Eating Vegetarian In The Ireland: Yes, You Can
Beetroot Hummus At The Woolen Mills Eating House, Dublin
This delightful restaurant is located alongside the iconic Ha’Penny bridge and serves delectable modern Irish classics. The menu here is all about comfort, and you will search a good mix of local regulars also visitors. The ingredients – mainly the cheese and the vegetables – are locally sourced, and every item on the menu is created to order.
A must-try is House’s version of beetroot hummus. Creamy and earthy, it pairs superbly with the in home Lebanese flatbreads that accompany it. A dollop of minty Irish yogurt – with a pomegranate molasses and cumin – perfectly balances this dish out.
Crispy Korean Style Cauliflower At House, Belfast
Homuse, a six-time winner of the Michelin Bib Gourmand, is highly rated by the locals. This eatery boasts contemporary yet chic interiors, and warm lighting and elevated ceilings provide it quite the edge. The menu here is quite broad in general, but does keep the dietary needs of all sorts of diners in mind, and contains a vegan selection. Head chef Ben Arnold is the brain behind this restaurant and aims at serving the best of a local produce. The menu is quite flexible and can be adapted to a your preferences.
The crispy Korean cauliflower is quite a hot-selling starter. It couples good with the decadent fermented chili dipping sauce. The best way to eat this dish would be to spread few chili sauce on the leaves of the baby gem lettuce served beside it, place the crunchy cauliflower inside, wrap, and a munch away.
Sea Spinach Tempura In the Rossaveal
A great way to obtain an introduction to edible seaweed is by going on a foraging tour with a Mungo Murphy’s Seaweed Co in the coastal village of the Rossaveal, County Galway. The walk contains the opportunity to stroll along the coastline with a guide and learn about the variety of edible seaweed that grows here. You will seek out plants like sea radish and sea spinach, and then learn interesting recipes made with them.
The Sea Spinach Tempura that you obtain to taste with a hot cup of tea is fresh, crisp and decadent to the core.
Malai Kulfi At a Pickle, Dublin
The food here is inspired by chef-owner Sunil Ghai’s mama’s cooking and the flavors he grew up eating also his explorations in different parts of the world, resulting in skilfully-made offerings. There is no compromise on nice food there - the dishes are carefully engineered and the service is impeccable.
The dessert menu is a whirlwind of flavors, and, after a yummy meal, the Malai Kulfi with rose-scented falooda is an excellent end to the experience.
Crispy Courgette Fritters At a Finn Lough
Fritters can turn the most banal vegetables into a something magic. Crispy Courgette Fritters create for a combination of health and taste at the stunning Finn Lough, a tranquil nature retreat situated just a mile from the Donegal border.
The fritters are properly crisp on the outside and soft and delicate inside, and served with a dill mayonnaise and a parsley compressed apple.
