Tourism and Travel Commons^™

Richmond Restaurant Menu 2017, Richmond

Menus of the 21st Century

Richmond Restaurant based in Portobello Dublin offers up an array of contemporary cooking from Head Chef David O'Byrne formerly of Mulberry Gardens & La Mere Zou.

Together with Owner and Manager Russell Wilde formerly of The Butcher Grill & Cafe Bar Deli, each bring their expertise in the restaurant business to the fore.

The Pepperpot Powerscourt Menu 2017, The Pepperpot

Menus of the 21st Century

The Pepper Pot, on the second floor, specialises in homemade organic food and only uses seasonal stock in their delicious recipes. With a versatile menu offering gluten free options and a delicious range of sandwiches, soups, breads and cakes, The Pepper Pot has something for everyone.

Two Boys Brew Weekend Brunch Menu 2017, Two Boys Brew

Menus of the 21st Century

TWO|BOYS|BREW is a speciality coffee and food space located at 375 North Circular Road in Dublin 7, open seven days a week for breakfast, brunch and ...

Firehouse Bakery And Bread School Menus 2017, Firehouse Bakery

Menus of the 21st Century

At the Firehouse bakery bread really is king. Each day loaves are hand crafted and freshly baked, from crusty sourdoughs to slow proved yeasted breads. With an open plan bakery everything that we do is on show for all to see. For us real bread is bread that has nothing to hide.

Each morning you can sit and watch the bakers work as they prepare and bake hand crafted breads and pastries. Throughout the day our wood fired oven will offer up pizzas and flat breads served along with soups and sandwiches. Everything that we offer is made by our …

Hang Dai Menu 2017, Hang Dai

Menus of the 21st Century

Hang Dai is a welcome change from the bog-standard Chinese restaurant. They’ve kept the fun of a friendly feast and made it different and more delicious. It’s not quite a full reprieve for an amazing 4,500-year-old food culture, but it’s a good start.

Irish Times

Mayfield Restaurant Breakfast Menu 2017, Mayfield Restaurant

Menus of the 21st Century

Mayfield began in April 2010 when Kevin T Byrne and Kevin D Byrne (yes – two owners with the same name!) opened their door on Terenure Road North in Dublin.

The small building was originally a butchers shop from the early 1900’s. Already rich with character this was retained and built on using vintage tables and chairs. In 2013 the opportunity arose to expand and taking the risk they moved the restaurant into the large adjoining premises, turning the original space into a take-out deli.

Entering Mayfield you are greeted with a gift retail space full of scarves, housewares, cards …

Mr Fox Wine List 2017, Mr Fox

Menus of the 21st Century

After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.

At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.

Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.

We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.

We look forward to welcoming you soon in Mr Fox.

Mr Fox Lunch And Pre Theatre Menu 2017, Mr Fox

Menus of the 21st Century

After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.

At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.

Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.

We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.

We look forward to welcoming you soon in Mr Fox.

O'Grady's On The Pier A La Carte Menu 2017, O'Grady's On The Pier

Menus of the 21st Century

In a stunning position, with views over the harbour and beach to distant mountains, Michael O’Grady’s charming seafood restaurant is a lovely spot on a fine summer’s day, with pretty blue and yellow tables set up outside the restaurant, and old boats around the harbour adding to the atmosphere – and, understandably, it’s very popular among Galway diners.” Ireland Guide

Paradiso Restaurant Pre Theatre Menu 2017, Paradiso Restaurant

Menus of the 21st Century

First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.

Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger …

Pho Viet Menu 2017, Pho Viet

Menus of the 21st Century

It has always been my dream to introduce Vietnamese food to my Dublin neighbours. We moved to Ireland from Vietnam in the 1970’s.

I have always felt that others would love Vietnamese food and for years I’ve had a strong desire to share this rich part of my culture. On 12-12-12 at 12 noon I was given the chance to open one of the first Vietnamese restaurants in Ireland.

In our first year, we’ve been very pleased by the buzz and excitement generated amongst food critics and bloggers visiting our restaurant. We are glad that so many others are enjoying …

Pickle Restaurant A La Carte Menu 2017, Pickle Restaurant

Menus of the 21st Century

Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food…

Pickle Restaurant Lunch Menu 2017, Pickle Restaurant

Menus of the 21st Century

Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food.

Sage Restaurant Weekend Lunch 2017, Sage Restaurant

Menus of the 21st Century

“Culinary expression of great produce sourced from within 12 miles of our front door””

Our 12Mile ethos ensures that our menus reflect the seasons. Menus change regularly, often daily, to enable us to continue to work with our 12Mile producers and growers.

