irish traveller cuisine

Trending Post : 52 Best Things to do in Ireland

Traditional Irish Food: 28 Must-Try Dishes When you Visit Ireland

If you planning a trip to Ireland and wondering, “What is the food like in Ireland ” or “Are there any traditional dishes that I should try” we have you covered!

What comes to mind when you think of traditional Irish food? Maybe it’s a hearty stew, the creaminess of a fresh chowder, or the crunch of a crispy potato pancake. It’s hard to narrow it down, isn’t it?

Ads are how we pay our bills and keep our blog free for you to enjoy. We also use affiliate links; if you make a purchase through them, we may receive a small commission at no cost to you.

Are you ready to explore Ireland’s rich culinary traditions? Let’s take a tasteful journey through the must-try Irish dishes that are sure to make your mouth water.

This article will guide you through the best of Irish cuisine, enriching your palette and possibly your cooking repertoire. Alongside each dish, we’ll share interesting facts, anecdotes, and tips – not only on how to enjoy these dishes, but also on where to find the authentic tastes of Ireland.

Tip: Eat in Local Homes

If you want a truly traditional Ireland foodie experience, be sure to check out websites like EatWith . They allow you to connect with locals but also provide an opportunity to meet fellow travelers who have booked the same dinner or at-home cooking class. 

Traditional Irish Food You Must Try!

Irish stew (stobhach).

Irish stew is a warm and hearty dish that combines lamb, potatoes, carrots, onions, and herbs, all cooked slowly to ensure the flavors blend perfectly.

It’s the national dish of Ireland , which makes it a big deal in Irish cuisine. It has a long history, originally made with mutton and whatever root vegetables were available. Today, you’re more likely to find it made with tender lamb and a variety of vegetables, showing how the classic has evolved.

Irish stew is a must, especially with a side of Irish soda bread or crusty bread to absorb all that delicious broth. Whether you’re in a pub or a restaurant in Ireland, you’ll find this iconic dish ready to warm you up.

Soda bread is a classic Irish bread that’s soft, crumbly, and super easy to make. It’s made with just flour, baking soda, salt, and buttermilk. What’s cool about it is the distinctive cross cut on the top. It’s not just for looks; it helps release steam and, according to old Irish tradition, wards off evil spirits.

It’s one of Ireland’s most popular breads, and you’ll see why once you try it. You can find soda bread in all sorts of varieties like white, brown, whole wheat and even fruit, each with its own special flavor.

Looking for this bread? It’s everywhere in Ireland – bakeries, grocery stores and cafes. But if you’re feeling adventurous, making it at home is a breeze. You only need a few ingredients and a little time to bake a loaf of this delicious bread yourself.

Fish N Chips

Fish and Chips holds a special place in Irish culinary heritage, tracing its roots back to the late 19th century. Some say they were brought to Ireland by Italian immigrant families others say it came from Portugal. Either way, this dish quickly became a staple across Ireland’s coastal towns and bustling cities.

The marriage of flaky cod, encased in a golden batter, and hearty chips speaks to the nation’s love for simple yet hearty fare. Referred to affectionately as “One and One,” Fish and Chips embodies the warmth and tradition of Irish cuisine, inviting locals and visitors alike to savor its delicious history.

If you spend any time in Dublin and are interested in fish and chips , I highly recommend Beshoff. They even offer a gluten free version.

Black and White Pudding

Black and white puddings are the heart and soul of the Irish breakfast, each offering a unique taste. Black pudding, with its rich blood content, has a dark color and deep flavor. White pudding, without blood, has a lighter taste. Both are made with meat, fat, oatmeal, and fillers such as bread or potatoes, making them tasty treats.

These puddings go beyond breakfast and add flavor to a variety of meals. They’re a must-try for anyone who wants to get a taste of Irish culinary traditions.

Want to try them? You’ll find black and white pudding everywhere in Ireland, from butchers to supermarkets and at restaurants.

Mushy peas have earned popularity in Ireland for their comforting taste and rich history. Originating from the UK, they became a staple in Irish cuisine due to their affordability and versatility. The “mushy” texture results from boiling marrowfat peas until soft, creating a hearty accompaniment to traditional dishes.

Fun Fact: corned beef and cabbage is not a dish that is traditional in Ireland. 

Irish Apple Cake

This dessert is a real treat that blends the sweet taste of apples with the rich flavors of butter, sugar, eggs, and flour. It comes out moist, fluffy, and just perfect. To make it even more delicious, it’s seasoned with cinnamon, nutmeg, and cloves to give it that warm, fuzzy feeling we all love.

But wait, there’s more! You can dress this cake up with a crunchy sprinkle topping or a sweet glaze. This adds a fun texture, and an extra layer of yummy in every bite.

When it comes to serving, this cake loves company. Add a little whipped cream or a dollop of vanilla sauce, and you’ve got a dessert that’s hard to resist.

And here’s the best part: finding this classic Irish dessert is easy. Bakeries, grocery stores and cafes all over Ireland sell it. If you spend any time in Dublin, make sure to head to Queen of Tarts (Cows Lane, Temple Bar, Dublin 8) for the best apple cake!

Irish Seafood Chowder

Irish Seafood Chowder is like a big, warm hug in a bowl. It’s packed with all kinds of seafood like salmon, cod, haddock, mussels, clams, and prawns. Then it gets even better because it’s made creamy with potatoes, onions, celery, garlic, stock, milk, cream, and some herbs. This mix creates a super comforting and tasty soup.

It’s seasoned just right with salt, pepper and a little paprika for that extra kick. It’s garnished with chopped parsley or chives to make it look as fresh and inviting as it tastes.

Irish Seafood Chowder is a big part of what makes coastal Ireland special. It showcases the country’s love of seafood and its tradition of cooking hearty, flavorful dishes. If you’re near the coast such as in Westport , head to The West (Bridge St, Cahernamart, Westport, Co. Mayo) for the best seafood chowder. It is a must-try in seafood restaurants that know exactly how to make it shine.

Shepherd’s Pie

Shepherd’s pie is a hearty baked dish that’s all about comfort food. Imagine a layer of ground lamb mixed with onions, carrots, peas and a tasty gravy. Then it’s all topped with a soft, creamy mashed potato crust. Swap the lamb for beef and you’ve got a cottage pie. It’s a small change with a big difference in name!

This dish may have started its journey in England, but it’s found a second home in Ireland, where it’s become super popular. People love it for its rich flavor and because it’s a clever way to use up leftover meat and potatoes. Talk about tasty recycling!

Shepherd’s pie is the ultimate comfort food. It’s warm, satisfying, and reminds you of home cooking at its best. Plus, it’s pretty easy to make, which means you can enjoy a delicious meal without a lot of hassle.

You’ll find shepherd’s pie in just about every Irish pubs as well as in restaurants because it’s such a popular dish. But the good news is that you can make it at home, too. It’s perfect for those days when it’s cold outside and you need something warm and comforting.

Cottage Pie

Now, let’s talk about the difference between cottage pie and shepherd’s pie. While both dishes offer that comforting blend of meat, vegetables, and mashed potatoes, the key distinction lies in the type of meat used.

Shepherd’s pie traditionally features ground lamb, a nod to its name, while cottage pie swaps out the lamb for beef. It’s a subtle variation that makes a world of difference in flavor and texture. So next time you’re craving a cozy, hearty meal, whether it’s shepherd’s pie or cottage pie, you’ll know exactly what sets them apart.

Irish Cheese

When visiting Ireland, indulging in its array of exquisite cheeses is a must for any cheese aficionado. The quality of Irish milk and the lush grazing lands contribute to the exceptional taste of Irish farmhouse cheeses, which are at the forefront of the country’s vibrant food scene.

With over 200 varieties crafted by 70 artisanal cheese makers, there’s something to tantalize every palate. Among the standout selections is Dubliner Cheese, celebrated for its unique blend of Cheddar and Parmigiano Reggiano flavors. This aged cow’s milk cheese boasts the creamy texture of Irish Cheddar coupled with the rich, nutty essence of Parmesan, offering a truly unforgettable taste of Ireland’s cheese-making prowess.

Barmbrack is a super tasty Irish bread that’s sweet and full of treats like raisins, currants, and mixed nuts. It’s got a bunch of spices like cinnamon, nutmeg, and cloves mixed in, making it a real treat for your taste buds.

Not only is this bread delicious, but it also has a cool place in Irish tradition, especially around Halloween. People bake barmbrack with hidden surprises inside, like a ring, a coin, or a thimble. If you find one in your slice, it’s supposed to tell you something about your future. How fun is that?

If you’re wondering how to enjoy Barmbrack, it’s perfect with a cup of tea. It’s a cozy snack that fits any time of day and makes your tea time extra special.

Boxty is a super fun and tasty dish from Ireland. Think of it like a pancake, but made with potatoes. You take grated and mashed potatoes, mix them with flour, baking soda, and a little salt, and then fry them until they’re golden and crispy.

In the northwest of Ireland, the boxty is a big star. It shows how much the Irish love their potatoes. It’s an important part of their diet and something they’re really proud of.

There are so many cool ways to enjoy Boxty. You can spread it with butter, add some sour cream, sprinkle it with cheese, or use it as a wrap for meat and veggies. It works for breakfast, lunch or dinner. Boxty is all about making your meal more exciting.

If you are in Dublin head to Gallaghers Boxty House for some of the best traditional boxty in Ireland.

Colcannon is a special Irish dish that mixes mashed potatoes with cabbage or kale, butter, milk, and a little salt. This mixture makes colcannon more satisfying and flavorful than regular mashed potatoes. It’s like a cozy, delicious hug in a bowl because it combines the smoothness of the potatoes with the goodness of the greens.

Not only is this dish famous for its taste, it’s also part of a fun Halloween tradition in Ireland. People hide little surprises in the colcannon, such as a coin or a ring. Finding one of these charms is supposed to tell you something about your future. It’s a playful way to add a little excitement to mealtime and connect with Irish culture.

Colcannon is perfect with dishes like boiled ham or sausage, making it a comfort food.

Irish Parsnip Soup

Irish Parsnip Soup is a creamy delight that combines parsnips, onions, garlic, stock and cream into a smooth blend. It’s seasoned just right with salt, pepper and a dash of nutmeg for extra flavor. Finally, it’s garnished with chopped parsley or croutons, which add a nice touch to the creamy texture.

This soup is a classic of Irish cuisine, known for its simplicity and comforting taste. It’s perfect for a light lunch or a starter for dinner, making it a versatile choice for any mealtime.

Irish Beetroot Salad (Irish Pub Salad)

Irish Beetroot Salad is a bright dish that combines cooked beetroot, apple, celery, onion and mayonnaise for a refreshing taste. It’s a dish that gets an extra kick from lemon juice, mustard or horseradish, depending on your preference. It’s also often made with goats cheese.

This salad is perfect served cold or at room temperature, making it a great choice for summer. It pairs well with grilled meat or fish, adding a colorful touch to your meal.

You’ll find this popular dish in many Irish pubs and restaurants, but it’s also easy to make in your own kitchen, with fresh or canned beets. It’s a simple yet delicious way to add some Irish flavor to your table.

Irish Oatcakes

Irish oatcakes are similar to a cracker and are a go-to snack when you want something crunchy and satisfying. Imagine a crunchy cracker made from a mix of oatmeal, flour, butter, a pinch of baking soda and just the right amount of salt. These golden beauties are baked to perfection and offer a delicious crunch with every bite.

Originating in medieval times, oatcakes hold a special place in Irish tradition. They’re not just a treat, they’re a piece of history. You can eat them with butter, top them with cheese or jam, or enjoy them with a bowl of soup or a slice of cheese. Oatcakes add a tasty twist to your snacking routine.

The best part? Finding them is a easy. Visit any bakery, grocery store, or coffee shop in Ireland and you’re sure to spot them.

Irish Potato Cakes (Potato Pancakes)

Irish Potato Cakes are a delicious treat that brings comfort and flavor to your plate. Suppose you took your leftover mashed potatoes and gave them a delicious second life. That’s what this dish is all about! These cakes are made by mixing mashed potatoes, flour, butter, and a pinch of salt to form a patty. But why stop there? You can add cheese, herbs, or spices for an extra kick.

They’re also super versatile. Fry or bake them until they’re golden and crispy. For breakfast? Serve them with eggs, or beans. Lunch or dinner? Add them to a fresh salad or hearty vegetables. These potato cakes are an easy and economical choice.

They are a breeze to make. Grab some mashed potatoes, stir in the essentials, and let your skillet or oven do the rest. It’s a fun, no-fuss way to add a little Irish charm to your meal. And who knows? They might just become your new go-to comfort food.

Coddle is Dublin’s answer to comfort food. It’s a warm stew packed with sausage, potatoes and onions, all slowly simmered together. Born in Dublin, Coddle began as a clever way to use up leftovers and make the most of affordable cuts of meat.

This stew brings simple ingredients together to create something special. It’s often served with a slice (or two) of buttered Irish brown bread, making it the ultimate comfort food.

It’s not hard to find Coddle when you’re in Dublin or other parts of Ireland. Many pubs and restaurants offer their own version of this classic dish. So if you’re looking to experience a piece of Dublin’s culinary history or just need comforting meal, coddle is your choice.

Vegetable Soup

Vegetable soup is a simple yet deeply satisfying dish, filled to the top with seasonal vegetables, a rich broth, and a mix of herbs that bring it all to life. It gets its heartiness from potatoes, barley, or oats, which condense the soup into a comforting wrap.

For an added touch of luxury, some choose to add cream, butter, or a little cheese to elevate the flavors to new heights. And what’s a bowl of soup without its faithful companion? A slice of warm Irish soda bread or wheat bread on the side makes the perfect dipper.

A cornerstone of many Irish households, this vegetable soup is more than just food; it’s a warm welcome home. It’s also a popular starter in restaurants, providing a healthy start to any meal. When the weather is cloudy or you’re craving something nutritious, vegetable soup is your choice.

Irish Brown Bread

Irish Brown Bread is a true classic of the Irish cuisine. Made from whole wheat flour, baking soda and buttermilk, this bread has a dense and crusty texture. It has a unique nutty, slightly tart flavor that makes it irresistible.

What’s great about Irish Brown Bread? It’s easy to make. This bread keeps it simple and straightforward. You can spread it with butter, jam or cheese, or use it as the perfect spoonful for your soup or stew, it’s versatile and delicious.

You’ll find Irish Brown Bread in almost every bakery, grocery store and coffee shop in Ireland.

Dingle Pie brings a slice of County Kerry tradition straight to your plate. Originating in the charming town of Dingle, it features minced lamb, onions, carrots, and a mix of herbs wrapped in a flaky pastry crust. Street vendors in Dingle first popularized it, selling it as a hearty snack to locals and visitors.

While tradition called for mutton, lamb is now often used to fill the pie. Dingle Pie is your choice if you’re looking for a filling snack or a satisfying meal.

You can find this local delicacy in bakeries and pie shops throughout Dingle and Kerry.

Leek and Potato Soup

Leek and Potato Soup offers a smooth, creamy pleasure with every spoonful. It combines leeks and potatoes in a blend of stock and cream or milk. Perfectly seasoned with salt, pepper and a hint of nutmeg.

As a finishing touch, some chopped parsley or chives adds freshness and color. This classic Irish soup is simple and heartwarming. It can be served as a light lunch or a welcoming starter for dinner.

Easy to prepare and a pleasure to eat, Leek and Potato Soup represents the essence of home cooking. It’s a reminder of how simple ingredients, combined thoughtfully, create a meal that is both nourishing and inviting.

Carrageen Moss Pudding

Carrageen Moss Pudding is a unique Irish dessert that turns seaweed into a sweet treat. Made from carrageen moss, a seaweed found along the Irish coast, this pudding is both intriguing and delicious. The process is simple: soak the moss, boil it, strain it, and then mix it with milk, sugar, eggs, and a dash of vanilla. Once chilled, it transforms into a custardy delight that’s often served with a dollop of whipped cream or fresh fruit.

What sets this pudding apart is its mild, slightly salty flavor, enriched with minerals and vitamins from carrageen moss. It’s a traditional Irish dessert that packs a healthy punch.

Carrageen Moss Pudding is a testament to the creativity of Irish cuisine, transforming local ingredients into something unexpectedly delicious.

Nettle Soup

Nettle Soup turns the sting of nettles into a velvety green treat. Made with young nettle leaves, potatoes, onion, garlic, and a hearty broth, this soup brings a spinach-like flavor and texture to your table. Once cooked, nettles lose their sting and reveal their nutritional bounty, loaded with iron, calcium, and vitamin C.

Rich in nutrients and flavor, nettle soup is a foraged feast that brings the essence of nature right into your kitchen. Perfect for those looking to explore the flavors of the wild, or anyone looking for a nutritious bowl of soup.

Irish Champ

Irish Champ is a dish that transforms the humble potato into something extraordinary. Mixing mashed potatoes with scallions, butter, milk and a bit of salt, this dish is creamy, flavorful and utterly satisfying. Known by many names such as poundies, cally, or scallion mash, its simplicity is its strength, making it the perfect accompaniment to meat, fish, or vegetables.

This traditional Irish side dish takes a playful twist on Halloween when a ring, coin or thimble is hidden inside, promising good luck to the finder. It’s a classic in Irish pubs and restaurants, celebrated for its homey taste and the warmth it brings to any meal.

Fishcakes are a delicious mix of mashed potatoes, flaked fish, onion, parsley, egg and breadcrumbs, fried or baked into perfect patties. Typically made with cod, haddock, salmon or smoked fish, they’re a fantastic way to turn leftover fish and potatoes into a new meal.

Served with tartar sauce, lemon wedges or a fresh salad, fish cakes are a versatile dish that can brighten up any dining table. They’re especially popular in coastal areas of Ireland and in fish and chip shops.

Fishcakes are also an economical choice for those who want to enjoy seafood without breaking the bank.

Irish Seafood Pie

Irish Seafood Pie combines salmon, cod, shrimp, and mussels together in a creamy sauce. First, you cook the seafood just right, then mix it with milk, flour, butter, and some green herbs for a kick. Next, it’s either wrapped in puff pastry or topped with creamy mashed potatoes and baked until golden brown.

What’s so cool about this pie? It’s creamy, yet fresh from the sea, making each bite both rich and tangy. Plus, all that seafood is packed with healthy omega-3s.

This dish is Ireland’s way of showing off its seafood skills, turning simple ingredients into something super tasty and family-friendly.

Irish Rhubarb Tart

You take fresh rhubarb, chop it up, and mix it with sugar to get the right sweet-sour mix. Throw in some strawberries if you like it a little sweeter. This mix goes into a pie shell, then into the oven until everything is soft and the crust is golden.

Why do people love it? It’s all about that sweet kick against the tartness of rhubarb wrapped in a buttery crust. Plus, rhubarb is packed vitamins and fiber, making this tart a smarter choice when you’re craving something sweet.

Rhubarb Tart shines in spring and early summer, celebrating the best of the season. It’s a simple mix of local ingredients baked into something great. Top with whipped cream or custard for the ultimate dessert.

Best Food Tours in Ireland

Cork Culinary Tour : Experience the culinary scene in Cork, this guided tour is designed for travelers to embrace the city’s burgeoning culinary world. It includes a stop at Cork’s Coal Quay Market, and the famous 18th century English Market.

Dublin Walking Food Tour With Secret Food Tours: Eat like a true Dubliner on this small-group Dublin food tour. With your guide, visit authentic pubs, cafés, food shops, and markets, and savor Irish specialties including a traditional breakfast, artisanal cheeses, ice cream, and more.

Dublin Coastal Craft Beer and Seafood Trail with a Local: Discover the rich Norman and Viking history of medieval Ireland with a visit to the small historic fishing village of Howth. Known for its bounty of seafood, bars, restaurants and, importantly, beer, Howth is just a short drive from downtown Dublin. This guided half-day tour, features a freshly-caught two-course seafood lunch and a selection of North County Dublin’s finest craft beers.

Guided Foodie Walking Tour of Galway : A small-group stroll through Galway that includes six food and drink stops across the city. Learn about traditional Irish fare as you explore Galway Market, local produce from oysters to cheese, and drinks including craft beer.

We hope you’ve enjoyed discovering the flavors of Ireland with us and feel inspired to explore Irish cuisine further. Whether you’re planning a trip to Ireland or just want to add some Irish flair to your cooking, we encourage you to try these dishes and share your experiences. What’s your favorite? Do you have a favorite Irish dish that we haven’t mentioned? Let us know in the comments below. Your culinary adventure is only a recipe away!

