Irish restaurants lives

The Westin Dublin—Ballroom, Banking 

At the beginning of my stay in Ireland I met Dublin restaurants, but not as a customer. I was looking for a job. I needed a job immediately. So I decided not to wait for the reply to my emails or notification from the job centre. I started to walk from one restaurant to another and ask about a job. During two weeks I visited almost all the restaurants in the city centre. At that time I came across many types of cuisine and culinary tastes of the Irish people.
What surprised me most? There was a large number of Italian restaurants and big influences of Italian cuisine on the modern Irish cuisine.

The Italian Corner

When I read about Ireland, every guide talked about Irish or English cuisine as the most popular in Ireland, but it isn’t true. In every Irish Pub, in the menu, you can always find at least one Italian dish. Sometimes in the Pub menu there are just two or three Irish meals, the rest of the dishes are Italian. This regularity is not only in Dublin but also in provincial Pubs. If you want to eat a typical Irish meal in the Pub, you will order this dish which doesn’t seem too much Italian or you will order classic fish and chips.

There are many Italian restaurants in Dublin. Three years ago there was about one hundred. There are good places to try good cuisine and you can also find good Italian wine and coffee there. I have one close to my home. In addition, there is amazing espresso in Dublin. 


The second European cuisine very popular in Ireland is the Spanish one. The Irish love Spain and everything what is from Spain. They spend holidays in Spain, learn the Spanish language, like to enjoy with the Spaniards. Spanish restaurants are always full in the evening. I'm not surprised at this because Spanish restaurants employ the greatest Spanish chefs. 


Asian restaurants are the third most popular type of restaurants in Dublin. There are typical national restaurants. Japanese, Chinese, Vietnamese and Indian restaurants are very popular but you can also find very exotic restaurants. Asian restaurants are often at a very high level and are open even in small towns.
The best Vietnamese restaurant I have ever been to is in a small village Ashford, outside Dublin.
The Irish love the spicy taste of Asian cuisine. Now during the crisis many restaurants are liquidated but they are still opening new Asian buffets and have lots of customers.

Oliver St John Gogarty, Bar & 

If you want to find a Polish restaurant in Dublin, you can visit just two bars in the city centre but very simple and very expensive dishes are served there.


Dublin Bay chowder with scampi

Dublin Bay I

In every good restaurant in Dublin you can find scampi or Dublin Bay Prawns in the menu. It is the same shellfish. Scampi look like a prawn but it is not. It is a slim, orange-pink lobster which grows up to 25 cm long, and is the most important commercial crustacean in Europe.
I tried scampi during my first dinner in a restaurant in Dublin. It was my second day in Ireland and we celebrated my arrival.
I ordered the strangest dish in the menu as a starter. It was Dublin bay chowder with scampi. I was very much surprised when in my soup I saw familiar to me ingredients and I asked the waiter which one were scampi. He pointed at pink prawns. At that time I thought that scampi is the Irish name for prawns. I'd probably be in this belief if I hadn't attended the Dublin Bay Prawn Festival. A lady explained to us that scampi are a type of lobster, and she was proud of Dublin cuisine. Scampi are served in hundreds of sophisticated ways but my favourite is Dublin bay chowder with scampi. 

Dublin Bay Prawns

Dublin Bay Chowder

For two

2 Tbsp Butter
2 Tbsp flour
1 Tbsp each minced green onion, celery, fennel
1 tsp tomato puree
200 ml clam juice (or mild fish stock)
100 ml milk
½ cup medium shrimp (peeled, deveined, tail removed)
½ cup bay scallops
1 tsp each fresh chopped parsley, dill
pinch cayenne pepper
salt & white pepper to taste
1 Tbsp heavy cream

In a heavy saucepan melt butter. Add green onion, celery, fennel. Sweat until translucent. Add flour. Cook 4-5 minutes (do not allow to darken.) Add tomato puree.
Add clam juice. Bring to boil. Lower heat to simmer. Add seafood. Cook 1 minute.
Season with white pepper, cayenne and salt.
Add fresh herbs and heavy cream. Simmer 1 more minute.

Serve in warm soup plates with crusty, warm bread.



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