Son of a Bun is a street-food stop in Maccurtain Street (Victorian Quarter), Cork.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The signature Cork burger with house sauce and pickles - the combination of daily-fresh patty and fermented.
Address: 29 MacCurtain Street, Cork, T23 NX05
Cork's premier late-night halal kebab, open until 3am daily on Oliver Plunkett Street. Halal-certified with a sign clearly visible on the premises.
Order: Lamb doner in flatbread after midnight - Istanbul runs full quality until 3am.
Isabelle Sheridan's French-founded English Market stall, trading since 1992, which won Best Market Stall in County Cork. A counter of Continental.
Order: A quiche slice and a piece of French bread - the most French experience Cork can offer without flying to Brittany
Perched on the balcony above the English Market since 1994, the Farmgate is Cork's most storied lunch destination. The market traders supply the kitchen.
Order: Drisheen on buttered toast as a side to the daily special - a Cork food that has nearly disappeared from restaurant menus; the Farmgate serves it with conviction
Joe and Barbara Hegarty's French-Irish patisserie stall in the English Market, trading since 1996. Classically trained pastry chefs making handmade mousse.
Order: Seasonal mousse cake slice - the West Cork butter in the pastry base is detectable and makes a difference
A Cork city outpost of the Kerry seafood family that has been fishing and selling directly since 1963. The Patrick Street counter serves hot fish and chips.
Order: Fish and chips with Kerry-landed cod or haddock - the freshness margin over a city chip shop using frozen.
The 1788 covered market at Cork's culinary heart, with stalls passed down through generations. Tom Durcan Meats and O'Flynn's Sausages are the anchor trades.
Order: Sliced hot spiced beef from Tom Durcan's stall by the fountain - the benchmark of Cork food culture and Cork's oldest surviving street food