Frequently Asked Questions

What is the most popular drink in ireland.

The most popular drink in Ireland is tea. It’s a daily staple, enjoyed with milk and sugar. The leading tea brands, Barry’s and Lyons, are known for their strong, full-bodied flavors.

What is the difference between an Irish breakfast and an English breakfast?

Both Irish and English breakfasts pack a hearty punch with bacon, sausages, eggs, tomatoes, mushrooms and toast. However, they have their own unique characteristics.

What are some vegetarian or vegan options in Irish cuisine?

Traditional Irish cuisine relies heavily on meat, but vegetarian and vegan options are gaining ground, especially in cities with diverse food cultures.

Irish breakfasts often include:

• Black and white pudding, a type of sausage made with pork, blood and oats.
• Soda bread or potato bread, made with baking soda instead of yeast.

Typical English breakfast:

• Baked beans, cooked in a tomato sauce.
• Hash browns, crispy fried potato cakes.

Vegetarian and vegan Irish dishes include:

• Vegetable soup: A hearty soup made with carrots, celery, leeks and potatoes, seasoned with herbs.
• Irish Salad: A crisp mix of lettuce, tomatoes, cucumbers, onions, and cheese with mayonnaise or vinaigrette dressing.
• Vegan Shepherd’s Pie: A meatless version of the classic, using lentils and mushrooms for the filling.

Read More About Ireland

• 23 Fantastic Things to Do in Westport, Ireland
• 22 Travel Tips for Dublin & Beyond on a Budget
• 19 Fun Things to in Kenmare
• 10 Things to Know About Driving in Ireland
• 14 Amazing Things To Do Along Ireland’s Ring of Kerry
• 13 Breathtaking Vacation Rentals in Ireland

Follow  52 Perfect Days  on   Facebook  |  Twitter  |  Pinterest  |  Instagram

If you liked it, please share it. Thank you!

Hamza Ben, founder of Beacherpa.com , traveled to Ireland and fell in love with its culture and food. He shares his findings and unfamiliar dishes to inspire global travel adventures. Explore food gems through his eyes and embrace the quest for discovery.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

• The ultimate Ireland travel planning guide

• Ireland Food and Drink
• Things to Do
• Destination Guides
• Itineraries
• Packing Lists
• Seasonal Guides
• Where to Stay

Inspiration , Ireland Food and Drink

15 must-try irish foods to savor during your next trip to ireland.

If you’re planning a trip to Ireland, there’s no doubt that the country’s stunning scenery, rich history, and friendly people are all must-see attractions. But what about the food? It’s no secret that Ireland has a long-standing reputation for hearty, comforting traditional Irish dishes and a thriving culinary scene. There’s something for every palate, from traditional pub grub to Michelin-starred restaurants.

In my opinion, Irish food is one of the best parts of visiting the country. I was so excited to try the traditional Irish food on my first trip, and I haven’t stopped eating since. There’s nothing quite like enjoying a pint of Guinness (one of the best Irish drinks) in a cozy local pub or tucking into fresh fish and chips from a small seafood shop by the coast (and yes, I know, these are technically British, but still my favorite meal in Ireland). And if you’re a foodie, you’re in luck because the foods in Ireland are full of delicious surprises.

In this article, I’ll share 15 famous Irish foods you must try on your next trip to Ireland. Whether you’re a fan of meat and potatoes or seafood and stews, there’s a dish for everyone. So get ready to tantalize your taste buds and discover the best Irish cuisine offers.

Table of Contents

1. Irish Stew

We can’t start this list without discussing Ireland’s national dish and one of the top must-try Irish foods, Irish Stew. This one-pot dish is a staple in Irish cooking and has even caused controversy—do you add carrots or not?

The stew is made with mutton, onions, and potatoes, the classic food of Ireland. Toss the ingredients in a pot with some water and let them simmer. Today, it’s usually made with lamb since mutton is harder to come by. People also add stock instead of water and some parsley and thyme to add a nice flavor.

Traditional Irish stew is a popular Irish pub food, so it won’t be hard to come by. However, if you want a homemade pot of stew, you might need to make friends with someone whose grandma will make it for you. This is the perfect dish to have at the end of a 7-day trip to Ireland .

2. Soda Bread

Irish soda bread does not have a set recipe, and most families in Ireland have their own recipes written on notepaper covered in flour and left between the cookbooks. However, the base ingredients for this traditional Irish food don’t change. You mix bicarbonate of soda with some buttermilk and flour and pop it in the oven.

Some families like to add fruits or honey to make it sweeter or Guinness for a loaf of nice beer bread. Some might even add bran and seeds to make it healthier. Whatever your taste, soda bread is a staple in Ireland, and you can find it at almost any bakery.

Perhaps you could try and make your own batch of soda bread for this food to try in Ireland. You can find many recipes online for this Irish traditional food. If you just want to relax and enjoy some homemade soda bread without the fuss of making it, then settle into a nice Dublin bed and breakfast and enjoy the soda bread with a cup of tea.

Make sure you know what not to say in Ireland before you go.

3. Colcannon and Champ

When potatoes were introduced to the country in the late 16th century, the Irish ran with them. Potatoes make up most of the food in Ireland. Even the Great Famine in the 19th century could not stop the Irish from finding a way to get their precious potatoes.

Colcannon and champ are traditional mashed potato dishes that are popular at mealtimes. Colcannon is mashed potatoes with butter and cabbage sprinkled with some spring onions. Champ is very similar, as it’s mashed potatoes with milk, butter, and spring onions. It just does not have cabbage, and some families even add bacon to give a nice flavor to this tasty Irish food.

The Irish also used colcannon to tell the future. They would serve it at Halloween, and in the colcannon, there would either be a gold ring, a thimble, a button, or a coin. If you got the thimble or the button, you would never marry, but if you get the gold ring, you’ll be married within a year. If you find the coin, you’ll be rich.

Fun fact: Halloween has Celtic roots, and we have our friends in Ireland to thank for this amazing holiday. Here are some more fun facts about Ireland .

Boxty is another excellent use of the potato and a very common Ireland traditional food. No matter which name you call it, potato pancake or potato dumpling, it comes from the same Irish name—arán bocht tí, which means poor-house bread.

There are many different ways to make this delicious treat. The base recipe is grated raw potato mixed with mashed potato. Then, if you want a boxty dumpling, mix in some flour and salt and then boil it. Then slice it up and fry it in some butter.

The next two ideas call for pancake batter. Mix the boxty mixture into pancake batter, and then either fry it in a pan for boxty in a pan, or bake it in a loaf tin, then slice and fry it for boxty in the oven. You can add any protein or ingredient on top to make your boxty top-notch. No matter your taste, boxty is ageless.

Speaking of traditions, you’ll love these Halloween traditions from Ireland .

5. Dublin Coddle

Dublin coddle is named this way because it started as a Dublin working-class dish. This one-pot stew is left to simmer slowly or ‘coddle’ in the oven and famous food in Dublin.

It’s a great way to reuse leftovers for the week. The leftovers are put in the oven with some sliced potatoes, onions, pork sausage, and bacon and then left to simmer for a few hours. Serve it with some homemade soda bread to soak up all that sauce when visiting Dublin for a day .

What started out as the dish of the working class can now be found in even the most high-end restaurants in Ireland as well as common Irish pub food. However, homemade is always best, so find an Irish friend who will make it for you.

Fun fact: Dublin has five Michelin-star restaurants, so you will be spoiled for choice when you go here. Learn some more fun facts about Dublin here.

This is the perfect meal to eat during Christmas time in Dublin .

6. Shepherd’s Pie

This is one of the most well-known dishes in Ireland; however, it actually originated in Scotland. The Scottish version is a basic pie with a pie crust, meat, and veggies, and then the Irish took it and made this famous food from Ireland their own.

With potatoes being plentiful in Ireland, the Irish decided to reinvent the Scottish pie and replace the pie crust with mashed potatoes. Thus, shepherd’s pie was invented. This classic food from Ireland is hearty and delicious and will make you feel comforted as any homecooked meal would.

The main difference between Shepherd’s and cottage pie lies in the meat. If you want to get technical, shepherd’s pie can only be called that if the meat is lamb, as cottage pie is the version with beef.

However, the Irish don’t care. As long as there is a meat base, some nice veggies, and a mashed potato top, it’s a shepherd’s pie.

It’s also a great way to reuse some leftovers at the end of the week, and something you may find in your Galway bed and breakfast if they serve dinner. If not, you’ll certainly find it in the pubs of Galway during your trip.

7. Boiled Bacon and Cabbage

This may not sound very good, but it’s a delicious comfort food of Ireland. Irish dishes are known for their classic meat, vegetable, and potato combos, and this is definitely one of them.

Typically salted pork meat will be used for this dish, with bacon being the favorite. The bacon is soaked overnight to try and desalt it a bit. Then you throw it into a pot and boil it with some potatoes or even carrots. The cabbage is added in the last ten minutes, and you have a lovely dish of boiled bacon and cabbage.

This traditional Irish dish is served with a parsley sauce made with milk, parsley, thyme, salt, and pepper. You can add some carrots and onions if you want a richer flavor.

8. Potato Farl

This might seem similar to boxty, but potato farl is in a league of its own, so I recommend you try this food from Ireland. This potato cake is delicious and very easy to make, and all you need is some mashed potatoes, flour, and butter to create this potato flatbread creation.

Due to the very neutral taste of potato farl, this Irish cuisine can easily be a yummy replacement for bread. Add some jam or make a cheese toastie with potato farl; it will blow your mind.

Potato farl can also be added to a traditional Irish breakfast to make Ulster fry, a traditional food of Northern Ireland . Baked beans, eggs, and potato farls make a great children’s meal. You can also just toast it and add some butter for a quick morning snack if you’re in a rush.

9. Barmbrack

If you want your afternoon tea to come with a delicious helping of fortune-telling bread, then barmbrack is the dish for you. This fruity loaf is a traditional Irish food that’s typically made with raisins or dried fruits and is popular during Halloween.

Like with colcannon, a unique charm in your slice of barmbrack can give you a glimpse into your future. If you find a ring, you will be married within a year, but if you find a pea, you won’t be married within a year. Coins bring wealth, a rag spells poverty or bad fortune, and a stick means there will be quarrels in your future.

As fun as playing with your future is, a slice of barmbrack dipped in some tea or even whiskey is a great way to unwind and enjoy your tea time while enjoying traditional Ireland food.

10. Waterford Blaas

This bread roll is so special that the European Commission even awarded it Protected Geographical Indication status in 2013. This soft bread is native to Waterford County but can be found in other areas of Ireland as well.

French refugees who settled in the Waterford region in the 16th century brought this over as a gift. The name is a misunderstanding, as the Irish misheard the old French word for flour, blanc, and blaa.

If you want to get your hands on this delicious roll, you will need to act quickly. Waterford residents love their blaas, and you will struggle to get one after midday. They will be sold at most bakeries, so the key is to do your research and get there early to enjoy this staple of Irish cuisine.

11. Black and White Pudding

You can’t have a full Irish breakfast without a slice of black and white pudding on your plate. It’s a staple. Although this specific dish might not appeal to everyone, you definitely have to try it at least once.

For the less adventurous, white pudding is a nice starting point. This mixture of pork meat, fat, oatmeal, suet, and barley is made into a sausage and fried nicely. And if you’re ready for a challenge, black pudding has all the same ingredients, except pork blood is added to give it the black color.

Black pudding can also be found on the menus of some high-end restaurants in Ireland, being served along with poached eggs, scallops, or even in salads and risottos. Perhaps try one of those if you’re not ready to try the pudding on its own.

12. Battered Sausage

When you get to Ireland, you will have to make a tough decision—do you like your sausage battered or not battered? This is not a euphemism for something. Battered sausage is a classic in Ireland and can be found at most fish and chips shops.

It’s essentially a regular sausage dipped in batter and fried. There’s nothing too special about it, but it hits differently when you’re going out or heading home from the pub. As a hangover cure (perhaps after St. Patrick’s Day in Dublin ?), battered sausage and chips will be the best thing the next morning.

So go to your nearest chipper in Ireland and grab some battered sausage. Once you try it this way, you just won’t want to eat regular sausage anymore.

13. Full Irish Breakfast

You’ve probably heard of a full English breakfast. Well, the Irish take breakfast very seriously, and the full Irish breakfast puts the English version to shame. I was surprised by just how large one of the most popular traditional Irish foods was the first time I was served it.

A full Irish breakfast generally includes fried eggs, grilled tomatoes, mushrooms, baked beans, bacon rashers, pork sausages, white and black pudding, and leftover potatoes. It’s served with toast, butter, marmalade, and a cup of tea or some orange juice.

It was initially made to give farmers a good energy source before they spent all day plowing the fields. Today, it’s a test of the stomach to see whether or not you can finish all of this delicious food in one go.

14. Tayto Sandwich

So a Tayto sandwich is a classic Irish snack. However, you won’t be able to find it at a shop or restaurant, as it’s a build-your-own meal. The first time I visited Ireland, my friends introduced me to this amazing brand of chips, and I now buy them in bulk every time I visit. In fact, they’re a staple road trip snack when driving around Ireland .

Tayto is a famous brand of potato chips in Ireland, and it’s so renowned that there’s even a Tayto theme park. The best way to eat a Tayto sandwich is to use the holy trinity of ingredients: Kerrygold butter, Brennan’s bread, and of course, Tayto.

You grab two slices of bread, add some butter on top of them, and then stack the Tayto chips on one slice before closing the sandwich. Then, pour yourself a nice cold rock shandy and enjoy your Tayto sandwich. The texture may be odd at the start, but it’s absolutely delicious.

15. Seafood Chowder

Ireland is an excellent seafood destination, and seafood chowder is a traditional Irish food with a lot of flavor. Is there anything better than a cold night during wintertime in Dublin than a hot bowl of chowder?

Once considered a poor man’s food, seafood chowder is a staple in pubs and households all over Ireland. It has some of the freshest ingredients found in the country. Salmon, clams, haddock, lobster, mussels, prawns, and potatoes make up this delectable Irish dish. To top it off, lots of cream is added to give it that nice chowder feel.

You can find seafood chowder in most pubs in Ireland. So go ahead and enjoy a lovely chowder lunch and a nice cold beer at a Dublin pub .

As you can see, traditional Irish food is truly a highlight of any trip to Ireland. From Irish stew to lesser-known dishes like coddle and colcannon, there’s a wealth of flavors and traditions to explore. Whether you’re seeking out Michelin-starred restaurants or cozy pubs serving classic comfort food, there’s something for everyone in the world of Irish cuisine.

Marissa became obsessed with Ireland when she first visited in 2015, and has been back numerous times since to explore more of the Emerald Isle. She started this site to help others plan their trip to Ireland based off her experiences.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

• Meet the Team
• Work With Us
• Itineraries
• Italy Travel Guide
• Hawaii Travel Guide
• Travel Tips

15 Traditional Irish Foods You Must Try

Although Ireland isn’t really known for its food, there is more to Irish cuisine than just meat and potatoes, bangers and mash, and Guinness.

Ireland is home to some delectable dishes that are part of the country’s rich history and traditions. Hearty and comforting, Irish cuisine immediately feels familiar, especially if you’re eating it in a pub.

From soups during the winter, to fish dishes in the summer, Ireland boasts some incredible yet simple cuisine. So, if you’re planning on traveling to this majestic land or just want to experience the tastes of Ireland, stick around. We are going to guide you through a selection of the best traditional Irish foods that you should try.

While it may not have the comfort foods we love from other countries, Irish food is unarguably delicious and charming, and there are a number of dishes you should seek out to try while you’re there.

Table of Contents

The Best Traditional Irish Foods to Try

1. irish stew.

There’s only one way to start this list, and it’s with a traditional Irish stew. This one-pot cooking method is simple but delicious. Made with onions, carrots, mutton, and potatoes, Irish stew is a staple in many homes throughout the country.

Irish stew, these days, is often made with beef or lamb as mutton can be harder to find. As the Irish culinary landscape evolves, more chefs are putting together fancier versions of this traditional stew.

2. Shellfish

You can enjoy the native oysters found on the country’s west coast. Coming into season at the end of summer in September, shellfish in Ireland are hugely popular.

From the famous cockles at Molly Mallone’s to the prawns at Dublin Bay, Irish cuisine is jam packed with seafood. You can even head to the Galway Oyster Festival to celebrate all things shellfish. A seafood lover’s dream! 

3. Soda Bread

Ask any family in Ireland and they will have their own unique recipe for making soda bread. This is a quick bread that doesn’t require any yeast to rise. Instead, it uses baking soda and buttermilk.   The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening.

Everyone has their favorite way to making this bread, but traditionally it includes carraway seeds and raisins. It’s dense but soft on the interior, with a crunchy crust.

4. Shepherd’s Pie 

If there’s one world-famous Irish dish, it’s Shephard’s Pie. Typically made with a ground beef or lamb layer, and different veggies, Shepherd’s Pie is topped off with scrumptious creamy mashed potato that has been whipped especially. It is then baked and browned until it is perfect!

Originating in Scotland , this hearty meal has everything you could ask for on a cold, winter’s day. You can thank the Irish for adding the potato to the dish, as it was originally made with pastry. Thanks, Ireland! 

5. Barmbrack

Often shortened to ‘brack,’ Barmbrack is an Irish dish that is typically associated with Halloween. But, that doesn’t mean you can’t enjoy it throughout the year! 

Made with dried fruits or raisins, this is a loaf boasting a delicious sweetness. One trick many Irish families use is to soak Barmbrack in whiskey or tea.

During Halloween, people often place trinkets such as coins in the loaf for you to find. If you come across a coin, you will become rich! 

As you probably know, the Irish like to use potatoes in many of their dishes. The same applies to Boxty. This dish included mashed potatoes as well as raw, grated potatoes. These potatoes are combined to make a patty before being fried.

Once cooked, you can place a spoonful of sour cream on top with some spring onions and you have yourself a yummy Irish dish.

If you want to go down the true traditional route, add some fried eggs and bacon. Boxty is served for breakfast, lunch, and dinner. In other words, whenever you want. After a night of Irish whiskey, Boxty could save your day. 

7. Black and White Pudding

Despite its name, this is not a dessert. It is, however, a type of blood sausage that originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.

White pudding, on the other hand, is made in a similar way, but without blood.

You will typically find black pudding served alongside a traditional Irish breakfast, and it has become more common around the world.

8. Colcannon

Colcannon is another traditional Irish dish, this time based in potatoes. This dish is generally made of four ingredients: potatoes, milk, butter, and either cabbage, leeks, or kale. The potatoes, milk, and butter give this dish it’s signature creamy and rich taste.

The term colcannon comes from the Gaelic term “cal ceannann,” which means white-headed cabbage. It’s the Irish equivalent of mashed potatoes, and was first referenced in the diary of a Welsh man in 1735 who’d had the dish at a restaurant. The food is also served on Halloween and was originally thought to tell a person’s future.

9. Bangers & Mash

While Bangers and Mash are a staple of English cuisine, it also has roots in Ireland. It’s a meal of sausages that may be made of different meats or different flavors, served over mashed potatoes usually with an onion gravy on top.

The sausages in this Irish dish are different from the English in the types of sausage. English sausages mostly use breadcrumbs as a binder, whereas the Irish sausages use eggs to bind. This makes the Irish sausages a bit more tender and juicy than their English counterparts.

It’s sometimes served with fried onions and peas, this dish is a must have if you’ve never tasted it before. It’s the perfect blend of textures from the meat and potatoes, and salty and rich flavors.

10. Fish Pie

Irish fish pies are a combination of fish and vegetable chunks in a creamy broth or sauce, topped with mashed potatoes and baked in an oven until the top is slightly golden. Having fish in a pie might sound foreign for those from other countries, but this dish is worth a try.

The fish used in the pie can range from cod, to salmon, to even other seafood such as shrimp, clams or scallops. Sometimes the white potato topping is substituted for sweet potatoes, in a more recent take on the traditional dish.

Champ is a side dish in Irish cuisine, similar to other types of mashed potatoes. They are also similar to another Irish dish called colcannon. You’ll most likely see this one on the menu at Irish pubs.

These potatoes are made by mashing together potatoes, milk, butter, and scallions. The scallions give it a little bit of a difference in texture that makes the dish more interesting than plain mashed potatoes.

12. Full Irish Breakfast

You may have heard of a full English breakfast before, but you probably don’t know as much about the full Irish breakfast. This traditional Irish breakfast is super popular, and can be found at most places that serve breakfast in Ireland. It’s also sometimes called a “fry up” for short.

