Note we do not accept reservations by email or direct message
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
My son and daughter-in-law took me to your restaurant for my birthday and it was sheer bliss. I will be back to you again. I also love your books
Well Denis it may be late Summer in Ireland but it is early spring here in Victoria. Thank goodness for your many ways with pumpkin. It is a vegetable I’ve never really understood but your Pumpkin Gnocchi with Garlic Cream, that I’ve just made, salivated over and devoured, was sublime. All praise to you and my Irish mother-in-law who sent me your book!
love your cook books. Having a vego wife it can be difficult to cook for all the family but your recipes solve this problem as even the biggest meat eaters love the food.Thanks.
Yet again we had a fabulous time at Paradiso last weekend. We brought a couple of meat eaters and they were blown away by the food. My Sister and her family finally got dow to Cork to eat at Paradiso and thus the benchmark was set for all food from now on. Paradiso is paradise indeed.
We ate in Paradiso last Friday and Saturday evening. Food heaven for us. So happy to visit again, it has been two years since we last visited. We brought some friends on Saturday and they were amazed that food with no meat could be so fantastic. They wouldn’t take us at our word so we had to introduce them to the delight that is Cafe Paradiso.
the best meal we had in cork. if this restaurant had a location in los angeles, we’d go once a week!
Just returned from a terrific weekend, thanks so much. We are both committed carnivores but tempted to convert…Food was sublime (Best breakfast ever!)and wonderful friendly staff. Can’t wait to return
just returned from Cork and had a great lunch the carrot and feta terrine was sublime
keep up the good work
Having read your latest inspiring book, we decided to fly to Cork to spend our wedding anniversary weekend at Cafe Paradiso, and what a treat it was! The food and hospitality were superb. What a pleasure it was to meet you, Denis, and to chat about vegetarian restaurants of the world. Thank you for taking the time to sign our copies of your books – we know you were busy. Thanks again for a gastronomically delightful stay. By the way, the breakasts were sublime – Johan did you proud!
I have waited 21 years as a vegetarian to eat food of this sublime quality. Even my meat-eating wife has never had better. Thank goodness there is someone out there who understands vegetables as a main ingredient and not an accompaniment to meat. The accomodation and service was excellent and we had a fantastic time. We will be back.
Many dishes were tried, all shared, all thoroughly enjoyed. Just one observation, people go for the food not the wine, yet, a better selection of red would compliment cafe paradiso to maintain the high standard of your food. We bought two books……we will be back!
I had lunch on Wednesday in Paradise. I’,m a carnivore but your restaurant was recommended by someone who lives locally. Thank goodness, I listened for once! What I’d love to know is how to make the baba ganoush that we had…. any pointers as it’s not in the recipe book that I bought. Thanks in advance. P.S. I have vegetarian chums here and am ALWAYS short of imaginative ideas. LOVED the place, atmosphere and the FOOD
How long ago was it?…let me see…1997! Yes it was 11 years ago that i last set foot in Cafe Paradiso but I,ve been cooking from the books ever since. Blessed with real seasons in France the produce is easy to find, except parsnips, which for some reason are branded as ‘ancient lost vegetables’ and so cost a whole lot more than they do in Eire. Anyway in a land where they pride thmselves on their haute cuisine, hardly anyone knows how to give the veggies their rightful place on the plate, so these recipes have them ooh la la-ing and I get compliments i don,t deserve, just having copied the recipes from the books! Anyway down to cork the other day, we had been looking forward to lunch in cafe paradiso and we were blown away by the subtle heights the cooking has evolved to since the last time. Before it was great; now it,s sublime. If you ever want to translate your books into french dennis, just let me know! :-)
No plans to go to restaurant, unfortunately, but if someone reading this does, order the roast aubergine parcels. I made them at home from the cookbook and impressed my carnivore husband so thoroughly that he never missed his meat. I can only imagine how much better Denis can make them.