This place feels like a delicious open secret. It’s in the converted Victorian Stables and Courtyard of College Green House in Belfast’s bustling Queen’s Quarter. Apart from being one of the only restaurants in town where you can get Hilden Beers on tap, it’s a mecca for those who love seasonal, locally- sourced, modern Irish food.
Head Chef Ciarán Steele gets his seafood from Keenan’s, his meat from Lisdergan Meats, his veg from Drew’s organic farm in Comber and his kid Goat shoulder from Tyndale farms in the Belfast hills.
His menus are uniquely contemporary Irish, a few examples of which are Gobóga, a pearl barley starter, Belfast Kid Goat shoulder for mains and Uachtar na mara, his dessert which uses natural gelatine from Carrageen moss.
Opening hours: 12- 9.30pm every day. Closed on Sunday