Nash 19 is an irish daytime restaurant in English Market Quarter, Cork.
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.
Must 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.
Address: 19 Princes Street, Cork
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.
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.
Cork's smokehouse and nano-brewery on Oliver Plunkett Street, with ribs, brisket and wood-grilled meats matched to in-house beers made to German Purity Law.
Order: Slow smoked baby back ribs with house-brewed pale ale; the ribs need the full smoke time, so arrive by 19:30.
Tip: Book a table; the room is small and the regulars know when to show up.
Cork's most decorated burger counter, with Aberdeen Angus beef freshly minced daily and a monthly-rotating special alongside the classic smash format.
Order: Classic smash burger with Aberdeen Angus beef minced daily and hand-cut fries.
Tip: Queue forms early at lunchtime on Fridays; the monthly special sells out mid-week.
Takashi Miyazaki's cash-only takeaway on Evergreen Street, running a tight Tuesday to Sunday lunchtime and evening service. The kitchen is tiny, the queue.
Order: Tonkatsu or ramen; both are prepared to a standard that would hold in Japan.
Tip: Cash only; no cards accepted. Open 13:00 to 15:30 and 17:00 to 21:00; closed Monday.
A converted riverside warehouse with over thirty-five food and drink vendors, running Korean street food, Venezuelan arepas, Brazilian churrasco, Italian.
Order: Korean fried chicken from the Korean stall; the heat level is honest and the portions are generous.
Tip: Go on a weekday lunchtime for a shorter queue at the most popular stalls.
A daytime room behind Brown Thomas on Caroline Street, winner of Best Brunch Destination at the Georgina Campbell Irish Food and Hospitality Awards 2025.
Order: Weekend brunch plate with house granola and seasonal fruit; Best Brunch Destination at the Georgina Campbell 2025 awards.
Tip: Book a table for weekend brunch; walk-in seats are rare from 10:30 on Saturdays.
