Carrigan's Public House ★ 4.5
Carrigan's Public House on 3rd Avenue North downtown Birmingham keeps the kitchen open until 22:00 weeknights with the Irish whiskey shelf and a pub burger.
Try: Burger and Irish whiskey
Irish cuisine has shed its postwar reputation for boiled-everything cooking. The 21st-century Irish kitchen is built on what was always there: grass-fed Irish beef and lamb (the world's best, by many measures, because of the year-round grazing on the wet green pastures), Atlantic Coast seafood (oysters from Galway and Carlingford, mussels from Bantry Bay, lobster from West Cork, hake and monkfish from the Atlantic shelf), dairy from the green pastures (the butter, the buttermilk, the farmhouse cheeses from Cork and Tipperary), and an oat-and-barley tradition that anchors brown bread, porridge, and whiskey.
The cooking grammar uses long, slow technique on Irish produce. Slow-roasted lamb shoulder, beef cheek in stout, smoked salmon, brown crab, soda bread, colcannon (mashed potato with kale or cabbage), boxty (potato pancake), the Irish breakfast (rashers, sausage, pudding, beans, tomato, eggs, soda bread). Modern Irish chefs have brought serious technique to the table: JP McMahon at Aniar (Galway, Michelin), Mickael Viljanen at Chapter One (Dublin, Michelin), Tomas Hannon at Wild Honey Inn (Lisdoonvarna), Liath at Bray (Damien Grey, Michelin).
At the table, Irish food culture is split between the pub (Guinness, oysters, brown bread, fish and chips, traditional stew) and the restaurant (modern Irish cooking on Irish produce). Dublin, Cork, Galway, and Belfast all hold serious modern restaurant scenes; small-town gastropubs across the country lead in seafood and beef. Sunday lunch (roast or stew) is the family meal.
Regional variations
Dublin
Chapter One (Mickael Viljanen, Michelin), Liath (Damien Grey, Michelin), L'Ecrivain, the Greenhouse, Etto. Plus the pub tradition: oysters and Guinness at the Bridge 1859, the Long Hall, Mulligan's. The capital leads the modern Irish kitchen.
Cork and Munster
Ireland's food heartland. Ballymaloe House (Myrtle Allen's family-run hotel since 1964, the institution of modern Irish cooking), Greenes, the English Market in Cork city, the West Cork artisan-cheese tradition (Gubbeen, Durrus, Milleens), the West Cork seafood (Union Hall, Castletownbere).
Galway and the West
Aniar (JP McMahon, Michelin), Loam, Kai. Galway's oyster festival in September; the Wild Atlantic Way seafood from Connemara to Donegal; the Aran Islands dairy. The most ambitious regional scene outside Dublin.
Belfast and the North
OX (Michelin), Edo, Saphyre. Northern Irish food shares the broader Irish tradition with the addition of Ulster fry (the Northern breakfast with potato bread and soda farl) and Tayto crisps.
Defining irish dishes
- Irish stew
- Mutton or lamb shoulder stewed with potato, onion, carrot, and parsley. Simple, long-cooked, served with brown bread. The defining Irish home dish.
- Beef and Guinness stew
- Beef cheek or chuck braised in Guinness with onion, carrot, and thyme. Served with mashed potato or champ.
- Soda bread
- Wheat or wholemeal flour with buttermilk, soda, salt, and sometimes oats or raisins. Quick-leavened with no yeast. Served warm with butter.
- Boxty
- Potato pancake of grated raw potato, mashed potato, flour, and buttermilk. Cooked on a pan or griddle. Served with smoked salmon and sour cream as a starter.
- Colcannon / Champ
- Mashed potato with kale or cabbage (colcannon) or with scallions and butter (champ). The pub side dish.
- Irish breakfast
- Rashers (back bacon), Irish sausages, black pudding, white pudding, fried egg, grilled tomato, mushroom, baked beans, soda bread or toast, strong tea. The Ulster fry adds potato bread and soda farl.
- Oysters and Guinness
- Galway or Carlingford native oysters with brown bread, lemon, and a pint of Guinness. The Irish pub starter.
- Smoked salmon
- Wild or farmed Irish salmon, cold-smoked over oak or beechwood. Burren Smokehouse and Connemara Smokehouse are the artisan benchmarks.
- Cottage / Shepherd's pie
- Minced beef (cottage) or lamb (shepherd's) in gravy with onion and carrot, topped with mashed potato and baked golden. The Irish family dinner.
- Brown crab on soda bread
- Hand-picked brown crab meat mixed with mayonnaise and lemon, piled on toasted soda bread. The seafood starter at the modern Irish pubs.
- Bailey's cheesecake
- Cheesecake flavored with Bailey's Irish Cream. The dessert nobody admits to ordering but everybody finishes.
