When I returned from Ireland, many people asked me about my trip and were SHOCKED when I reported that one of my favourite aspects was the food! There has been a persistent stereotype that Irish food is all potatoes and stews, but after travelling across the country, I found this wasn’t true. We ate better in Ireland than in many other countries we’ve visited, and the seafood was probably the best I’ve ever had! You won’t often see many “traditional” Irish dishes, like colcannon and coddle, on menus across the country, as they are outdated or more popular for home cooking. I wanted to focus this list on what you’ll really see on the menu so you know what to try when you spot it!
Because of food shortages and poverty in the past, Irish food has been perceived as bland and lacking in diversity. For a significant chunk of its history, Ireland was an agricultural nation, and many people lived in poverty, especially in the wake of the Great Famine. The typical Irish diet was simple, consisting primarily of root vegetables, potatoes, and oats. These ingredients, while healthy, did not lend themselves to particularly interesting or varied cooking customs.
But much of this has changed over time, and not just in the big cities! Ireland is now celebrated for its high-quality, locally sourced ingredients, including some of the world’s best dairy, beef, and seafood. The emphasis on farm-to-table dining and fresh, seasonal produce has elevated much Irish cuisine. The quality of these local ingredients is not just a testament to the rich agricultural heritage of Ireland but one of the main reasons the restaurant scene has flourished in recent years. Many young chefs draw from traditional ingredients but get creative with inventive contemporary twists on the classics. Cities like Dublin, Cork, and Galway are home to Michelin-starred restaurants, and talented chefs are helping to redefine Irish food on the world stage. So if you’re planning on skipping Ireland because of the foods, I’d take another look!
Something that feels as Irish as the green hillsides covered in sheep is a hearty steak and Guinness stew. This is one of those traditional dishes that stands the test of time. Coming into a pub with a fire roaring, surrounded in dark wood and worn in leather chairs, there is nothing better to cozy up with than this savoury stew. Steak and Guinness stew consists of tender pieces of beef stewed in a rich sauce made from Guinness, Ireland’s famous stout, along with vegetables like carrots, onions, and mushrooms. Often, you’ll get a dollop of mashed potatoes on the side, which went slathered in butter and feels like the most iconically Irish mean there ever was. And delicious to boot!
While in Dingle, on one of the many surprisingly sunny days we had on our trip, we treated ourselves to a few scoops of ice cream to cool down. And we were so impressed by the fantastic flavours at Murphy’s Ice Cream! Murphy’s Ice Cream was founded in Dingle in 2000 by brothers Seán and Kieran Murphy, and they have a reputation for producing some of the most intensely creamy ice cream using milk from the rare Kerry cow and their unique flavours focus on incorporating natural Irish products.
Some of Murphy’s signature flavours include unique combinations like Honeycomb Caramel, Dingle Sea Salt, Irish Brown Bread and even Gin (which is indeed alcoholic!). But even if you’re not passing through Dingle, you can still try Murphy’s Ice Cream in Dublin and Killarney, as the brand is continually expanding across the country! My favourite had to be the Brown Bread, as it was this malty, crunchy, comforting flavour that was unlike anything else I’ve ever tried!
One of the best parts of waking up every morning on our road trip through Ireland was a full Irish breakfast, included in our stay at all the Bed and Breakfasts we booked. Although I’m usually one to want to get out and grab breakfast at a local restaurant or cafe, the inclusion of breakfast in the accommodation price made it so these breakfasts were hard to pass up. In almost every place we stayed, breakfast was an absolute treat! And every breakfast room was more beautiful than the next, meaning we could soak in the Irish countryside, meet new friends and dive into the most filling ingredients from local Irish farmers.
Even if you’re not staying at a B&B, a full Irish Breakfast is still a must for anyone coming to Ireland. And you can easily find them serving a full breakfast at any cafeteria or breakfast restaurants across the country. The typical components of a traditional Irish breakfast include bacon (or rashers, which are thick slices of back bacon), Irish pork sausages (often referred to as “bangers,”), black and white pudding (traditional blood sausages and pork fat-based sausages), eggs (usually fried, but they can be scrambled or poached), tomatoes (grilled or fried), mushrooms, baked beans and a slice of soda bread, essential for mopping up the rest of the plate. The full Irish breakfast originated as a meal for farmworkers, providing them with the necessary energy for a long day’s work. While this meal might be a little much for some of us, you can customize your plate to your appetite or preferences at the breakfast buffets.