It includes a large spread of food, and varies based on what the restaurant serves. The most common elements are bacon, sausages, baked beans, eggs-either scrambled or fried, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash.

13. Apple Cake

Irish apple cake is a cake made with granny smith apples and topped with a streusel topping. The best way to describe it is to think of a cross between a coffee cake and an apple pie. It’s moist and sweet, with enough freshness from the apples to offset the rich cake and streusel.

The streusel is made like any other, but with the addition of oats to give a crunchy, toasty flavor that isn’t found in other similar crumble toppings.

14. Irish Coffee

In the cold weather, there’s nothing better than sipping on a hot Irish Coffee. The Irish know how to drink their coffee, that’s for sure! This rich and sweet whiskey-spiced coffee, topped with thick whipped cream, is the perfect winter elixir.

A good Irish coffee is both rich and stiff, without feeling that way as you drink it. That might sound strange, but think about it for a minute. When you sip an Irish Coffee, it’s robust and boozy, but it just goes down so easy!

Irish Coffee is quite easy to make, but it’s not as simple as just adding whiskey to coffee. There are steps to follow and tips that help make the drink as smooth and delicious as it should be.

15. Guinness

Guinness is practically Ireland’s national drink. You’ll find it on tap in every pub you enter and they have a very serious way of pouring it to ensure that the thick foamy head forms and settles properly. It takes a few minutes to settle before you can drink it, but then you’ll take a big sip of the thick creamy head and the caramel liquid and you’ll see why it’s such a beloved beer.

Guinness has been brewed in Dublin at the brewery in St. James’s Gate since 1759. It is now brewed in over 49 countries and served around the world.

In Summary 

Above are just some of our favorite traditional Irish dishes. Other worthy mentions include Dublin Coddle, Colcannon and champ, boiled bacon and cabbage, and cured or smoked salmon. Now, all you have to do is try these delicious dishes out yourself.

Be Prepared For Travel Planning is the most important part of any successful trip. Do it the easy way:

🧳 Travel Packing List | ✔️ Why You Need Travel Insurance | ✈️ What to Do Before You Leave Home

• Find and book the best hotel (our favorite booking site is Expedia)
• Research flight options (our favorite tool is Skyscanner )
• Book a tour (we always use Viator to find the best tours)
• Rent a car through Discover Cars (they search the best deals for you!)

YOU MIGHT ALSO LIKE

9 Fairy Tale Castles to Stay at in Ireland

Best Day Trips from Dublin in Ireland’s Ancient East

Ultimate Summer Europe Packing Guide

21 of the Best Cities to Visit in Europe

Like this post? Why not save it to Pinterest? FOLLOW US  on  Pinterest ,  Instagram ,  Facebook  for more great travel inspiration and tips.

Laura Lynch, creator and writer of Savored Journeys, is an avid world traveler, certified wine expert, and international food specialist. She has written about travel and food for over 20 years and has visited over 75 countries. Her work has been published in numerous guidebooks, websites, and magazines.

4 thoughts on “ 15 Traditional Irish Foods You Must Try ”

Many of the dishes noted here are available in Irish pubs, here in Philadelphia. Irish Breakfast, Shepherd’s Pie, black and white pudding are among our favorites. Didn’t know that Shepherd’s Pie was originally Scottish. I must tell my husband, as he is Scottish and Irish. It will make him happy to know that he is eating ancestral food from both sides of his ancestry. Shepherd’s Pie has long been a personal favorite of mine, and I get it at Fergie’s Pub and Fado’s in Philly.

It’s nice that traditional Irish foods are being made and enjoyed around the world now. Love it!

I love sheperds pie and Irish soda bread and the sweet bread and fish. I hope to visit Ireland one day on a guided tour

Great choices, Carol!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

• Travel Resources

• Skip to main content
• Skip to primary sidebar
• Skip to footer

The Top 15 Irish Foods to Try in Ireland in 2024

Natalie Dyer Last Updated: October 26, 2023

Irish food is as much political as it is dependent on Irish climate and produce from the land and sea. You’ll find the diet is largely made up of grains, sliced-and-diced meat, root vegetables, and Atlantic seafood (especially shellfish). So, for your enjoyment, come and see what kind of top foods to try in Ireland should hit your list!

Pro Tip:  If you’re planning a trip to Dublin, consider checking out our  Dublin tours. We run tours of The Cliffs of Moher, Giant’s Causeway, Titanic, and more!

The Best 15 Foods and Dishes to Eat In Ireland

The Emerald Isle has some of the best food offerings in Europe, especially in the capital of Dublin . You’ll find chefs in Ireland have perfected other European cuisines – particularly à la française – but have a tendency to leave Irish dishes behind. This is understandable, as Ireland’s food has always been about survival over anything else: – trying to fill oneself as much as possible without wastage (because during the famine, there was nothing left to waste). Understanding this, then the overuse of oats, grains, and breads in Irish food start to make more sense.

Just in case you were worrying, culinary Ireland still plays the classics. If you’re traveling to Ireland, you’ll absolutely find Irish stew and potato dishes, except chefs now incorporate foreign ingredients to enhance the blandness of former recipes. Perhaps this makes Irish cuisine not as traditional anymore, but at least Irish food is now tasty!

As you’ll also see in this guide, many indigenous dishes are actually single foodstuffs. The focus is on types of breads, cheeses, and producers. You may have to hunt these items down outside a restaurant in some cases, but like all things, anything worthwhile is never within one’s immediate grasp.

15. Irish Soda Bread 

There are two reasons for why Irish soda bread transpired in the 19th century. Firstly, it was when bicarbonate soda arrived to Ireland through a Frenchman called Nicolas Leblanc. The second reason, was when the Irish heard about the Native American way of making bread, where they used wood ash (a natural soda) to leaven bread, instead of yeast. Consequently, Irish soda bread rose to stardom during the Irish famine, as the ingredients needed were few and cheap (flour, bicarbonate soda, salt, and buttermilk).

Today, you can find Irish soda bread all over Ireland. This bread knows no class boundary either, as both traditional pubs and Irish Michelin-starred restaurants will proudly serve it. Personally, I love to use soda bread as vehicle to mop saucy dishes like fish chowder and Irish stew. You can simply cut a slice, smother it in creamy butter, and then run it around your plate like a toy car on a Scalextric.

Where to get Irish soda bread : Ballymaloe Hotel and Restaurant in Cork

14. Dublin Coddle

Dublin coddle is a specialty for the working class hero, derived from the French word caudle , meaning to parboil or lightly stew. The dish originated in the 1700’s when crops were poor and food shortages prevailed. As such, there is no official recipe for coddle – only the leftovers, or whatever’s at hand are directly thrown into the pot.

Historically, coddle was eaten on Thursdays, with the intention of using the last of the meat before a meatless Friday (a common ritual back then for Catholic families). Generally speaking, though, coddle will contain sausages, oats, carrots, and potatoes.

In 2021, modern Irish society is far removed from eating this meal. After all, it’s no cheesy pizza or ice-cream sundae. Yet coddle is vital for Irish tourism and heritage. People who knock it simply don’t understand its purpose! Like any national food, it once fed the bellies of our hungry ancestors, rooting them and giving them strength to work the fields.

In fact, if you are Irish and living abroad in a big city, you should always come home to a bowl of coddle, just so you don’t get carried away with yourself.

Where to get Dublin coddle : The Hairy Lemon in Dublin

13. Waterford Blaas

The precious blaa is a gift from French refugees who settled in southeastern Waterford during the 1600s. The name blaa is an Irish misunderstanding of the old French word for flour blanc . To this day, Waterford locals still love blaas so much, that you cannot hunt one down after midday. Currently, the population of Waterford (53,504) eats about 12,000 blaas per day!

To get your hands on such a jewel, restaurants like Hatch and Sons in Dublin serve in-house blaas with ham. However, most of the time, you can only get them as a standalone item from a bakery, or convenience store. Walsh’s bakehouse in Waterford is an institution for the textbook blaa, which should be soft and pillowy, with a dusting of flour on top.

In my old schooldays in Waterford, I would scurry into the canteen to snap up the last remaining blaa during recess. I would rip it open in the middle, lather on butter, and then crush in some buffalo-flavored Hunky Dory’s (Irish potato chips). Absolutely delicious.

Where to get a Waterford blaa : Walsh’s Bakehouse in Waterford

Boxty is an Irish potato pancake. The dish comes from the province of Ulster, which is located in the center and north eastern parts of Ireland. Similar to Indian latkes , a boxty is made of finely grated potato that’s fried. The difference, however, is that boxty is smoother in appearance and looks like a fat omelette from afar.

The dish was traditionally eaten by the Irish for breakfast, or else for tea, which is another way of saying early dinner at around 5.30 pm. Not many places serve boxty commercially in Ireland except for The Boxty House in Dublin.

Incidentally, The Gallaghers (the family-owned business behind The Boxty House) were featured in an episode of Somebody Feed Phil on Netflix. In this episode, Phil visits Ireland and does an excellent job of accurately capturing the country and even our tasty boxty!

Where to get a traditional boxty : Gallagher s Boxty House in Dublin

11. Beef and Guinness Stew

Ireland’s best known dish has been around in its most basic form since the Anglo-Norman raids of The Iron Age. Back then, blacksmiths were fashioning cauldrons for cooking, which was perfect for stews and such. Over time, more ingredients were added to make it the beef and Guinness stew it is today.

At the start, cheap cuts like mutton were added, then barley for filler. In the 16th century, potatoes somehow managed to come over from their native Peru. So, into the stew they went. Guinness was added a century later. The reason for adding a stout like Guinness is that it tenderizes the meat. Beef and Guinness stew should never be greasy and is meant to be broth-like rather than congealed or gravy-ish.

You can find beef and Guinness stew in any traditional pub around Ireland. The Guinness Storehouse does a lovely rich and thick version with mashed potato on top. The Celt pub does a more customary version, which is also delightful. At the end of the day, the point of an Irish stew is to insulate you against the harsh elements of winter in Ireland.

Where to get beef and Guinness stew : The Celt in Dublin

10. Bairín Breac

Bairín Breac , also known by its Anglicized name as barmbrack, is a sweet bread with sultanas and raisins. The round loaf is reserved for Irish Halloween (Samhain), which is an ancient Celtic event. The long-standing tradition is to treat bairín breac like a fortune telling device.

You stuff the insides with trinkets: to receive a coin in your slice symbolizes good fortune; getting a ring means you’ll marry within the year; a pea says you won’t marry; a stick means your spouse will beat you; and a rag foretells bad luck and poverty.

In terms of the recipe, bairín breac is akin to Irish soda bread in that it’s made with bicarbonate soda and tastes slightly fermented. It’s best served warm with butter, alongside a cup of Irish tea with milk and sugar. As bairín breac is a festive treat, you won’t get it year round, but if you’re vacationing here in October, you can easily nab a bairín breac from any Irish supermarket.

I would go all out and buy one from Fallon & Byrne, which is Ireland’s version of Whole Foods. You’ll love this item on our list of top foods to try in Ireland.

Where to get barmbrack : Fallon & Byrne in Dublin

Crúibín , or “crubeen” are pig’s trotters, or pig’s feet. In days gone by, the Irish would boil crúibín, batter, and fry them, before devouring the foot whole like a corn dog. The idea of crúibín sounds rotten, but they are actually fairly easy to eat and similar in taste to ham hock. Irish Michelin-starred restaurants like The Lady Helen serve deconstructed crúibín (as pictured above in the form of the fried ball).

This style of crúibín is not uncommon for restaurants today, as it’s definitely the most aesthetically pleasing way of consuming the delicacy. In the real world, old-style crúibín are about as popular as Dublin coddle, but its cultural importance outshines the demand. As we know, regional cuisine is not just for our taste buds, but also for nostalgia, survival, and belonging.

If you are someone trying crúibín for the first time (old-style, warts n’ all), then it will probably look, and taste, a lot like “meh.” However, if you think back to your youngest self, habitually eating from your own culture – perhaps it was mom’s polenta, dad’s egg rolls, or a grandparent’s curry goat – remembering how you felt will soon make you satisfied about why you ordered crúibín in Ireland over a nice cheeseburger.

Where to get crúibín : Lady Helen Restaurant in Mount Juliet Estate, Kilkenny

8. Tayto Sandwich

It’s fast becoming obvious that Irish food is heavy on carbs! During the Irish famine, stodgy, filling food made sense, as there was little of it available. However, there’s no excuses now. All the same, the modern-day Irish would be nowhere without a good Tayto sandwich. So you know, Tayto is an iconic Irish brand of potato chips. They are so admired that the country even has a Tayto theme park. “Tayto” is short for potato, but is never used colloquially.

Some people have formed cultural debate around whether Tayto’s Irish rival (King crisps) is better, but I’ll let you decide for yourself. In saying that, the best way to eat Tayto is to purchase the holy trinity: a multi pack of Tayto, Brennan’s bread, and a tub of Kerrygold butter. The rest is self explanatory.

It’s also appropriate to swig on a Club Rock Shandy with your Tayto sandwich. For those unacquainted, Rock Shandy is an Irish soft drink invention. It mixes Irish versions of Fanta and Sprite together.

Where to get a Tayto sandwich : any local supermarket will stock Tayto, Brennan’s Irish bread, and Kerrygold butter

7. Irish Coffee and Baby Guinness

Irish coffee was created by an Irish airport chef called Joe Sheridan in 1943. He felt sorry for passengers who were delayed through the night and set out to make them a comforting drink. Once travelers descended upon his coffee concoction, the rest was history! Sheridan published his coffee recipe in the style of a limerick (a type of Irish poem, whereby every second sentence must rhyme). Here’s how his iconic recipe goes:

‘ Cream – Rich as an Irish Brogue Coffee – Strong as a Friendly Hand Sugar – Sweet as the tongue of a Rogue Whiskey – Smooth as the Wit of the Land .’

The trick for getting the cream to stay afloat in an Irish coffee is to slightly whisk it, then pour the cream down the back of a spoon. You can also substitute whiskey for Irish Baileys liqueur to double up on the richness of the drink.

In similar flavor profiles, another noteworthy drink is Baby Guinness. This is a creamy cocktail shot, which was created by two Englishmen some time ago. Baby Guinness is meant to resemble a tiny pint of Guinness. To make a shot, you do three parts coffee liqueur (Kahlúa or Tia Maria) to one part Irish cream (Baileys), spooned over the top.

Where to get an Irish Coffee : Vice Coffee Inc. in Dublin. Where to get a Baby Guinness: any well established pub in Ireland should know how to make one

 6. Black Pudding

Black pudding is a blood sausage that comes from Ireland and also the United Kingdom. It’s made from pork or beef blood, with the inclusion of animal fats, oats, and barley. As with all sausage preparation, the mixture is put into an intestinal casing, before being boiled and then hung out to dry.

Many fine dining chefs use black pudding in their food since the iron-rich savoriness offsets delicate flavors like scallops or white fish. Tangy foods and dairy also pair well with black pudding, namely fruit chutneys and blue cheese.

There are black pudding producers all over Ireland. Southwest Cork, in particular, makes the highest quality black pudding. So, if you see Clonakilty black pudding on any menu or in any supermarket, this is the brand to go for. The familiar response of “Black pudding sounds disgusting” always lurks, but everything will be okay if you just don’t think about what’s in it.

Black pudding equals great taste. Old Irish men, or “aul fellas,” as we like to call them, sit down in the pub and eat raw black pudding with their pint of Guinness. A near liquid diet, packed with nutrients!

Where to get black pudding : John Keogh’s gastropub in Galway. Oak Fire Pizza in Cork

5. Colcannon and Champ

Colcannon and champ are two potato dishes that originated in the 16th century. They materialized soon after the first potato was planted in County Cork by Sir Walter Raleigh, an English aristocrat. A quick side note, however, is to say that some potato enthusiasts don’t believe this.

One alternate theory posits that the potato came to Ireland on a Spanish Armada ship after it crashed off the coast. At the end of the day, colcannon and champ are still going strong in Ireland, despite the potato enigma.

To make colcannon at home, you just cream some mash and fold in chopped cabbage, or kale. Champ is also creamed mash but with chopped nettle or scallions (green onions). Culturally, the two dishes were always made to celebrate the first harvest of potatoes. In Irish restaurants, they like to serve colcannon or champ with corned beef, boiled ham, or white fish.

Where to get colcannon and champ : Cistín Eile in Wexford

4. Regional Oysters

There are two common oysters available within Ireland. You have the native flat oyster and the Irish rock oyster. Irish people have been eating oysters for over 4,000 years, but its commercial cultivation started later in the 12th century. Irish oysters have remained in abundance due to the country’s vast coastline and salty bogland.

Today, Ireland has 130 oyster farms worth over €44 million. In terms of regional choice, northwest Donegal and southeastern Waterford produce 60% of all oysters in Ireland.

A purist will say you can only eat these mollusks au naturel , but they can be served in all kinds of ways. The Irish like to down oysters with a pint of Guinness or else throw on a dash of tabasco sauce. Other times, oysters are best eaten with pickled onion or a wedge of lemon.

My favorite approach to eating Irish oysters, however, is Korean-style with a hint of kimchi. This can be ordered at Yamamori restaurant on Bachelor’s Walk in Dublin.

Where to get oysters in each province : Rossmore oysters from Cork in Elbow Lane , Kelly oysters from Galway in Locks Windsor Terrace , Woodstown bay oysters from Waterford in The Reg , Kish Fish oysters from Dublin in Kish Fish seafood market.

3. Bacon and Cabbage

Bacon and cabbage is a simple Irish dish that calls for a shoulder of boiled bacon. It’s always served in slices at dinnertime with spuds (Irish slang for potato), as well as with cabbage and white parsley sauce. The dish evolved during the 19th century when Irish immigrants went to the United States and subbed bacon for corned beef.

In Ireland, the OG bacon and cabbage is still consumed daily, especially in the midlands. There are also modern variations on bacon and cabbage, which I see as a big improvement. Particularly in the sauce department.

I grew up coughing on lumps of flour in my white parsley sauces, but now cooks have started to finesse this by cutting the heaviness with dollops of French mustard or hits of citrus. Ordering bacon and cabbage is a kind of must-do, when in Ireland, so don’t skip this top food to try in Ireland.

Where to get bacon and cabbage : Cistín Eile Wexford

2. St. Tola Goat Cheese

St. Tola is an Irish cheese of the late 1970s, and it comes from a small farmstead in County Clare. The success of St. Tola is down to the farm’s breed of goats (Saanen, British Alpine, and Toggenbury). The name itself comes from St. Tola of Clonard, who was the patron saint of toothaches in Ireland.

To describe this goat’s cheese, well, it’s yum. It’s soft like a spread and milder than most goat cheeses. You can find St. Tola in Irish restaurants, gastropubs, and supermarkets, either vacuum sealed, presented inside a fried ball, or plopped around a garden salad. There are other famous Irish goat cheeses like Ardsallagh and Fivemiletown, but St. Tola is my unfaltering favorite.

Where to get St. Tola goat cheese : The Boxty House in Dublin

1. Fifteens

Fifteens is a sweet slice of dessert from Northern Ireland that uses marshmallows, condensed milk, Graham crackers, desiccated coconut, and glacier cherries. This dessert is named so because it needs fifteen of every ingredient. You don’t ever hear of it in the Republic of Ireland, but it’s a classic for locals in the north.

Similar to a lot of Ireland’s cuisine, fifteens can only be homemade or bought in a convenience store. The confectionery is hassle-free in terms of preparation. So if you decide to make fifteens at home, you can simply bungle everything onto a tray before leaving it to set in the fridge for a couple of hours, then finito !

Where to get fifteens : French Village Bakery in Belfast

Reader Interactions

Leave a comment cancel reply.

Your email address will not be published. Required fields are marked *

• Travel Guide
• In The Press

POLICY & TERMS

• Cancellation Policy
• Terms & Conditions
• Privacy Policy

Top 10 Traditional Irish Foods To Try

Categories Culture and Food

Ireland does not only boast with world-renowned drinks but they’re also doing well in the food department. Irish love their meals tasty and warm- the kind of meal that will make you experience fireworks in your tastebuds.

If you’re excited to devour Irish dishes, you can start with these top 10 traditional Irish foods to try.