How to order
At a modern Irish restaurant, the tasting menu or the daily-special chalkboard is the right entry: 5-7 courses at the Dublin and Cork Michelin rooms, focused on Irish produce. At a pub, oysters and a pint of Guinness as the starter, Irish stew or beef and Guinness as the main, and a whiskey at the end. Sunday lunch at a country gastropub (roast beef, lamb, or pork with vegetables and Yorkshire puddings) is the traditional family meal. Brown bread arrives free with butter at most pubs and restaurants.
The rookie mistakes: ordering corned beef and cabbage in Ireland (it's an Irish-American invention from 19th-century New York; almost no one eats it in Ireland), assuming Irish food means potatoes only (the seafood and beef are the real stories), and assuming Guinness is brewed differently in Ireland (it isn't really, but the pint is treated more carefully at the source).
What to drink with it
Guinness is the national beer, but the Irish craft-beer scene (Galway Bay, Kinnegar, Whiplash, Wicklow Wolf) is now serious. Irish whiskey (Jameson, Bushmills, Redbreast, Green Spot, Yellow Spot, Teeling, Powers) is the spirit; the triple-distilled style is smoother than Scotch. Irish coffee (whiskey, sugar, hot coffee, lightly whipped cream) at the end of a meal. Bailey's Irish Cream as dessert pairing. Irish gin (Dingle, Drumshanbo Gunpowder) and the West Cork rum and absinthe distilleries round out the spirits. Wine lists at the modern Irish restaurants are increasingly serious; the country imports widely.
Where to eat it
Dublin for Chapter One, Liath, L'Ecrivain, the Greenhouse; Cork for Ballymaloe House and the English Market; Galway for Aniar, Loam, Kai, and the September oyster festival; Belfast for OX. West Cork (Skibbereen, Baltimore, Castletownbere) for seafood; the Burren and Clare coast for Wild Honey Inn; Kerry for Park Hotel Kenmare. Outside Ireland: New York (the Irish-American food tradition is the largest diaspora cuisine in America, with corned beef and cabbage as its anchor), Boston, Chicago, Toronto, Sydney, and Melbourne.
A short history
Irish cuisine carries the marks of the Great Famine (1845-1852), which collapsed the potato-dependent diet and triggered mass emigration. Postwar Irish food was austere and meat-heavy; the modernization started with Myrtle Allen at Ballymaloe House (1964) and Darina Allen at the Ballymaloe Cookery School (1983), both showcasing Irish produce. The Slow Food movement, the artisan-cheese revival in West Cork, and the modern restaurant scene in Dublin and Galway have rebuilt Ireland's food identity around what the country actually does best: grass-fed beef and lamb, Atlantic seafood, dairy.
Frequently asked
Do Irish people eat corned beef and cabbage?
Almost never. Corned beef and cabbage is an Irish-American dish from 19th-century New York, where Irish immigrants substituted cheap corned beef from Jewish butchers for the bacon-and-cabbage they ate at home. In Ireland the dish is bacon and cabbage (boiled gammon with cabbage and parsley sauce).
Is Guinness really better in Ireland?
Slightly. The brewing is now standardized worldwide, but Irish pulls are more careful (a proper pint is poured in two stages over 119.5 seconds, then settles before topping), and the kegs are fresher at the brewery's home country. The difference is real but small.
What's the best Irish seafood?
Galway oysters (native species, in season September to April) and West Cork lobster are the headlines. Mussels from Bantry Bay, smoked salmon from Connemara, and brown crab from Castletownbere are the broader regional anchors. Ireland's seafood is exported heavily; visiting the source is a revelation.
Irish by city
Irish in Birmingham
Carrigan's Public House ★ 4.1
Carrigan's Public House on 3rd Avenue North downtown is an intimate Irish-American pub with craft cocktails and a New American kitchen open six days a week.
Signature: Burger, Shepherd's pie, Irish whiskey flight
Irish in Chișinău
Brothers' Pub ★ 4.0
Brothers' Pub on Strada Mihai Eminescu in Chișinău is the Irish-style late pub that runs into the small hours, with craft beer taps and Ukrainian platters.
Try: Craft beers and Ukrainian meat platters
Irish in Cork
English Market ★ 4.8
The 1788 covered market at Cork's culinary heart, with stalls passed down through generations. Tom Durcan Meats and O'Flynn's Sausages are the anchor trades.
Order: Sliced hot spiced beef from Tom Durcan's stall by the fountain - the benchmark of Cork food culture and Cork's oldest surviving street food
Farmgate Cafe ★ 4.5
Perched above the English Market on its own gallery, the Farmgate Cafe serves Cork's most traditional dishes with produce bought from the stalls directly.