The traditional accompaniment for a hearty Irish breakfast is a cup of Irish tea. Irish Breakfast Tea is a strong, robust black tea blend known for its full-bodied flavour, typically enjoyed with milk and sugar. The blend is known for its malty, rich taste. I found that coffee across Ireland wasn’t the greatest, so I shifted my morning caffeine intake from coffee to tea and was pleasantly surprised. Barry’s Tea is one of the most popular and iconic brands of Irish breakfast tea. Founded in 1901 in Cork, Barry’s Tea has become a household name in Ireland, so if you see Barry’s behind the counter, you know you’re in for a delicious cuppa.
As mentioned before, soda bread is an essential item to add to any Irish breakfast. But really, it’s an any time of the day kinda treat. Soda bread is a traditional Irish bread made without yeast, using baking soda as the leavening agent, which is how it gets its name. The main ingredients typically include flour (usually white and wholemeal), buttermilk, baking soda, and salt. The acidic buttermilk reacts with the baking soda to produce carbon dioxide, which causes the dough to rise. The dough is then shaped into a round loaf and scored with a cross on top, a tradition that dates back to ancient times and is said to ward off evil spirits. Soda bread has a dense, crumbly texture and a slightly tangy flavour from the buttermilk, which I was absolutely obsessed with! Served with an ample slathering of Irish butter and fresh local jam, you really can’t get a better start to your day.
If you’re a vegetarian, you might want to cover your ears for this next one. Although sheep dotting the hillsides are one of the most adorable sights you’ll see along your journey across Ireland, the sheep are raised for more than just their wool. Especially early in the year, spring lamb makes its way onto menus across the country. The meat’s tender and delicate flavour graces dishes like a rack of lamb, grilled lamb chops, or roast lamb. Often, the meat is served with minimal seasoning, just a bit of rosemary or thyme, highlighting the mild, sweet taste without overpowering the flavour. Raised on Ireland’s lush, green pastures, Irish lamb benefits from a grass-fed diet, which adds to the meat’s lean and delicate taste.
I’m a butter fiend and thought that French butter was the best in the world, but after travelling to Ireland, France has stiff competition. Irish butter is renowned for its rich, creamy flavour and distinctive yellow hue. The primary reason for its superior taste is that it comes from the milk of grass-fed cows. Ireland’s temperate climate allows cows to graze on lush, green pastures for most of the year, resulting in milk with higher fat content and a richer flavour. This higher fat content gives it a creamier, more luxurious texture and a distinct flavour profile that is richer and more, ironically, “buttery” than other types of butter. Although you might not always see butter on the table, it enriches almost every dish made in the kitchen! But if you can savour Irish butter on a slice of toast or a scone, don’t miss the opportunity to enjoy it in its full, unadulterated glory!
The Irish spice bag is a beloved, relatively modern takeaway dish that has become an iconic part of Irish fast food culture. Originating in Dublin, this fusion dish combines elements of Chinese cuisine with a distinctly Irish twist. A typical spice bag consists of crispy shredded chicken (or sometimes pork), chips (fries), fried onions, and peppers, all tossed in a spicy, salty seasoning mix. The seasoning usually includes a combination of chilli powder, five-spice, garlic salt, and paprika, giving it a bold and flavorful kick. While it’s most commonly seen at Chinese takeaways across Ireland, the spice bag has developed a cult following, especially for late-night eats or casual dining. The spice bag’s appeal lies in its crunchy texture, spicy flavour, and satisfying ingredients, making it a go-to option for those seeking a quick, tasty, and filling meal. Many places offer variations, with some adding extras like curry sauce or chilli flakes, further solidifying its status as a fast food favourite in Ireland. Even some of the more upscale restaurants have started serving an upscale version of this previously budget dish, which really shows how popular the food has gotten, making it a must-eat on your next trip!
You might be wondering why it took me so long to get to Guinness, as this stout beer seems like the defacto symbol of Ireland itself. And for good reason. The St. James’s Gate Brewery was established by Arthur Guinness in 1759, who signed a 9,000-year lease (!) for the Dublin property. This means that Guinness will keep its foothold in the country for many more years to come. Most of us have tried Guinness before, but there is something about drinking it from the tap in Ireland that makes it taste all the BETTER! The unique flavour profile of Guinness is characterized by roasted barley, which gives it a slightly bitter taste balanced by hints of coffee and chocolate. The stout’s smooth texture results from its nitrogen-infused carbonation, which creates its signature creamy head and velvety mouthfeel.
