The Bodega is an irish pub dining restaurant in City Centre, Cork.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Weekend bottomless brunch with Irish whiskey on the side; a Cork institution on its busiest days.
Tip: Bottomless brunch runs Saturday and Sunday noon to 16:00; book ahead.
Address: 44-45 Cornmarket Street, Cork, T12 W27H
A Victorian corn market converted into Cork's most reliable steakhouse and seafood room on Cornmarket Street. The Sunday roast consistently fills the venue.
Order: Baked crab mornay; a Cork comfort dish done at a higher level than anywhere else in the city.
Tip: Sunday roast is Cork's most booked weekend lunch; reserve at least a week ahead.
A Cork seafood counter backed by the Quinlan family's own fishing fleet and smokehouse in Kerry. The fish and chips, smoked salmon platter and fresh oysters.
Order: Fish and chips with house-made tartare; the Quinlan family own the fishing boats and the quality shows.
Tip: Go at lunchtime on a weekday; evening queues are longer and the catch is the same.
A long-running Cork grill on Washington Street covering breakfast, brunch, lunch and dinner in a relaxed all-day format. Irish beef and market fish are core.
Order: Weekend brunch with Irish eggs, soda bread and local sausages.
An Oliver Plunkett Street Italian running house-made pasta alongside a rotating seasonal board of Italian-inspired mains, with a sommelier available to guide.
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.
Cork's long-running halal Indian on MacCurtain Street, open evenings from 17:00 with a late kitchen running to 01:00 or 03:15 at weekends. Since 1999.
Order: Lamb biryani; the kitchen's anchor dish for over two decades.
Tip: Closes early on Mondays and Tuesdays compared to weekend hours; call ahead for late-night visit.
A Victorian corn market converted into Cork's most reliable steakhouse and seafood room on Cornmarket Street. The Sunday roast consistently fills the venue.
Order: Baked crab mornay; a Cork comfort dish done at a higher level than anywhere else in the city.
Tip: Sunday roast is Cork's most booked weekend lunch; reserve at least a week ahead.
A Cork seafood counter backed by the Quinlan family's own fishing fleet and smokehouse in Kerry. The fish and chips, smoked salmon platter and fresh oysters.
Order: Fish and chips with house-made tartare; the Quinlan family own the fishing boats and the quality shows.
Tip: Go at lunchtime on a weekday; evening queues are longer and the catch is the same.
A long-running Cork grill on Washington Street covering breakfast, brunch, lunch and dinner in a relaxed all-day format. Irish beef and market fish are core.
Order: Weekend brunch with Irish eggs, soda bread and local sausages.
An Oliver Plunkett Street Italian running house-made pasta alongside a rotating seasonal board of Italian-inspired mains, with a sommelier available to guide.
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.
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.
