We are operating within health guidelines and according to best practice regarding table distancing, single use menus, cleaning and sanitising. Because of the reduced seating capacity this imposes, we will be open for dinner on only five days per week - Tuesday to Saturday - and we will be offering just one menu of three courses priced at €48.
Maximum table size is 4 people.
Please note that, due to the size and nature of the dining room, we cannot accommodate infants and small children.
First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, predominantly natural, with every wine available in four measures.
Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by owner Denis Cotter, dining room manager and sommelier Dave O’Mahony, and head chef Meadhbh Halton. It continues to evolve and develop, working with local farmers and cheesemakers to allow a strong supply of local produce to influence the seasonal menus. In particular, the kitchen works closely with Ultan Walsh and Lucy Stewart of Gort-Na-Nain Farm near Nohoval, south of the city.
Four acclaimed cookbooks by Denis Cotter are available from the Paradiso online shop and in the restaurant. Denis also has extensive experience in teaching, writing and food consultancy.
Refurbished in 2009 — not once but twice due to the massive flooding of the western end of the city — the intimate dining room retains much of the comfortably warm feel of the original cafe style, designed to emphasise the effect of placing high quality food and wine service in a casual, relaxed setting; an idea that happily seems to be taking root again in the wider restaurant scene.