The Paradiso dining room is open again and for the foreseeable future we will be 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. Our lower priced pre-theatre menu is suspended until the seating capacity fo the restaurant returns to pre-Covid levels.
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.
Paradiso founder and executive chef, Denis Cotter, is the author of four celebrated and award-winning cookbooks. While varying in approach, they all share Denis’ unique approach to vegetable cooking and his witty and informative writing style.
Published in 1999, the first book from the Paradiso kitchen has over 100 recipes, including early Paradiso classics and a useful pantry section.
Hardcover: 167 pages
Publisher: Atrium (20 Jul 1999)
Dimensions: 25 × 20 × 2 cm
Awarded ‘Best vegetarian cookbook in the world’ on its release in 2003, Denis’ second book is a comprehensive collection of 140 recipes arranged according to the seasons, reflecting a strong focus of Paradiso.
Hardcover: 296 pages
Publisher: Atrium (1 Jun 2003)
Dimensions: 26.2 × 20.2 × 3 cm
Published in 2007, this is an exploration of food in its place and time, as well as of the author’s relationship to that food and its place in his life, all told through stories, memories and recipes. The book is divided into four major chapters, including one on wild food and the emotional and nostalgic adventures to be had from a day’s foraging.
Hardcover: 320 pages
Publisher: Harper Collins (5 Nov 2007)
This 2011 publication marked a return to a simpler style, a collection of recipes with a focus on the pleasures of making and sharing food at home, written with humour and affection for the ingredients, the dishes and those who would share them.
Publisher: Harper Collins (14 April 2011)