Bocelli Italian Kitchen is an italian restaurant in City Centre, Cork.
An Oliver Plunkett Street Italian running house-made pasta alongside a rotating seasonal board of Italian-inspired mains, with a sommelier available to guide.
Must order: Feather blade beef stroganoff; the dish that has built the restaurant's returning-customer rate.
Tip: The feather blade stroganoff is made in limited quantity; ask about availability when booking.
Address: Oliver Plunkett Street, Cork
Takashi Miyazaki's relaxed second act: handmade buckwheat noodles, rice bowls and small sharing plates with a focused natural wine list, Wednesday through.
Order: Handmade teuchi soba with ume plum and wakame; the dish that best explains what Miyazaki is doing in this format.
Tip: Bookings open on a short lead; Wednesday evenings are the least contested.
The whiskey bar side of the Bodega building on Cornmarket Street, with a curated Irish whiskey flight programme and a kitchen running pub classics until late.
Order: Irish whiskey flight with a seasonal pub plate; the whiskey list is the most curated on Cornmarket Street.
Tip: The whiskey guide is on hand from Thursday through Sunday evenings; request the flight pairing menu.
Cork city's dedicated Italian kitchen with house pasta and a seasonal board. An in-house wine expert is available for pairing guidance on the Italian list.
Order: House-made pasta of the day with Italian wine pairing from the sommelier.
Tip: Ask the sommelier for a half-glass pairing if you're ordering multiple courses.
MacCurtain Street's foremost cocktail and small plates bar, where a changing menu of local-forage cocktails sits alongside Irish seasonal plates.
Order: Seasonal small plates with one of the sixteen cocktails made with local foragers and farmers.
Tip: The cocktail list changes quarterly; the Friday early-evening period before 19:00 is the quietest.
Takashi Miyazaki's relaxed second act: handmade buckwheat noodles, rice bowls and small sharing plates with a focused natural wine list, Wednesday through.
Order: Handmade teuchi soba with ume plum and wakame; the dish that best explains what Miyazaki is doing in this format.
Tip: Bookings open on a short lead; Wednesday evenings are the least contested.
The whiskey bar side of the Bodega building on Cornmarket Street, with a curated Irish whiskey flight programme and a kitchen running pub classics until late.
Order: Irish whiskey flight with a seasonal pub plate; the whiskey list is the most curated on Cornmarket Street.
Tip: The whiskey guide is on hand from Thursday through Sunday evenings; request the flight pairing menu.
A workers cooperative on Sullivan's Quay running one of Ireland's longest-established vegetarian restaurants alongside a wholefood store and deli.
Order: Daily hot vegetarian plate with wholefood sides; the menu changes daily with seasonal produce.
Tip: Open Monday through Saturday only; the deli closes before the restaurant.
Cork city's dedicated Italian kitchen with house pasta and a seasonal board. An in-house wine expert is available for pairing guidance on the Italian list.
Order: House-made pasta of the day with Italian wine pairing from the sommelier.
Tip: Ask the sommelier for a half-glass pairing if you're ordering multiple courses.
A converted waterfall-backed Cork warehouse on MacCurtain Street with menus built on English Market sourcing, local beef and seasonal Irish produce.
Order: Steak on the Stone; prime Irish beef cooked to your preference on a heated lava stone at the table.
Tip: Waterfall tables on the ground floor are the most atmospheric; request when booking.
