Paradiso has been honoured at the global World Restaurant Awards, winning the category ‘Collaboration of the Year’ for its work with Gortnanain Farm. Denis Cotter was at the ceremony in Paris on Monday 18th February to accept the award, as was his collaborator-in-chief, Ultan Walsh of Gortnanain Farm.
Ultan Walsh, Gortnanain Farm (left) and Denis Cotter, Paradiso (right). Photograph by Cristian Barnett.
Even in an era of awards overkill, this is a hugely satisfying honour for Paradiso, for the chef behind it, Denis Cotter, and by extension for Ultan and Lucy of Gortnain Farm also, as it recognises and celebrates the working relationship between restaurant and farm that has been at the heart of what Paradiso is for almost two decades.
More info on the World Restaurant Awards web site
Denis Cotter, Paradiso (left) and Ultan Walsh, Gortnanain Farm (right). Photograph by Cristian Barnett.
Reservations are taken only through the above phone number.
Maximum table size is 6 people.
Please note that, due to the size and nature of the dining room, we cannot accommodate infants and small children.
Guestbook? Very 1997 that, you say. Well, this one’s been around that long and we’ve loved receiving and publishing feedback from around the world. If you’re more inclined towards the busy high street of all things webby, go to our Tripadvisor page to have your say. On the other hand, if you have a fondness for the old-school or a tendency to the quietly retro, do please post a message here. Go on …Sign the guestbook
Want to say thanks for a wonderful food experience last weekend Best vegetarian food ever Breakfast was wonderful too Going to make it an annual treat. Wish we had it in Galway and i would become vegetarian
here where south asia meets the himalayas we have sauces based on apricot kernels, walnuts or almonds, pomegranate season is coming, sticky aubergines, wild greens, deep brown honey, dried mulberries, but no one capturing it to make a great cookbook. do come visit, the flood has affected the whole country from hunza to the arabian sea, make a cookbook make a tv show with proceeds for the 20 million people who have lost their homes? meet the great street cooks and home cooks and show another side of pakistan apart from taliban. i had a memorable meal in cafe paradiso long ago, but from this distance the best i can do is read the menu and the cookbook… best wishes.
Please create a franchise of your restaurants to Dublin, Limerick and Galway. Pretty please even. Love your food and what you do! Best wishes, Eoin
THanks so much for a wonderful dinner last Tuesday night – it was magical and restored my faith in restaurants, I can’t wait to get back to Cork and to Cafe Paradiso. Thanks so much.
Just wanted to say thanks for a wonderful meal last Friday evening. The food was incredible, I’ve been raving about it to everyone all weekend! The atmosphere in the restaurant was lovely, as were the staff. I really enjoyed the experience and can’t wait for an excuse to go back to Cork. It’s fantastic that you’re back up and running after the floods. Many thanks again for an amazing meal.
If I close my eyes for a moment, I can taste the beetroot risotto I had last Thur night. Bliss. We had a wonderful 2 days with yourselves and Gort Na Nain, eating wonderful food and enjoying the best of hospitality. The new motorway may be boring, but it makes you so much nearer.
2010-05-23Hallo Denise and Paradiso Team. Your cooking inspired me and the kindness of your staff warmed my hearth. Now I am in a place where you are a stranger in cooking book shelfs, but your style lives on with me. All the best wishes to you all.
If you get hold of decent apricots this summer, make the poached apricot and polenta cake from Paradiso Seasons and serve it with Greek yoghurt. I made it while on a Greek island and it was perfect. The feta and watermelon salad from the same book is great too (renamed krima to karpouzi (the poor watermelon) by a Greek purist (don’t mess with my watermelon). Recipes from Wild Garlic such as the quinoa pilaff with parsnips and the roasted vegetable salad and the aubergine/halloumi parcels get a lot of airing in my kitchen. Next book when?
Sobhlasta! We had a truly gastronomic 2 days in Cork, one that will never be forgotten. Our big thanks to everyone at Cafe Paradiso. There will be many attempts at recreating the food but it won’t be the same. I highly recommend that people try the breakfast – you’ll have to stay the night and eat the morsels on offer in your room as well – what a chore!
I ate in Cafe Paradiso last weekend & it was everything that I hoped it would be, & more. Word of this wonderful place reached me about 3 years ago & I often dreamt about the perfect meal I would have there one day. It took a while but it was worth the wait. I spent all last week thinking about why it was such a unique experience & I came up with the following; the food is sublime. The choice is vast, there are many different styles & flavours to choose from on the menu. It was a proper dining experience unlike going to a veggie cafe or somewhere similar. It was reassuring to know the vegetables were hand picked locally & that it was a purely vegetarian kitchen. I wanted to soak up the experience & savour every mouthful of food & store the memory of its taste so I could resurrect it when faced with yet another bland excuse for a vegetarian meal in an average restaurant. Life will be hard from here on in as nowhere can compare to the meal I so throughly, on every level, enjoyed here. It is food for the soul & I hope to nourish mine again soon! Go raibh maith agat.
We actually visited your wonderful restaurant last March. I am thrilled to find your website. The food was some of the best we had in Ireland, and some of the best we’ve had any where. We stayed at Gortnanain Farm and had a really nice time. We meant to stay just one night and ended up staying for two.
I used to use some of your recipies from your brilliant ‘Paradiso Seasons’ book when i was the head chef of moyle’s hotel (Hebden Bridge, West Yorkshire).We used to share some customers incidently. Anyway it was that good a book that somebody stole it. Earlier this week i tried to borrow a copy from the libary, however it turns out that every copy in english libaries has been stolen, presumably by people who love it as much as i do. Kind of twisted praise but praise indeed! Oh yeah i have just ordered my new copy. Dan
We decided to make the first part of our holiday a stay in Cork mainly to visit Paradiso – I am so glad we did. The food was truly sublime – so well crafted, and such fantastic flavours. My previous restaurant crush was the Prinz Myshkin in Munich – we once drove 300 miles out of our way just to go on a return visit – I’m just glad that you are nearer!
We stumbled on your restaurant by accident on Dec. 30 in the pouring rain. The staff was warm and welcoming in spite of the fact that we were drenched and had no reservation. Our meal was so good that we arranged to return the next night, New Year’s Eve, and had another spectacular dinner. I had no idea that you had just reopened (though I wondered about your proximity to the river), and I’m just amazed at the pictures you’ve posted and what you accomplished in just a month. We consider ourselves fortunate to have been there at the right time. Kudos on the beautiful new interior and the wonderful food, and thanks for your hospitality!