We just love this line from the Irish Times review of ParĀadiso on March 30.
āā¦ Denis CotĀter, the chef and owner, seems to have creĀated his dishes in an absolute vacĀuum, as if a world with meat never existed. This freeĀdom from panĀderĀing to carĀniĀvores means that the food revĀels in its own worth. It seeks to refĀerĀence nothing.ā
Read the full review on the Irish Times webĀsite (subĀscripĀtion required)
Restaurant review: Is this Irelandās best vegetarian restaurant? via @IrishTimesFood https://t.co/XsLirSEXFg
— Irish Times Food (@IrishTimesFood) March 30, 2023
We strive to mainĀtain a happy, dedĀiĀcated workĀing enviĀronĀment and to give peoĀple good reaĀson to remain with us for a long time. HowĀever, talĀented peoĀple like to move and learn. At any time, we are usuĀally aware of who will be movĀing next and when, even if this is months off in the future.
For this reaĀson, we would love to hear from you if you are interĀested in workĀing in ParĀadiso, either as a chef or as part of the dinĀing room team, even when there are no curĀrent vacanĀcies posted. Just fill in the form below, choosĀing either the āchef posiĀtionā or ādinĀing room posiĀtionā option.
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Our menu is six courses at ā¬68 per person.
A vegan verĀsion of the menu is always available.
We can also adapt the menu to a gluten-āfree diet if notice is given when bookĀing. HowĀever, given the nature of the menu, we are not able to accomĀmoĀdate all dietary restricĀtions. If you have any allerĀgies other than gluten, please call the restauĀrant before makĀing a reserĀvaĀtion to see if it is possible.
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