Paladar

Traditionally Peruvian, this dish is a delicious blend of Asian and Latin flavours. Simple and full of flavour, the beef rib is cooked low and slow for hours so it falls off the bone. Comfort food at its finest.

📸 COSTILLA SALTADO
Slow Cooked Beef Rib | Tomato | Potato | Red Onion | Soy Sauce

Built in 1910, 6 Bridge Street has remained remarkably unchanged over the years. This 1934 photo is the earliest we have seen, and the intricate detail above the door - which still stands today - inspired the Paladar logo. 

If you’re seeking a spot to unwind this Culture Night, we only reserve a small section of the bar so we still have some lovely spots available. Killer food, drinks and music guaranteed.

 

A not-so-guilty pleasure, SORRY, NOT SORRY is giving floral elegance from Tanqueray 0.0% with a citrus hit of passion fruit & lime. Cashew orgeat is smooth and delicious, contrasting nicely to finish off a beautifully balanced thirst-quencher.

📸 SORRY, NOT SORRY
• Tanqueray 0.0%
• Passion Fruit
• Lime
• Cashew Orgeat

✈️ Off to Copenhagen for the weekend. We’re taking the reins in for their monthly Sabotage Sunday. Expect sumptuous Paladar cocktails from the killer range of spirits. To top it off, the El Nene boys will be grilling Torta al Pastor with Charros beans in the courtyard from 7pm, and is flying in from Edinburgh to DJ from 10pm to late.

See you at Lidkoeb, doors open at 6pm! 🌯

Translated as Tiger’s Milk, ‘leche de tigre’ is a bright and spicy citrus-based marinade used to cure fish in classic Peruvian Ceviche. Made with lime juice, fish stock, herbs and aromatics, it will awaken all of your tastebuds and make them shout for joy!

📸 CEVICHE
Cured Trout // Leche de Tigre // Red Onion // Sweet Potato // Coriander

A unique drink blending sweet, tart, bitter, and umami elements. GRAPES OF WRATH has a fruity and floral foundation with Peruvian Pisco and Lillet Blanc, layered with bitter-sweet Aperol. The blueberry and tamarind contribute a dynamic sweet-tart balance, while the sesame oil adds an intriguing savoury, nutty finish that lingers, creating a drink that is both refreshing and richly complex.

📸 GRAPES OF WRATH
• Barsol Pisco
• Aperol
• Lillet Blanc
• Blueberry
• Tamarind
• Sesame Oil

A celebration of Latin American flavour, PIÑA DESCOLADA is your ticket to the tropics on Bridge Street. Dig in! 🥥🍍

📸 PIÑA DESCOLADA
•Brioche soaked in a mix of four milks: Evaporated / Whole / Condensed / Coconut
•Coconut Custard
•Pineapple

Thrilled to take home a hat-trick at the awards on Monday night. Congrats to all the winners, especially all the superb spots in Cork. Mutton Lane winning Best City Bar put a huge smile on our faces.

We want to say a massive thank you to everyone who has walked through our doors since we opened, and to our team who give so much passion and dedication to Paladar.

🥇 Best Cocktail Bar
🥇 Outstanding Customer Service
🥇 Overall Bar of the Year

Our best seller in the current signature section, for a good reason. Rums from Venezuela and Grenada combined with juicy scorched pineapple and Tonka, balanced with a stunning Chilean Orange wine. Just the right drink for celebrating ¡salud!

📷 FLOR DE MAYO

•Diplomatico Réserva Rum
•Renegade Rum
•Orange Wine
•Burnt Pineapple
•Tonka

Excited to be part of kicking off this year’s Cork on a Fork Festival with the .VQ Shared Table event which will see 400 diners enjoy the ultimate Chef collab on MacCurtain Street. With live music and a vibrant atmosphere, it’s the perfect way to kick off five days of food and fun around the streets of Cork.

Our head chef Nascimento has been an integral part of Paladar since day one. In fact, discussions to have him on board started a year before we opened. Nasci’s passion and creativity are second to none. He is Mr. Paladar and we’d be lost without him.

Sweet, sour, spicy and tangy, Chamoy is a condiment found all over Mexico - topping fruit, drizzled on nachos, mixed into cocktails, and served as a sauce for meat. To be honest, we’d eat it with anything, but at the moment it’s paired with perfectly slow-cooked pork belly.

📸 CHICHARRONES CON GUAVA 
Slow Cooked Pork Belly // Guava // Chamoy 

   

Cork meets Santos in this carbonated summer stunner ☀️

Pomelo vodka from the good people behind gin marries beautifully with Fubá Cachaça, while Cocchi Rosa adds bitterness and fruit to play with the strawberries and Prosecco.

Grilled cabbage is a wonderful thing, a delicious blend of smoky, sweet, earthy, and savoury. Chef makes it all the better by topping it with Mexican salsa macha. Made with crispy bits of toasted chilli peppers, garlic, nuts and sesame seeds in oil, salsa macha is slightly spicy and nutty with a touch of tanginess in synergy with the sour cream.

