Three-day dough, local sourcing, and a standout Margherita backed by science

Hugh Corcoran takes bookings by phone, accepts only cash and has no website

High demand and limited space can make it harder to get a booking. With these places, it pays to persevere

This Dutch import serves maximalist fast food with visual punch

Expect rogue dishes at ridiculously reasonable prices at this casual restaurant in Baltimore

From modern Irish cooking to Asian fusion, here are the best spots for a lovely lunch

The tastiest moveable feasts this summer, from mushroom fillet rolls in Potobello to seafood spice boxes in Ballycotton

A smart pit stop for toasties, charcuterie and pantry treats, but not everything hits the mark

A tasting menu can go two ways. Get it right and the plates glide; get it wrong and it drags like a bad wedding speech

Inside Ireland’s bakeries – from the traditional ovens to the new wave of micro bakeries fermenting dough, farming heritage grain and charging what it really costs

From samosas to kebab platters, this family-run stall has found its forever home in Tallaght

Make sure you have the pommes boulangère – potato cooked to French and Irish buttery perfection

Sensational sea views or a Michelin-starred stone-wall cottage? These places offer something more than just great food

The curries are solid and the samosas good quality, but a lack of dips disappoints

Christine Walsh from Tipperary plays a big part in Adejoké Bakare’s Michelin-starred west African place in Fitzrovia