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Food File

From a burger joint to a luxury brasserie, Eoin Higgins finds plenty to warm his cockles. PrunIer, ParIs

Designed by the architect Louis-Hippolyte Boileau in 1925, a cursory glance at the meticulous craftsmanship here – in black marble, mosaics and stained-glass windows – might make you think that they simply don’t make restaurants like this anymore. A shame, for Emile Prunier’s vision to create a restaurant that venerated the edible gifts from the sea, is nothing if not spellbinding. High on Marco Pierre White’s hotlist too: “I think [Prunier] is one of the most beautiful restaurants in the world, well actually the most beautiful restaurant in the world …”, Prunier is the epitome of a luxury brasserie, as well as being an Art Deco jewel in central Paris. A grand cathedral to seafood; the lunch menu at €45 is a good bet. 16 Avenue Victor Hugo, Paris, +33 144 173 585; prunier.com aer LIngus FLIES FroM DuBLIn AnD cork To ParIs DAILy.

tHe strawBerrY tree, CO wICKLOw

Ireland’s only certified organic restaurant deserves acclaim for its rarity as a species as much as anything else; but it should also be loved for its creative use of local produce, considered execution and its refreshing, rural setting. upon arrival, expect to dodge skittering chickens and dopey pheasants, all of which have free rein within the grounds. once ensconced in the slightly surreal, blue dining room, service is formal yet relaxed. The tasting menu (€65 per person) is the thing to go for. It’s hard not to be impressed by the organic punchiness of the flavours and the integrity of the food here, and leaving with a desire to lead a more earth-friendly life is not uncommon, even if the motivation is gluttonous … As well as being fully organic, much of the menu lists wild produce, from fresh-picked leaves to salmon (when in season), it’s a very natural, and all too unusual, way to eat. Macreddin Village, co Wicklow, 0402 36 444; brooklodge.com

OsterIa nerO D’aVOLa, taOrMIna

Tucked away from the whirl of fashion and gelato on Taormina’s main drag, Turi Siligato’s, left, osteria-cum-enoteca is a slow food experience worth unwinding to. Presentation isn’t too fancy; service is just the right side of attentive; and although prices may be a smidge higher than some other osterias around town, it is worth it to savour Turi’s enthusiasm for local produce. Start with a stimulating Mediterranean sashimi plate and follow with the simple, yet memorable spaghetti with cherry tomatoes and mouthwatering Sicilian specialty, tuna bottarga. For honest, regionspecific fare, served in relaxed surroundings, this one is hard to beat in Taormina. Piazza San Domenico 2B, Taormina, Sicily, +39 0942 628 874; osterianerodavola.com aer LIngus FLIES FroM DuBLIn To CatanIa WED AnD Sun.

BOstOn Burger COMPanY, BOstOn

The burger revolution continues to roll out in cities across the Western hemisphere. How the humble patty and bap has become such a gastro staple is a mystery to some, but while certain places are evolving and elevating the modest burger, still others are jumping on the bandwagon in the hopes of making a quick buck. It’s a polarising trend. one of the evolutionists though is the Boston Burger company in the city’s hip Davis Square. Twentyfour combinations reveal a great hunger for burger variety in Beantown and the rest of the menu has its diverse moments too – Spicy Terodactyl [sic] wings anyone? Multifariousness aside, the Boston Burger co is also a great leveller, where both the simple burger lover and the gourmand should find something to chew over. 37 Davis Square, Somerville, +1 617 440 7361; bostonburgerco.com aer LIngus FLIES FroM DuBLIn To BOstOn DAILy AnD FroM SHAnnon To BOstOn TuE, THur, SAT AnD Sun.

ra of the region’s most The Dingle Food & Wine Festival runs from October 4-7 and celebrates a pletho ts, taste trails acclaimed foodie and drinkie heroes through cookery demos, tastings, marke and many other delicious happenings and events. dinglefood.com 10 |

october/november 2012

CARA MAGAZINE October/November 2012  

Aer Lingus In Flight magazine

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