The final sprinkle, Furikake, is a savoury Japanese seasoning of seaweed & sesame seeds, originally created to accompany cooked rice. Furikake literally translates as “sprinkle over”- and with this it’s 🤌

📸 BBQ CABBAGE CON SALSA MACHA
Grilled Cabbage || Salsa Macha || Sour Cream || Furikake

Rum, Rosé and Watermelon. What a combo 🍉

There’s a lot to love about this frappé but we’re particularly fond of the rum element. Two Shores Rum is a Central American rum aged for 8 years before another 6 months of maturation in 19 year old Irish single malt whiskey casks. Balances perfectly with Wray & Nephew, a rum that’s genuinely an intrinsic part of Jamaican culture. Potent as hell at 63% ABV but packed with tropical notes like pineapple and banana. Add Rosé wine, lime and fresh Watermelon for a perfect summer slushy!

📸 LA PANTERA
• Two Shores Irish Rum
• Wray & Nephew Overproof Rum
• Lime
• Rosé Wine
• Watermelon

     

More than a mere rice dish, PRAWNS WITH MOQUECA RICE is a perfect blend of flavours - creamy, aromatic, and slightly spicy - a flavour profile that is both comforting and exotic. 

Moqueca is a rich and flavorful Brazilian sauce with origins tracing back to the coastal regions of Bahia and Espírito Santo. The influence of African, Portuguese, and indigenous Brazilian culinary traditions is evident in Moqueca sauce, making it a true reflection of Brazil’s diverse cultural heritage.

📷 PRAWNS WITH MOQUECA RICE
Arborio rice // Moqueca sauce // Prawns // Coriander

   

‘Condesa’, named after Mexico City’s bougie suburb is a cocktail we absolutely adore. Created by our bar manager Akram, it’s a stirred down boozy number with ridiculous depth of flavour. At its heart is our house Red Mole distillate, an ingredient that offers spice, cacao and combines wonderfully with aged Agricole Rhum, Rye whiskey and Lustau Vermouth Rojo. It’s outrageously tasty which is why it stays on the menu.

• Clément select barrel rhum
• Sazerac rye whiskey
• Lustau vermouth rojo
• Red mole distillate

Summer menus dropping very soon 🌞
It’s such a symbiotic period as our chefs and bartenders swap ideas and inspiration. Some really delicious new drinks & flavour combos on the way.

Chilis have been a staple in Latin American cuisine for thousands of years and are integral to many traditional dishes. Inevitably they’ll make an appearance somewhere 🌶️

📸 The über-talented .photography

Treat the one they call Dad this weekend. Call the sitter, ditch the kids, and celebrate fatherhood with the best in Latin American food and cocktails 🤌

As is the Paladar way, walk-ins are always welcome. Saúde! 🥂

King among classic Mexican desserts is Tres Leches, a cake whose origins are as murky as a politician’s pocket. Some place it in the 19th century in Central Mexico as a fusion dish between a trifle and a local cake.

This one has four milks, with the addition of coconut milk, and incredible Irish Rhubarb adding a sherbety tartness to the dish. A perfect balance of sweet and sour.

📸 CUATRO LECHES Y RHUBARB
Sponge cake soaked in a mix of four milks; ( evaporated, whole, condensed,
coconut), rhubarb compote, coconut foam, mate herb dust

Today our main man Akram will compete in the final challenges of World Class Ireland 2024 in Dublin where his knowledge, creativity and passion will be put to the test. The winner, as well as earning serious cocktail-cred, will represent Ireland in Shanghai this Summer at the World Class global finals. All of us are behind you buddy, you got this!
 
   

Mole sauces have a rich history dating back centuries, and use ingredients like chilli peppers, chocolate & spices. Head Chef Red Mole recipe is remarkably tasty and will always be standard issue on Paladar menus. This time it is served up with succulent confit chicken and roasted veggies. ¡Holy Mole!
 
📸 WHOLE CHICKEN LEG WITH MOLE
Chicken leg confit // Vegetables // Red Mole Sauce
 
   

Our ever-evolving cocktail and food menus work together in tandem. Seasonality and availability guides both bar and kitchen. You’ll often find bar ingredients like rum, agave and pisco popping up as ingredients on the food menu, and vice versa.
 
Paladar has a policy of only taking bookings for 1/3 of our space - you can do that on paladar.ie - the rest we keep for walk-ins. We serve every day from 5pm, expect on Saturdays when we open the doors at 3. Drop in and let us send you to a Latin American world of flavour.
 
 

Good news amigos, the weekend is in sight and it’s almost time to let loose 💃

We have Eamon Hutton supplying the soundtrack to your Saturday night from 8.30 to late, expect plenty of funky Latino vibes.

Of course, if you don’t want to let TOO loose, try this inspired zero alcohol thirst quencher created by

📸 EL SANTO
• CEDER'S Distilled Non Alcoholic
• Carrot
• Passion Fruit
• Turmeric

This is a serious summer dish! Similar to Gravlax, we cure our fish in a mixture of salt, sugar & dill, and because we can we add a good glug of Tequila. A twist on a classic while adding a Latin touch to our delicate Irish trout’s sweetness. Summer on a plate ☀️

CURED TROUT TOSTADA 🎣
Tequila Cured Trout
Gherkins
Coriander
Dill
Red Onion
Sour Cream

Cheers to the Bank Holiday Weekend! Big weekend ahead at Paladar with killer food, drinks and music guaranteed. Saturday night we have the ’Not Another Disco’ crew on decks duty from 8.30pm to late, off the back of their amazing 1st birthday party last weekend in the Pav.

We only reserve a small section of the bar so we still have walk-in tables available for the weekend. Head to paladar.ie and get booked in, or just rock up. May the 4th be with you🙌