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Dublin Institute of Technology
First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.
Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger O’Toole. It continues to evolve and develop, working with local farmers and cheesemakers to allow a strong supply of local produce to influence the seasonal menus. In particular, the kitchen works closely with Ultan Walsh of Gort-Na-Nain Farm near Nohoval, south of the city.
Restaurant, Cork, Menus, Denis Cotter, Ger O'Toole
Cultural History | Food and Beverage Management | History | Hospitality Administration and Management | Tourism and Travel