Things you'll find in this article

Recipe for Irish Stew:

How to make irish stew:, recipe for irish pork stew:, how to make irish pork stew:, recipe for bangers and mash:, how to make bangers and mash:, recipe for galway oysters:, how to make galway oysters:, recipe for dublin coddle:, how to make dublin coddle:, recipe for irish shepherd’s pie:, how to make irish shepherd’s pie:, recipe for mushy peas:, how to make for mushy peas:, recipe for colcannon:, how to make for colcannon:, recipe for irish champ:, how to make irish champ:, recipe for roasted cabbage:, how to make roasted cabbage:.

VIEW STORY: TRADITIONAL IRISH FOODS

Irish Foods for Main Course

1. irish stew.

Popular in every Irish restaurant, this classic Irish dish deserves the top spot in this list. This traditional Irish dish is most preferred for its rich taste, nutritional value, and low-cost. Typically, lamb serves as the main ingredient for this stew but beef also sounds like a good alternative.

2 tbsp vegetable oil

1 lb lamb cutlets

2 tbsp plain flour

2 lbs potatoes

1 cup onion

1 cup leeks

1 cup carrots

1 ½ pint dark beef stock

2 or 3  cabbage leaves

Heat the oven to 350 F/ 180 C.

Heat the half of the oil in a large frying pan then add the lamb cutlets until brown.

Transfer the cutlets in a casserole.

Add the potatoes, onions, leeks, and carrots in the casserole then pour the remaining oil.

Create a lump-free sauce by adding the flour to a frying pan and stir well in a gentle heat for 3 minutes.

Pour sauce over the lamb and vegetable.

Cook in the oven for 1 hour.

Make sure the stock isn’t reducing too much. If so, add boiling water so that the meat and the vegetables are always covered by liquid.

Season the salt and pepper.

2. Irish Pork Stew

You can also call this as the ‘“Irish Stew’s cousin” but with pork as the main ingredient. It also has carrots, potatoes, and onions but it is usually added with Ireland’s Guinness beer for a special and flavorful broth.

2 lbs boneless pork shoulder, cut into 1/2-inch cubes

⅓ cup flour

1 ½ tsp salt

¼ tsp pepper

1 tsp vegetable oil

8 quartered baby red potatoes

4 peeled and chopped carrots

4 large onions, peeled and sliced 1/2-inch thick

1 minced garlic clove

¼ cup parsley, chopped

1 tsp caraway seed

1 (10 ½ -oz) can chicken broth

1 (12 oz) bottle imported stout or beer

2 tbsp red wine vinegar

1 tbsp brown sugar

Combine salt, pepper, and flour in a bowl.

Coat pork cubes

Heat oil in a Dutch oven and brown meat in medium-heat

Add the garlic and onion

Cook and stir for 5 minutes.

Add remaining ingredients, sit, and bring to a boil.

Stir occasionally until meat is very tender.

3. Bangers and Mash

Bangers and Mash is a classic in the Irish cuisine. This easy to prepare dish works well with lamb, pork, or beef sausages.

2 lbs fresh veal or chicken sausages (8 large sausages)

2 lbs Yukon Gold potatoes, peeled and diced

Kosher salt

4 tbsp (½ stick) unsalted butter, diced

4 oz creme fraiche

½ cup whole milk

2 tsp Dijon mustard

2 tsp whole-grain or coarse mustard

1 tsp dry mustard

Prepare oven by preheating to 425 F.

Place a baking rack over a sheet pan and arrange 1 layer of sausages on the baking rack.

Bake for 18 to 20 minutes

Place the potatoes and 1 tbsp salt in a large saucepan. Add enough water to cover the potatoes. Bring to a boil then simmer for 20 to 25 minutes.

Drain the water then add butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, 1 tbsp salt, and pepper.

Using a handheld mixer, beat potatoes in the pan until smooth and creamy.

Serve by mounding the mashed potatoes and top with the sausages.

4. Galway Oysters

Thousands of tourists visit Ireland for the Oyster Festival and the Galway Oysters. But even if you’re not in time for the festival, you can try this recipe using these exceptionally large oysters from Galway.

3 finely chopped bacon rashers

2 tbsp fresh breadcrumbs

1 tbsp Worcestershire sauce

4 tbsp double cream

Heat the frying pan.

Once heated, add bacon and fry gently on its own fat.

Add breadcrumbs and brown briefly.

Mix Worcestershire sauce with the double cream.

Pour the mixture on the oyster then top with bacon and breadcrumb.

Grill until brown and crisp.

5. Dublin Coddle

This coddle has no specific recipe as long as it has potatoes, spices, and everything nice— usually from leftovers.

2 kg peeled potatoes

500 ml of boiled water

450 g good quality pork sausages

2 sliced large onions

450 g thick-cut bacon

1 tbsp finely chopped fresh parsley

Preheat oven to 300F

Cut potatoes to smaller pieces.

Grill the sausages and bacon but make sure not to dry them out.

Layer onions, bacon, sausages, and potatoes in a large casserole dish. Season with parsley and pepper.

Pour the boiled water then bring the liquid to a boil on a stove.

Once boiled, reduce heat and cover the pot

Place inside an oven for 3 hours. Check liquid level after 2 hours and add more water if necessary.

6. Irish Shepherd’s Pie

The name of the dish speaks a lot for itself. This meal used to be a good choice of food for peasants and farmers but now, it has become popular in Ireland where it is served in every table during St. Patrick’s Day .

1 tbsp olive oil

1 tsp black pepper

1 lb ground beef or lamb

1 finely diced large onion

3-4 finely diced large carrots

1 cup frozen peas

2 tbsp flour

1 tbsp butter

1 glass red wine

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 cup chicken stock

6 cups mashed potatoes

1 beaten egg

Preheat oven to 400 F

Saute carrots and onion then add meat.

Season with black pepper and thyme

Cook meat until browned then drain fat

Add butter, peas, and flour then stir

Add chicken stock, Worcestershire sauce, red wine, and tomato paste until you have a thick meaty gravy

Remove from heat.

Add the sauce in a dish then pipe the mashed potatoes on top.

Bake for 20 minutes.

Irish Foods For Side Dish

7. mushy peas.

Mushy Peas are also every-foodie-in-Ireland’s favorite. It is usually paired with chips and fried battered fish or as a side dish to a nicely roasted lamb.

12 oz fresh English peas

2 oz salted butter

¼ tsp salt

2 tbsp heavy whipping cream

After rinsing, pour peas in a large saucepan with a steaming basket and add ½ inch water to the bottom of the pan.

Bring water to a boil and simmer for 10 minutes.

Melt butter in the saucepan then add the tender peas and mash.

Add the whipping cream and mix.

Season with salt and pepper.

8. Colcannon

Irish love potatoes and you can really tell since a lot of these traditional Irish foods have potatoes in the ingredients. Colcannon is also one of these potato dishes mixed with green vegetables and creamy milk.

2 to 2 ½ pounds potatoes, peeled and cut into large chunks

5-6 Tbsp unsalted butter (with more butter for serving)

3 cups of chopped kale, cabbage, chard, or other leafy green

3 minced green onions

1 cup milk or cream

Boil the potatoes for 15 to 20 minutes until fork tender.

Set the pot to medium-high heat and cook the leafy green with butter for 3 to 4 minutes.

Add the green onion to the pot and cook together for 1 minute.

Pour milk to the pot then add the potatoes in medium heat.

Mash the potato to mix them up with the green.

Add salt and serve hot

9. Irish Champ

Irish Champ is yet another flavorful mashed potato dish popular in Ireland. This tasty meal is another St. Patrick’s Day favorite and it is just easy to make.

22 oz potatoes

1 cup green onion

2-3 oz milk

Freshly ground black pepper

In salted water, simmer potatoes until cooked.

Drain potatoes once cooked.

Melt butter and add milk in the same pan.

Mash potatoes in the pan until smooth and creamy.

Add the chopped green onions and mix well

Season salt and pepper.

10. Roasted Cabbage

Aside from potatoes, cabbage is also one of the most popular vegetables in Ireland. This easy to make dish is also a must try.

½  head of green cabbage

3 slices of streaky bacon

1 teaspoon of peppercorns

½  teaspoon of salt

Take 1 cabbage leaf and place 3 slices of bacon and 1 tsp peppercorns in the center of the leaf.

Fold the leaves inward over the bacon and secure with a cotton thread.

Peel the leaves off the cabbage head and rinse with cold water.

Add the leaves and the bacon and peppercorn packet in a large saucepan.

Add water and bring to a boil.

Season with salt.

Simmer for 20 minutes with low heat then drain the water.

Cut through the cabbage leaves

Add butter if desired then serve.

Like It? Pin It!

Hi, I’m Christine – a full-time traveler and career woman. Although I’m from the Philippines, my location independent career took me to over 40 countries for the past 8 years. I also lived in 3 continents – from the Caribbean, South East Asia to Africa. But despite living in several countries, my love for Ireland remains the same. A country that had been a part of my life since I was 14 because of my love for Irish music and bands. Ireland Travel Guides was born because of this passion and hopefully, in some little ways, this website will be able to help you on your next trip to Ireland.

Irish Culture And Traditions - Ireland Travel Guides

Wednesday 17th of November 2021

[…] Read more about Irish traditional food here.  […]

3 Days in Dublin: Itinerary With Maps and Tips - Ireland Travel Guides

Thursday 12th of August 2021

[…] to nightlife in Dublin, the Brazen Head is Ireland’s oldest pub. Here you can sample more Irish cuisine for dinner, and enjoy live music with a pint or two before heading back to your […]

7 Best Hotels In Athenry, Ireland - Ireland Travel Guides

Monday 26th of July 2021

[…] farmhouse turned hotel that offers guests a familiar old-world vibe with modern amenities and great Irish food. It is regarded as one of the best places to stay in Athenry and has won awards for its service. […]

Where To Stay In Galway - Ireland Travel Guides

[…] and Galway’s central shops and bar. Guests can also enjoy a full Irish and continental breakfast, traditional Irish and European cuisine for dinner in Le Bistro […]

Top 11 Dingle Hotels For All Budget - Ireland Travel Guides

[…] Each of the elegant rooms features antique-style furniture and en suite bathrooms, satellite TV, and tea/coffee facilities. Free WiFi is also available, and Mrs. Benners’ bar has the best in traditional Irish cuisine. […]

• Destinations
• Travel Guides
• For The Home
• Privacy Policy

Food , Ireland

What to eat in ireland – typical irish cuisine to try.

When wondering what to eat in Ireland, we can certainly help. After all, we spent 20 years traveling to Ireland and 2 years living here. While there are many Irish food traditions, we created the ultimate list of typical Irish cuisine based on our lengthy Ireland travel experiences. With that said, here are the must-eat foods to try in Ireland.

*This post contains compensated links. Find more info in my  DISCLAIMER . As an Amazon Associate, I earn from qualifying purchases.

What Do Irish People Eat

When researching what other articles add to their list of what is Ireland famous for when it comes to food, there seems to be a bit of a romanticized notion of classic Irish food. I’ve read a lot of statements like “every Irish family has its own recipe for….” Modern Irish food, though, means that a lot of families don’t make traditional dishes from scratch. Some of these so-called-must-eat dishes I’ve never seen on a menu in my 20 years of traveling to Ireland.

In this post, I want to share our experiences to help you find the best Irish food when traveling to Ireland. This will include some typical Irish pub food as well as some contemporary popular dishes. They might not be traditional Irish comfort food but some of them can certainly be considered contemporary comfort food and you are almost guaranteed to see them on restaurant and pub menus.

What To Eat In Ireland – Typical Irish Cuisine To Try

Traveling to Ireland? Check out our Ultimate Ireland Packing Guide 

Planning A Visit To Ireland

Looking to plan a tour to Ireland but don’t want to plan it yourself? I totally understand. Overall, Ireland is an easy place to travel to, particularly because they speak English. But, here are some travel tips to make the most of your stay.

Rental Cars : In order to see the best of the island, though, you need to hit the open roads. If looking to rent a car, we recommend  RentalCars.com . They compare prices at the top rental car companies to get you the best deal. Some travelers don’t like the idea of renting a car in Ireland, though, because they drive on the “wrong” side of the road. It can be a challenge, particularly on narrow and windy roads. 

Recommended Group Tour : As an alternative, we recommend booking a tour through  Intrepid Travel . They offer an 8-day tour of both the Republic of Ireland and Northern Ireland. The tour visits Dublin, Belfast, the Cliffs of Moher,  Killarney , and even the Aran Islands. Check out the full itinerary  here . We took an  Intrepid Tour in Morocco  and we would definitely recommend them if you want to book a group tour.

A Reputation For Irish Fare

Traditionally, travelers didn’t make their way to Ireland because it is known for its great food. Irish food traditions have been heavily based on simply boiling food before serving. Much like traditional British cuisine, it just doesn’t have the same sort of reputation for great food as  Italy  or  Spain .

In recent years, though, typical Irish food has experienced a bit of a renaissance, predominantly because of a renewed interest in fresh, local ingredients. There’s also been growth in the number of  Michelin Star restaurants in Ireland .

With verdant green hills and pastures, there’s a huge opportunity for locally grown produce as well as some of the best beef, pork, and lamb in the world. There’s also some amazing seafood to be eaten, and not just fish and chips. Irish dishes include more than just meat, potatoes, and cabbage.

What To Learn More About Ireland Food And Drink? Check out our Guide On What To Drink In Ireland

Irish Foods List – 17+ Must Eat Dishes

So what is Ireland known for when it comes to food and drink? Here’s our list of must-eat dishes, from Irish snacks to desserts and everything in between. Most of these dishes can be found at traditional Irish pubs or more contemporary gastropubs. Some are a little harder to find. In the end, though, it’s a comprehensive list of the best food in Ireland.

Traditional Irish Breakfasts

I remember clearly our first trip together to Ireland. We arrived very early in the morning. Eric introduced me to his aunt and we passed out to catch an hour or two of sleep. We woke to the smell of a typical Irish breakfast. His aunt cooked us up everything fresh and now it is a tradition at least a few mornings during our visits to Ireland.

On the west coast of Ireland, we call the traditional Irish breakfast a “fry,” but in  Northern Ireland , it is called an Ulster Fry. It’s a massive plate with an egg or two along with some combination of toast, Irish sausages, rashers, black and white pudding, a grilled tomato, mushrooms, and sometimes baked beans.

For travelers who don’t have an aunt to cook for them, most Irish pubs that serve food will offer a fry in the morning. Some hotels and B&Bs will also offer a full breakfast included in the room rate. Enjoy an Irish fry with an Irish tea like Barry’s or Bewley’s, or for those nursing a hangover a Guinness would be a great “hair of the dog”.

Irish Traditional Cooking Pro Tip :

If you are staying at a hotel or B&B that doesn’t include full Irish breakfasts but offers Irish breakfast sausage, here’s a tip. Cut the sausage in half, length-wise, and put it on a piece of fresh bread with Irish butter. The sausage melts the butter into perfection. This is probably the most common breakfast you will find me eating in Ireland.

Black and White Pudding

Part of a tasty Irish breakfast includes black and white pudding. You might be saying, “pudding for breakfast?” Well, this isn’t the pudding most commonly associated with dessert. 

Breakfast pudding is a meat-based, usually pork, dish that comes in either white or black varieties. Oatmeal and other grains, along with spices are mixed with the pork meat to create the pudding. In the case of black pudding, pig’s blood is added to the mixture. The right pudding is creamy, rich, and flavorful. 

There’s no shortage of great pudding producers around Ireland. From small farm artisan producers to legendary producers like  Clonakilty Black Pudding  in Co. Cork, the supply of great pudding in Ireland is endless. 

Irish Rashers

Many people write that an Irish breakfast normally includes bacon. That can be considered true. In reality, though, the Irish breakfast actually includes what are known as rashers. Rashers are entirely different from both American bacon and Canadian bacon. It is more commonly known as back bacon. It’s wider and thicker and totally tasty. It also makes a good sandwich.

Battered Sausage

I will admit, this is my drunk food in Ireland. It’s an Irish pork sausage that is battered and deep fried. It’s most commonly sold at fish and chip shops. They will ask if you want salt and vinegar. Say yes!

Irish Breakfast Bap

Put all of this together on a roll and you have the Irish breakfast bap. A bap is just another word for a sandwich. One of the best ways to eat a sandwich in Ireland is to include a full Irish breakfast on it. Even though this photo makes it look like a complete mess, this is nothing but tasty. It has eggs, black and white pudding, sausages, rashers, beans, and mushrooms all on a buttered roll. Totally messy but totally worth it.

Irish Bread – Soda Bread, Brown Bread, and Irish Butter

Authentic Irish food has to mean two things: bread and butter. First, Ireland has an amazing reputation for quality dairy. I love the butter in Ireland. The most famous brand is  Kerrygold  from Cork, Ireland. (And, no they are not paying me to say this. It’s what Aunt Theresa buys and I love it!).

Second, I always associate bread with Ireland, in part because Eric’s uncle is a retired bread deliveryman. Some of our earliest trips to Ireland are punctuated with memories of fresh bread that “fell” off the truck. The two most popular types of bread are Irish brown bread and soda bread. Soda bread is a “quick bread”, meaning it doesn’t need to be leavened with yeast.

I’ve read a lot of articles about Irish food products talking about how every Irish family has its own recipe handed down by generations. From my experience, most families today are too busy to make their own bread each day. We’ve learned how to make Irish brown bread and it is not difficult, it’s just that modern life has taken over. In recent years, some of the healthy-eating trends have taken over and our family has started to make fresh bread at home, generally porridge bread.

Check out our recipe for  Traditional Irish Brown Bread , made in our kitchen in Ireland! 

I have a softness for great scones with cream and jam. Whether for breakfast or as an Irish snack in the afternoon, we often seek out a tasty scone in Ireland. We’ve had some great scones with traditional afternoon tea in Northern Ireland but I actually swear by the scones from Dunnes, the Irish grocery store  chain . If you are renting an apartment or house in Ireland and have a kitchen, definitely pick up a few scones from Dunnes.

Fish And Chips

Okay, so fish and chips are most likely a British import, but there is no getting around eating them in Ireland. In fact, I don’t even know if I would consider this one of the Irish foods you must “track down.” Chances are it will come to you. 

Fish and chips will be found on every Irish pub and gastropub menu across the country. For a more traditional way to eat it, though, go to a local takeaway or “chipper” and get the fish and chips wrapped in paper and drizzled in cider vinegar. A real treat, generally at half the price! 

Cod And Prawn Bake

This is a super traditional dish made with local cod and prawns. It’s a creamy casserole made with milk, flour, and cheese. It’s made and served in a baking dish and comes out steaming from the oven.

Irish Seafood And Oysters

There is a wine festival every fall near where we lived in Spain, in the Costa Brava. There was always one stall that specializes in Irish oysters, normally from Galway. Sometimes I forget how good the  Irish seafood  and oysters are.

There’s even a  Galway International Oyster And Seafood Festival  held annually at the end of September. Even if you are not a fan of oysters, definitely try to find some local seafood, which can include smaller lobsters as well as langoustines. You can also eat  prawns  from Dublin Bay and clams and mussels from the west coast.

Irish Salmon – Fresh And Smoked

It’s uncommon to find any Irish menu that doesn’t offer salmon in some way, shape, or form. Salmon is one of the most common fish and is a staple food of Ireland. It’s often poached or grilled. But, one of the true traditional Irish dishes has to be smoked salmon, particularly from the west coast. In particular, look for smoked salmon and other products from the  Burren Smokehouse .

Irish Seafood Chowder

I love a proper seafood chowder. Because Ireland produces such great seafood and salmon. Our favorite is from the Curragower in  Limerick , which is chock full of prawns, mussels, and Irish salmon. Normally it is served with a slice of brown bread or soda bread and Irish butter. It’s just the perfect mix of a lot of the popular Irish food products I mentioned already.

Colcannon is an Irish food that always graces every must-eat list for Ireland. It’s a traditional dish made of mashed potatoes, cabbage, and some form of pork, either boiled ham or smoked sausage. It is such a traditional Irish food that it is not commonly eaten at home by modern Irish. That said, you might see it on the menu at a traditional Irish pub or gastropub. That said, it is super common to see potatoes at every meal. The potato is a  staple  of Irish traditional cooking.

Irish Bacon And Cabbage

This is my favorite dish to eat in Ireland. Eric’s aunt makes it at least a couple of times for me every visit. And it is a dish that many Americans and international travelers probably wouldn’t even know about. That’s because it is not commonly found on Irish pub menus.

Yet, Irish bacon and cabbage is a humble dish and quite commonly eaten. It’s probably more common to eat than shepherd’s pie or corned beef and cabbage. Bacon and cabbage is made with cured Irish back bacon, which is boiled until soft. It’s served with boiled cabbage and mashed potatoes. Eric’s aunt serves a large cup of cabbage water on the side to moisten the potatoes and Coleman’s spicy mustard for the pork. It’s my favorite for sure! 