Teach An Tae Inis Oirr Menu 2017, Teach An Tae

Menus of the 21st Century

Alissa & Michael Donoghue opened the door of the family home, built in the 1800’s, as the Aran Café & Tea Rooms in 2005. Though Michael’s family goes back for unknown generations on Inisheer, Alissa is an American ‘blow-in’ who was visiting the island with her grandparents when she and Michael first met. Michael served her tea and porter cake in these same rooms, and the rest, as they say, is history. Michael grows a large garden made with seaweed and sand in the island tradition, and raises free-ranging hens and ducks for their fresh eggs. Michael’s mother has taught …

The Muddlers Club Restaurant Menu 2017, The Muddlers Club Restaurant

Menus of the 21st Century

The Muddler's Club feels like a club in the old sense. Being tucked away between Waring Street and Exchange Place, the place is a proper hide-out. There's a comforting informality to its exclusivity and the warm welcome of Barry, the manager, sets a behavioural pattern which trickles through to the rest of the staff.

It's a hospitable place with a bar at the entrance end and full-on kitchen views in the dining room - like a smaller, more stylish version of Nick's Warehouse.

The quality follows through to the menu. The lunch menu reflects the tones from nearby Ox, where …

Balloo House Wine List 2017, Balloo House

Menus of the 21st Century

With a rich 400 year history, Balloo House tempts you with two very different culinary experiences under the same roof. Casual dining and classic pub grub downstairs and a luxurious upstairs restaurant for weekend and private dining.

Balloo House Sunday Lunch Menu 2017, Balloo House

Menus of the 21st Century

With a rich 400 year history, Balloo House tempts you with two very different culinary experiences under the same roof. Casual dining and classic pub grub downstairs and a luxurious upstairs restaurant for weekend and private dining.

Balloo House Afternoon Tea Menu 2017, Balloo House

Menus of the 21st Century

With a rich 400 year history, Balloo House tempts you with two very different culinary experiences under the same roof. Casual dining and classic pub grub downstairs and a luxurious upstairs restaurant for weekend and private dining.

Campagne Kilkenny Dessert Menu 2017, Campagne

Menus of the 21st Century

Campagne restaurant in Kilkenny city opened in 2008. The emphasis has been to serve food based on high-quality seasonal produce with French influences in a relaxed and comfortable dining area.

Located under the old railway arches on Gas House Lane, Campagne boasts a stylish interior featuring oak flooring, curved banquette leather seating and modern paintings depicting rural life by kilkenny artist Catherine Barron.

Campagne has been awarded many prestigious awards on a national and international level, most notably one Michelin star status in September 2013.

Cava Bodega Galway Menu 2017, Cava Bodega

Menus of the 21st Century

Situated on Middle Street in Galway city, the award-winning Cava Bodega showcases the very best of Spanish food and wine, in particular the global phenomena of tapas.

JP and Drigín first opened Cava in 2008 in Dominick Street and relocated to Middle Street in 2013. With the relocation came an opportunity to invigorate the restaurant. JP, working with local farmers and artisan producers, created a new focused menu taking the best from local and Iberian influences. Drigin designed a contemporary space with a strong focus on exposed and reclaimed materials to match the colourful and lively atmosphere of Cava. And …

Chez Hans Weekday Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.

Chez Hans Group Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.

Chez Hans Dessert Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.

Crawford Gallery Cafe Tea Coffee And Cake Menu 2017, Crawford Gallery Cafe

Menus of the 21st Century

Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.

The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic mix of …

Crawford Gallery Cafe Lunch Menu 2017, Crawford Gallery Cafe

Menus of the 21st Century

Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.

The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic mix of …

Deanes Eipic Vegetarian Sixty Pound Menu 2017, Deanes Eipic

Menus of the 21st Century

Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.

Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and …

Farmgate Restaurant & Country Store Lunch Take Away Menu 2017, Farmgate Restaurant

Menus of the 21st Century

n 1983 Mar�g O'Brien established Farmgate in Midleton, Co. Cork as a small food shop specialising in local, seasonal, fresh produce. In 1988 it expanded to a larger premises to develop, along with its shop, the now renowned Farmgate Restaurant and Bakery. A generation later Mar�g is now joined by her daughter, Sally O'Brien to further continue this well loved concept. Farmgate is supported and loved, particularly by local patrons, and has now become a national and international landmark. The concept is based on Regional food, supporting in particular local producers. Cheeses are local; duck is free-range; lamb and beef …

Fishy Fishy Restaurant Kinsale Menu 2017, Fishy Fishy Restaurant

Menus of the 21st Century

Fishy Fishy Restaurant Kinsale, is an award-winning restaurant run by husband and wife team Martin & Marie Shanahan who are totally passionate about what they do.

Chef Martin Shanahan knows a thing or two about fish. His passion for seafood saw them open their original Kinsale Gourmet Store in 1990. A fish shop and deli in one, it regularly had queues of diners vying to be seated. This roaring success led them to expand the business and finally culminated in the opening of their Fishy Fishy Restaurant.

Martin's background as a fishmonger ensures that the restaurant is supplied with only …

Global Village Restaurant Dingle Wine List 2017, Global Village Dingle

Menus of the 21st Century

Modern methods, touched by tradition, bring the purest local ingredients to life in a harmony of taste and tone.

The kitchen is the centre of our creation, bringing together the classic and the modern to craft the tastes of today.

Our restaurant is warm, relaxed and welcoming.