Paradiso

The story

Paradiso Cork celebrates three decades of vegetable cuisine and natural wines

A kitchen built on the seasons

Paradiso in Cork has presented vegetable cuisine since October 1993, when founder Denis Cotter opened the kitchen to challenge the perceived limitations of vegetarian dining. The early focus on sourcing evolved into direct relationships with growers, including a long-standing partnership with Gort Na Nain Farm near Nohoval. This dedication to local agriculture and sustainable practices has earned the restaurant three radishes from the We're Smart Green Guide. Head chef Miguel Frutos arrived in 2023 and layers his own creativity onto this foundation, designing multi-course menus that revolve around the quality of seasonal vegetables. The kitchen operates by adapting dishes to match the ingredients arriving each day, allowing produce like globe artichokes or nettle to dictate the composition of the plates.

Plates centred on the harvest

The dinner menu features strawberry gazpacho served with beetroot, orange, ginger, and a templegall sablé alongside jalapeño and kohlrabi. Guests order pan-roasted artichokes accompanied by nettle broth, lemon arancini, and pine nut crumb, followed by cavolo nero and chard tortellini finished with rosemary and pinenuts. A roast aubergine course introduces miso caramel, togarashi, and mutabal, while dessert choices include a chocolate tart with hazelnut praline ice cream or an ardsallagh flan with membrillo. This vegetable-focused dining style ensures every course balances complex seasoning with the distinct textures of the local harvest.

Natural wines and relaxed service

Manager and sommelier Dave O'Mahony guides diners through a wine list heavily weighted toward natural and biodynamic selections from regions like Sicily, Jura, and the Douro Valley. The cellar showcases orange and oxidative wines from producers such as La Stoppa and Clos Lentiscus, along with alcohol-free beverages including kombucha and house lemonade. The service remains friendly and knowledgeable, supporting a welcoming atmosphere where the food takes centre stage. Paradiso offers a complete vegan version of the six-course menu and adapts dishes for gluten-free requirements, ensuring the vegetable cooking remains accessible to varied dietary preferences.