Seaweed And Dillisk

These are some definite Irish foods to try, particularly for adventurous food travelers. There is a growing trend in Ireland to forage for local ingredients including those that come from the sea. In recent decades, seaweed from the Irish coast was exported to Asia. Now, the locals are realizing there are a lot of benefits to eating local seaweed.

Dillisk is one type of seaweed, which is dried in the sun until crisp and salty. I am, honestly, not a fan. Eric’s cousin was a huge fan and would sit down with a bag of dillisk and a beer. There are a lot of different kinds of seaweed and moss that are being incorporated into dishes, even desserts, and puddings. This is a resurrection of very old-school recipes. And, they are loaded with nutrition. Seaweed might not be the most popular food in Ireland, but if you see a dish made with it, give it a shot.

Periwinkles

Periwinkles are small snails that are a common seaside treat in the summer. They make a good beer snack. More traditionally you see people sitting on the beach eating small snails with a pin. Look for them in coastal towns, often served from a little wooden cart just in front of the beach or promenade. Most carts that sell periwinkles also sell dillisk. There is one cart in Kilkee, County Clare, where we often go for the summer that has been serving periwinkles for over 100 years. 

The Irish Boxty

The Boxty is another traditional Irish potato dish made from finely grated and fried potatoes. It’s a cross between a potato pancake and an American pancake. It will normally be served with some side dishes, like a fried egg, baked beans, or rashers. You can find boxty at some contemporary Irish cafes. Some more modern restaurants have started offering a more contemporary version, sometimes with quality Irish beef or a whisky sauce.

Irish Meat Dishes – Irish Lamb, Beef, and Pork

When driving around Ireland it becomes blatantly obvious that the meat is local. Sheep and lamb grace the mountainside, cows graze in the green pastures, and there are more pigs in the country than you can shake a stick at. We only found out a few years ago that our home away from home in Limerick was once known as  Pig Town  because of the extensive pork industry.

It’s possible to eat lamb or beef in an Irish stew, along with potatoes, carrots, and onions. When enjoying a Sunday roast, don’t be surprised to see multiple types of potato on one plate. When eating Irish dinner at home, Eric’s aunt always has at least two or three types of potatoes on the table. It also means that there are some great burgers to be eaten in Ireland. The beef is just so good.

Irish Spiced Beef

This is something we didn’t learn about until we started living in Ireland. It’s a traditional Christmas dish, but not something our family apparently does. We tried it our first Christmas living in Ireland based on our butcher’s recommendation. 

Spiced beef is just that, a large piece of beef, spiced with bay leaves, ginger, mace, allspice, and other spices. It’s pickled, normally by a butcher, and then boiled at home. After boiling, it’s chilled and served cold. It’s a perfect cold cut to serve with salads or as a tasty sandwich with mustard. 

Irish Desserts – Puddings

We are not big dessert people. I tend to eat more savories and fill up before dessert. In Ireland, though, there are a handful of desserts I love. Many of these desserts are influenced by the Brits, but I don’t care. They are tasty and commonly found on restaurant and gastropub menus.

Check out our collection of  Traditional Irish Dessert Recipes  if you want to learn how to make some of these at home. 

Bread and Butter Pudding

I love bread and butter pudding, or bread pudding as it is generally referred to in the States. This might be more of a British-influenced dish rather than a classic Irish dessert. It’s tasty. It is made by layering slices of buttered bread in a pan, along with egg and cream, perhaps some raisins and cinnamon. When it comes out from the oven, it is soft and gooey, and magical.

Victoria Sponge

This is one of the more traditional Irish desserts, even if it is probably British-influenced. A Victoria Sponge is a sponge cake that is layered with cream and jam. Named after Queen Victoria, it is probably more common in Northern Ireland.

Sticky Toffee Pudding

This is another of the popular Irish desserts even if again it is probably British influenced. Sticky toffee pudding is a large, super moist sponge cake covered in a toffee sauce. It can be sickly sweet, but when covered in vanilla ice cream it can be heavenly.

Typical Irish Dishes That Aren’t Commonly Found In Ireland

There are a few dishes that are associated with Irish cuisine, particularly some that are found on every Irish pub menu in the US. Most of these dishes we’ve never actually eaten in Ireland. Either they are so traditional that most Irish don’t make them anymore or they are more American creations. Some of these dishes might be available at many places to eat in Ireland, but that also might mean the restaurant is a little more touristy.

If you ask most Americans about what is Ireland known for when it comes to food they would probably say corned beef and cabbage. That really is an American invention. What is a common traditional Irish dinner would be bacon and cabbage, a fresh ham made with cabbage and mashed potatoes. It’s not common to find on restaurant menus though.

Another dish that is common to find on the menu at many American Irish pubs is shepherd’s pie. I’ve never eaten shepherd’s pie in Ireland. That’s not to say it is not a food to eat in Ireland, I just don’t generally see it on menus on the west coast. We’ve learned to make a meat pie in Dingle at the Dingle Cookery School, which was filled with West Kerry lamb. It was probably more along the lines of a lamb pot pie than a shepherd’s pie.

FAQs- Traditional Irish Food

Ireland is probably most famous for its use of the potato. It certainly features prominently in a lot of the Irish dishes above. Even our Irish relatives can’t eat a meal without at least one, or more, types of potato!

Eating in Ireland is not cheap. It is an island, so much of the cuisine has to be brought in. Labor is also expensive, which makes the cost of eating out higher than in some countries in mainland Europe. Expect to pay between u20ac15-20 for an entree at a restaurant or gastropub. Cheap eats in Ireland can be found at the chipper, takeaways, and cafes serving sandwiches.

Many people say Irish strew is Ireland’s national dish. We, however, associate bacon and cabbage more as a national dish because of its history and simplicity.

Dingle, located along the water in County Kerry has tons of great restaurants serving up locally sourced fish, seafood, and lamb. The one restaurant in Dingle with a very high reputation is Fenton’s of Dingle. This family-run restaurant comes from a farming background so you better believe they are only going to serve fresh ingredients.

As the capital and largest city, Dublin has a vast and diverse culinary offering. The city is home to many Michelin star restaurants and fine dining establishments. It’s also home to innovative chefs working out of small restaurants and food trucks. So does Dublin’s food scene make it the best in Ireland? That’s entirely up to who you ask.

Where to begin. Why not breakfast? One of the food Ireland is famous for is the full Irish breakfast. Packed with sausages, bacon, and of course black and white pudding. Don’t go to Ireland without sampling Irish salmon. Arguably the most popular fish in Ireland. And of course, there’s Irish soda bread. The most famous bread in Ireland.

Amber Hoffman

Amber Hoffman, food and travel writer behind With Husband In Tow, is a recovering attorney and professional eater, with a passion for finding new food and drink destinations. She lives with her husband, Eric, in Girona, Catalonia, Spain. Together over the last 20 years, they have traveled to over 70 countries. Amber is the author of the Food Traveler’s Guide to Emilia Romagna. She regularly lectures on social media marketing to travel professionals throughout Europe.

Comments are closed.

• Click to open search
• Open the main navigation
• Newsletter Opens in a new window

Dining at the Irish table: your guide to Irish flavours

Irish ingredients – from seafood, meat and dairy products to soda bread, oats and the ubiquitous potato – are the basis of Irish cuisine.

And while Irish cuisine has evolved significantly from Irish stew and cabbage and bacon to offering a more sophisticated and well-rounded menu, the basics still remain, even if they’ve been modernised for a contemporary palate. So, where can you get the best version of Dublin coddle, the finest fish and chips or a really tasty bacon and cabbage?

Here's a run-down of the most quintessentially Irish ingredients and dishes and where to sample them throughout Dublin.

Fish and seafood

Firm-fleshed smoked salmon, mackerel or fresh-water trout atop thickly buttered soda bread. Pristine potted crab, glimmering oysters, sweet Dublin Bay prawns with Marie Rose sauce. Great platters of these, and fresh catch of the day. Pots of mussels steamed in local cider. Steaming fish pies or bowls of creamy chowder, a seafood soup that is a meal in itself with its generous chunks of fish and shellfish. A classic fish and chips, featuring white fish in crisp batter with big fluffy potato chips, all wrapped in brown paper and eaten as a takeaway. It’s hardly surprising that an island surrounded by clean cold waters and a capital with its own working fishing port at the seaside village of Howth should serve up great local seafood. 

Where to find it

Go straight to the source for a feast of fresh shellfish from second-generation seafood restaurateurs at King Sitric at Howth Harbour, or opt for pitch-perfect fish and chips or tangy fish tacos at Fish Shack on Dun Laoghaire’s East Pier (they have a second location in Malahide). In Temple Bar, beeline to Seafood Café for a platter of oysters. Just over the Ha’penny Bridge is the Winding Stair , which serves fine for potted Dingle Bay crab, Irish seafood chowder and a signature fish plate showcasing Ireland’s finest fish smokers.

Pork, beef and lamb

Pork-based products have long had a special place in the Irish diet, from the classic bacon and cabbage to the great breakfast fry. Sausages, rashers (bacon slices) and black and white pudding – the former a sausage made from pig or cow blood mixed with suet and oatmeal, the latter made without the blood - are so beloved they turn up at lunch and dinner too, in sausage rolls and rasher sandwiches, black pudding salads, bangers and mash or Dublin’s beloved coddle (a potato-based casserole with sausages, rashers and onion). Meanwhile Ireland’s green pastures and herb-rich hills produce the finest grass-fed lamb and beef, to slow cook with root veg for that classic Irish lamb stew or in Guinness for a beef stew. 

Whether it’s top-drawer pork and leek bangers or bacon and cabbage with parsley sauce and honey-roast carrots, Dublin’s oldest pub the Brazen Head is an atmospheric go-to for classic Irish dishes. O'Neills of Pearse St is a Victorian classic that serves a faithfully traditional stew, while John Kavanagh (aka the Gravediggers) in Glasnevin are True Blue coddle champions. The Boxty House bring excellent sourcing and playful respect to the classics (including their namesake). Expect serious 6th-generation expertise from a family of butchers turned restaurateurs at FX Buckley, which has restaurants on Pembroke St and Crow St in the city, in the southern suburb of Monkstown and north of the River Liffey in Stoneybatter . Featherblade on Dawson St and sister restaurant Mister S on Camden St pride themselves on serving the best value steak frites in town.

For that traditional fry, Catherine’s Café makes the most of Meath Street’s reputable butchers while Bread 41 on Pearse St packs pudding, bacon, fried egg, bacon jam, wood-fired ketchup and McNally Family Farm mixed leaves into a sandwich of their superlative sourdough bread.

We Irish love our spuds. Yes, it’s a cliché, with a history as complicated (the potato blight resulted in the Famine of 1845-49) as it is surprisingly short (the potato was only introduced to Ireland in 1589). And yet the love affair with the potato is so strong that it has become synonymous with Irishness.

Some swear the best meals require two different potato sides, preferably three. Colcannon and champ are favourites (buttery mash with kale or spring onions folded through, respectively), as are everything from potato salad to fried potato chips (to be distinguished from fried potato crisps) and boxty (a potato pancake featuring both mashed and raw spuds).

Boxty is the house speciality at The Boxty House , where owner Padraig óg Gallagher is so serious about spuds that he has published research papers on them. Cornucopia’s now-vegan signature salad of garlic potato with hazelnut has been on the menu since the 1980s. And for perfectly made chipper chips, there’s  Leo Burdocks  at Christchurch or  Beshoffs Bros  in Howth, both of which have various other outposts across the city.

Before the mighty spud arrived in Ireland, oats were a staple food and their popularity has maintained. Today they’ve become the ingredient du jour for lovers of a wholesome breakfast to keep you going until lunch, whether as a hot porridge or cold overnight oats. 

Daddy’s Café in Rialto make their overnight oats with oatmilk, berries, pistachio, coconut and mint, with Harry’s Choco Nutbutter for extra indulgence, while Tang top their oat porridge with homemade nutty granola, fresh fruit and an indulgent honey-nut butter.

Cheese and dairy

Ireland’s green pastures also yield the best dairy products, whether it’s butter (always salted), milk, cream or cheese. The cheese toastie is a modern Irish staple: traditionally a simple affair indulged in the pub as soakage for a feed of creamy pints, you’ll now find it elevated in highly competitive creative fashion in contemporary cafés and wine bars, inspired by the renaissance in Irish farmhouse cheese of the last few decades. Irish cheese is now world-class in quality, with diverse styles that range from ripe washed-rind cheeses and creamy blues to tangy goat logs and nutty aged hard cheeses.

Purist cheese lovers shouldn’t miss a pilgrimage to Sheridans Cheesemongers where every purchase becomes a tasting session and educational deep dive into Ireland’s rich farmhouse cheese scene. They have a dedicated shop on South Anne St, but they have concessions in various branches of Dunnes Stores throughout the city.

Grogan’s Castle Lounge , at the corner of Castle Market and South William St, is a gold-standard mecca for the old-school pub toastie, while their neighbours at Loose Canon give grilled toasties a seasonal, artisanal spin with specials like wild garlic and Cais Dubh cheese. Griolladh on Thomas Street (en route to the Guinness Storehouse) raise the ham and cheese toastie to art with their ‘Hambo’, featuring shredded gammon and bacon collar with a roasted glaze.

If you prefer your dairy ice-cold and creamy, there are plenty of places to get your hit, from the king of seaside ice cream cones that is Teddy’s in Dún Laoghaire (don’t forget the chocolate flake) to Murphy’s ice cream parlour on Wicklow Street, where unique local flavours include Dingle Sea Salt and Irish Brown Bread ice cream.

Irish bread and baked treats

There was a time when every Irish mammy had her own family recipe for traditional Irish soda bread. No scales were required: the bicarbonate of soda (the raising agent) and the buttermilk (whose acidity activated it) were always measured by hand and eye. See also: soft and fluffy scones – made plain or with fruit - for slathering with Irish butter and homemade jam. And seasonal barmbrack (a cross between fruit cake and bread, and essential eating at Halloween) topped with even more butter. More recently Ireland has fallen in love with sourdough breads as well as heritage grains, reflected in an adventurous and confident approach to breads and baked treats across the city. 

That pride in Irish baking has seeped deep into the homegrown food culture, and you’ll find excellent examples of brown soda bread across the city – served with everything from scrambled eggs ( Avoca ) to smoked salmon ( Sheehans ). Drop by the historical Bretzel Bakery , which has been in Portobello since 1870, and enjoy their range of expertly-made bread, from stoneground sourdough to tortano. Or pick up a loaf of seeded brown soda bread, Guinness and treacle bread or porridge and yoghurt bread at  The Bakery  in Rialto, where Graham Herterich, aka the Cupcake Bloke, also specialises in modern takes on old-school treats like mikado biscuits and barmbracks. And while you're at it, why not join the queue for brunch at  Bread 41  and pick up a loaf of some of the city’s best bread.

Seaweed has made an impressive comeback in Irish food culture. This very traditional (if near-forgotten) ingredient was treasured in coastal communities as a snack, a tonic, a setting agent for milk puddings and a seasoning for cooking. 

Seaweed can now be easily picked up in supermarkets and health food stores like  Down to Earth  on South Great George’s St (dried dillisk is delicious chewed on neat as a salty snack) and from local providers at markets around the city. It’s a popular topping for Irish oysters –  Locks  tops theirs with a house kombu vinegar and rapeseed. Irish-farmed wakame seaweed also turns up in salad dishes at Asian kitchens such as  Musashi  and  Eatokyo , as well as in breads and cheese courses such as the cheese and honey seaweed dish with wasabi sesame seed crisps at the  Vintage Kitchen on Poolbeg St.

Dare to try

Ireland has its fair share of traditional dishes that are challenging to the uninitiated but beloved by regular partakers. Blood pudding is top of that list, whether Munster’s unique take on it (drisheen, which features a blend of cow's, pig's or sheep's blood with milk, salt and fat) or the more ubiquitous black pudding that you’ll find across the land.

It also has plenty of modern popular staples which won’t win any gastronomic awards but are now as Irish as bacon and cabbage. Some rule those late-night chipper queues: the garlic cheesy chips, the ‘chips with bits’ (crunchy scraps from the deep fat frier), the snack box (chips with chicken and sautéed bell pepper).

Some are saviours of the morning after, the deli-counter favourite that is the Irish breakfast roll (a baguette with your choice of egg, bacon, sausage or all three), or its workday lunchtime sibling, the chicken fillet roll, where your choice is grilled, spicy or BBQ chicken. And some are anytime, anywhere, cold-stone classics, such as the crisp sandwich, featuring cheese and onion crisps in between buttered white slice pan bread. The only (hotly contested) question is how to choose between Ireland’s best-known brands: Tayto or Kings?

Budget dining in Dublin

You can eat very well in Dublin without spending a fortune. Here’s our guide to the best budget bites in the city.

How To Eat Like A Real "Gypsy"

We may receive a commission on purchases made from links.

Gypsy cuisine has been called "the little known  soul food " and is one of my favorite ways to celebrate my mixed-Gypsy heritage and  Romani and Traveller history  month. Gypsies have a rich and complicated identity and history, which is reflected in the delicious complexity of the food, and, like most things, it's a lot better when you understand it. First, the word "Gypsy" is the term that  gadjé  (Rromanes for non-Romani people) have used to refer to Roma, the ethnic group  originating in India  around the eleventh century. Overtime,  Gypsy  has also been used as a racial slur, especially in the lowercase "gypsy," and  antigypsyist  language is normalized in so many languages that it's become idiomatic (e.g., "That shopkeeper  gypped  me!"). Between this and trendy  Gypsy appropriation , some Roma reject the word altogether, while others, like  Filip Borev  prefer it as long as it's used correctly and respectfully, and some, like myself, choose to reclaim  Gypsy  as an act of linguistic and identity empowerment. In short, if you aren't Romani, it's safer and use  Roma  and  Romani  instead of  Gypsy  (and definitely don't say "gyp"), or ask just the Romani person you're speaking with what s/he prefers. If you are Romani, you're free to reclaim or shun the word  Gypsy  as you see fit.  Travellers , also known as "Tinkers," are not ethnically related to Roma. They are of  Irish origin  and have their own culture and language, but they are also traditionally nomadic and historically and presently suffer the same stigma and oppression that Roma suffer. Common racial slurs used against Travellers are "Gypsy," "Pikey," and "Knacker," so those are more words to avoid.

While Roma have maintained a distinct and unique culture with many cultural differences among the different clans (such as the Sinti, Lovara, Manouche, etc.), much of Romani culture, including cuisine, has been shaped by oppression and the regions that Roma live in and travel through. In his book,  We are the Romani people , linguistics and Romani studies professor  Dr. Ian Hancock  explains that, "like Roma music, there is no single type of Romani cookery, but a range of cuisines that differ from place to place, depending upon locally available ingredients and the social circumstances of the community." The vast regional differences are a product of nomadism, a practice born out of persecution (not whimsy), which began when the Roma first left India and were met by hostile and xenophobic Europeans. My Sinti Romani grandmother grew up in Germany, so her cooking has a heavy  German influence . Before her family settled, they regularly traveled on the Danube from Germany to Hungary and back again, and their cooking reflected their travels. "Social circumstances" refers to the centuries of brutal  antigypsyism , including hate crimes, forced sterilization, slavery, racial profiling, apartheid, ghettoization, etc., that still persist today. Despite the current  Romani human rights crisis , some Roma have  assimilated  into gadjé society and the workforce (usually by having the opportunity to keep their ethnicity a secret) and so have more freedom, including culinary freedom. However, there are many Romani populations all over the world who are denied basic human rights.

As you can imagine, if you are not allowed in shops and are pushed into ghettos with no running water, electricity, or sanitation, then your life, not to mention your culinary creativity, would be severely curtailed. My grandmother was born into WWII and Roma were among the groups targeted by the Nazis. During her childhood, she ate whatever she could find with little concern for culture while avoiding the concentration camps in which half of Europe's Romani population was murdered. Although an estimated two million Roma (probably more) lost their lives in the Holocaust, what we call  O Porrajmos , the Romani genocide is still barely acknowledged and no reparations have been made.

