Irish Times review, March 2023   read more 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.

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Our menu is six courses at ‚ā¨65 per person.

A vegan version of the menu is always available.

We can also adapt the menu to a gluten-free diet if notice is given when booking. However, given the nature of the menu, we are not able to accommodate all dietary restrictions. If you have any allergies other than gluten, please call the restaurant before making a reservation to see if it is possible.

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