The Black Pig
Gavin and Siobhan hauled in trophy after trophy during 2019, proof of the excellence of the food and wine offering in the always-buzzing Black Pig. Even before you get to your stool at the counter, the BP impresses with a clamorous and welcoming atmosphere, both in the bricolage-style room itself with its brightly burning stove, and in the courtyard. During the last six years the menus have evolved organically as they have refined the dishes that work best with the wines – home-cured Ballinspittle beef carpaccio; Sherkin Island oysters with shallot vinegar; Iberico bellota; Ballyhoura mushrooms with aged Parmesan; vanilla ice cream with PX sherry. With scores of exciting wines available by the glass, this is the place to really experiment with something new, and the crew know their wines inside out.