Despite the many clans and subcultures, all with their own customs and dialects of Rromanes, Romani food culture as a whole shares a love of pepper, a love of bread, and strict rituals for cleanliness and table etiquette. In  We are the Romani people , Ian Hancock explains these rituals and observances in more detail, and most of them revolve around the Romani belief that the world is divided into that which is  pure and impure . All Roma avoid eating animals that are "impure," such as animals that clean their backsides with their tongues (so, no eating Fifi or Spot!). Roma also shun eating horsemeat because horses are so highly valued and respected. And, in the Indian tradition, Roma further divide food into two categories: "ordinary" and "auspicious" or "lucky" ( baxtalo ). Auspicious foods are believed to be particularly healthy for the body and soul, and these beliefs are likely rooted in Ayurveda, the traditional Hindu system of medicine that uses food, herbs, and yogic breathing to balance the body. Hancock's list of  Baxtale xajmata  or "auspicious foods" includes food that is "pungent or strongly flavored like garlic, lemon, pickles, peppers, sour cream, and so on." Most of all, Romani food culture is all about finding thrifty, resourceful, and delicious ways to nourish and purify the body.

This is in part why Romani cuisine has been called "the little-known soul food," and it's slowly becoming more popular with Romani restaurants cropping up, like  Romani Kafenav a in Slovenia, recently  featured on NPR . Although Romani Kafenava was at first protested by residents who didn't want a Gypsy restaurant in town, the business is doing well. This is why it's so important for Roma to share the culture. The hope is that the more that people learn about and fall in love with Romani culture, the easier it will be for outsiders to let go of prejudice, "Gypsy" stereotypes, and  false beliefs . Besides, the best way to country's heart is through its stomach. And while "Gypsy" stereotypes have been perpetuated by stories, films, media (mis)representations, and  rabid politicians , historically, the Roma have been secretive (for good reason) about  Romanipen  (the Romani way). That penchant for secrecy made looking up Romani recipes a challenging and amusing task: 90 percent of the recipes I found have no measurements or real instructions because they are "family recipes." (i.e.,  IT'S A SECRET. STOP ASKING QUESTIONS. ) "There's flour, water, oil, and salt if you want. Cook it till it's done. End of recipe." (Probably most Roma grandmothers don't need measurements because they cook by their hearts, but still.) Measurements or no, the more that Roma are speaking out, writing about their experiences, demanding human rights,  running for political office , recording Romani & Traveller history, the more we preserve and understand a threatened culture and language. Romani and Traveller culture is nothing like a big fat wedding, a reality TV show, a fairy tale, or a Fascist's nightmare. It's not even reducible to poverty and oppression.  Roma are rising  above oppression, educating the public about the culture and the human rights crisis, and contributing to society as doctors, artists, writers, lawyers, activists, chefs, and more, and allies to the Romani community are doing their part, too. Opre Roma! (Roma, rise up!) This is the spirit in which I share these recipes with you. I warmly invite you to celebrate Roma and Traveller History month by playing some  Django Reinhardt  and  Esma Redzepova , cooking up these dishes, and enjoying them with friends and family.  Te xas sastimasa ! May you eat in health!

Click Here for the "Gypsy" Celebration Soup Recipe

Click Here for the  Rosemary, Dill, and Bacon Manriklo Recipe

Click Here for the  Cinnamon Saffron Galuški Recipe

Click Here for the  Waltraut's Sweet Breakfast Blini Recipe

Click Here for the Romani Tea Recipe

51 Best Irish Dishes | TravellersQuest

Ireland is a country located on the island that bears its same name. This island is in front of the coasts of Wales and England, and it is for this reason that the three countries cultures and traditions can appear similar when comparing them.

Ireland’s cuisine , for example, may have some derivations of recipes that may have originated in its neighboring countries. However, there are incredible and great-tasting dishes that are typical of Ireland, which is why we offer a wide selection by specific categories of what its cuisine has to offer.

Do you love Irish food? Ireland is a beautiful country with an interesting culinary history. Throughout this article we review the best Irish dishes including categories such as sides, potato dishes, vegetable dishes, chicken dishes, fish dishes, potluck dishes, and seafood dishes.

Table of Contents

Best Irish Dishes

• Irish Potato Dishes
• Irish Chicken Dishes
• Irish Potluck Dishes
• Irish Side Dishes
• Irish Vegetable Dishes
• Irish Fish Dishes
• Irish Seafood Dishes

The nation that created Guinness beer has quite prominent dishes keeping a special place for certain ingredients from fish (such as cod or salmon) to vegetables (such as potatoes or cabbage) and through important meats like pork and chicken. These ingredients star in a lot of their best dishes.

Whiskey chicken

As the name implies, in this delicious whisky chicken dish, whiskey is the main ingredients. This delicious and traditional Irish preparation is preferred by those who visit their country as those who reside there.

Whiskey is used to make a sauce that bathes the chicken pieces. In addition to the liquor, the sauce contains tomatoes and onions sautéed in vegetable oil.

Additionally, hot sauce and a traditional British sauce called Bovril is added to this preparation. Finally, the sauce is added to the chicken already sealed and seasoned with rosemary, parsley, and chopped potatoes.

Beef and Guinness Stew

This beef and Guinness stew is a traditional Irish food recipe, but this stew has a special feature. This small detail is given through one of its main ingredients; this ingredient is one of the best beers in Ireland, Guinness beer.

Its elaboration is quite simple; mainly beef is chopped, seasoned with bay leaves, pepper, and salt. Then it is sealed with oil, sautéed with onions, carrots, potatoes and parsley pieces. Finally, liquefied tomatoes and Guinness beer make their stellar appearance creating the perfect broth for this dish.

Irish breakfast

As the name implies, this Irish breakfast preferred by the Irish for their mornings. In addition to being one of the most typical dishes of Ireland, it is one of the most consumed in this country.

This recipe usually consists of two fried eggs. These are accompanied with fried slices of bacon. In addition, bean stew with roasted tomato, roasted sausages, and slices of black blood sausage, complement the perfect Irish breakfast.

Lobster Salad

Its origin and great fame are strongly marked on the west coast of Ireland. This traditional Irishsalad dish is usually a healthy option in Irish cuisine, containing fresh lobster, lettuce leaves, onions, lemon drops, and black pepper.

Fresh lobsters are usually served on whole or chopped lettuce and arugula leaves, with a little butter on top. Finally, pieces of onion and vinaigrette made with mayonnaise, lemon, oil, and vinegar are added to this tasty salad.

Chocolate Whiskey Cake

This time Irish cuisine makes space for its best Irish dishes in form of a pastry creation, the chocolate cake with whiskey . Whiskey previously mentioned make another appearance this time to combine lightly with chocolate.

Its elaboration is a slightly extensive process of cooling, where a mixture of crushed biscuits and butter is the one that will be used as a base for this cake. On top of this, a melted mixture of dark chocolate, milk chocolate, and chocolate droplets is placed. It also contains cream, cream cheese and of course the liquor that gives name to the cake the whiskey.

Finally, the cake is cooled until the mixture hardens, after this it can be covered with some additional Whiskey.

Originally from the city of Dublin, this potluck dish was created on the basis of leftover meats. There really is no exact way of preparation or a concise recipe that indicates what steps to follow – its main ingredients are simply known.

These ingredients consist of very finely cut pieces of bacon, slices of thin pork sausages, sliced onions, diced potatoes, salt, and pepper. The most common way to prepare this Coddle is that all these ingredients are skipped until the sausages and bacon release their fat. Then everything is added and mixed together.

Irish side dishes

There are several recipes for Irish entries and accompaniments that have been created in different types of places. Places like restaurants, bars or even some homemade dishes. Regardless of their origin, each side dish has unique characteristics and the best have a place in this category.

This elaboration was conceived in times of the Halloween celebration, which is why it has become a tradition to prepare it every year on this date. This Barmbrack dish consists of a kind of high round bread with raisins inside. This traditional Irish dessert is usually an ideal accompaniment to a cup of black tea.

Mainly the raisins are macerated, with nuts and the skin of a lemon confit in whiskey and black tea. Then, beat eggs and wheat flour are combined with this mixture along with brown sugar, cinnamon, and cloves.

Bacon and cabbage

One of the most traditional dishes was originated through the most common crops of Irish country houses. This Bacon and Cabbage dish consists of slices of smoked bacon and mashed potatoes with sautéed cabbage leaves.

Smoked bacon is cooked with vegetable oil and Worcestershire sauce. Next to these slices, the finely chopped cabbage is incorporated into the preparation. Then, together with mashed potatoes with butter, this preparation is served in a deep dish.

Soda bread was created with ingredients that were on hand in most homes. In fact, one of ingredient is in the process of decomposition: milk. When it is already cut, it is combined with wheat flour, baking soda and salt to create one of the most simple and typical side dishes.

Chicken with mango salad

Another of the Irish side dishes that are worth mentioning in this category is the mango chicken salad . In addition to these ingredients, this salad contains romaine lettuce, black grapes, rosemary, lime juice, and black pepper.

The chicken is baked with lime juice, black pepper, and cayenne, salt and rosemary branches. Then this chicken is shredded and positioned on the leaves of lettuce and the dice of mango, black pepper, salt, vinegar, sugar and basil leaves.

Black and White Pudding

These two Irish accompaniments are usually served with breakfast. These consist of a kind of sausage, which in the case of black pudding, is made with cow’s blood, rice grains, and pork. On the other hand, white pudding is made with lard, oatmeal, bread, and pork.

Black and white pudding can be served sliced or simply fried for a more prominent flavor.

Fish and bacon soup

This fish and bacon soup side dish from Ireland is usually served on a small plate next to the main course so that you can taste the two flavors together. Although its preparation can be extensive and tedious, the result is totally worth it.

First, the slices of smoked bacon, onions, leeks, and garlic are sautéed in oil. Then the chicken stock next to the potatoes and the cod meat is cooked over medium heat. Finally, with half of the vegetables and portions of fish meat, the cream itself is made.

This is done by crushing them in a blender with milk and cream so that this dense mixture becomes soup must be added back to the fire with the other half of the ingredients.

Hot Beef Salad

This Hot Beef Salad is placed with a base of lettuce leaves, on them, the ox meat raised in Irish territory is positioned and all this is sprinkled with a dressing called aioli. This dish usually accompanies or opens the menu of a good Irish banquet.

The aioli is prepared in a manner very similar to mayonnaise, achieved by mixing an egg with olive oil, mustard, black pepper, vinegar, garlic, and salt in a blender with short periods of time so that it is not cut. On the other hand, beef minced in julienne is grilled with a little oil, salt, black pepper, and ground thyme.

Irish dishes with potato

As mentioned at the beginning of this great list of the best dishes, the potato has a very important role in the cuisine of this European nation. Their elaborations with better flavor and popularity are presented below.

Fried Potato Farls

Fried potato farls work for breakfast (or under any circumstance)is small fried balls made with potatoes. These small tortillas are one of the dishes preferred by the Irish not only at breakfast but at any time of the day.

Mashed potatoes are first placed in previously boiled water. This is done so that the potato is cooked lightly. It is then mixed with wheat flour, yeast, eggs, and sugar. Finally, this mixture is formed into balls and fried in vegetable oil.

This Irish preparation consists of a bread made with a potato base. This dish is usually served early in the morning as part of breakfast. It has a particularity as the dough has neither a sweet nor salty taste.

Its prepared as mashed potatoes, with butter and sautéed onions, to which egg is added for greater firmness and wheat flour for a good fluffiness. Finally, milk gives liquidity to the mixture. In addition, sugar and salt put a very good flavor to this dish that will be later baked.

Guinness sausages with mash potato

This is a traditional Irish food recipe because it is one of the most consumed meals during special occasions in bars in Ireland: pork sausages with Guinness beer make a combination of another world.

The quintessential Irish beer brews a sauce with flour, butter, Worcestershire sauce, mustard, and salt. This delicious preparation is served on top of fried pork sausages. Which in turn are positioned on top of mashed potato, made with milk, butter, and onions.

Boxty is a potato dish quite similar to the Fried Potato Farls, which were described above. The biggest difference between these two dishes comes through their flavor. Boxty, in this case, is salty while, the Fried Potato Farls, are sweeter.

Its simple preparation consists in mixing grated raw potatoes with steamed potatoes, so that they form a uniform mixture. Then milk, flour, beaten eggs, pepper salt, and onions are added. Finally, this beautiful mixture is fried in hot vegetable oil.

Colcannon Irish Food

For this potato dish creation, potatoes appear in pureed form again, however, they are accompanied by a special ingredient – cabbage, which is finely chopped in the mash.

Cabbage is sautéed in butter accompanied by sliced onions. Then the cooked potatoes are mashed and added to sautéed cabbage. Finally, a little milk will give this mixture a little more liquidity.

Boiled Potatoes

To finish this section, we find the boiled potatoes very yummy. Basically, boiled potatoes consist of a stew of chopped and well-seasoned potatoes.

The potatoes are cut into quarters and boiled. They are then added to a sautéed mixture of tomato paste, butter, red wine, and onions, plus pieces of parsley and a touch of black pepper. This dish is cooked until tomato paste is reduced.

Irish dishes with vegetables

Vegetables form a significant part of Irish cuisine as a whole, offering up some very good options for vegetarians who do not consume meat. We will also see recipes that include meat but contain a greater amount of vegetables in them.

Dried fruit salad

One of the best dishes for vegetable lovers is a classic Irish favorite.  – the dried fruit salad . The vinaigrette of this salad is made with a base of apple cider vinegar, soybean oil, and salt. This vinaigrette will be spritzed on top of arugula leaves, romaine lettuce leaves, pieces of green apple, nuts such as mere and peanuts, and Irish cheddar cheese.

Lamb chops in carrot stew

This vegetable Irish dish combines the nutrition and good taste of carrots, with the power of lamb chops , in a delicious stew based on these two main ingredients.

First, carrots should be cooked until soft. Then they must be crushed, and butter will be added. Lamb chops will be sealed and seasoned with black pepper, thyme, rosemary, and salt.

Finally, the carrots with oil will be added, so as to form a liquid mixture that cooks the chops. It should be noted that potatoes, chives, onions, green peppers, and chopped parsley will be added to meal as well.

Cream Spinach

This meal is one of the most consumed in the celebration of St. Patrick’s Day in Ireland because its color is completely green. It is important to highlight that cream spinach has other ingredients that help improve its flavor in a remarkable way.

Onions, parsley and chopped potatoes are sautéed in melted butter. Then chicken broth  used to enhance the soup’s flavor is added followed by spinach leaves to this Irish vegetable soup dish. This broth is cooked until the potatoes soften completely, so that all the ingredients are finely crushed, to form the creamy soup itself.

Cod with garlic and spicy

Irish cuisine comes into this category with a cod preparation in tomato sauce, garlic, chili, carrots, potatoes, chives, and onions. This cod with garlic and spicy is characterized by its especially spicy flavor that is given by chilies.

First, garlic, onions, chives, and chilies are fried in plenty of oil. After these have given off their flavor, the cod meat will be fried in this same oil. The next step is to place the tomatoes, carrots, and legs previously cooked in a way already crushed to the hot oil. This preparation is completed when the sauce is reduced slightly.

Potatoes and natural yogurt mayonnaise

Potatoes and natural yogurt mayonnaise flavor is really pleasant with truly delicious and perfectly combined shades to contrast. The already soft potatoes combine with the flavor and creaminess of mayonnaise made with natural yogurt, which creates a rather tastyIrish vegetable dish.

First, the already cooked potatoes, are diced. Then finely chopped onions are added in a bowl along with chives, leek sprouts, and legs. Next, natural yogurt mayonnaise with a little oil, black pepper, curry, and ground thyme will be added.

Three palms salad

This three palms salad consists mainly of ingredients such as avocado, onions, and parsley. Its flavors are highlighted by quite interesting secondary ingredients such as chili oil and lemon juice.

Its preparation is mainly given by dicing avocados, onions in julienne and parsley in a very fine way. Then rudely chopped tomatoes are added, and the dish is closed with chili oil and cardamom, lime juice and powdered cloves.

Bacon and apple salad

Bacon and apple salad is one of the best Irish vegetable dishes that well known for its popular dressing that is made with sour cream, Irish curd cheese (called Cooleeney), Irish cider, and apple cider vinegar. In addition, this salad has apple pieces, romaine lettuce and smoked bacon – the ingredients that give its title.

Apples and pieces of smoked bacon are cooked in the same way and at the same time in hot oil. These will go on top of the salad with a base of romaine lettuce leaves. In addition to being bathed in the dressing that was cooked by heating the sour cream, apple cider vinegar, cider, and Cooleeney cheese.

Irish dishes with chicken

Birds, specifically chicken, also have their special place on the list of the best dishes. In this case, they have a category dedicated to their uses in Irish cuisine and these are presented below.

Chicken curry

This chicken dish has a powerful flavor that is quite common for people who are lovers of this type of meat with different and unique flavors. Curry is the seasoning that gives the flavor of this Irish dish with homemade chicken.

Its preparation begins by sautéing onions, red peppers, and pineapples chopped in syrup with coconut milk. Then tomato paste, curry, turmeric, cumin 6 black pepper are added to the satin. Finally, this mixture is liquefied, and the chicken meat is simmered.

Chicken baguette

This is one of the most elaborate chicken dishes in Irish fast food stalls, being one of the most representative meals of this country. This consists of, as the name implies, a baguette, which is opened by one of its sides and is stuffed with chicken.

This chicken meat is previously breaded and seasoned with black pepper, cumin, and salt. Then it is fried in vegetable oil and thinly sliced. Sliced tomatoes, lettuce leaves, and chopped raw onions accompany the chicken in the baguette. Finally, all this is usually covered with a mayonnaise and chives sauce.

Dublin Saffron Chicken

As the name implies, this is traditional Irish food Dublin. Saffron is a flavorful seasoning that gives you the difference of any other dish of Irish and even world cuisine.

The chicken is battered and fried in vegetable oil, then, it is reserved to be sautéed with little oil with chopped onions, parsley, roasted almonds, and saffron. Finally, crushed tomatoes and black pepper are added to be served with white rice.

Chicken bacon

This time the chicken arrives at the table of Irish gastronomy by baking. But what gives this dish a really special touch and makes it one of the best Irish dishes is the slices of smoked bacon combined with pieces of cabbage and also a favorite of Irish cuisine, potatoes.

First, the chicken is seasoned and marinated with ground thyme, garlic powder, leaf oregano, and black pepper. Then onions, garlic and red peppers in julienne are sauteed next to the bacon slices and then seal the chicken next to these ingredients. Finally, the potatoes and cabbage are added to the sautéed together with water, so that it is baked until the potatoes are cooked.

Irish Chicken Pie

This is a different preparation from the rest in that the meal is made with a rather thin puff pastry and the chicken is baked inside, similar to a cake.

Before making the dough for this delicious chicken dish from Ireland , you must sauté mushrooms, onions, green peppers, and chopped garlic. Then to this preparation add the chicken breast chopped in julienne. With a little water, the chicken will distill its flavor so that it is a kind of sauce. Finally, the puff pastry is made with wheat flour, butter, salt, and sugar. The chicken filling must be shredded before adding it to the pastry. Then it is baked until its outermost layer is browned.

Cognac Chicken

This time, whiskey is not the alcohol that stars this chicken Irish dish , it is the time to shine for brandy. The brandy is baked and in addition to chicken thighs and the touch of cognac, ingredients such as potatoes and carrots make the dish and its flavor more balanced.

Before bringing the chicken thighs to the oven, sauté onions, garlic, and chives in vegetable oil. Then the chicken thighs are sealed in this mixture, next to the potatoes, carrots, peppers, and leeks chopped with the touch of cognac. Finally, water is added and baked until the chicken is golden brown.

Lemon Sauce Chicken

To finish off this category, we present Irish stew as a derivation of a homemade recipe. The first step of this dish is the marinade of chicken meat in lemon juice , ground thyme, whole oregano, whole rosemary, and black pepper. The next thing to do is to cook the marinated chicken with little water and over low heat, cut potatoes are added and cooked until the broth is reduced.

Irish dishes with fish

Fish meals in Irish cuisine are of great variety and quantity, especially because Ireland is an island. Fish such as salmon, mackerel, and cod are protagonists in this section.

Seafood Chowder

Originating on the western coast of Ireland, this is one of the best dishes. Its main flavor is given by the meat of two different fish that are included in its elaboration, hake, and monkfish.

The shells of shrimp, clams, red wine, and the same fish meat, are ingredients that influence the flavor and creation of the soup broth. In addition, some other ingredients such as carrots, chopped parsley, and saffron help make the soup taste unmatched.

 It should also be noted that cream and butter provide a characteristic high thickness in this seafood chowder , almost like a cream.