One of the most essential parts of ordering a Guinness is admiring the ritual of the perfect pour. The perfect Guinness pour is an art form, often taking over two minutes to ensure the nitrogen settles appropriately, creating the signature cascading effect. Something about the wait before drinking makes you appreciate this drink all the more. Even I, who in Canada isn’t a fan of Guinness, came to love having a pint (of half a pint) with dinner here in Ireland, and it just seemed to compliment every meal it was served with! Try me; even if you don’t like the taste at home, give it another try here in its homeland!
What surprised me most on our trip was how often we saw crab claws on the menu. I love crab, and I couldn’t believe the bounty of crab we found in Ireland. Irish Crab Claws are a delicacy prized for their sweet and tender meat. And in Ireland, we found that these crab claws were so well priced compared to the high prices I often find for crab in North America. Because they are harvested in abundance along Ireland’s Atlantic coastline, this means that when travelling along the villages close to the coast, you’ll be treated with some of the freshest crabs you’ve ever had! Whether served with a simple garlic butter dip or shredded into a delectable crab bisque, these brown crab claws were some of the best things we ate in Ireland.
Thanks to Ireland’s cold, clean waters, the west coast of Ireland, particularly areas like Galway and Donegal, are famous for their high-quality scallops. Irish scallops have a naturally sweet, buttery, briny flavour, thanks to the pristine waters they come from. When pan-seared with a little butter and garlic, it allows the meat’s natural sweetness to shine through. In Kinsale, we were lucky enough to dine at the famous Bulman’s Bar and their scallops are served up alongside black pudding, and the pairing of these two iconic Irish dishes was perfect. A must try if you’re passing through this area.
Irish lobster is another one of those delicacies that makes travelling in Ireland so special! Caught off Ireland’s cold, clean Atlantic waters, particularly along the west coast, lobster here is prized for its sweet, delicate flavour. You can generally find lobster on the menu from April to September, which is considered the peak season. The warmer months provide ideal conditions for catching lobster; during this time, it is freshest, making it a popular item, especially in coastal towns and cities like Galway and Cork. Definitely look for seafood restaurants on your travels if you’re visiting during this time of year because this dish is unmissable!
Although you might think fish n’ chip is a distinctly British food, in reality, fish and chip was first invented in Portugal in the 15th century! From there, it made its way over to Britain and also Ireland! Irish fish and chips share similarities with the British version but a few distinct differences. Both are battered and deep-fried fish served with thick-cut chips (or what Americans call fries), but in Ireland, the batter for the fish is often lighter, with some places using a traditional beer batter made with local stout, like Guinness, to give the fish a subtle malty flavour.
Another bakery treat that we found all over the country was Irish scones. Again, although you might think of these as typically British, they are also synonymous with Ireland, especially when taken with a cup of Barry’s tea. Irish scones are generally smaller, less sweet, and more rustic than American or British ones. But this makes them perfect for pairing with that incredible Irish butter, locally made jam, or rich Irish clotted cream.
When we woke up on our first morning in Ireland, we hit the breakfast bar and were immediately drawn to the delicious-looking custard-style yogurt, and it immediately became a must-have with every morning meal! Irish custard-style yogurt has a thick, creamy texture, similar to custard, but with the tangy flavour of yogurt. Irish custard-style yogurt sets itself apart by using high-quality milk from grass-fed cows, which is known for its richness. Ireland’s temperate climate and lush green pastures contribute to the high quality of the milk used in dairy products, giving the yogurt its superior taste. Although they have relatively normal flavours like vanilla, strawberry or honey, my favourites were the rhubarb, which is grown in excess in Ireland.
Found in most large petrol stations, the Irish Breakfast Roll is the perfect thing to get your morning started! Walk up to the hot counter inside the station, where you can find an array of breakfast foods steaming away, ready to be rolled into a fresh sandwich roll. You can choose what ingredients you want inside, but traditionally, you’ll find that almost everything you eat in an Irish full breakfast is also stuffed inside one of these rolls. This includes bacon, sausages, black or white pudding, fried eggs, mushrooms, and tomatoes smothered in Irish butter and brown sauce. Trust me, you’ll be full past lunchtime after one of these! A great thing to grab if you’re planning to hike after breakfast, as you’ll be fueled up for the journey.
