonsense bowl of bacon, sausages, onion and potato. Honest, hearty and very Dublin.

    4. Seafood chowder

    Eat it at Canteen at the MAC Belfast

    In the super-cool open-brick surrounds of Belfast’s premier arts venue, MAC, you can enjoy one of Ireland’s most popular seafood dishes: seafood chowder. MAC’s version uses sustainable fish, and comes with Guinness and treacle bread. Come for the art, stay for the chowder.

    5. Cockles and mussels

    Eat it at The Exchequer, Dublin

    Fever-ridden Molly Malone wheeled her wheelbarrow around the Dublin streets selling these fresh local molluscs. But to dine on the cooked combination, you need to check out the Exchequer gastro pub and its gourmet version with spiced sausage, Bulmers cider and homemade bread. 

    6. Ulster Fry

    Eat it at St George’s Market, Belfast

    The pinnacle of fried breakfasts, head to the St George’s Market Bar and Grill in the city centre to taste an award-winning plate of sausages, bacon, potato farl, tomatoes, black and white pudding, and eggs. The secret? It’s all cooked in the same pan to let the flavours run riot. A winner, every time. 

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    Ulster fry

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    The Vintage Kitchen, Dublin

    Slaney River lamb

    7. Slaney River slow-roasted lamb

    Eat it at The Vintage Kitchen, Dublin

    Snuggled into beside Mulligan’s pub on Poolbeg Street is the Vintage Kitchen, a veritable mecca for Dublin’s foodies (such is its popularity, you must book well in advance for a weekend sitting). Bring along your own booze, bring along your own vinyl and enjoy an exemplary dish of Slaney River slow-roasted lamb. Delicious.

    8. Oysters

    Eat it at the Mourne Seafood Bar, Belfast

    Traditionally served with pints of Guinness, sample some of the finest at the Mourne Seafood Bar in Belfast. In this relaxed informal space, seafood takes centre stage. Try local oysters three ways: au naturel, Japanese-style or Rockefeller. Either way, they’re delicious, so get shucking. 

    9. A fresh fish supper

    Eat it at John Long’s, Belfast

    A philosophy of simple but impeccable fish and chips runs through this Belfast institution, which has been described by the Belfast Telegraph as “the holiest of holy culinary shrines”. Grab a space at a Formica table, order a cup of tea, and wait for some of the best fish and chips you’re ever likely to taste. 

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    Hatch and Sons, Dublin

    Waterford blaa

    10. The Waterford Blaa

    Eat it at Hatch & Sons, Dublin

    Waterford locals love their “blaa” – a soft bread roll introduced by the French Huguenots in the 17th century. Paired with dry-cured bacon, it’s a real delight. To try one in Dublin, head to the Georgian kitchen-café of Hatch & Sons on St Stephen’s Green. Go old school with rashers (strips of bacon), or take it upscale with spiced beef, rapeseed mayo, Coolea cheese and onion relish.