Signature: Tripe and drisheen, Seasonal market plate, Soda bread with Kerry butter
Farmgate Cafe ★ 4.5
Perched above the English Market on its own gallery, with produce bought from the stalls below each morning. Tripe, drisheen and soda bread are the anchors.
Order: Tripe and drisheen; Cork's native offal dish prepared as the city has always eaten it.
Tip: Arrive before noon or after 13:30 to get a table; the gallery fills quickly at peak lunch.
Irish in Dublin
Delahunt ★ 4.6
Delahunt on Camden Street in Dublin, Darren Free's modern Irish dining room with head chef Dermot Staunton inside a restored Joycean grocer.
Signature: Squab pigeon, Atlantic hake, Apple tarte fine
Order: The squab pigeon course and a glass of natural Riesling from the wine list.
Tip: Friday and Saturday book three weeks ahead. The upstairs bar serves the full menu and is the walk-up option.
Bastible 1 ★ ★ 4.6
Bastible on the South Circular Road corner at Leonard's, the Barry FitzGerald-owned one-Michelin-star neighbourhood room with head chef Killian Walsh.
Order: The set menu only, designed around what FitzGerald has from Irish growers and the Atlantic that week.
Tip: The bar seats book up later; if the dining room is gone, ask if the four counter seats are open for the same kitchen.
Spitalfields ★ 4.5
Spitalfields on The Coombe in Dublin's Liberties, a Michelin Bib Gourmand pub-set kitchen serving the city's most considered classical Irish menu.
Signature: Tom Crean's oyster stew, Slow-cooked beef cheek, Dublin coddle
Order: The seasonal stew with soda bread, and the coddle when it lands on the daily card.
Tip: Tuesday to Saturday dinner only, 17:00-21:00. Walk through the public bar and ask for the back dining room.
Irish in Galway
Aniar ★ 4.9
Aniar in Galway has held one Michelin star since 2012; JP McMahon serves tasting menus built on foraged herbs, cured west-coast fish and smoked meats.
Signature: Foraged herb and wild fish tasting courses
Order: The full tasting menu; courses change daily with what is foraged and landed
Tip: Book Tuesday to Saturday evenings; closed Sunday and Monday.
The Pullman at Glenlo Abbey ★ 4.8
The Pullman at Glenlo Abbey Galway earned its first Michelin star in 2026; Angelo Vagiotis serves seven Irish courses in two Orient Express carriages.
Signature: Seven-course seasonal tasting menu
Order: The seven-course tasting menu at €150; wine pairing at €90 adds depth across every course
Tip: The Wednesday-Sunday dinner service allows a long three-hour meal; Glenlo Abbey grounds are worth arriving early to walk.
Kai Restaurant ★ 4.7
Kai Restaurant in Galway earned a Michelin Green Star in 2024; Jess Murphy posts a daily-changing menu from the Murphys Moycullen farm each morning.
Signature: Daily fish plate, Farm-sourced seasonal vegetables
Order: Whatever the farm delivered that morning; the fish plate and the greens are always the point
Tip: Lunch is walk-in only from Tuesday to Saturday; dinner reservations are essential.
Irish in Granada
Hannigan and Sons ★ 3.8
Hannigan and Sons in Granada is the Cetti Meriem Irish pub running all-day breakfasts, Friday live music and Thursday karaoke for English-speakers.
Signature: Full Irish breakfast, Sunday roast, Beef and Guinness pie
Tip: The Irish breakfast runs all day; the kitchen quietens after dinner but the bar pours late.
Irish in Kilkenny
Lady Helen at Mount Juliet ★ 4.8
Lady Helen has held one Michelin star since 2013, chef John Kelly cooking modern Irish tasting menus at Mount Juliet Estate, 18km south of Kilkenny.
Signature: Modern Irish tasting menu
Order: Seasonal tasting menu drawing on the estate's produce and local Co. Kilkenny suppliers.
Tip: Overnight stays on the estate complete the experience; the house grounds and river walks are reward enough the next morning.
Lady Helen at Mount Juliet 1 ★ ★ 4.8
Lady Helen at Mount Juliet Estate has held one Michelin star since 2013, chef John Kelly serving modern Irish tasting menus 18km south of Kilkenny.
Order: Seasonal tasting menu built entirely on Irish produce from the estate and local suppliers.
Tip: Staying on the estate makes the dinner experience complete; room rates include access to the grounds and morning walks by the river.
Arán Artisan Bakery and Bistro ★ 4.5
Arán on Barrack Street is the most-awarded brunch address in Kilkenny, winner of Ireland's Best Brunch at the Georgina Campbell Irish Breakfast Awards.
Signature: Stone-baked sourdough, Seasonal brunch plates
Order: Stone-baked sourdough; the seasonal brunch plates that change with what the farm.
