A yeast-free quick bread leavened with bicarbonate of soda reacting against buttermilk, baked in 45 minutes with a cross cut into the top. The Irish kitchen bread, every day for two hundred years.
Where to eat it: 8 restaurants across 2 cities.
Soda bread became the Irish household loaf in the 1840s when bicarbonate of soda arrived in Ireland, giving cooks a quick yeast-free leavener for the rough wheat available to small farms. The brown soda variant uses wholemeal and was the working everyday loaf; the white soda variant arrived later. The cross cut into the top was practical (helps the loaf bake evenly) and superstitious (lets the fairies out). Today every Dublin restaurant serves a brown soda variant with butter; the Brazen Head, the Bretzel Bakery and the Winding Stair bake the city's references.
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Common allergens: Gluten, Dairy
Tip from the editors. Do not overwork the dough; the cross-cut and the quick bake are the secret. Mix once and shape; do not knead like a yeast bread.
The Winding Stair on Ormond Quay in Dublin 1, Elaine Murphy's upstairs dining room above the bookshop overlooking the Ha'penny Bridge and the Liffey.
OrderSmoked Burren salmon, then a bowl of Irish stew with brown bread.
TipWindow seats face the Ha'penny Bridge; book three weeks ahead for the four river-view tables. Walk through the bookshop and up.
Spitalfields on The Coombe in Dublin's Liberties, a Michelin Bib Gourmand pub-set kitchen serving the city's most considered classical Irish menu.
OrderThe seasonal stew with soda bread, and the coddle when it lands on the daily card.
TipTuesday to Saturday dinner only, 17:00-21:00. Walk through the public bar and ask for the back dining room.
The Brazen Head on Bridge Street Lower in Dublin 8, established 1198 as Ireland's oldest pub, the present 1754 coaching inn serves Irish stew and trad.
DrinkGuinness with an Irish stew
FoodFull Irish pub kitchen, food to 21:00
TipFood served until 21:00 daily; nightly trad music sessions from 21:00. The back snug holds eight; the courtyard runs summer only.
Bewley's Cafe on Grafton Street in Dublin, the Ernest Bewley grand cafe since 1927, restored across three floors, the city's heritage tea-room and lunch room.
OrderThe Bewley's house blend coffee and a sticky bun; an afternoon cream tea upstairs.
DrinkBewley's coffee blend
TipThree floors; the first floor is the historic Harry Clarke window room. The basement Theatre cafe runs lunchtime plays.
Galway Saturday Market beside St Nicholas Church is the best budget food event; hot crepes, samosas and soups from under €5 in a 130-stall weekly gathering.
OrderBuckwheat galette with smoked salmon, a cup of Atlantic chowder and a country loaf: under €15 total
McCambridges on Shop Street Galway is the city deli with the widest Irish artisan range; the cheese counter, smoked fish and baked goods are best-in-class.
Dela on Dominick Street Galway serves weekend brunch from 10am; the sourdough toast with local eggs and seasonal farm vegetables is the standout dish.
OrderDark rye with cultured butter and seasonal compote, followed by grain porridge with Connacht honey
Ard Bia at Nimmos on Spanish Arch Galway serves brunch in a medieval stone room; the organic egg dishes and seasonal salads make it the most scenic brunch.
OrderWild Atlantic smoked salmon on house soda bread with creme fraiche on the river terrace
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