Bocelli Italian Kitchen and Wine Bar is an italian restaurant in City Centre, Cork.
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.
Must 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.
Address: Oliver Plunkett Street, Cork
A live-music pub on Oliver Plunkett Street with a kitchen running traditional Irish pub food from breakfast through evening. Irish music sessions seven.
Order: Traditional Irish stew; the kitchen keeps a rotating pot of the city's most accessible version.
Tip: Table service stops at 21:00; the music kicks off immediately after and the room transforms.
Two-floor Cork institution on Oliver Plunkett Street seven days a week, with English Market menus and a house coffee blend made exclusively for the bar.
Order: Daily market fish board with soda bread; changes with each morning's English Market delivery.
Tip: The lunch blackboard is shorter and better value than the dinner menu; arrive before 13:00 to get the fish.
An Irish-sourced rotisserie kitchen on Washington Street open from breakfast through dinner, with a French spit oven as the centrepiece. Casual tables, open.
Order: Porchetta rotisserie pork belly with seasonal sides; the spit runs from opening through close.
Tip: Weekend brunch is the least busy service; evenings fill quickly without a booking.
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.
A live-music pub on Oliver Plunkett Street with a kitchen running traditional Irish pub food from breakfast through evening. Irish music sessions seven.
Order: Traditional Irish stew; the kitchen keeps a rotating pot of the city's most accessible version.
Tip: Table service stops at 21:00; the music kicks off immediately after and the room transforms.
Two-floor Cork institution on Oliver Plunkett Street seven days a week, with English Market menus and a house coffee blend made exclusively for the bar.
Order: Daily market fish board with soda bread; changes with each morning's English Market delivery.
Tip: The lunch blackboard is shorter and better value than the dinner menu; arrive before 13:00 to get the fish.
An Irish-sourced rotisserie kitchen on Washington Street open from breakfast through dinner, with a French spit oven as the centrepiece. Casual tables, open.
Order: Porchetta rotisserie pork belly with seasonal sides; the spit runs from opening through close.
Tip: Weekend brunch is the least busy service; evenings fill quickly without a booking.
Cork's most important daytime room on Princes Street, with breakfast and lunch menus running on a Cork rhythm since the 1990s. Freshly baked goods, seasonal.
Order: Scones with Kerry butter; baked fresh each morning and usually sold out by 14:00.
Tip: Open Wednesday to Saturday only; check hours before crossing town.
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.
