The cooking in the Curragower, one of Limerick's most famous pubs, is such a treat: unfussy, hearty, homey and delicious. It’s affordable and satisfying, and a perfect example of a menu that only does a few things, and does them well.
Their chowder, for example, arrives almost spilling from it’s urn, and is the creamiest soup chock full of salmon, prawns and white fish with little chunks of potato. Silky smooth and perfectly seasoned, the fish still firm but fully cooked, this is one of the best bowls of chowder we have tried. It comes with deliciously soft and wholesome brown bread, and is virtually a full meal. With a pint of Guinness, this would make the perfect, proper Irish food experience.
The scampi are proper breaded prawns, lightly fried and served prettily on a pile of crunchy, colourful salad, with decent chips. The fishcakes were all salmon, made mostly with potato and little flour to fry them. They were crispy and soft on the inside, served with a cool, fresh mint cream dressing in the cutest jug that you will want to steal.
A decent crumble is hard to find, so try the apple and toffee, serevd with a choice of cream, ice cream or home-made custard. Home-made custard! It will be perfect, served pie-slice style made from firm but crisp and thin pastry. Or try the flourless chocolate cake, which comes warm with strawberries and ice cream. There is is a talented cook at work in the Curragower, with a real feel for food and a light touch where it’s needed. You'll be back.