Tip: Closed Tuesday. Last brunch orders at 15:15. Private evening dining available with advance notice.
Irish in Ljubljana
Patrick's Irish Pub ★ 3.8
Patrick's keeps Guinness flowing and a small pub-food kitchen running until 02:00. The reliable late stop near the central bus station. A TableJourney pick.
Try: Pub food, late pints
Irish in Milwaukee
Swingin' Door Exchange ★ 4.2
Swingin' Door Exchange on East Michigan Street downtown is an Irish pub in the 1873 Mackie Building with reubens, shepherd's pie and cocktails since 1985.
Signature: Reuben sandwich, Shepherd's pie
Order: Reuben sandwich with corned beef and Swiss and a pint of Guinness.
Tip: Cash-friendly; downtown lunch line peaks 12:00-13:30 weekdays.
Irish in Mérida
Hennessy's Irish Pub ★ 4.0
Hennessy's Irish Pub on Paseo de Montejo Mérida runs Guinness, pub fare and the billiard room until 02:00 daily, the expat Centro fixture after dark.
Try: Pub fare + Guinness
Irish in New Orleans
Molly's at the Market ★ 4.3
Molly's at the Market in New Orleans is the Decatur Street dive bar by the French Market, open 10:00-03:00 daily, famous for its frozen Irish coffee.
Try: Frozen Irish coffee
Tip: Open 10:00 every day; frozen Irish coffee is the signature order and the room runs to 03:00 nightly.
Irish in Nice
Ma Nolan's ★ 4.0
Ma Nolan's on Rue Saint Francois de Paule in Vieux Nice runs Irish pub food and a live band stage every night until 02:00, the bookend for a Cours Saleya.
Try: Fish and chips, pies, burgers
Order: Fish and chips, beef and Guinness pie, or the Sunday roast through to 22:00.
Tip: Live bands every night from 22:00; the kitchen runs late until midnight on weekends.
Irish in Philadelphia
McGillin's Olde Ale House ★ 4.1
McGillin's Olde Ale House in Philadelphia: irish room. The 1860 Drury Street Irish tavern tucked down an alley between 13th and Juniper, the oldest.
Why locals love it: The 1860 Drury Street Irish tavern tucked down an alley between 13th and Juniper, the oldest continuously operating bar in Philadelphia.
Tip: Find Drury Street between 13th and Juniper. The McGillin family Real Ale is the order; the corned-beef sandwich the side.
Irish in Savannah
The Rail Pub ★ 4.2
The Rail on Congress runs as the city's reference Irish pub late, with a deep whiskey list and back-room darts. Local regulars and SCAD students.
Try: Whiskey list, draft beer (no kitchen)
Irish in Toronto
Allen's ★ 4.3
Allen's on the Danforth has run an Irish pub kitchen since 1987, 340 whiskies and 140 beers, the strip's longest pub two stops from Broadview station.
Signature: Irish pub fare, Irish whiskey flights
Order: A shepherd's pie or burger with a flight of Irish whiskey.
Tip: Walk-ins welcome. Live Irish music Tuesday and Friday nights; the back garden runs through summer.
Allen's ★ 4.3
Allen's on the Danforth has run an Irish pub kitchen since 1987, 340 whiskies and 100 VQA wines, the strip's longest-standing pub two stops east of Broadview.
Signature: Irish pub fare, Whiskey flights
Order: A shepherd's pie or burger with a flight of Irish whiskey.
Tip: Walk-ins welcome. Live Irish music Tuesday and Friday nights; the back garden runs through summer.
Irish in Tulsa
Kilkenny's Irish Pub ★ 3.9
Tulsa's long-running Irish pub on Cherry Street keeps a kitchen running to 12:45 in the morning and a long bar stocked with a proper pint selection, drawing.
Signature: Shepherd's pie, Fish and chips
Order: Shepherd's pie and a pint of Guinness on draft
Kilkenny's Irish Pub ★ 3.7
Cherry Street Irish pub since 1994 with imported Guinness, fish and chips, shepherd's pie, and weekend live traditional music sessions until 2am.
Irish in Venice
Devil's Forest Pub ★ 3.6
Devil's Forest Pub on Calle Stagneri near Rialto is one of the rare Irish-style late-night rooms in San Marco, open to 01:00 weeknights with pub plates.
Try: Pub burgers, nachos, late-night plates
Tip: Walk-in. One of the city's late closes; useful when the bacari have shut. Sports televised live.
The Irish Pub Venezia ★ 3.6
The Irish Pub Venezia in Cannaregio is the late-running Irish-style pub with a mixed Irish and craft tap list, one of the city's longer-hours rooms.
Try: Pub plates and Guinness
Tip: Walk-in. Late close (02:00). Italian craft selection rotates.
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