In Dublin, you might pass a statue of the famous “Molly Malone,” from the famous Irish song about a fishmonger who sold “cockles and mussels” on the streets of Dublin. Cockles are small, edible bivalves similar to clams, and although they are rarer to be found on the menus today, Irish mussels are still popular. Both are harvested from Ireland’s clean coastal waters, which is why they taste so fresh and delicious! Often cooked in white wine or Irish stout, this light sauce elevates the naturally salty flavours of the shellfish. If you’re lucky enough to spot cockles on the menu, definitely give them a try. Small, salty shellfish, often found in tidal flats along the Irish coast, have a similar briny, slightly sweet flavour. They are so small compared to mussels and clams, but intensely flavourful!
Everyone talks about Guinness and Jameson, but Dingle Gin is an under-the-radar drink which you need top try on your next trip! Dingle Gin is an award-winning craft gin produced by the Dingle Distillery in County Kerry. Known for its distinctive and artisanal approach, Dingle Gin stands out due to its use of local botanicals. Among the 13 botanicals used, some are sourced from the surrounding Kerry landscape, including rowan berries, bog myrtle, hawthorn, and heather, which give the gin a distinctive floral and herbaceous profile, reflecting the rugged beauty of Ireland’s Wild Atlantic Way. The fruity florals really come across in a gin and tonic, and this drink is one of the most refreshing cocktails I’ve ever had. Anytime I saw Dingle Gin behind the bar, I knew what I was ordering.
Another surprise we found on the trip was the bounty of oysters we discovered along our coastal drives, specifically Glenbeigh Oysters. Irish oysters are renowned for their exceptional quality and distinctive flavour, thanks to the pristine, nutrient-rich waters surrounding Ireland. The Glenbeigh oysters are a premium variety of Irish oysters harvested from the unsoiled waters of Castlemaine Harbour, located in Glenbeigh, in County Kerry. They are highly sought after by seafood lovers worldwide. But of course, the best place to try them is right along the waters where they’re caught! There was nothing like balancing the saltiness of the oysters with the fresh, crisp lager. Some may pair oysters with wine, but here in Ireland, you’ll find they are best enjoyed with a pint of Guinness.
Pizza might seem like one of the odder things to find on a list of foods to eat in Ireland, but Dough Bros Pizza was one of the most outstanding pizzas I’ve had anywhere in the world and is a must-try when Galway. The pizzas at Dough Bros are cooked in a traditional wood-fired oven, which gives the crust a signature charred, smoky flavour with a chewy, soft texture. Dough Bros uses a mix of Italian ingredients, such as San Marzano tomatoes and buffalo mozzarella, alongside locally sourced Irish produce, creating this fantastic blend of traditional Italian flavours and the freshness of Irish ingredients. After so much traditional Irish cuisine, it’s always nice to change it up!
Ireland is also one of the most accessible cities to travel to if you have a gluten allergy. Ireland has one of the highest rates of coeliac disease in Europe. Coeliac disease is an autoimmune condition where gluten (found in wheat, barley, and rye) triggers severe digestive issues. Due to this higher prevalence, there is a strong demand for gluten-free options nationwide. As a result, many restaurants, cafes, and supermarkets have adapted to cater to people who need gluten-free diets, making gluten-free food widely available. On almost every menu, you would see an extensive list of allergens in each dish, and I was so impressed at how easy and accessible this made ordering food if you suffer from allergies. Even in the small towns, we saw them making many accommodations, so never hesitate to ask!
Ireland’s food scene is a celebration of the country’s rich heritage and abundant natural resources. From the creamy indulgence of Irish butter to the tender sweetness of local seafood like oysters and lobster, each dish is a testament to Ireland’s deep connection to its land and sea. These iconic Irish dishes are not just meals but experiences that connect you to the heart of Ireland.
Happy Travels, Adventurers! We’d love to hear about your culinary adventures in Ireland. Share your favourite dishes and dining spots in the comments below.
Upon returning from our latest trip to Ireland, I was blown away by this country's…
It took us longer than I like to admit to get the courage to take…
Having returned from a charming two weeks in Ireland, I learned so many things along…
If you're travelling to Glasgow, one of the recommendations I heard time and time again…
One of the first places I tell any visitor to Dresden to visit upon arriving…
Walking through the old streets of Prague, you might discover that many houses you'll pass…
This website uses cookies.