When Denis Cotter opened Paradiso in Cork City in 1993, his mission was to create an exciting, modern, vegetable-based cuisine. Thirty years later, that vision lives on in the innovative seasonal menus created by Denis and his team.
Having recently transitioned to a six-course seasonal menu, the emphasis for spring is, as always at Paradiso, on rich, complex flavours with a focus on seasonal ingredients, delivering an exciting and pleasurable dining experience while putting vegetables front and centre.
Manager Dave O’Mahony welcomes the launch of the spring menu saying, “Coming into spring, we are putting away the roots and tubers that have served us well over the long winter. The spring menu will focus on the early crop of asparagus from Gort-Na-Nain Vegetable Farm as well as nettles, wild garlic, artichokes and rhubarb. This is always an exciting time of year, but even more so this year as our new six-course menu format is the perfect way to showcase seasonal produce.”
Diners can expect dishes like asparagus, black garlic, preserved lemon and rosemary puree with viola and pan-roasted artichokes, nettle broth, lemon arancini, pine nut crumb and smoked tomato purée. Sample desserts include rhubarb semifreddo with ginger crumb and aged Coolea with stout toast and beetroot relish.
The six-course spring costs €65 per person with optional wine pairing available for an additional €30 (€35 including an aperitif).
Paradiso is located at 16 Lancaster Quay, Cork City and is open 5pm — 10pm, Tuesday to Saturday. For more information and reservations, see www.paradiso.ie or call o21 4277 939.
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