A Culinary Trip Around Europe

So in thinking about how we could do something different with our #drivebydining offering, something that shares our love of food and of Limerick with you. The format of that offering is to allow you to join us on a food tour around Europe. The tour will visit regions and cities we have visited before and one we will visit when we get to these leave these shores again.

In each of these destinations , we feel we can make tangible links with Limerick in terms of spirit, culture, food. Areas that like Limerick maybe more unheralded but yet still provide a fantastic offering to those who visit. Something we can strive for as a food community. Over the course of the next few months we’ll visit the Basque region via Bilbao, Puglia in Italy via Bari and Slovenia via Ljubljana.

Menus are €35pp and phone bookings to (061) 402 402 which opens the Tuesday of each week.

PRE REGISTER

Week 3

THE ITALIAN COUNTRYSIDE

Thursday 29th & Friday 30th April & Saturday 1st May 2021

Puglia is one of Italy’s hidden gems, known as the bread basket of Italy and famous for food production. Right down in the heel of the boot that is Italy, it’s a little off the beaten track for mass tourism so it makes it a special place for a tourist.

 The wines, olives and wheat of Puglia are the backbone of agriculture in Italy. But as well as all this food you have spectacular coastlines with the Adriatic on one side and the Ionian Sea on the other. We fly into Bari and sample some Focaccia Barese, late in the evening in the alleyways of Bari, you’ll still see families gathering to hand roll Orecchiette pasta (little ears) and selling it to passers by.

The Tiella is served all over Puglia and its coastal towns and villages. Polignano and Monopoli spring to mind where you’ll also find the mini dairys where local burrata is made. Right down in the south we visit Lecce, known as the Florence of the South, for the Barchiglia which  is great with a strong espresso.

Puglia is a must for food lovers, from the wonderful larder of ingredients to the beautiful dishes and wines and we’re bringing you our small taste of the region we love.

We’re really excited about this virtual trip and cant wait for you to join us.

menu

Snack

Foccacia, Fennel Seed Taralli , Extra Virgin Olive Oil & Sottacetti

TO START

Toonsbridge Burrata, Beef Tomato, Basil & Lemon Dressing
or
Confit Ballyneeety Hakurai Turnip, Turnip Tops , Fava Beans & Oregano

MAIN COURSE

Slow Braised Shoulder of Kerry Lamb, Broccoli & Mint Orecchiette
or
Tiella Barese – Glenbeigh Mussels, Potatoes, Rice, Onion

DESSERT

Barchiglia – Shortcrust Pastry, Pears, Almonds & 70% Dark Chocolate

PRE REGISTER