of paradiso restaurant

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.

Refur¬≠bished in 2009 ‚Äď not once but twice due to the mas¬≠sive flood¬≠ing of the west¬≠ern end of the city ‚Äď the inti¬≠mate din¬≠ing room retains much of the com¬≠fort¬≠ably warm feel of the orig¬≠i¬≠nal caf√© style, designed to cre¬≠ate an atmos¬≠phere that com¬≠bines high qual¬≠ity food and wine ser¬≠vice in a casual, relaxed setting.

Now some­thing of an iconic insti­tu­tion in the Cork din­ing scene and the wider Irish food cul­ture, Par­adiso is oper­ated by owner Denis Cot­ter, man­ager and som­me­lier Dave O’Mahony, and head chef Miguel Fru­tos. 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 Gort­nanain Farm near Noho­val, south of the city.

Sign up to the paradiso newsletter?

Receive occasional updates by email

Join the Paradiso restaurant mailing list
privacy policy


Our menu is six courses at ‚ā¨68 per person.

A vegan ver­sion of the menu is always available.

We can also adapt the menu to a gluten-‚Äčfree diet if notice is given when book¬≠ing. How¬≠ever, given the nature of the menu, we are not able to accom¬≠mo¬≠date all dietary restric¬≠tions. If you have any aller¬≠gies other than gluten, please call the restau¬≠rant before mak¬≠ing a reser¬≠va¬≠tion to see if it is possible.

reserve a table online now