Fish and chips

Although this traditional Irish recipe from Ireland has its supposed origin in England, Ireland has its own adaptation of Fish and Chips . Regardless of this, fish and chips are a recipe that was left of those preparations because of the need for post-war.

The first distinction that can be found in the dish of fish and chips is that, like a large number of its dishes, it carries a touch of its famous Guinness beer. This drink will be combined with wheat flour to batter the fish meat of Abadejo. Its cooking is fried and is always accompanied by thickly cut fries.

Irish Salmon

Salmon is one of the fish that most frequents Irish dishes , but its most classic recipe is lemon with capers and asparagus. It has become one of the most consumed and best dishes throughout the coast.

A salmon fillet already cleaned is sealed with lemon or lime juice. Then a little white wine is added to the cooking to give it a different touch. Finally, asparagus and capers are sautéed and added to the preparation.

Irish cod cake

This baked preparation has a dough based on wheat flour with salt and black pepper and this is stuffed with cod meat.

The cod must be cooked before cooking in the oven, this is done by sautéing onions, potatoes, garlic, and carrots in white wine, then add the cod meat, so that it can be crumbled. To conclude this Irish fish dish , the wheat flour, water, oil and salt dough is spread and the stew is placed, then covered with another piece of dough and baked until golden brown.

Cream of cod and salmon

This Irish broth originated on the coast of the islands and was extended to the center of the country since it is well known that creamy soups are one of the favorites of the Irish.

Cod and smoked salmon are simmered boiled with plenty of water. After this, chopped potatoes and chopped carrots are added when the broth is already reduced. Then onions, smoked bacon sauté with oil, sour cream and cream so that they are added to the soup. Finally, the ingredients are liquefied to obtain a creamy and quite tasty soup.

Salmon with whiskey

Originating for the celebrations of St. Patrick’s Day, this popular salmon with whisky Irish fish dish consists of salmon cooked with Whiskey is one of the favorites to celebrate this occasion in an ideal way.

Smoked salmon meat is marinated hours in advance, mainly in whiskey, ground thyme, bay leaves, rosemary leaves, and oregano leaves. Then this liquid marinated with lemon, garlic, and chopped onions will help cook the fish in the oven.

Baked salmon

The dish that gives closure to this category is little known, but it is quite tasty and people who want to reach always delights them with its flavor of few ingredients.

Its preparation is quite simple, first, melt butter, lemon juice, crushed garlic, and white pepper. Then this liquid will bathe the salmon to cook in the oven until golden brown.

Irish dishes for a potluck

Potlucks are by far one of the best Irish dishes. A potluck is a culinary modality that consists of multiple preparations with the intention of sharing them among all the diners freely. In Ireland it is also customary to have this type of dish, below are the ones that are most frequently found in an Irish potluck.

Shepherd’s Pie

This recipe is an elaboration similar to a meatloaf, only logically, it is made in the potluck dish style. This delicious dish of chopped lamb meat is usually one of the most ideal to serve in an Irish potluck.

A stir-fry of onions, leek, and garlic with tomato paste and red wine will be the main step in this preparation of the Irish meatloaf. Then this tasty sauce will slowly and accurately cook the sliced lamb meat. Finally, mashed potatoes with butter and milk will be the basis of all this in a bowl that will be baked with cheese on its surface.

Quite similar to Guinness Stew, Irish stew is potluck dish that does not carry Guinness beer, only the authentic taste of veal. Its preparation is simple. First, the chopped onions are sautéed with tomato paste, rosemary, parsley, and chives. Then pieces of carrots and diced potatoes are added.

Finally, meat in julienne is cooked slowly in this traditional Irish stew.

Sunday roast

Another meal that is common in Irish Potluck, is the Sunday Roast . This consists of baked lamb meat. This is marinated hours in advance, with rosemary and red wine, in addition to black pepper. Then this is baked bathed in a sauce made with tomatoes, red peppers, and red wine.

This preparation is usually accompanied by baked potatoes and asparagus.

Soda Bread Pudding

This preparation comes to take hold of the sweet flavors of potluck dishes. This dish is made with the bread soda that was previously described. This is cut into medium cubes and immersed in a mixture of milk, cream, beaten eggs, and brown sugar.

Finally, it is baked until it acquires a golden color. This traditional Irish dessert can be covered with English cream to give it more taste.

This shellfish meal is one of the best Irish dishes on the west coast of the country; that’s where it was originated. The shellfish consists of a set of prawns, oysters, and clams. Being a dish that aims to refresh those who consume it and delight those who appreciate it.

Prawns are the only ingredients that are cooked in the shellfish. These with white wine, salt, white pepper, and onion are ready to participate in the tastiest and simple seafood dish in Ireland. The oysters and clams are served and sprinkled with lemon drops in a cold way next to the prawns.

Porter Cake

Finally, to close the Irish potluck dish section so all aspects are covered is another dessert, which for years has established itself as one of the favorites by the Irish. This is the Irish Porter Cake . As the name implies, the preparation for this cake is made from Guinness beer.

The black beer macerates candied fruits for a couple of hours. Then they will be added to the wheat flour with the beaten eggs, butter, oil, milk and brown sugar, which together with the cinnamon and cloves will be key ingredients in the taste of this cake.

Generally, this meal is cooked for the occasion of Halloween, however, in an Irish potluck it can fit perfectly at any time of the year. This dish consists of a bread that contains raisins, raisins, candied fruits, and even some cherries. This Irish bread is perfect to share on the table of a potluck from this country.

Irish dishes with seafood

To finalize this list about Irish food, you will find this category. Lobster, shrimp, and octopus are usually some of the main seafood used for Irish food dishes.

Mussel Soup

Mussel Soup is a broth that was derived from an Irish homemade recipe that year after year has become a very common and typical dish in Ireland. Being a soup made with mussels, it is a dish that has an incomparable flavor and with a fairly high nutritional content.

After being washed, the mussels are cooked in a boiled to create broth. Then vegetables such as celery, carrots, potatoes, and vegetables such as chives, parsley, onions, garlic, and leek are sautéed in oil.

Then red wine, vegetables, and mussel broth are placed in a pot so that finally all the ingredients are integrated into one of the best Irish dishes you’ve tasted!

Mussels with cream sauce

In addition to cream, Guinness beer interacts again in an Irish recipe . It is made by sautéing onions, carrots, potatoes, celery, and scallions along with butter and beer. The mussels are immediately added until the sauce thickens.

Prawns in brandy soup

This seafood dish is quite characteristic of its color that is granted by the tomato that is used to prepare it. But on top of that, this shrimp soup has a touch of brandy which gives it a unique flavor and gives it presence. In addition to these ingredients, basil leaves, red peppers, cream, hake meat, carrots, and black pepper are essential components in this preparation.

Oysters with apple slush

To finish our list of the best dishes in Irish cuisine, we look at oysters with apple slush . This seafood dish from Irelandis characterized as having an abundance of flavor even though it is extremely simple. This dish consists of raw and fresh oysters with an apple, gelatin and lemon juice slush, this will give a nice and different touch to your meal.

Other Related Articles:

• 21 Best Nepali Dishes
• 51 Best Thai Food Dishes
• 51 Best African Dishes
• 51 Vietnamese Dishes
• The Best 51 dishes of Korean Food
• The Best 51 Japanese Foods
• The Best 69 Chinese Foods
• Top 10 traditionalIrishfoodsto try |
• 10 TraditionalIrishFoodsto try while in Ireland
• Food in Ireland – IrishFood, IrishCuisine
• 10 TraditionalIrishFoodsYouHaven’t Heard Of 
• 50+ TraditionalIrishFood – EasyDinnerRecipesfromIreland

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

• Travel Abroad
• Volunteer Abroad

• Skip to main content
• Keyboard shortcuts for audio player

The Picture Show

Daily picture show, documenting the irish travellers: a nomadic culture of yore.

Lauren Rock

Throughout my life I have regularly traveled to my mother's home city of Dublin. During these trips I would regularly see groups of people living in caravans on the sides of the road, and I always wondered who they were and what their lives were like.

I later found out they belonged to a small ethnic minority called "Travellers" — nomads who spend most of their life, literally on the road. While their history has been hard to document — they have no written records — they are thought to have separated from the settled Irish community at least 1,000 years ago.

The Travellers (until recently also called "tinkers" or "gypsies") often live in ad hoc encampments, in direct contrast to "settled" people in Ireland. They are thought to be descended from a group of nomadic craftsman, with the name "tinker" a reference to the sound of a hammer hitting an anvil. (The reference is now considered derogatory.)

In 1965 Dublin-born photographer Alen MacWeeney stumbled across a Travellers' encampment and became fascinated with their way of life. He spent the next six years making photographs and recording their stories and music. Despite shooting the photos in the late '60s, it wasn't until 2007 that he found a publisher for his work.

Bernie Ward, Cherry Orchard Courtesy of Alen MacWeeney hide caption

Bernie Ward, Cherry Orchard

In his book, Irish Travellers: Tinkers No More — which also comes with a CD of Traveller music recordings — MacWeeny shows us a gritty, intimate portrait of the people he eventually came to call friends. He compares the Travellers to the migrant farmers of the American Depression: "poor, white, and dispossessed."

"Theirs was a bigger way of life than mine, with its daily struggle for survival, compared to my struggle to find images symbolic and representative of that life," he said in his book.

MacWeeney got his start at age 20 as an assistant for Richard Avedon in Paris and has since made a career as a portrait and fashion photographer. But his images of the Travellers reveal a raw and intimate side to his work.

"Traveller families have always been very close-knit, held together in a tight unspoken knot, with lifelong bonds and sometimes varying a lifelong set of troubles," he said.

Today, however, the Traveller lifestyle has changed dramatically from even a few decades ago. Many have embraced modern culture and become "settled," no longer living apart from the mainstream. There is even a reality TV show, My Big Fat Gypsy Wedding , which showcases Traveller girls and their theatrical, over-the-top weddings.

But MacWeeney believes that the Travellers are "reluctant as settled and envy the other life of travelling." His book stands as a document of an era, and a way of life that is slowly fading into the past.

The nicest group on Facebook? - ‘Traveller and Gypsy recipes and tips’

A Facebook group for Gypsies and Travellers to share recipes and pictures of food reaches over six thousand members during the Covid-19 crisis!

‘Traveller and Gypsy recipes and tips’ Facebook group was created in March 2018 by the then Traveller Movement employees Cassie-Marie and Christina who wanted to see if they can get enough recipes to write a Traveller cookbook.

The group wasn’t a big hit for the first two years, few posts now and then, but when the world was hit by the Covid-19 pandemic and people were stuck in their homes nothing else but cooking and eating to do, the requests to join the group has exploded!

Early into lockdown we were thinking of ways we could give people something else to think about, how to give them a break from the doom and gloom of coronavirus, Cassie-Marie and Christine tell the Travellers’ Times.

This is when we remembered our ‘Traveller and Gypsy recipes and tips’ Facebook group.

We shared few posts, people liked them and shared few of their own, and the word about the group just travelled and we started to get more and more member requests. Today we have almost 6000 members and counting!

We want this to be the nicest group on Facebook and therefore, to avoid any arguing or bullying, we came up with these simple group rules:

1. This is a group for everyone that appreciates Traveller and Gypsy cooking and food 2. We love to see traditional recipes but we also like to see all kinds of foods 3. This is a group about food, ALL other posts will be removed 4. This is a friendly group, all nasty or argumentative posts/people will be removed. 5. We don't tolerate any questioning of peoples ethnicity and heritage, it doesn’t matter in this group.

And it’s working, people are posting amazing pictures of their foods, some traditional, some more modern, and we love them all.

And the group members think it’s working as well!

"That’s what it is all about, a good bit of talk and kindness and sharing - made my day it’s been lovely honest to god," said a recent comment from a group member.

I don’t usually get involved with Facebook groups but this is exceptional and I mean that, it’s cushty. Kind hearted people and a good bit of sharing both old and new.”

Yum Yum Yum! 

Good food and good company? What more could you want?

Travellers' Times/ Traveller Movement Feature

(Main pic - family fry up from Zara Coles)

• International edition
• Australia edition
• Europe edition

The most far flung Irish pubs in the world

No matter how far you travel, one thing’s for sure – you’re likely to come across an Irish pub. We pick some of the most remote and unusually-located, from the world’s highest to a bar at the end of the earth

Have you been to a great Irish bar on your travels? Tell us about it in the comments below

Doolin House, Moscow

Half way along pedestrianised Arbat Street, between the matryoshka shops and the stalls of birch bark paintings, is Doolin House, one of Moscow’s numerous Irish pubs. This sprawling, basement bar comes complete with wolf skins on the green walls, a Guinness-sticky floor and an authentic pub smell. Decor also encompasses soft-porn photos, fake-leather armchairs, bunting and stags’ heads. Service and food are erratic, but it’s a cosy place for a pint, with regular live music and only occasional cockroaches. It offers a minty mojito and various beers, from Kilkenny (aka Smithwicks) to Young’s Double Chocolate Stout. Round the corner, above the shops on Novy Arbat, the Shamrock bar claims to be Moscow’s oldest Irish pub, serving up pints of Harp or drams of Jamesons since 1991. doolin-house.ru Phoebe Taplin

Irish Pub, Namche Bazar, Nepal

Probably the highest Irish pub in the world, definitely the planet’s least accessible Irish pub, and almost certainly the only Irish pub with yak on the menu; reaching the Irish Pub in the Sherpa town of Namche Bazaar is quite the adventure. Fly into Lukla, the nearest airport, where defunct planes attest to the dangers of landing on the edge of a cliff, then walk for two days across swaying suspension bridges to the dizzy heights of 3,440m. All drinks – from boxed wine to bottled Guinness and imported spirits – arrive by mule train, yak train or on the backs of Nepal’s amazing porters, a carrying feat that puts the Everest Base Camp trek into perspective. Namche-3, Namche Bazar, Nepal, +977 385 40184, facebook.com Theodora Sutcliffe

The Dublin, Ushuaia, Argentina

Ushuaia, the Patagonian town at the southern tip of Argentina, is commonly referred to as the “end of the world”. When ships dock here from Antarctica and when daytrippers return after retracing Darwin’s trip across the Beagle Channel a surprising high proportion of passengers utter the same words: “Let’s go to the Irish pub!” The Dublin is no carbon copy from the motherland; instead it has a distinct local look – a shack-like structure, corrugated frontage (green, of course) and small-paned windows. Inside, there’s a scattering of the usual clover-and-leprechaun paraphernalia, plus for no obvious reason, a life-size model of R2D2. Join the après-ski crowd here from late June to late September. And instead of Guinness, try the local stout from Beagle brewery. The Dublin, Ushuaia, Avenida 9 de Julio 168, +54 2901 430744 Vicky Baker

Dublin Irish Pub, Ulaanbaatar, Mongolia

The first time you see an Irish pub in Mongolia, it’s an amusingly incongruous sight. Then you turn the corner and see another, and another … It’s green shamrocks galore in the capital city of Ulaanbaatar, where so-called Irish pubs dominate the bar scene. The Dublin Irish Pub in the Sukhbaatar district claims to be the “First Irish Pub in Mongolia”. Lapped up by well-heeled locals and travelling businessmen, it has little in common with a genuine Irish boozer: think attentive service via buzzers on tables and gleaming hi-tech loos. Further down Seoul Street, the huge Grandkhaan Irish Pub has been entertaining beer-swilling ex-pats and travellers since 2005. While its name is a nod to Mongolia’s beloved leader Genghis, the brown and green decor aims at Irishness, though the varied European menu is superior to many a Dublin watering hole. Wherever you go in Mongolia’s surprising Irish scene, two things are reassuringly certain: televised sport, and Guinness. Grandkhaan Irish Pub, Seoul Street, 1 Khoroo, Ulaanbaatar, Mongolia Anna Smith

Mickey Bourkes, Koroit, Victoria, Australia

Before Irish pubs become mainstream in Australia in the 1980s, there was Mickey Bourkes, established in 1853. Only a few thousand people live in Koroit, on the far west coast of Victoria in Australia, but the names are direct from Ireland. There are O’Tootles, Nolans, Lenehans and McCluskeys – all of Irish stock after their ancestors arrived in famine boats in the 1800s. The centrepiece of Koroit – where locals and tourists gather – is Mickey Bourke’s pub in the town’s main street. There is Guinness on tap and traditional Irish music. Koroit even hosts an annual Irish festival that celebrates all things Celtic. The staff are welcoming, the meals are cheap and servings large, the decor is comfortable and unfussy. The menu also has an Irish slant – oysters Kilpatrick and Irish stew. Forget the St Brigid’s Cross and street signs in Gaelic though. There is thankfully little Irish tat – the furniture and decor are that of a comfortable, old Australian country pub that has escaped the renovator’s eye. 101 Commercial Road, Koroit, Victoria, Australia, (03) 5565 8201, mickeybourkes.com.au Brigid Delaney

Tir Na Nog, Gili Trawangan, Indonesia

In Irish mythology Tir Na Nog is a supernatural realm of eternal youth and beauty. Gili Trawangan, a tiny tropical atoll between Lombok and Bali isn’t that, but it does lure its share of bright young things with the promise of palm-fringed beaches, teeming reefs and party atmosphere. Irishman Conrad Byrne opened Tir Na Nog 18 years ago and it’s still the spot for meeting fellow travellers over a bottle of Guinness or whatever takes your fancy. There’s a big screen for sports (anything Irish takes precedent) and Wednesdays are party nights with a cosmopolitan crowd converging on the square bar or dancing to local DJs in the beachside pavilion. +62 370 6139463, tirnanogbar.com Johnny Langenheim

The Abbey Inn, Denton, Texas

The Abbey Inn on the square in Denton, Texas, is a post-Good Friday Agreement Irish pub. The stout-candied air, high beams and heavy pews are reminiscent of church-scale pubs on Galway’s Quay Street, but the beams are hung with Arthurian standards. The Abbey’s menu is a mash-up of Irish and British classics, including a full English breakfast and Guinness ice cream. “British Restaurant. Irish Restaurant,” says the Facebook page, but the ultimate expression of the Abbey’s two-state identity is house band County Rexford, whose name simultaneously evokes the crown and rebel Wexford. The basement club feels like a meticulous recreation of Dublin indie disco bar Fibber Magees, a place where you can feel your Doc soles stick to the spilled beer as you dance the pogo. 101 Hickory Street, Denton, Texas 76201, theabbeyinndenton.com Rob Curran

The Dubliner, La Paz, Bolivia

You might think a shopping centre would be a strange place to find a decent Irish pub, but so it is in the Bolivian capital. Inside the Megacenter, its personality seems split halfway between Ireland and Latin America: it offers salsa one night, then a live band the next; fish and chips are on the menu just below guacamole sandwiches. There’s some debate about whether it’s the highest Irish pub in the world (Paddy’s Irish Pub, a few hours away in Cusco, Peru also stakes a claim) but one way or another, don’t be surprised if you leave light-headed. Megacenter, Irpavi Av. Rafael Pabon, La Paz, + 591-2-2121211, dubliner.com.bo Jamie Lafferty

Pog Mahone’s, Queenstown, New Zealand

Few Irish pubs have a better view than this. On the wharf in the cartoonishly beautiful Queenstown, on New Zealand’s South Island, it looks out down the vast, chilly waters of Lake Wakatipu. The town sits next to the Ben Lomond scenic reserve, but is also marketed as “the adventure capital of New Zealand”. That may well be true, but after you’ve scared yourself half to death, this is where to come to unwind. With proper Guinness on tap, live music and Irish stew on the menu, it ticks most of the boxes and even – get this – employs Irish staff. 14 Rees St Queenstown , Town Centre 9300, +64 3-442 5382, pogmahones.co.nz JL

Fibber Magees, Dubai, UAE

You could be forgiven for being confused over the drinking laws in Dubai, a city in which it’s illegal to be drunk but OK to sell cocktails at $10,000 a pop; where Friday is the holy day and also the day of boozy brunch debauchery. It may not make much sense, but the rule for almost everywhere is that licensed premises must be within hotel complexes. Fibber Magees, tucked away up an alley near the Trade Centre District, is an exception. One of the city’s best quizzes is held here, the food is great and it stinks like a proper pub. Not only does it stand alone, it also has a pork license and the battered sausages are a thing of wonder. Saeed Tower One, Sheikh Zayed Road, Dubai, +971 4 332 2400, fibbersdubai.com JL

Oh Neil’s, Kampot, Cambodia

The mellow little riverside town of Kampot, Cambodia, seems an implausible choice for an Irish pub. Yet once you’re past the bamboo and palm thatch frontage, this waterfront venue is suitably dark and smoky, with shamrocks decorating the menu, classic rock posters on the walls and a blissfully Marley-free soundtrack of jazz, blues and rock. The eponymous Neil – a bona fide Irishman – has gone full foreign correspondents club with the decor: the bar is studded with international coins, there’s a wall of foreign banknotes and the sign combines ye olde Celtic font with Khmer script and a respect for UK trademarks that’s rare in south-east Asia. Riverside Road, Kampot, Cambodia, +855 (0)15 207 790, facebook.com/OhNeils TS

O’Bannon’s Irish Pub, Telluride, Colorado

• Ireland holidays
• Food and drink

Comments (…)

Most viewed.

