Even though chef-patron Wade Murphy has all the culinary tricks of the modern, hyper-skilled cook in his repertoire – the carpaccios, the confit, the curing, the pickling – what is most memorable about his food in 1826 is just how home-style it is. You could eat a dinner of ham croquette with crispy sage, followed by beef short rib with gnocchi, and then a pudding of salted caramel and white chocolate creme brulée, and what you will remember is how slap-up delicious the grub was, not how technically finessed it was. The soulful comfort of the room and its relaxed ambience, and the happy-to-be-here diners who pack it out, plays a big part in this away-from-it-all feeling, and it comes together to make 1826 a great experience.
NEW! Ireland the Best 100 Places
Hardback, out October 2019
John and Sally McKenna have selected 100 extraordinary Places throughout Ireland that epitomize what is unique and entrancing about the beautiful island of Ireland.
More along the Limerick coast
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