The Hi-B Bar is a traditional pub restaurant in City Centre, Cork.
The O'Donnell family's pub since 1924, with a no-mobile-phones policy that ensures it never appears in anyone's Instagram feed. Cork's most authentic pub.
Why locals love it: No website, no social media, no phone answered; the no-phones policy inside means no Instagram photos shared; only found by locals who know the door
Address: 108 Oliver Plunkett Street, Cork
Cork's longest-running wine bar in a candlelit room at 126 Oliver Plunkett Street. €5-6 glasses of European wine at pub pricing, simple tapas, retro.
Why locals love it: Thursday-Saturday only opening; minimal outdoor signage; the candlelit interior is invisible from the street in daylight; only word-of-mouth brings first-time visitors
Cork's most important wine venue, rated number one by Star Wine List for two consecutive years. The grower Champagne list and pet-nat selection have no.
Why locals love it: No kitchen, no food menu - the absence of a food programme means most dining guides omit it entirely; operates as a wine shop by day and evening bar after 16:00
The most atmospheric specialty coffee in Cork, built in an 80-year-old Clyde Shipping building on the Brian Boru Bridge. SOMA beans, guest grinder rotating.
Why locals love it: Glass building on the bridge is visible but looks like a kiosk; locals cycle over it daily without registering it as a specialty coffee destination
Cork's longest-running wine bar in a candlelit room at 126 Oliver Plunkett Street. €5-6 glasses of European wine at pub pricing, simple tapas, retro.
Why locals love it: Thursday-Saturday only opening; minimal outdoor signage; the candlelit interior is invisible from the street in daylight; only word-of-mouth brings first-time visitors
Sheila Fitzpatrick's 1997 bread counter claims the largest handmade bread range in Ireland. Syrian flatbread alongside organic sourdough and certified.
Why locals love it: Inside the English Market, which visitors treat as a building rather than a destination for individual stalls; the bread counter is often missed by those heading to Tom Durcan's meat stall
Cork's most celebrated natural wine destination - a cave-a-manger with a 400-bottle organic list and the most expert natural wine staff in Munster.
Why locals love it: Union Quay is east of the tourist corridor; the frontage is understated; walk-in only most evenings means no advance publicity; the wine-only format means it doesn't appear in standard dining guides
The last remaining retailer of tripe and drisheen in Ireland, trading in the English Market. Drisheen is a blood sausage unique to Cork - a peppery, crumbly.
Why locals love it: The product (tripe and drisheen) is so distinctively Cork that most non-Cork visitors walk past assuming it is not for them; a critical piece of Irish food heritage disappearing nationally