Start Cooking Seasonally SUBSCRIBE

Cake 'n Knife

Food worth sharing. Flavor worth celebrating.

• Work with Me
• Cakes, Pies, & Tarts
• Pizza & Flatbreads
• Seasonal Cooking
• Soup and Stews
• Amazon Shop

The Best Irish Mule

POSTED BY Meghan Y. ON March 11, 2022 // Leave a Comment

Please note this post contains affiliate links.

An Irish Mule is the traditional Moscow Mule ratio, with Irish whiskey instead of vodka! Irish whiskey, no matter what brand you use, is a fantastic pairing with the bite of ginger and zest of lime. Make it for St. Patrick’s Day or a sunny afternoon spent on a patio.

about this irish mule recipe

There are so many options for libations on St. Patrick’s Day. For many it’s a proper pint of Guinness. For others it’s a shamrock shake. While for others, it’s all about the Irish whiskey.

If you say you drink green beer, let me just say… NO. No, no, no.

The Irish whiskey cocktail zone is where you will find me every time. I love pairing use it in place of spirits in classic cocktails (I’ll link to some others further below if you are interested in going down that rabbit hole with me!).

You really can’t go wrong with the refreshing combination of ginger and whiskey, so why not add that Irish whiskey in place of vodka in a mule?

This is the Irish twist on the classic moscow mule cocktail, with Irish whiskey instead of vodka. You only need three ingredients and it’s all built in a copper mug (I.e. less barware to clean once you are done making it). I love to throw on a green garnish of lime and mint leaves, especially in March, but it’s just as fabulous without it for a weeknight spent on the patio.

ingredients

Irish whiskey – personally, I like to use Jameson Irish Whiskey as the main ingredient for this cocktail! Of course, if there’s a different Irish whiskey you prefer, you can use that instead.

lime juice – fresh squeezed lime juice is what I recommend versus store-bought, because the flavor is a lot more vibrant and light.

ginger beer –  ginger beer is a non-alcoholic beverage that’s bubbly and has a big kick of ginger! I prefer brands that are spicier like  fever-tree ginger beer . However, if you prefer less spice, there are other brands out there that you can defer to like  bundaberg ginger beer . Do not use ginger ale in this recipe! The ginger beer is what makes it a moscow mule cocktail.

this recipe’s must haves

For this cocktail, you will need the standard barware including a jigger and a cocktail stirring spoon .

If you want to get the look you see here, check out these gorgeous (and totally affordable, btw)  floral moscow mule mugs . I always recommend having a set of standard  moscow mule mugs  on hand for all your mule needs! They are also great for other chilled cocktails because the copper mugs keep them colder for longer.

here’s how to make an Irish mule

Measure and stir.

Fill a copper mug three-quarters full with crushed ice (don’t have crushed ice? No worries! Regular ice cubes will do here too!). Add Irish whiskey, lime juice and ginger beer. Give a brief stir to combine.

I like to give my Irish mule a little glam up with a lime wheel and a fresh mint sprig. The scent of the mint really compliments the Irish whiskey, plus it looks a little more festive!

tips for success

Chill the ginger beer. I never like to use room temperature mixers in my cocktails, so I always recommend chilling your ginger beer before making this cocktail. It’ll stay colder longer, therefore not letting the ice dilute it right away.

Serve it for a party ! Thinking of having a party and want to serve this mule? This easy cocktail is fantastic for a “make your own” station! Simply write out the instructions below (I like to print mine since my handwriting is garbage LOL, and then stick it in a frame from the Dollar Store). Then have the three ingredients ready to go with jiggers, stirring spoons, mugs, and plenty of ice nearby. This also saves you from having to make everyone a cocktail throughout the party!

Roll your limes. Before you juice the limes for lime juice, firmly roll them on the countertop under your palm. This will help the juices in the lime release.

Other Irish whiskey cocktail recipes to explore: Jameson Manhattan | Jameson Old Fashioned | Jameson Whiskey Sour | Jameson & Ginger

Why is a mule served in a copper cup?

Copper is actually very good at conducting temperature – that means that it’ll keep cold drinks colder for longer! I love to serve a mule in copper mugs because the ice doesn’t melt as fast, so the cocktail doesn’t water down so quickly.

But don’t worry, if you don’t have a copper mug, this cocktail will work just as well in a highball cocktail glass!

How many cocktails does this recipe make?

This recipe makes one cocktail! That way you can easily scale it up as needed for however many you need.

can I make this a big batch recipe for a party?

Yes, you certainly can! Since this recipe gives you the ingredients for 1 cocktail, just multiply by the amount of people you want to serve.

Of course if you need a quick answer, here’s the measurements to serve 8: 2 cups Irish whiskey (I use Jameson Irish Whiskey), 1/2 cup fresh lime juice, and 4 cups ginger beer. Stir together the drink in a large pitcher just before serving! I do not recommend making this cocktail ahead of time since it will lose it’s carbonation. Since there’s only three ingredients, it’s easy to throw together a few minutes before guests arrive!

is ginger beer actually beer?

No, ginger beer is not actually beer! It is a non-alcoholic drink, but it should not be confused with ginger ale. Instead of being sweet like ginger ale, ginger beer is a spicy and pungent beverage that’s essential for making moscow mules!

I don’t have a muddler. What can I use instead?

Instead of using a muddler, you can use the bottom of a wooden spoon instead! It’s good to use in a pinch, however, if you plan to make a lot of cocktails at home, I recommend picking up a muddler.

Need some more inspiration for the St. Patrick’s Day? Check out my St. Patrick’s Day recipes page .

what to serve with an Irish mule

I usually gravitate towards Irish whiskey even more around St. Patrick’s Day. Hey, I’m creature of habit, ok? Anyway, the sharp zest of this cocktail is primed for some seriously good eats with some heaviness to them. That’s right, I’m talking about beef (both corned and not!). Here are a few favorites to try:

• Instant Pot Guinness Corned Beef is how to make corned beef the easy way! Tender, juicy, and flavorful.
• I f you already have corned beef and need a creative way to use it, I suggest this Irish take on a Canadian classic – Corned Beef Poutine .
• Just in case you want to warm up with something traditional, this Instant Pot Irish Beef Stew is warm and hearty. Perfect for serving over mashed potatoes!

If you are looking for a festive dessert to serve, here are some sweet treats to check out:

• The easiest option is our four ingredients baileys fudge ! It’s super easy to make and only takes 15 minutes to throw together before chilling it.
• If you love brownies and whiskey, this whiskey skillet brownie is super indulgent. Plus it’s topped with an incredible no churn baileys ice cream!
• Espresso brownie cups filled with baileys buttercream frosting are absolutely adorable and perfect for a party!

Need another mule to check out? A Kentucky Mule is a must for any bourbon lover!

For a warm cocktail that will tickle your fancy, this Irish Coffee is absolutely divine.

Finally, if you make this irish mule recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on  Instagram  if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

• Copper Hammered Finish Jigger
• Moscow Mule Mugs Set with Spoon and Jigger
• Moscow Mule Copper Mugs Set
• 2 oz Irish whiskey
• 1/2 oz fresh lime juice
• 4 oz ginger beer
• Crushed ice
• Garnish: lime wedge fresh mint

instructions

• Fill a copper mug halfway with crushed ice. Pour in Irish whiskey, lime juice, and ginger beer.
• Add ice to fill the rest of the way and stir briefly. Garnish with a lime wheel and fresh mint sprig. Serve.
• St. Patrick's Day

never miss a recipe

You may also like.

Jameson Manhattan

Jameson Old Fashioned

Jameson Whiskey Sour

Leave a reply cancel reply.

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

• Instant Pot

- FREE E-COURSE -

Start cooking in just 5 days, rate this recipe.

An Irish Mule vs. a Moscow Mule: This classic cocktail gets a twist by swapping out the vodka for Irish whiskey. The rest of the elements are the same from the staple drink you know and love: lime juice, ginger beer, and fresh mint.

The best whiskey for an Irish Mule: As you might imagine, Irish whiskey is a must for these Mules. We often suggest Jameson, but check out our list of favorite Irish whiskey brands for even more inspo. 

Do I need a copper mug? Nope! While they are one of the defining aspects of the classic Mule (and make for a stunning presentation), copper mugs aren’t necessary for this cocktail. If you don’t have a copper mug, use a highball glass instead. 

Serving an Irish Mule: We can’t ignore how this drink just screams St. Patrick’s Day. Serve it alongside other festive St. Patrick’s day drinks to celebrate all day long—don’t forget the Irish food ! That being said, it doesn’t have to be March 17th to enjoy this refreshing drink. Serve it at your cocktail party for a creative twist on a classic, or as a signature winter drink (the ginger beer does wonders for keeping you warm while cold weather rages on).

Made this twist on a classic? Let us know how it went in the comments below!

Ingredients

Irish whiskey

lime juice 

5-6 ounces ginger beer

Lime wedge, for garnish

Mint sprigs, for garnish

• Step  2 Give it a quick stir, then garnish with a lime wedge and mint sprig.

COCKTAIL HOUR!

40 Best Coconut Recipes

Blackberry-Mint Julep

30 Easy Wine Cocktail Recipes

53 Cocktails Perfect For Your Next Brunch

Bikini Bellini

Red Sangria

Tequila Sunrise

French Blonde

Margarita Slushy Shots

Dublin pizza restaurant ranked 15th in top 20 European pizzerias

Little pyg was also named ireland’s best pizza restaurant for the second year running.

Little Pyg is a sister restaurant of Dublin’s well-known Pygmalion and serves cocktails alongside its food menu

Dublin pizza restaurant Little Pyg was named as Europe’s 15th-best pizzeria and won two prizes at the Pizza Europa Awards in Madrid on Monday night.

Little Pyg in Dublin’s Powerscourt Townhouse Centre was awarded the accolade by 50 Top Pizza, a food publication and guide that celebrates the highest culinary achievements in the world of pizza.

Little Pyg was the only Irish eatery named in the Top 50, featuring among other renowned pizzerias across the continent.

It was also named as Ireland’s best pizza restaurant for the second year in a row.

Home-made pici with Italian sausage and courgette

Tom yum soup

Orzo bake with ‘nduja

The restaurant was opened just before the Covid-19 outbreak by Paul McGlade jnr. All of its chefs is sent to Italy to train under pizza maestro Enzo Coccia, who was the first pizzaiolo to be listed in the Michelin guide.

Little Pyg also won an award for best authentic Italian produce in Europe on the night, which had the owner questioning whether it had even made it into the top 50 restaurants in a competition “mainly dominated by Italians”.

We got it last year, and we didn’t have a clue what it was. We googled it and 50 Top is like a religion for pizza makers —   Paul McGlade

“We weren’t expecting [it], and then when we got that award we were like, maybe we’re not even in the top 50, and they only invited us for that award,” McGlade laughed.

He added that the award is “great for the whole Irish food scene”.

50 Top Pizza is known as the biggest pizza organisation in the world, with more than 2,000 inspectors.

“We got it last year, and we didn’t have a clue what it was. We googled it and 50 Top is like a religion for pizza makers,” McGlade said. “They send inspectors, they don’t tell you who they are, and they pay for the meal themselves. So you only know when you get a letter. We got a letter two months, or a month and a half ago that we’re invited to Madrid and that we’re in the top 50,” he explained.

The pizzeria came 27th out of 50 in the ceremony in 2023, but McGlade had promised his pizzaiolo team that if they came in the top 15, he would take them to Ibiza – something he was reminded of immediately after the placing was announced.

Next, however, the team will be heading to Naples in September, having received a “golden ticket” to the Pizza World Championship on foot of ranking in the top 20 at the Pizza Europa Awards.

“That’s 100 of the top pizzas in the world, so then we get recognised as one of the best pizza places globally,” McGlade said.

“It’s good, the guys deserve that because over the couple of years with Covid it wasn’t easy for anyone, and we get all the Italians – all the Italians come to eat in our place on Sundays,” he said.

Little Pyg is a sister restaurant of Dublin’s well-known Pygmalion and serves cocktails alongside its food menu.

Ellen O’Donoghue

Ellen O'Donoghue is an Irish Times journalist

IN THIS SECTION

Michael flatley on his new whiskey: ‘named after my father and my father’s father and his father before him’, gorgeous spiced sausages that are 96% irish pork, a simple and easy home-made, hand-rolled pasta anyone can make, i visited singapore to see why it is ranked as the top education system in the world. here’s what i learned, dublin-new york portal: dublin residents flashing body parts and showing offensive videos to prompt changes, motion on baptism of children of unmarried mothers defeated as burke family interrupt church of ireland synod, tampon ‘most likely’ source of infection that led to death of woman (36) in st vincent’s hospital, inquest hears, ukrainian refugees to have welfare allowances cut from €232 per week to €38.80, under new plan, latest stories, major part of €104m package to be used to scale-up research on neurological diseases in ireland, rory mcilroy’s divorce news features in chaotic build-up to us pga championship, the irish times view on the catalan election: tense talking lies ahead in attempts to form an administration, dublin-new york portal to close until ‘later this week’ after bid to blur lewd images fails, summer 2023 was the hottest in 2,000 years, new research suggests.

• Terms & Conditions
• Privacy Policy
• Cookie Information
• Cookie Settings
• Community Standards

Review: Casual neighborhood, comfort food restaurants like this one have loyal regulars

Have you ever walked into a neighborhood restaurant and had the impression that the other patrons dine there regularly? These are the comfortable, casual restaurants with comfort food that beckons you to visit again and again.

That’s how I felt at Carsons Tavern. There was a large table of men seated in the breezeway conveying the notion that this was their regularly scheduled luncheon date. Tables of business-attired people sat at different tables but seemed to all know each other. Another couple walked in, were recognized by the staff, took their regular table, and were brought their usual drink without even asking.

You will find the hostess standing guard at the end of the breezeway. We were seated inside where the decor is Irish pub-like with wood paneling, tin ceilings, wooden tables and chairs, numerous televisions, and windows covered with closed wooden blinds so the bright South Florida sun doesn’t distract you from imagining you are actually in Dublin, Ireland.  

Restaurant reviews: Looking for the best food in town?

All things food: New and best restaurants, reviews and inspections

Need a break? Play the USA TODAY Daily Crossword Puzzle.

Lunch offerings include a variety of salads; croissant sandwiches; The Reilly, a cheesesteak sandwich on a hoagie; and the “Jersey Shore Favorite,” which is a classic pork roll and cheese. Being a tavern, Carsons has burgers prominent on the menu. There’s a black and blue, a BBQ bourbon, and a veggie burger wrap made of black beans, rice, portobello mushroom and asiago cheese. Dinner entrees are beef, fish, chicken and jambalaya.

My lunch date ordered the portobello wrap ($15). It was a grilled portobello cap stuffed with spinach, feta and cream cheese, roasted red peppers, avocado, and something that really got her attention. An onion nest was all wrapped up like a perfect little delicious package.

My lunch was the appetizer portion of mussels ($16). I was served an abundance of large, meaty mussels swimming in a hearty broth of white wine, minced garlic, tomato, chunks of andouille sausage, and herbs. Crusty dipping bread served on the side was instrumental in allowing me to soak up all of the flavors.

A little devil sitting on my shoulder told me to also order the pub style mac & cheese ($12). My justification for this fall from grace was the mussels were light, and a little mac and cheese never hurt anyone. At least no one I know.

Basically, the chef took the tavern dip, which is served with garlic toast, and put it over rotini pasta. Brilliant! A spicy cheese mix of cheddar, pepper jack, cream cheese, marinated tomatoes, roasted peppers, onion and garlic produced a creamy, tasty dish.

I imagine an order of wings, mac and cheese, and a beer would be a perfect evening.

Carsons Tavern is a cross between "Cheers" and an Irish pub, where everyone can get together to have fun. There’s plenty of room at the bar, at tables, and in the breezeway. Tuesday evenings is Irish night with Irish food and traditional music. Carsons Tavern also has a full calendar of live music on weekend nights.

Carsons Tavern

• Cuisine: American and pub food
• Address: 2883 S.E. Ocean Blvd., Stuart
• Phone: 772-286-7611
• Hours: 11:30 a.m. to 10 p.m. Tuesday-Wednesday; 11:30 a.m. to midnight Thursday-Saturday; 4:30 p.m. to 10 p.m. Sunday; closed Monday
• Alcohol: Full bar
• Online: carsonstav.com

Lucie Regensdorf dines anonymously at the expense of TCPalm for #WhatToDoIn772. Contact her at  [email protected]

This Airport Lounge Was Just Voted Best in the World—Here's What It's Like Inside

By Lucy Bruton

All products featured on Condé Nast Traveler are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

Of all the international travel hubs around the world, Vienna is home to the best airport lounge in the world —Vienna Lounge at Terminal 1 in Vienna Airport was voted not just the best in Europe, but the overall global winner in the inaugural Priority Pass Excellence Awards . The awards consider over 1,500 lounges and travel experiences and are judged on 379,966 Priority Pass member ratings and reviews across a wide range of criteria, including quality of facilities, customer service, food and beverage selection, and overall satisfaction.

While recently in the city to review the opening of The Hoxton Vienna , I paid a visit to the lounge to see what all the fuss was about. As a pay-to-enter lounge (or access with a Priority Pass membership ), the space definitely felt more premium and thoughtful than the usual lounge of this genre—which can often just feel like slightly less crowded waiting rooms with snacks and soft drinks.

The first thing I noticed as I entered the main lounge was the bright and calming feel of the space, flooded with natural light from the windows looking out onto the runway, and with stylish parquet flooring and greenery throughout. The walls are decorated with artwork by Klimpt and Schiele, as provided by Vienna's Leopold Museum, giving the space some local personality and the feel of a stylish hotel lobby , rather than a sterile airport. The lounge is also extensive, covering nearly 27,000 square feet with enough room to host 450 guests.

Beverage stations inside the Vienna airport lounge

The focal hub of the lounge is the bistro-esque dining area, where an impressively large Viennese buffet takes center stage. There's a huge variety of hot and cold options available, including traditional dishes, as well as cheese and meat and a salad bar. There's also a sweet Viennese cafe area where guests can help themselves to beautifully baked cakes and strudels. For drinks, the options range from several soft drinks, infused waters, spirits, beers, and wines—including Austrian beers and wines—to a Bloody Mary station.

Elsewhere there are comfortable loungers throughout, each with their own European electrical sockets and USB ports. Families will love the dedicated play area for kids, as well as the family bathroom with changing facilities. I personally loved the private booths with beds and reading lights, ideal if you want to catch some shut-eye before your flight—although you would need to bring your own blanket. Upon entering the lounge there’s also a complimentary locker room to store any bulky items or carry-on baggage , which helped make the lounge feel a lot more spacious and comfortable.

My favorite area of lounge, however, was the year-round outdoor roof terrace with views over and beyond the runway. A great spot, especially when the sun is out in summer. After catching some rays on the terrace, you can freshen up before your flight in one of the spacious private shower rooms—complete with Dyson hair dryers and fluffy towels.

My highlights:

• Floor-to-ceiling windows overlooking the airfield
• A Bloody Mary station
• Outdoor roof terrace
• Private booths with beds
• Dyson hair dryers in the private shower rooms

Is it worth it?

If you’ve got some time to spare before hitting the skies, this is definitely a lounge experience that’s worth the price.

How do I visit?

Priority Pass membership fees range from $99 a year to $469 a year; the most expensive tier provides free access to all Priority Pass lounges plus $35 guest visit fees. Non-members can access the Vienna Lounge for three hours at a cost of $59 for adults and $31 for children ages 4-14 (children three and under enter for free).

This article was originally published on Condé Nast Traveller UK .

By signing up you agree to our User Agreement (including the class action waiver and arbitration provisions ), our Privacy Policy & Cookie Statement and to receive marketing and account-related emails from Traveller. You can unsubscribe at any time. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.