Explore these colourful cuisines in these top 5 restaurant recommendations in Dublin, Cork and Galway …
KALDERO
THE CUISINE The vibrant flavours and colours of both Indian and Chinese cuisine have always been popular choices with Irish diners and thanks to chef Richie Castillo, the cuisine of the Philippines is gaining in popularity too. Kaldero brings all three cuisines together on one menu.
ON THE TABLE The menu is broken down into a selection of small plates and sharing mains, a formula that works equally well for groups or couples. Dynamite lumpia is a spicy take on the traditional Filipino spring roll while saag burrata pays homage to the classic Indian dish.
WHAT ELSE? Music at Kaldero is curated by Uly, an Irish-Filipino musician renowned for blending neo-soul, R&B, and indie-pop. Unit 4B, Stephen’s Green Shopping Centre, South King Street, Dublin 2, 01 478 2152; @kalderodublin.
KOREAN TABLE
THE CUISINE If there is one dish that has exploded in recent years, it has to be KFC, and by KFC, I mean Korean Fried Chicken, not the limp Colonel Sanders offering. As much as I love KFC, there is so much more to Korean cuisine than deliciously sticky chicken. Think bulgogi, bibimbap, kimchi-jjigae and a personal favourite, daktoritang, a spicy braised chicken and potato stew with gochujang.
ON THE TABLE The concise menu at Korean Table features many of the traditional dishes you would expect, including spicy gochujang bulgogi with tender aromatic beef, spring onions, red onions, carrot, and fried egg and butter kimchi fried rice with excellent homemade kimchi. You will also find a seafood pancake, bibimbap and dumpling and rice cake stew. Wine is priced from €28 to €60 and beer and soft drinks are also available.
WHAT ELSE? Korean Table is an award-winning restaurant that started at a food market in Dublin before moving to a permanent location in Stoneybatter. Korean Table, 50a Manor Street, Stoneybatter, Dublin 7, 085 127 5321; www.koreantablestoneybatter.com.
GURSHA
THE CUISINE The foundation of most Ethiopian meals is injera, a large, circular pancake-like bread made from a slowly fermented teff flour batter. It is somewhat spongy (in a good way), with a mild tangy flavour, and even better, it’s basically a superfood. Native to Ethiopia, teff is naturally gluten-free, and contains obscene amounts of calcium, iron and protein. Injera is usually served with a selection of dishes, including brightly coloured vegetables, lentil or chickpea stews, cubed meat or wat. Wat is a spicy Ethiopian stew, with doro wat (chicken stew) being one of the most widely known.
ON THE TABLE Gursha is an Ethiopian supper club, meaning that a fixed price (€29.90) is charged when you book, which includes a main course, dessert and coffee. The menu is centred on the injera as mentioned above, served with your choice of main, with plenty of vegetarian and vegan options. Doro wat consists of chicken and onion simmered in berbere spices, served with homemade cottage cheese and boiled eggs, while shiro wat is a dish of ground split peas with garlic and onion in berbere sauce. Traditionally, the injera is used as a utensil to scoop up your food, so using cutlery is entirely optional. This is hearty, delicious, accidentally healthy food.
WHAT ELSE? Gursha also offers a takeaway service. Gursha, 7a Poolbeg Street, Dublin 2; www.gursha.ie.
IZZ CAFÉ
THE CUISINE The food of Palestine and the Middle East is comforting, healthy and most importantly, rich in flavour. The cuisine revolves around fresh produce, plentiful vegetables, citrus, spices such as sumac and za’atar and of course, olive oil. Think pillowy breads, vibrant vegetables, creamy hummus and labneh, and my favourite, mujadara, a homely pilaf of lentils, rice and crispy onion with gentle spices.
ON THE TABLE Claudia Roden may have been the pioneer and Yotam Ottolenghi may have made Middle Eastern food mainstream, but husband and wife duo Eman and Izzedeen (Izz) Alkarajeh brought it to Cork. From the vine leaves to the babaganoush, the tabbouleh to the dates, this is authentic food, cooked from the heart that’s perfect for sharing.
WHAT ELSE? Eman, Izz and their children spent one year in direct provision before launching their business at Douglas Farmers Market. It was an instant hit, and the rest, as they say, is history. Izz Café, 13-14 Georges Quay, Cork, 021 229 0689; www.izz.ie.
ALMA
THE CUISINE Portuguese food will undoubtedly feel familiar to Irish palates given our love for the country as a getaway destination. Seafood dishes are plentiful, as are hearty rice dishes infused with plenty of garlic and aromatics, not forgetting the famous Pastel de Nata (custard tart) to finish.
ON THE TABLE The menu at Alma features Portuguese-inspired dishes that blend global influences, including flavours from Mozambique, Brazil and Goa. Main courses include options like pan-fried hake served with a hearty stew of white beans, chorizo, clams, and mussels. Another highlight is the duck rice, which consists of slowcooked duck leg and rice infused with aromatic spices, chorizo, bacon, and carrots, accompanied by a mildly spiced chilli and orange sauce, garnished with black olive flakes.
WHAT ELSE? Alma, which translates to “soul”, also offers a selection of fine Portuguese wines to accompany the dishes. Alma, Unit 1, Lydon Court, Galway, 085 277 6918; www.almagalway.ie.
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